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2 0 1 1 | E X P R E S S | 31

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Food Network firebrand Guy Fieri is big,
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brash and often downright bombastic.

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His latest cookbook, “Guy Fieri Food”

($30, William Morrow), deserves the
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face photos of cuts of meat, and reci-
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pes for all-American and ethnic fare
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such as “No Can Beato Taquitos” and
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D.C.’s Carla Hall will a bit of a jumble, but lots of fun.
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compete in “Top Chef: BEST FOR: Fans of Fieri’s more-is-
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KRIS CORONADO The Tour” this week-
end at Eastern Market.
more, aggressively flavored food and
She’s also selling a line attitude.
Will it be hard to judge these two? bella, etc. Are you all in touch? of tiny cookies. WE WANNA MAKE: “Black-Eyed
Spike is a fellow D.C. chef, and Ari- I saw Spike at the White House Basmati Salad,” “Watermelon Pork
ane is an alum from your first “Top Easter Egg Roll. There are these Tacos.” JENNIFER BARGER (EXPRESS)
Chef” season in New York . different events in the city. And I
Yes. I hate judging. The thing is, I saw Bryan Voltaggio. We actual-
like Spike’s food and Ariane’s food ly see each other fairly regularly, ple can pick up if they don’t have
because it’s approachable. which is really good. time. It’ll be very casual. Order at
the counter and it will be taken to
Your company, Alchemy Caterers, your table. Maybe I’ll have a pot-
recently became Alchemy by Carla Ç?
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pie shack!
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When I went back for “All Stars,” I \eeZ$
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You have a strong belief in yoga
made it part of my business plan.
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and meditation. How does that
PHOTO CREDIT

come into play with your food?

I thought, “Let it work for me.” I
couldn’t fathom people calling me
for catering, because of all of the
traveling. It was hard for the com-
pany to grow. So, I’m focusing on
the product before I have a cafe.
You sell tiny cookies on your web-
site. Why’d you go that route?
One of my pet peeves is when you
go to the buffet and people break
off a piece or a portion and leave
the other half on the tray. Nobody
wants it. It wastes food. So I said,
“I’m going to make things so small
that you can’t break them off.”
On “Top Chef All-Stars,” you had a big
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When I’m cooking, I tell people to
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put love in your food. All I’m say-
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ing is just to be present while you’re
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making it. If you’re making a tur-
key burger, don’t be making a list
for some paperwork. Be there for
You’re a co-host on ABC’s upcom- that little bit of time.
ing foodie daytime show, “The
Chew,” debuting in the fall. Should When you’re not cooking, judging,
D.C. worry about losing you? working on a show or doing yoga,
I’m not going anywhere. That’s what else are you up to?
going to be taped in New York. I’ll One of my guilty pleasures is to
only go up for taping. watch a movie early in the morn-
ing. I love Rollerblading.
When you do open a cafe here,
what would be on the menu? Maybe we’ll see you on the Mount
I want it to be approachable. I want Vernon or W&OD trails?
BRAVO

D.C. group with you — Spike, Mike Isa- comfort. I want food that peo- Yup, you will see me!