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Lonesome Valley- Chef Adam Hayes

Adam Hayes is the executive chef at Lonesome Valley’s Canyon Kitchen. The award-winning chef oversees the culinary operations for the restaurant and community, including special events and weddings. Chef Adam has cooked at the prestigious James Beard House in New York City where he used all N.C. ingredients in the dinner he prepared. He’s also a winner of Food Network’s “Cutthroat Kitchen”

Canyon Kitchen, nestled in the Blue Ridge Mountains, is one of the most beautiful restaurant settings in the country, framed by verdant forests and meadows, encircled by thousand-foot granite cliffs. Chef Adam 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 at Canyon Kitchen.


Waffle Quail Recipe and Venison Gaulish Recipe


Waffle Quail


Venison


Carolina Cooker products used during this episode:

24" BBQ Discada 24 40 Gallon Stew Pot 40 Gallon Stew Pot