Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.

Book Day Program

Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.

Book Day Program

Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.

Book Day Program

Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.

Book Day Program

Spend your day exploring the farm through intimate hands-on workshops and shared meals. Begin the morning with a welcome beverage and registration at our maker’s marketplace before joining your choice of up to two small-group workshop sessions where you’ll learn directly from chefs, farmers, and artisans. The workshop schedule includes options such as donabe cooking and a dashi demonstration led by Chef Kyle Connaughton, Wild Sonoma floral design and theory led by Head Farmer Katina Connaughton, a Garden to Glass cocktail workshop with bartender Scott Beattie, and more! Workshops are followed by a family-style lunch in the garden, featuring Kansas-style barbecue from Chef Darryl Bell of Stateline Road Smokehouse, brought to you by YETI. In the afternoon, settle in for a thought-provoking panel on agriculture and hospitality, moderated by acclaimed journalist Guy Raz and joined by leading voices in food, farming, and sustainability.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes invites guests into a series of intimate workshops designed to spark creativity and connection with the land. Choose from experiences such as Donabe cooking and dashi with Chef Kyle Connaughton, where the foundations of Japanese clay pot cooking are brought to life, Wild Sonoma floral design with Head Farmer Katina Connaughton, exploring the artistry of seasonal arrangements, or a Garden to Glass cocktail workshop with Scott Beattie, crafting drinks from ingredients grown just steps away. Each workshop offers a rare chance to learn directly from the chefs, farmers, and artisans who define Northern California’s rich culinary and agricultural landscape. These small-group, hands-on sessions are designed to spark creativity, curiosity, and connection while celebrating the abundance of the season.

Book Day Program

FieldNotes guests will gather in the afternoon for two keynote conversations hosted by Guy Raz, an acclaimed journalist and storyteller, exploring the intersection of agriculture, innovation, and a commitment to craft through the lens of sustainable food systems and pioneering winemaking.

The first panel brings together Katina and Chef Kyle Connaughton, Chef Matt Kammerer of Harbor House Inn, Chef Stuart Brioza and Nicole Krasinksi of State Bird Provisions and The Progress and The Anchovy Bar, and leading farmers and producers to explore what resilient and responsible food systems can look like. Drawing on their diverse experiences in the kitchen, on the farm, and within the broader community, this thought-provoking dialogue is designed to spark ideas, challenge assumptions, and inspire new ways of thinking about the future of food.

The second panel features Duncan Meyers of Arnot-Roberts, Katy Wilson of LaRue Wines, Prema Kerollis of Three Sticks Wines, and SingleThread Wine Director Chris McFall spotlighting the innovation shaping Sonoma County’s wine community. Here, environmental stewardship, scientific advancement, and evolving consumer trends intersect with urgent realities—protecting the land, adapting to climate change, and sustaining craft while honoring tradition. This conversation explores how these local innovators navigate the tension between heritage and adaptation, and why Sonoma County has become a beacon for pioneering, sustainable winemaking that’s capturing global attention.

FieldNotes guests will gather in the afternoon for two keynote conversations hosted by Guy Raz, an acclaimed journalist and storyteller, exploring the intersection of agriculture, innovation, and a commitment to craft through the lens of sustainable food systems and pioneering winemaking.

The first panel brings together Katina and Chef Kyle Connaughton, Chef Matt Kammerer of Harbor House Inn, Chef Stuart Brioza and Nicole Krasinksi of State Bird Provisions and The Progress and The Anchovy Bar, and leading farmers and producers to explore what resilient and responsible food systems can look like. Drawing on their diverse experiences in the kitchen, on the farm, and within the broader community, this thought-provoking dialogue is designed to spark ideas, challenge assumptions, and inspire new ways of thinking about the future of food.

The second panel features Duncan Meyers of Arnot-Roberts, Katy Wilson of LaRue Wines, Prema Kerollis of Three Sticks Wines, and SingleThread Wine Director Chris McFall spotlighting the innovation shaping Sonoma County’s wine community. Here, environmental stewardship, scientific advancement, and evolving consumer trends intersect with urgent realities—protecting the land, adapting to climate change, and sustaining craft while honoring tradition. This conversation explores how these local innovators navigate the tension between heritage and adaptation, and why Sonoma County has become a beacon for pioneering, sustainable winemaking that’s capturing global attention.

FieldNotes guests will gather in the afternoon for two keynote conversations hosted by Guy Raz, an acclaimed journalist and storyteller, exploring the intersection of agriculture, innovation, and a commitment to craft through the lens of sustainable food systems and pioneering winemaking.

The first panel brings together Katina and Chef Kyle Connaughton, Chef Matt Kammerer of Harbor House Inn, Chef Stuart Brioza and Nicole Krasinksi of State Bird Provisions and The Progress and The Anchovy Bar, and leading farmers and producers to explore what resilient and responsible food systems can look like. Drawing on their diverse experiences in the kitchen, on the farm, and within the broader community, this thought-provoking dialogue is designed to spark ideas, challenge assumptions, and inspire new ways of thinking about the future of food.

The second panel features Duncan Meyers of Arnot-Roberts, Katy Wilson of LaRue Wines, Prema Kerollis of Three Sticks Wines, and SingleThread Wine Director Chris McFall spotlighting the innovation shaping Sonoma County’s wine community. Here, environmental stewardship, scientific advancement, and evolving consumer trends intersect with urgent realities—protecting the land, adapting to climate change, and sustaining craft while honoring tradition. This conversation explores how these local innovators navigate the tension between heritage and adaptation, and why Sonoma County has become a beacon for pioneering, sustainable winemaking that’s capturing global attention.