Joshua Pinsky Closes Wildflower Farms' Chef's Atelier Series With Foraged Farm Dinner

The final chapter of Chef's Atelier, a culinary series hosted at Wildflower Farms in collaboration with Le Creuset, showcased Joshua Pinsky, the chef and owner of Claud and Penny in New York. Pinsky, along with farm director Will Conway and Clay's head chef Brian VanderGast, gathered ingredients from the resort's farm for a three-course dinner focused on farm-to-table dining. The fall menu prominently featured radishes, carrots, and collard greens, while Pinsky introduced a goat cheese fondue as an alternative to traditional Alpine options. Conway emphasized that the series aimed to highlight freshly harvested vegetables as the stars of the event. VanderGast described the partnership as a way for visiting chefs to reinterpret the farm's staples through their unique culinary experiences, aiming for guests to feel a connection to the food and setting.