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 BY EMAIL

FOLLOW WITH GOOGLE +

Tuesday, November 03, 2009

DINNER PARTY
I am getting ready for a dinner party for 9 on Saturday. It's a 60th birthday dinner for a woman whose daughter has lots of allergies and the decision was to accommodate the daughter. A lot more allergies and dislikes of this and that showed up while assembling the menu. It's all workable. I will try and take some photographs but frequently I get too busy to do that...

It's now a week later and the dinner went off well. The people were really nice and seemed to be enjoying each others company and having a good time.

Here is the menu:

Hors d'oeuvres:
Butternut Squash Bites with Arugula Pesto/ Grilled and Marinated Baby Eggplants/ Bell Pepper, Goat cheese and Prosciutto Pinwheels
/Cranberry Bean Puree with Celery
Salad:
Composed Salad of Mesclun, Frisee, Radicchio, Avocado, Slow-cooked Tomatoes, Fennel/Citrus Vinaigrette

Starter:
Lemony Quinoa stuffed Artichokes

Entree:
Chicken Marbella (clients choice), Diced Roasted Vegetables (Cauliflower, Parsnips, Potatoes, Celery Root, Brussels Sprouts, Zucchini, Sweet Potato with Leek Crisps)

Palate Cleanser:
Pear and Ginger Granita

Cheeses:
Artisanal Rocky Sage Goat

Cypress Grove Humboldt Fog -Goat
Rosey Goat with Rosemary/Spain
Sotto il Fieno - Sheep
Istara - Sheep
with Tomato-Apple Chutney and Forest Honey

No comments: