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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Saturday, December 01, 2007





THANKSGIVING 2007
Here is my personal menu from this past Thanksgiving. It's followed by recipes for some of the foods. I'll post some photos later in the week.


Sun-dried Tomato Tapenade
Smoked Salmon Mousse
Herb marinated Olives
Homemade Olive Oil Crackers

Fresh Pea Potage

Ballotine of Turkey
with sausage, chestnut, sage, pistachio stuffing

Puree of Sweet Potatoes with coconut & maple syrup
Gratin of Potatoes & Mushrooms with Blue cheese
Roasted Root Vegetables
(carrots, celery root, rutabaga, chioggia beets)
with thyme & rosemary
Brussels Sprouts with Roasted Garlic Butter
Fresh Berry Gelatin
Cornbread with Cranberries & Walnuts
Cranberry Sauce a la Maldovan

French Apple Tart
Pumpkin Pie
Ice Cream, Whipped Cream
Fresh Fruits

Assorted Wines & Bubblies
Apple Cider
Seltzer

Tea, coffee

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