Chef Banks White

Chef Banks White

Chef Banks White hails from Austin, Texas, bringing his Southern roots and highlighting his family traditions through his food at FIVE restaurant & bar at The Hotel Shattuck Plaza in Berkeley, CA. He expertly incorporates his own unique take and interesting flavor profiles to the restaurant’s reinvented new American classics.

Q: How were you first introduced to Frog Hollow Farm?
A: My first introduction to Frogs Hollow Farm was when I worked at Auberge du Soliel(several years ago). Chef Robert Curry took me over to the Marin Farmers Market and introduced me to several farmers/growers in the region. This was straight off the plane from TX not really knowing what Cal Cusine was all about, but it was when I first bit into a Frogs Hollow Farm peach and it was unlike anything I’ve ever had. Texture, sweetness and flavors that I’ve never experienced until then.

Q: When did you start including Warren pears on your menu – and why?
A: Last year, a chef friend of mine  asked me if I ever tried them, and I found myself at a market one Saturday and tasted some you guys were offering. I brought them back and we did a pairing with American prosciutto, Humbolt fog goat cheese and Warren pears with aged balsamic.

Q: We’re excited to feature your Warren Pear Salad on our website.  When does it make an appearance on your menu?
A: We just added it to our Fall menu at FIVE.

Photos on this page by Jeff Bordes,  a contributer and editor of this site. Images are licensed Creative Commons Attribution.

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