With more than a little Iron Chef-themed influence, FIVE‘s elegant, spacious dining room was transformed into communal seating party for their second Seasonal Showdown Dinner on October 21 ($62 without beer pairings; $70 with beer pairings from Drake’s Brewing in San Leandro – appreciated the grapefruit brightness of the 1500 Pale Ale and malty bitter of their Amber Ale). Diners didn’t know which chef cooked each of the duo of five courses (making it a filling 10 dishes!). We voted for their favorite in each course in three categories: creativity, taste, and presentation.
The first showdown dinner back in July was barbecue-themed. FIVE‘s chef Banks White (from Texas) won over chef Scott Howard (FIVE/Brick & Bottle), and in January, there will be a seafood and champagne showdown. But I couldn’t have been at a better one: Deep South. I’m a Southern cooking fanatic who has traveled many states and cities of the South primarily to eat. Chefs Banks cooked-off against chef Dean Dupuis (from Atlanta) of Pican, an upscale Southern restaurant in Oakland, which I’ve been to a number of times (including their fun Kentucky Derby party). It was a close call that night (and in my book) as Dupuis won with highest votes in 3 out of 5 courses.
Here are a few dish highlights via photos of a decadent feast…
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