Wyebrook Farm‘s Chef Dinner Series is as perfect as it gets to a farm-to-table, locally-focused, fresh, sustainable experience. With ingredients picked right from the land that morning, including eggs, vegetables and meat, you’ll never taste anything close to the remarkable meal at this event.
On Sunday, March 17, Wyebrook Farm will welcome Andrew Wood of Philadelphia’s Russet for a St. Patrick’s Day dinner in the restored 18th century stone barn. Chef Wood has often had Wyebrook meat on his menu but this is his first time cooking at the farm. Chef Wood’s style of new American cuisine gives nods to northern Italian and southern French flavors. You won’t want to miss these amazing dishes.
Beginning at 5 p.m., guests will enjoy passed hors d’oeuvres with a complimentary beer toast from local favorite, Victory Brewing, but the dinner is BYOB, due to the dry township laws. The five-course dinner will follow on the top floor of Wyebrook’s restored stone barn. Guests will be seated family style at 12 foot long reclaimed wood tables that provide panoramic views of the Wyebrook’s landscape in the distance.
The menu will feature house-cured Coppa with marinated celery, chili oil, soft-boiled Wyebrook Farm eggs; Turkey Liver Anolini with capon brodo, parmigiano-reggiano, lambrusco; Salt-crusted Pork Belly with finn potato-tomato ragu, salt-cured olives, salsa verde; Smoked and Braised Beef Shoulder with hedgehog mushrooms, collard greens, horseradish, creamy polenta, and Native Chestnut Cake with dried italian plums poached in grappa.
The dinner is $125 per person, including tax and gratuity. Seating is limited to 40 guests. Reservations are required and can be made by emailing [email protected]. Advance, non-refundable payment is also required so Wyebrook Farm can properly prepare for this amazing dinner.
Landscape photograph credited to Nina Lea Photography.
