COOKING ON THE RIVER

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, March 03, 2011

SKILL SHARE ON FEBRUARY 20, 2011 IN WALDEN, NY

at the Hodgson Farm

Went to check out some things and was pleasantly surprised. Event put together by the Hudson Valley Food Network www.hvfoodnetwork.com

I sat in on a really good talk by Jay Levine of the Hudson Valley Backyard Farm Company, about pest management in the organic garden. He specializes in helping people set up organic gardens in their backyards (or frontyards). The talk was mostly about identifying the beneficial and harmful pests. I purchased some fresh eggs from Barbara Taylor-Laino of Midsummer Farm. She teaches lots of good workshops at the farm in Warwick, NY. The eggs were so fresh that the chickens there (see photo) were so relaxed that they were laying eggs in front of our eyes!

I also attended the workshop about Creating Water Kefir Sodas by Dina Falconi, an herbalist of Wild Earth Programs. She gave everyone part of the 'mother' to make their own sodas. I think I managed to 'kill' mine the other day. They require a temperature of 65-80 degrees so I kept it in the oven which was off...until I turned it on forgetting it was there....