As the holder of Napa Green certifications for its vineyards and winery, St. Supéry is deeply committed to sustainability. This is true not only in the vineyards and winery, but also on the dinner plate. Just as sustainably farmed grapes are the basis for its estate-grown wines, St. Supéry seeks out sustainable seafood for the winery’s culinary program and highlights responsible purveyors through its annual Great Sustainable Seafood Tour.
In the latest episode of the https://stsupery.com/podcast (St.Supéry Sips) podcast, winery CEO Emma Swain chatted with Kyle Connaughton, chef and co-owner at https://www.singlethreadfarms.com/restaurant (SingleThread Farms) in Healdsburg, about the importance of sourcing sustainable seafood in restaurants, and supporting responsible purveyors.
SingleThread holds three Michelin stars as well as a Michelin Green Star, which recognizes restaurants that set the bar for sustainable practices. Along with growing its own organic produce for the restaurant, SingleThread adheres to strict seafood sustainability protocols.