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.

Canyon Kitchen is currently closed for the winter season.  Below is a sample menu.



Bison Oxtail Chili, Calico Beans, Cilantro, Crispy Corn Tortilla


Looney Bugs N’ Dumplin’s
Braised Rabbit, Crispy Tenderloin
Turnip Dumplins’, Pea Shoots, Braising Gravy


Sweep the Leg Johnny!
Fried Poussin, Korean Sauce, Einhorn Johnny Cake
Turnip Kimchi, Toasted Benne Seeds


Whoa, Trigger!
Seared Triggerfish, Acorn Squash Risotto
Chowder Sauce, Braised Fennel & Leeks


“Did you just say Borat or Borax?”
Grilled Boar Rack, Brussel Sprout Gratin, Sweet Potato Puree
Roasted Chioggia Beets and Plums


Ole’ Iron Eye
Cast Iron Ribeye Steak, Elberton Blue Cheese Grits
Slow Cooked Green Beans, Beef Jus


Butter up the Chef
Buttermilk Pie, Lemon Marmalade, Plum Jam, Black Pepper Honey
Candied Walnuts, Snickerdoodle Ice Cream


Falling for Fall
Butter Pecan Pie, Whipped Pumpkin Chantilly Cream
Pumpkin Seed Brittle, Snickerdoodle Ice Cream


Choc-Full of Goodness
Chocolate Fluff Cake, Salted Peanut Praline, Caramel Sauce
Torched Meringue, Chocolate Sorbet



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


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 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.


Full bar is available along with an extensive wine selection.

Private Events:

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


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

Corkage Fee:

$30 corkage fee per 750mL

Upcoming Events:

May 2018 – Open for the season

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