Goat Tuade At Wyebrook Farm

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Last November, butcher Bryan Mayer (scheduled to open Kensington Quarters very soon now) partnered with chef Andrew Wood from Russet and the team at Wyebrook Farm in Honey Brook, PA on “la tuade” a day that began with one of Wyebrook’s heritage hogs on the hoof and ended with a multi-course meal featuring cuts from that hog.

The day of butchery demonstrations and discussions of sustainable farming was so well-attended that they’ve scheduled a second event on Sunday,  April 27th, with one of the male dairy goats from Doe Run farm. While this event isn’t for everyone, for folks who eat meat it is a rare chance to confront the realities of meat eating in a respectful and professional context.




And, of course, we have the menu...

La Tuade Goat Dinner at Wyebrook Farm

Bacon-wrapped Liver Spiedino

Tuscan-Style Pork Sausage, Grilled Flatbread, Aioli

Goat Ricotta Gnudi

Goat Heart and Liver, Baby Carrots, Fiddle Head Ferns

Boudin Noir Ravioli

Grilled Wild Ramps, Asparagus, Preserved Lemon and Ramp Pesto

Capretto Baked in Clay, Spit Roasted Goat Leg, Grilled Goat Chops

Stewed Tomatoes, Stinging Nettles, Woodland Jewel Mushrooms, New Potatoes Cooked in Ash

Goat Cheese Cheesecake

 

The event starts at 2pm and dinner at 5pm. Tickets are $100 per person, including tax and gratuity. Reserve yours by e-mailing: info@wyebrookfarm.com

Wyebrook Farm [Official]

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