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News and Events
3.4.09
The Sterling Inn Launches New Website

Chef Sterling is pleased to introduce his new website. This revamped, user-friendly site will include Upcoming Events featuring Chef Sterling; Recipes from Chef Sterling and The Sterling Inn; a blog sections inviting Chef Sterling, friends, customers, and guests to comment on food, wine, restaurants, trends, and what's happening; and best of all, Chef Sterling will be answering your burning culinary questions in a section called "Ask the Chef"

To view the orginal website, click here. .

3.26.09
Kick off to Spring:
Thursday, March 26th, 7:00pm
Food & Wine Tasting at The Gnarly Vine featuring Chef Sterling Tasting will include Customer Favorites from The Sterling Inn including our signature Truffled Mac N'Cheese, Duck Spring Rolls, Marinated Skirt Steak and Trio of Tartar. Each course is paired with wine. $55 per person. Reservations required. Limited number of seats available. 914-355-2541. Gnarly Vine • 501 Main Street, New Rochelle, NY 10801

1.13.09
The Sterling Inn Has Closed:
We cherish the relationships we have built with our customers, employees, neighbors, purveyors, and the community in general. Westchester has welcomed us with open arms. For that we are thankful. Although we have closed this location, we have not given up on Westchester and are currently seeking other opportunities. Again we thank you for your support and look forward to serving you in the future.
Regards, Chef Sterling and Rachael

 







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We Bring The Chef To You
Chef Sterling Smith is dedicated to a singular purpose: to provide an exceptional and unforgettable dining experience. Whether you required a Private Chef for an intimate dinner or dinner party, a customized cake for a special occasion, or restaurant consulting services, Chef Sterling is ready to accommodate your every need. Please contact Chef Sterling at 914-636-2400 to discuss your needs.

 

Chef Sterling Smith
Born and raised on a farm in the mountains of West Virginia, Sterling Smith was aware at an early age of the essential value of freshness and sustainability. "With the nearest grocery store more than 70 miles away, we had to grow what we ate," he says. "We knew freshness and quality with everything on our table." . ;
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