Vivian and Ben go to Cedar Island to explore the new culture of farm-raised oysters in NC. Vivian shares their plans of opening an oyster bar across the street from Chef and the Farmer & orchestrates with her dad, their first ever family oyster roast. She is blown away by how much everyone enjoys it.

Ben, Vivian & the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike & Gator, to make homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.

Vivian travels to Columbia, SC to meet with Glenn Roberts of Anson Mills where he explains their efforts to save heirloom grains. Glenn's passion inspires Vivian to host a "rice dinner", where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on making Chicken & Rice.