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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.

FEBRUARY

Clash of the Titans: Napa & Sonoma
Tuesday January 5  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

When it comes to the Wines of California, two regions really stand out for consistent quality for its wine production; Napa and Sonoma . These two appellations are often lumped together, yet are very different in soil, climate and topography, and also culture. Come taste the difference in these important regions!
1st Course: Creamy Acorn Squash and Apple Soup, Fresh Thyme Oil, Crispy Kale; Sauvignon Blanc, Clos Pegase, 2017 Napa, CA;
2nd Course: Lamb Meatballs, Eggplant Puree, Pine nuts, Mint, Pomegranate Drizzle; Pinot Noir, Julia James 2016, Sonoma, CA;
3rd Course: Steak Diane, Beef Tenderloin Medallions, Dijon Cognac Demi Glace, Sauteed Spinach; Cabernet Sauvignon, Girard 2016, Napa, CA & Zinfandel, Kunde Estate 2015, Sonoma, CA;
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Wednesday February 6  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Steak Houses are the number one most visited restaurant type in the USA and there are so many great options from Outback to Butcher and Singer, our class tonight will sample some of the classic dishes from this great dining option. Paired with our great Steak House cuisine will be classic “Prime Wines” from great regions and producers around the world!
1st Course: Steakhouse Wedge Salad, Iceberg Lettuce, Cherry Heirloom Tomatoes, Pancetta, Buttermilk Blue Cheese Dressing, Chives; Chalk Hill Chardonnay (Sonoma Coast, CA);
2nd Course: Chef Kevin’s French Onion Soup, Carmelized Onion and Beef Broth, Toasted Baguette with Pork Rillettes and Gruyere Cheese, Fresh Parsley; Paul Hobbs Felino Malbec (Mendoza, ARG);
3rd Course: Petite Filet and Lobster Surf and Turf, Sauce Au Poivre, Clarified Butter, Haricot Verts Amandine; Col d'Orcia Rosso di Montalcino (Tuscany, IT) & Treana Cabernet Sauvignon (Paso Robles, CA);
Dessert: Chef's Creation.



Super Tuscan
Thursday February 7  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is a one of our most popular classes at the Innkeepers Kitchen ! Tuscany is a breathtaking, beautiful region in Central Italy, renowned for its classic wines. The " Super Tuscan" movement was initiated by a few forward thinking winemaking families in the late 1960's and early 70's, feeling that they could expand their limited offerings at the time, and experimented with blending Sangiovese with Cabernet, Merlot and later Syrah, to great success and acclaim. Tonite we will taste through a diverse selection of blends, you be the judge !
1st Course: Linguine with Mussels, Garlic White Wine Sauce, Pepperoncini, Torn Basil; Carpineto "Dogajolo" White, Super Tuscan 2017;
2nd Course: Charred Broccolini wrapped in Prosciutto di Parma, Shaved Pecorino, Balsamic Reduction; Lamole "Sassoregale", Super Tuscan 2015;
3rd Course: Rosemary and Garlic Stuffed Pork Loin, Roasted Fingerling Potatoes, Oregano and Lemon Jus; Magliano "Heba", Super Tuscan 2015 & Terrabianca "Campaccio", Super Tuscan 2013;
Dessert: Chef's Creation.



Craft Beer Series: North & South
Friday, February 8  •  7-9pm  •  $82
Steve McKinny, Beer Educator

Many great beers from above and below the Mason-Dixon line beers battle it out. A perfect Valentine treat for the beer lover.
1st Course: Shrimp and Scallion Dumplings, Dashi Broth, Chili Oil, Togarashi; Dogfish Head Nameste White, Witbier, 4.8% (Delaware) & Cigar City Florida Cracker White Ale, Witbier, 5.0% (Florida);
2nd Course: Grilled Cantaloupe and Arugula Salad, Prosciutto, Salted Cherry Tomatoes, Balsamic Vinaigrette; Lawson's super Session IPA, IPA-Session, 4.8% (Connecticut) & Terrapin Hash Session, Session, (Georgia);
3rd Course: Buttermilk Fried Chicken Taco, Grilled Corn Tortilla, Pickled Red Cabbage, Chipotle Ranch; New Trail Broken Heels, IPA, 7.0% (Pennsylvania) & Evolution Craft Lot 3 IPA< IPA, 6.8% (Maryland);
4th Course: Red Miso Braised Shortrib, Carrot and Potato Mash, Pimenton Demi, Micro Cilantro; Jacks Abby Smoke & Dagger, Smoked, 5.6% (Massachusetts) & Duck-Rabbit Porter, porter, 5.7% (North Carolina);
Dessert: Chef’s Dessert Creation; Brooklyn Black Chocolate Stout, Imperial Stout, 10% (New York) & Hardywood Raspberry Stout, Stout-Imperial, 9.2% (Virginia).



Romantic Wines: White, Rose, & Red
Tuesday February 12  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Love is in the Air tonite at the IKK, with Cupid offering tastes of nectar and wine. We will be showing Lush Chardonnay, Sexy Rose and Full bodied Reds for your drinking pleasure to be paired with a romantic feast prepared by your Lovemaster, Chef Kevin Foley. Relax and enjoy your Romantic evening with us !
1st Course: Little Neck Clams, Fennel and Saffron Broth, Bacon, Toasted Baguette; Chardonnay, Fess Parker "Santa Barbara" 2017, Santa Barbara, CA;
2nd Course: Melon and Prosciutto Salad, Baby Arugula, Crumbled Goat Cheese, Rose Vinaigrette; Rose de Provence, Chateau Beaulieu 2017, Provence, France;
3rd Course: Red Wine Braised Short Rib, Gorgonzola Polenta, Braise Reduction, Micro Basil; Cabernet Sauvignon, Kate Goldschmidt 2016, Alexander Valley, CA & Mabec, Zuccardi "A" 2016, Mendoza, Argentina;
Dessert: Chef's Creation.



Romantic French Countryside Dinner
Wednesday February 13  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paris is known as the city of lights and considered to be among the richest in heritage and lifestyle. Tonight’s class is a tour of taste, exploring the classic bistro scene with a menu plucked right from the Champs-Elysées. Come and feast with wines selected from a region of true bounty. Chef Kevin’s delicious cuisine and Sommelier Hudson Austin’s pairings will be a true delight.
1st Course: Mini Croque Monsieur, Thin Sliced Ham and Gruyere Sandwich on Brioche, Topped with Bechamel Sauce; Marquis de la Tour Rose (Loire, France);
2nd Course: Coq Au Vin, Red Wine Braised Chicken Thigh, Caramelized Carrots, Pearl Onions, Mushrooms, Chervil; Mas de Bouzons "Les Galets" Cotes du Rhone (Rhone, FR) 2013;
3rd Course: Steak Frites, Pan Seared Sirloin Filet, Russet Fries, Brandied Demi Glace; Chateau Tour Chapoux (Bordeaux, FR) 2015;
Dessert: Chef's Creation; La Fleur d'Or Sauternes (Sauternes, FR) 2014.



Valentine's Delight - Around the World in Wine and Love
Thursday February 14  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Valentine’s Day is a night to celebrate love in all it’s splendor. Tonight will be a night to exhalt one’s love of wine and one’s love of their partner! The evening is set on a culinary stage with wines and cuisine from all over the world with tour stops around the globe that highlight romance. Led by angelic cherubs, Chef Kevin Foley and Sommelier Hudson Austin, come and spend this delightful evening with us.
1st Course: Foie Gras Pate on Grilled Baguette, Raspberry Black Pepper Gastrique, Edible Flowers; Biutiful Brut Nature Cava (Penendes, SP);
2nd Course: Pan Seared Diver Scallops, Truffled Butternut Squash Puree, Mixed Herbs; Teruzzi & Puthod Terre di Tufi (Tuscany, IT);
3rd Course: Pesto alla Trapanese, Casarecce Pasta, Tomato and Almond Pesto, Fresh Mint; Secret L'enfer Pinot Noir (Languedoc, FR);
4th Course Dry Brined New York Strip, Creamed Spinach, Caramelized Oyster Mushrooms, Port Demi; Sean Minor "Nicole Marie" Red (Napa Valley);
Dessert: Chef's Creation Ricossa Brachetto (Piedmont, IT).



Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Friday February 15  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Steak Houses are the number one most visited restaurant type in the USA and there are so many great options from Outback to Butcher and Singer, our class tonight will sample some of the classic dishes from this great dining option. Paired with our great Steak House cuisine will be classic “Prime Wines” from great regions and producers around the world!
1st Course: Steakhouse Wedge Salad, Iceberg Lettuce, Cherry Heirloom Tomatoes, Pancetta, Buttermilk Blue Cheese Dressing, Chives; Chalk Hill Chardonnay (Sonoma Coast, CA);
2nd Course: Chef Kevin’s French Onion Soup, Carmelized Onion and Beef Broth, Toasted Baguette with Pork Rillettes and Gruyere Cheese, Fresh Parsley; Paul Hobbs Felino Malbec (Mendoza, ARG);
3rd Course: Petite Filet and Lobster Surf and Turf, Sauce Au Poivre, Clarified Butter, Haricot Verts Amandine; Col d'Orcia Rosso di Montalcino (Tuscany, IT) & Treana Cabernet Sauvignon (Paso Robles, CA);
Dessert: Chef's Creation.



Southern Hemisphere: Chile, Argentina, Australia, New Zealand
Tuesday February 19  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Southern Hemisphere is home to a number of important " New World" wine regions, notably Chile and Argentina in S. America, and South Africa, Australia and New Zealand, each appellation has its own unique growing conditions and winemaking practices, resulting in a wonderful variety of styles across the board. Everything is "turned around" here as their autumn is our spring, their winter is our summer.
1st Course: Jalapeno Lime Shrimp Skewer, Roasted Corn Puree, Cilantro Aioli; Sauvignon Blanc, Crossings 2017, New Zealand;
2nd Course: Braised Chicken and Chorizo Croquette, Bitter Green Salad, Roasted Shallot Vinaigrette; Chardonnay, De Martino 2017, Chile;
3rd Course: Grilled Australian Lamb Chop, Whipped Yukon Gold Potatoes, Charred Radish Salsa Verde; Shiraz, Peter Lehmann 2015, Australia & Malbec, Ruca Malen "Classic" 2017, Argentina;
Dessert: Chef's Creation.



Italian Renaissance - A tasting of Southern to Northern Italy's Great Wines
Thursday February 21  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Italy is an incubator of culture and has been driving force for so much of what we enjoy today in both food and wine that we maybe sometimes forget the influence. Tonight we will go exploring these Italian roots journeying from the seascaped South to the mountains of the North. Chef Kevin Foley has crafted masterful Italian dishes which we will delight in along side pairings by Cognoscenti di Vino Hudson Austin.
1st Course: TerreDora di Paolo Coda di Volpe (Campania, IT);
2nd Course: Cataldi Madonna "Malandrino" Montepulciano d’Abruzzo (Abruzzo, IT);
3rd Course: Antico Fuoco Rosso “Baby Amarone” (Veneto, IT);
Dessert: Chef's Creation Marenco "Strev" Moscato d'Asti (Piedmont, IT).



Winemaker Series: Duckhorn
Saturday February 23  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Shaved Asparagus and Arugula Caesar, Anchovy, Lemon Brioche Croutons, Parmesan Crisp; Duckhorn Sauvignon Blanc 2017;
2nd Course: Salmon Rillettes, Grilled Sourdough Toast, Olive Oil Poached Salmon, Everything Seasoning, Dill Oil Duckhorn Migration Chardonnay 2017;
3rd Course: Rabbit Cacciatore, Sauteed Cremini Mushrooms, Braised Rabbit Leg, Charred Tomato Sauce, Soft Polenta Duckhorn Calera 2016
4th Course: Red Wine Marinated Flank Steak, Parsnip Horseradish Mash, Sauteed Baby Kale, Sundried Tomato Cream Sauce Duckhorn Howell Mountain Cabernet 2015
Dessert: Chef's Creation; A Duckhorn wine paired with dessert.



Pacific Coast: North To South - Oregon, California and Chile
Tuesday February 26  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Pacific Coast, North to South / Wines of Oregon, California, and Chile The Pacific Ocean, the largest ocean in the world and one of the coolest, has an amazing influence on the climate in its " Pacific Rim " nations, especially the coastal regions.tonite we will be exploring three of those areas, Oregon, California and Chile
1st Course: Black Kale Caesar Salad, Parmesan Crusted Croutons, Miso Marinated Egg; Sauvignon Blanc, Casa Patronales 2017, Maule, Chile;
2nd Course: Duck Confit Springroll, Red Cabbage, Carrot, Hoisin Dipping Sauce; Pinot Noir, Montinore 2016, Willamette, Oregon;
3rd Course: Grilled Hanger Steak, Za’atar Spiced Carrots, Chickpea Puree, Pomegranate Molasses; Cabernet Sauvignon, Joseph Carr 2016, Paso Robles, CA & Syrah, Fess Parker 2015, Santa Barbara, CA;
Dessert: Chef's Creation.



Lobster Lovers: Lobster and Chardonnay
Wednesday February 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Lobster and Chardonnay from Around the World… Clearly a match made in Heaven in tonight’s class, we will explore the great match up of delectable chardonnay paired so beautifully with the world’s most famous crustacean. Showcased by the culinary talents of Chef Kevin Foley and Sommelier, Hudson Austin, of The Wine Merchant, this evening will be a night of beguiling culinary delights.
1st Course: Panko Fried Lobster, Sweet Chili Aioli, Daikon Slaw, Sweet Soy Drizzle, Toasted Sesame; Gruet "Sauvage" Blanc de Blancs Brut Zero (New Mexico);
2nd Course: Chilled Lobster and Arugula Salad, Avocado Green Goddess Dressing, Goat Cheese, Chopped Almonds, Pickled Fresno Chili; Foye Chardonnay (Maule Valley, CL);
3rd Course: Brown Butter Lobster Tail, Crispy Bacon, Butternut Squash Risotto, Tarragon Mornay Sauce; Banshee Chardonnay (Sonoma Coast, CA) & Jean-Claude Thevenet St. Veran Clos de l'Ermitage (Burgundy, FR);
Dessert: Chef's Creation.



Lobster Lovers: Lobster and Chardonnay
Thursday February 28  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Lobster and Chardonnay from Around the World… Clearly a match made in Heaven in tonight’s class, we will explore the great match up of delectable chardonnay paired so beautifully with the world’s most famous crustacean. Showcased by the culinary talents of Chef Kevin Foley and Sommelier, Hudson Austin, of The Wine Merchant, this evening will be a night of beguiling culinary delights.
1st Course: Panko Fried Lobster, Sweet Chili Aioli, Daikon Slaw, Sweet Soy Drizzle, Toasted Sesame; Gruet "Sauvage" Blanc de Blancs Brut Zero (New Mexico);
2nd Course: Chilled Lobster and Arugula Salad, Avocado Green Goddess Dressing, Goat Cheese, Chopped Almonds, Pickled Fresno Chili; Foye Chardonnay (Maule Valley, CL);
3rd Course: Brown Butter Lobster Tail, Crispy Bacon, Butternut Squash Risotto, Tarragon Mornay Sauce; Banshee Chardonnay (Sonoma Coast, CA) & Jean-Claude Thevenet St. Veran Clos de l'Ermitage (Burgundy, FR);
Dessert: Chef's Creation.

MARCH

Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Friday March 1  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Steak Houses are the number one most visited restaurant type in the USA and there are so many great options from Outback to Butcher and Singer, our class tonight will sample some of the classic dishes from this great dining option. Paired with our great Steak House cuisine will be classic “Prime Wines” from great regions and producers around the world!
1st Course: Steakhouse Wedge Salad, Iceberg Lettuce, Cherry Heirloom Tomatoes, Pancetta, Buttermilk Blue Cheese Dressing, Chives; Chalk Hill Chardonnay (Sonoma Coast, CA);
2nd Course: Chef Kevin’s French Onion Soup, Carmelized Onion and Beef Broth, Toasted Baguette with Pork Rillettes and Gruyere Cheese, Fresh Parsley; Paul Hobbs Felino Malbec (Mendoza, ARG);
3rd Course: Petite Filet and Lobster Surf and Turf, Sauce Au Poivre, Clarified Butter, Haricot Verts Amandine; Col d'Orcia Rosso di Montalcino (Tuscany, IT) & Treana Cabernet Sauvignon (Paso Robles, CA);
Dessert: Chef's Creation.



Expedition to Spain "Ole"
Tuesday March 5  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Spain has gone through a very exciting period of change and renewed interest in its wine industry as of late, with new technology and innovation spurring on its "quality revolution". Interestingly Spain has more land under vine than any region in the world, yet is behind France and Italy in total production, due to water issues and vineyard conservation. tonite we will be tasting 4 different varietals and regions, including Tempranillo, Garnacha and Albarino.
1st Course: Galician Style Braised Octopus, Pimenton Broth, Confit Fingerling Potatoes, Celery leaves; Albarino, Valinas 2017, Rias Baixas, Spain;
2nd Course: Crab Stuffed Piquillo Peppers, Squid Ink Rice, Saffron Beurre Blanc; Tempranillo, Castello di Raimat 2016, NE Spain;
3rd Course: Roasted Lamb Shoulder, Manchego Mashed Potatoes, Charred Garlic and Tomato Puree; Rioja Crianza, Ramon Bilbao 2015, Rioja, Spain & Ribera del Duero, Cruz de Alba 2015, Ribera del Duero, Spain;
Dessert: Chef's Creation.



The Great Wines of Oregon - A to Z
Wednesday March 6  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join us for an unforgettable evening as we taste and savor the flavors of Oregon wines perfectly paired with cuisine inspired by the same region. This epic battle for harmony between our executive chef and sommelier is sure to be a treat for all who attend. Led by Pacific Northwest native, Sommelier Hudson Austin and culinarily executed by Chef Kevin Foley. Additional menu details will follow.
1st Course: Roasted Beet and Feta Salad, Watercress, Fried Chickpeas, Black Pepper Vinaigrette; Acrobat Rose of Pinot Noir (Oregon);
2nd Course: Crab Mac and Cheese, Fusilli Pasta, Smoked Gouda Mornay, Crumbled Prosciutto, Parsley; Pike Road Chardonnay (Willamette Valley, OR);
3rd Course: Smokey Bone in Pork Chop, Warm Potato Salad, Chipotle Salsa Roja, Micro Cilantro; Elk Cove Pinot Noir Estate (Willamette Valley, OR) & Soter “Planet Oregon” Pinot Noir (Oregon);
Dessert: Chef's Creation.



California Wine Series: Paso Robles and the Central Coast
Thursday March 7  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Since 1983, Paso Robles has been a designated AVA, outlined and known before the larger AVA of the Central Coast came along in 1985. Paso Robles is home to many great wines and wineries with tremendous highlights in expressive chardonnay and ultra dynamic zinfandel. Sommelier Hudson Austin will showcase tonight’s class with a few standouts paired along with Chef Kevin’s culinary delights.
1st Course: Cashew Crusted Scallops, Coconut Red Curry Sauce, Scallions and Cilantro; Robert Hall Chardonnay (Paso Robles);
2nd Course: Lamb Kofta Meatballs, Chickpea Puree, Chili Yogurt Sauce; Muirwood Pinot Noir (Arroyo-Seco, California);
3rd Course: Grilled Venison Loin, Roasted Carrots and Turnips, Rosemary Pomegranate Sauce; Vina Robles Estate Cabernet Sauvignon (Paso Robles);
Dessert: Chef's Creation; EOS "Tears of Dew" Moscato (Paso Robles, CA).



California Wine Series: Wines of Napa
Tuesday March 12  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Part 1 of our Series, featuring the wonderful wines of the famed Napa Valley Arguably the most important wine region in the USA, and one of the most respected in the world, Napa is home to great Chardonnay, Pinot Noir and Cabernet Sauvignon, from its unique microclimates all thru the valley.
1st Course: Fresh Spaghetti, Butternut Squash Cream Sauce, Crispy Oyster Mushrooms; Chardonnay, Flora Springs 2016;
2nd Course: Albondigas, Spanish Lamb Meatballs cooked in Fennel Tomato Sauce, Grated Manchego Cheese; Pinot Noir, Artesa Estate 2015;
3rd Course: Grilled Beef Tenderloin, Haricot Verts Amandine, Horseradish Demi Glacé; Cabernet Sauvignon, Goldschmidt "Ruth's" 2016 & Cabernet Sauvignon, Merryvale "Starmont" 2016;
Dessert: Chef's Creation.



Truffle and Mushroom Dinner
Wednesday March 13  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Mushrooms are the world's most loved little fungi, from button to bella, and everything in between. Tonight we will focus on the earthy wonderment of mushrooms flavours paired perfectly with classic wines for mushroom enjoyment.
1st Course: King Oyster Mushroom Yakitori, Grilled over Charcoal, served with White Truffle Romesco Sauce, Toasted Sesame; Ventana Chardonnay (Arroyo Seco, CA) 2015;
2nd Course: Shiitake Mushroom Tagliatelle, Toasted Chestnuts, Parmigiano Cream Sauce, Parsley, Lemon Zest; Trifula Piemonte Rosso Barbera/Nebbiolo (Piedmont, IT) 2016;
3rd Course: Mixed Mushroom and Lentil Slider, Bibb Lettuce, Sundried Tomato Pesto, on Grilled Potato Roll with Fries and Truffled Malt Vinegar Aioli; Domaine Billard Hautes-Cotes De Beaune Rouge (Burgundy, FR) 2016 & Farm to Table Shiraz (Victoria, AU) 2016; br>Dessert: Chef's Creation.



Clash of the Titans: Burgundy vs. Oregon
Tuesday March 19  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is our very popular "Clash" series, and tonight we will be pitting two very important and similar wine destinations, often Burgundy, France and Oregon, US are compared and contrasted esp. for their distinctive Pinot Noir styles. Their soils, climate and overall growing conditions are of the same ilk too. This will be a very interesting and informative class!
1st Course: Seared Skate Wing, Sautéed Tuscan Kale, Beurre Noisette, Capers; Macon Villages, La Cote Blanche 2016, Burgundy, FR;
2nd Course: Banh Mi Crostini, Toasted Baguette with Pate, Thin Sliced Pork, Pickled Carrots, Cilantro; Pinot Gris, Firesteed 2016, Willamette, OR;
3rd Course: Crispy Duck Confit, Herb Pomme Puree, Roasted Baby Carrots, Cherry Gastrique; Gevrey Chambertin, F. Esmonin 2015, Burgundy, FR & Pinot Noir, Left Coast Cellars 2015, Willamette, OR;
Dessert: Chef's Creation.



Lobster and Chardonnay from around the World
Tuesday March 26  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Hey there, it's that time of the month again, for our Lobster dinner, your favorite crustacean will be paired in a variety of preparations with Chardonnay from a variety of regions,its like Love and Marriage, these two work beautifully together in culinary bliss!
1st Course: Lobster and Butternut Squash Chowder, Celery, Potato, Scallions, Bacon Jam; Chardonnay Bourgogne, Domaine Roux 2016, Burgundy, FR;
2nd Course: Harissa Lobster Salad, Sumac Hummus, Toasted Pita; Chardonnay, Dewetshof "Unoaked" 2017, Cape Region, SA;
3rd Course: Butter Poached Rock Lobster Tail, Parmesan Soft Polenta, Sautéed Salsify, Parsley Pesto; Chardonnay, The Calling 2016, Sonoma, CA & Chardonnay, Fess Parker 2017, Santa Barbara, CA;
Dessert: Chef's Creation.



Italian Rockstars - Passion of Piedmont
Wednesday March 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Northern Italy is home to some of the most famous wines in Italy such as Amarone, Prosecco, Soave, Pinot Grigio, Valpolicella, but none of these stand with Italy's most noble wine Barolo. Barolo, called the wine of kings and the king of wines, is known for it's perfumed rose like nose and earthy complexity. Barolo and many other wines born out of this historical region are largely responsible for Italy's very existence as a united country. Tonight's class will explore the great wines of Piedmont and we will see if we can scratch beyond the surface of this historic and most important region. Additional menu details will follow.
1st Course: Zucchini Carpaccio, Lemon Dressing, Goat Cheese, Crushed Almonds, Pepperoncini; Castelvero Cortese 2017;
2nd Course: Polenta “Flatbread”, Sopressata, Parmiganno, Roasted Tomato, Fresh Basil; Trifula Piemonte Rosso Barbera/Nebbiolo 2016;
3rd Course: Lamb Osso Buco, Gorgonzola Whipped Potatoes, Hazelnut Gremolata; Ricossa Barolo 2013;
Dessert: Chef's Creation. Marenco "Strev" Moscato d'Asti 2017.



Winemaker Series: Sean Minor
Wednesday March 28  •  7-9pm  •  $95
Sean Minor & Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sean will join us tonight to talk about his wines. This will be a night to remember!
1st Course: Asparagus and Chèvre Grilled Cheese, Charred Tomato Soup Shooter; Sean Minor "Four Bears" Sauvignon Blanc (Central Coast, CA) 2017;
2nd Course: Potato Gnocchi, Creamy Arugula Pesto, Toasted Walnuts, Pancetta Crisp; Sean Minor Chardonnay (Central Coast, CA) 2017;
3rd Course: Venison and Apple Meatball, Celery Root Purée, Blackberry Mint Drizzle; Point North Pinot Noir (Oregon) 2015;
4th Course: Grilled Sumac Spiced Flank Steak, Roasted Cauliflower & Chickpeas, Za’atar Red Wine Jus; Sean Minor Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Cheesecake Brûlée, Caramelized Berry Sauce; Sean Minor "Nicole Marie" Red (Napa Valley, CA) 2015.

APRIL

Crab & Oysters with Spring Wines
Wednesday April 3  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The vibrant flavors of wine are abounding in tonight’s class filled with this culinary expedition into some of the world’s most sought after food treasures, crab and oysters. Oysters & crab have been prized as a delicacy, as a working class food, and as a source of sustenance for over 2000 years, tonight’s class pairs up these two rich delights with brilliant aromatic wines in stellar pairings not to be missed. Additional menu details will follow.
1st Course: Oysters on the Half Shell, Jalapeño Mignonette, Salmon Roe, Micro Arugula; Day Owl Rose of Barbera (California) 2017;
2nd Course: Crab Stuffed Oysters Rockefeller, Sautéed Spinach, Garlic, Panko, Pernod; Casamaro Verdejo/Viura (Rueda, SP) 2018;
3rd Course: Jumbo Lump Crab Risotto, White Wine, Fennel, Pecorino Romano, Fried Capers; Domaine du Cros Marcillac (Southwest France) 2015 & Chateau Figuieres Blanc St Andre (Provence-VAR, FR) 2015;
Dessert: Chef's Creation.



Tax Relief Day - Bargain Bounty Hunter Wines
Wednesday April 10  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It’s a few days before tax time and we could all use a little financial break. Tonight’s class is all about wines that over-deliver for their reasonable sum and are all made in the USA. Led by Sommelier Hudson Austin and helmed in the kitchen by Chef Kevin Foley, the evening will highlight these great bargain wines!
1st Course: Oysters Rockefeller, Chincoteague Oyster, Sautéed Garlic Arugula, Panko, Shallots; Line 39 Sauvignon Blanc (California) 2017;
2nd Course: Creamy Spring Pea Soup, Smoked Ham Hock, Brioche Crouton; CloudBreak “Barrel Fermented” Chardonnay (California) 2017;
3rd Course: Slow Roasted Pork Shoulder Infused with Garlic Herbs and Chili, Braised Broccoli Rabe, Aged Provolone Mornay Sauce; Backhouse Pinot Noir (California) 2016 & Treana Cabernet Sauvignon (Paso Robles) 2017;
Dessert: Chef's Creation.



Argentina vs Chile
Wednesday April 17  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

South America has a rich and diverse culture and heritage in wine. Wine making in these important regions dates back to the time when Europe was busy colonizing the world. Wine is part of that process and tonight’s class explores that heritage and the great wines of the regions! Led by Sommelier Hudson Austin and artully directed in the kitchen by Chef Kevin Foley, the evening will highlight the flavours of South America with these great wines! Additional menu details will follow.
1st Course: Scallop Ceviche, Fresh Lime Juice, Pureed Cucumber and Cilantro, Fresno Chili, Wonton Chips; Gryphus Sauvignon Blanc (Rapel Valley, CL) 2018;
2nd Course: Empanada de Pollo, Confit Chicken, Caramelized Onion, Hard Cooked Egg, Herb Crema; Pulenta Estate Chardonnay (Lujan de Cuyo, ARG) 2017;
3rd Course: Grilled Marinated Flank Steak, Red Potato and Pepper Hash, Traditional Chimichurri; J Bouchon Pais Viejo (Maule, CL) 2017 & La Posta Malbec "Pizzella" (La Consulta, Mendoza, ARG) 2016;
Dessert: Chef's Creation.



Lobster & Sauvignon Blanc
Wednesday April 24  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With Spring and warm weather nearly upon us, tonight we will feast on lobster paired classically with some of the best wine from regions that do sauvignon blanc around the world! Tonight we will swirl, sip and savor our way through the wines led by wine junkie and Sommelier, Hudson Austin and Chef Kevin Foley. Additional menu details will follow.
1st Course: Lobster and Spring Vegetable Salad, Shaved Asparagus, Radish, Peas, Arugula, Creamy Lemon Dressing; Hubert Brochard Sauvignon Blanc (Touraine, Loirse, FR) 2016;
2nd Course: Butter Poached Lobster, Gemelli Pasta, Ramp Pesto, Toasted Pinenuts; Peter Yealands Sauvignon Blanc (Marlborough, NZ) 2017;
3rd Course: Grilled Lobster Tail, Avocado Puree, Crispy Fingerling Potatoes, Chipotle Crema; Heritance Sauvignon Blanc (Napa Valley, CA) 2016 & Klein Constantia Sauvignon Blanc Stellenbosch, SA) 2015;
Dessert: Chef's Creation.