Nestled within Sonoma County’s Dry Creek Valley, SingleThread Farm, Restaurant, and Inn embodies the dedication of Kyle and Katina Connaughton, a husband-and-wife duo. This establishment merges a 24-acre farm, a three-Michelin-star restaurant, and a five-room inn, all stemming from a collective commitment to hands-on care and ecological respect.
“Our missions are multifaceted. They coexist and harmonize with one another,” shares Kyle, co-owner and executive chef at SingleThread Restaurant.
A Collaboratively Cultivated Vision
The Connaughtons have always embraced a genuine partnership. “We shared this vision,” recalls Kyle. “After our wedding, we stumbled upon this small town and envisioned that this would be the place for our farming and cooking journey.”
As time passed, that vision transformed into a tribute to the rich agricultural resources that each season offers. “We utilize the restaurant to narrate the story of our farm’s bounty,” he explains.
Each element of SingleThread is crucial to the narrative that Kyle and Katina wish to convey. “What we showcase here today reflects the seasons and the local harvest,” states Kyle.
Grounded Practices
The farm set the foundation for SingleThread. “Initially, we started with five acres,” notes Kyle. Katina, who oversees farming, transformed neglected land while the restaurant was being built. Guided by natural processes, every crop is cultivated using organic and regenerative methods. “We do everything manually,” Kyle emphasizes.
“We operate entirely on organic principles,” he adds. As a no-till farm, SingleThread employs comprehensive regenerative practices without heavy machinery. “We manage the farm as a hub for permaculture,” Kyle explains. “Our agricultural mission is to encourage and endorse regenerative farming techniques.”
A Day in Full Swing
SingleThread buzzes with continuous activity. Katina begins her mornings at the farm around 6 a.m., supported by a team of eight farmers, varying by season, to conduct the daily harvest from 6 to 10 a.m.
By 11 a.m., harvested produce is delivered to the restaurant, allowing the culinary team to commence their preparations. After handing over the harvest, Katina works on floral arrangements for the dining area. “She returns to the farm post-midday heat, typically staying until dusk,” Kyle explains, outlining her usual 12- to 14-hour workday.
The culinary team at SingleThread Restaurant, which includes 42 dedicated staff members, carefully prepares multi-course breakfasts for inn guests while working towards their acclaimed 10-course dinner service.
With all produce sourced directly from their farm, the Connaughtons provide a distinctive experience for guests. “We strive to enlighten them on sustainable agricultural practices and foster appreciation for these important principles,” Kyle states.
Fostering Growth
At SingleThread, transparency is paramount, as is mentoring staff in their professional development. “We’re committed to nurturing the next wave of mindful leaders within our field,” Kyle emphasizes, taking this duty seriously.
Not only are they preparing their team for the demands of the farm, restaurant, and inn, but they are also equipping them for future challenges. By instilling a sense of sustainability in their unique skill sets, they encourage environmentally conscious decisions that benefit their community and the planet.
Integrating Community Engagement
Beyond their primary venture, the Connaughtons are embarking on another ambitious project: Little Saint, a plant-based restaurant located in Healdsburg. This initiative emphasizes a collaboration grounded in friendship, quality food, and enjoyment. “[Our friends] Laurie and Jeff Ubben approached us with the idea for Little Saint,” shares Kyle.
Little Saint features various offerings, including a dining area, bar, coffee shop, café, provisions market, and lounge. Guests can drop in for coffee, enjoy a meal from its plant-focused menu, or relax with some live music in the event space upstairs.
“We were genuinely excited! We aimed to create a laid-back atmosphere with a more plant-based focus, given our extensive agricultural production,” Kyle explains. “It naturally complements our endeavors at SingleThread.”
Natural Evolution
For the Connaughtons, expanding means enhancing their farm-to-table output. “When our farm grew from five to 24 acres, our agricultural productivity increased, making [Little Saint] an additional outlet for our produce,” Kyle points out. They also manage another five-acre farm dedicated to Little Saint, aptly named Little Saint Farm.
Little Saint Farm employs the same organic and regenerative techniques as SingleThread Farm but is focused on cultivating more accessible vegetables like salad greens, carrots, and broccoli.
A Flourishing Community Hub
Establishing a communal space is both an honor and a duty. “It serves as a genuine social hub,” Kyle explains. “[Little Saint] caters to both community members and visitors, striking a balance between their needs. It’s where people gather for their morning coffee, lunch, or quick takeout, and even a place to buy wine. It serves many roles for diverse people.”
The Connaughtons’ commitment to sustainability and community connections fosters significant experiences that delve into the present. “We aim to provide a space where guests can unwind, reconnect, and enjoy,” Kyle articulates, “while authentically narrating the present-day story.”
