DMV/D.C.'s own Carla Hall To Compete In "Top Chef:The Tour" Action This Weekend

8/6/2019 DMV/D.C.'s own Carla Hall To Compete In "Top Chef:The Tour" Action This Weekend

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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

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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

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