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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Monday, July 29, 2013

NEW BEGINNING

This is the first time I am writing from my new location in Spencertown, NY where I moved to from Piermont, NY this month, July 2013.

The moving has kept me busy, first with packing and now with unpacking and arranging. I'm still waiting for some bookcases so I can take the cookbooks out of the boxes. I hope that will happen soon. Maybe even today.

I'm gearing up to be able to teach cooking classes in my kitchen. Photos of the kitchen will follow.

There are a multitude of farms here and it is most glorious. When you say you want to eat locally you have to have farms and people who make products. I logged on to localharvest.org and found over 132 places within a 25 mile radius.

The local peaches are here. My first interest is in preparing foods to store over the winter. I like to freeze things over the other choice of canning. A vacuum sealer is very helpful for freezing.

I will be making some Brandied Peaches this week and will post the process and recipe. Simply cutting up, or leaving whole, you can freeze fruits and then package them. Usually we are told they are good up to 3 months but they do last longer.

Next will be an Eggplant Caponata.