Valerie Erwin, owner of Geechee Girl Rice Cafe, will be one of our 3 panelists speaking at
August 22, 6-8pm
2030 Frankford Avenue
Philadelphia, PA
You graduated from Princeton with a degree in Politics. How did you end up in the food industry?
I never really expected to work in the political field. But while I was trying to decide what kind of professional jobs to consider, I applied for a job at what was then my favorite restaurant, “The Commissary.” I always liked to cook and this seemed like a good temporary move. And, I just never left the industry.
What is your relationship with the local community in Mt. Airy?
I live in Germantown, about a mile and a half from the restaurant. We were originally located in Germantown, within walking distance of my house, but even then, most of my customers came from Mt Airy. We have a great relationship with the community which for us in more than just the immediate neighborhood. We have a relationship with Wyck Historical House and Garden in Germantown, we buy produce from nearby Weavers Way farm, and we have been involved with students who work at MLK High School farm for the past three years.
We also do other various projects. On July 4th we held an indoor picnic in honor of our late mother and donated the proceeds to St Catherine LaBoure Clinic, which serves the uninsured.
I live in Germantown, about a mile and a half from the restaurant. We were originally located in Germantown, within walking distance of my house, but even then, most of my customers came from Mt Airy. We have a great relationship with the community which for us in more than just the immediate neighborhood. We have a relationship with Wyck Historical House and Garden in Germantown, we buy produce from nearby Weavers Way farm, and we have been involved with students who work at MLK High School farm for the past three years.
We also do other various projects. On July 4th we held an indoor picnic in honor of our late mother and donated the proceeds to St Catherine LaBoure Clinic, which serves the uninsured.
What does a typical work day look like for you?
Three days a week, I come in at about noon to start prepping. The other days, my sister Alethia comes in first. I receive any orders and start the prep for the day's dinner and answer the inevitable phone calls. On the days that I come in later, I use the extra time to write our newsletter, answer emails and update our website.
The rest of the staff (which is sometimes only a dishwasher) comes in at 3:30, and dinner starts at 5:30. At the end of dinner, around 9 or 10, we spend about 1 to 2 hours cleaning up. Then I make staff meal, which we all sit down to eat together. I usually excuse myself from the end of cleanup so that I can make the next day's prep list and call in orders.
Three days a week, I come in at about noon to start prepping. The other days, my sister Alethia comes in first. I receive any orders and start the prep for the day's dinner and answer the inevitable phone calls. On the days that I come in later, I use the extra time to write our newsletter, answer emails and update our website.
The rest of the staff (which is sometimes only a dishwasher) comes in at 3:30, and dinner starts at 5:30. At the end of dinner, around 9 or 10, we spend about 1 to 2 hours cleaning up. Then I make staff meal, which we all sit down to eat together. I usually excuse myself from the end of cleanup so that I can make the next day's prep list and call in orders.
You credit your father for teaching you to cook, where did he learn it from?
My father learned to cook from his grandmother who lived with his family when he was growing up. I had mostly hands on teaching from him, but my father also encouraged us, in cooking or anything else he taught us, to use a combination of research, experimentation and deductive reasoning.
My father learned to cook from his grandmother who lived with his family when he was growing up. I had mostly hands on teaching from him, but my father also encouraged us, in cooking or anything else he taught us, to use a combination of research, experimentation and deductive reasoning.
Explain Geechee Girl Rice Café’s strong commitment to using local foods.
I honestly don't know where the interest in local foods came from. It's so logical that I feel like I always preferred buying local foods and was waiting for the market to catch up. Some foods I wait for—like shad or local strawberries—because I know they have a short season. Other times, a farmer will tell me that he or she has something and I'll just figure out a way to use it. Recently I got okra from Weavers Way and fried it. It was so popular that I nearly ran out of it so now I'm going to a local farm stand for more.
Additionally, for the last three years we've done a farmers' dinner in the fall where I showcase local food and our customers can meet the farmers.
I honestly don't know where the interest in local foods came from. It's so logical that I feel like I always preferred buying local foods and was waiting for the market to catch up. Some foods I wait for—like shad or local strawberries—because I know they have a short season. Other times, a farmer will tell me that he or she has something and I'll just figure out a way to use it. Recently I got okra from Weavers Way and fried it. It was so popular that I nearly ran out of it so now I'm going to a local farm stand for more.
Additionally, for the last three years we've done a farmers' dinner in the fall where I showcase local food and our customers can meet the farmers.
What are your goals for the immediate future of your restaurant?
I think that it's difficult these days for a neighborhood BYO to compete with places that sell alcohol, so I’m looking at other possible income streams. One option is building up our catering business; another possibility is selling packaged food items.
I think that it's difficult these days for a neighborhood BYO to compete with places that sell alcohol, so I’m looking at other possible income streams. One option is building up our catering business; another possibility is selling packaged food items.
What are some things that set Geechee Girl Rice Café apart from the rest?
What sets us apart the most is that we specialize in Low Country cooking—one of the few true regional cuisines left in the country. Beyond that, we have a true family feeling at the restaurant in everything from the family photos on the wall, to my sisters working with me, to our dedication to knowing our customers personally. I often know exactly who is in the dining room based on what's ordered.
What sets us apart the most is that we specialize in Low Country cooking—one of the few true regional cuisines left in the country. Beyond that, we have a true family feeling at the restaurant in everything from the family photos on the wall, to my sisters working with me, to our dedication to knowing our customers personally. I often know exactly who is in the dining room based on what's ordered.
But I believe that it’s our true respect for the food that keeps people returning. Cooking is our strong point, and we source the best ingredients—local when possible—and prepare them carefully.
Watch video of Valerie preparing sautéed collard greens with peppers, onions and garlic.
View more videos at: http://www.nbcphiladelphia.com.
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