Vivian Howard creates a Southern holiday feast based on her family's Christmas and Hanukkah traditions. She also learns that mistletoe is traditionally shot out of pecan trees; leads a "tacky sweater night" at her restaurant; and celebrates Hanukkah with husband Ben's family. Chef Scott Barton, her mentor, shows how to make Hoppin' John; and chef Bill Smith shows how to make corned ham. For her part, Howard prepares red velvet cake with help from her sister.