Carla Hall

Cooking with Love

America fell in love with Carla’s heart-felt approach as she cooked her way into the finals on season five of the award-winning Bravo show, Top Chef. Today, Carla continues to cook from the heart, and balances her Southern traditions, classic French training, and holistic approach to food as an entertaining expert, and owner and Executive Chef of Alchemy Caterers in Washington, DC.

Carla’s commitment to wellness and balance connects her passion for natural, organic and locally-sourced ingredients with her belief in yoga and meditation. For Carla, the preparation of dishes is a mindfulness practice, as well as an opportunity to transform and inspire the way people approach food. Carla’s cuisine is based on a philosophy of authentic connections and her warmth can be felt in all aspects of her work. From the preparation and serving of her dishes to her interactions with guests at events every relationship is given tribute and meaning.

A native of Nashville, TN, Carla graduated from Howard University with a degree in Accounting. However, her passions were elsewhere. Carla’s striking good looks led her to the catwalks in Paris, Milan and London, where she discovered her true love: food. After graduating L’Academie de Cuisine, Carla worked as the Sous Chef at the Henley Park Hotel, and Executive Chef at both The State Plaza Hotel and The Washington Club.

Carla found love later in life and got married at the age of 42. With the marriage she became a mother to her stepson, Noah, who is now 14. Her husband Matthew is an attorney with the FDA, avid photographer and master of their home kitchen.

Carla’s charm and experience make her a natural teacher. Coining the phrase, “Cooking with Love”, Carla has passed on her genuine love and joy for being in the kitchen by teaching at CulinAerie and L’Academie de Cuisine, as well as extending her personal philosophies in team building classes at different venues in the DC metropolitan area.

Carla is a believer that “If you’re not in a good mood, the only thing you should make is a reservation.”

Creamy Grits in Winter Squash Broth with Pumpkin Seeds

(Makes 6-8 servings)

Squash Broth:

3 lbs. assorted winter squash

1 leek, roughly chopped

2 yellow onions, chopped

3 carrots, peeled and roughly chopped

2 stalks celery, roughly chopped

2 Serrano peppers, roughly chopped

4 garlic cloves, smashed

1 tablespoon black peppercorns

1 tablespoon dried thyme

1 tablespoon whole coriander

2 bay leaves

1 teaspoon cumin

1 teaspoon ground coriander

Salt and pepper, to taste

Creamy Grits:

2 cups stone-ground grits

3 cups whole milk

3 cups vegetable broth

Salt, to taste

3 tablespoons butter

1 butternut squash, diced finely

1/2 cup Parmesan cheese, finely shredded

1. Prepare the broth: If using carnival or acorn squash cut in quarters, then scoop out the seeds. Put everything in the pot. (If using butternut squash -- peel, halve, then scoop out seeds. Cut the butternut squash into smaller pieces.) Place all the ingredients (including seeds) into a large stock pot and fill with cold water at least 3" over the vegetables. Bring to a rolling boil; then reduce the heat to low. Simmer the stock for at least 1 1/2 hours. Strain. Reserve squash flesh. Combine stock and squash flesh; add cumin and ground coriander. Purée until smooth. Adjust seasoning.

2. Prepare the grits: In a five-quart pot, combine milk and stock. Generously season the mixture with salt. Pour grits into the cold liquid and bring the mixture to a boil, stirring constantly. Immediately reduce heat to a simmer and continue to stir until grits are soft and creamy, at least 20 minutes. If necessary, add more stock to continue cooking grits.

3. While the grits are simmering, saute the butternut squash in olive oil with fresh thyme. Cook in small batches until all the squash has been cooked. Set aside.

4. Stir sautéed squash and Parmesan cheese into grits. Serve broth in bowls with a spoonful of creamy grits. Top with toasted pumpkin seeds.

Recipe by Carla Hall