October 18, 2025
Presented by OpenTable – This event has officially sold out!
On October 18th, FieldNotes will transform the SingleThread farm into a meeting ground for ideas, craft, and connection. The festivities will be a lineup of events that reflect the season’s abundance and the spirit of kinship that defines our work. Explore the threads that tie us to the land and to each other, through shared meals, hands-on experiences, and conversations that challenge and inspire.
Day Program
Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.
Evening Dinner
Begin with a Champagne welcome, oyster station, and seasonal canapés in the garden beds before sitting down for a six-course multi-chef collaboration dinner. Chef Kyle Connaughton will be joined by 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 abundance. Together, we’ll craft an unforgettable evening that captures the spirit of Northern California’s culinary landscape.
Workshops & Demos
FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.
Culinary Experiences
Culinary experiences anchor FieldNotes, bringing chefs and guests together in celebration of place. During the day, guests will gather in the garden for a live-fire, family-style barbecue lunch prepared by Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI, along with assorted beverages. As the sun sets, the evening transforms into an unforgettable multi-course collaboration dinner in the Rose & Tea Garden. Chef Kyle Connaughton will be joined by 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, creating a harvest-inspired menu that reflects the late summer and peak fall abundance and Northern California’s culinary landscape.
