A Gathering Of Land, Craft & Conversation

The setting for the six-course multi-chef collaboration dinner

SingleThread

In Healdsburg’s Dry Creek Valley, the story of SingleThread has always been one of connection—between land and table, farmer and chef, craft and community. This fall, that story expands beyond the plate.

On October 18, the three-Michelin-starred restaurant and farm will debut FieldNotes: A Gathering of Land, Craft & Conversation—a one-day summit designed to inspire dialogue around sustainability, creativity, and responsible food systems. Presented by OpenTable, the event brings together chefs, artisans, and thought leaders for a day of workshops, panels, and shared meals set against the backdrop of the esteemed SingleThread Farm in Healdsburg, California.

A Living Narrative

“For us, farming has always been the core of what we do,” says Katina Connaughton, SingleThread’s co-owner and head farmer. “With farming at the core of SingleThread, FieldNotes allows us the opportunity to bring the community together in the spirit of thoughtful conversations, visibility into responsible food systems, and to sit together at longer tables sharing valued time and honest, delicious food. Guests will take the footsteps of our farmers for an immersive experience, bringing us closer to the natural world whilst making meaningful connections.”

That sense of connection—between people, purpose, and place—has defined SingleThread since its inception. The restaurant’s 24-acre regenerative farm not only supplies its kitchen but also serves as a living classroom, helping guests understand where their food comes from and why those relationships matter.

From ThroughLine to FieldNotes

FieldNotes builds on the success of ThroughLine, SingleThread’s 2025 traveling residency series that merged fine dining with documentary storytelling in cities such as Park City, Manhattan, and the Hudson Valley.

“For us, ThroughLine was an idea to combine short documentary films with a dining experience for our guests to take them course by course through the stories behind where the ingredients come from,” says Chef and Co-Owner Kyle Connaughton.

“Each course is ‘paired’ with a short film that tells the story of our farm, sustainable fisheries, artisans, or the craftspeople behind the ingredients or artisanal products that are served in that course. It’s not only about the people but oftentimes about important environmental or cultural work that they are doing.”

“It brings a deeper meaning behind the food and creates an appreciation for these incredible food systems we support. It’s also important for guests to see how they, by participating, are also in turn supporting these amazing people.”

Zach Dorman, SingleThread’s Director of Events and Partnerships, adds that both ThroughLine and FieldNotes extend the same storytelling ethos in different ways.

“Each evening, we have the wonderful opportunity to tell the story of our farm and the larger community we work with through our menu and dining experience,” he says. “These stories carry a narrative throughout the evening, providing a true sense of place that allows for moments of discovery and learning, and they often evoke connections to a community much larger than the four walls of the restaurant—the farmers, ranchers, fishermen, artisans, and craftspeople who exemplify good food systems.”

When our guests have the opportunity to connect with these positive and impactful communities, whether at our restaurant or farm, a farmers market, or a pottery studio, good things happen. Bridges are built, connections are made. The ThroughLine Film Series and FieldNotes are simply different avenues to experience those same moments of connection.”

A Day Immersed in the Land

FieldNotes invites guests to spend the day exploring SingleThread Farm through intimate, hands-on workshops and shared meals that reflect the rhythms of the land. The experience begins with a welcome beverage and registration at the maker’s marketplace, where attendees can browse goods from local artisans before joining two small-group workshop sessions.

Guests can choose from sessions like donabe cooking and a dashi demonstration with Chef Kyle Connaughton, Wild Sonoma floral design and theory with Head Farmer Katina Connaughton, and a Garden to Glass cocktail workshop with bartender Scott Beattie, among others.

A family-style garden lunch follows, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, presented by YETI. In the afternoon, guests will settle in for a panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz, joined by leading voices in food, farming, and sustainability.

A Dream Rooted in Place

While ThroughLine took SingleThread’s narrative on the road, FieldNotes brings it home—something the Connaughtons have envisioned for years.

“It’s actually been a dream of ours for years and the pieces are finally falling into place,” says Kyle. “We are always inspired by getting people involved and connecting with one another around the support of good agriculture, food systems, and the joy of sharing community through food. FieldNotes is designed as a zero-waste event in partnership with Mill, while also supporting Sonoma Family Meal.”

For Katina, the timing feels both urgent and hopeful. “The concept of FieldNotes has long been a dream of ours,” she says. “In a time of an uneasy and uncertain political and environmental climate, we feel it’s imperative to focus on those who are dedicated to being the good change that is needed in this world, the ability to connect with seasonality and locality, and the opportunity to be gently reminded of all the beauty and hope that exists around us. The farm is a place to gather, breathe deeply, and root yourself into a sense of place.”

An Evening of Collaboration and Culinary Craft

As day turns to dusk, the experience continues with a champagne welcome, an oyster station, and seasonal canapés served among the farm’s garden beds—a prelude to an unforgettable multi-chef collaboration dinner. Guests will sit down for a six-course feast prepared by Chef Kyle Connaughton, Chef Matthew Kammerer of the two-MICHELIN and Green Starred Harbor House Inn, and Chefs Stuart Brioza and Nicole Krasinski of the MICHELIN and Green Starred State Bird Provisions, The Progress, and The Anchovy Bar.

Each chef will present dishes inspired by the late-summer and early-fall bounty of Northern California, creating a meal that captures the region’s spirit of seasonality, innovation, and collaboration.

“These are not only great friends but amazing chefs that we have incredible respect for,” says Kyle. “Selfishly we just really wanted to cook with these chefs and have a chance to collaborate together! But also these chefs exemplify great cooking, give a voice to their producers and artisans and really wanted to give the platform to share their stories as well as their food.”

Redefining Sustainability in Fine Dining

For the Connaughtons, sustainability is not a trend—it’s the foundation. FieldNotes reinforces that commitment with a zero-waste pledge through its partnership with Mill, and by donating a portion of proceeds to Sonoma Family Meal, a local nonprofit nourishing the community and strengthening the regional food economy.

“The future of every industry and beyond has a responsibility to focus on sustainability and community, fine dining is no exception,” says Katina. “From my perspective, ‘fine dining’ is really more a dining experience that holds thoughtfulness in the highest regard for the impact we make on our team, our guests, the environment, the industry, and the community at large…””

“Sustainability must start inward and project out. By fostering a culture of mentorship, compassion, and community we strive to impart skill and consideration into the next generation of thoughtful leaders.”

Kyle adds, “We are incredibly aware of our role in sustainable sourcing, waste reduction, the health and wellbeing of our guests, and supporting the local community. It’s inspiring to experience that kind of solidarity and be a part of this movement. And we’re really proud to be a part of the work with companies like Mill and organizations like SFM which really represent the ‘good change’ we are constantly talking about and working towards.”

Beyond FieldNotes: YETI’s Wild PDR Dinner at SingleThread Farm

As a partner of FieldNotes, YETI will host a separate culinary experience on the property the following day—a continuation of its acclaimed “Wild PDR” Dinner Series, which takes the concept of a private dining room outdoors and into nature.

This edition of Wild PDR will bring together an all-star lineup of chefs and producers for an open-fire feast celebrating California’s ingredients. The evening will begin with a welcome cocktail, a raw bar from Santa Barbara’s Sea Stephanie Fish, and passed appetizers, followed by a five-course communal dinner highlighting seafood, fresh produce from SingleThread Farm, and an Asian-inspired whole-hog centerpiece.

Participating chefs include Kyle and Katina Connaughton of SingleThread, Stephanie Mutz of Sea Stephanie Fish, Valerie Chang of Maty’s in Miami, Monique Fiso of Hiakai in New Zealand, Ni and Anna Nguyen of Sap Sua in Colorado, and Don Nguyen of Khoi Barbecue in Texas.

“SingleThread Farms is centered around culinary excellence and community, from its emphasis on sustainable farming to the ultimate farm-to-table dining experience,” says LeighAnn Bakunas, Director of Food, Beverage and Music Community at YETI.

“Our communities and ambassadors have been at the heart of the YETI brand since our early days, and we could think of no better place to host our second Wild PDR Dinner Series and share the fire over a communal meal outdoors.”

With its signature outdoor setting, open-fire cooking, and collaborative spirit, the Wild PDR dinner mirrors many of the same values at the heart of FieldNotes—celebrating craftsmanship, sustainability, and community through the simple act of gathering around food.

A Gathering with Purpose

Ultimately, FieldNotes is about awareness—and action.

“Honestly if I had to pick I would say it’s overall awareness of what good food systems are and how to support them,” says Kyle. “We just want to do our small part in helping build those bridges and make those connections.”

For guests, the day promises something more meaningful than a typical food festival—a full-circle experience that connects them to the land, the people, and the purpose behind each dish. “Like anything, we want guests to feel fulfilled as though it was time well spent,” says Katina. “Expect to arrive with an inquisitive mind and to leave with a full heart.”

Presented by OpenTable and supported by Audi, YETI, and Three Sticks Wines, FieldNotes marks the beginning of what the Connaughtons hope will become an annual tradition—one that celebrates the bounty of Sonoma County while sparking meaningful conversations about the future of food and sustainability. For more info, click here.