Carla Hall Biography | Who Is Carla Hall? | Chef Carla Hall
Carla Hall is an American chef, television personality and former model. She is best known as a former co-host of ABC’s Emmy award winning, popular lifestyle series “The Chew.”
Hall competetd in the fifth and eighth seasons of Bravo’s cooking competition “Top Chef”. Through Top Chef and Top Chef: All Stars, she shared her philosophy to always cook with love and won over audiences.
Hall attended Hillsboro High School and later joined Howard University’s Business School fromwhere he earned a degree in accounting in 1986. She worked at Price Waterhouse in Tampa, Florida and also became a Certified Public Accountant. She hated her job and left after two years.
Carla Hall Age | How Old Is Carla Hall?
Hall was born on May 12, 1964 in Nashville, Tennessee. She is 54 years old as of 2019.
Carla Hall Family | Carla Hall Parents | Audrey Hall Carla Hall
Carla was born to Audrey Hall. She was also raised in Nashville, Tennessee.
Matthew Lyons Carla Hall | Carla Hall Husband
Is Carla Hall Married? Hall met Washington, DC attorney Matthew Lyons online on a matchmaking website. The couple first met in person when they went on their first date, after chatting on the site. Although Hall admits she was not previously dating, it didn’t take much for her friends to persuade Hall to sign up for the matchmaking website.
The couple got married in 2006 and lives in Washington, D.C. Hall has a stepson Noah.
Carla Hall Chef
Hall is a trained chef who has worked in several professional restaurant kitchens in and around the Washington, D.C. area.
Carla Hall Top Chef
Hall was selected to be a contestant on the fifth season of Top Chef in 2008. After the tenth episode, Hall wowed the judges with her crawfish gumbo, going on to win Super Bowl XLIII tickets for this victory. Hall impressed Jacques Pépin, who said he could “die happy” after eating her fresh peas, and Emeril Lagasse, who said he loved her gumbo.
In the show’s final challenge in New Orleans, Hall and Stefan Ritcher ended as runners-up to champion Hosea Rosenberg. She gained popularity for her personality, although she did not win Fan Favorite in her season. Hall became known for her call-and-response catch phrase “Hootie Hoo!”. This was a tradition she and her husband had whenever trying to locate one another in public. She also became known to her audience on Top Chef for her philosophy of “cooking with love”. She defined it as putting one’s own care and warmth into food.
Hall was also part of the cast of Top Chef: All-Stars, the eighth season of the show. It consisted of participants from past seasons. Carla performed well in this season, which included demonstrating her chicken pot pie recipe on Late Night with Jimmy Fallon. she however finished fifth overall in the competition, but was awarded “Fan Favorite” for the season by viewers of the show
Carla Hall The Chew
Carla hosted the American cooking-themed talk show The Chew alongside Michael Symon, and Clinton Kelly (the show’s moderator). It was a one-hour show on ABC centered on food from all angles. The Chew replaced All My Children.
Carla Hall Model
Carla spent several years working as a model on the runways of Paris, Milan and London. At this time, she decided tom pursue a culinary career.
Carla Hall Restaurant | Carla Hall Restaurant Dc
She launched a Kickstarter campaign where she raised $264,703 that exceeded her $250,000 goal from 1550 backers for the opening of her restaurant in 2014. Carla Hall’s Southern Kitchen opened on June 17, 2016, in Brooklyn, New York. The restaurant later closed in August 2017.
Carla Hall Cookbook
Carla’s Comfort Food: Favorite Dishes from Around the World
Cooking with Love: Comfort Food That Hugs You
Carla Hall’s Soul Food: Everyday and Celebration
Carla Hall Biscuits | Carla Hall Biscuit Recipe
8 tbsp. (4 ounces) unsalted butter, frozen, plus more; for the pan
2 1/2 c. all-purpose flour, plus more for shaping the dough
1 tbsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 tbsp. trans-fat-free vegetable shortening
1 1/2 c. cold buttermilk
Butter a half-sheet pan.
To make the dough with a food processor: Combine the flour, baking powder, sugar, salt, and baking soda in a food processor fitted with the blade attachment. Pulse a few times, until well mixed. Add the shortening and pulse until fine crumbs form. Switch to the grating disk attachment. With the machine running, push the frozen butter through the feed tube.
Transfer the mixture to a large bowl and toss to make sure all the butter shreds are coated with the floury crumbs. Add the buttermilk and fold in using a rubber spatula, running the flat of it through the center of the mixture and then around the edge while you rotate the bowl. Keep at it, being as gentle as possible, until the dry ingredients are evenly moistened.
To make the dough by hand: Mix the flour, baking powder, sugar, salt and baking soda in a large bowl with an open hand, using your fingers as a whisk. Add the shortening and use your fingertips to pinch it completely into the flour until the mixture resembles coarse crumbs.
Using a box grater, grate the frozen butter on the large holes into the flour. Toss until all the pieces are coated. Add the buttermilk to the flour mixture. Using your hand as a spatula, gently mix until there are no dry bits of flour left. The dough will be sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
Turn the dough onto the prepared surface and gently pat into a 1/2-inch-thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough 90 degrees each time. Pat the dough to 3/4-inch thickness. It should no longer be sticky.
Flour a 2-inch-round biscuit cutter and press it straight down into the dough. Transfer the round to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing them 1 inch apart on the pan. Stack the scraps, pat to 3/4-inch thickness, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
Preheat the oven to 450°F.
Bake until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.
Make ahead: You can let the biscuits cool completely then freeze them for up to 2 months. To serve, thaw them and then bake in a 350°F oven until toasted and warm.
Carla Hall Recipes | The Chew Recipes Carla Hall
FETTUCCINE TOSSED WITH MARINATED FRESH TOMATOES & TOMATO WATER VINAIGRETTE
2 large tomatoes, diced
2 cloves garlic, grated on microplane
1 shallot, finely diced
1 teaspoon kosher salt
½ teaspoon chile flakes
3-4 leaves fresh basil, torn
8 ounces fettuccine, spaghetti or pasta of your choice (cooked according to the package instructions)
2 tablespoons unsalted butter, room temperature
Garnish: parmesan cheese and fresh basil
Tomato Water Vinaigrette
¼ cup liquid from diced tomatoes
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Salt, if necessary
Freshly ground black pepper
In a large bowl, toss together the tomatoes, grated garlic, shallot, salt, chile flakes and basil. Pour the tomatoes into a colander or sieve and set over a large bowl to drain. Allow to drain at least 30 minutes and up to 1 hour.
Pour the drained liquid into a pint size jar. Add all of the ingredients for the vinaigrette. Shake, adjust seasoning, if necessary, and set aside.
Cook the pasta according to the package instructions in salted water. Put the drained tomato mixture and butter into a large bowl. Drain the pasta and pour the hot pasta into the bowl over the tomatoes. Toss to mix. Serve immediately and garnish with parmesan cheese and fresh basil.
Serve with a salad on the side tossed with the tomato water vinaigrette, or save for later.
Banana Caramel Tuiles
1/2 cup unsalted butter
1/2 cup white chocolate chips
1/2 cup sugar
1 teaspoon vanilla extract
2 large egg whites
1/3 cup all-purpose flour
1/3 cup freeze dried bananas (you want a yield of 1/4 cup total when ground)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
Flaky sea salt (for garnish)
Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
Make the freeze-dried banana powder by putting the bananas into a spice or coffee grinder (a food processor will work as well) and processing until finely ground. If necessary, grind more of the freeze-dried bananas to make sure that you have 1/4 cup of the powder.
Place one inch of water in a small saucepan and place over medium heat until simmering. Add the butter, white chocolate, sugar, and vanilla to a heatproof bowl, then place on top of the simmering water and melt, stirring until smooth. Remove and let cool to room temperature, about 5 minutes, then mix in egg whites until smooth.
In a medium bowl, add the flour, baking soda, freeze-dried banana powder powder, spices, and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until well-blended. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Sprinkle lightly with sea salt.
Place in the oven and bake for 15 minutes until the batter is golden brown and bubbling. Remove from the oven and allow to cool completely, then tear into smaller pieces, about two or three inches in size. You can enjoy the tuiles right away, but they will develop a more crispy-chewy texture if refrigerated in a single layer for a couple of hours.
Can be stored, in the refrigerator for best texture, for one to two weeks.
Variation: Try substituting other freeze-dried fruit like raspberries, pineapple, or blueberries and let me know how it turns out!
For more of Hall’s recipes, visit her website here.
Carla Hall Net Worth
Hall has an estimated net worth of $2.5 million.
Carla Hall Height | How Tall Is Carla Hall?
The American top chef stands at a height of 5 feet 11 inches.
Is Carla Hall Related To Diana Ross?
There is no any available information revealing any relation between Hall and Diana Ross.