BOOKINGS
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PRIVATE EVENTS AND CORPORATE BUYOUTS

Kyle and Katina Connaughton would love to welcome you into their home to experience and enjoy a special celebration. Your evening includes our eleven course tasting menu showcasing the seasonal bounty of Sonoma County. Each menu is carefully curated and personalized to each guest’s dietary need. A thoughtful beverage program accompanies the dining experience including an extensive wine list and pairing options.

A birthday celebration or retreat for the executive board, SingleThread offers two different buyout options. In addition to the guest experience on property, our concierge team is available to build and set up custom itineraries to include special tastings and visits at local vineyards, reservations, spa visits, hikes and other adventures in the area.

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Past Events

The World's 50 Best Talks at SingleThread

September 11, 2018

We were very honored to host a farm visit and dinner at the restaurant for The World's 50 Best Talks. Thank you to everyone for making the journey up to Sonoma Wine Country.

Gastronomistas: SingleThread: "We have a moral obligation to support the local provider"

Willows Inn on Lummi Island

June 27, 2018

As a finale dinner of three-part collaboration dinner with Smyth and Willows Inn, Chef Kyle and Katina will be cooking with Chef Blaine Wetzel of Willows Inn and Chef John Shield & Chef Karen Urie using fresh ingredients of Lummi Island.

Established in 1910, Willows Inn has a long tradition of hospitality, with a much more pronounced, albeit briefer, history serving meticulously local cuisine. The chef, Blaine Wetzel, is a quietly confident Washington native who worked under chef René Redzepi at world-famous and double Michelin-starred Noma, in Copenhagen, Denmark, named The World's Best Restaurant four times since 2010.

Willows Inn

Collaboration Dinner Event

April 13, 2018

Kyle Connaughton is collaborating with John Shields from the Smyth restaurant in Chicago and Blaine Wetzel from Willows Inn on Lummi Island in Washington to create one-of-a-kind menus based off the ingredients they'll harvest from each of their farms.

The three chefs will join forces in their respective restaurants this spring, creating an 11-course dinner based on what is seasonally available to the area. There will be wine pairings available selected by each restaurant’s sommelier, if desired.