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The Café at Wyebrook Farm
150 Wyebrook Road
Honey Brook, Pennsylvania
(610)) 992-1152
www.wyebrookfarm.com

If you’re looking for a warm weather weekend excursion with a gastronomic reward at the end of the journey, you might consider a short road trip to the Café at Wyebrook Farm, 150 Wyebrook Road, Honey Brook, PA.

CourtyardThe cafe made its seasonal debut on April 26th and will be open Fridays from 2:00 p.m. – 6:00 p.m. and Saturdays & Sundays from 11:00 a.m. – 6:00 p.m. The Café’s menu features a variety of sandwiches, burgers and salads, etc., all prepared utilizing Wyebrook meat products, locally made cheese, and locally grown produce. Guests order through a barn window and then enjoy their meal on picnic tables in the barn’s courtyard area, taking in picturesque panoramic views of the Farm’s pastures.

“Spring is a great time of year at the farm and I’m thrilled to reopen our Café, where guests can see – and taste – for themselves what a difference sustainable farming makes,” notes owner Dean Carlson, a hands-on farmer who opened the 355-acre oasis of sustainable agriculture last spring after months of restoration. “Getting close to your food really allows you to appreciate the quality & freshness, and one of my greatest joys here at the farm is welcoming visitors who want to learn more about what they’re eating and why it’s important.”

Mr. Carlson has developed relationships with some of the area’s best chefs who serve his top quality meats at their restaurants. To help create the new café menu, he tapped two of the very best, Chef Josh Lawler of Philadelphia’s Farm and Fisherman and Chef Jonathan Adams, who most recently was with Wyebrook Chef Michael Baver to help implement the menu and oversee operations in the café.

New menu items at the café include: Cheese Plate, a selection of three different local cheeses with dried fruit and candied pecans; Macaroni Salad with spring vegetables; Garden Salad with lettuce picked from the farm’s garden, pickled grapes, slices of Granny Smith apples, candied pecans, and blue cheese crumble served with a whole grain mustard vinegar dressing; a selection of three Sliders, mini barbecued pulled pork sandwich with pickled cabbage, mini beef & bacon burger with a cherry bomb, and a mini beef burger topped with pickle, all served with a side of fries; Soft Shell Tacos, with choice of either chorizo or pork tongue, served three per order with a side of salsa verde; Open-Face Egg Salad Sandwich with wild watercress and side of fries; House-Made Sausage Sandwich with sautéed peppers & onions, broccoli rabe, and side of fries; Pulled Pork Sandwich, braised pork shoulder smothered in barbecue sauce with mixed vegetables and side of fries; and Wyebrook Burger, topped with a mix of garden fresh lettuce, pickled cherry tomato, house-made pickles, an onion ring, and side of fries.

In addition, Mr. Carlson has expanded the offerings at the Farm Market, which occupies the top floor of the barn and is stocked with a seasonal array of Wyebrook beef, pork and poultry, as well as produce, cheese, and other fine products from neighboring farms and local purveyors – so you might want to bring along a cooler to keep your possible purchases properly chilled during the ride home. You also might want to bring the grandchildren, who would certainly enjoy a tour of the farm on Mr. Carlson’s hay-bed truck (at 12:00 noon, 2:00 p.m., and 4:00 p.m. on Saturdays & Sundays).

Free Range ChickensMr. Carlson’s cows, pigs, and chickens thrive in a free-range environment without the use of pesticides, antibiotics, or growth hormones. Cattle breeds, including Devon and Red Angus, live on a diet of grass and legumes, and Carlson evaluates their rib eye for superior quality using an ultrasound machine. Pigs, including Ossabaw, Old Spot, Berkshire, and Tamworth, are bred for their skill at foraging and incomparable taste, resulting in more flavorful pork that bears little resemblance to what is raised on industrial farms. Wyebrook chickens live almost their entire lives on pasture with portable houses that are moved daily to fresh grass.

Wyebrook Farm offerings change throughout the year, based on availability, with the best interests of the animals and their environment in mind. Featured selections, as determined by the natural constraints of traditional farming, include everything from just-laid eggs to a wide variety of meats, including popular cuts such as rib steak, New York strip, pork chops, and chicken breasts, as well as specialty cuts such as oxtail, pig’s ear, and chicken liver.

Since Mr. Carlson purchased Wyebrook Farm in March 2010, he has worked on extensive renovations to the property’s stone houses and barns. He also initiated several eco-conscious improvements to the buildings and farm equipment. Today, the formerly foreclosed land, once slated for a 100 plus house residential development, is a vibrant example of how grassroots agriculture can re-energize a community and lead the way for residents and visitors alike to make healthier choices in their diets.

Friday DinnersIn addition to the Café and Market, Wyebrook Farm also offers special “Farm to Table” dinners on Friday nights during the summer months. The three-course menu, priced at a mere $25.00 per person, is seasonal and changes weekly. Diners may be seated inside the barn or outside in the courtyard (weather permitting), and are encouraged to bring a bottle of wine or another favorite BYOB option. Reservations are not required, but an email is requested.

For more information about the Café, Market, or special dinners, please call (610) 942-7481 or visit www.wyebrookfarm.com.

April 2013
The Artful Diner

The Artful Diner is an independent, freelance food writer.  His latest review and an archive of past reviews for restaurants around the country and the world can be found on this site on the REVIEWS page.

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