Nestled in the picturesque Dry Creek Valley of Sonoma County, California, SingleThread Farm, Restaurant, and Inn stands as a hallmark of dedication from partners Kyle and Katina Connaughton. It encompasses a 24-acre farm, an acclaimed three-Michelin-starred dining establishment, and an intimate inn featuring five guest rooms, all grounded in a collective commitment to sustainable practices and reverence for nature.
“We have multiple objectives in play, all harmonizing simultaneously,” shares Kyle, co-owner and head chef of the SingleThread Restaurant.
A Collaborative Start
The Connaughtons have always prioritized their partnership. “We envisioned this journey together,” reflects Kyle. “After we got married, we stopped in this small town and envisioned that this would be the place for our farming and culinary dreams.”
Over time, their initial vision blossomed into a celebration of the rich agricultural landscape that surrounds them, evolving with every season. “Our restaurant narrates the seasonal story of our farm,” they express.
Each component of SingleThread contributes to the narrative the Connaughtons aim to share. “It reflects what is happening today on our farm in Sonoma County and highlights what’s currently in season,” Kyle elaborates.
Thoughtful Approaches
SingleThread’s journey began with the farm. “Our original land spanned five acres,” shares Kyle. Katina transformed fallow land into a vibrant farm while the restaurant was being built. Everything cultivated is done so organically and regeneratively, adhering to nature’s rhythm. “Every task is completed by hand,” he emphasizes.
“We adhere strictly to organic methods,” he adds. As a no-till farm, SingleThread implements complete regenerative practices without using heavy machinery. “We operate as a permaculture center,” Kyle explains. “From an agricultural standpoint, our goal is to advocate for regenerative farming practices.”
Busy Days
Activity is a constant at SingleThread. Katina’s mornings on the farm commence at 6 a.m., with typically eight farmers collaborating with her during peak seasons, initiating the daily harvest from 6 to 10 a.m.
By 11 a.m., the yields arrive at the restaurant for the culinary team to begin their preparations. Once the produce is delivered, Katina dedicates time to arrangements for the dining area. “After the midday heat, she returns to the farm, usually staying until sunset,” Kyle explains, describing a typical 12- to 14-hour workday.
In addition to the farm’s harvests, the culinary staff, which currently consists of 42 members, tirelessly prepares services.
With someone available on-site for 20 hours a day, they meticulously manage a multi-course breakfast for inn guests and diligently work toward their renowned 10-course dinner service.
Since all farm produce is supplied directly to the restaurant, it creates a unique experience for guests. The Connaughtons are eager to present a holistic view that connects diners with the significance of agricultural methods. “Our aim is to raise awareness about sustainable practices and cultivate an appreciation for them,” Kyle conveys.
Cultivating Knowledge
Transparency remains crucial at SingleThread, where nurturing staff development is a top priority for the Connaughtons. “We strive to cultivate the next generation of mindful leaders in our field,” notes Kyle, emphasizing their commitment to this role.
The Connaughtons not only prepare their team for the demands of working at the farm, restaurant, and inn but also equip them for future challenges. They emphasize the importance of making environmentally conscious decisions concerning their communities and the planet, drawing from their unique skill sets.
Building Community Connections
Beyond SingleThread, the Connaughtons are launching another passion project. Little Saint, a vegetable-centric restaurant in Healdsburg, embodies a collaboration that emphasizes friendship, quality food, and enjoyment. “Our friends Laurie and Jeff Ubben introduced us to the concept behind Little Saint,” Kyle shares.
Little Saint integrates several elements, including a dining space, bar, coffee shop, provisions market, and a venue for events. Guests can enjoy a coffee, sample the plant-based menu, or relax while taking in live music in the upstairs area.
“We were thrilled about this project! We aimed for something more relaxed and plant-based, which complements the agricultural endeavors we’re pursuing,” states Kyle. “It aligns perfectly with our work at SingleThread.”
A Natural Evolution
For the Connaughtons, expansion translated to enhancing their farm-to-table output. “As our acreage expanded from five to 24 acres, our agricultural capabilities increased, which made Little Saint an appealing outlet for our produce,” Kyle explains. Furthermore, they have established an additional five-acre farm dedicated to Little Saint, aptly named Little Saint Farm.
This new farm upholds the same organic and regenerative principles as SingleThread Farm while focusing on producing more accessible crops such as salad greens, carrots, and broccoli.
A Flourishing Community
Becoming a gathering space for the local community is both an honor and a responsibility. “It’s a genuine community hub,” Kyle notes. “[Little Saint] serves to address the needs of both residents and visitors … striking a balance between these two aspects. It’s everyone’s morning coffee stop, lunch spot, quick grab-and-go haven, and a local wine shop. It fulfills many roles for many individuals.”
The Connaughtons’ commitment to sustainability and community connections culminates in creating meaningful experiences, emphasizing living in the present. “We strive to create an environment where guests can unwind and savor their time,” Kyle shares, “while also sharing the narrative of today.”
