A day in the life of Sterling Ball.

[Big Poppa]

Ok Here is Big Poppa inaction yesterday.....

It started with Breakfast with Luke in Hollywood...I was in town to be a sous chef for James Beard winning Chef Jimmy Schmidt of Rattlesnake Club for the American Food and wine society benefit hosted by Wolfgand Puck (www.awff) It is the best food charity I have ever seen. Wolfgang invites 40 of the best in the world and you have to throw down big. I am very lucky to be invited by Jimmy and cooking with him is an honor much like getting to play with Luke and Morse,etc. Jimmy and I get together about once a month and basically jam in the kitchen. These sessions have resulted in us publishing a cookbook which I am very excited about.

Jimmy's dish was Pinot Noir Rissotto with maple Cured Duck Breast, Seared Fois Gras topped with a shallot salad pamresean froth and chive oil.

iwas in charge of the duck....Just call me Duck Man! I cooked 1200 servings of duck.

I am attaching some pics of me and the crew, me with Paul Prudhome and finally Wolfgang Puck and I at the after event chefs party.

Notice how I made Lukes face redder than mine.....

Also to cook the duck I first had o "render the Fat" in a skillett and then sear/finish on the coals.

 

[SharonG]

Way cool, Duck Man!!

I only administer about 25 people, and it exhausts me. I cannot even begin to imagine. Any light hearted activity you can muster, especially if it benefits others, is much needed and well deserved. Rock on BP!

 

[bovinehost]

The Duck Master!

When does the cookbook hit the shelves?

Jimmy and I get together about once a month and basically jam in the kitchen.

I'd roadie that gig any old day!

Jack

 

[Big Poppa]

Luke has been to a few...he can tell you

regarding the cookbook we have 40 reciepes so far want to get to about 100 and then edit it down

 

[Steve Dude Barr]

If I'm not mistaken, Duck is one of the hardest dishes to prepare correctly no?

 

[jongitarz]

New avatar?

 

[phatduckk]

The Duckk Master!

hmmmm

 

[SharonG]

Luke has been to a few...he can tell you

regarding the cookbook we have 40 reciepes so far want to get to about 100 and then edit it down

Oooooh! Sign me up for one!!

 

[Quarter]

Oooooh! Sign me up for one!!

Me too, I love to cook!

 

[bonzo]

OK....THis thread was a reminder of the separation of personal and business. Last night I was coming back and downloading photos to post of a pretty fun and exciting day. I didnt post the thread because of this thread. I actaully was thinking that I would be sharing but some people obviously take it wrong.

Mark I think that you were kidding but I wish the company would run its self.

This is exactly why I love this forum. I mean I do love my Sterling but how many company presidents of large companies interact with there customers on a personal level like this? It says a lot about what kind of person you are. Thank You!!

Jim

 

[Lazybite]

that sounds like an awesome feed.

 

[AnthonyD]

Too cool...

 

[CINCHouse]

I met him at the warped tour for the first time with koogs. Big Poppa was very nice and we had a great time. Koogs says he is a very busy man with a heart of gold...and I can tell why. He really seems to enjoy life as best as he can. He was so much fun! Thanks for a great time.

 

[Aussie Mark]

Duck rocks, and is always my first choice when I'm at a good Chinese restaurant!

And yes, BP, I was kidding when I described your day (Great to see that you're starting to understand the Australian sense of humour!). I've got 2300 staff to look after here, so I can imagine pretty well what your work day is like.

 

[Lazybite]

Man I struggle to manage myself.. Don't know how I would go with actual staff (as opposed to those who THINK they are my staff)

 

[phatduckk]

i just hired my first employee ever the other day. im excited about being "a boss". but i know that there's a lot of extra responsibility that im gonna have now. this is nothing compared to what pops has on his plate and im already forseeing that its not gonna be easy

 

[Big Poppa]

Phatty 2006 RIP!

mark I get you humor but need to clarify for the non aussie Knuckleheads

 

[phatduckk]

Phatty 2006 RIP!

the duckk master has pronounced the phatduckk dead!!!!

lol

 

[Big Poppa]

Dude

to cook duck properly you must "render" the fat...or Phatt! The mistake everyone makes is too high of heat and starting on the skinless side...you start with low-mid heat with the fat side down.. you slowly cook the fat from the breast and when it is medallion gold then you can continue to cook as yo planned. The Skin starts out about 3/8" and you want it potato chip thin....

Form there you will have it 2/3 cooked and can decide how to finish..searing in a pan basting on a grill or indirect in an oven

 

[tiffles]

Phatty 2006 RIP!

i dunno wether to be pleased or upset that you offed phatty...azz and i were looking forward to it... but then there is all the clean up afterwards...