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.
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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