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, November 05, 2017

DINNER FOR TWO

I'm sharing this menu I made last night for two people. There were lots of allergy and other restrictions. It is an all vegetarian menu, gluten free. Sorry no photos. They seemed to have liked it.

·      Carrot & Ginger Soup with Coconut & Cilantro puree
Sesame seed-crusted Roasted Cauliflower
Crispy Corn Tortilla Strips

·      Mixed Salad – Brussels sprouts, cucumber, cress, endive, radish, tomato, parsley
with Lemon & Extra-virgin olive oil dressing

·      Roasted Red Bell Pepper stuffed with 
Toasted Quinoa with carrot, onion, pine nuts, fennel seed & parsley -
topped with Sweet Potato and Avocado
·      Black Pepper crusted Portobello Mushroom Slices
Tomato Emulsion with fresh thyme
·      Sautéed Swiss Chard with Shallots

*Coconut Cake with Sautéed Banana
*Berry Pomegranate Compote
& *Vanilla Cashew Cream


--> * Monkfruit sweetener
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