A Twist on the Familiar at Canyon Kitchen

Chef Ken Naron

Canyon Kitchen isn’t a restaurant you just go to to get a bite to eat.  It’s an experience in and of itself.  

Located in Lonesome Valley, it is situated on the edge of a meadow at the foot of Cow Rock Mountain.  The open-air Dining Room opens up onto a sweeping lawn and a cozy little garden where the kitchen grows many of its own ingredients.  On the porch, a little cocktail bar serves guests with premium drinks and cocktails.  But the pièce de résistance is the meal.  Divided into four courses, it is a journey through the crème de la crème of local ingredients and wild game.  A seven-course tasting menu is available for the more adventurous.

From Soft Shell Crab Relleno to Rabbit Ragout, the incredible menu at Canyon Kitchen is the brainchild of the new executive chef, Ken Naron.  Hailing from West Monroe, Louisiana, Ken brings a certain creole flair to his dishes, such as the Louisiana Crawfish in the Ricotta Gnocchi.  The Sea Island Blue Grits that accompany the soft-shelled crab are the epitome of southern comfort food. 

Ken’s journey to executive chef literally started at the bottom. He took a job as a dishwasher at a little creole restaurant in Baton Rouge. He moved up the culinary ladder to prep work and line cook.  His love for cooking took him all the way to the California Culinary Academy in San Francisco.  Over the years, he has worked with some of the best chefs in the industry.  Eventually, Ken found his way to our little corner of heaven.  After four years at Old Edwards Inn, he now manages the kitchen at Canyon Kitchen. 

While he has expanded from his beginnings in creole comfort food, he hasn’t lost sight of his roots. 

“I like putting twists on the familiar,” he says, “recognizable food with an unexpected twist.”  

With dishes like Smoked Duck Breast with pickled blueberries, it’s safe to say he knows what he’s talking about.  When asked what his favorite dish is, “without question, the Ricotta Gnocchi with crawfish.  My family loves it.”  

So do we, Ken.  So do we.