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As local caterer and "Top Chef" finalist Carla Hall began her cooking demonstration Oct. 8 at the Riverdale Park Farmers Market, she said cooks were just like teachers and ministers.

"We require some feedback," Hall, 45, of Washington, D.C., said. "That feedback goes into the food."

Laughter and exclamations then rang throughout the demonstration, which was meant to promote cooking with locally grown food.

The event also raised money for Riverdale's Master Peace Community Farm, a community garden in which residents grow produce on rented plots of land and students come to learn about organic gardening.

The farm is supported by Engaged University, a program in the University of Maryland's Center for Educational Partnership.

"The major reason we started the farm and all of our projects is to show that everything happening in a transitional green economy can happen right here in our own community," Margaret Morgan-Hubbard, director of Engaged University, said.

Problems such as childhood obesity stem from bad habits, Morgan-Hubbard said, adding that the way to combat them is through educating with passion, much as Hall's cooking demonstration does.

"So much of this is about interpersonal relations," Morgan-Hubbard said, adding that Hall's stint on a reality TV show helps people connect with her since "they think they already know her."

Hall was first an accountant and runway model before she made her way to the kitchen and eventually onto last season's Bravo TV show, "Top Chef," a reality cooking competition show that pits chefs against each other in cooking challenges. She was one of three chefs left standing among a field of 17 on the show and ended as the second runner-up.

She now runs Alchemy Catering, based in Washington, D.C., and does cooking demonstrations at local farmers markets and other events.

"I think it's my responsibility to educate people," she said. "I use this platform to promote farmers markets and cooking locally grown food at home."

A crowd of about 30 people gathered to watch Hall whip up a fall recipe she created for the event: creamy grits in winter squash broth with pumpkin seeds. Audience members rushed the table for a taste when she finished and ended up donating $100 to the community farm.

For Hall, the lesson was about more than just using fresh spices and salting food early in the cooking process; it was about empowerment.

"It's OK to change the recipe," she urged the crowd as she cooked. "You all have the power within your own kitchen."

LaVonne Leslie, 55, of Riverdale Park said she could not wait to finally taste some of Hall's cooking.

"Out of all the other [‘Top Chef'] contestants, she was one of my favorites," Leslie said. "Everything she made, I loved it."

Hall told the crowd to create recipes based on seasonal and locally grown food, something that Nethelyne Coleman, 68, of Upper Marlboro said she is increasingly trying to accomplish.

"It's supporting local people and local farmers," she said. "And it's fresher. You don't have to travel a long distance to get it."

E-mail Elahe Izadi at eizadi@gazette.net.

Recipe:

Creamy grits in winter squash broth with pumpkin seeds
(makes six to eight servings)
Recipe by Carla Hall

Squash broth:
3 pounds assorted winter squash
1 leek, roughly chopped
2 yellow onions, chopped
3 carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
2 serrano peppers, roughly chopped
4 garlic cloves, smashed
1 tablespoon black peppercorns
1 tablespoon dried thyme
1 tablespoon whole coriander
2 bay leaves
1 teaspoon cumin
1 teaspoon ground coriander
Salt and pepper, to taste
Creamy grits:
2 cups stone-ground grits
3 cups whole milk
3 cups vegetable broth
Salt, to taste
3 tablespoons butter
1 butternut squash, diced finely
½ cup parmesan cheese, finely shredded

1) Prepare the broth: If using a carnival or acorn squash, cut in quarters, then scoop out the seeds. Put everything in the pot. If using butternut squash, peel and halve, then scoop out the seeds. Cut the butternut squash into smaller pieces. Place all the ingredients, including seeds, into a large stockpot and fill with cold water at least 3 inches over the vegetables. Bring to a rolling boil, then reduce the heat to low. Simmer the stock for at least 1.5 hours. Strain. Reserve squash flesh. Combine stock and squash flesh, add cumin and ground coriander. Puree until smooth. Adjust seasoning.

2) Prepare the grits: In a 5-quart pot, combine milk and stock. Generously season the mixture with salt. Pour grits into the cold liquid and bring the mixture to a boil, stirring constantly. Immediately reduce heat to a simmer and continue to stir until grits are soft and creamy – at least 20 minutes. If necessary, add more stock to continue cooking grits.

3) While the grits are simmering, sauté the butternut squash in olive oil with fresh thyme. Cook in small batches until all the squash has been cooked. Set aside.

4) Stir the sautéed squash and parmesan cheese into grits. Serve broth in bowls with a spoonful of creamy grits. Top with toasted pumpkin seeds.