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Keyarna Frederick

Appalachian farm to table · Charleston, WV

Service Formats
Individually PlatedMultiple Course
Cuisine Specialties
AmericanPlant-Based
Dietary Accommodations
PescatarianVegetarian / VeganCarnivore

About Me

An Alexandria, Virginia native now calling West Virginia my second home. Having a mother who is a native of South Carolina food has always been heavily a part of my life. Best known as the first African American female chef to host a farm to table dinner in the culinary history of West Virginia in celebration of Juneteenth. My mission is to work with local farmers and valued added producers while showcasing the history and love of African, soul food and appalachian recipes.

Menu Example

  1. First

    Smoked goat stuffed bone marrow with house pickles and house Foccacia bread

  2. Second

    Sweet potato and carrot coconut curry soup

  3. Third

    Soul salad - pickled beets, seasonal greens, cornbread croutons, roasted sweet potatoes honey mustard vinaigrette

  4. Fourth

    Red wine braised short ribs and grits with collard greens and caramelized onioms

  5. Fifth

    Watermelon sorbet with edible flowers

Service Area & Team

Cities served

Washington, DC · Alexandria, VA · Charleston, WV. Open to bookings beyond these areas if travel is compensated.

Team

I always like to travel and prep with at least one other professional. As the number of guests you are looking to entertain increase so does the team.

Want to hire Keyarna?

Submit an inquiry. They will get back to you at their earliest convenience.

Keyarna Frederick — Washington, DC · Lighthearted Kitchen