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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.

APRIL

Clash or the Titans - Burgundy vs Sonoma
Friday, April 1  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma produces some of the best Chardonnay and Pinot Noir in the world ... and pays daily homage to the birthplace of those grapes, Burgundy. Taste an amazing side by side comparison as these titans go head to head!
1st Course: Scallops over Parsnip Puree, Domaine des Rochers Macon Chaintre;
2nd Course: Salmon with Charred Red Bell Pepper Sauce, Sebastiani Family Vineyards Chardonnay;
3rd Course: Beef Bourguignon with Pearl Onions, Mushrooms, and Bacon, Marcel Giradon Pinot Noir & Don and Sons Pinot Noir;
Dessert Course: Chef's Creation.



Bells Brewery & Canoe Ridge Wines
Thursday, April 2  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Explore how both craft beer and wine pair with dinner.
1st Course: Tuna Tartare with Shiso and Wonton, Bells Oberon Ale, Canoe Ridge Pinot Gris;
2nd Course: Braised Rabbit over White Bean Puree, Bells Oarsman Ale, Canoe Ridge Expedition Chardonnay;
3rd Course: Veal Tenderloin over Braised Leeks, Bells Two Hearted Ale, Canoe Ridge Cherry Street Red Blend;
Dessert: Chocolate Cake with Hazelnut Cream, Bells Third Coast Beer, Canoe Ridge Merlot.



Craft Beer Series: Stone & Lagunitas
Friday, April 3  •  7-9pm  •  $70
Brewery Ambassador

JUST ADDED Craft Beer Series: Stone & Lagunitas An IPA Battle Royal
1st Course: Smoked Mozzarella Cheese Steak Spring Rolls with Onion Confit,
Stone Go To IPA, Lagunitas Daytime Fractional IPA;
2nd Course: Red Snapper with Ginger and Soy,
Stone IPA, Lagunitas IPA;
3rd Course: Lamb Merguez with Broccolini and Parmesan, Stone Ruination IPA, Lagunitas Maximus Double IPA;
4th Course: Grilled Beef Tenderloin with Wild Mushrooms,
Stone Pale Ale, Lagunitas Dogtown Pale Ale; Dark Chocolate Cake with Blueberries,
Dessert: Chefs’ Creation
Stone Sublimely Self- Righteous Ale, Lagunitas Nightime Ale.



Blind Tasting - Big Reds
Thursday, April 9  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Opulent, appealing and unforgettable. Wines poured will be done without the benefit of knowing what is being shown other than the wines will be show-stoppers. Additional menu details will follow.
1st Course: Halibut with Sundried Tomato Pesto;
2nd Course: Veal Tenderloin with Baby Brussels and Smoked Bacon;
3rd Course: Duck Breast with Blood Orange Reduction;
Dessert Course: Chef's Creation.



Spring Sommelier Challenge - Pacific Northwest: Oregon & Washington
Tuesday, April 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

An exciting tour of the wine regions of Northern Oregon and Eastern Washington State focusing on Pinot Gris, Pinot Noir and elegant Cabernet Sauvignon. Additional menu details will follow.
1st Course: Seared Scallops with Washington Apple Salad; Pinot Gris, Firesteed 2013;
2nd Course: Salmon with Ice Wine Vinaigrette; Pinot Noir, Montinore "Estate" 2012;
3rd Course: Grilled Venison with Spiced Coffee Rub; Cabernet Blend, Hedges CMS 2011;
Dessert Course: Chef's Creation, Chenin Blanc, L' Ecole 41 2012.



Craft Beer Series: Stone & Lagunitas
Friday, April 17  •  7-9pm  •  $70
Brewery Ambassador

An IPA Battle Royal
1st Course: Smoked Mozzarella Cheese Steak Spring Rolls with Onion Confit,
Stone Go To IPA, Lagunitas Daytime Fractional IPA;
2nd Course: Red Snapper with Ginger and Soy,
Stone IPA, Lagunitas IPA;
3rd Course: Lamb Merguez with Broccolini and Parmesan,
Stone Ruination IPA, Lagunitas Maximus Double IPA;
4th Course: Grilled Beef Tenderloin with Wild Mushrooms,
Stone Pale Ale, Lagunitas Dogtown Pale Ale; Dark Chocolate Cake with Blueberries,
Dessert: Chefs’ Creation
Stone Sublimely Self- Righteous Ale, Lagunitas Nightime Ale;



Spain: Rioja, Ribera Del Duero, Priorat
Tuesday, April 21  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Land of Spain has slowly become one of the Hottest Wine regions on the World scene, we will be tasting the rich, complex reds of the Northern regions. Additional menu details will follow.
1st Course: Sautéed Sherry Shrimp with Smoked Paprika, Rias Baixas, ALbarino, Ramon Bilbao 2013;
2nd Course: Spanish Ham with Arugula, olives, and Manchego cheese, Rioja Crianza, Bodegas Franco Espanolas 2011;
3rd Course: Venison Loin with Oven Roasted Tomatoes, Ribera del Duero, Cruz de Alba 2010 and Priorat, Mas Igneus 2011;
Dessert Course: Chef's Creation.



Winemaker Series: Elk Cove
Friday, April 24  •  7-9pm  •  $95
Claire Cunningham, Elk Cove National Sales Manager

Let Claire share the winemaker's passion with you tonight.
1st Course: Chilled Lobster with Sweet Chili & Pineapple, Pinot Noir Rose 2013;
2nd Course: Seared Scallops with Cauliflower Puree & Truffle Oil, Pinot Gris 2013;
3rd Course: Grilled Veal Tenderloin with Spanish Chorizo & Sage, Pinot Noir Willamette Valley 2013;
4th Course: Roasted Duck Breast with Parsnip & Raspberry Jus, Clay Court Pinot Noir 2012;
Dessert Course: Chef's Creation, Ultima 2012.



Sauvignon Blanc & Lobster
Tuesday, April 28  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our very popular Lobster series has lots of versatility with relatively dry, rich and refreshing white wines, tonite we will focus on Sauvignon Blanc. Additional menu details will follow.
1st Course: Thai Spiced Lobster Salad with Pancetta, Sauvignon Blanc, Josh Cellars 2013
2nd Course: Chilled Lobster with Avocado, Sancerre, J. E. Sauvion 2012;
3rd Course: South African Lobster Tail, Sauvignon Blanc, Clos Pegase 2013 and Sauvvignon Blanc, The Crossings 2013;
Dessert Course: Chef's Creation.



Spring Fling Wines
Wednesday, April 29  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Welcome Spring Fling - Wines to enjoy as the weather warms from Rose to Red Wine! Additional menu & wine details will follow.
1st Course: Scallops with Asian Pear and Kaffir Lime, Jean Luc Colombo Rose (Provence, FR) 2014;
2nd Course: Braised Pork Belly with Brandy Jus, Waterbrook Rose of Sangiovese (Columbia, WA) 2013;
3rd Course: Duck Breast with Orange-Honey Reduction and Chimichurri, Radio Boca Tempranillo (Valencia) 2013 & Sawtooth Skyline Red (Snake River, Idaho) 2012;
Dessert Course: Chef's Creation.

Baby & Wedding Showers

Baby & Wedding Showers

The Inn Keeper's Kitchen is available for baby and bridal showers. We have a variety of options to make the day special. Call Kelsi Dana to arrange your event 610-399-1390.

MAY

Santa Barbara to Paso Robles
Tuesday, May 5  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Bold & Spicy Reds from the South Western border. Additional wine details will follow.
1st Course: Smoked Trout with Watercress & Raspberry;
2nd Course: Chicken "BLT" with Pancetta & Avocado;
3rd Course: Veal Saltimbocca with Local Mushrooms & Prosciutto;
Dessert Course: Chef's Creation.



Clash of the Titans: Sonoma & Sicily
Tuesday, May 12  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Half a world apart but comparable rich & robust wines. Additional wine details will follow.
1st Course: Seared Scallops with Baby Arugula, Toasted Pine Nuts, & Shaved Pecorino Romano;
2nd Course: Sicilian Style Swordfish with Olives, Tomatoes, & Basil;
3rd Course: Braised Rabbit with Lemon Thyme & Honey Glazed Baby Carrots ;
Dessert Course: Chef's Creation.



Picnic Perfect Value Vino
Wednesday, May 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Perfect for the picnic or grilling with amazing flavor that drink way above their price point. Additional menu & wine details will follow.
1st Course: Grilled Vegetable Gazpacho, Brightened with a Blend of Vinegar, Orange, & Lemon, Line 39 Sauvignon Blanc;
2nd Course: Curried Chicken Salad with Grapes, Pistachios, & Cilantro, Washington Hills Riesling;
3rd Course: Pork Tenderloin with Bacon & Barbecue Dry Rub, BackHouse Pinot Noir & Cloud Break Petite Sirah;
Dessert Course: Chef's Creation.



Craft Beer Series: Ballast Point & Great Divide
Friday, May 15  •  7-9pm  •  $70
Brewery Ambassador

Two great breweries and 5 fun courses.
1st Course: Pistachio Dusted Goat Cheese with Arugula,
Ballast Point Even Keel, 3.8%,Great Divide Lasso IPA, 5%;
2nd Course: Crab Stuffed Shiitake Mushrooms with Soy-Ginger Vinaigrette,
Ballast Point Wahoo White Wheat, 4.5%, Great Divide Heyday, 5.2%;
3rd Course: Grilled Salmon with Crumbled Stilton & Charred Peaches,
Ballast Point Sculpin IPA, 7%, Great Divide Titan IPA, 7.1%;
4th Course: Beef Tenderloin with Marinated Artichokes & Peppercorn-Brandy Jus,
Ballast Point Dorado Double IPA, 10%, Great Divide Hercules Double IPA, 10%;
Dessert
Chefs’ Seasonal Creation
Ballast Point Victory at Sea, 10%, Great Divide Yeti Imperial Stout, 9.5%.



Untapped America: Explore Idaho Wines
Wednesday, May 20  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Featuring Sawtooth Winery's Pinot Gris, Cabernet Sauvignon, & Late Harvest Reisling. Additional menu & wine details will follow.
1st Course: Mountain Trout with Smoked Paprika & Bacon-Sherry Vinaigrette, Sawtooth Pinot Gris;
2nd Course: Veal Tenderloin with Huckleberry Jus, Sawtooth SkyLine Red;
3rd Course: Grilled Venison with Russet Potatoes & Rosemary, Sawtooth Cabernet Sauvignon;
Dessert Course: Chef's Creation.



Australia & New Zealand
Thursday, May 21  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Wines from Downunder are full of fruit & charm. Additional wine details will follow.
1st Course: Tasmanian Trout with Toasted Macadamia Nuts;
2nd Course: Australian Rock Lobster with Lemongrass Butter;
3rd Course: Australian Rack of Lamb with Roasted Garlic, Sundried Tomato, & Basil;
Dessert Course: Chef's Creation.



Winemaker Series: Cakebread Winery
Friday, May 22  •  7-9pm  •  $125
Cakebread Brand Ambassador

Additional menu details will follow.
1st Course: Halibut with Smoked Bacon Risotto & Herb-Arugula Salad, Sauvignon Blanc Napa Valley 2013;
2nd Course: Roasted Game Hen with Parsnip Puree & Pan Jus, Chardonnay Napa Valley 2013;
3rd Course: Grilled Pork Tenderloin with Brown Butter & Sweet Potato, Pinot Noir 2013;
4th Course: Filet Mignon with Chili Spice Rub & Haricot Verts, Merlot Napa Valley 2013, Cabernet Sauvignon Napa Valley 2013;
Dessert Course: Chef's Creation.



Lobster & Chardonnay
Friday, May 29  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Dinner is paired with crisp to buttery Chardonnays. Additional menu & wine details will follow.
1st Course: Chilled Lobster with Fresh Vanilla Bean Aioli, Chateau Jouclary Chardonnay;
2nd Course: Lobster "Pot Pie", Montoya Chardonnay;
3rd Course: Steamed Lobster with Key Lime Butter Glaze, Cantele Chardonnay & Pulenta Estate Chardonnay;
Dessert Course: Chef's Creation.

 

 
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