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.

The menu for Sunday, July 17th.  Menu may change due to availability, quality and the whim of the chef.

STARTER

Drink the Kool Aide
Grilled Watermelon, Pork Rinds, Ceviche Rock Shrimp, Feta Cheese


APPETIZER COURSE

Must be Brava to Plant an Egg
Eggplant “Bravas”, Romesco Sauce, Pickled Fennel,
Lemon Thyme Aioli, Smoked Paprika Salt

Or

Tartare de Tart Tain
Vidalia onion tart, fine herb salad, dank sauce, crispy okra


ENTRÉE

Wild Thymes with Soubise
Yukon River Salmon, Corn Soubise, Butter Beans, Grilled Peaches, Pea Shoots

Or

Chickens in the Woods?
Grilled Joyce Farms Chicken Breast, Charleston Gold Rice,
Braised CK Chicken of the Woods Mushrooms, Ale Kale

Or

Hanging Out with My Boy Cast Iron
Cast Iron Seared Brasstown Hanger Steak, Tomato Pie, Summer Squash,
Bone Marrow Butter

 


DESSERTS

Garden of Eden
Carrot Cake, Whipped Buttermilk, Lavender Powder, Sun Gold Tomato Sorbet, Chocolate Mint

Or

Puff Puff Give
Frangipane, Roasted Peaches, Strawberries, Lemon Puree, Sweet Cream, Puff Pastry, Sesame Ice Cream

 

Dinner $66

Plus An 18% Gratuity And Tax, Not Including Beverages.

The menu for Friday, July 15th.  Canyon Kitchen will be closed to the public on Saturday, July 16th for a resident function.  Menu may change due to availability, quality and the whim of the chef.

STARTER

Drink the Kool Aide
Grilled Watermelon, Pork Rinds, Ceviche Rock Shrimp, Feta Cheese


APPETIZER COURSE

Must be Brava to Plant an Egg
Eggplant “Bravas”, Romesco Sauce, Pickled Fennel,
Lemon Thyme Aioli, Smoked Paprika Salt

Or

Tartare de Tart Tain
Vidalia onion tart, fine herb salad, dank sauce, crispy okra


ENTRÉE

Wild Thymes with Soubise
Yukon River Salmon, Corn Soubise, Butter Beans, Grilled Peaches, Pea Shoots

Or

Chickens in the Woods?
Grilled Joyce Farms Chicken Breast, Charleston Gold Rice,
Braised CK Chicken of the Woods Mushrooms, Ale Kale

Or

Hanging Out with My Boy Cast Iron
Cast Iron Seared Brasstown Hanger Steak, Tomato Pie, Summer Squash,
Bone Marrow Butter

 


DESSERTS

Garden of Eden
Carrot Cake, Whipped Buttermilk, Lavender Powder, Sun Gold Tomato Sorbet, Chocolate Mint

Or

Puff Puff Give
Frangipane, Roasted Peaches, Strawberries, Lemon Puree, Sweet Cream, Puff Pastry, Sesame Ice Cream

 

Dinner $66

Plus An 18% Gratuity And Tax, Not Including Beverages.

Canyon Kitchen is open seasonally, Wednesday through Sunday nights for dinner 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:

July 13th – Guy Davis Wine Dinner
More information

August 19th – Kermit Lynch Wine Dinner


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