Two top chefs share their tailgate party noshes
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Actually, It’s the Year of the Boar
10 Must-Try Fall Dishes in the Bay Area
"According to the Chinese zodiac, this is the Year of the Snake. But according to top chefs, it’s hands-down the Year of the Boar. Formerly the obscure fare of hunters and fairy-tale characters, it’s now popping up on urban menus everywhere. Can’t rest so easy anymore, my wild porcine friend..."
Chef Stephane Tonnelier recently joined FIVE after ending his tenure as executive sous chef of Boulevard in San Francisco. He's celebrating the impending arrival of fall with nuanced fare such as this homemade gnocchi, which is accompanied by a wild boar ragù, seasonal vegetables, brown beech mushroom, fried sage, pickled red onion and toasted hazelnuts.
BISTRO le PUNAHELE TONNELIER © 2017
"The games have begun. And whether you’re a 49ers fan or a citizen of Raiders Nation, there’s one thing we all can agree on: Football’s fine, but tailgate season rocks.
It’s a time when grills get fired up, brewskis flow and the summer’s bikini embargo on nacho consumption is lifted..."
"A meatloaf dish might not be commonly associated with a special occasion, especially in advance of the holidays. But if that recipe yields an exceptional dish that’s furnished by a celebrated Bay Area chef from an award-winning restaurant, this traditional German and Belgian food creation could easily become one the highlights at the dinner table. The following are three extraordinary meatloaf dishes from Stephane Tonnelier..."
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FIVE’s Polenta Is Classically Creamy
"V.I.P: Those three golden letters that can elevate pretty much any experience from meh to memorable. But there are a select few experiences—available only to a select few—that take the concept of “VIP” treatment to entirely another level..."
Take 5: Chef Stéphane Tonnelier
"Five Restaurant, at the Hotel Shattuck Plaza in Berkeley, recently held a party to welcome their new culinary genius, Executive Chef Stephane Tonnelier. Chef Stephane was born and raised in Paris, and considers his grandfather, who used to be a maître d’ for the luxury train Orient Express, as his major influence in pursuing a career in the cooking field. He started cooking at the age of 14 and has trained at L’Ecole des Métiers de la Table, where he spent 3 years juggling school and working as an apprentice..."