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:

DEEP FRIED VIDALIA ONIONS WITH A TAMARIND-CHERRY DIPPING SAUCE

SALMON PLATTER


CORN PLATTER


THE TABLE

THEY ADDED SOME MEATS

TELLING THEM WHAT IS WHAT
THERE WERE THREE AIOLIS: A LEMONY ONE, BASIL AIOLI
AND SUNDRIED TOMATO AIOLI.

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