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, September 27, 2019

BIRTHDAY DINNER FOR TWO

I've been meaning to post the menu for this al fresco birthday dinner. Sounds good doesn't it? I might have added a few last minute flourishes as is my wont.  I would not mind being served this menu myself.

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Provençal Tapenade with Smoked Trout
Tapenade Provençale avec Truite fumée

Plum Tomatoes stuffed with Pistou
Tomates prunes farcies au pistou

Shishito frit
Feuilles de sauge frit
et plus

·       

Halibut poached in Olive Oil
Fléton poché à l'huille d'olive

Corn and Bean Relish
relish de maïs et de haricot

Chard Gratin
gratin de blettes

·       

Pecan-crusted Tart with Chocolate-Raspberry Ganache & Berries
Tarte à la framboise et chocolate in croûte de pacanes
Chantilly Cream
Crème Chantilly


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