Though she's one of five hosts of ABC's food talk show, The Chew, Carla Hall has no trouble standing out from the crowd. You can tell her apart from her cohosts, such as restaurateur Mario Batali and wellness enthusiast Daphne Oz, in numerous ways: her funky glasses, her penchant for calling out "hootie hoo," or, perhaps most unique of all, her love of homestyle comfort-food cooking.?
Born in Nashville, Hall specializes in Southern staples, made with French techniques she perfected at Maryland's L'Academie de Cuisine. Her creations earned her a slot on two seasons of Bravo's Top Chef, where she earned raves from the judges for her gumbo. The secret behind the stellar dish? Cooking with love. Hall believes the chef's feelings shine through in the food, which is why angry people can only make hot sauce. Hall still cooks with love today, too, whipping up bite-size sweet and savory cookies and creating original recipes for her cookbooks. She recently announced the development of her very first restaurant?Carla Hall?s Southern Kitchen?slated to open in New York City next year. A fast-casual love letter to Nashville, the restaurant will feature iconic Nashville hot chicken and southern sides, which are anchored by Hall?s family recipes and perfected with her personal touches.
When she's not running a distressed-animal rescue operation, you'll find Karliin Brooks serving pressed juice and raw, vegan food from the counter of a juice bar or the window of a biodiesel-fueled food truck. The lifetime vegan founded The Squeeze as another search-and-rescue mission of sorts: to save New Yorkers from their own poor dietary habits and the environmental impurities that constantly bombard them. Brooks uses a Norwalk hydraulic juice press to convert unpasteurized produce?which is organic, non-GMO, never frozen, and local wherever possible?into sippable, superfood mixes that aid detoxification and weight-loss efforts. The Norwalk hydraulic juice press preserves live enzymes, minerals, and nutrients to help the body reset and kill cravings.
In addition to tasty, healthful juices, Brooks prepares a full menu of raw and organic breakfast foods, desserts, and savory dishes, including coconut truffles and "moc n' cheese" made with gluten-free pasta. She also promotes individual and planetary wellness via group or private food-prep classes, teaching people how to make "cheese" out of cashews.
Cafe De Broadway updates traditional European sensibilities, presenting diners with contemporary American renditions of caf? and bistro staples. Free-range eggs and turkey bacon on the breakfast and brunch menus exemplify this progressive approach, although the chefs also refine the classics by creating dishes such as lemon-ricotta pancakes with blueberry sauce and honey-chipotle fried chicken with belgian waffles. This willingness to experiment is also apparent on the dinner menu, which includes jumbo lump crab cakes with r?moulade and kale slaw alongside boldly flavored sides, such as steamed carrots with an aromatic garlic-ginger butter. Additionally, Cafe De Broadway indulges patrons with a selection of espresso drinks that leave people feeling as energized as a turbine inside a wind tunnel.
There are no cornucopias behind the counter at Natural Treats NYC. But that doesn't stop staff from blending together a feast of fruits and vegetables into their fresh juices and smoothies. They combine this fresh produce with a range of healthy add-ins, from stomach-friendly yogurt to memory-improving gingko to three styles of protein powder, all designed to enhance health and bodily function. For an extra boost, they also infuse their line of hot drinks with vitamin B12 and antioxidants to create their line of healing drinks that soothe the throat. For those who prefer dishes over drinks, they also serve up berry bowls made from fruit blended with yogurt and topped with granola, nuts, and coconut flakes.
At D'Vida Health Bar's two locations, customers approach an enticing spread of delicious, health-conscious foods with low glycemic index and high nutritional value. Frozen yogurt and cookies, coffee and juices, and a selection of build-your-own shakes eagerly await hungry patrons. The Smooccino combines espresso with a smoothie that can be served hot or cold and provides an excellent, non-GMO source of fiber and protein. The probiotic-rich fro-yo boasts a low glycemic index, and shake designers can choose to dose their sips with supplements like ginseng and spirulina. Cookies and juices are designed to be as nutrient-rich as they are sweet tooth-satisfying. Samples are available daily.
Cannoli: crisp, cookie-like tubes stuffed with generous heaps of sheep ricotta cream. Cassata: ricotta-filled, liqueur-laced sponge cake embraced by a blanket of marzipan. Both desserts originated in Sicily?and so does chef Giacomo d'Alessandro. His pursuit of the perfect cannoli began when he couldn't find a cannoli in New York that measured up to the ones he knew from home. So he decided to make his own and now ships pastry ingredients in to his bakery from the Sicilian village of Agrigento. Thanks to his skills and those ingredients, his cafe diners now get to experience authentic flavors and textures from Sicily on the streets of New York City.