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Chef Terry Youngblood Shows Committment to SC Foodstuffs

Making It Grow Minute

Hello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow. One of the four 2016 Chef Ambassador is Teryi Youngblood who heads up the kitchen at Passerelle Bistro located by the Reedy River Falls Park in downtown Greenville, appropriately named as passerelle means footbridge in French. Chef Youngblood’s menu reflects a French connection without losing touch with South Carolina’s deep agricultural heritage. Escargot appear on the same menu as locally-caught shrimp from the low-country. The nearby farms provide pasture-raised pork which Chef Teryi braises in white wine and mustard. Youngblood says connecting with growers will be her focus as a chef ambassador – encouraging farmers to produce unusual products knowing they will have a market for their harvest and she can develop recipes relying on the local and sustainable harvest. Tune in tomorrow for another chef profile of the 2016 Chef Ambassador.

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Amanda McNulty is a Clemson University Extension Horticulture agent and the host of South Carolina ETV’s Making It Grow! gardening program. She studied horticulture at Clemson University as a non-traditional student. “I’m so fortunate that my early attempts at getting a degree got side tracked as I’m a lot better at getting dirty in the garden than practicing diplomacy!” McNulty also studied at South Carolina State University and earned a graduate degree in teaching there.