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.

canyon kitchen's chef ken naron

About Chef Ken Naron

Chef Ken Naron continues in the Canyon Kitchen tradition of focusing on fresh, seasonal, locally sourced produce, meats and poultry. Originally from West Monroe, Louisiana, Ken is a 1999 graduate of the California Culinary Academy and brings nearly 20 years of culinary experience to Canyon Kitchen. Naron’s professional experience includes working as a founding member of the culinary team for Chef Gary Danko at Restaurant Gary Danko, a Relais-Chateau, Five Star, Five Diamond, Michelin Star property in San Francisco and positions under such notable chefs as Tom Wolfe and John Besh. Ken is pleased to serve alongside returning chefs Erik Hedlund, Marsh Elliott and pastry chef Jorden Cruley.

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 Chef suggests you choose one selection from each of the four categories of the menu.

I

Corn “Yogurt”, Corn Granola, Nasturtium Flowers and Shoots

Red Snapper Ceviche, Nectarine Juice, Poblano Peppers, Shallots, Micro Cilantro, Lime

Unicorn Grits, Ashe County Butter

Heirloom Tomato and Cucumber Salad, Basil, Mint, Cucumber Vinegar and GA Olive Oil

 


II

Fried Grouper, Guinea Flint Polenta, Seared Okra, Benne Seed, Roasted Poblano Puree

Supelo Island Clams, Squid Ink and Saffron Pasta, Tomato Water, Pig Bread, Snapdragons

Tomato Pie, Herb Salad, Sherry Vinegar Gastrique

Seared Scallops, Corn Soubise, Blue Cornmeal Okra, Ramp Vinegar


III

Chili Rubbed Poussin Rouge, Arroz Verde, Curtido, Guajillo-Cilantro Butter

Roasted NC Lamb, Carolina Gold Yogurt Rice, Curried Tomato Stew, Charred Cherry Tomatoes,
Preserved Lemon Chermoula, Eggplant Jam

Brasstown Ribeye, Roasted Peppers and Squash, Grilled Tomatillos, Guajillo Romesco


IV

Blackberry Semi Freddo
Pistachio and Almond, Basil, Nectarine, Blackberries

Carrot Panna Cotta
Brown Butter Cake, Whipped Buttermilk, Rum Raisin Ice Cream

Payday Pie
Sugar Plum Sauce, Fresh Blueberries, Peanut Butter Ice Cream

Nature’s Harmony Cherokee Rose Cheese
Ale Honey Mustard, Pretzel Crostini, Onion Jam

 

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:

Trimbach Wine Dinner
Wednesday, August 15th
$155 per person (tax and service charge included) 

Dinners Choice Award 2017


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