June 5, 2025 • 17 mins
In this heartwarming and flavorful episode of That’s Rad with Hannah Tyler, Hannah sits down with beloved celebrity chef Carla Hall to talk all things sweet, soulful, and a little bit magical. Carla shares the inspiration behind her brand-new line of pies, Sweet Heritage Butter Tarts, now available at The Fresh Market. With 10% of proceeds going directly to the Alzheimer’s Association, these pies aren’t just delicious—they’re making a difference.
Carla opens up about the powerful influence of her grandmother in both her life and her cooking. In a touching moment, Hannah helps Carla realize how her grandmother’s spirit and legacy are woven into every bite of these tarts.
The conversation also takes a fun detour through Carla and Hannah’s shared love of London, their favorite foods, and yes—Harry Potter.
This episode is full of heart, laughs, and pie—don’t miss it.
Carla opens up about the powerful influence of her grandmother in both her life and her cooking. In a touching moment, Hannah helps Carla realize how her grandmother’s spirit and legacy are woven into every bite of these tarts.
The conversation also takes a fun detour through Carla and Hannah’s shared love of London, their favorite foods, and yes—Harry Potter.
This episode is full of heart, laughs, and pie—don’t miss it.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to another episode of That's rad with Hannah Tyler,
hosted by me Hannah Tyler, a podcast where we look
at the people, places, and things that are making this
world rad and today so excited to welcome on Celebrity
Chef Carla Hall. You may know her from her two
seasons of Top Chef, including the first All Star season.
Speaker 2 (00:17):
Her work on The Chew.
Speaker 1 (00:18):
Every time you turn on the Food Network, she's there,
and most recently, she's a judge on the Wizards of Baking. Now,
Carla has a new line of pies out at the
fresh Market where for the month of June, ten percent
of the proceeds are going to the Elsheimer's Association. So
let's get all into it right now. Please welcome Carla Hall.
Speaker 3 (00:35):
Hi, good morning, This is Carla Hall. How are you?
Speaker 4 (00:38):
Who? Who Carla?
Speaker 2 (00:40):
How are you this morning?
Speaker 1 (00:42):
I am so good.
Speaker 4 (00:44):
I'm so refreshed.
Speaker 2 (00:45):
Oh that did you have a good weekend?
Speaker 4 (00:46):
I did? Where was I Yes, yes, I've been in
so many cities. I was in out New Orleans.
Speaker 1 (00:52):
New Orleans just you know, one of the coolest cities
in the US. But you travel so much, I'm sure
it's kind of just a haze and you see airports
and that's it, right.
Speaker 4 (01:00):
But I didn't do New Orleans. I did the Dairy
Delli and Baking show. Oh you know what I mean.
So I was in the airport into like a food show.
So I was like, where was that show?
Speaker 1 (01:11):
Before we get too much into it. Thank you so
much for taking time out of your day to talk
to me today. I'm gonna fangirl out a little bit.
I'm not ashamed to admit it. I just I love you.
Loves a strong word, but I really like you your
vibe and you're just rad.
Speaker 2 (01:24):
So Carla Hall.
Speaker 1 (01:25):
You might know her from Top Chef on not one,
but two seasons, because girlfriend, you like yourself some punishment there, right,
come on? Yes? Also you know her from her fabulousness
hosting on the Food Network, a celebrity chef, and now
she has her own line of goodies in the grocery store.
Please welcome Carla Hall.
Speaker 4 (01:44):
It is so great to chat with you.
Speaker 1 (01:46):
I am just sunny and shining on a Monday, and
that's what you do. You bring light and sunshine to
so many homes across the country through your work, and
now you're bringing some great light to a cause that
really needs at the Alzheimer's Association. So before how do
we get into that, Let's talk about these sweet heritage
butter tarts you have right now at fresh Market.
Speaker 3 (02:05):
Yeah, so they launched i want to say October or
November of last year. We did work it on them
for quite some time just to make sure that we
got them right. They are rustic tarts, butter crust right now,
there's strawberry rubarb, there's peach and orchard fruit and.
Speaker 4 (02:25):
Apple and oh and cherry, and so they are fresh fruit.
Speaker 3 (02:30):
The tarts are baked at the stores where they're sold,
so they're really fresh and you're getting a bakery quality
pie in the grocery store. So we just had a
tasting in Greensboro last week and it was so much
fun and so much fun watching.
Speaker 4 (02:45):
People eat my pies because you know, as a chef,
you're like, do you like it? Do you like it?
Tell me you like it? Please tell me you like it?
Speaker 2 (02:52):
Is it good? And if you don't like this flavor,
tried this one now?
Speaker 4 (02:56):
I don't want to want to try them all. Just
where do you want to start? Do you want pucker?
Speaker 3 (03:01):
Now?
Speaker 1 (03:01):
You walked through the grocery store these days and there's
so many celebrity chef and chef brands, and a lot
of times they're in the frozen section or their jarred sauces.
Speaker 2 (03:11):
What made you want to go the fresh route?
Speaker 3 (03:14):
Well, I really wanted I've been working with Lymon Ranch,
who makes our pies.
Speaker 4 (03:18):
We started this relationship five years ago.
Speaker 3 (03:21):
So I really wanted something that one was baked in
the stores. I wanted a partner that I trusted, and
the fresh Market is incredible. And also I wanted them
to have an experience with this time.
Speaker 4 (03:36):
And I think about my grandmother.
Speaker 3 (03:37):
My grandmother loved almond, and so I really I try
to put almond in most of the base items, well
not all of them, because I realized people have not allergies,
but it reminds me of my grandmother. So I really
wanted them to have that sort of my granny. Ain't
the experience with these targets?
Speaker 4 (03:56):
Remember that?
Speaker 3 (03:57):
Remember when ain't they able to put the tart in
the window? Are you old enough to know that? So?
Speaker 4 (04:02):
Yes, I can Mayberry?
Speaker 2 (04:04):
Yes?
Speaker 1 (04:05):
And so right outside of Greensboro is mount Airy is
Mayberry like it's the whole town right there.
Speaker 2 (04:11):
I didn't know that, Yes, it's super.
Speaker 1 (04:13):
I mean, you can go get arrested, like the cop
car drives around.
Speaker 4 (04:17):
You can tell that arrest it.
Speaker 3 (04:18):
Oh my gosh, I have to go down there and
try that experience.
Speaker 1 (04:21):
Yes, you can go get like one of the Ambe's
pies too. It's pretty cool.
Speaker 3 (04:24):
Yeah, So that's that is, and it's so funny.
Speaker 4 (04:26):
I didn't I didn't have no idea.
Speaker 3 (04:28):
That is the experience that I want people to have
with these tarts. You know, they're fresh, and they're made there,
and they're beautiful, and they're flavor.
Speaker 4 (04:36):
In the brown.
Speaker 3 (04:37):
So the press is slaky and tinder and buttery, and
it's just a really great experience that I'm hoping people
will sort of fold into their food memories and their
family with their families and with all.
Speaker 1 (04:50):
Do to pie making. It is an arch I don't
possess it. I'm sure a lot of people don't. So
just get the pie from Carla, bring it to the
function you're going to, and I'm sure you'd be okay
if they claim it.
Speaker 4 (04:59):
As their own one hundred percent.
Speaker 3 (05:02):
Take it on that little clear container and put it
on your own little populate.
Speaker 1 (05:06):
Yes, right, So can we talk about the flavors and
how did you come down to the strawberry rubarb in
the apple? And I imagined there's some classic ones there,
but then like, let's give it a little bit of
a twist.
Speaker 3 (05:16):
Well, the strawberry ruble right now is because it's spring
and it's such a classic pairing.
Speaker 4 (05:21):
Right now, you're having your.
Speaker 3 (05:22):
Rubarbs and strawberries, right So that's the classic. We started
out with cherry. That is one of my favorites. I
love tart cherry because I love a good pucker apple
and when with the crumble on top, with the almond crumble.
So we had that one, and then we did orchard fruit,
which is a little bit of apple and berries. And
(05:43):
so when I think about my grandmother and I don't
even know like clicking seasonally, I didn't know what that was.
Speaker 4 (05:50):
You know.
Speaker 3 (05:50):
She was just dough and get whatever fruit there was
and we'd have a pie. So it sort of hearkens
back to my grandmother. And also the flavors that I love.
Everybody's getting tar chair, you're not getting sweet cherry. I
don't prefer that. I prefer tart cherry.
Speaker 4 (06:05):
The balance.
Speaker 3 (06:05):
I knew that the balance, but I also wanted flavors
that got me excited so that when I talked about it,
you know, it's literally I'm putting you into the experience
of how I experience these pies.
Speaker 4 (06:19):
So with the apple, it is with all the pies.
Speaker 3 (06:23):
It's just the right amount of goo where the fruit
is floating, and just that little, you know, sticky sauce
that sort of coats the fruit.
Speaker 4 (06:33):
So if you are having it with.
Speaker 3 (06:35):
Ice cream or whipped cream, you know, it sort of
goes into that do for that beautiful moment. And then
with the crumble, I want it additional texture. I'm always
talking about on the baking shows.
Speaker 4 (06:49):
How it's the crest, it is the fruit, it is
the gow, and.
Speaker 3 (06:52):
Then it's that texture and that other popa flavor. So
that's why I wanted that crumble, and it just worked.
Speaker 4 (07:00):
It works.
Speaker 3 (07:00):
And with the orchard fruit, so same thing, a mix
of fruits. But now that we did those flavors, we
started with those flavors right now. In terms of peach,
and this is not a peach cobbler. And I've mentioned
that because I sometimes a black woman who grew up
in the South, peach cobble is very different than this
peach pie. This peach pie is it's a butter peach.
It's very simple. It is about the peaches, and it
(07:25):
is so clean and so delicious. You feel like you're
eating like a peach compote in the pie.
Speaker 2 (07:31):
And it's peach season. And I have to laugh. I
made my first peach cobbler last night, so this.
Speaker 3 (07:36):
Is you get it your own day.
Speaker 1 (07:38):
Yes, it turned out flawless. Now my boyfriend likes it
with like the cakey not the crumble on top. And
I was pretty.
Speaker 3 (07:45):
Proud of my see, okay, and you know that it's
so important to mention because you have to tingle somebody.
You know, you have the cake, the crumble or the
pie crust, right, and.
Speaker 4 (07:54):
So I like it.
Speaker 3 (07:56):
And it also you know when somebody loves something that
you've done and it just makes you feel so prim
So what is your describe your proud face?
Speaker 1 (08:05):
Okay, So I whenever I make something new, I put
it on a plate and I'm more excited just to
see his reaction because I'm like, if you react to it,
it means it's good. And mine is like it's a
little smirk when he first takes a bite out of it,
or anybody takes a bite out of it.
Speaker 2 (08:19):
And then when you can tell they like it.
Speaker 1 (08:20):
I try to like hold back the smile, but then
all of a sudden, I look like a cat from
Alice in Wonderland, and I'm.
Speaker 2 (08:26):
Like, yes, it's delicious.
Speaker 1 (08:27):
And then you kind of like get the double chin
back because you're putting your face back.
Speaker 2 (08:31):
I'm doing it right now.
Speaker 1 (08:32):
It is.
Speaker 4 (08:34):
It's perfection, see it. I can see you.
Speaker 2 (08:37):
It's so good.
Speaker 3 (08:39):
Now.
Speaker 1 (08:39):
I do want to go back to these pies because
ten percent of the pie purchase is going to the
Alzheimer's Association. And what made you want to connect with
the Alzheimer's Association.
Speaker 3 (08:48):
So the store was going to do they were going
to pair it and they were going to work with
the Alzheimer's Association.
Speaker 4 (08:56):
Oh wait what?
Speaker 3 (08:57):
And so we doubled down, which and send advised us
to actually go to Greensborough to really talk about this.
My grandmother had Alzheimer's, my mother has dementia. I have
done so many things with the Alzheimer's Association throughout, like
in the last decade. So it literally was a happy
(09:18):
accident that I told them, I'm like, wait, the Alzheimer's Association.
Speaker 4 (09:21):
Of course, I'm going to work with this.
Speaker 3 (09:22):
And because it's an organization that I work with.
Speaker 4 (09:25):
I'm the regular and post for them, and especially during June,
which is.
Speaker 3 (09:29):
Alzheimer's and Brain Health Awareness months, and I just want
people to be aware and all of the research that
they are doing, you know, to help people with Alzheimer's
and to be preventative. So it was it was I
was so proud to wear that purple shirt, you know,
because we have done so many things throughout the years.
(09:49):
I'm in my studio right now, I'm looking at this
event in Chicago years ago and it was for the
Alzheimer's Association, and Common was singing and a month stage
with him, I'm like talking about the chesster cat. Yeah.
Speaker 4 (10:02):
Here I am like, he has his arm around me,
and I'm like, yes, yes, but that was for Alzheimer's Association.
Speaker 2 (10:09):
In the fact, I don't know if you be.
Speaker 1 (10:11):
I call it the power of the universe, right like
when things work out and here are these pies that
no is the grandma with Alzheimer's is the one who
you kind of used that inspiration with the eyes.
Speaker 3 (10:21):
Oh I didn't even Oh my god, I have shoes
Carl h the power Panda, Oh my god. You know,
I was talking about them, but I didn't even really
think about it, and I.
Speaker 4 (10:35):
Was talking about my grandmother throughout.
Speaker 3 (10:37):
What about the pies, but the fact that this was
the organization and we came together, Oh.
Speaker 2 (10:42):
My gosh, it was meant to be.
Speaker 3 (10:44):
Yah.
Speaker 2 (10:45):
What what was your grandma's name?
Speaker 4 (10:47):
I was gonna say Granny, Freddie.
Speaker 1 (10:49):
Mae, Freddy may Well, Freddie mean Freddie Mae had her
hands in this for sure.
Speaker 2 (10:55):
Yes, yes, yes, so go get a pie for.
Speaker 1 (10:59):
Your family, get one for your grandma and for Freddy
may there.
Speaker 2 (11:02):
Yes, yes, Carla, I could sit here and talk to
you forever.
Speaker 3 (11:07):
I do.
Speaker 1 (11:07):
Just want to touch real quick on what are you
up to right now? I know, I swear every time
I turn on the Food Network you are there. You're
doing something well.
Speaker 3 (11:15):
My whustle muscle is strong. So Halloween Bacon Championship is
in the can. I've already filmed it. I leave in
two days to go to London to film Harry Potter
was It's a Bacont Bacon. Oh my god, a Bacon
season two, which I am so incredibly excited about.
Speaker 1 (11:35):
I saw the first season, walk me through being approached
to be a part of that, and Harry Potter is so,
I mean, people love it and then to literally bring
things to life in the fourth Cake has to be
amazing to see.
Speaker 3 (11:49):
It was first of all when they told me, I'm like, oh,
I'm sorry, come again, And it was for the longest
time I couldn't talk about it.
Speaker 4 (11:55):
It was the show that should not be named, that
shall not be named.
Speaker 3 (11:58):
So they had come to me, and this had.
Speaker 4 (12:02):
Started years before.
Speaker 3 (12:04):
I spoke to a production company said we have something
coming up. We think you'd be perfect for it, and
they never told me what it was. You know, fast
forward two years, this is what it was. I'm like,
are you kidding me?
Speaker 4 (12:15):
You know, I said, come on, let me be Professor Trelawney.
Speaker 2 (12:18):
Yes, you know they're doing that. I'm just saying you
can get part of it.
Speaker 4 (12:25):
And don't think.
Speaker 3 (12:27):
Don't think I didn't try. But the only American in
that show is John Let's go the only American. I said,
can I just be in the background as an extra
walking across campus, you know, at platform right, not in
for quarters. So truly I tried. So we're working on that.
The magic is going to be even greater for this season.
(12:49):
There's going to be some surprises going shooting on the
set in Levedon, England. It was amazing in the detail
that you wouldn't be able to ford a set like that,
like we're on the set where they filmed Harry Potter.
Even the cameras. When you look at the show, it
feels like you're in a movie because that's the quality
(13:11):
of the cameras. It was just such an incredible experience.
I was pinching myself.
Speaker 4 (13:16):
I'm like, are you kidding me?
Speaker 3 (13:17):
I get to I'm actually getting paid to have this,
this Alison Wonderland experience. And then when I was in
Dumbledore's office, I may have shed a few tiers because
I was like, I cannot believe I'm here.
Speaker 1 (13:30):
Yeah, Oh, how do you have any foodie spots you
love to go to in London?
Speaker 3 (13:35):
I went to a place called Hide, which is really beautiful.
There is a sandwich spot well, it's.
Speaker 4 (13:42):
On Sandwich Street.
Speaker 3 (13:43):
It is a little, tiny, tiny spot.
Speaker 4 (13:47):
It is.
Speaker 3 (13:49):
Food from assemble Turkish like Turkish cuisine, and it is
so beautiful. Whenever I'm in London, physically go there to
that place. And their eggs are like just every plate
looks like a painting of color and texture, and their
eggs somehow made on a flat top and that have
(14:12):
the eggs that are flat soft, and then they roll
them almost like a cigar, and then they twirl them
and that is ams on your plate. There's a pin
wheel of rolled and tilled eggs. I don't even understand.
It just delicious, And.
Speaker 4 (14:28):
So I make sure that I go there.
Speaker 3 (14:30):
And there is Nicholas is said, who did Crazy Delicious
with me, has a restaurant there and everything is live fire.
So I went there.
Speaker 4 (14:42):
It was amazing.
Speaker 3 (14:44):
And then I want to go to the restaurant, the
Berriani restaurant that was on Chef's table. This time, I'm
going to make sure I go there.
Speaker 1 (14:50):
That's to me, London, what makes it so? I mean,
I just want to go to eat, amongst other things.
But it's like what I'm feeling Turkish food or I
think I'm feeling more like Pan Asian like there's just
literally everything, every cuisine comes together in one city.
Speaker 3 (15:08):
And right now, West African food on a higher.
Speaker 4 (15:12):
Level is the thing.
Speaker 3 (15:13):
Nigerian food, fine dining what so I'm going to be
looking for that as well.
Speaker 1 (15:19):
It's flavors like that that I can't wait. And you're
starting to see them pop up more. I know we
have quite a few Jamaican restaurants here in Greensboro Winston Salem,
but it's those and I know, not completely the same,
but the flavor profiles are similar. So to see these
cuisines that people haven't heard of before or maybe have
just lumped into a general pile of oh what that
it's becoming more accessible to people is fantastic.
Speaker 3 (15:42):
And you know, I think that is I think it's
because people are honoring their cultures and their backgrounds.
Speaker 4 (15:48):
Because before when.
Speaker 3 (15:49):
I after culinary school, even for me, I want us
to do French food because.
Speaker 4 (15:53):
I thought that was the pinnacle.
Speaker 3 (15:54):
I thought that I would be judged based on how
well I could do French food or classic quote unquote
class food, so the European food, and so now people
are leaning into their own culture. And I think when
you see shows like Tournament of Champions and you see
all of these different shafts from all these different parts
of the world and their backgrounds, they're doing their food.
So people are seeing it on television, that is the
(16:15):
first place that you get curious, and then when you
start buying ingredients, and then the grocery stores get into it. Okay,
it looks like that you all are buying chili, Chris,
so we're going to bring that in and then you
can make it at home, you know. And then the
accessibility of shopping online and you bring those things home
and then you see you know, you see them in
the restaurants. And I think that is how our culture grows.
(16:38):
There is like an intersection of like the butterfly effect,
and things move out from there.
Speaker 2 (16:43):
It's so exciting you brought up culture.
Speaker 1 (16:45):
I'm Polish, like one hundred percent Polish. And there's a
restaurant I don't know if you've been there in London.
It's called Mamushka and it is baw It's by the
London I and near like the Leak Street Art tunnels.
Speaker 2 (16:58):
So fantastic but just great like Paroni.
Speaker 1 (17:02):
And I had never had Polish food outside of my family,
my mom, my grandma cooking it. So to see it
in a restaurant, I was like, this is incredible, So
highly recommend.
Speaker 4 (17:11):
Oh, thank you, it's going into the list at it.
Speaker 2 (17:14):
Carla, thank you so much.
Speaker 1 (17:15):
On a personal note, I have to say my dad
and I used to watch you on Top Chef both seasons.
That was the one show we could connect over. So
thank you so much for those memories and for just
inspiring my love of cooking.
Speaker 3 (17:27):
Well, thank you, Hannah, and thank you for making that
connection with my grandmother and the All Timer's Association. I mean,
that's truly special. I really appreciate you.
Speaker 1 (17:35):
Well, Carla, I appreciate you. I hope you have a
great day, and I can't wait to see the second
season of Harry Potter Bakeoff. I can't think of the
name right now.
Speaker 2 (17:44):
I'm sorry.
Speaker 4 (17:44):
Thank you Baking.
Speaker 2 (17:47):
That's okay, Wizards of Baking. It's gonna be great.
Speaker 4 (17:50):
Thank you.
Welcome to another episode of That's rad with Hannah Tyler,
hosted by me Hannah Tyler, a podcast where we look
at the people, places, and things that are making this
world rad and today so excited to welcome on Celebrity
Chef Carla Hall. You may know her from her two
seasons of Top Chef, including the first All Star season.
Speaker 2 (00:17):
Her work on The Chew.
Speaker 1 (00:18):
Every time you turn on the Food Network, she's there,
and most recently, she's a judge on the Wizards of Baking. Now,
Carla has a new line of pies out at the
fresh Market where for the month of June, ten percent
of the proceeds are going to the Elsheimer's Association. So
let's get all into it right now. Please welcome Carla Hall.
Speaker 3 (00:35):
Hi, good morning, This is Carla Hall. How are you?
Speaker 4 (00:38):
Who? Who Carla?
Speaker 2 (00:40):
How are you this morning?
Speaker 1 (00:42):
I am so good.
Speaker 4 (00:44):
I'm so refreshed.
Speaker 2 (00:45):
Oh that did you have a good weekend?
Speaker 4 (00:46):
I did? Where was I Yes, yes, I've been in
so many cities. I was in out New Orleans.
Speaker 1 (00:52):
New Orleans just you know, one of the coolest cities
in the US. But you travel so much, I'm sure
it's kind of just a haze and you see airports
and that's it, right.
Speaker 4 (01:00):
But I didn't do New Orleans. I did the Dairy
Delli and Baking show. Oh you know what I mean.
So I was in the airport into like a food show.
So I was like, where was that show?
Speaker 1 (01:11):
Before we get too much into it. Thank you so
much for taking time out of your day to talk
to me today. I'm gonna fangirl out a little bit.
I'm not ashamed to admit it. I just I love you.
Loves a strong word, but I really like you your
vibe and you're just rad.
Speaker 2 (01:24):
So Carla Hall.
Speaker 1 (01:25):
You might know her from Top Chef on not one,
but two seasons, because girlfriend, you like yourself some punishment there, right,
come on? Yes? Also you know her from her fabulousness
hosting on the Food Network, a celebrity chef, and now
she has her own line of goodies in the grocery store.
Please welcome Carla Hall.
Speaker 4 (01:44):
It is so great to chat with you.
Speaker 1 (01:46):
I am just sunny and shining on a Monday, and
that's what you do. You bring light and sunshine to
so many homes across the country through your work, and
now you're bringing some great light to a cause that
really needs at the Alzheimer's Association. So before how do
we get into that, Let's talk about these sweet heritage
butter tarts you have right now at fresh Market.
Speaker 3 (02:05):
Yeah, so they launched i want to say October or
November of last year. We did work it on them
for quite some time just to make sure that we
got them right. They are rustic tarts, butter crust right now,
there's strawberry rubarb, there's peach and orchard fruit and.
Speaker 4 (02:25):
Apple and oh and cherry, and so they are fresh fruit.
Speaker 3 (02:30):
The tarts are baked at the stores where they're sold,
so they're really fresh and you're getting a bakery quality
pie in the grocery store. So we just had a
tasting in Greensboro last week and it was so much
fun and so much fun watching.
Speaker 4 (02:45):
People eat my pies because you know, as a chef,
you're like, do you like it? Do you like it?
Tell me you like it? Please tell me you like it?
Speaker 2 (02:52):
Is it good? And if you don't like this flavor,
tried this one now?
Speaker 4 (02:56):
I don't want to want to try them all. Just
where do you want to start? Do you want pucker?
Speaker 3 (03:01):
Now?
Speaker 1 (03:01):
You walked through the grocery store these days and there's
so many celebrity chef and chef brands, and a lot
of times they're in the frozen section or their jarred sauces.
Speaker 2 (03:11):
What made you want to go the fresh route?
Speaker 3 (03:14):
Well, I really wanted I've been working with Lymon Ranch,
who makes our pies.
Speaker 4 (03:18):
We started this relationship five years ago.
Speaker 3 (03:21):
So I really wanted something that one was baked in
the stores. I wanted a partner that I trusted, and
the fresh Market is incredible. And also I wanted them
to have an experience with this time.
Speaker 4 (03:36):
And I think about my grandmother.
Speaker 3 (03:37):
My grandmother loved almond, and so I really I try
to put almond in most of the base items, well
not all of them, because I realized people have not allergies,
but it reminds me of my grandmother. So I really
wanted them to have that sort of my granny. Ain't
the experience with these targets?
Speaker 4 (03:56):
Remember that?
Speaker 3 (03:57):
Remember when ain't they able to put the tart in
the window? Are you old enough to know that? So?
Speaker 4 (04:02):
Yes, I can Mayberry?
Speaker 2 (04:04):
Yes?
Speaker 1 (04:05):
And so right outside of Greensboro is mount Airy is
Mayberry like it's the whole town right there.
Speaker 2 (04:11):
I didn't know that, Yes, it's super.
Speaker 1 (04:13):
I mean, you can go get arrested, like the cop
car drives around.
Speaker 4 (04:17):
You can tell that arrest it.
Speaker 3 (04:18):
Oh my gosh, I have to go down there and
try that experience.
Speaker 1 (04:21):
Yes, you can go get like one of the Ambe's
pies too. It's pretty cool.
Speaker 3 (04:24):
Yeah, So that's that is, and it's so funny.
Speaker 4 (04:26):
I didn't I didn't have no idea.
Speaker 3 (04:28):
That is the experience that I want people to have
with these tarts. You know, they're fresh, and they're made there,
and they're beautiful, and they're flavor.
Speaker 4 (04:36):
In the brown.
Speaker 3 (04:37):
So the press is slaky and tinder and buttery, and
it's just a really great experience that I'm hoping people
will sort of fold into their food memories and their
family with their families and with all.
Speaker 1 (04:50):
Do to pie making. It is an arch I don't
possess it. I'm sure a lot of people don't. So
just get the pie from Carla, bring it to the
function you're going to, and I'm sure you'd be okay
if they claim it.
Speaker 4 (04:59):
As their own one hundred percent.
Speaker 3 (05:02):
Take it on that little clear container and put it
on your own little populate.
Speaker 1 (05:06):
Yes, right, So can we talk about the flavors and
how did you come down to the strawberry rubarb in
the apple? And I imagined there's some classic ones there,
but then like, let's give it a little bit of
a twist.
Speaker 3 (05:16):
Well, the strawberry ruble right now is because it's spring
and it's such a classic pairing.
Speaker 4 (05:21):
Right now, you're having your.
Speaker 3 (05:22):
Rubarbs and strawberries, right So that's the classic. We started
out with cherry. That is one of my favorites. I
love tart cherry because I love a good pucker apple
and when with the crumble on top, with the almond crumble.
So we had that one, and then we did orchard fruit,
which is a little bit of apple and berries. And
(05:43):
so when I think about my grandmother and I don't
even know like clicking seasonally, I didn't know what that was.
Speaker 4 (05:50):
You know.
Speaker 3 (05:50):
She was just dough and get whatever fruit there was
and we'd have a pie. So it sort of hearkens
back to my grandmother. And also the flavors that I love.
Everybody's getting tar chair, you're not getting sweet cherry. I
don't prefer that. I prefer tart cherry.
Speaker 4 (06:05):
The balance.
Speaker 3 (06:05):
I knew that the balance, but I also wanted flavors
that got me excited so that when I talked about it,
you know, it's literally I'm putting you into the experience
of how I experience these pies.
Speaker 4 (06:19):
So with the apple, it is with all the pies.
Speaker 3 (06:23):
It's just the right amount of goo where the fruit
is floating, and just that little, you know, sticky sauce
that sort of coats the fruit.
Speaker 4 (06:33):
So if you are having it with.
Speaker 3 (06:35):
Ice cream or whipped cream, you know, it sort of
goes into that do for that beautiful moment. And then
with the crumble, I want it additional texture. I'm always
talking about on the baking shows.
Speaker 4 (06:49):
How it's the crest, it is the fruit, it is
the gow, and.
Speaker 3 (06:52):
Then it's that texture and that other popa flavor. So
that's why I wanted that crumble, and it just worked.
Speaker 4 (07:00):
It works.
Speaker 3 (07:00):
And with the orchard fruit, so same thing, a mix
of fruits. But now that we did those flavors, we
started with those flavors right now. In terms of peach,
and this is not a peach cobbler. And I've mentioned
that because I sometimes a black woman who grew up
in the South, peach cobble is very different than this
peach pie. This peach pie is it's a butter peach.
It's very simple. It is about the peaches, and it
(07:25):
is so clean and so delicious. You feel like you're
eating like a peach compote in the pie.
Speaker 2 (07:31):
And it's peach season. And I have to laugh. I
made my first peach cobbler last night, so this.
Speaker 3 (07:36):
Is you get it your own day.
Speaker 1 (07:38):
Yes, it turned out flawless. Now my boyfriend likes it
with like the cakey not the crumble on top. And
I was pretty.
Speaker 3 (07:45):
Proud of my see, okay, and you know that it's
so important to mention because you have to tingle somebody.
You know, you have the cake, the crumble or the
pie crust, right, and.
Speaker 4 (07:54):
So I like it.
Speaker 3 (07:56):
And it also you know when somebody loves something that
you've done and it just makes you feel so prim
So what is your describe your proud face?
Speaker 1 (08:05):
Okay, So I whenever I make something new, I put
it on a plate and I'm more excited just to
see his reaction because I'm like, if you react to it,
it means it's good. And mine is like it's a
little smirk when he first takes a bite out of it,
or anybody takes a bite out of it.
Speaker 2 (08:19):
And then when you can tell they like it.
Speaker 1 (08:20):
I try to like hold back the smile, but then
all of a sudden, I look like a cat from
Alice in Wonderland, and I'm.
Speaker 2 (08:26):
Like, yes, it's delicious.
Speaker 1 (08:27):
And then you kind of like get the double chin
back because you're putting your face back.
Speaker 2 (08:31):
I'm doing it right now.
Speaker 1 (08:32):
It is.
Speaker 4 (08:34):
It's perfection, see it. I can see you.
Speaker 2 (08:37):
It's so good.
Speaker 3 (08:39):
Now.
Speaker 1 (08:39):
I do want to go back to these pies because
ten percent of the pie purchase is going to the
Alzheimer's Association. And what made you want to connect with
the Alzheimer's Association.
Speaker 3 (08:48):
So the store was going to do they were going
to pair it and they were going to work with
the Alzheimer's Association.
Speaker 4 (08:56):
Oh wait what?
Speaker 3 (08:57):
And so we doubled down, which and send advised us
to actually go to Greensborough to really talk about this.
My grandmother had Alzheimer's, my mother has dementia. I have
done so many things with the Alzheimer's Association throughout, like
in the last decade. So it literally was a happy
(09:18):
accident that I told them, I'm like, wait, the Alzheimer's Association.
Speaker 4 (09:21):
Of course, I'm going to work with this.
Speaker 3 (09:22):
And because it's an organization that I work with.
Speaker 4 (09:25):
I'm the regular and post for them, and especially during June,
which is.
Speaker 3 (09:29):
Alzheimer's and Brain Health Awareness months, and I just want
people to be aware and all of the research that
they are doing, you know, to help people with Alzheimer's
and to be preventative. So it was it was I
was so proud to wear that purple shirt, you know,
because we have done so many things throughout the years.
(09:49):
I'm in my studio right now, I'm looking at this
event in Chicago years ago and it was for the
Alzheimer's Association, and Common was singing and a month stage
with him, I'm like talking about the chesster cat. Yeah.
Speaker 4 (10:02):
Here I am like, he has his arm around me,
and I'm like, yes, yes, but that was for Alzheimer's Association.
Speaker 2 (10:09):
In the fact, I don't know if you be.
Speaker 1 (10:11):
I call it the power of the universe, right like
when things work out and here are these pies that
no is the grandma with Alzheimer's is the one who
you kind of used that inspiration with the eyes.
Speaker 3 (10:21):
Oh I didn't even Oh my god, I have shoes
Carl h the power Panda, Oh my god. You know,
I was talking about them, but I didn't even really
think about it, and I.
Speaker 4 (10:35):
Was talking about my grandmother throughout.
Speaker 3 (10:37):
What about the pies, but the fact that this was
the organization and we came together, Oh.
Speaker 2 (10:42):
My gosh, it was meant to be.
Speaker 3 (10:44):
Yah.
Speaker 2 (10:45):
What what was your grandma's name?
Speaker 4 (10:47):
I was gonna say Granny, Freddie.
Speaker 1 (10:49):
Mae, Freddy may Well, Freddie mean Freddie Mae had her
hands in this for sure.
Speaker 2 (10:55):
Yes, yes, yes, so go get a pie for.
Speaker 1 (10:59):
Your family, get one for your grandma and for Freddy
may there.
Speaker 2 (11:02):
Yes, yes, Carla, I could sit here and talk to
you forever.
Speaker 3 (11:07):
I do.
Speaker 1 (11:07):
Just want to touch real quick on what are you
up to right now? I know, I swear every time
I turn on the Food Network you are there. You're
doing something well.
Speaker 3 (11:15):
My whustle muscle is strong. So Halloween Bacon Championship is
in the can. I've already filmed it. I leave in
two days to go to London to film Harry Potter
was It's a Bacont Bacon. Oh my god, a Bacon
season two, which I am so incredibly excited about.
Speaker 1 (11:35):
I saw the first season, walk me through being approached
to be a part of that, and Harry Potter is so,
I mean, people love it and then to literally bring
things to life in the fourth Cake has to be
amazing to see.
Speaker 3 (11:49):
It was first of all when they told me, I'm like, oh,
I'm sorry, come again, And it was for the longest
time I couldn't talk about it.
Speaker 4 (11:55):
It was the show that should not be named, that
shall not be named.
Speaker 3 (11:58):
So they had come to me, and this had.
Speaker 4 (12:02):
Started years before.
Speaker 3 (12:04):
I spoke to a production company said we have something
coming up. We think you'd be perfect for it, and
they never told me what it was. You know, fast
forward two years, this is what it was. I'm like,
are you kidding me?
Speaker 4 (12:15):
You know, I said, come on, let me be Professor Trelawney.
Speaker 2 (12:18):
Yes, you know they're doing that. I'm just saying you
can get part of it.
Speaker 4 (12:25):
And don't think.
Speaker 3 (12:27):
Don't think I didn't try. But the only American in
that show is John Let's go the only American. I said,
can I just be in the background as an extra
walking across campus, you know, at platform right, not in
for quarters. So truly I tried. So we're working on that.
The magic is going to be even greater for this season.
(12:49):
There's going to be some surprises going shooting on the
set in Levedon, England. It was amazing in the detail
that you wouldn't be able to ford a set like that,
like we're on the set where they filmed Harry Potter.
Even the cameras. When you look at the show, it
feels like you're in a movie because that's the quality
(13:11):
of the cameras. It was just such an incredible experience.
I was pinching myself.
Speaker 4 (13:16):
I'm like, are you kidding me?
Speaker 3 (13:17):
I get to I'm actually getting paid to have this,
this Alison Wonderland experience. And then when I was in
Dumbledore's office, I may have shed a few tiers because
I was like, I cannot believe I'm here.
Speaker 1 (13:30):
Yeah, Oh, how do you have any foodie spots you
love to go to in London?
Speaker 3 (13:35):
I went to a place called Hide, which is really beautiful.
There is a sandwich spot well, it's.
Speaker 4 (13:42):
On Sandwich Street.
Speaker 3 (13:43):
It is a little, tiny, tiny spot.
Speaker 4 (13:47):
It is.
Speaker 3 (13:49):
Food from assemble Turkish like Turkish cuisine, and it is
so beautiful. Whenever I'm in London, physically go there to
that place. And their eggs are like just every plate
looks like a painting of color and texture, and their
eggs somehow made on a flat top and that have
(14:12):
the eggs that are flat soft, and then they roll
them almost like a cigar, and then they twirl them
and that is ams on your plate. There's a pin
wheel of rolled and tilled eggs. I don't even understand.
It just delicious, And.
Speaker 4 (14:28):
So I make sure that I go there.
Speaker 3 (14:30):
And there is Nicholas is said, who did Crazy Delicious
with me, has a restaurant there and everything is live fire.
So I went there.
Speaker 4 (14:42):
It was amazing.
Speaker 3 (14:44):
And then I want to go to the restaurant, the
Berriani restaurant that was on Chef's table. This time, I'm
going to make sure I go there.
Speaker 1 (14:50):
That's to me, London, what makes it so? I mean,
I just want to go to eat, amongst other things.
But it's like what I'm feeling Turkish food or I
think I'm feeling more like Pan Asian like there's just
literally everything, every cuisine comes together in one city.
Speaker 3 (15:08):
And right now, West African food on a higher.
Speaker 4 (15:12):
Level is the thing.
Speaker 3 (15:13):
Nigerian food, fine dining what so I'm going to be
looking for that as well.
Speaker 1 (15:19):
It's flavors like that that I can't wait. And you're
starting to see them pop up more. I know we
have quite a few Jamaican restaurants here in Greensboro Winston Salem,
but it's those and I know, not completely the same,
but the flavor profiles are similar. So to see these
cuisines that people haven't heard of before or maybe have
just lumped into a general pile of oh what that
it's becoming more accessible to people is fantastic.
Speaker 3 (15:42):
And you know, I think that is I think it's
because people are honoring their cultures and their backgrounds.
Speaker 4 (15:48):
Because before when.
Speaker 3 (15:49):
I after culinary school, even for me, I want us
to do French food because.
Speaker 4 (15:53):
I thought that was the pinnacle.
Speaker 3 (15:54):
I thought that I would be judged based on how
well I could do French food or classic quote unquote
class food, so the European food, and so now people
are leaning into their own culture. And I think when
you see shows like Tournament of Champions and you see
all of these different shafts from all these different parts
of the world and their backgrounds, they're doing their food.
So people are seeing it on television, that is the
(16:15):
first place that you get curious, and then when you
start buying ingredients, and then the grocery stores get into it. Okay,
it looks like that you all are buying chili, Chris,
so we're going to bring that in and then you
can make it at home, you know. And then the
accessibility of shopping online and you bring those things home
and then you see you know, you see them in
the restaurants. And I think that is how our culture grows.
(16:38):
There is like an intersection of like the butterfly effect,
and things move out from there.
Speaker 2 (16:43):
It's so exciting you brought up culture.
Speaker 1 (16:45):
I'm Polish, like one hundred percent Polish. And there's a
restaurant I don't know if you've been there in London.
It's called Mamushka and it is baw It's by the
London I and near like the Leak Street Art tunnels.
Speaker 2 (16:58):
So fantastic but just great like Paroni.
Speaker 1 (17:02):
And I had never had Polish food outside of my family,
my mom, my grandma cooking it. So to see it
in a restaurant, I was like, this is incredible, So
highly recommend.
Speaker 4 (17:11):
Oh, thank you, it's going into the list at it.
Speaker 2 (17:14):
Carla, thank you so much.
Speaker 1 (17:15):
On a personal note, I have to say my dad
and I used to watch you on Top Chef both seasons.
That was the one show we could connect over. So
thank you so much for those memories and for just
inspiring my love of cooking.
Speaker 3 (17:27):
Well, thank you, Hannah, and thank you for making that
connection with my grandmother and the All Timer's Association. I mean,
that's truly special. I really appreciate you.
Speaker 1 (17:35):
Well, Carla, I appreciate you. I hope you have a
great day, and I can't wait to see the second
season of Harry Potter Bakeoff. I can't think of the
name right now.
Speaker 2 (17:44):
I'm sorry.
Speaker 4 (17:44):
Thank you Baking.
Speaker 2 (17:47):
That's okay, Wizards of Baking. It's gonna be great.
Speaker 4 (17:50):
Thank you.
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