Sterling Smith
 Member since: June 12, 2006
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Meet the Chef: Sterling Smith
(Original publication: December 27, 2006)
Chef Sterling Smith is known for his beet soup.
Actually, it's borscht. And it's made with lobster.
It's a typical combination for Smith, who likes to take humble ingredients and dress them up. He took a similar approach to opening The Sterling Inn in New Rochelle in August 2005: He renovated a former railroad station to create a lounge, a bar room with a mahogany bar, brick walls and sleek tables, and a formal back dining room.
His cookingreflects his training at such restaurants as Inn at Little Washington in Virginia and 13 years cooking in Manhattan at Lespinnase, Park Avenue Cafe, Aureole and One CPS. He was also a chef at Mighty Joe Young's in Hartsdale. His restaurant's menus - there are two, one casual and one fancy - include such dishes as steamed mussels with white wine and a saffron lemon grass broth; truffled fettuccini alfredo with grilled prawns and chestnuts, baby carrots and celery root; a |
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Education
A.O.S., The Culinary Institute of America
Hyde Park New York
Culinary Arts
1990-1993 |
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