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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Thursday, November 12, 2009

COOKING DEMONSTRATION
MONDAY, NOVEMBER 16TH, 2009
NANUET LIBRARY 7-9PM
NANUET, NY

I will be demonstrating some Appetizers:
Mushroom Rolls or Cigars - This is a tried and true recipe. These were even served in the Kennedy White House by Chef Rene Verdon
Spring Rolls - These particular ones use tofu, or bean curd as it used to be called, napa cabbage, water chestnuts, scallions, garlic and ginger. Maybe some chinese mushrooms.
Polenta Rounds - Just make some (non-instant) polenta, cut into rounds, and top with something savory like: roasted red peppers, caramelized onions, feta cheese, mozzarella cheese, olives, tapenade, pesto, marinated artichokes, etc. Whatever you like.
Pissaladiere - Usually served in a flatbread style. Here I have morphed them into small triangles of puff pastry with the onions, anchovies, herbes de Provence, and olives inside the packet. Not southern France, but southern New York.
Shrimp Cucumber Cups - marinated some shrimp in garlic, lemon zest, parsley and olive oil. Marinate some little cut tomatoes with a similar mixture. Cut up the cucumbers zigzag style, scoop out the insides and fill first with the shrimp topped with the tomatoes.
Dates with Bacon - Roll some bacon around a pitted date and broil. Stick in a toothpick or put on top of some thin bread ovals or rounds with a smear of...I don't know....some chutney perhaps.

Recipes supplied.

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