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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Friday, March 24, 2017

BACHELORETTE PARTY

Your friend's getting married so you gather a bunch of her other friends and rent a house, hire a private chef, and make plans for a fun weekend. They also made flower headdresses. That's what these women did. Here are some photos of the dinner and the menu.


MENU


ASSORTED CROSTINI w/GREENS SALAD
sundried tomato tapenade w/goat cheese & thyme
black olive tapenade w/almond slivers
prosciutto w/parmesan & fig jam
chopped tomato & marinated shrimp

Fennel, Belgian endive, parsley & arugula
citrus vinaigrette

ROASTED HERB & GARLIC CHICKEN
roasted garlic, broiled lemon, mixed herb pesto

BRAISED ZUCCHINI
onion, garlic, tomato, white wine & pine nuts

CRISPY PURPLE BABY POTATOES
salt, vinegar, chives

DOUBLE CHOCOLATE CAKE
chocolate ganache, whipped Chantilly cream, fresh raspberries





The bride to be.




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