Pig Mania: Wyebrook Farm to Host La Tuade Feast with Russet’s Andrew Wood

Join Wyebrook Farm in celebrating your love of pork at their upcoming La Tuade dinner, one crafted with six individual pig-heavy courses and reminiscent of the centuries-old French affair.

Since opening in April 2012, Honey Brook’s Wyebrook Farm, a 355-acre, modern-day oasis of grassroots agriculture has reacquainted eaters to the world of healthy, local and sustainable eating. In addition, Wyebrook has hosted countless farm-to-table dinners and cooking classes, and even, spent several days and nights spotlighting the art of butchery for eager locals.

Now, the cutting-edge farm is taking butchering to fresh educational levels by hosting its first-ever La Tuade, a traditional French celebration of pig slaughter on Sunday, Nov. 24. While the actual step-by-step a.m. instructional is sold out, adventurous diners are in luck: spots at the highlight of La Tuade festivities—the dinner!—are up for grabs. With Philadelphia chef Andrew Wood of Russet reigning over the kitchen, a pig-focused, six-course feast will be presented for local hog lovers.

Highlights of the La Tuade menu include: meal-starting charcuterie and antipasti, blood sausage with caramelized apple, parsnip and Sardinian flatbread; brown butter sweet potato tortellini in bacon-liver ragu; and slow-roasted pork loin and cotechino with creamy polenta.

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Dinner begins at 5 p.m. Cost is $100 per person and limited to 50 guests, so act fast! Email info@wyebrookfarm.com to reserve your dinner reservation. For more information, visit wyebrookfarm.com.

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