Goat Tuade At Wyebrook Farm
Last November, butcher Bryan Mayer (scheduled to open Kensington Quarters very soon now) partnered with chef Andrew Wood from Russet and the team at Wyebrook Farm in Honey Brook, PA on “la tuade” a day that began with one of Wyebrook’s heritage hogs on the hoof and ended with a multi-course meal featuring cuts from that hog.
The day of butchery demonstrations and discussions of sustainable farming was so well-attended that they’ve scheduled a second event on Sunday, April 27th, with one of the male dairy goats from Doe Run farm. While this event isn’t for everyone, for folks who eat meat it is a rare chance to confront the realities of meat eating in a respectful and professional context.
And, of course, we have the menu…
La Tuade Goat Dinner at Wyebrook Farm
Bacon-wrapped Liver Spiedino
Tuscan-Style Pork Sausage, Grilled Flatbread, Aioli
Goat Ricotta Gnudi
Goat Heart and Liver, Baby Carrots, Fiddle Head Ferns
Boudin Noir Ravioli
Grilled Wild Ramps, Asparagus, Preserved Lemon and Ramp Pesto
Capretto Baked in Clay, Spit Roasted Goat Leg, Grilled Goat Chops
Stewed Tomatoes, Stinging Nettles, Woodland Jewel Mushrooms, New Potatoes Cooked in Ash
Goat Cheese Cheesecake
The event starts at 2pm and dinner at 5pm. Tickets are $100 per person, including tax and gratuity. Reserve yours by e-mailing: info@wyebrookfarm.com
Wyebrook Farm [Official]
