Farm-to-table. It’s a phrase that gets thrown around a lot these days. But nowhere does it mean more than Wyebrook Farm in Honey Brook, which uses all 360 acres of its diverse, sustainable polyculture at an on-site, award-winning restaurant and market.
Nose to tail, bean to sprout—every delectable bite on your fork has been harvested at the farm. We sat down with a few members of the Wyebrook team and asked them to tell us more about how the farm makes its magic.
The Meat
“It doesn’t get more organic than this,” boasts Ryan Bostdorf, farm manager. Scheduling, feeding and preparing the meat and poultry at the farm for butchering is not easy, but Ryan, who’s worked on this farm for six years, continues to enjoy what he does—and more importantly, how it’s done.
This year, 75 grass-fed Devon Angus crossbred cattle provide the beef for the farm. “Proper marbling of the beef is crucial,” says Ryan, “so we produce ribeyes that have less back fat but more flavor and a healthier take with marbling than what one would get from a more industrial location.” Combine that with the magic of the talented butcher and chef teams and it’s a definite win-win for the customer.
Currently raising heritage-bred Berkshire pigs that consume a natural non-GMO grain feed for about 150 swine a year, Wyebrook is known for pork that is more like red meat with proper marbling and succulent flavor.
Over 300 free-range “broiler” chickens are part of the menagerie as well, including Red Sex link laying hens, which typically take longer than industrial chickens to produce eggs (7 vs. 12 weeks). The cluckers are fed grain but tend to favor their natural diet of grass, legumes and bugs, which makes for a much more tender and flavorful bird.
The Menu
The artist of the imaginative menu at Wyebrook is executive chef Anthony Colontonio, who loves being able to unite seasonal produce with melt-in-your-mouth meat to create the ultimate dining experience.
He shares a menu dish—seared pork belly confit—to illustrate the utilization of sustainable produce, herbs and flowers with the farm’s livestock. Wyebrook-raised pork is topped with house-made kimchi using shaved Napa cabbage, carrots and radishes blended with a smooth green chili puree comprised of pickled ginger, garlic and usually serrano and jalapeno peppers for a bit of a kick.
Salsa piping made from charred green tomatoes, onion, toasted peanuts, roasted garlic with cilantro and parsley is added as a bed for the pork. Adornments include mandolin-sliced raw breakfast radishes, cilantro and edible flowers to create the perfect visual effect.
The Team
It takes a team of enthusiastic professionals to get the job done, and Wyebrook has no shortage of energetic professionals. Hitting close to 75 employees in peak season, general manager Lauren Heald explains how invested the staff is at Wyebrook: “We’re like a big family. It’s important to us to make sure each area runs smoothly, and we exude that philosophy so our lunch and dinner guests rave about their experience. We’re so excited to be offering new menus, music nights, classes and tons of summer activities this year!”
With the recent record-breaking attendance at the popular Wyebrook Music Fest and Mother’s Day sellout, it’s obvious that “people love to stroll the grounds and see, touch and even smell where their food comes from while just relaxing.”
The Sunsets
Who can argue with gorgeous sunsets in the country? Our suggestion is to bring your favorite wine or growler and catch a breathtaking colorful sky while dining, or enjoy local live music on select days. Rustic charm inside the historic barn restaurant, an intimate herb garden and quaint market and expansive views make Wyebrook a destination to definitely put on your must-visit (or revisit) list.
Hours of operation are as follows: lunch, Wednesday–Saturday, 11 a.m.–3 p.m.; dinner, Wednesday–Sunday, 5–9 p.m.; and brunch, Sunday from 10 a.m.–3 p.m.
Stay abreast of the latest seasonal menu updates, events, classes and other information on the Wyebrook Farm website. You can also follow along on Facebook and Instagram.
Wyebrook Farm is located at 150 Wyebrook Rd. in Honey Brook; phone: (610) 942-7481.
- Sunset photo: Michele Kornegay
- Remaining photos: Wyebrook Farm
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