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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Tuesday, March 09, 2021

STEAMED CODFISH WITH OLIVE PUREE

 

Cod is on sale now. Here is a good recipe to make with it. I'll try to find a clearer copy. Having technical difficulties...not with cooking but with computer.


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Saturday, March 06, 2021

DINNER FOR TWO - PANDEMIC DINING WITH A FRIEND

 Recently a friend and I got together for a dinner, prepared by me. Here is the menu:

Scallops Gratinée

Roasted Quail wrapped in Prosciutto and Grape Leaves

    with  Port Sauce and Grapes and Cherries

Couscous with a confetti of vegetables 

(zucchini, carrots, yellow bell pepper, red onion)

Roasted Whole Carrots with Sumac and Zatar

Tarte Tatin with Crème Fraîche

Perrier-Jouet Champagne


Does that sound like a meal you would enjoy?

Here are a few photographs. The Tarte Tatin got sliced before the photo happened.


Scallops Gratinée

Quail, Couscous, Roasted Carrots


Tarte Tatin (before turning over)


Tarte Tatin


Tarte Tatin with Crème Fraîche
(half eaten)




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