Chef John Fleer can be considered a “local” to some degree, having been born and raised on the “right side” of the Blue Ridge in North Carolina. Following a notable fourteen year career as executive chef at Blackberry Farm in Walland, Tennessee, John continues to share his culinary experience at Canyon Kitchen located inside Jennings Barn. For the 2013 season, dining will be available to members and the public by reservation.
As John recounts through an old Irish proverb, “the laughter is brightest where the food is best,” which aptly describes the food and the atmosphere you can expect to enjoy at Canyon Kitchen. John’s creations strike an informal, nostalgic and often playful chord through the history of Southern Appalachia and the broader South. Fresh produce and organic selections from our own community gardens and the surrounding area are served with pride and delight. The laughter around the table just seems to follow, naturally.
A note from Chef Fleer
Dear Canyon Kitchen Friends,
It’s hard to believe, but the time has come again to swing open the doors at Jennings Barn and fire up the stoves and ovens in Canyon Kitchen. I am so excited to get going that we are opening a week earlier than our usual Memorial Day week seasonal debut. Opening day is Thursday, May 16! After that we’ll serve dinner Wednesday through Sunday through November 3.
We already have several exciting special events planned for June.
June 2- Forage to Table Diner with Alan Muskat
June 5-Maysara Winery Dinner
June 26-Kermit Lynch Wine Dinner
Details will be appearing on the website soon for all these events.
The Canyon Kitchen team is eager to welcome back all our cherished friends and looking forward to introducing new friends to the wonders of our little Barn in the Valley. Reservations are available through our website at Open Table and as always via the phone at 828-743-7967.
See you soon!