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Inn Keeper's Kitchen Course Calendar
Join us for a Cooking Classes at The Inn Keeper's Kitchen. Call 610-399-1390 for class reservations.


Lobster & Chardonnay
Thursday, September 29  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Love and Marriage, Soup and Sandwich, and of course Lobster and Chardonnay... clearly a match made in Heaven in tonite's class, we will find out why the rich buttery flavors of Chardonnay pair so beautifully with the worlds most famous crustacean.
1st Course: Lobster with braised escargot, garlic, lemon, spinach and citrus butter Macon Villages, Louis Jadot 2014 Burgundy, France;
2nd Course: Butter poached lobster with goat cheese and tomato bisque, truffle cream Chardonnay, Mc Williams 2014 SE Australia;
3rd Course: Lobster Cannelloni with Game Hen Cream Sauce, Oyster Mushroom Ragout; Chardonnay, Fess Parker 2014 Santa Barbara, CA & Chardonnay, Joseph Carr 2013 Sonoma Coast, CA;
Dessert Course: Chef's Creation.


Autumn's New Vintages
Tuesday, October 4  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

With the annual Autumn Harvest in the Northern and Western Hemispheres, the Wine World offers a number of new releases. Join us as we taste through a sampling of new vintages.
1st Course: Scallops with Autumn Vegetables and Buttermilk Crushed Potatoes; Pinot Gris, Skyfall Vineyards 2015, Columbia Valley, Washington;
2nd Course: Pan Seared Chicken with Riesling Cream Sauce, Chanterelles and Swiss Chard; Chardonnay, Fess Parker 2015, Santa Barbara, CA;
3rd Course: Veal with Cauliflower and Leeks in Pinot Noir Reduction; Rioja Crianza, Ramon Bilbao 2013, Rioja, Spain & Pinot Noir, Left Coast Cellars 2014, Willamette Valley, Oregon;
Dessert Course: Chef's Creation.

Mangia Italia Series – Southern Italy
Thursday, October 6  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The third in our FOUR part series covering Italy from the North to the South and beyond. Tonight we taste through and focus in on Southern Italy, where so much of the cuisine has been borrowed and made our own.
1st Course: Prosciutto and Fresh Mozzarella with Melon, Cherry Tomatoes and Balsamic; Terre Dora Di Paolo Falanghina (Campania) 2015;
2nd Course: Flame Blistered Eggplant Stuffed Peppers with Toasted Bread Crumbs and Anchovies; Cantele Chardonnay (Apulia) 2015;
3rd Course: Neapolitan Ragu with Fresh Pasta, Raisins, Pine Nuts and Torn Basil; Terre Dora di Paolo Aglianico (Campania) 2013 & Statti Lemezia Rosso (Calabria, IT) 2014;
Dessert Course: Chef's Creation.

25th Annual Dilworthtown Wine Festival
Sunday, October 9  •  12-4pm  •  $45
Charity Event for the Chester County Hospital Cancer Program

Uncork A Cure for Cancer. Help us Crush Cancer at the Dilworthtown Inn’s Annual Wine Festival. Join our newsletter for more details as the date approaches. The festival is an afternoon of gourmet cuisine, over 100 varieties of wine, live entertainment, artisan vendors, a silent auction, and show cars. The wine festival benefits The Cancer Center of Chester County and Neighborhood Hospice. More information and tickets will be available mid-September.

Wines of Mendoza Argentina
Tuesday, October 11  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Mendoza Province is one of Argentina's most important wine regions, accounting for nearly two-thirds of the country's entire wine production. Come try wines form the high altitudes of the Andes.
1st Course: Creamy and Spicy Sole Ceviche over Avocado and Cilantro Puree; Torrontes, Santa Julia 2015;
2nd Course: 12 Hour Braised Pulled Pork over Plantain Chips and House Made Pickles; Bonarda, Ruca Malen "Yauquen" 2014;
3rd Course: Marinated Skirt Steak with Paprika Spiced Potatoes and Goat’s Cheese; Cabernet Franc "Reserva", Argento 2014; Malbec, Zuccardi "Q" 2013;
Dessert Course: Chef's Creation.

American Bordeaux Blends – UNCORKED!
Wednesday, October 12  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Is it pronounced Meri – tage or Meri – tige? What does cuvee mean? What are all these blends about? Tonight we dive into discovering what makes these interesting wines so…well, interesting.
1st Course: Mussels with Cinnamon Kissed Rice, Caramelized Onions, Currants, Sweet Peppers and Pomegranate Reduction; Bonny Doon Gravitas (California) 2014;
2nd Course: Wild Burgundy Escargot with Garlic Butter, Brioche and Sauce Gribiche; Guenoc Victorian Claret (North Coast, CA) 2014;
3rd Course: Rosemary Roasted Lamb Shoulder over Okra, Green Beans and Fall Squash; Sawtooth Skyline Red (Snake River, Idaho) 2013 & Chappellet "Mountain Cuvee" (Napa Valley) 2014;
Dessert Course: Chef's Creation.

Winemaker Series: Silver Oak
Friday, October 14  •  7-9pm  •  $125
Winery Representative

Limited seats remaining.
1st Course: Camarones al Ajillo (Garlic Shrimp), Sundried Tomato, Prosciutto, Basil; Twomey Sauvignon Blanc (Napa & Sonoma) 2015;
2nd Course: Braised Pork Belly in Tomato Sauce with Egg Spaetzle; Twomey Russian River Valley Pinot Noir 2014;
3rd Course: Duck Two Ways, Pan Seared Breast & Leg Confit Pot Sticker, Quinoa Scallion Pancakes, Hoisin Blueberry Sauce; Twomey Napa Valley Merlot 2014;
4th Course: Lamb Loin with Sweet Potato Puree, Roquefort Cheese & Walnut Streusel, Oyster Mushroom Demi-glace; Silver Oak Alexander Valley Cabernet Sauvignon 2011 & Silver Oak Napa Valley Cabernet Sauvignon 2011;
Dessert Course: Chef's Creation.

Expedition to Bordeaux
Tuesday, October 18  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Bordeaux is arguably the most important wine destination in the world, both for its lovely white wines and ethereal reds, not to mention the sweet wines. Come join us on our fun expedition.
1st Course: Lobster American with Grilled Asparagus and Tomato Concassé; Bordeaux Blanc, Chateau Bonnet 2015;
2nd Course: Pan Seared Halibut with White Beans, Smoked Ham, Stewed Onions and Lemon; St. Emilion, Chateau Fongaban 2013;
3rd Course: Veal Tenderloin with Mushrooms, Haricot Verts and Lentils; Graves, Chateau CRuzeau 2012 (Pessac-Leognan);
Dessert Course: Chef's Creation; Sauternes, Chateau Lafarie Peyraguay 2013.

Mangia Italia Series – Islands of Italy
Wednesday, October 19  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Ah the tranquil islands of Italy. Home of the Corleone Family…oh, I said tranquil, whoops. The islands of Sicily and Sardegna are home to some of the most vibrant and dynamic wines in Italy, tonight will be no excpetion! Sign up for this class, or else!
1st Course: Grilled Shrimp with Parsnip, Pancetta, White Wine and Thyme; Purato Catarratto/Pinot Grigio (Sicily) 2015;
2nd Course: Red Snapper with Tomato Sauce, Fresh Oregano, Fried Garlic Chips and Green Olives; Sella & Mosca Vermentino (Sardinia) 2015;
3rd Course: Stuffed Quail Cooked with Black Tea Leaves over Wild Rice; Planeta La Segreta Rosso (Sicily) 2014 & Sella & Mosca Cannanou (Sardinia) 2011;
Dessert Course: Chef's Creation; Arvero Limoncello (Sicily).

Autumn Wines Enjoyed by the Fireplace
Tuesday, October 25  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It is about this time each year, that we can feel a bit of a nip in the air, and the fireplace becomes the place to cozy up, we have chosen the perfect wines for just these occasions.
1st Course: Butter Poached Lobster Whipped Potatoes with Tarragon and Bourbon; CAVA, Anna de Codorniu NV, Penedes, Spain;
2nd Course: Mozzarella Grilled Cheese & Tomato Soup with Pepper Spices and Smokey Bacon; Pinot Noir, Montinore Estate 2014, Willamette, Oregon;
3rd Course: Beef Bourguignon with Red Wine, Pearl Onions and Local Mushrooms; Cabernet Sauvignon, Kunde Family 2013, Sonoma, CA;
Dessert Course: Chef's Creation Late Bottled Vintage Porto, Taylor Fladgate 2009, Oporto, Portugal.

Lobster Lovers! Lobster and Rich American Whites
Wednesday, October 26  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Another night of the freshest of lobster and the most interesting of pairings to be found from Maine to Florida. Our Lobster class is always a hit and tonight is no exception. Additional details will follow.
1st Course: Chilled Lobster Ceviche with Red and Yellow Beets, Serrano Chiles and Avocado; Au Contraire Pinot Gris (California) 2014;
2nd Course: Classic Maine Lobster Roll with Celery and Butter Lettuce Dusted with Cayenne with House Made Chips; Elk Cove Pinot Blanc (Willamette Valley, OR) 2014;
3rd Course: Lobster Mac & Cheese, Three Cheese Blend Baked with Creamy Lobster Sauce; Chalone Gavilan Chardonnay (Chalone Appellation) 2013 & Treana White Marsanne/Viognier (Central Coast) 2013;
Dessert Course: Chef's Creation.

Ghosts of Dilworthtown: Part 3
Thursday, October 27  •  7-9pm  •  $65
Free Spirit Paranormal Investigators

Enjoy dinner and a presentation from the paranormal investigators. Several investigators found the Inn was active and had some psychic impressions at the Inn and Blue Pear Bistro. We felt a different energy in the basement area; the wine cellar can make you feel uneasy. One felt his arm begin grabbed; another felt like they were being watched. We did have the incident on the 2nd floor of the Inn in which the chairs moved. Another had encountered a peach smell. Upon entering the Blue Pear one sensed what some believe to be residual energy from a time of war when the home was used for soldier care. Another sensed a male’s presence in the “dressing room” down the hall of the kitchen area. The name Harold or Harry came to mind. Join us for dinner to learn more about the investigators findings. Additional menu details will follow.
1st course: Spiced Deviled Eggs with Coconut Rum, Pineapple, Peach and Grilled Jalapeno;
2nd course: Blackened Tuna with Blood Orange Segments and Grand Mainer Reduction;
3rd course: Pumpkin “Chicken & Waffles” with Charred Maple Glaze;
Dessert: Chef's Creation.

Craft Beer Series: October Wine & Beer Dinner
Saturday, October 29  •  7-9pm  •  $75
Steve McKinney, Beer Educator

Additional menu details will follow.
1st Course: Scallops; Villa Sandi Prosseco; Wine Big Hill Ciderworks Bourbon Barrel Reserve, cider, 8.4%;
2nd Course: Autumn Salad; White Oak Sauvignon Blanc; VooDoo White Magic of the Sun, witbier, 7.3%;
3rd Course: Roasted Duck; Ninkasi Dawn of the Red, IPA, 7%; Heretic Evil Cousin, Imperial IPA, 8%;
4th Course: Beef or Lamb; New Holland Dragons Milk, Imperial Stout, 11%; Roth Cabernet 2013
Dessert Course: Evil Genius Trick or Treat Chocolate Pumpkin Porter, Spice Beer, 5,6%; Cocktail Pumpkin Spice Martini Sample.

Holiday Parties

Reserve your holiday party now for best selection of dates!

The Inn & Inn Keeper’s Kitchen is the perfect venue for your next celebration. Our demonstration kitchen allows your guests to see our Chef in action! Add style and flair to your holiday celebration. We are available for luncheons, cocktail parties, and dinners. Call now for the best selction of times & dates. Call our office (610-399-1390) to schedule your celebration!


Pacific Coast: North to South
Tuesday, November 1  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Ocean is the largest and the coolest bpdy pf water in the world, and has an important impact on climate and grape growing on the West Coast of the Americas, we will taste wines from Oregon, California and Chile in this class.
1st Course: Mussel Risotto with Cherry Tomatoes, Grilled Fennel, Saffron and Tarragon; Sauvignon Blanc, Casa Patronales 2015, Maule, Chile;
2nd Course: Striped Bass with Braised Leeks, Shiitake Mushrooms and White Port Beurre Blanc; Chardonnay, Cartlidge & Browne 2014, Sonoma, CA;
3rd Course: Duck Breast with Caramelized Endive, Sweet Potato and Green Peppercorn Sauce; Pinot Noir, Montinore Estate 2014, Willamette, Oregon & Cabernet Sauvignon, Smith and Hook 2014, Central Coast, CA;
Dessert Course: Chef's Creation.

Que Syrah Shiraz
Wednesday, November 2  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A dinner will be all about Syrah, or shiraz…whatever. It’s the same thing but from different places and since wine is all about terroir, tonight we will taste a range of this grape’s beautiful expressions.
1st Course: Grilled Salmon with Sautéed Baby Spinach and Portobello Mushroom Vinaigrette; Jean Luc Colombo CDR Red Les Abeilles (Rhone, FR) 2013;
2nd Course: Braised Beef Short Ribs with Maple Smoked Bacon, Sweet Turnips and Roasted Garlic Butter; Waterbrook Syrah (Columbia Valley, WA) 2014;
3rd Course: Lamb Chops with Rainbow Swiss Chard, Pearl Onions and Crushed Potatoes; Canyon Oaks Shiraz (California) 2013 & A.A. Badenhorst The Curator Red Blend 2014;
Dessert Course: Chef's Creation.

Thanksgiving & December Holiday Wines
Tuesday, November 8  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Time flies, and soon the Holidays will be upon us, so we thought it appropriate to taste some great ideas for the Thanksgiving feast, and the upcoming Holiday events.
1st Course: Autumn Salad of Belgian Endive, Radicchio, Watercress, Red Apple, Gorgonzola and Walnut Vinaigrette; Prosecco DOC, Enza NV, Veneto, Italy;
2nd Course: Seared Cod with Savory Cabbage, White Beans, Diced Parsnip and Black Truffle; Pinot Gris, Skyfall 2014, Columbia, WA;
3rd Course: Grilled Buffalo with Pumpkin Puree and Red Onion Marmalade; Pinot Noir, Parker Station 2015, Santa Barbara, CA; Zinfandel, Boneshaker "Old Vine" 2015, Lodi, CA;
Dessert Course: Chef's Creation; Brut Sparkling, Veuve de Vernay NV, Loire, France.

South Africa UNCORKED!
Wednesday, November 9  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

South Africa had been nearly completely forgotten in the world of wine because bad political policy set them aside from the rest of the world. Cut off for years from getting the advancement of techniques from many of the world’s wine regions, the wines were considered to be significantly flawed by much of the modern drinkers. All that has changed, there are great wines, historic wines and amazing experiences to be had from this wine region which stands in the chasm between the Old World and the New.
1st Course: Scallop Tartare with Salmon Caviar and Chervil over Toasted Brioche; Secateurs Chenin Blanc 2014;
2nd Course: Whole Roasted Game Hen with Rosemary, Fall Root Vegetables, Crushed Garlic and Lemon Zest; Douglas Green Cabernet Sauvignon 2015;
3rd Course: Lamb Tenderloin with Pears Caramelized in Honey and Thyme Deglazed with Port Wine; A.A. Badenhorst The Curator Red Blend 2014;
Dessert Course: Chef's Creation; Klein Constantia Vin de Constance 2009.

Challenge of the Sommeliers: Battle Royale
Tuesday, November 15  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits &
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This is a classic challenge between Michael & Hudson. The wines will be anonymous and revealed after you pick the better pairing.
1st Course: Braised Rabbit with Green Olives, Roasted Shallots, Chestnuts and White Bean Puree;
2nd Course: Salmon with Black Trumpet Mushrooms, Brussels Sprout Leaves and Crispy Fingerling Potatoes;
3rd Course: Pork Loin Crusted with Fennel and Garlic with Warm Quince and Apple Compote;
Dessert Course: Chef's Creation.

Chardonnay & Cabernet Sauvignon Surf 'N Turf
Tuesday, November 22  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Join our holiday week traditions - this is a perfect dinner if you are having turkey on Thanksgiving. Interestingly, Chardonnay and cabernet are not normally included at the Thanksgiving table, as other varietals seem to pair as well, so we have featured them for a unique combination.
1st Course: Trout Wrapped in Bacon with Braised Escarole, Green Lentils and Sherry Vinaigrette; Chardonnay, Domaine Roux 2014, Burgundy, France;
2nd Course: Veal Tenderloin with Poached Lobster, Roasted Yellow Beets and Lobster Verjus Broth; Chardonnay, Hope Estate 2014, Hunter valley, Australia & Cotes de Bordeaux, Chateau Bonnet 2014, Bordeaux, France;
3rd Course: Venison with Broiled Crab, Potato-Butternut Squash Gratin with Gruyere, Marjoram and Sage; Cabernet Sauvignon, Katherine Goldschmidt "Crazy Creek" 2014, Alexander Valley, CA;
Dessert Course: Chef's Creation.

Champagne, Lobster and Caviar
Wednesday, November 23  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join our holiday week traditions - a dinner that Robin Leach would be proud to tout on the show “Lifestyles of the Rich and Famous”. Tonight we will dine on truly gourmet cuisine and sample amazing sparkling wines, expertly paired by Sommelier / Gadabout, Hudson Austin.
1st Course: Lobster Ceviche with Herb Salad, Ginger Vinaigrette and Wasabi Caviar; Acinum Prosecco (Veneto, IT) NV;
2nd Course: Lobster and Penne Salad with Paddlefish Caviar, Julienne Bell Pepper and Chervil; Gruet Rose (New Mexico) NV;
3rd Course: Butter Poached Lobster with Salmon Roe, Parsley Pesto and Sweet Clam Broth; Champagne Jacquart Brut Mosaique (Champagne, FR) NV;
Dessert Course: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2015.

Lobster & Sauvignon Blanc
Tuesday, November 29  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Lobster, the world most loved crustacean, is equally at home with the crisp, fresh flavors of the Sauvignon Blanc grape as it is with other white varietals/ join us as we explore these food and wine pairings.
1st Course: Chilled Lobster with Poached Quince, Tangerine and Pomegranate Syrup; Sauvignon Blanc, Fire Road 2015, Marlborough, New Zealand;
2nd Course: Steamed Lobster over Butternut Squash Soup with Spiced Crème Fraiche and Roasted Chestnuts; Sancerre, J. E. Sauvion 2014, Loire, France;
3rd Course: Fettuccine with Lobster Bolognese and Brandy Reduction; Sauvignon Blanc, Sonoma Coast 2014, Sonoma, CA & Sauvignon Blanc, Girard Estate 2015, Napa, CA;
Dessert Course: Chef's Creation.

Thanksgiving Dinner Do-Over
Wednesday, November 30  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A Dinner Deconstructed – Thanksgiving is such a fabulous celebration of family and friends, one that is steeped in traditions… well, tonight we break some of those rules. The kitchen is cutting loose, taking traditional favorites and twisting them in new and exciting ways, the wines will be just as dynamic with outstanding pairings.
1st Course: Grilled Shrimp with Acorn Squash, Chestnuts, Basmati Rice and Apricot Cranberry Chutney; Au Contraire Pinot Gris (California) 2014;
2nd Course: Quail with Roasted Potato and Pancetta Hash with Sage and Thyme; Domaine de Foretal Beaujolais Villages 2014;
3rd Course: Stuffed Turkey Thighs with Venison Sausage Cornbread Stuffing and Golden Raisins; Valckenberg Gewurztraminer 2015 & Austerity Pinot Noir (Santa Lucia Highlands, CA) 2014;
Dessert Course: Chef's Creation; Dessert - Dow's Tawny Port NV.