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, March 24, 2015

MARCH BIRTHDAY DINNER PARTY


Here is the menu for a dinner party for 14. 
The clients comments are at the bottom. 

Pictures to come.




BIRTHDAY DINNER
MARCH 21, 2015


BAGNA CAUDA
WITH CAULIFLOWER & BROCCOLI

BUTTERNUT SQUASH CAPONATA
WITH GRILLED TOASTS

·       

ZUCCHINI FRITTERS

MUSHROOM RISOTTO WITH SCALLOPS

TURKISH EGGPLANT – IMAM BAYALDI

FISH TAGINE WITH CHERMOULA & VEGETABLES

ROASTED CARROTS & PARSNIPS WITH
ROASTED GARLIC & CHICKPEAS

·       

ARUGULA SALAD
WITH LEMON VINAIGRETTE AND PARMESAN




            And the client said:

“Everything was amazing. The timing of everything, the food, the smells.
It was absolutely fantastic. The risotto may have been the star.

It completed a memorable weekend for me and my friends. 

Thank you so much for putting everything together. You're a true professional.” 






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