COOKING ON THE RIVER: 07/01/2019

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, July 21, 2019

LE GRAND AIOLI

I know, don't remind me, I've been neglecting this blog. So today I'm posting some photos from a recent (July 2019)casual dinner party in Hunter, NY. for a guests 40th birthday. Here is the menu:

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Deep-Fried Vidalia Onions

Dipping Sauce

Mozzarella, Tomato, Basil Crostini

Grand Aioli with Cod, Salmon, Crablegs

Assorted Seasonal Vegetables

Grilled strip steak

Aioli, Basil Aioli, Sundried Tomato Aioli

Fresh Salsa

Mixed Berry Galettes

and here are some photos: