- Neighborhood: Chester County
- 150 Wyebrook Road, Honey Brook, PA
- Phone: 610-942-7481
- Website | Facebook | Twitter
- Cuisine: Healthy
- Accepts Credit Cards: Yes
This summer Dean Carlson’s Wyebrook Farm is offering “farm to fork” dinners, prepared on site by Chef Eric Yost. Diners can enjoy the farm’s grass-fed beef, heritage breed pork and free pastured chicken accompanied by locally grown produce. Guests will be seated outdoors on the farm and are encouraged to stroll the 350 acres. Prices will vary from the $7 organic fried green tomatoes to $23 black trumpet encrusted pork sirloin. Other good news? The farm is always BYOB. Dinner is served Wednesday through Saturday from 5:30 to 9 p.m. Reservations are required.
Wyebrook Farm [Official]
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...
If you’ve watched any Saturday morning TV recently (not counting cartoons), you might have caught Ian Knauer’s show The Farm on WHYY. Knauer, who spent almost a decade as a cook in the test kitchen of a little magazine called Gourmet, has returned to his roots, cooking, filming, writing and teaching from his family’s farm in Chester County.
And now, he’s teaming up with neighbor Wyebrook Farm to host another of their wildly popular chef’s dinners on Saturday, April 12th. Fifty guests will enjoy a complimentary toast of Victory beer followed by a menu of Spring produce favorites and Wyebrook’s pasture-raised meats.