One of California’s top restaurant teams is moving to Utah next month for a red carpet-worthy culinary pop-up. Kyle and Katina Connaughton, the husband and wife chefs behind the three Michelin star SingleThread Farms restaurant in Sonoma County present a ten day dining experience during the Sundance Film Festival in Park City, hosted by the brand new Lodge at Blue Sky, Auberge Resorts Collection.
SingleThread’s Usu-Zan pays homage to the time the Connaughtons spent living, learning and cooking in Hokkaido, Japan as young chefs. The exclusive ten-day race is scheduled for Jan. 20-30 at the new 46-room Inn complex located on 3,500 acres near Deer Valley Resort.
“Our winters in Hokkaido have been some of the most formative of our lives,” says Kyle Connaughton. “Katina and I would sit for hours fortifying the broth, sharing sake and talking. It was a way of cooking and a way of life that changed us forever. The experience of gathering around a table with friends and family while enjoying rich and touching hot donabe dishes inspired many ideas of what SingleThread would someday become.
All SingleThread staff will be present during the engagement, staged in a glamorously reinvented barn at the complex called Arena. The seven-course dinner centers around a handmade donabe pot with Hokkaido king crab seafood miso options, a shabu-shabu A-5 Wagyu pot, a Duclair roast duck pot. or a vegetarian Shojin style pot. Food and wine pairings include Dom Pérignon Champagne as well as some of the best producers in Sonoma County and around the world. The vegetables are sourced from SingleThread Farm and Gracie Farm in Blue Sky. After dinner, guests will retire to a whiskey lounge bar for dessert bites and digestives.
Only 25 tables are available per evening with seats starting each evening at 5:00 p.m. Dinner packages cost $ 800 or $ 900 per person (depending on choice of main course) and include these top-notch drink pairings. Reservation information is here.
Although the Connaughtons grew up in Southern California, their menus are inspired by years of living and cooking abroad, in the UK and Japan. Their Sonoma restaurant is known for their personalized, handmade dishes and donabe from 8th generation Iga master potters. Awarding SingleThread three stars, Michelin said: “Exquisite is just beginning to describe a meal at this gem of Healdsburg, where every detail has been taken care of, foam and flowers cradling the presentation of the amuse bouche. to heirloom seed packets that are sent home. as farewell gifts.
Nestled in the Wasatch Mountains, The Lodge at Blue Sky, Auberge Resorts Collection sits on 3,500 private acres and is the area’s most luxurious new outpost for hiking, fly fishing, and archery. clay, horseback riding and heliskiing. The Lodge’s restaurant, YUTA, run by award-winning Executive Chef James Beard Galen Zamarra, serves cuisine created with ingredients sourced from an on-site organic farm. The resort has an on-site High West Whiskey Distillery and its own 30,000 square foot indoor equestrian center and rescue sanctuary.