Celebrity chef Carla Hall cookbook dinner Tuesday, April 8 nearly sold out
March 6, 2014 | By Donna Leinwand Leger | DLeinwand@USAToday.com
Just a few tickets remain to dine with Carla Hall, co-host of ABC's "The Chew" and a former competitor on BRAVO’s “Top Chef”, at a wine and cookbook dinner Tuesday, April 8 at the Fourth Estate restaurant.
The multi-course meal will feature dishes created from recipes in Hall's soon-to-be-published cookbook, "Carla's Comfort Foods: Favorite Dishes from Around the World" paired with wines. The dinner begins at 6:30 p.m. Ticket price includes a copy of the cookbook.
To reserve tickets for this event, please click here:
A full menu is listed below.
Hall is the owner of Carla Hall Petite Cookies, an artisan cookie company that specializes in creating sweet and savory “petite bites of love.” She also won the hearts of the nation's foodies as a competitor on Bravo's "Top Chef," winning "Fan Favorite" on "Top Chef All-Stars."
Hall, a native of Nashville, Tenn., received a degree in accounting from Howard University. Traveling through Europe awakened her passion for food, and inspired a new career path. Carla attended L’Academie de Cuisine in Maryland where she completed her culinary training. She has worked as a chef in top Washington, D.C. restaurants.
Her approach to cooking blends together her classic French training and Southern upbringing for a twist on traditional favorites.
Black Bean Empanadas with Black Bean Picadillo
Mini Merguez Lamb Burgers with Feta Cheese
Lemongrass-Ginger Fried Chicken
Served with Tempranillo, Manuel Campos 2012 and Verdejo, Anares, Terra Nova 2012
Souse: Chicken Soup with Lime served with Sauvignon Blanc, La Croix-Barton, Bordeaux 2012
Dijon Tarragon Salmon and Last Supper Buttered Tarragon Peas with Rose, Rimauresq Cru Classe, Cote de Provence 2012
Selection Locally made Sorbet
Grilled Soy –Marinated Short Ribs and Chitrana Peanut Coconut Rice with Syrah, Angel Falls, Stolpman Vineyard, Santa Ynez, Ballard, CA , 2010
Salted Peanut Chocolate Pudding Tarts with Clarendelle by Haut Brion, Amberwine, Monbazillac, Non-Vintage