8/6/2019 DMV/D.C.'s own Carla Hall To Compete In "Top Chef:The Tour" Action This Weekend
http://slidepdf.com/reader/full/dmvdcs-own-carla-hall-to-compete-in-top-chefthe-tour-action-this 1/1
W E D N E S D A Y | 0 5 . 2 5 . 2 0 1 1 | E X P R E
ll it be hard to judge these two?
ike is a fellow D.C. chef, and Ari-
e is an alum from your first “Top
ef” season in New York .
s. I hate judging. The thing is, Ike Spike’s food and Ariane’s food
cause it’s approachable.
ur company, Alchemy Caterers,
cently became Alchemy by Carla
all. What brought that about?
hen I went back for “All Stars,” I
ade it part of my business plan.
hought, “Let it work for me.” I
uldn’t fathom people calling me
r catering, because of all of the
aveling. It was hard for the com-
ny to grow. So, I’m focusing on
e product before I have a cafe.
u sell tiny cookies on your web-e. Why’d you go that route?
ne of my pet peeves is when you
to the buffet and people break
f a piece or a portion and leave
e other half on the tray. Nobody
ants it. It wastes food. So I said,
m going to make things so small
at you can’t break them off.”
“Top Chef All-Stars,” you had a big
C. group with you — Spike, Mike Isa-
bella, etc. Are you all in touch?
I saw Spike at the W hite House
Easter Egg Roll. There are these
different events in the city. And I
saw Bryan Voltaggio. We actual-ly see each other fairly regularly,
which is really good.
You’re a co-host on ABC’s upcom-ing foodie daytime show, “The
Chew,” debuting in the fall. Should
D.C. worry about losing you?
I’m not going anywhere. That ’s
going to be taped in New York. I’ll
only go up for taping.
When you do open a cafe here,
what would be on the menu?
I want it to be approachable. I want
comfort. I want food that peo-
ple can pick up if they don
time. It’ll be very casual. O
the counter and it will be t
your table. Maybe I’ll have
pie shack!
You have a strong belief in y
and meditation. How does t
come into play with your foo
When I’m cooking, I tell pe
put love in your food. All I
ing is just to be present whil
making it. If you’re makin
key burger, don’t be makin
for some paperwork. Be th
that little bit of time.
When you’re not cooking, ju
working on a show or doing
what else are you up to?
One of my guilty pleasure
watch a movie early in the
ing. I love Rollerblading.
Maybe we’ll see you on the M
Vernon or W&OD trails?
Yup, you will see me!
KRIS CORONADO
P H O T O C
R E D I T
D.C.’s Carla Hall will
compete in “Top Chef:
The Tour” this week-
end at Eastern Market.
She’s also selling a line
of tiny cookies.
This Bold ThinFood Network firebrand Guy Fi
brash and often downright bom
His latest cookbook, “Guy Fieri
($30, William Morrow), deserve
same adjectives, what with its s
from-a-tattoo-parlor fonts, in-y
face photos of cuts of meat, an
pes for all-American and ethnic
such as “No Can Beato Taquito
“Beer Can Chicken.” Like Fieri’s
a bit of a jumble, but lots of fun.
BEST FOR: Fans of Fieri’s mo
more, aggressively flavored fo
attitude.
WE WANNA MAKE: “Black-E
Basmati Salad,” “Watermelon
Tacos.” JENNIFER BARGER (EXPR
B R A V O