With fall in the air and a yearning for heartier fare settling in, now is the time to visit Wyebrook Farm for a meal to remember. Fellow Town Disher Ronna Dewey and I recently enjoyed an unforgettable Friday night dinner at the Honey Brook spot, pleasantly tucked away from the stress of deadlines, to-do lists and the hustle and bustle of everyday life.
Wyebrook is a 360-acre farm dedicated to producing delicious, nutritious food using sustainable farming practices. The 100% grass-fed beef, woodland-pastured pork and pastured chicken and eggs found on the menu all come from livestock raised right on the farm, using absolutely no growth hormones, antibiotics, chemical fertilizers, herbicides or pesticides. Now through November, as weather permits, seating is located outdoors in a courtyard offering spectacular views of Wyebrook’s farmland and neighboring countryside. You can also sit indoors if you’d like, but with Mother Nature in her glory this time of year, believe me—you won’t want to.
The farm’s rustic-chic setting is casual and convivial, the perfect location to unwind with a date, your spouse or your family. On the main patio, seating is at umbrella-shaded picnic tables, cushioned with sheepskin throws for comfort. No need to worry about the early fall chill as the sun goes down; Wyebrook has a basket of blankets for snuggling up in if need be. It’s those little touches, in addition to the impeccable service and out-of-this world food, that make you feel connected—to the earth, to your food and to the passion and dedication of the Wyebrook staff. And, of course, there’s the view. Here you’ll find Chester County at its finest, with sunsets and stars free of charge.
From start to finish, our meal was a revelation of exactly what farm-to-table dining is meant to be. We began with the Wyebrook charcuterie plate, which featured orange fennel lomo (cured pork loin), pork-liver terrine, beef-tongue pastrami, saucisson sec, curried cauliflower, pickled watermelon rind, roasted-jalapeno blueberry mustard and green tomatoes. The kick of the mustard, creaminess of the terrine, hearty smokiness of the tongue, mellow richness of the saucisson and crunchiness of the cauliflower, tomatoes and watermelon worked together to create a culinary marriage made in heaven.
Next we shared the chopped kale salad, which was large enough for us to split but still have a hearty serving each. Our plates of organic kale were topped with pungent blue cheese balanced by sweet blueberries and grilled peaches, smoked almonds and a bacon buttermilk dressing. The best word to describe it? Fresh. As in straight-from-the-farm, picked-that-morning fresh. Wyebrook sources the majority of its veggies and fruits from Lancaster Farm Fresh Cooperative, which means that the food you see on your plate—all of it—has come from no farther than 100 miles away.
As a fervent veggie-lover who shies away from meat-based meals, I had assumed that the farm’s offerings would be more appealing to carnivorous diners than to me. Nothing could be further from the truth. Yes, the menu includes dishes that will leave meat-lovers raving—braised beef shoulder, grilled pork sirloin, free-range chicken and bacon-wrapped meatloaf, among others—but the vegetarian offerings are no afterthought. The sweet-potato “scallops,” perfectly cooked rounds of sweet potatoes, pan-roasted cauliflower and sun-dried cherries atop farro risotto and a buttery port gastrique, is an inventive, remarkable dish, truly a testament to the creativity and skill of Wyebrook’s executive chef, Eric Yost (whose experience includes a turn at White Dog Cafe, renowned for its vegetarian offerings).
Likewise, the pork Bolognese was loaded with tangy oven-roasted tomatoes and bitter broccoli rabe and heaped with a light-as-air basil-whipped ricotta, the perfect accompaniments to the spicy ground pork and house-made gemelli that provided the base of the dish. More than simply scrumptious, the dish was a feast for the eyes as well, bursting with vibrant reds and shades of green.
We finished our meal by sharing Wyebrook’s lemon butter panna cotta, a just-right light, sweet and refreshing summer fruit compote graced with honey-lavender shortbread. As the stars rose above us we reluctantly left the farm, but not without first stopping into the market to marvel at its selection of hand-butchered meats, pastured eggs, homemade prepared foods and local cheeses, organic vegetables and gourmet grocery items. I vowed right then and there to return for more—the sooner, the better.
Dinner at Wyebrook Farm is served Wednesday through Saturday from 5:30–9 p.m. The farm also offers an outdoor cafe menu, featuring more casual fare, from 11 a.m.–4 p.m. Wednesday through Saturday. Enjoy live music every Saturday from noon–3 p.m. Sunday brunch is from 9 a.m.–3 p.m. Market hours are Wednesday through Saturday from 11 a.m.–9 p.m. and Sunday from 9 a.m.–3 p.m.
Wyebrook Farm is happy to host private parties, offering intimate dinners for groups celebrating an anniversary, birthday, rehearsal dinner or other special occasion and for businesses looking for a step above the usual corporate affair. For more information on private functions, visit the farm website.
Wyebrook Farm is located at 150 Wyebrook Road in Honey Brook; phone: (610) 942-7481. Make reservations online via OpenTable and be sure to follow the farm on Facebook, Twitter and Instagram.
- Photos: Michele Kornegay
