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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Monday, May 03, 2021

A Dinner Menu for some Girls with a Limited Palate

 
Pizzettes
Puff Pastry, Parmigiano, fresh Tomato,
Mozzarella, fresh Basil, Oregano,
Extra-virgin Olive oil



Salad
Butter lettuce, Radicchio, Cucumber, Parsley, 
Magnolia petals, Ricotta Salata
Lemon-Oregano Vinaigrette


Broasted Chicken
 in Soy-Ginger-Garlic-Star Anise Marinade
with Scallion and Roasted Sesame Oil



Sauteed Broccoli
with Roasted Garlic, Caramelized Shallots,
Roasted Red Peppers, Extra-virgin Olive oil


Oven-steamed Garnet Sweet Potatoes
with Honey-Mustard drizzle, Maple Cashews,
and Black Sesame Seeds



2-layered Flourless Chocolate Cake
with Chocolate Ganache, Chantilly Cream,
Rose Meringues


Cutting the Cake

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