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, January 23, 2006

Cooking Today:

I have a client who lives in a building on the western side of the Hudson River with a terrific view of practically all of Manhattan and the river. But mostly it is possible to gaze out the window and view the sky all day and night. If I lived there I could never get anything done because I would always be watching the clouds. This is what I cooked for her today:

Chicken Marbella, Greek Turkey Meatballs in an Avgolemono Sauce, Beef Carbonade made with onions and Belgian beer, Baked Chickpeas and Lamb Greek Style, Creamed Spinach,
Yukon Gold Mashed Potatoes, Roasted Artichokes, Carrots and Potatoes.

Since she said she loved beets, I also made some beet borscht. This borscht is definitely one of my specialties. It is a sweet and sour borscht and is made just from beets with the addition of lemon juice or vinegar and sugar or honey. Sometimes in the summer I will add enough sour cream to turn it a bright shocking pink! It is fabulous cold or hot. The addition of a boiled potato or a hard-cooked egg and some cubed cucumber turns it into a meal.

I've also made her a sample of the grain 'Quinoa' (pronounced keen-wah) which is originally a South American grain that disappeared for a long while and has been reintroduced in current years. It has a high protein content and is very palatable.
I'll let you know how she likes it.

Bon Appetit!

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