Mill Village Farms’ Sunday Supper features local chefs for the first time.

photo by Will Crooks

Now in its fourth year, Mill Village Farms’ Sunday Supper is getting a revamp, with a renewed focus on local chef talent and fall produce.

The Oct. 15 five-course dinner with wine pairings will take place at Larkin’s Sawmill and feature chef Alex Castro from Larkin’s on the River, Alex George and his team from GB&D, and chef Teryi Youngblood, formally of Passerelle Bistro and 2016 South Carolina Chef Ambassador.

The previous three dinners were held in June and brought in guest chefs from out of town.

“Greenville is a food city,” says Kristina Murphy, vice president of catering and events for Larkin’s Catering & Events. “There are so many chefs. We wanted to keep it local.”

In the style of the James Beard Sunday Suppers, last year’s event featured Food + Wine Rising Culinary Star chef Nate Whiting, of Charleston’s Ristorante Juliet and formerly with Tristan and 492. The supper brought in more than 130 guests who experienced five locally sourced courses, vintage wine pairings, cocktails, and live musical performances.

The party raised more than $35,000 for Mill Village Farms, whose mission is to transform vacant properties into gardens to grow produce for communities that often have limited access to fresh and local foods. Additionally, the nonprofit works to empower youth with experiences in basic job skills, sustainable agriculture, and entrepreneurship.

This year’s participating chefs are planning a true farm-to-fork experience, sourcing nearly all of the produce on the menu from Mill Village Farms and as much of the additional ingredients as possible from local sources.

Dinner will begin with hors d’oeuvres from all three chefs. Some of the dishes throughout the evening will be a collaboration, and others will be solo creations.

Youngblood has been pickling the last of the summer produce – okra, tomatoes, peppers, and eggplant – from the farm for use during a family-style cheese course.

George, whose Village of West Greenville restaurant just celebrated its one-year anniversary, is planning a pork belly ramen dish, which has become one of his signature dishes.

Dan Weidenbenner, executive director of Mill Community Ministries, which oversees the farm, says he specifically asked George to make a ramen dish because of the success of his Thursday noodle nights at GB&D.

“It’s something we’re known for,” George says.

For the main course, Castro has planned an herb-crusted beef.

Youngblood, the pastry chef, is tackling dessert with a creation inspired by the season – a sweet potato torte with Bordeaux apples, butterscotch drizzle, and pecan streusel.

Youngblood says she worked closely with Mill Village Farms when she was chef at Passerelle. In 2016, she helped mentor a team of students from the nonprofit who were growing microgreens for an entrepreneurship exercise.

“The mission is so beautiful,” she says.

Sunday Supper
Oct. 15, 6–9 p.m.
Larkin’s Sawmill, 22 Graves Drive



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