In this episode of the Scoolinary podcast, we start with a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm.

The farm at Single Thread is at the heart of what Kyle, along with his wife, Katina, planned for their business when they opened it seven years ago in northern California's wine country. Find out the ethos of Single Thread, which is influenced by Japanese kaiseki cuisine and omotenashi hospitality, and how the restaurant earned three Michelin stars in just two short years. Running a wildly successful restaurant isn't without its challenges though, and Kyle reveals what some of those are. He also explains how cooking these days has less to do with sensationalism and more to do with how diners perceive their food. Can we get out of the quagmire of our broken food systems? Kyle points out the first step to doing this.

You can listen to all this and much more in this episode.

If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast

We are waiting for you on our social networks:
Instagram: https://www.instagram.com/scoolinary_en/
Facebook: https://www.facebook.com/Scoolinary

You can learn more about Kyle and Single Thread at https://www.singlethreadfarms.com/

You can see more information about Kyle's online course on California Cuisine with Japanese Techniques at https://www.scoolinary.net/courses/california-cuisine