Chef Jim Romer at The River Café –
Festival Gourmet 2009
|
Born in San Francisco and raised Marin County (north of San Francisco) Jim credits his early interest in food to both of his parents, his father was in the institutional food business for a number of years and his mother was a great Italian cook who taught him the joy of cooking.
 Jim started out in the restaurant business at the world famous Cliff House restaurant in San Francisco, while there, Jim attended the City College of San Francisco’s Hotel & Restaurant Management Program (graduated 1982). Jim spent two years at the Upstart Crow & Co. in San Francisco, two more years at the Rio Grill in Carmel and then on to a six years as the Executive Chef of the Savannah Grill in Corte Madera
Jim has received a number of accolades from BayArea food writers and their publications, for both food execution and menu and is an honorary member of the Harvard Lampoon. Jim has had recipes published in both Gourmet and Bon Appetit magazines.
After being recruited in 1990 by Spectra Group of Great Restaurants based in Vancouver, British Columbia, He has since spent the last 18 years as Executive Chef of Milestone’s. During this time, Jim has had key involvement in the conceptual evolution of the brand: from kitchen design to menu development, systems and standards to food culture.
In 2002 Cara Operations Limited bought Milestone’s and Jim remained committed to Milestone’s through this purchase. Now with Cara, one of Canada’s largest restaurant companies, Jim has now increased his scope and has been promoted to take on another Cara concept Kelsey’s Neighborhood bar and grill. Kelsey’s has 120 units and is a growing chain within Cara.
Jim continues to develop his culinary expertise by working with chefs from other regions: Chicago, Los Angeles, and the Culinary Institute of America in Napa Valley, Mexico, France, and London and from all over the globe.
International Festival Gourmet
Puerto Vallarta 2009
Canadian Comfort, Big Flavors, Hot Mexican Sun
The best of Canada’s comfort cooking has gone south. This home-style cooking is blended with the best of Mexico’s spice market and the best indigenous ingredients! Flavors are clean and simple. The River Café is proud to present a truly unique gastronomic experience.
— Share Plates —
Nova Scotia Seafood Chowder
Chorizo, Potatoes, Corn with Serrano Pepper Cream, Lobster, Salmon, Clams and Scallops
Roasted Wild Mushroom Soup
Gorgonzola Croutons and Basil Oil
Baked Brie Wheel
With Maple Balsamic Glaze, Cool Mango Salsa and Jalapeño Toast
Seared and sliced New York Steak
With spicy Cucumbers and Cilantro Chili Vinaigrette
Bistro Salad
Spinach and Arugula, Grilled Chili Apples, shaved Reggiano and sweet
Walnuts with Honey Mustard Vinaigrette
Marinated baby Beets and Goat Cheese Salad
With sliced Onions and Roasted Pumpkin Seeds
Serrano Pepper Corn Cakes
Served with Grilled Chicken and Mango Salad
Chicken Livers wrapped in Bacon
On Crostini Planks with Ancho – Cumin Aioli and Jicama Slaw
— Entrée’s —
Grilled Lamb Chops
Dusted with Guajillo Pepper Salts, Goat Cheese Cream, Minted Pea Puree,
Golden Beets and Scalloped Potatoes
Corvina Sea Bass
Poached in Curried Coconut Cream, over Basmati Rice, served with fresh Mango –
Citrus Sauce, Grilled Plantains, Grilled Scallions and Toasted Sesame Seeds
Stuffed Veal Chop
Green Apples, Manchego Cheese, Chorizo, Serrano Pepper,
Polenta Fries and Wilted Spinach with Roasted Peppers
Braised Short Ribs
Canadians finest ale, with Guajillo Pepper – Chocolate Glaze,
Poblano Mashers and Grilled Frisse
8oz Fire Grilled Filet Steak
With Sherry Bacon and Blue Cheese Vinaigrette, Chili Potato Wedges,
Tomato Chutney and Butter braised Spinach
Double Breast of Chicken
Roasted with a Maple – Thyme and Chili Glaze, Creamy Chorizo Mac and Cheese,
Roasted Mushroom Salsa and Buttered Yams
Grilled Giant Gulf Prawns
Achiote and Orange Sauce with Shiitake Mushroom Rice and Bok Choy
Lobster Pappardelle
Chanterelle Mushrooms, Arugula, Poblano Pepper,
Canadian Whiskey Cream and Frizzled Leeks with Cilantro Pesto
Fresh Lobster
Served with your choice of butter, Fine Herbs or Garlic
— Desserts —
Apple Ginger Crumble –
With Aztec Vanilla Bean Ice Cream and Orange – Raicilla – Caramel Sauce
Warm Drunken Doughnuts
With spiked Nutella Cream, Orange – Riesling Marmalade and Lemoncello Sauce
Ibarra 7 Layer Chocolate Cake
With warm Fudge Sauce, Sour Mash Cream and ice-cold Milk Shot
For more detailed information and reservations please contact Claudia Diconca at: marketing.rivercafe@hotmail.com
Email to a friend
The River Café Website: http://www.rivercafe.com.mx/
Please click here to download the Festival Gourmet Program
To red the Festival Gurmet 2007 Restaurant Review please click here
Please click here to see the video of Festival Gourmet 2007
Feedback about this article
Previous Articles
|
Current
Weather Report
