Canyon Kitchen

True to its history and agrarian roots, Lonesome Valley’s Canyon Kitchen offers a humble yet extraordinary connection to food that both sustains and entertains the senses. Massive oak beams define the structure of Jennings Barn and its open-air dining. Broad, rolling meadows and magnificent granite faces set the scene. Guests are invited to stroll through the gardens; enjoy the soft hues of sunset and the dazzling display of fireflies. Nature’s aperitif.

Chef Adam Hayeschef-adam-hayes_04

Executive Chef Adam Hayes is a North Carolina native with more than 18 years of experience working with leading restaurants and hotels in the region. He grew up working alongside his grandmother in her bakery in Asheboro, NC.  In his late teens, Adam took a job as a fry cook at a sandwich shop, and he was hooked on the energy, creativity and camaraderie of working in a restaurant.  Shortly thereafter, he fell in love with the woman who is now his wife, and they decided to attend culinary school together. Chef Hayes has spent much of his career at the helm of some of the most renowned restaurants and resorts in the region.  He spent five years as the executive chef of the highly acclaimed Grand Bohemian Hotel in Asheville.  In that role, he received many awards and accolades including hosting a dinner at the prestigious James Beard House in New York where he used all North Carolina ingredients in the meal.  After a short stint at Barnsley Resort, a luxury boutique resort located north of Atlanta, Chef Adam joined the team at Lonesome Valley in early 2015.  Adam and the Canyon Kitchen culinary team will be returning to the James Beard House for a dinner in November 2016. The award-winning chef is thrilled for this season and is committed to continuing Canyon Kitchen’s tradition of using fresh, locally sourced produce (some from the gardens of Lonesome Valley), meat, poultry and fish in the daily modified menu.

Canyon Kitchen Daily Menu

Fresh, seasonal ingredients are at the heart of Canyon Kitchen’s culinary philosophy. As a result, the menu changes regularly or due to availability, quality, or the whim of the chef.

Canyon Kitchen is closed for the season and will reopen in the Spring of 2017,  reservations will be available on line through Open Table starting April 1st. 

The menu for Thursday, October 27th. Menu may change due to availability, quality and the whim of the chef.

STARTER

Throw the Life Preserver- #FishStewRescue
A grassroots effort by Vivian Howard to support our farmers in Eastern North Carolina
North Carolina Flounder Brandade, Smoked Trout, Fingerling Potatoes, House Bacon,
Last of the Season Tomato Broth, Soft Boiled Egg, White Bread, Pickled Peppers


APPETIZER COURSE

The Marsh Elliott
Baked Oysters, Anson Mills White Grits, Oyster Gravy, Toasted Benne,
Pickle Vegetable Mélange

Or

The Ken Naron
Duck Confit Empanada, Duck Demi-Glace, Almond Mole, Late Squash Salad, Cilantro


ENTRÉE

The Erik Hedlund
Buttermilk Fried Pheasant, Candy Roaster Squash, Brussel Sprout Slaw, Saw Mill Gravy

Or

The Dishwasher Adam
Pork Collar, Bratwurst, Duck Breast, Petite Red Peas, Pork Rinds, Spicy Chow Chow

Or

The Preston Babb
Truffle parsnip puree, Braised Cipollini onions, Turnips, Mushrooms, Arugula,
Demi-Glace


DESSERTS

The Alyse Baca
Brown Sugar Pie, Walnut Pralines, Torched Marshmallow, Pecan Macaron, Milk Chocolate Sauce, Pistachio Gelato

Or

The Kelly Todd
Hazelnut Layer Cake, Honey Diplomat Cream, Candied Apple, Orange Confit,
Brown Butter Ice Cream

Or

“The Jorden Cruley
Caramelized White Chocolate Parfait, Spiced Sponge Cake, Brandied Cherries, Vanilla Bean Meringue, Dolce De Leche, Rum Raisin Ice Cream

 

Dinner $66

Plus An 18% Service Charge And Tax, Not Including Beverages.

   The menu for Friday, October 28th, and Saturday, October 29th. Menu may change due to availability, quality and the whim of the chef.

STARTER

Throw the Life Preserver- #FishStewRescue
A grassroots effort by Vivian Howard to support our farmers in Eastern North Carolina
North Carolina Flounder Brandade, Smoked Trout, Fingerling Potatoes, House Bacon,
Last of the Season Tomato Broth, Soft Boiled Egg, White Bread, Pickled Peppers


APPETIZER COURSE

The Marsh Elliott
Baked Oysters, Anson Mills White Grits, Oyster Gravy, Toasted Benne,
Pickle Vegetable Mélange

Or

The Ken Naron
Duck Confit Empanada, Duck Demi-Glace, Almond Mole, Late Squash Salad, Cilantro


ENTRÉE

The Erik Hedlund
Buttermilk Fried Pheasant, Candy Roaster Squash, Brussel Sprout Slaw, Saw Mill Gravy

Or

The Dishwasher Adam
Pork Collar, Bratwurst, Duck Breast, Petite Red Peas, Pork Rinds, Spicy Chow Chow
Or

The Preston Babb
Truffle parsnip puree, Braised Cipollini onions, Turnips, Mushrooms, Arugula, Demi-Glace


DESSERTS

The Alyse Baca
Sweet Potato Pie, Walnut Pralines, Torched Marshmallow, Pecan Macaron, Milk Chocolate Sauce, Pistachio Gelato

Or

The Kelly Todd
Hazelnut Layer Cake, Honey Diplomat Cream, Candied Apple, Orange Confit,
Brown Butter Ice Cream

Or

The Jorden Cruley
Caramelized White Chocolate Parfait, Spiced Sponge Cake, Brandied Cherries, Vanilla Bean Meringue, Dolce De Leche, Rum Raisin Ice Cream

 

Dinner $66

Plus An 18% Service Charge And Tax, Not Including Beverages.

Canyon Kitchen is open seasonally, Wednesday through Sunday nights for dinner (5pm-9pm) from May – October.

For reservations
(828) 743-7967

Book Online

Address/Directions:

150 Lonesome Valley
Rd Sapphire, NC 28774

We are located 2.5 miles east from Cashiers on Hwy 64 East. Turn left into Lonesome Valley and follow the signs to Canyon Kitchen.

*Click to see map below.

Reservations:

Reservations for dinner are suggested. Drinks and light hors d’oeuvres are available at the garden bar without a reservation (weather permitting).

Dress Code:

Mountain casual, no coat or tie required.

Alcohol:

Full bar is available along with an extensive wine selection.

Private Events:

Email Sarah Jennings, Event Director or call (828) 743-7696.

Prices:

$56 – $66 depending on the evening, plus drinks, tax and 18% gratuity.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

November 11 – Highland’s Food & Wine, Highlands, NC

November 17 – James Beard Foundation Dinner, New York, NY


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