Chef Kyle and Head Farmer Katina Connaughton of the three-Michelin-starred SingleThread have announced their third annual residency at The Lodge at Blue Sky, Auberge Resorts Collection. The culinary experience, titled “ThroughLine,” will take place from Feb. 13-17 and Feb. 20-23 and offer an omakase-style dinner with 14 available seats and two nightly seatings during the nine-day residency.  ThroughLine will feature a curated, 12-course menu designed to deepen attendees’ connection to the origins of their food, the company said. Central to the experience is an eight-part film series directed by Emmy-nominated filmmaker Justin Taylor Smith. “As each course unfolds, guests will embark on a cinematic exploration of the farmers, growers and artisans who cultivate the ingredients on their plates,” read a press release. “Through stunning visuals and immersive storytelling, diners will gain a profound appreciation for the journey of each ingredient, celebrating sustainable sourcing and the artistry behind its cultivation.  “SingleThread said it will incorporate locally sourced materials, handcrafted Japanese dishware and floral arrangements to create an environment that mirrors the beauty of the surrounding wilderness. Two seatings are available at 5 p.m. and 8:30 p.m., and prices start at $400-plus per person, with optional wine pairings available for an additional charge. Two other experiences will be offered as part of SingleThread’s residency at The Lodge at Blue Sky, Auberge Resorts Collection. Katina will host a guided foraging and floral design journey through the picturesque Wasatch Mountain Range surrounding the resort. Guests will begin with an introspective winter hike in which they will uncover local flora while learning about Katina’s expert foraging practices. Along the way, she will share insights into her sustainable farming methods from Sonoma County and demonstrate how to adapt these principles to different landscapes. The experience culminates in a seasonal tea service crafted by SingleThread’s culinary team. Using the natural materials gathered during the hike, participants will create floral arrangements to take home in artisan vases. This experience is limited to eight guests and is priced at $450-plus per person.  The second experience lets attendees embark on an alpine adventure with Chef Kyle for a day of heli-skiing. Attendees will depart from the resort’s high-alpine yurt and take a scenic flight over the Wasatch Mountain Range. Afterward, they will return to the resort’s Speyside Yurt for an après-ski spread, featuring light bites, whiskey flights and cocktails by The Macallan. This excursion is limited to six guests and is priced at $5,000-plus per person. For more info, visit aubergeresorts.com/bluesky/experiences/singlethread. The post Chefs Kyle and Katina Connaughton return for third residency at The Lodge at Blue Sky appeared first on Park Record.