Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Monday, September 26, 2016


October and November Cooking Classes
Phyllis Segura

Classes are all taught at Ulster BOCES in Port Ewen, NY. The class size is limited to ten participants.
Call 845-331-5050 to register or www.ulsterboces.org

October 1
Saturday 11AM to 2PM

As soon as the weather changes and the cool breeze arrives and autumn leaves begin to fall it’s time for SOUP. Come fill your pots with these delectable choices: Portuguese Caldo Verde made with greens, potatoes and sausage; Senate Bean that they still eat in the Senate; Butternut Squash soup creamy and tangy; Mushroom Barley without meat; and, if enough time a Split Pea Soup that takes the chill off. Bring an apron, your favorite knife, a container or two and a kitchen towel. Class is demo and hands-on.
Class fee $40, plus $20 food fee payable to instructor.

October 18
Tuesday 6 – 9 PM

Let’s get down to it and cook some good old standards and some with a twist. Learn to make a Turkey Roulade stuffed with caramelized onions and Hoisin sauce; the perfect Roast Chicken, no kidding; Beef Stroganoff (with some noodles) like in olde Russia; and an Italian Saltimbocca. Bring an apron, your favorite knife, a container or two and a kitchen towel.
Class fee $40, plus $20 food fee payable to instructor.

October 25
Thursday 6 – 9 PM

Create a diabetic-friendly pantry with recipes geared to autumn and winter using fresh herbs and spices. Let’s make some Arroz con Pollo; Rigatoni with Broccoli Rabe and Tomatoes; a Black Bean Turkey Chili; and a Mushroom, Goat Cheese and Herb Omelet. All tested by the American Association of Diabetes Educators. Bring an apron, your favorite knife, a container or two and a kitchen towel.
Class fee $40, plus $20 food fee payable to instructor.

November 5
Saturday 11AM to 2PM

It’s getting to be that time to join with friends for a few tasty nibbles from your kitchen. You’re sure to be invited back if you bring any one of these. Get with the program by making some Stuffed Mushrooms; Coconut Shrimp with a dipping sauce; Pissaladiere, a French puff pastry delicacy; and a Black Olive Tapenade. Bring an apron, your favorite knife, a container or two and a kitchen towel.
Class fee $40, plus $20 food fee payable to instructor.

November 15
Tuesday 6 – 9 PM

It’s really all about the sides. The standards or something different? It’s up to you. Let’s just make it good. We’ll get the stoves going with some Sweet Potatoes with a Pecan Crust; Roasted Carrots with Feta and Zatar; Corn Pudding – fit for a vegan; Roasted Brussels Sprouts with Chestnuts and Cranberries; and a Creamy Potato Gratin. Bring an apron, your favorite knife, a container or two and a kitchen towel.
Class fee $40, plus $20 food fee payable to instructor.

Wednesday, September 14, 2016


©2016 Ph. Segura

Serves 4, with other salads

10-12 fingerling potatoes
1 medium zucchini, small dice
½ red bell pepper, small dice
Olive oil
1 corn on the cob
1+ tablespoon basil pesto, made the usual way (basil, garlic, toasted pine nuts, olive oil)
juice of half a lime
1 teaspoon Sherry vinegar
sea salt
freshly ground black pepper

Set the oven for 350°F.
1 – Parboil potatoes whole about 10 minutes. Drain and cool. Slice in half. Set aside.

2 – Place the potatoes, diced zucchini, and diced red pepper on a sheet pan. Toss with about a tablespoon of olive oil, sprinkle salt and black pepper. Place the pan in the middle shelf. Put the whole corncob on a high rack to roast. Roast for 15-20 minutes until the potatoes begin to brown. Take out and put into a bowl to cool. Remove the kernels from the corncob and add them.

3 - Toss with a tablespoon, or more but not much more, of the pesto, add the lime juice and sherry vinegar and a pinch of sea salt. Toss well. Taste. According to your taste add more salt or pepper or lime juice or vinegar or olive oil. Refrigerate covered. Bring to room temperature before serving.

Saturday, August 27, 2016


People are starting to ask about Thanksgiving dinners so I thought I'd better post a menu of choices and what a menu it is. Thanksgiving is one of my favorite events, especially for food. It's really easy to create a vegetarian feast as most of the offerings, besides the turkey, are basically vegetarian. 

I've frequently cooked for people the day before. If you put everything in a casserole in the fridge and simply reheat it everything goes well. Most things taste better the next day. And if you think restaurants don't do that you are mistaken. The turkey can be prepped and you can put it in the oven yourself. I provide directions and even the base for making a great gravy. Some people even like to cook along with me and get a great cooking lesson at the same time. 

In a restaurant you might get a starter or soup, a plate with Turkey, Stuffing, Gravy, with one or two vegetables, and a dessert. If you are having a party in your house, skip the dessert and ask people to bring one. 

Add an hors d'oeuvre or two to help everyone settle in and wait for all your guests to arrive. Never use cheese as an appetizer as everyone gets filled up and can't eat dinner, plus cheese is for after as the enzymes help digestion. 

Food for Thought


                        Stuffed Mushrooms *
                        Spiced Walnuts *
                        Crudites and Dip
                                    Radish, peppers, carrot, broccoli, cauliflower, 
                                      cucumber, cherry tomatoes, celery, asparagus
                                    Dip:   Red pepper
                                                Artichoke Garlic
                                                Smoked Salmon Horseradish
                                                Onion Spinach  
                        Shrimp or Scallops with Bacon *
                        Shrimp on Bread Rounds with Curried Mayo
                        Coconut Shrimp
                        Crabcakes with Sauce
                        Pissaladiere (onion, anchovy, tomato on puff pastry)
                        Prosciutto with fig, salad or fruit or mozzarella
                        Fried Oysters
                        Crostini: Liver Pate
                                    Mushroom Pate
                                    Black Olive Tapenade
                                    Roast Goat Cheese w/honey walnut
                        Corn cakes with sour cream and lox *
                        Smoked Salmon with horseradish and dill on dark bread *
                        Buckwheat Blini with crème fraiche and caviar

                        Pumpkin/Squash (served in a pumpkin if available) *
                        Roasted Root Vegetable
                        Corn Chowder *
                        Mushroom and Leek
                        Oyster and Ginger
                        Corn and Lobster Chowder
                        Mixed Greens with Raspberry Vinaigrette
                        Fennel, Radicchio, Parmesan with Pear Vinaigrette
                        Beet and Fennel
                        Pear, Endive, dried Cranberries and Gorgonzola

Main Dishes:
Roasted Turkey or other fowl ( Capon, Goose, Pheasant, 
   Quail, Moscovy Duck, Cornish Game Hens, Squab, 
   Guinea Hen, Poussin)
Rubbed with Sage and Parsley Butter 
   or Butter and Fresh Truffles
Giblet Gravy
                        Sausage and Sage *
                        Sausage and Chestnut
                        Sausage and Apple
                        Sage and Chestnut *
                        Cornbread and Oyster
                        Giblet and Mushroom
                        Walnuts and Currants
                        Wild Rice and Hazelnuts *
                        Wild Rice and Dried Cherry

                        Mashed Potatoes
                                    In Skins - Twice Baked *
                                    Plain Mashed
                                    Garlic Mashed
                        Sweet Squash Pudding
                        Sweet Potatoes
                                    Maple Whipped *
                                    Roasted with Ginger and Maple Syrup
                                    Candied with (marshmallows)
                       Celery Root Puree
                        Diced Roasted Vegetables
                        Roasted Brussels Sprouts and Chestnuts, Bacon *
                        Corn Pudding with Roasted Garlic *
                        Broccoli with Roasted Garlic Oil
                        Steamed Rutabaga with Butter
                        Green Beans with Almonds
                        Peas and Pearl Onions
                        Baked Rosemary Onions au Gratin
                        Turnip Puree with orange and nutmeg
                        Root Vegetable Puree (potato, parsnip, 
                           celery root, carrot) *
                        Braised Fennel with Parmigiano
                        Wild Rice Cakes
                        Red Cabbage with Blueberries
                        Other: Turnips, Rutabaga, Jerusalem Artichokes, 
                           Acorn Squash, Butternut Squash, Beets, Carrots, 
                           Fennel, Endive, Corn, Brussels Sprouts
                          Cranberry Sauce:
                                    Sweet Traditional
                                    With Orange Zest and Ginger
                                    With Grand Marnier
                                    With Pineapple
                                    With Red Wine
                        Gelatin Mold

            Sweet Loaves::
                        Maple-Pecan Cornbread
                        Pumpkin Chutney
                        Cranberry Walnut
                        Tropical Banana
                        Mocha Pecan
                        Iron Skillet Cornbread
                        Carrot Walnut

            Savory Loaves:
                        Parmigiano Herb
                        Dill and Cheese


                        Pear Lime
                        Pear Ginger
                        Lemon Apple

                        Apple or other seasonal fruit Crisp
                        Apple Pie with Cheese Crust or Standard *
                        Apple or Pear Cake with Chocolate Disc
                        Pumpkin Pie *
                        Chocolate Cake
                        Flourless Chocolate Cake
                        Southern Sweet Potato Pie
                        Whipped Cream

Here is a terrific site for Thanksgiving recipes from expert Rick Rodgers. He seems to have Thanksgiving as one of his specialties with 3 books and many classes: http://rickrodgers.com/thanksgiving.html