Cashiers, N.C. – Adam Hayes, executive chef of Lonesome Valley’s Canyon Kitchen in the picturesque mountain town of Cashiers, N.C., will be preparing an incredible dinner highlighting his creative southern cuisine at the James Beard House in New York City. The event will take place on Thursday, November 17th starting at 7 p.m. The dinner is open to the public and tickets are $135 for James Beard members and $175 for non-members. For reservations or more information, call (212) 627-2308 or visit https://www.jamesbeard.org/events/heart-of-the-blue-ridge-2.
Chef Adam’s dinner at the James Beard House (menu below) will reflect his commitment to local and regional farmers, producers, and purveyors and his own passion for farming, as some of the ingredients were specifically grown and foraged for Beard House guests. His menu highlights the cuisine that makes Canyon Kitchen a celebrated destination for food and wine aficionados. This is the second appearance at the James Beard House by the award-winning N.C. native.
Chef Adam Hayes has been the executive chef of Canyon Kitchen since 2015. A winner of Food Network’s “Cutthroat Kitchen” and numerous other culinary and leadership awards, he has more than 16 years of experience working in leading restaurants and hotels in the region.
Chef Hayes and his culinary team use fresh produce and organic selections from Lonesome Valley’s own community garden and the surrounding area of western N.C. and fresh, locally sourced produce, meat, poultry and fish to create extraordinary farm-to-table menus. Canyon Kitchen’s fixed price menu changes nightly and is enhanced by a list of wines produced using only sustainably raised grapes. Handcrafted cocktails with seasonal liquor infusions and garnishes from Canyon Kitchen’s garden along with craft beers are also available in the dining room and at the outdoor bar, the ideal location to enjoy the incredible scenery before and after dinner. The outdoor fireplace is another backdrop where many guests enjoy relaxing with cocktails. Throughout the season, Canyon Kitchen hosts special culinary events and wine dinners.
Nestled in the majestic Blue Ridge Mountains of Cashiers, Canyon Kitchen is located in one of the most beautiful settings in the country, framed by verdant forests and meadows, encircled by thousand-foot granite cliffs. The restaurant is in the rustically elegant Jennings Barn at the foot of Cow Rock Mountain in Lonesome Valley. Canyon Kitchen has been recognized with an Open Table Diners’ Choice Award for Top 100 Scenic View Restaurants in America.
For more information on Canyon Kitchen, please visit http://lonesomevalley.com/project/canyon-kitchen/ or call (828) 743-7967.
About Lonesome Valley
The land that is now Lonesome Valley was purchased by E.H. Jennings in 1895, and it has remained in the Jennings family for four generations. Today, Lonesome Valley is an 800-acre, private, gated community just north of the Blue Ridge Escarpment. When fully developed, fewer than 150 homes will be built, with the remainder of the land held in conservation. Lonesome Valley is committed to simplicity, family and the preservation of nature, with responsible deed restrictions and thoughtful architectural guidelines that ensure the Jennings’ legacy will be protected for future generations.
Additional information about Lonesome Valley may be found at www.lonesomevalley.com.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow the James Beard Foundation on Facebook, Twitter, Instagram, Pinterest and Livestream.
CHEF ADAM HAYES
JAMES BEARD DINNER MENU
Shrimp Butter, Peasant Bread, Lady Edison Prosciutto, Pickled Vegetables
Gougéres, Rabbit Rillete, Pickled Ramps, Tarragon
In the Kitchen:
Capers Blades Oysters, House Vinegar Mignonette, Curry Cocktail,
Hot Sauce, Garden Aioli, Crackers
Tongue and Cheek
Brined Beef Tongue, Braised Cheek, Lusty Monk Mustard, Pickle
Cuvee Luke, Sierra Foothills, California 2014
Rose de Noir, Russian River, California 2013
For the Table
Ham and Cheese Biscuits, Corn Bread, Peasant Bread, Chow Chow, CK Apple Butter, Pepper Relish, Brown Butter and Honey, Assorted Pickled Garden Vegetables, Pickled Ramps, CK Crispy Okra
The Natives Are Restless
Cherokee Heirloom Grits, Heavy Cream, Smoked Sunburst Trout Lardons,
Pea Shoots, Sorrel, Baby Herbs
Arterberry Maresh, Maresh Vineyard, Dundee Hills, Oregon 2014
Someday the Mountain Might Get ‘Em, But the Law Never Will
Moonshine Braised Joyce Farms Guinea Hen, Cruz Buttermilk Biscuit Dumplin’s, Garden Kale, Pickled Carrots, Muscadine Vincotto, Cracklins, Yellow Branch Reserve
Regis Bouvier ‘En Montre Cul’ Rouge, Burgundy, France 2014
Cats Who Lay?
Sorghum Braised Heritage Pork Collar, Purple Cape Beans, House Bacon,
Pork Rind Crust
Abberant Cellars, Carpe Nocteum, Willamette Valley, Oregon 2009
Them Sheep’s Got Hot Racks!
Border Springs Lamb Rack, Curry Stewed Okra and Tomatoes,
Charleston Gold Rice, Cilantro, Chermoula
Bodegas Muga Rioja Reserva, Rioja, Spain 2012
Who the Hell Serves Brisket at the James Beard House? We DO!
A Farmer and a Chef’s Secret Rub, Brasstown Beef Brisket, Bone Marrow Hollandaise, Green Bean Casserole, Cherokee Rose Cream, Foraged Chanterelles
Sandrone Nebbiolo, Piedmont, Italy 2014
The Ring of Fire
Hillside Apples and Brandy, Spiced Orange Creameux Cylinder, Shredded Phyllo, Caramel, Citrus Cake, Ring of Troy and Sons Whiskey Fire
Jorge Ordonez Victoria, Malaga, Spain 2011