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

To join this site using Google + go to where it says JOIN THIS SITE.
TO GET NOTICES WHEN I POST SOMETHING NEW SUBMIT YOUR EMAIL ADDRESS (no addresses are shared) DIRECTLY BELOW:


FOLLOW WITH GOOGLE +

Monday, November 06, 2006

CHICKEN DRUMSTICKS WITH MAPLE-RUM GLAZE

Phyllis Segura copyright 2006

Mix together Maple syrup, Apple Cider Vinegar, Dark Rum, Soy Sauce, freshly grated ginger and freshly chopped garlic. Boil together until slightly thickened.

Bake chicken at 325 degrees for about 20 minutes. Then pour the glaze over and bake about another 20 minutes or until glaze is browned and golden. Turn over a few times to brown on all sides. Be careful to not let it burn.

Garnish with chopped green onions.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)
Share