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, January 23, 2006

REMINDER THAT VALENTINE DAY IS JUST THREE WEEKS AWAY.


Cooking on the River is offering a
Special Dinner for Two on February 14th
or the preceding weekend.


TIME TO RENEW AND DEEPEN YOUR ROMANCE
ROMANTIC LOVE CAN ALWAYS USE A LITTLE
ENCOURAGEMENT AND TENDING.
DON'T LET YOUR FLAME GO OUT!!

DELIGHT YOURSELF AND YOUR LOVED ONE
WITH A FABULOUS private DINNER for two
IN THE INTIMACY OF YOUR HOME.
simply irresistible!!!


PICK FROM AN ENTICING MENU FROM WHICH I WILL
PREPARE AND SERVE YOUR DINNER.

SAMPLE MENU:

OYSTERS IN CHAMPAGNE MIST
LOVER'S SALAD: AVOCADO, PRAWNS, WALNUTS, ETC.
DUCK BREAST WITH POMEGRANATE GLAZE
FIG CHUTNEY
OR
FISH POACHED IN CARROT JUICE
VIENNESE RICE PILAF
SEASONAL VEGETABLES WITH LEMON AND GINGER
BRAISED VANILLA ONIONS WITH PINE NUTS AND SAFFRON
CHOCOLATE HEART CAKE WITH EDIBLE GOLD

or any menu of your choice, for instance:

• Sea Scallops on a Salad Medley
• Venison with Red Wine-Cherry Sauce
• Rutabaga and Carrot Whip
• Fudge Whip Parfaits with Sweetened Whipped Cream

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