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, January 03, 2017

WOODSTOCK DINNER PARTY

Here is the menu and a few photos, mostly of the preparation, of a dinner party in December 2016 at a rented house in Woodstock. The client was celebrating ten years of their lives together and invited friends to join them for the New Year's weekend. Everything was served in casseroles buffet style except the dessert which was plated.

Thank you sooooo much for making our celebration so special!!!! You Rock!!! xoxo....  from CL

Dinner Menu
December 30, 2016
Me at the stove and my assistant and server working away. 

Pre-dinner
Hot Artichoke & Dill Dip
with crudités, breadsticks

Red Pepper Tapenade
with crostini

Dinner
Meat:
·      Prime Rib Roast
·      Horseradish Sauce
·      Roasted Chicken with BBQ sauce
The dishes staged but not yet ready to be presented.

Explaining what the various dishes are at the time they are served.

·      Sweet Potatoes with ginger, maple syrup & pecans
·      Macaroni & Four or more cheeses
·      Assorted Roasted Vegetables
with roasted garlic & crispy leeks
·      Roasted Beets with goat cheese & walnuts
·      Upside-down Onion Cornbread

Assorted Breads

Vegetarian:
·      Braised Eggplant: Imam Bayaldi
·      Stuffed Zucchini with couscous, pine nuts & raisins

The roasted potatoes and vegetables ready to return to the oven.

Dessert
·      Poached Bosc Pears stuffed with mascarpone
& drizzled with chocolate

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Pear Dessert
Here is the recipe for the BBQ Sauce that was used on the chicken:

½ onion
6 ounces orange juice
10 roasted garlic cloves
juice 1 lime
½ cup brown sugar
1 teaspoon dry mustard
1 teaspoon chile powder
1 tablespoon Tamarind paste
1 teaspoon black pepper
1 teaspoon salt
½ cup apple cider vinegar
½ up maple syrup
4 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon liquid smoke
1/8-1/4 cup bourbon

In a blender combine the onion and orange juice and puree. Stir well and pour into a saucepan then stir in the rest of the ingredients. Bring it to a boil and simmer gently for about 25 minutes until it is slightly thickened and reduced. Stir occasionally. Let cool.



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