A Common Thread

Nestled in the Dry Creek Valley of Sonoma County, California, SingleThread Farm, Restaurant, and Inn showcases the dedication of Kyle and Katina Connaughton. It includes a 24-acre farm, a restaurant with three Michelin stars, and a five-room inn, embodying a collective commitment to hands-on care and environmental stewardship.

“We have multiple missions that coexist harmoniously,” Kyle, co-founder and executive chef of SingleThread Restaurant, shares.

A Collaborative Vision

The foundation of the Connaughtons’ success is their strong partnership. “We had this shared vision,” Kyle recalls. “After we got married, we stopped in this quaint town and dreamed of farming and cooking here.”

Over the years, their vision transformed into a celebration of the seasonal bounty surrounding them. “Through our restaurant, we narrate the story unfolding on our farm,” Kyle emphasizes.

Every aspect of SingleThread contributes to the narrative the Connaughtons aim to convey. “This is what we have today on our Sonoma County farm during this season,” Kyle adds.

Hands-on Approaches

Establishing the farm was merely the first step for SingleThread. “Initially, our farm spanned five acres,” Kyle notes. Katina, who acts as co-owner and head farmer, cultivated it from previously unused land while the restaurant was being built. Guided by the rhythms of nature, they adhere to organic and regenerative farming methods. “Everything is tended to by hand,” Kyle stresses.

“We operate fully organically,” he elaborates. As a no-till farm, SingleThread embraces regenerative practices and forgoes heavy machinery. “We view the farm as a permaculture hub,” Kyle explains. “Our agricultural mission is to nurture and advocate for regenerative farming.”

Busy Days

SingleThread is alive with constant activity. Katina begins her day at the farm at 6 a.m., joined by a team of eight farmers, depending on the season. Their first task is the daily harvest, which occurs between 6 a.m. and 10 a.m.

By 11 a.m., the freshly harvested produce is delivered to the restaurant for the culinary team to commence preparation. Following the transfer, Katina shifts her focus to floral arrangements for the dining area. “After the midday heat dissipates, she returns to the farm and typically stays until sunset,” Kyle explains, which contributes to a long workday of 12 to 14 hours.

In addition to the farm’s bounty, the restaurant’s culinary team, comprising 42 staff members, maintains its rigorous pace.

With team members on-site for 20 hours daily, they meticulously prepare a multi-course breakfast for guests at their five-room inn and work towards their renowned 10-course dinner service.

Since all produce used in the restaurant comes from their farm, this arrangement provides guests with a distinctive experience. “We aim to enlighten our guests about the significance of agricultural practices and to foster an appreciation for them,” Kyle explains.

Guiding Growth

Transparency at SingleThread is paramount, and nurturing the development of their staff is a core priority for the Connaughtons. “We’re cultivating the next generation of conscientious leaders in our industry,” Kyle notes with sincerity.

Not only are they equipping their team for the challenges posed by the farm, restaurant, and inn, but they are also preparing them to make environmentally sustainable choices in their careers, shaped by their individual talents and experiences.

Engaging with the Community

The Connaughtons are also pursuing another endeavor: Little Saint, a plant-based restaurant located in Healdsburg, which thrives on friendship, quality food, and joyful experiences. “Our friends, Laurie and Jeff Ubben, approached us with the idea for Little Saint,” Kyle shares.

Little Saint features various elements, such as a restaurant and bar, coffee shop, café, provisions market, and lounge. Guests can stop by for coffee, enjoy a meal from the plant-based menu, or relax with live music in the upstairs event space.

“We were thrilled at the prospect! We aimed for something casual and embraced a plant-based focus, given our extensive agricultural output,” Kyle states. “It pairs beautifully with our work at SingleThread.”

A Natural Expansion

For the Connaughtons, growth represented an increase in their farm-to-table production. “When our farm grew from five acres to 24 acres, our agricultural output naturally expanded, making Little Saint an excellent channel for our produce,” Kyle explains. Additionally, they have established a separate five-acre farm dedicated solely to Little Saint, dubbed Little Saint Farm.

This farm employs the same organic and regenerative practices as SingleThread but aims to produce more staple items like salad greens, carrots, and broccoli.

A Flourishing Hub

Being a gathering place for the local community is both an honor and a responsibility. “Little Saint serves as a vital community space,” Kyle explains. “It caters to both the local residents and our visitors, providing their morning coffee, lunch, grab-and-go essentials, and wine shopping—meeting diverse needs for many people.”

The Connaughtons’ commitment to sustainability and community connectivity leads to rich experiences focused on the present. “We strive to offer guests a tranquil environment to unwind and enjoy a moment,” Kyle concludes, “and to truly narrate the story of today.”