Marsh Hen Mill Dinner by Chef Modou with guest speaker Greg Johnsman
At Marsh Hen Mill food is first. The focus is on providing the best heirloom products and milling the finest grits and cornmeal. What began with a couple of crazy kids with a dream is now a whole cadre of crazy characters filling the world with flavor one bag of stone ground goodness at a time.
Greg and Betsy Johnsman met at Clemson in poultry science class. After marrying and moving to Edisto, SC they discovered a 1945 mill and separator in Saluda, SC. In 2007, with restoration of the equipment complete, milling commenced on weekends and after work and Geechie Boy Mill was born. Later they renamed their mill Marsh Hen Mill because the unassuming little bird with the distinctive call is a fitting representative for an unassuming little mill nestled on a sleepy sea island.
Blackeyed pea fritters. Kaani sauce with red palm oil.
Conch Pea Soup
Smoked pork chop. Green seasoning.
Stuffed with rice, side of cornbread served over braised collards.
Carolina Gold middlins rice.