Welcome!

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, May 03, 2021

A Small Dinner Menu to Order

 
Pizzettes
Puff Pastry, Parmigiano, fresh Tomato,
Mozzarella, fresh Basil, Oregano,
Extra-virgin Olive oil



Salad
Butter lettuce, Radicchio, Cucumber, Parsley, 
Magnolia petals, Ricotta Salata
Lemon-Oregano Vinaigrette


Broasted Chicken
 in Soy-Ginger-Garlic-Star Anise Marinade
with Scallion and Roasted Sesame Oil



Sauteed Broccoli
with Roasted Garlic, Caramelized Shallots,
Roasted Red Peppers, Extra-virgin Olive oil


Oven-steamed Garnet Sweet Potatoes
with Honey-Mustard drizzle, Maple Cashews,
and Black Sesame Seeds



2-layered Flourless Chocolate Cake
with Chocolate Ganache, Chantilly Cream,
Rose Meringues


Cutting the Cake

Tuesday, April 20, 2021

WILD BOAR PILAF


 Have you ever had Wild Boar? This is a wild boar pilaf made for a client recently.

Tuesday, March 09, 2021

STEAMED CODFISH WITH OLIVE PUREE

 

Cod is on sale now. Here is a good recipe to make with it. I'll try to find a clearer copy. Having technical difficulties...not with cooking but with computer.


Saturday, March 06, 2021

DINNER FOR TWO - PANDEMIC DINING WITH A FRIEND

 Recently a friend and I got together for a dinner, prepared by me. Here is the menu:

Scallops Gratinée

Roasted Quail wrapped in Prosciutto and Grape Leaves

    with  Port Sauce and Grapes and Cherries

Couscous with a confetti of vegetables 

(zucchini, carrots, yellow bell pepper, red onion)

Roasted Whole Carrots with Sumac and Zatar

Tarte Tatin with Crème Fraîche

Perrier-Jouet Champagne


Does that sound like a meal you would enjoy?

Here are a few photographs. The Tarte Tatin got sliced before the photo happened.


Scallops Gratinée

Quail, Couscous, Roasted Carrots


Tarte Tatin (before turning over)


Tarte Tatin


Tarte Tatin with Crème Fraîche
(half eaten)




Friday, October 09, 2020

MENUS OF THE PAST

 I don't have set menus. Each menu, each dinner, lunch, party is an individual and custom menu. I went through my files today and pulled out about 40 or so menus from the past. They are in no particular order. I can't even remember some of these parties...but there's proof that they happened. Some people have more adventurous tastes than others and I like to create original dishes. Some have bigger appetites and the meals have to be more extensive. Here are about thirty-six or so scanned menus from my files. Sorry if some are difficult to read. I had to scan them as photos rather than pdf's so I could upload them here. Have fun.