SingleThread

The long-awaited book from SingleThread, the three-Michelin-starred restaurant, farm, and inn leading a global conversation about seasonality, locality, and sustainability in fine dining.

At SingleThread, each meal tells the story of the day. Each menu, and every dish on it, is designed to reflect that specific moment in time and to showcase the ingredients grown on the SingleThread farm. But the approach taken by Kyle and Katina Connaughton (SingleThread’s chef and farmer co-founders) does not end with a simple commitment to seasonality and locality. Instead, it involves a nuanced, considered approach that balances this celebration of local ingredients with a holistic view of what constitutes good food systems—including the need to support artisans, preserve the expertise developed by generations of specialists, and develop climate-resilient approaches to farming and other forms of food production.

SingleThread offers a deep dive into what truly seasonal cooking looks like and into the mindful approach Kyle and Katina take to every aspect of their work, from their warm hospitality to the meticulous design philosophy behind the restaurant and inn. With stunning photography and intricate illustrations, the book offers a tour of the farm and restaurant while also delving into the team’s unique agricultural methods, the techniques and recipes used in the SingleThread kitchen, the way the farm and kitchen teams coordinate on a daily basis, their philosophy of hospitality, the importance of their relationships with other producers and artisans—and the unique love story that started with two teenagers at a punk show and grew into the partnership that made all of this possible in the first place.

Kyle and Katina Connaughton met as teenagers at a punk rock concert and have since built a life together in cooking, farming, and hospitality. They opened SingleThread Farm–Restaurant–Inn in Healdsburg, California in 2016. It's the first three-Michelin-starred restaurant in Sonoma County and has been ranked on The World's 50 Best Restaurants and named the best restaurant in North America. Kyle's culinary career began in high school, and he has worked with renowned chefs and institutions in Japan, Europe, and North America. Katina is dedicated to sustainable agriculture on SingleThread's 24-acre farm and has extensive experience in farming and floral design.