- Neighborhood: Chester County
- 150 Wyebrook Road, Honey Brook, PA
- Phone: 610-942-7481
- Website | Facebook | Twitter
- Cuisine: Healthy
- Accepts Credit Cards: Yes
If the Kensington Quarters’ Instagram feed is any indication, we’re getting very close to experiencing meaty, pasture-raised goodness at the much anticipated butcher counter, bar, and restaurant opening tomorrow in Fishtown.
For many, the event that introduced butcher Bryan Mayer to Philadelphia was Wyebrook Farm’s first La Tuade du Cochon–an opportunity for bacon lovers to confront their crimes and their passions, and one that the farm is reprising this year, on November 16. The event will be a start to finish hoof-to-table dining experience. That’s right, a heritage hog, slaughtered, bled, scalded, and butchered (as professionally and respectfully as possible), and then memorialized in a meal by chef Andrew Wood of Russet.
There are a few spots remaining for this year’s event. Class and dinner are $125 per person (includes tax and gratuity). Secure your place at the table by e-mailing: firstname.lastname@example.org. And, in the meantime, we have the menu.
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...