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Dining at Wildflower Farms
Dining at Wildflower Farms

Dine at Wildflower Farms

Source-origin cuisine paying tribute to the Hudson Valley

Celebrate the seasons and land that nourish us

Fusing the concept of wild comfort with a passion for ingredients sourced from the property’s namesake farm , the epicurean program at Wildflower Farms is a love letter to the seasons and stories of the Hudson Valley. Three distinct experiences offer an exploration of New American cuisine as told through global techniques and flavors.

Clay Restaurant interior
Vegetables dish
Chef slicing beets on a cutting board
Clay Restaurant interior
Vegetables dish
Chef slicing beets on a cutting board
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Clay

The epicenter of the experience at Wildflower Farms, Clay courts guests with a creative and curious kitchen. Serving breakfast, lunch and dinner, the rustic new American menu pairs seasonal vegetables grown from local farms and onsite in clay rich soils, with well-sourced animal proteins for a dining experience that celebrates the region’s bounty. Menus are accompanied by a considered wine list that uniquely places farming practices at the forefront, spotlighting stalwarts of the Old and New Worlds alongside exciting new vintners. Seasonal cocktails are simple and classic, making the most of the surrounding gardens to incorporate unexpected infusions, tinctures, and flavors.
Great Porch interior

The Great Porch

This open-air venue offers unparalleled views of the Shawangunk Ridge. Mornings begin with relaxed coffee and pastries, the afternoon brings light, shareable bites before evolving into a destination for pre-dinner cocktails. Satisfying bar snacks accompany the evening drinks, which call for gathering around the fire with friends after a leisurely dinner.

Poolside dining at Wildflower Farms

Dew Bar

This memorable poolside experience is set amongst fields of wildflowers and greenery, and spotlights culinary talent in a relaxed, sun-drenched setting. Offered at our outdoor pool from May until September, Dew Bar serves refreshing cocktails to complement the small bites and lunch throughout warm afternoons.

Bringing More Flavor to the Hudson Valley

Informed by our on site farm and our cooking barn, culinary experiences explore the bounty and makers of the Hudson Valley. Overseeing the restaurant is Executive Chef Rob Lawson who collaborates with Jax Huges and Brady Loux, the property’s two founding farmers, as well as its adjacent cooking school and farm education center, Maplehouse, to offer a holistic epicurean experience that emphasizes the importance of seasonality and sustainability.

Hands tending to herbs
Fresh vegetables
Mushrooms on grill
Hands tending to herbs
Fresh vegetables
Mushrooms on grill
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Culinary Experiences

  • Forage the Farm

  • Farm Sessions

  • Pickling & Preserving

  • Botanical Baking

  • Botanical Hour

  • Fireside Bites

  • Wild Comfort Dinner Series

  • Ramp Planting

Chef preparing food

Executive Chef Rob Lawson

Chef Rob is at the helm of all Wildflower Farms epicurean experiences. Originally from Austin, Texas, Chef Lawson’s cooking style is an accumulation of his time living and traveling throughout Asia as well as his experience at notable fine dining restaurants, including Kaijin in Bangkok, Uchi in Austin and John Fraser’s kitchens in New York City, where he was most recently the executive chef at Iris. In tune with the property’s zero-waste and sustainability efforts, his specialty lies in utilizing the whole vegetable in a subtly-layered context. Clay will be an exciting return to his global references as Lawson navigates New York’s short growing season with preservation techniques influenced by Asian tradition.
Hands holding fresh lettuce

Farm Consultant Zaid Kurdieh

Zaid Kurdieh of Norwich Meadows Farm is a partner and farm consultant at Wildflower Farms. Zaid has partnered with the farmers at Wildflower Farms to guide the design and plantings in order to optimize our products, consult on Maplehouse programming, and partner with the Auberge Resorts Collection team to bring in exceptional and dynamic epicurean talents for a culinary series. Zaid’s own farm is utilized and known by notable chefs in New York City for the quality, diversity, and taste of its produce.
Farmer harvesting vegetables

Founding Farmers Jax Huges and Brady Loux

Bringing a new dimension to Hudson Valley’s storied history of culinary influence, the six-acre namesake Wildflower Farms farm pays homage to the region’s back-to-the-land ethos. Previously a dairy farm and then a fallow tree nursery in past generations, the land today comprises a four-season organic farm of fruit orchards, vegetable gardens, farm animals, mushrooms, aromatic herbs and flowers. Founding farmers Jax Huges and Brady Loux have employed a diversified, no-till method and use things like tillage radishes and cover crops that regenerate and build up the soil with organic material. A raised vegetable bed and hoop house system tackles the region’s heavily clay soils and extends the growing season year round. Huges and Loux are focused on growing for flavor and sharing their knowledge.