Jamie Keating

 Tomato Consommé and Lebanese Cous Cous
Serves 4

Tomato Water                       
8 grape tomatoes, pealed and halved           
8 yellow tear drop tomatoes, peeled               
8 red tear drop tomatoes, peeled           
Pinch sea salt                       
1 tablespoon extra virgin olive oil

Tomatoes
1 garlic clove
4 vine ripe tomatoes   
Pinch Kosher salt   
1 tablespoon Madeira

Cous Cous                       
1 tablespoon extra virgin olive oil                   
3 ounces Lebanese Cous Cous           
½ teaspoon chopped garlic                   
9 ounces chicken stock                   
2 teaspoon chopped fresh basil           

Celery Tear
¼ teaspoon tomato gelee
½ teaspoon chopped queen olives with pimento
½ teaspoon chopped black olives
½ teaspoon chopped pepperocini peppers
2 each celery stalks, peeled and cut 6 in long

Pickled Vegetables
8 breakfast radish
8 pearl red onions
8 baby cucumbers
1 cup cider vinegar
½ cup water
2 teaspoon granulated sugar
Pinch Kosher salt

Finish & Serve
Micro Celery & Cilantro Leaves


Puree all tomato water ingredients accept for salt and place in cheese cloth overnight. Allow to drain from wire rack. Adjust seasoning to taste.

Saute oil, shallot and garlic; then lightly toast cous cous in same pan, adding stock. Simmer until firm, yet cooked. Cool on a sheet pan, then stir in basil,  oil and seasoning.

In small sauce pot, simmer cider vinegar, water, sugar & salt. Pour over baby vegetables, celery stalks resting in ice water bath.

Remove celery and fill with pureed olives, pepperocinis & tempered tomato gelee.

Company Name: RiverMill Event Centre/ Gourmet Events, INC.

Owner: Jamie P. Keating, CEC

Type of company: Event Center and Off-Premise Catering

Years in business: 11

Facility Discription: Situated on the banks of the Chattahoochee River, is the best kept secret in Columbus. Jamie Keating and his team at The RiverMill Event Centre. Once known as the Bibb City Mill in Columbus, this historic site was renovated into what is now known as The RiverMill Event Centre and Cafe. The facility is beautifully decorated and creates an authentic historic feel. It offers over 60,000 square feet of event space. The RiverMill has 5 ballrooms that accommodate numbers from 2 to 1300 people for an event. 

Annual Revenue: $3 million

Number of full time employees: 25

Website: www.rivermilleventcentre.com

Awards and recognitions: Chef Keating has won 6 Culinary Olympic Gold Medals as a part of the ACF Culinary Team. As well as 25 other National and International Medals.  The RiverMill Event Centre has been named Readers choice 2009 for BEST Caterer and also the BEST Event Facility. 

Company description: Under the leadership of Executive Chef Keating, the mission of the RiverMill culinary team is to provide educated solutions to culinary challenges that are not only delicious, but specially tailored to each client's individual needs. You may choose to incorporate some of the RiverMill's signature selections in your menu, such as RiverMill Fried Green Tomatoes or our famous 72 hour Braised Beef Short Ribs, or you may elect to choose a menu of your own. Either way, we guarantee to make your event like no other.