There is a place in Honey Brook where farm-to-table dinners are done correctly. The fresher-than-fresh experience, held in a restored 18th-century stone barn, offers panoramic views of stretching farmland where the meal’s ingredients were grown, raised and gathered. This unique affair is not just a one-time occurrence, but rather an entire series of chef dinners. The next chance for food fanatics to get in on Wyebrook Farm’s delicious action is Sunday, March 17.
For each chef dinner in the series, Wyebrook Farm carefully selects a local culinary genius to use their natural products in crafting sensational fare. Chef Andrew Wood of the well known Philadelphia dining spot, Russet, accepted his invitation with ease since Wyebrook’s meats already make a regular appearance on his menu. Guests can expect American cuisine with nods to northern Italian and southern French flavors and techniques, as they begin their experience at 5 p.m. with passed hors d’oeuvres. A complimentary beer toast from Victory Brewing Company will also assist in kicking off the evening, but the remainder of the dinner is BYOB.
Shortly after staking out a seat at the 12-foot long reclaimed wood tables, a most memorable five-course dinner will follow for each guest, featuring house-cured coppa with marinated celery, chili oil and soft-boiled Wyebrook Farm egg; turkey liver anolini with capon brodo, Parmigiano-Reggiano and Lambrusco; salt-crusted pork belly with finn potato-tomato ragu, salt-cured olives and salsa verde; smoked and braised beef shoulder with hedgehog mushrooms, collard greens, horseradish and creamy polenta; and finally, native chestnut cake with dried italian plums poached in grappa.
The dinner is $125 per person, including tax and gratuity, and seating is limited to 40 guests, so reservations are required. Those interested may make a reservation by emailing info@wyebrookfarm.com. Advance payment is required and is non-refundable.
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