Chey Chey From The Bay

What an incredible experience being part of the first-ever FieldNotes: A Gathering of Land, Craft & Conversation at SingleThread Farm - Restaurant - Inn in Healdsburg this past weekend! 🌿

From morning workshops led by chefs, farmers, and artisans to thought-provoking panels and an unforgettable multi-chef collaboration dinner within the immaculate farmlands — every moment reflected the care, creativity, and connection that make SingleThread so extraordinary.

It was inspiring to see how this inaugural summit brought together visionaries across food, wine, sustainability, and hospitality — and to celebrate the values of community and craftsmanship at the heart of Sonoma County.

Huge congratulations to Chef Kyle and Farmer Katina Connaughton, the entire SingleThread team, and the incredible chefs Matthew Kammerer of Harbor House Inn, Stuart Brioza, and Nicole Krasinski of State Bird Provisions, The Progress and The Anchovy Bar — plus Dr. Gary Fleener of Hog Island Oyster Co, along with SingleThread Wine Director Chris McFall, and winemakers/ founders Duncan Meyers of Arnot-Roberts, Katy Wilson of LaRue Wines, Christopher Jackson of Jackson Family Wines, and Prema Kerollis of Three Sticks Wines — and partners OpenTable, AUDI AG and YETI — for bringing this vision to life (and specifically to YETI for an amazing Wild PDR dinner the next evening!).

The Wild PDR was nothing short of phenomenal, featuring an all-star lineup of chefs and producers celebrating California’s ingredients throughout a five-course communal dinner highlighting seafood, fresh produce from SingleThread Farm, and an Asian-inspired whole-hog centerpiece.

Participating chefs included 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.

Excited to share my full story for Forbes, highlighting this milestone moment for culinary storytelling and sustainable hospitality.

https://www.forbes.com/sites/chelseadavis/2025/10/15/inside-singlethreads-inaugural-summit-fieldnotes-a-gathering-of-land-craft--conversation/

YETI OpenTable Audi

SingleThread’s Inaugural Summit, FieldNotes: A Gathering Of Land, Craft & Conversation A look at the three-Michelin-starred restaurant and farm's one-day summit designed to inspire dialogue around sustainability, creativity, and responsible food systems.

"Step into Meyhouse, and you’re stepping into more than just a restaurant—you’re entering a living expression of Turkish culture. While many associate Turkish cuisine with kebabs alone, it’s a deeply layered culinary tradition shaped by centuries of history and geography."

Read the full article on Forbes!

From Mezze To Music: The Full Turkish Meyhane Experience At Meyhouse Turkish cuisine is more than just kebabs—it’s a diverse and rich culinary tradition.

"Merchant Roots continues to redefine experiential dining with its latest menu, In Bloom. The premise is simple: an entire, beautiful menu built around edible flowers. But at Merchant Roots, flowers aren’t just tossed on as a last-minute garnish—they take center stage."

Read the full story on Forbes!

An Edible Ode To Art Nouveau: Merchant Roots’ New ‘In Bloom’ Menu Redefines Edible Flowers With its new location, Merchant Roots continues to redefine experiential dining with its latest menu, In Bloom.