SingleThread Farm is nestled in and amongst the Dry Creek Valley bringing 24 acres of biodiversity to wine country. It is undeniably fueled by and thrives at the hands of thoughtful farmers with a shared ethos to respect the land and practice responsible land management. Driven by nature and in stride with the seasons, they work the fields by hand to minimize the impact on the land. … »We strive to grow healthy soil to support a healthy habitat for future generations to come. We derive our inspiration from our chefs, fellow farmers, and friends around the globe. We grow hundreds of different varieties of culinary crops throughout the seasons as well as cut flowers with care and integrity. The result is beautiful nutrient dense produce, gorgeous flowers, and a strong and lively biological habitat. We remain optimistic for a world with a stronger emphasis on seasonality and locality and humbled by the ever changing climate. We offer a Community Supported Agriculture (CSA) program which is an opportunity for our farm to share our harvests in a new way, extending this community beyond the walls of our kitchens and dining rooms and offering farm fresh food to our friends and neighbors. »…
Tended by Head Farmer Katina Connaughton along with the SingleThread farm team, the property consists of a greenhouse, shade structures, loamy fields, an heirloom fruit orchard, and beehives all surrounded by vineyards in the Dry Creek Valley. The farm supplies vegetables, fruit, herbs, flowers, and honey to our kitchen. Chef Kyle Connaughton and his wife Katina have been running SingleThread Farm since 2016. Kyle expertly crafts the farm’s produce to create fusion cuisine with Japanese touches and influences. The eight-course tasting menu, carefully presented on handcrafted tableware, features a sun-drenched rooftop terrace, making it the perfect spot for a drink or breakfast in this small town surrounded by Sonoma County vineyards. For overnight stays, the five modernly decorated rooms are spacious and luxurious. Chef Kyle Connaughton’s restaurant boasts three Michelin stars and the green star !
Five luxury rooms at the Inn, Single Thread; the little details that make the difference,…
Open kitchen ! Mid Spring in Sonoma, Signature dishe: Abalone with Sorrel, Wasabi & Nasturtium Soup with Nori and Caviar, Yagara with pickled Habanada and Kombu, Hokkaido scallop with green strawberry verjus, Goma Dofu with ponzu and wasabi, Madai with dashi and nori, Shima Aji Zushi with herb rice and shiso, Tuna with dark tamari, pickled ginger and nori, Tofu Shirae with Hakurei turnip and honey kombu, Kusshi oyster with passion fruit and thyme served with Champagne Dom Perignon 2015, simply Amazing
Malted potato with mushrooms and black truffle, Isaki with Myoga and tare, Tempura artichoke with preserved lemon served with Champagne Dom Perignon 2015 – Also Buri O-tsukuri Ume Boshi, salted sakura flowers and their leaves – Dungeness crab trio Chawanmushi, glass dumpling andKomatsuna with Kasu chili served with New Found 2022 Nichols Ranch Chardonnay – Salanova Mt Tam mouss, rhubarb, Spring herbs and Saikyo miso served with Love & Terroir Chemin blanc 2024 Jurassic vineyard
Black Cod Fukkura-san herbed croute, leeks, Spring vegetables, and citrus Kosho sauce served with a Sake Iwa of Japan Assemblage 5
Snap pea Yuba, Hon wasabi and mint – Also Duclair duck white asparagus, Morels, young almonds and green peppercorn jus served with Reeve Kiser vineyard Pinot noir 2019 – Takenoko Zakkokumai Duck liver parfait, Koshihikari rice, favas and Kinome served with Arnot-Roberts 2022 CA – Sonoma milk & honey Barley, Beeswaw and wildflowers served with Chateau d’Yquem 2014 !
A delicious breakfast served at the rooftop terrace of the Inn. Owner-Chef Kyle Connaughton began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. This was followed by several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants. In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the “Modernist Cuisine” series, a co-developer of the Culinary Science Bachelors Degree program for the CIA, and co-author of the book Donabe – Classic and Modern Japanese Clay Pot Cooking. In 2014 Kyle co-founded the culinary development firm Pilot R+D with Dan Felder, Dr. Ali Bouzari, & Dana Peck.
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SingleThread Farm – Restaurant*** – Inn
Relais & Chateaux
131 North St. Healdsburg
CA 95448 United States
Tel.: +1 707-723-4646
https://singlethreadfarms.com/
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