The restaurant at Wyebrook Farm has always promoted a worthwhile philosophy of self-sustainable farming, humane treatment of animals and preserving history while offering an authentic seasonally creative menu. Building a solid reputation for true farm-to-table cuisine has remained a vision of owner Dean Carlson since he bought the 360-acre farm in northern Chester County back in 2010.
Recently in need of a polished executive chef who could continue to nurture and lead Wyebrook Farm as one of the area’s finest BYOB destinations, Dean didn’t have to look further than his own back yard. He explains, “We spent the last few months talking to higher profile chefs in Philadelphia about the executive chef position here, but decided that we had the best person for the job here already.”
Enter Anthony Colontonio. The eager and talented (and former sous) chef says his love of genial mealtime and food prep was inspired by his Italian family heritage. “Everything was discussed and resolved around the table,” he notes. Following up with a degree from the Restaurant School at Walnut Hill in 2012, he continued to hone his culinary chops with impressive stints at Juniper Commons, El Vez, Lolita and Brick Farm Tavern.
Dean shares, “Despite his young age, Anthony takes advantage of every opportunity to put out some exceptional food. He understands how a true ‘table on the farm’ restaurant has to work, and I am really excited to see what else he can do!”
Born in South Philly with a bit of Jersey and Floridian blood flowing through his veins, Anthony finds the farm-to-fork experience closest to his personal values and promises to up the challenge by utilizing the farm’s ingredients and meat cuts completely. “Using every part of our product is crucial,” he confides. “Bones of the animals, roots, stems and flowers of produce and herbs while keeping everything flavorful and creative is my goal. I can’t throw anything away.”
He also touts the expert butchers at Wyebrook, who work with him to anticipate changing menus and ingredients, not to mention providing the best and freshest cuts available. “It’s a valuable partnership and one where learning and incorporating new ideas is paramount to the success of the restaurant experience here.”
When asked about culinary trends he plans to incorporate into his menu, Anthony is quick to point out smoking, braising and curing of picnic and shoulder cuts. Brining also plays well with meats, using pepper, coriander and pink curing salt to get a crust that brings a level of texture and flavor that makes the dishes excel. Sauces and soups made with bone broths also make the list of trends that provide the perfect touch when combined with the rest of the presentation.
We asked Anthony about his reason for following this arduous path into the kitchen of a top-notch local mainstay. “I know this may sound uncomplicated, but I truly have a passion for making people happy. Food is the center of everything we do as human beings, and when folks come here to enjoy each other’s company while indulging their palate with dishes that are from our farm while sipping a bottle of their favorite wine—what can be better than that?”
Queried on personal traits that help push him above the competitive world of chefs, Anthony notes that skills are skills and that it’s okay to make a mistake as long as it’s learned from and never made again. Focusing on being in the moment while also multitasking is essential not only to him, but to the entire chef team. With no room for negative or egotistical attitudes in the back of the house, the kitchen team all grooves to the same music (apparently everything from the Backstreet Boys to hip hop and country tunes keep the level of energy high and upbeat). Side note: Anthony considers himself the best singalong artist of the crew.
Anthony tells us his parents are an inspiration. “They never gave up on me and they totally support me where I am at this point in my life.” He also is grateful for “the opportunity to be working with Dean, who is an expert at listening to new ideas and is one of the most trustworthy people I’ve ever worked with.”
Top Threes from the Chef
We don’t know about you, but we love to get tips from the experts who live, breathe and eat food. Check out what chef Anthony says about these top threes.
Top Three Ingredients Every Kitchen Must Have?
- Salt. Without it, there just is no flavor. Experiment with different ones like pink, pickling and flavor-infused salts. Just go light at first and always taste along the way.
- Stock or au jus. Obviously, homemade is healthiest and best, but if you have a favorite organic stock that you prefer, go for it.
- Garlic. I’m Italian. What more can I say?
Top Three Herbs You Can’t Do Without?
- Basil. Come on, weren’t you listening? I’m Italian.
- Dill. The smell is classic. And it’s fantastic for pickling and sauces that pair with meats.
- Tarragon. Not what I would consider an everyday kitchen herb your readers would have on hand, but it’s amazing to use in salad dressings for an earthy pop. Also, it adds depth to cream sauces.
Recipe from the Chef: Salsa Verde
We love roasting veggies of any kind, so we pushed chef Anthony to divulge one of his favorite recipes when roasting vegetables. He obliged with his specialty salsa verde, which is perfect for tossing with vegetables before the roasting process or for spooning over veggies when they come out of the oven (or off the grill). The sauce is also great for drizzling over meats as they are grilling. Refrigerate unused portion or feel free to cut the recipe in half.
Ingredients
- 3 bunches parsley
- 4 cloves garlic
- 1 Tbsp red pepper flakes
- 2 quarts good olive oil
Method
Blend ingredients (with a food processor—or better yet, with a blending wand) for 30 seconds or until completely smooth.
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Schedule a food-focused gathering of friends and family and get a chance to experience the talent of chef Anthony while enjoying the beautiful surroundings of Wyebrook Farm. We guarantee a memorable experience like no other. Reservations can be made on the Wyebrook Farm website.
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 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.
- Photos: Wyebrook Farm
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