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Earth to Table: Sustainable Dining at Wildflower Farms

The Auberge resort in upstate New York emphasizes environmental harmony, sustainable farming and local sourcing.

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Clay, the main restaurant at Wildflower Farms designed by Ward + Gray is home to the culinary magic that happens at the resort. Courtesy of Wildflower Farms, Auberge Resorts Collection.

Just 65 miles north of New York City vibrant sits the Hudson Valley—a National Heritage Area that’s the perfect weekend retreat from urban life. With its breathtaking Catskill Mountains and awe-inspiring landscapes, this region sparked a life-altering transformation for Kristin Soong Rapoport and her partner Phillip Rapoport nearly two decades ago. 

The pair began in the town of Gardiner, where the rugged Shawangunk Mountains lured them in for weekend rock climbing adventures. "We learned how to set up our own climbing routes, grow our own food at the base of the mountain, and started inviting friends from the city to experience this lifestyle with us," says Rapoport. “The joy they found in it made us want to share this experience with more people." 

This inspiration gave birth to Wildflower Farms—a thoughtfully designed 140-acre resort, created in partnership with Auberge Resorts Collection, that embodies the laid-back yet sophisticated spirit of the lower Hudson Valley.

The menu at Clay includes dishes such as the dry-aged porterhouse steak, the Atlantic black cod, the black angus tartare, the fall harvest tempura, and the country milk bread. Courtesy of Wildflower Farms, Auberge Resorts Collection.

The land itself holds a deep history, evolving from pristine forest to dairy farm, and later to a tree farm, before reaching its current form. "Investing in the farm was key for us—it takes time," Rapoport says. "From day one, we envisioned the farm as the heart of the property, with all elements complementing it." 

Since opening in 2022, Wildflower Farms has set itself apart with its mindful approach to sustainability, honoring both the land and the community. Over 80% of the property remains in its natural state, with environmental stewardship guiding everything from greenhouse management to agricultural practices. Its sustainability efforts include a partnership with a local solar farm in Stone Ridge, powering daily operations and reducing carbon emissions. Thoughtfully designed rain gardens not only enhance the landscape but also capture rainwater, replenishing an underground aquifer. Their extensive composting operation enriches the soil and addresses food waste—a significant contributor to greenhouse gases.

From the seasonal menu options, during the fall and winter, guests can enjoy house made focaccia and apple cider donuts from produce found right on property. Courtesy of Wildflower Farms, Auberge Resorts Collection.

At the heart of the resort sits Clay, a restaurant where the seamless collaboration between Chef and Farm creates a truly authentic dining experience. Each dish—from seed selection to harvest—reflects deep intentionality. This spring, the menu will feature a whole roasted Hudson Valley peking duck. The dish blends tradition with local bounty, incorporating maple syrup from the property’s mature trees for a touch of sweetness. This strong connection to the land ensures a dynamic, seasonal menu that evolves with the rhythms of nature—whether it’s the fleeting spring ramps, which pair perfectly with their signature Porterhouse, or the freshly harvested vegetables at their peak.

For Rapoport, the ultimate vision extends beyond creating a beautiful destination. "I want travelers to stay with purpose, to learn through firsthand experiences that promote both self-care and a deeper care for our planet, she says." At Wildflower Farms, sustainability isn’t just a practice—it’s an invitation for guests to leave feeling more grounded, more connected to nature, and more in tune with their own well-being.

The greenhouse at Wildflower Farms. Courtesy of Wildflower Farms, Auberge Resorts Collection.

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