The SingleThread philosophy and customer experience transcends beyond the table
Kyle and Katina Connaughton open the doors to SingleThread, a space that combines the fertile and organic soils of their California-based farm with a sustainable and luxury restaurant. Raw materials are paramount here, where the origin of the product and good cooking technique are celebrated.
Using ingredients from their own farm, or from local producers, and with a nod to Japanese cuisine, Kyle presents us with a five dish proposal conceptualized according to the season.
Upon completion of this online course you will:
– Be able to apply advanced culinary techniques such as dehydration, smoking, foaming and more
– Understand how using 0 km products has a positive impact on the creative process and on the environment
– Discover the potential of regenerative agriculture through a 3 Michelin star kitchen
– See how Japanese cuisine and local Californian products can be perfectly combined
Course curriculum
Course Content
What you'll learn
Haute cuisine with a Japanese influence that is notable for its attention to detail
According to the principle of ‘omotenashi’, or giving the customer more than they expect, Chef Kyle teaches us to think about the dish beyond the food. It is about telling a story, a totally immersive experience, in which he actively participates, from the selection of the ingredients, to the plating, and even the chosen crockery.
Vegetarian recipes here include a preparation of chawanmushi egg custard using the sabayón technique and a siphon foam, and stuffed squash flowers, with all the tips you need to obtain an extra fine and crunchy tempura.
Within fish dishes we find some noodles with sashimi, tomatoes from the farm, and ponzu sauce aged in chardonnay barrels, reflecting the California wine country location and all it has to offer.
The strongest and most technical dish is a duclair duck that is cooked twice over charcoal and served rosé with its own juices, tuber pavé, berry powder and reduction, slow-cooked cabbage radish cream, and fresh strawberries that will be smoked and dried.
We finish with the traditional Japanese Fukkura-san, a method of steaming donabe – similar to a tagine. Here we will see how Kyle incorporates a stunning selection of seasonal vegetables and accommodates the various different cooking times and techniques that each one requires.
Who is it for?
This online course is ideal for professional chefs, or those who have some culinary training.
It is also of great interest to foodies who appreciate sustainable gastronomy and want to learn about the SingleThread philosophy.
What you’ll need
- Wood grill
- Blender
- Donabe (Japanese clay pot)
- Sous vide machine
- Vacuum bags
- Ibushi Gin donabe smoker / Earthenware smoker
- Dehydrator
- Steam and dry oven
- Wood barrels
- Sauce gun
- Mandolin
- Strainer
- Piping bags
- Cast iron pans
Chef Kyle Connaughton and his wife Katina, a farmer by profession, came up with the perfect formula to unite a restaurant, a farm and a boutique hotel. A rural gastronomic luxury.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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I love the focus on how to use the regenerative agriculture and bring it to a high level dish in a restaurant, help the planet and create without destroy. Excellent