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Fresh Sausage Making Class | February 5th 2017 3pm-5pm
We will offer a sausage making class on Sunday, February 5th from 3-5pm in the Farmhouse at Wyebrook .  Class is  $85/person or  $150 for 2.  Because of the nature of the class, we will be able to make the sausage classes more of a “hands on” experience. You can learn how to make sausages from an expert, Nick Macri from Wyebrook Farm and La Divisa Meats.  We will limit each class to 10 guests.  You can reserve a spot here at our online store.  
Heritage Breed Pig Butchering Class | February 12th 2017 3pm-5pm
Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering class/demonstration on Sunday, February 12th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year we are adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.   Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in our online store.    Bring your questions, your curiosity and your love of all things porcine!!
Fresh Sausage Making Class | February 19th 2017 3pm-5pm
We will offer a sausage making class on Sunday, February 19th from 3-5pm in the Farmhouse at Wyebrook .  Class is  $85/person or  $150 for 2.  Because of the nature of the class, we will be able to make the sausage classes more of a “hands on” experience. You can learn how to make sausages from an expert, Nick Macri from Wyebrook Farm and La Divisa Meats.  We will limit each class to 10 guests.  You can reserve a spot here at our online store.  
Heritage Breed Pig Butchering Class | February 26th 2017 3pm-5pm
Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering class/demonstration on Sunday, February 26th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year we are adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.   Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in our online store.    Bring your questions, your curiosity and your love of all things porcine!!
Heritage Breed Pig Butchering | March 5th 2017 3-5pm
Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering class/demonstration on Sunday, March 5th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year we are adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.   Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in our online store.    Bring your questions, your curiosity and your love of all things porcine!!
Sausage Making Class | March 12th 2017 3-5pm
We will offer a sausage making class on Sunday, March 12th from 3-5pm in the Farmhouse at Wyebrook .  Class is  $85/person or  $150 for 2.  Because of the nature of the class, we will be able to make the sausage classes more of a “hands on” experience. You can learn how to make sausages from an expert, Nick Macri from Wyebrook Farm and La Divisa Meats.  We will limit each class to 15 guests.  You can reserve a spot here at our online store.  
Heritage Breed Pig Butchering Class | March 19th 2017 3-5pm
Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves!  If so, then join us for our nose to tail butchering class/demonstration on Sunday, March 19th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year we are adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.   Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in our online store.    Bring your questions, your curiosity and your love of all things porcine!!
Bucha & Brunch - Fermented Beverages with Olga Sorzano of Baba's Brew | May 7th 2017 11am- 2pm
Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, Kombucha has become a force in the health food market in recent years. At this class, guests will learn everything they need to know to safely brew the best tasting, healthiest Kombucha possible at home. Olga Sorzano, the founder of Baba’s Brew – Chester County’s local, organic, sustainable and traditional kombucha nano-brewery will reveal the centuries old secrets of kombucha. Guests will learn the basics of Kombucha making, as well as other fermented beverages such as jun and water kefir, how to concoct your favorite flavors and lots of other tips. The class includes a Kombucha starter kit so you can put your new skills to good use, all you can drink kombucha, and a Buffet Brunch featuring the meats and vegetables from Wyebrook Farm.  Purchase spots on our online store here. We will limit each class to 20 people.