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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Sunday, August 13, 2017

August Bachelor Party 2017

AUGUST BACHELOR PARTY MENU

Lenny B’s Smoked Trout with butter & pickled onions on Crostini
Hookline’s Smoked Salmon with goat cheese & chives on Crostini
Avocado with goat cheese & parsley on Crostini 

Amuse Bouche: handmade Croatian Bread with olives, herbs & onion

Composed Salad: Arugula, spicy mesclun, parsley, mint, pecans, blue cheese
Pickled beets and pickled miniature cucumbers
Citrus Vinaigrette

Heirloom tomatoes & orange slices drizzled with honey & black pepper
Crispy Bacon & Marinated Shrimp      
Grilled Hanger Steak from Applestone Meats
Venison brochettes from Highland Farms

Caramelized Onions / Chimichurri Sauce / Cognac & Parsley compound butter

Grilled Vegetables on a bed of rice noodles

Peruvian Purple potatoes with Peanut Sauce
& hard-boiled eggs, roasted red pepper, Ricotta Salata

Grilled Corn-on-the-cob with Basil Pesto Mayo    
Cheese Platter with local honey & spreads
Kunik: Nettle Meadow Warrensburg, NY–Goat And Cow
Humboldt Fog: Cypress Grove, California
Raspberry Herb Tea Cheese: Brovetto Dairy, Harpersfield, NY
Five-Year Aged Gouda:  Dutch
      
Rhubarb Ginger Chutney – Atina Foods, Catskill, NY
Ginger Orange Infused Honey – Phoenicia Honey Co., Phoenicia, NY
Grape Cherry Spread – House made
     
Peach Galettes with Chantilly Cream

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