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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Tuesday, November 03, 2009

COOKING DEMONSTRATIONS

I am remiss in that I have not been posting half the things I do. Did you know that I have been performing regular monthly cooking demonstrations at the Nanuet Public Library - yes, in Nanuet. Last month I made some ravioli from scratch filled with butternut squash and bathed in a brown butter sage sauce. Everyone had a chance to make some and eat some.

In September I made Steamed Dumplings with a soy and sesame dipping sauce, and steamed fish with a ginger sauce. I used the three-tiered steamer to cook everything. There is a recipe elsewhere on this blog for the Dumplings, called Momos.

This month, November 16th 2009, I will be demonstrating some Appetizers. Don't know which ones yet. It is quite a challenge to do this there as there is no kitchen facility. I bring butane burners and set up some tables with cutting boards and after a few minutes everyone thinks they are in a kitchen, or so they have said.

Everyone gets a copy of the recipes. I you would like any recipes just send me a message.

I will try to remember to start posting these things again. Duh.

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