Chefs Summer Keightley and Derek Boaz combine forces to make out of this world plant based food
Derek Boaz is a Salemite by birth with a passion for food ineffable. After cutting his teeth in kitchens throughout the Northwest, he came into his own as a Whole Carcass Butcher. Working with Sage Restaurant Group, Derek has opened hotels, managed kitchens, championed ethical proteins and whole animal butchery, and lead cooks into battle. After a stint in Philadelphia and an appearance on the Foo
d Network, Derek has returned to Salem with a fervor to share his food with the community he grew up in. Derek has returned to Salem with a fervor to share his food with the community he grew up in. Summer Keightley grew up in the bountiful mid-Willamette Valley, where she learned about cooking from scratch at the elbows of her matriarchs. After marrying her high school sweetheart, Stan, and making some rad children from scratch, she focused her efforts on vegan cooking and recipe writing. She released The Glad Cow Cookbook in 2005, a slim primer on vegan cooking and baking, which she self published and distributed. After spending 6 years in the nutrition industry, she is beyond glad to be back in the kitchen, offering vegan food to her chosen hometown of Salem
