As its name indicates, SingleThread Farm, Restaurant, and Inn in Healdsburg, California aims to create a holistic hospitality experience that places farmer, cook, and diner in harmony. At the farm, Katina Connaughton grows much of the vegetables, herbs, flowers, and fruits that make their way to Kyle in the kitchen, where he draws on Japan and California for inspiration to create an eleven-course tasting menu that always starts with the produce and reflects 72 distinct micro seasons. Foragers, local farmers, fishermen, and artisans complete the symphonic food system of SingleThread, all placing nature at the center.

Kyle Connaughton is a chef, culinary educator and cookbook author. He and his wife, Katina Connaughton, own SingleThread Farm-Restaurant-Inn located in Healdsburg, California. SingleThread is the first restaurant to ever receive a flawless four star review by the San Francisco Chronicle shortly after opening. Kyle worked for acclaimed Chef Michel Bras’ restaurant in Hokkaido, Japan, and was the Head Chef of Research and Development for Heston Blumenthal at The Fat Duck in Bray, England, voted "Best Restaurant in the World." Kyle is the Co-author of "Donabe-Classic and Modern Japanese Claypot Cooking." He developed the curriculum for The Culinary Institute of America's Bachelor of Culinary Science program and is Co-Founder of the culinary research and development firm, Pilot R+D.

Their approach
Our restaurant is really guided in all ways by our farm. The work of the Farm Team and the relationship between them and the Culinary Team is what drives the menu and inspires what the farm will grow next. Rather than developing dishes for our constantly changing menu based on what proteins we want to serve, we focus on the fruits and vegetables coming from our farm and the farms around us. In this way it’s the produce that informs the menu and typically any protein plays second to what we highlight that day. It’s that moment of the season in Sonoma County through the variety of what’s grown here.: What 3 plant-based foods could you not be without in your kitchen?
The one ingredient we grow year round is also our logo - it’s the most important ingredient in our kitchen and is a Japanese onion called “negi”. Katina grows six different varieties. While they seem small and humble, roasted sesame seeds (iri goma) find their way into so many of the dishes we create. Miso is pretty integral to our cuisine. And it isn’t just in soups and broths, it’s a way we season our food and add deep umami at the same time.: What would be your advice to a young and upcoming chef wanting to move towards plant-forward menu concepts?
The time of focusing on meat proteins as the “center of the plate” is really coming to an end in our industry. As chefs we need to focus on sustainable efforts to create dishes and menus that offer both enjoyment as well as healthful options for our guests. We in the food world need to lead the efforts in producing better, more sustainable food systems. Our ability to craft food products that both excite and sustain will be integral in efforts to change the way people eat in the future.