Menus

Award Winning Chef Jamie Keating Prepares These Offerings

Sample menus for previous performance

Upcoming Menus (Menus are posted when they are received from chefs):
January 20 & 21

Salad Course:
Poached Pear & Spinach Salad with Feta, Pickled Red Onions, Candied Nuts, Raspberry & Balsamic Vinaigrette
Main Course:
Chicken Marsala with French Beans, Pimentos, and Vegetable Risotto
Dessert:
Sugar Dusted Funnel Cake with Berry Ice Cream

January 27 & 28

Salad Course:
Waldorf Salad with Blue Cheese, Pickled Onions, Candied Nuts, Lemon Thyme & Balsamic Vinaigrette
Main Course:
Chicken with BBQ Reduction, Sweet Potato Soufflé, and Vegetable Medley
Dessert:
Warm Chocolate Torte with Whipped Cream & Berries

February 3 & 4

Salad Course:
Caesar salad with Parmesan Crisp, Asiago Cheese, Caesar Dressing and Ranch Dressing
Main Course:
Seared Chicken Breast with Tomato Jam, Sauteed French Beans, and Roasted Tiny Potatoes
Dessert:
Strawberry Short Cake

February 10 & 11

Salad Course:
Garden Salad with Cucumbers, Tomatoes, Croutons, Cheddar Cheese, Ranch Dressing & Balsamic Dressing
Main Course:
Chicken with Lemon Caper Sauce, White and Wild Rice, and Ratatouille
Dessert:
Chocolate Mousse with Macerated Berries

February 17 & 18

Salad Course:
Wedge Salad with Cucumbers, Tomatoes, Cheddar, Croutons, Ranch Dressing & Balsamic Dressing
Main Course:
Chicken Marsala with Whipped Potatoes & Vegetable Medley
Dessert:
Warm Chocolate Torte with Whipped Cream & Macerated Berries

February 24 & 25

Salad Course:
Poached Pear Salad with Pickled Onions, Candied Nuts, Feta, Balsamic and Raspberry Dressing
Main Course:
Chicken Picatta with Lemon Caper Sauce, Potatoes Ana & Vegetable Medley
Dessert:
Cheesecake with Caramel, Chocolate & Macerated Berries

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There is no ‘mystery’ about Chef Jamie Keating and his award winning cuisine!

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Jamie Keating, CEC  is the chef and manager behind the Rivermill Event Centre, JK Culinary, and EPIC Restaurant. He is a graduate of Paul Smith’s College, located in the Adirondacks of New York, and the Culinary Institute at Greystone in California. He is a member of the 2008 ACF United States Culinary Olympic Team and a recent triple GOLD MEDALIST in the Kochunhunst Austerlang, Erfurt, Germany. His culinary experience includes positions with Hyatt Hotels in Atlanta, Hilton Head and New Jersey. He has traveledto Germany, Switzerland, Luxembourg and France to compete against other countries for top honors in cooking. Jamie gained additional international expertise through a position at a Michelin 3 Star restaurant in France and his studies at the Le Cordon Bleu in Paris. He has been featured several times on the Food Network and in many culinary and national publication. He is the owner and chef of  the premier catering company, Jamie Keating Culinary, Inc. Jamie’s past adventures in the culinary world have included working for Milliken and Company, Hyatt Hotels of Atlanta, Hilton Head and New Brunswick, New Jersey. Jamie is married to Melissa (Rostak) Keating, VP of Operations.  They have four children; Christopher, Nicholas, Jack and Katie.
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Professional photos of Chef Jamie Keating and Rivermill Event Centre were taken by JE Hedges Photography®. For more information about this outstanding photographer, visit www.JEHedges.com.