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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Saturday, August 17, 2013

The all new: RED DOOR COOKING WORKSHOP AND LIBRARY

THE RED DOOR
COOKING WORKSHOP AND LIBRARY
826 State Route 203 #4, Spencertown, NY 12165

SCHEDULE OF CLASSES 2013

Welcome to The Red Door. Come back to home cooking and eating unprocessed foods. Join Chef Instructor Phyllis Segura:

OCTOBER
Farmer’s Markets are available until the end of October.

TUESDAY, OCTOBER 8 – 6 to 8PM SAVING SUMMER’S BOUNTY-1   Brandied Fruits, Eggplant and Butternut Squash Caponata, Preserved Lemons.  Saving tomatoes. Putting sunshine in a jar.

SUNDAY, OCTOBER 13 - 3 to 5 PM  ALL-VEGETABLES  Cannellini Beans with garlic and sage; Yellow Lentils and Chickpeas with onion, mustard, turmeric and lemon juice; Green Beans with tahini, lemon juice, garlic, parsley; Grilled Eggplant with sumac, mint, parsley, olive oil.

TUESDAY, OCTOBER 22 - 6 to 8 PM  SAVING SUMMER’S BOUNTY-2   Techniques of pickling and fermenting: cucumbers, beets, cabbage. Dehydrating and Freezing.  Compound butters.

SUNDAY, OCTOBER 273 to 5 PM  CHICKEN AND DUCK  Lyon-style Chicken and Vinegar, Duck with Spice Dust and Cherry Sauce

NOVEMBER
Daylight savings time begins on Nov 3rd.  Thanksgiving is Thursday, Nov 28 and Hanukah begins Wednesday, Nov 27.

WEDNESDAY, NOVEMBER 6 –6 to 8 PM  CHINESE TAKE-OUT & STIR-FRYING  We will make dishes you can make at home better than take-out. Kung Pao Chicken, Tomato Beef. Greens

SATURDAY, NOVEMBER 93 to 5 PM   MOROCCAN-INSPIRED & TAGINES   Chicken with Olives and Preserved Lemon, Chermoula Sauce

TUESDAY, NOVEMBER 126 to 8 PM    SAVORY & SWEET CREPES   Crepes are simple to make and can be frozen. We’ll make the classic Crepe Suzettes, as well as Savory Crepes with Artichoke and Spinach, and Sweet Crepes with Banana and Nutella, Strawberry fillings.
SUNDAY, NOVEMBER 173 TO 5:30 PM   THE CONTEMPLATIVE KITCHEN  Applying principles of meditation to the preparation of food. Various steamed Dumplings: Momos.

TUESDAY, NOVEMBER 266 to 8 PM   POTATO, ZUCCHINI OR CARROT PANCAKES  We’ll be frying, tasting and freezing these.

DECEMBER
Dec 21st - First Day of Winter.  New Classes begin in January 2014.

TUESDAY, DECEMBER 3 - 6 to 8:30 PM  CLASSIC APPETIZERS  Bagna Cauda, Blini, Pissaladiere, Fried Mozzarella Balls with Prosciutto

SUNDAY, DECEMBER 8 - 3 to 6 PM A WHOLE MEAL
Butternut Squash and Sage Risotto, Winter Salad with Poppyseed Vinaigrette, Marscarpone Stuffed Poached Pears

TUESDAY, DECEMBER 10 - 6 to 8 PM COOKIES - TBD

SUNDAY, DECEMBER 15 - 3 to 5 PM SOUPS
Classic Ribollita, Black Bean, and Chicken Egg Drop.  A class can be added for creating Basic Stocks.

FRIDAY, DECEMBER 20 - 6 to 8 PM COOKING WITH BEER  Beer and Cream Scalloped Potatoes, Beef Carbonade, Beer and Cheddar Soup

·       All classes are geared to the students level. Classes are limited to 4 people. Once a class is full an additional date can be added if there are 4 people. Advanced classes can be scheduled. Teens welcome.

·       All times are suggestions and can be custom altered. For private groups of four a specific date can be arranged.

·       Class fees for 3-4 are $45, plus a $5 supply fee, per person, unless otherwise indicated. Bring a knife and apron.

·       Private classes are available for 1 or 2 people. Class fee is $70, plus a $5 supply fee, per person.

·       All classes include take home recipes and eating what you made! The library is on the premises.
Be entertained! Cook, laugh and learn together!

REGISTER: 518-392-1947/845-653-1145
email: phylseg@gmail.com

www.cookingontheriver.blogspot.com




826 State Route 203, #4, Spencertown, NY 12165



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