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, August 03, 2015

SUMMER MENUS AL FRESCO

Here is a recent menu of Summer meals composed of 
locally sourced ingredients from the Hudson Valley.
If you would like a particular recipe send a request in the comments section.

thursday dinner
Crostini w/Smoked Trout/Salmon
Broasted Chicken w/soy, garlic, ginger, 5-spice
Glazed Salmon
Asian Slaw w/ Red & White Cabbage & Julienne Carrots
Green Beans w/ shallots, dill, walnuts
Raspberry Trifle


FRIDAY LUNCH
Gazpacho
Salade Nicoise w/ fresh grilled tuna & olive oil
Kalamata Olive Tapenade
Artisanal Breads
Local Cheeses & Assorted Fruits
 

saturday lunch
Cannellini Beans w/ sage, garlic & olive oil
Tomato Galette w/ Goat & Ricotta Salata Cheeses & Thyme
Onion & Zucchini Frittata w/Parmigiano Reggiano
Green Salad w/ Citrus Vinaigrette
Blueberries w/ marscapone, pistachios, mint and honey


saturday - dinner
Cucumber, Melon Ribbons w/ Chives
Grand Aioli w/ Cod & Shrimp
Assorted Vegetables: Corn, Asparagus, Carrots, Fingerlings, etc.
Grilled Skirt Steak and Duck Breast w/spices
Peach Pie
Gelato Assortment


Basil Pesto Pasta



Antipasto of Meats and Vegetables

sunday lunch
Antipasto: Salamis, Roasted Peppers, Olives, Prosciutto wrapped Figs,
Oregano Chickpeas, Radishes, Cherry Tomatoes, Green Pepper
Fish Platter: Smoked Trout, Smoked Salmon, Tuna & Cod
Foccacia
Pasta w/ Basil Pesto
Carrot, Cucumber, Cabbage quick pickles
Assorted Cheeses & Fruit
Watermelon
Cookies

Assorted Fish Platter

1 comment:

Phyllis Segura said...

Do you have a recipe for the chicken?