Year after year, out of all the events that make up the International Gourmet Festival, it is the Chef’s Table that keeps feeding the highest expectations. It is the invited chefs’ most awaited opportunity to show and share their greatest talents at their host restaurants. Each chef’s personality, configured by his temper, talent, experience, character, influence, creativity, longing and sensitivity, are shown in detail in every recipe. To be present at this event is like partaking deep insight into the intimate reality of each participating chef.
Jim Romer was the invited chef for the second consecutive year at The River Café restaurant during the XV Gourmet Festival. The restaurant, dressed in a gala suit for its Chef’s Table, offered a sensual and exclusive context, framed by live jazz; this entire telltale of the unforgettable gastronomic experience that awaited us.
Each dish was by itself an opportunity to know and experience contrasting colors, flavors, sounds and sensations that formidably combined, bite after bite, to complete a culinary mosaic that not only satisfied our palate but also had us reflecting on each of the elements that shaped the recipe and the whole process it took to have the beautiful portions facing us. No doubt Jim Romer’s success that night was rendered possible thanks to the participation of all collaborators.
Every recipe at the Chef’s Table menu deserves a full description and comment; though this time I will focus in emphasizing the fact that tasting the varied array of flavors was like launching a most peculiar adventure by means of tasting, considering the ingredients and their combinations, whereby we could visit and explore known Mexican spaces yet undiscovered. I am positive that that was precisely the key to that night’s success; the chef and his team masterly put together and displayed a menu featuring known ingredients, though their most intimate flavors were yet to be discovered. The chef arrived at capturing the best of each element in each recipe, captivating the attention of all our senses at every bite.
Chef's Table Menú
“Fresh Oysters with a five Chili Vinaigrette, Cilantro Ice”
“Orange, Cilantro and Jicama Salad”
“Buttered Seared Filet Steak with Ancho Starbuck spice and Scallop Potatoes with Pasilla Chili and roasted Portobello, Goat Cheese and Lobster Butter cream”
“Anchote spiced Sea Bass, Orange Cilantro sauce with buttered Yams, grilled Corn Cream and Maple Cinnamon accent”
“Ibarra Chocolate Cake with Gelato, Goat Milk Caramel and Cinnamon Chocolate sauces”
“Heather Cream” (Single Malt scotch Cream)
As always, the care shown by all The River Café collaborators, and especially the chef, was superb, the warm usual catering you receive at The River Café always stood out.
There are no doubt many different options in Puerto Vallarta to enjoy an excellent dinner, but if you also want to be captivated, the place to visit and enjoy is The River Café.
Let us thank its owners Eva and Margarito Larios, who as usual were personally looking after all those of us who were pampered on that unforgettable night. Email to a friend
• The River Café
4 Isla Río Cuale Dowtown, Puerto Vallarta, Jalisco 48300
Phone Number:(322) 223-0788 From USA & Canada: (011) (52) (322) 223-0788
Website: http://www.rivercafe.com.mx/ • E-mail: info@rivercafe.com.mx Open Daily 8:00 am to 11:30 pm
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Every recipe at the Chef’s Table menu deserves a full description and comment; though this time I will focus in emphasizing the fact that tasting the varied array of flavors was like launching a most peculiar adventure by means of tasting, considering the ingredients and their combinations, whereby we could visit and explore known Mexican spaces yet undiscovered. I am positive that that was precisely the key to that night’s success; the chef and his team masterly put together and displayed a menu featuring known ingredients, though their most intimate flavors were yet to be discovered. The chef arrived at capturing the best of each element in each recipe, captivating the attention of all our senses at every bite.