Wyebrook Farm

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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...

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Ian Knauer Chef Dinner At Wyebrook Farm

Ian Knauer

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.


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This Weekend: La Tuade du Cochon at Wyebrook Farm

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When Frank Bennett, the villain of the the 1991 film, Fried Green Tomatoes, turns up dead by the hand of Sissy, the cook, (in the yard, with the iron skillet) heroine Idgie Threadgood thinks for a minute. She says to Sissy’s son, “Big George…I think it’s hog boiling time.” To which his reply is, “No ma’am. It ain’t cold enough” and she insists, “It’s Hog. Boiling. Time.” [punctation mine]

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