Details: Beginning at 7 p.m., guests will enjoy a complimentary Victory beer toast and amazing views of the farm. The dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables dressed in candlelight with panoramic views of the Wyebrook’s landscape in the distance. The dinner is $100 per person, including tax and gratuity. Seating is limited to 40 guests and reservations are required. For those who would like to make a reservation, please email us at info@wyebrookfarm.com. Advance payment is required and it is non-refundable so that we prepare properly for this amazing dinner. Menu: First Course: White Asparagus with warm chicken chorizo dressing, hearty salad greens, and nasturtium leaves.  Second Course: Potato Gnocchi, with confit gesier and ramps in spring garlic butter.  Third Course: Roast Chicken: poached sliced breast, crispy chicken thighs with young vegetables, green almonds and potatoes in an almond infused  chicken jus.  Dessert Course: Chocolate Cake Bar with cafe con leche, a coffee crumble and thai basil. Chef: At age 35, Chef Adams is considered one of Philadelphia’s most exciting and talented chefs. He’s known for his extraordinary work previously as executive chef of Pub & Kitchen, a popular gastropub in the Rittenhouse Square neighborhood of the city, and The Diving Horse, a seasonal seafood-focused BYOB in Avalon, NJ. In addition to his kitchen duties, he is the co-owner of Rival Bros Coffee, a small-batch, custom coffee roaster, which we’re proud to offer for purchase at Wyebrook’s Market.  Jon also is working with us here at Wyebrook on our regular cafe menu and our Friday Night Dinner series.  We are also excited to have Mike and Carolyn from the Street Food Philly truck assisting Jon in our kitchen for the dinner.    

DETAILS:Beginning at 5 p.m., guests will enjoy passed hors d’oeuvres with a complimentary beer toast from our neighbors at Victory Brewing, but the dinner is BYOB, due to our dry township.  The five-course dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables with panoramic views of the Wyebrook’s landscape in the distance.  The dinner is $125 per person, including tax and gratuity.  Seating is limited to 40 guests and reservations are required.  For those who would like to make a reservation should email us at info@wyebrookfarm.com.  Advance payment is required and it is non-refundable so that we can properly prepare for this amazing dinner. MENU:  House-cured Coppa with marinated celery, chili oil, soft-boiled Wyebrook Farm egg; 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; Native Chestnut Cake with dried italian plums poached in grappa. CHEF:  Pennsylvania native Andrew Wood, 36, opened Russet, his first restaurant, in Philadelphia last winter.  Working alongside his wife, pastry chef Kristin Wood, Andrew serves new American cuisine with nods to northern Italian and southern French flavors and techniques.  Russet is set in a charming 1800s-era brick townhome, a suitable backdrop for the restaurant’s farm-to-table cuisine. Before opening Russet, Andrew cooked at Old City’s acclaimed Fork where he spearheaded the ambitious charcuterie program that was awarded Philadelphia magazine’s “Best of Philly” in 2010.  Andrew has also held positions in other top kitchens across the country, including the Napa Valley’s Terra, San Francisco’s Quince and Chicago’s TRU.  Working alongside some of America’s most gifted and well-respected chefs, he honed his abilities in animal butchery and hand-shaping pasta, as well as art of sourcing ingredients locally and cooking with the seasons, skills that influence the seasonal fare he prepares and serves at Russet.  

DETAILS Beginning at 7:30 p.m., guests will enjoy a complimentary beer toast from our neighbors at Victory Brewing served from a firkin keg, but the dinner is BYOB, due to our dry township.  The five course dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables with panoramic views of the Wyebrook’s landscape in the distance.  The dinner is $100 per person, including tax and gratuity.  Seating is limited to 40 guests and reservations are required.  For those who would like to make a reservation should email us at info@wyebrookfarm.com.  Advance payment is required and it is non-refundable so that we can prepare for this amazing dinner.  MENU: The menu will include: Country style Pâté (Pâté de Campagne) with Celeriac Remoulade; Beef Kidneys (Rouelles de Rognons) a la Dijionaise; Roast Lamb (Roti de Agneau) Chickpea Pistou Tomato, Fennel,and Orange Compote; Salade Digestive; Pear tart Frangipane (Tarte aux Poires a la Frangipane) and an assortment of Victory bathed cheeses from Doe Run Farm.  CHEF: Chef Janet joined Wyebrook in February 2012 as our full time chef and butcher.  She grew up in Minnesota but had lived much of her adult life in New York City.  Chef Janet had been an instructor at the French Culinary Institute in Manhattan for 10 years.  She had also worked with Lafrieda Meats, one of the finest butchers in New York.  Janet's background as a teacher is important to us at Wyebrook so that she can be a resource for you our customers.  

DETAILS Beginning at 7:30 p.m., guests will enjoy passed hors d’oeuvres with a complimentary beer toast from our neighbors at Victory Brewing, but the dinner is BYOB, due to our dry township.  The family style dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables with panoramic views of the Wyebrook’s landscape in the distance.  The dinner is $80 per person, including tax and gratuity.  Seating is limited to 40 guests and reservations are required.  For those who would like to make a reservation should email us at info@wyebrookfarm.com.  Advance payment is required and it is non-refundable so that we can properly prepare for this very special dinner.     MENU The menu will include: Dried Eggplant with pickled milder spiral and fresh robiola;  Arugula salad with a candied citrus dressing,  native persimmon,  nepitella and poached tongue;  Cardoon, a two-year-old Seven Sisters cheese; Roasted Chioggia Beets with lavender and ginger acorn dumplings in a cream sauce prepared with  Jersey cheese;  Oxtail with macaroni and Cuerno de Toro;  Wood Roasted Jersey Beef Rib and Loin;  Paw Paw Cakes with spice berry ice cream and an assortment of after-dinner cheeses.  CHEF Kristian Holbrook, dairy manager for Chester County’s Doe Run Farm, is an award-winning artisan cheese maker.  A former chef, a profession which he practiced for years, Holbrook now produces a range of cheeses and yogurts for Doe Run from their herd of Jersey cows, East Freisian and Karakul sheep, and Saanen and Nubian Goats.  Prior to joining the team at Doe Run, Holbrook was a cheese maker for Blackberry Farm, one of the country’s most well-known culinary destinations located in the mountains of eastern Tennessee.  It is where, among other duties, he created an extensive gourmet cheese-making operation.  Born and raised in Sarasota, Florida, Holbrook now resides with his wife in Chester Country.

Details: Beginning at 8 p.m., guests will enjoy passed hors d’oeuvres with a complimentary beer toast from our neighbors at Victory Brewing, but the dinner is BYOB, due to our dry township.  The seven-course dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables with panoramic views of the Wyebrook’s landscape in the distance.  The dinner is $125 per person, including tax and gratuity.  Seating is limited to 40 guests and reservations are required.  For those who would like to make a reservation should email us at info@wyebrookfarm.com.  Advance payment is required and it is non-refundable so that we can properly prepare for this amazing dinner. Menu: The menu will include: Roasted Beef Heart with bloody beets, pickled horseradish, mache and clotted cream;  Boer Goat Terrine and Cured Goat Loin with mustard greens and pumpkin marmalade;  Egg Smoked with Hay from the Pasture with steamed milk, ham hock and black eyed peas;  Fall Grains with black chickpeas cooked in beef fat, sherry vinegar, Ossabaw lardo and Tuscan kale;  45 day Devon Steer Rib-eye with marrow custard, celery heart and dates;  Assortment of Doe Run Farm Cheese;  and finished with an Apple Terrine with caramelized honey. Chef: At 33, Chef Joshua Lawler is one of the nation’s brightest rising star chefs.  His intimate, 30-seat BYOB The Farm & Fisherman features regional produce, meat and fish in preparations that Chef Lawler calls “snapshots of the seasons here in the Delaware Valley.”   In his sterling “Three Bells: Excellent” review, The Philadelphia Inquirer’s Craig LaBan said, “This BYOB exemplifies the best of the farm-to-table movement…[Chef Lawler is] a superbly talented young cook…with the hands-on skill of a craftsman and the eye of an artist.” Most recently, Philadelphia magazine named them 2012’s best ‘Farm-to-Table’ restaurant in their annual ‘Best Of’ issue.      

 Details:

Beginning at 7 p.m., guests will enjoy passed hors d’oeuvres with a complimentary glass of champagne, but the dinner is BYOB, due to the dry township. The dinner will follow on the top floor of Wyebrook’s restored stone barn where guests will be seated together at 12 foot long reclaimed wood tables dressed in candlelight with panoramic views of the Wyebrook’s landscape in the distance. The dinner is $80 per person, including tax and gratuity. Seating is limited to 40 guests and reservations are required. For those who would like to make a reservation should email us at info@wyebrookfarm.com. Advance payment is required and it is non-refundable so that we prepare properly for this amazing dinner. Menu: The menu will include: Wildflour Bread and Farm Made Butter; Beef Tartare with egg yolk puree, ratatouille and crispy rice paper; Heirloom Tomatoes with late summer beans, preserved peaches and chicharones; Wyebrook Porchetta with roasted squash and Castle Valley Mill polenta; Doe Run Farm “Hummingbird” & “Seven Sisters” Cheeses served with bay leaf honey; Lime Leaf Custard with graham cracker crumble; and Cayenne Chocolate Truffles. Chef: At age 34, Chef Adams is considered one of Philadelphia’s most exciting and talented chefs. He’s known for his extraordinary work as executive chef of Pub & Kitchen, a popular gastropub in the Rittenhouse Square neighborhood of the city, and The Diving Horse, a seasonal seafood-focused BYOB in Avalon, NJ. In addition to his kitchen duties, he is the co-owner of Rival Bros Coffee, a small-batch, custom coffee roaster, which we’re proud to offer for purchase at Wyebrook’s Market.