Building a solid reputation for true farm-to-table cuisine has always been Wyebrook Farm owner Dean Carlson’s vision since purchasing the Chester County farm in 2010. Wanting to expand on bringing great food to the public, the farm recently introduced the first in a series of informative videos entitled Made With Wyebrook, which illustrate the farm’s homegrown approach.
Wyebrook Farm has always promoted a gratifying philosophy of self-sustainable farming, humane treatment of animals and preserving history while offering an authentic, seasonally creative menu at its award-winning restaurant. It was a natural progression, and the timing was right to assemble a team to share Wyebrook’s best-kept secrets and tips on creating a delectable meal in your own home—all with natural ingredients from the farm.
Executive chef (and now rising movie star) Anthony Colontonio shines in front of the camera at explaining, crafting and then plating one of his popular menu dishes utilizing fresh ingredients directly from the farm and its onsite butcher shop and market. The premier episode showcases Colontonio’s deft skills at searing tri-tip beef topped with beech mushrooms over pan-roasted potatoes, all drizzled with his signature salsa verde. Watch as he demonstrates the recipe while blending, stirring and smiling his way around the farm’s kitchen:
“Making the chef videos with Wyebrook is something I enjoy very much,” explains Colontonio. “It allows me to to bring our existing customers something new and fresh, while enticing new customers to come check us out. We offer a free, easy-to-follow companion recipe card with specifics (measured ingredients, prep and cooking temps, etc.) for each episode’s dish. Customers can receive the recipe card when they visit our store to shop.”
When asked about the video-making process, Colontonio says, “We have a great team working on the videos. This initial episode took around two hours or so to prepare for and an additional two hours to shoot. We hope to trim that down as we move forward, but we’re having a good time making them, and we have some fantastic seasonal ideas for future episodes. The hardest part for me is trying not to say ‘umm’ all the time.” The Made with Wyebrook videos, by filmmaker (and Wyebrook employee) Cameron Rice, are currently racking up views and likes on Facebook and YouTube.
Viewers are encouraged to visit Wyebrook and watch expert butchers skillfully hand-cut orders of beef, pork, lamb or chicken in the butcher shop area of the market, sliced to customers’ exact specification (or the specification on the recipe card). Many hard-to-find items such as cheek, tongue, offal, tail, marrow bones, ears and feet are also available.
The market also stocks a small selection of Wyebrook-grown and other organic locally grown vegetables each week. The selection varies throughout the growing season depending on what’s fresh, but it provides the perfect opportunity to try new or obscure heirloom vegetables and herbs. Wyebrook also offers several local artisan cheeses, including The Farm at Doe Run, Shellbark Hollow, Conebella Farm and Birchrun Hills Farm.
Why not make reservations at the BYOB restaurant, located in the rustic and charming 18th-century barn, and peruse the quaint market before or after your meal? Relax and indulge in the creative twists of the menu while overlooking acres of stunning scenery on the property. The restaurant is open for lunch on Wednesday through Saturday from 11 a.m.–3 p.m., dinner on Wednesday through Sunday from 5–9 p.m. and brunch on Sunday from 10 a.m.–3 p.m. The butcher and market hours are Wednesday through Saturday from 11 a.m.–9 p.m. and Sunday from 10 a.m.–9 p.m.
Stay abreast of the latest seasonal menu updates, events, classes and pertinent 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.
- Feature photo: Amanda Sharp
- All other photos: Wyebrook Farm
