Sunday Supper 2018

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our fifth annual event was celebrated on October 28th 2018.

Stay tuned for 2019!

Celebrating and raising support for Mill Village Farms’ bountiful harvest in the community

In the style of the James Beard Sunday Suppers, 2017’s event featured Chef Alex George from all-new GB&D and Chef Teryi Youngblood formerly from Passerelle Bistro. The supper brought in over 200 guests, five locally-sourced courses, vintage wine pairings, creative cocktails, and live musical performances. All the while, the party raised over $45,000 for Mill Village Farms' impactful community programs.

2018’s Sunday Supper brought together some of the Upstate’s finest chefs to benefit one incredible organization, Mill Village Farms. Sunday Supper 2018 culinary talent included Chef Heidi & Joe Trull from Grits & Groceries, Chef Jeff Kelly from Stella's Southern Brasserie, Chef Alex Castro from Larkin’s on the River, and Chef Chris Gibson & Robert Simms from Tupelo Honey Cafe.

The farm-to-fork experience was set downtown at the newly-opened "L", a century-old, former Greenville Gas & Electric Light Building off Broad Street. The idyllic venue was transformed into a lush garden party experience with live entertainment, auction, and locally-sourced cuisine with cocktail & wine pairings.

Check out Greenville News' feature on last year's event!

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