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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Tuesday, February 26, 2008


February was a great month for looking forward. I attended a meeting for the organization of a new Farm Alliance in Rockland County. There were 400 farms here in 1950 and only 5 now. The Farm Alliance is going to work toward bringing more farms to the County and that will mean, hopefully, more local foods. If you see any land that could be a nice farm, get in touch. Stay tuned.

Executive Chef Lucas
I took a trip to the Electrolux headquarters in Fort Lauderdale, Florida. They don't just make vacuum cleaners! I'm going to go to the Chicago Home Show in April to do a chef demonstration on the ultra amazing and futuristic looking Meltoni Podium. I'll be posting photos later.The stove pictured here is one of the older Meltoni ovens that are custom built to chefs' specifications.

Meltoni Stove

My old friend and teacher, Noedrup Rongae was in New York to exhibit his thangka paintings. I provided a small reception for the event and created some interesting new appetizers. Here is the menu:
Lox w/Yogurt Mint Sauce

Barley BiscottiSteak w/Mustard Caper Butter

Fig & Cashew Balls (recipe follows)

Dates Stuffed w/Goat Cheese and Crushed Almonds

ti w/ Barley Flour, Rose, Anise Seeds & Pistachios - chocolate dipped

Smoked Salmon on Pumpernickel w/Yogurt Mint Sauce

Roasted Red Pepper Tapenade on Zatar Roasted Naan Strips w/ Pimento Olives

Mushroom Pate (fooled everyone who thought it was liver)

Roast Beef Slices w/Pickle & Cocktail Onion on Crostini w/Mustard-Caper Butter

Spicy Dri
ed Chickpeas & Pakora Crisps

Pineapple chunks, Carrot Sticks, Purple Grapes

Fig and Cashew Balls
Fig and Cashew Balls Recipe:
a package circle of dried figs, cut off the stems and cut into small pieces
3/4 cups roasted cashew nuts
2-3 ounces marzipan
1/4 cup or more Marsala
cocoa powder

Put everything except the cocoa powder into a food processor and pulse until completely pureed. You may need to scrape it down from time to time. The mixture should be fairly thick but pliable. Add more Marsala if you like. Take out of the processor with a spatula and put into a bowl. Refrigerate about half an hour. Sift the cocoa powder into a bowl. Then take out the fig mixture and roll into balls about one inch in diameter. Roll the balls in the cocoa powder. Serve immediately or place in a container and refrigerate. I haven't tested how long they will last in the fridge but probably no longer than three days. You could also make these three days in advance.