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This weekend's specials:
- Split pea and ham soup
- Kung pao shrimp: shrimp and peanuts in spicy sauce on scallion noodles
- Geechee Girl brie salad: herb toasted brie on Overbrook Herb Farm lettuce. Poached pears; candied pecans; Geechee Girl vinaigrette.
- Mache salad with fresh oranges, orange vinaigrette, goat cheese and toasted almonds
- Cornmeal flatbread with duck, spinach and fontina
- "Mahagony" Chinese style duck. Shitake fried rice. Baby bok choy
- Bacon wrapped rainbow trout topped with lemon-caper butter. Rice perloo and sauteed green beans
- Fish fry supreme: Cornmeal coated panfried whiting; Geechee Girl crabcake; stoneground grits and sauteed greens.
- Croque Madame: French toasted smoked turkey and cheese. Served with pure maple syrup.
- Shrimp bisque
- Oysters in cream with country ham and chiffonaded collards,served on a cornbread croute
- Peppercorn crusted beef tenderloin with bourbon-maple glaze
- Herbed roast lamb in red wine sauce
- Cornmeal crusted salmon + Geechee Girl crab cake
- Duck cassoulet with sea Island red peas
Geechee (pronounced with a hard "G") was one name for the enslaved West African peoples who lived on the Sea Islands and coastal areas of the Carolinas, Georgia and Northern Florida. The Africans who were brought to South Carolina lived on West Africa's rice coast and were expert in rice cultivation.
Much of the success of the Sea Islands' early rice industry can be attributed to a black rush basket called the fanner that was developed by the Geechee people. The fanner was used to toss (fan) threshed rice into the air to allow the wind to carry off the chaff
Today, Chef Valerie Erwin builds upon traditional southern rice delicacies with world influences. Come sample Geechee Girl's delights when you visit Philadelphia!
Watch Valerie making sauteed greens, one of Geechee Girl's favorite dishes
Buy Fresh, Buy Local connects consumers to Philadelphia's freshest and most delicious locally grown and produced food.