Chef Kyle Connaughton in the kitchen of Single Thread, the restaurant-farm-inn he and his wife have dreamed for years of creating.
Healdsburg’s Single Thread is an ambitious, high-end restaurant. It is an organic, sustainable farm. And it is a luxurious inn.
It is also the most hotly anticipated opening of the year.
Above all, it is a labor of love and dedication by husband-and-wife team Chef Kyle Connaughton and farmer Katina Connaughton.
After two long years of construction, it finally opened its doors to the public last Friday. I had a chance to check it all out at a media dinner held just a few days before that.
Connaughton’s impressive credentials include cooking at Heston Blumenthal’s the Fat Duck in the United Kingdom and Michel Bras’ Toya Japon in Hokkaido. Katina learned the tenets of sustainability while working on a strawberry farm in Japan.
It was under construction for two years.
Just a few steps off the square.
Together, that ethos of serene Eastern hospitality and utmost respect for the land imbue the restaurant, which they built almost from the ground up. The former post office right off the square was supposed to be a tasting room with lodging for Seghesio Vineyards. But when the winery was sold to Crimson Wine Group, the property became available. And the Connaughtons pounced on it for their dream restaurant.
Cioppino is served — just like that.
With Dungeness crab season in full swing now, it’s perfect time to indulge in a big bowl of steaming cioppino.
Siren Fish Company takes the heavy lifting out of making it at home with its Dungeness Crab Cioppino Kit.
You may remember Chef Vittal Shetty from his days as corporate executive chef for Amber India restaurants. Now, he has his own Bay Area catering company, Jalsa Catering & Events.
Come take a taste of his sophisticated Indian fare when he joins me for a cooking demo at Macy’s Valley Fair in Santa Clara, 2 p.m. Dec. 11.
The top-selling zabuton at Grange.
When Sacramento’s Grange reopens tomorrow, it will have a refreshed look.
I’m curious to see how this farm-to-fork downtown restaurant will re-imagine itself, as I had the chance to check it out a month before the redo, when I was invited in as a guest of Grange and the swank Citizen Hotel.
Downtown Sacramento is undergoing its own renaissance, what with the opening of Golden 1 Center, home of the Sacramento Kings, just a stroll away.
With Chef Oliver Ridgeway’s farm-to-table sensibilities and an industrial, masculine setting of concrete columns, soaring windows all around, and black steel pendant lights, the restaurant has long been a popular venue. The bar area in particular gets packed early in the evening whenever there is an event going on at the arena.
Grange’s former look.
I started with a Blueberry Shrub ($13), a refreshing sip of gin, lemon, thyme, and Luxardo sour cherry syrup, made extra puckery with Buckeye Creek blueberry rice vinegar. It’s a great way — and a pretty one — to rev the palate up.
Dungeness crab — how I’ve missed you.
When this year’s Dungeness crab season opened two weeks ago right on schedule, I breathed a sigh of relief.
As I’m sure did so many fishermen and Dungeness aficionados.
After all, last year was truly dismal, thanks to a toxic algae bloom, which resulted in high levels of domoic acid in the crabs, making them unfit for consumption until the very tail end of the season, by which time most people had sworn them off anyway.
This winter is a different story. The crabs are not only safe to eat, but supposedly meatier because they’ve had more time to grow.
I, for one, am happily indulging already. In fact, thanks to Hayward seafood distributor, Pucci Foods, I enjoyed my first Dungeness crab of the season just a couple days after the local commercial season started. Its new direct-to-consumer site, Daily Fresh Fish, delivers fresh, sustainable seafood right to your door.