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.  Since that time, Adam and the Canyon Kitchen culinary team have been recognized for their outstanding work and participated in prestigious culinary events, including a return appearance at the James Beard House 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.

Wednesday, October 11th,  Thursday, October 12th, Friday, October 13th, Saturday, October 14th, and Sunday, October 15th.

 

The menu may change due to availability, quality and the whim of the chef.  

PULL UP A CHAIR

Crab in the Pumpkin Patch
Curry Pumpkin Bisque, Preserved Lemon Crab Salad, Coconut Milk
Toasted Seed Brittle, Cilantro


NOW UR JUST PIDLIN’

Hennessy the Hen
Ravioli of Hen of the Wood Mushrooms, Hen Egg, Hennessy Cream
Garden “Pesto”, Toasted Walnuts, Reggiano, Lemon Salt

Or

Three Little Pigs
House Sausage, Smoked Iberico Pork Secreto, Briased Pork Shank
Crispy Chicharron Beans, Braisage, Hot Apple


DINNER BELL

Southern Francisco
Crispy Carolina Catfish, Little Neck Clams, Wild Shrimp, Curly Cress, Basil
Hushpuppies, Pickled Banana Peppers, Ciopinno Sauce, Pickled Fennel

Or

The Duck with No Name
Seared Duck Breast, Red Miso Sweet Potatoes, Sweet Potato Leaf Pistou
Pickled Mustard Seeds, Plum Gastrique, Turnip Kimchi, Shaved Dahlia Tubers

Or

It May Look Short but It Takes It’s Time
Twenty-Four Hour Sous Vide Short Ribs, Twice Baked Potato & Marrow
Pickled Garden Carrots, Gremolata


SUPPER AIN’T SUPPER WITHOUT DESSERT

Apple, Bun, and Caramel, Oh My!
Hillside Caramel Apple Sticky Bun, Pecans in Syrup, Butterscotch Mousse
Caramelized Sweet Cream, Dolce de Leche Ice Cream

Or

It’s Pumpkin Season Y’all
Chocolate Stout Cake, Cocoa Nib Lace, Pumpkin Seed Crumble
Pumpkin Butter, Orange Puree, Chocolate Sauce, Stout Ice Cream

Or

Who Fluffed my Banana
Banana Custard Baked in a Sable Crust, Torched Bananas
Peanut Cream, Bananas Foster, ‘Nilla Wafer Ice Cream

 

 

Dinner $68

Plus 20% 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:

$68 for 4 courses, plus drinks, tax and 20% gratuity.

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

October 25th – Sinskey Wine Dinner


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