Blue Ridge Country - January/February 2014 - 47

staff prepare the fresh fish in countless ways,
including a quick sauté with a dusting of North
African spices, with a side of Hoppin' John
couscous.
"I love seeing the mix of people in the restaurant," says Fleer, who first earned recognition in the
culinary world as chef at Blackberry Farm in
Walland, Tenn. "Some come in in shorts and sandals, and some come in in pearls and dressed to the
nines."
Of the old barn, Fleer says: "Basically nature is
the décor. At night we throw open the doors, and
the cross-breeze from the mountains is blowing in
at all times."
Diners have a clear view of Laurel Knob, the tallest
vertical expanse of granite in the eastern United States.
CHEF JOHN FLEER'S SMASHED AND SEARED
LAMB STEAK AND SMASHED LEEKY POTATOES
WITH SALSA VERDE

8 4-5-ounce lamb leg steaks
(can also be done with lamb chops)
Kosher salt
Olive oil
Zest and juice of 1 lemon
2 teaspoons red pepper flakes
1 tablespoon fresh oregano leaves
Pound lamb steaks with the bottom of a sauté pan until about
3/4-inch thick. Season with kosher salt and let sit for at least
half an hour. Combine olive oil, lemon juice and zest, pepper
flakes, and finely chopped oregano.
Rub seasoned lamb with herb mixture. Let sit for a few minutes.
Turn a cast iron skillet to medium high. Sear lamb on each side
for about 3 minutes. If necessary remove from pan and finish
in a 350-degree oven. Serves 8

Leeky Smashed Potatoes
4 ounces butter
1 bunch of leeks,
white parts cut in half moons, washed
Kosher salt
½ cup white wine
8 red bliss potatoes, about 4 ounces each
¼ cup red wine vinegar
1 bay leaf

FRED SAUCEMAN

"Basically nature is the décor.
At night we throw open the
doors, and the cross-breeze
from the mountains is
blowing in at all times."

½ teaspoon black peppercorns
Olive oil
Melt butter in a sauté pan. Stir in leeks and season with salt and
sweat gently. Stir in wine and continue to cook until fully soft.
Put potatoes in a large saucepot. Cover with cold water. Add
vinegar, bay leaf, peppercorns, and kosher salt. Bring to a
boil. Reduce the heat to a simmer for 12-15 minutes until
potatoes are just tender. Drain and allow to cool briefly. Do
not allow to cool completely. Place a potato on a clean cloth.
Cover with another cloth and gently press/smash the potato.
Repeat with remaining potatoes. Press a tablespoon of leeks
onto each potato. Sear potatoes in a hot cast iron pan with
olive oil.

The Canyon Kitchen,
once a barn, now serves
new takes on North
Carolina cuisine.

Salsa Verde
1 tablespoon marjoram
½ cup chopped mint
2 cups chopped Italian parsley
2 garlic cloves
2 anchovy filets
2 tablespoons salt-packed capers
1 ½ cups extra virgin olive oil
Pinch of black pepper
Juice and zest of 1 lemon
Combine all herbs, garlic, anchovy and capers in a food processor or mortar and pestle and work to a paste. Stir in olive oil
slowly. Stir in black pepper and lemon. Drizzle over lamb and/
or potatoes.

Canyon Kitchen
94 Lonesome Valley Road
Sapphire, North Carolina
828-743-7967
Open for dinner Wednesday through Sunday nights
from Memorial Day through October
Note: In the fall of 2013, Chef John Fleer opened yet
another restaurant, Rhubarb, at 7 Southwest Pack
Square in Asheville.
JANUARY/FEBRUARY 2014 | 47

Blue Ridge Country - January/February 2014

Table of Contents for the Digital Edition of Blue Ridge Country - January/February 2014