The restaurant gears up for a practice service where the new equipment and new menu will be tested in real time – but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.

Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything – including the skin – and shows us, upon her father's recommendation, how to make her version of sweet potatoes with cracklins.

Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study BBQ & Vivian plans to serve them the ultimate tomato sandwich. She weighs the risk of serving something so simple to this discerning crowd, but in her gut she believes it will be the highlight of their trip.