Award-Winning Food Writer and Cookbook Author

Cheryl Sternman Rule

Let’s Goat

Let’s Goat
in the March 19, 2008 issue of Metro Silicon Valley

GOAT is the other red meat. It’s low in fat and cholesterol, rich in flavor and tender as all get-out when properly prepared. While it’s not likely to win a popularity contest with hamburger or pork chops, diners are starting to discover what millions around the world have known for years—goat meat makes for mighty fine eating… [more]


Back in Season

Back in Season

in the October 17, 2007 issue of Metro Silicon Valley

FOR many of us, a cage match between a pristine tomato and a knobby celeriac wouldn’t be much of a fight. But talk to some of Silicon Valley’s finest chefs and local farmers and you’ll find them breathless–giddy, almost—about the impending cool-weather produce season. When the beefsteaks have sung their swan song, celeriac, squash, kale, cabbages and parsnips move in with a flourish, and their arrival sets these chefs aglow. [more]


Local Produce Makes Good

Local Produce Makes Good

in the March 14, 2007 issue of Metro Silicon Valley

WITH the average meal traveling more than 1,500 miles from farm to table, Silicon Valley chefs stand out in their commitment to procuring ingredients locally. And at no time is this commitment more richly rewarded than in the first few weeks of spring. With edible flowers budding, asparagus stalking and green garlic wafting over the region, three well-reputed fine dining chefs celebrate spring’s arrival with a singular devotion to what’s growing nearby. [more]


The New Prep Craze: Why meal-prep centers are sweeping the valley

The New Prep Craze: Why meal-prep centers are sweeping the valley

in the October 25-31, 2006 issue of Metro Silicon Valley

Recently, a slew of new businesses have emerged that marry our thirst for convenience with our desire to eat homemade food. These businesses, called meal-prep centers or cook-and-carry companies, provide cleaned and chopped raw ingredients so customers can assemble dinner entrees on-site, take them home, freeze them and then cook them later in the week or month. According to the Easy Meal Prep Association, over 900 such outlets operate nationwide in an industry born only four years ago. Silicon Valley itself boasts at least seven, most of which have opened within the past year. [more]