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, August 21, 2006

DINNER ANYONE?

You might have noticed that I haven't had much time (goodness, since April) to post anything on this blog.

My apologies. I get distracted.

These days I have pretty much eliminated making 'meals for the week in advance' and I am just doing dinner parties.

I like creating special menus for special meals more than anything. I also like doing classes that are also dinner parties. Most people I have come across could use some knife skills honed. Or, a special lesson in a distinct cuisine: Southwestern, Mediterranean, French, Italian, or a food that is especially liked. I recently had a client who loved beets. She wanted to do an entire meal for eight people with beets in every course. Send me an email and I'll send you the menu.

Autumn is coming and I would like to do an Apple Cider dinner party. Any takers?
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