- 12/04/2014 - Half the Sky's NICHOLAS KRISTOF / A Path Appears
- 11/25/2014 - 'Read and Share' Book Club
- 11/18/2014 - UC Berkeley Department of Theater, Dance and Performance Studies presents REGENTS' LECTURE: LUIS VALDEZ
- 11/13/2014 - Presidential Inaugural Poet RICHARD BLANCO / The Prince of Los Cocuyos
- 11/10/2014 - London's School of Life's ROMAN KRZNARIC / Empathy
Tag Archives: Banks White
Three and a half months after Chef Banks White left Five restaurant at Berkeley’s Hotel Shattuck Plaza to take up a new post in Harlem, Stephane Tonnelier has been named the restaurant’s new executive chef. Tonnelier, who has Parisian roots, was most recently executive sous-chef at Boulevard Restaurant in San Francisco. He has worked as a saucier at the world-renowned Hotel Georges V in Paris, and as a sous chef under Michelin-star chef Denis Schneider. Berkeleyside Nosh caught up with him as he got settled into his new post.
What prompted you to take this new post?
The excitement of being able to bring my passion for cooking and creativity to such a beautiful environment offered by Five restaurant.
How would you describe your cooking style? Do you have favorite culinary styles/foods/chef mentors?
My cooking style is an integration of the best of French and Californian cuisine. I have spent the last 26 years of my life cooking, the first half in France and the last half in California. I have been privileged to work with, and learn from, great chefs in two different worlds. I will say that French Californian is totally my inspiration and it gives me the immense pleasure of being able to mix flavors from different continents on the same plate. Some of my favorite chefs who have inspired me are Guy Savoy, Michel Roux and the chef who taught me when I was an apprentice, Philippe Delacourcelle. I also consider Nancy Oakes (from Boulevard and Prospect) a mentor. … Continue reading »
NEW NEXT DOOR Next Door has now opened in the old Addie’s Pizza Pie location, at 3290 Adeline St. in Berkeley (as tipped by Nosh in March). Eater SF reports that the “menu has a little bit of everything,” from red curry tofu to fried chicken. See the full menu here. Chef Sharon Lorraine Anderson, formerly of The Purple Plum, is running the kitchen. Henry Alvarez, the controversial former head of San Francisco’s Housing Authority, and his wife Dionne Roberts, are the owners. Hours run from 5-10 p.m. Tuesday through Thursday, as well as Sunday; and 5-11 p.m. on Friday and Saturday. The restaurant is closed Mondays. A Mother’s Day brunch is available this weekend; generally, breakfast is available Saturdays and Sundays from 8 a.m. to 2 p.m. Learn more at Next Door Berkeley.
BARKADA BAKERY After several weeks popping up on the sidewalk, Temescal’s new bakery, Barkada, at 4316 Telegraph Ave. in Oakland, is set to open Saturday. Get connected with all the latest Barkada news via the café’s Facebook page and blog. At the end of April, the owners posted a short round-up of what it’s taken to get the business going: “We are so happy to be joining the neighborhood! We have been planning, designing and constructing the space for the last five months and are pretty close to opening. We are in the homestretch and are going through our inspections this week.” … Continue reading »
Banks White remembers vividly the summer just over four years ago when he took up his post as executive chef at FIVE, the Hotel Shattuck Plaza’s restaurant on Allston Way in downtown Berkeley. American Idiot was playing at the Berkeley Rep, Barack Obama was not long installed as president — “there was a real buzz in the city,” he said last week, after it was revealed White would be leaving the restaurant and Berkeley.
The Texan — whose resumé includes stints at the Auberge du Soleil and étoile at Domaine Chandon in Napa, and Leftbank Brasserie in Larkspur — is heading to Harlem where he will helm the kitchen of an as-yet-to-be named restaurant. Berkeleyside chatted with White on Friday about his time in the city and his plans going forward.
Tell us about opening FIVE in Berkeley
It’s been a great journey. I’ve called Berkeley my home for six years now. But when FIVE opened in the summer of ’09 downtown Berkeley was very different. We were pretty much the only kids on the block [for casual style fine dining]. Venus was there, but Downtown had just closed, and it was pre-Gather and Comal. (Hotel Shattuck’s Scott Howard, whom White at met at Leftbank, invited White to help launch the restaurant and oversee menu design, as well as kitchen installation and recipe testing.) … Continue reading »
An estimated 500 people turned out to see The Big Lebowski, a quintessential Berkeley movie if ever there was one, which was shown on the side of the future Berkeley Art Museum in the Bank of America parking lot.
Before the feature, participants enjoyed free entertainment from Oakland’s Fire Collective … Continue reading »
Banks White is the executive chef of Five, which calls itself a modern American bistro. Think comfort food with au courant accents: Macaroni and cheese made with orzo, wild mushrooms, tomato jam, and smoked gouda. Slow braised short rib pot roast with mascarpone polenta. Buttermilk biscuits with white cheddar pimento cheese.
The restaurant (named for the five senses and its 5 o’clock happy hour) is housed in the historic, refurbished Hotel Shattuck Plaza, which looks like it’s been given the Dorothy Draper treatment. (This writer spent some time last fall at the interior designer’s signature space, The Greenbrier in West Virginia.) Swirling black-and-white wallpaper. Ornate red chandelier. Black-and-white marble floors and red wall sconces. Get the picture?
White hails from Texas, land of barbecue and Buds, but is trained in classic French culinary techniques. The 30-year-old has worked for several upscale boutique hotel restaurants including The Driskill in Austin and Auberge du Soleil in the Napa Valley. … Continue reading »