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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Saturday, January 21, 2006


On Thursday night I participated in Garrison Institute's Hudson River Project. This is a series of free public 'Conversations' relating to protecting the river and its environs. On January 19th the discussion was entitled: The River and The Beauty of Creation: Preserving Our Pastoral Landscapes. This translates to farms and farmlands.

We were all greeted (it was full to capacity) in the main room and then ushered into the dining room where we sat at about a dozen or more tables holding about ten people at each and shared a supper. The menu: roasted cubed winter root vegetables in a sherry-mustard-hazelnut dressing; onion and potato soup(with a porcini base) with Ouray cheese and sour rye toast; followed by apple, pear & quince tarts and a daub of creme fraiche. All the ingredients were supplied by local vendors and prepared by Garrison's Chef Shelley Boros of Fresh Company, her firm. In between the courses a different speaker presented aspects of the edible environment from meat to farm and then the diners were requested to converse.

Prior to each discussion period, and at the start of the event, a brief moment of silent contemplation was held that supplied a pause or a gap to let go of the busyness of our lives and allow the concerns of the day to abate.

The main concerns voiced were about how to raise awareness about locally-grown healthy, organic and fresh foods and how to keep farms and farmers in the Hudson region. It was stated that in moderation it is possible to eat organic foods when available.

Farmlands are being rapidly turned into residential areas as the value of the land is increasing by 30% or more. It was noted that a great obstacle was the publics habit of getting whatever food they want without thinking.

Conversations at the table I sat at, headed by Shelley, reflected the need for a clearer relationship to 'earth'. Someone mentioned that at a recent farmer's market there were patrons who were repelled that the vegetables still had 'dirt' on them.

It was a very pleasant exchange, an enjoyable evening, and the food was good. The population had more concerned beings than foodies. Everyone wanted the recipes.

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