The Art of the Vessel: How SingleThread’s FieldNotes Summit is Redefining Modern Hospitality

In the rolling landscape of Northern California’s Dry Creek Valley, there exists a sanctuary where agriculture, culinary precision, and design philosophy converge. For nearly a decade, Katina and Kyle Connaughton—the visionaries behind the three-Michelin-starred SingleThread—have curated more than just a restaurant; they have built an ecosystem. This past month, the farm served as the backdrop for the second annual FieldNotes by SingleThread, a summit that gathered chefs, winemakers, and artisans to interrogate the relationship between land, craft, and the rituals of the table.

At the heart of this year’s summit was a profound exploration of the donabe—the centuries-old Japanese clay pot—and its capacity to transform the act of cooking into a meditative, communal experience.

A Legacy of Intentional Growth

The Connaughtons’ influence extends far beyond the borders of their 24-acre Healdsburg farm. Alongside co-owner Tony Greenberg, the duo has consistently pushed the boundaries of hospitality, from the intimate, five-room inn that grounds their brand to their recent international expansion. This March, they launched SoNoMa by SingleThread at the Capella Kyoto in Japan, a bridge between their Sonoma roots and their deep reverence for Japanese culinary heritage.

As they look toward the future, the team shows no signs of decelerating. This November, they will release SingleThread: A Seasonal Approach to Intentional Cooking, Farming, and Hospitality, a comprehensive look at the philosophies that define their work. Simultaneously, the launch of The Selvedge, a bed-and-breakfast collaboration with design firm AvroKO, will introduce a new facet to their hospitality portfolio. Perched above the Russian River, the property promises a synthesis of Victorian charm, modern California comfort, and a distinctly “punk” aesthetic, further cementing their status as cultural tastemakers.

Chronology of a Culinary Summit

The FieldNotes experience began in the early morning mist of the Dry Creek Valley. As attendees arrived, they were greeted by Zach Dorman, the farm’s director of events and partnerships, before being invited to stroll the fields with coffee in hand—a deliberate choice to ground the participants in the origin of their ingredients.

The day’s centerpiece was the workshop, "Advanced Donabe: Smoke, Fire & Seasonal Technique," led by Chef Kyle Connaughton. The workshop served as a masterclass in material knowledge. Upon entering the demonstration kitchen, guests were greeted by a copy of the out-of-print classic The Fine Art of Japanese Food Arranging by Yoshio Tsuchiya. Connaughton noted that this text has been required reading for every chef who has passed through the SingleThread kitchen, highlighting the historical rigor that supports their contemporary output.

Following the workshop, the afternoon shifted to "Garden to Glass" with Scott Beattie, where guests explored the intersection of seasonal produce and mixology. This culminated in a family-style lunch prepared by James Beard Award-winning chef Alon Shaya, followed by a keynote conversation on memory and storytelling. The day concluded with a collaborative dinner between SingleThread and Chef Brian Limoges of the three-Michelin-starred Enclos, marking a celebratory end to the summit.

The Science and Soul of the Donabe

To understand the donabe is to understand the history of the earth itself. The most coveted vessels, Connaughton explained, are crafted in Iga, Japan, by the Nagatani-en family, who have been working the local clay since 1832.

The Terroir of Clay

“The magic of the Iga clay is really its terroir,” Connaughton remarked during the demonstration. “The clay in Iga was underwater hundreds of thousands of years ago and is filled with layers of tiny fossils, which leads to the porous nature of the donabe after firing.” This structural porosity is the secret to its performance; it allows the vessel to heat slowly and retain temperature with remarkable intensity, creating a gentle, consistent environment for ingredients.

Connaughton’s connection to this tool is personal. During his time in Hokkaido, Japan, working under Chef Michel Bras, the donabe was not merely a tool, but a source of warmth and survival during harsh winters. It was here, in a small coastal village, that the ritual of the tabletop hot pot became the bedrock of his understanding of communal eating.

Culinary Theater: Smoke and Steam

During the workshop, Connaughton and Chef Alex Fuentes demonstrated that the donabe is as much a performance piece as it is a cooking implement. Using the Ibushi Gin—a specialized smoker donabe—the chefs prepared a smoked salmon cube with a long-scallion shio-koji vinaigrette. The moment the lid was lifted, the concentrated smoke and aroma filled the room, serving as a sensory reminder that the vessel changes the “temporal design” of eating. The anticipation built by the lid’s seal created a heightened sense of arrival.

The chefs also challenged conventional boundaries by using the donabe for non-traditional dishes, including a wood-box Camembert and sausage board, proving that the vessel’s capacity for heat retention can modernize even the most ubiquitous party staples. The final act of the workshop was a traditional Duck Hot Pot, showcasing the use of the entire animal, paired with Inaniwa udon, kimchi, and fermented kanzuri.

Implications for Modern Hospitality

The success of FieldNotes signals a shift in the hospitality industry. Consumers are no longer satisfied with passive dining; they are seeking an educational, participatory, and grounded experience. By inviting guests to interact with the raw materials—from the soil in the fields to the porous clay of the donabe—SingleThread is creating a model that is both high-concept and deeply human.

The implications for the home cook are equally significant. As attendees left with their own Mushi Nabe steamers, they carried with them the responsibility of the "seasoning" process—a ritualistic cooking of rice porridge meant to prepare the clay for a lifetime of use. This transition from "consumer" to "custodian" of the object is a central tenet of the Connaughton philosophy.

Closing Reflections

As the sun set over the Russian River, the conversations that occurred at FieldNotes reflected a collective desire to return to the basics of human connection. In a world that often prioritizes speed, the donabe demands patience. It requires a commitment to the process, a respect for the ingredients, and, most importantly, the willingness to share.

For the Connaughtons, FieldNotes is more than an annual summit; it is a declaration of intent. Whether through their forthcoming book or the intimate details of a steaming hot pot in a Kyoto restaurant, they are inviting the world to participate in a slower, more intentional way of living. As November’s chill settles over Northern California, the vessels acquired at the summit now sit on kitchen counters, ready to transform simple suppers into lasting, meaningful rituals. The lesson of the donabe is clear: when we slow down to prepare our food with intention, we are ultimately preparing the space for the most important part of the meal—the people sitting across from us.