Chef Alekka LLC

My Nashville Hot Chicken Sandwich. Crispy chicken, slaw, pickles, heat that shows up but doesn’t ruin your day… all piled onto a soft roll like it has something to prove.

It’s messy. It’s loud. It’s exactly what you want.

This one’s been holding it down on the Southern Comfort menu and for good reason.

If you need these in your life, you know where to find me.

Baking was my first love, and somewhere along the way I forgot how much I missed it. I’m having a whole lot of fun getting back to it.

Scones, muffins, cakes, pies, things covered in butter, things covered in glaze… basically if it belongs on a cake stand or next to a good cup of coffee, I’m probably making it.

If you need baked goods or desserts for a shower, brunch, party, or you just want an excuse to eat a really good scone, you know where to find me.

I can’t bring my photographer to every dinner I cook. Apparently that is not a reasonable business expense. 😂

So after I’ve planned the menu, shopped, prepped, cooked, plated and served everything, I usually remember at the very last second that I should probably take a picture.

And every once in a while, I actually get a good one.

Here are a few of my favorite dishes that I’ve plated AND managed to photograph myself before someone started eating them.

Chef first. Photographer when necessary. 📸🍽️

Fall classes are up! And apparently I’m organized enough to also have November AND December planned. Who am I?

First up, baked donuts on October 11. We’re making maple bacon, pumpkin and apple cider because it’s fall and I couldn’t pick just one.

Then November 15 we’re doing mini pies. You’ll learn my all-butter pie dough and choose between apple, pumpkin or pecan. Very useful information to have before Thanksgiving.

And then December 20, we’re making Bûche de Noël! This one is a longer workshop because there are a lot of steps and I want you to actually learn how to make the whole thing instead of watching me do half of it.

I realize it is September 9 and I’m asking you to think about Christmas. I’m sorry. But also, people are already booking holiday parties, so apparently we’re doing this.

All the classes are at Hilltop Shared Kitchen and registration is open at chefalekka.com.

Come cook with me. ❤️

As soon as the first leaf falls in autumn, you are legally requires you to consume tomato soup and grilled cheese.

I don’t make the rules. I just make the shooters.

These grilled cheese + tomato soup shots are the perfect warm-up snack…crispy, gooey, tangy, and gone in two sips.

These are from a past private event menu, but absolutely something I can add to your custom event, shower, or private dinner. Comfort food, dressed up just enough to get invited to the party.

📩 DM me if you want to build a menu that includes these (or needs a little something cozy).

“Oh sh*t, I need to bring dessert today” Need a last-minute Labor Day dessert? I’ve got you. 😉

This Raspberry Frangipane Tart looks like you planned way further ahead than you actually did, which is exactly what we need today.

Buttery tart shell, almond frangipane, and a frankly unnecessary amount of fresh raspberries on top. It’s pretty, it’s summery, and we’re not talking about pumpkin yet because I refuse.

Recipe below. Save it, make it, show up to the cookout looking very impressive. 🍓😉

Raspberry Frangipane Tart

For the tart shell:
Make your favorite buttery tart shell or buy a prepared 9-inch tart shell. We won’t tell. It’s Labor Day and you have places to be.

For the frangipane

* 6 tbsp unsalted butter, softened
* 1/2 cup sugar
* 1 cup almond flour
* 2 large eggs
* 1 tsp vanilla extract
* 1/2 tsp almond extract
* 1 tbsp all-purpose flour
* Pinch of salt

For the top

* 2–3 cups fresh raspberries
* 2 tbsp raspberry or apricot preserves, warmed, optional

Make it:
Preheat your oven to 350°F.

Beat the butter and sugar until creamy. Add the almond flour, eggs, vanilla, almond extract, flour and salt and mix until smooth.

Spread the frangipane evenly into your tart shell. Bake for 25–30 minutes, until golden on top and set in the center. Let it cool completely.

Pile the fresh raspberries on top. Don’t be stingy. If you want that glossy bakery look, lightly brush them with warmed raspberry or apricot preserves.

And there you go. A Labor Day dessert that makes it look like you had a plan all along. 😉

Six months with Bebe. ❤️

She has absolutely nothing to do with cooking, classes, private dinners or Hilltop Shared Kitchen, but she has become a very important member of the Chef Alekka operation.

Her responsibilities currently include supervising me, demanding attention when I’m trying to work, and being completely uninterested in how busy I am.

She’s very good at her job.

Happy six months with our sweet girl. 🐶❤️

Something is coming. 🍩

It involves donuts.
It involves making them from scratch.
And yes, there will be bacon.

That’s all you get for now. 👀

Donut class coming soon.