Acclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his carrer as a chef, and some of his culinary influences. He also discusses the importance of sustainability and plant-forward cuisine.
Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels.
Watch the full documentary and find plant-forward recipes here!

Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread

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Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item.
Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of Massachusetts-Amherst. This is a popular made-to-order item at Worcester Dining Commons for the students of UMass.
Watch the full documentary and find recipes here!

Jian Bing at UMass-Amherst Dining

This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish.
Watch the full documentary and find recipes here!

Middle Eastern Platter at UMass-Amherst Dining

Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of Massachusetts-Amherst “best campus dining in the United States” seven years in a row.
Watch the full documentary and find recipes here!

Interview with Chef Alex Ong from UMass-Amherst Dining

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme.
Watch the full documentary and find recipes here!

A Chef’s Tour of New York’s Union Square Greenmarket

Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens. 
Watch the full documentary and find recipes here!

Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread

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