1 Dilworthtown Inn Mailing List Contact Us Home
Directions
About the Inn
Dinner Menu
Wine Cellar
Reservations
Gift Certificates
Food Products & Gifts
Special Events
Newsletter
Fabulous Recipes
About Inn Keepers Kitchen
Course Calendar
Course Descriptions
Entertaining
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.

MAY

California Wine Series: Wines of Napa Valley
Tuesday May 1  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Napa Valley, arguably the most important wine region in the US, and one of the most influential in the world of wine, exquisite , balanced Chardonnays, and with rich, complex Cabernets, and lots more This beautiful place with its valleys and hillsides is like no other! Additional menu details will follow.
1st Course: Scallop Crudo, Shaved Fennel, Meyer Lemon Vinaigrette, Bird’s Eye Chili, Basil Oil; Sauvignon Blanc, Girard 2016;
2nd Course: Caramelized Leek Risotto, Fried Parsnip, Salmon Roe, Dill Crème Fraiche; Chardonnay, Flora Springs 2015;
3rd Course: Herb Roasted Leg of Lamb, Smashed New Potatoes, Black Mission Figs; Merlot, Swanson Cellars 2014 & Cabernet Sauvignon, Joseph Carr 2015;
Dessert: Chef's Creation.



Destination Barcelona: Wines of Northeastern Spain
Wednesday May 2  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tonite we travel to the Northeastern Mediterranean coast of Spain, in and around Barcelona, a wonderful, richly cultured city. The wines and food of this area are many and varied. and we will be sampling its delicious fare. Additional menu details will follow.
1st Course: Grilled Sourdough, Whipped Goat Cheese, Jamon Serrano, Blackberry Drizzle; Cava, Anna de Codorniu NV, Penedes, Spain;
2nd Course: Smoked Paprika Shrimp, Spring Peas, Lobster Veloute; Xarello / Chardonnay, Albet y Noya 2016, Penedes, Spain;
3rd Course: Chili Rubbed Filet Mignon, Burnt Carrot Puree, Parsley Pesto; Tempranillo, Castello di Raimat 2015, Costers del Segre, Spain & Priorat, La Scala Dei 2014, Priorat, Spain;
Dessert: Chef's Creation.



Super Tuscans
Tuesday May 8  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany is known for its classics, such as Chianti, Brunello, Vino Nobile and other great wines. The Super Tuscan movement was borne out of the desire to think outside of the box of Tuscan wine culture, and innovate with the blending of " Other" grape varieties with the local, indigenous offerings. or to produce wines entirely from these newly imported grapes. Tonite we will explore the new releases. Additional menu details will follow.
1st Course: Blood Orange and Grilled Fennel Salad, Toasted Pinenuts, Garlic Dressing; Super Tuscan White / Carpineto "Dogajolo" 2016;
2nd Course: Potato Gnocchi, Thyme Brown Butter, Fried Sage, Parmiggiano; Super Tuscan Red / Sassoregale 2015;
3rd Course: Beef Shortrib Ragu, Rigatoni, Housemade Ricotta; Super Tuscan Red / Piccini "Poggio Alto" 2014 & Super Tuscan Red / Terrabianca "Campaccio" 2012;
Dessert: Chef's Creation.



Rose all the Way
Wednesday May 9  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is a tasting of the new releases of Rose from Around the World! Rose is likely the closest thing to the wines of millennia ago we could get today. Winemakers of those days didn’t have all of the knowledge of selecting just the right grapes, using just the right amount of pressing, and so on that we have come to expect from our wines today, but rose is almost a new phenomena here in the USA. Rose sales grew 53% last year, but still only account for less than 2% of the total US table wine sold. Additional menu details will follow.
1st Course: Red Beet Risotto, Whipped Ricotta Cheese, Fennel Fronds; Biutiful Cava Rose (Utiel Requena, Spain) NV;
2nd Course: Fontina and Parmesan Grilled Cheese on Brioche, Sundried Tomato and Basil Bisque; Day Owl Rose (California) 2016;
3rd Course: Braised Pork Belly, Daikon-Carrot Slaw, Spicy Soy Glaze, Micro Cilantro; Vanderpump Rose (Provence, FR) 2016;
Dessert: Chef's Creation; Ricossa Brachetto (Piedmont, IT).



Clash of the Titans: Napa vs Burgundy
Tuesday May 15  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our very popular " Clash " series pits two very important world wine regions against each other in heated competition, all for one and one for all.. Napa Valley and Burgundy are responsible for some of the greatest wine appellations and expression of grape varieties and "terroir" in its offerings. Additional menu details will follow.
1st Course: Chilled Shrimp, Grilled Cantaloupe, Pea Shoots, Champagne Vinegar Emulsion; Macon Villages, La Cave de Lugny 2015, Macon, France;
2nd Course: Maple Glazed Salmon, Yellow Squash, Barley, Pineapple Chutney; Chardonnay, Saintsbury 2015, Napa Carneros, CA;
3rd Course: Porcini Rubbed Veal Tenderloin, Morel Mushroom Ragout, Radish Green Pesto; Gevrey Chambertin, F. Esmonin 2015, Cote de Nuits, France & Cabernet Sauvignon, Yardstick "Ruth's", Napa Valley, CA 2015;
Dessert: Chef's Creation.



War of the Worlds: Sonoma vs Sicily
Wednesday May 16  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma vs Sicily Tonight these two titanic wine regions are pitted against one another in a showcase of dynamic culinary and oenological delight. Wines from both of these regions will highlight their individual terroir and exude character of the vine. Tonight is a class of sheer delight. Additional menu details will follow.
1st Course: Grilled Antipasto Salad, Zucchini, Sopressata, Smoked Gouda, Aged Provolone, Baby Arugula, Grilled Meyer Lemon; Purato Catarratto/Pinot Grigio 2016;
2nd Course: Charred Corn and Crab Chowder, Smoked Jalapeno, Herbed Crostini; Planeta La Segreta Bianco 2016 & Sebastiani Chardonnay (North Coast) 2016;
3rd Course: Oregano Crusted Pork Loin, Roasted Eggplant and Red Peppers, Olive Oil Mashed Potatoes; Colosi Rosso Nero d"avola/Nerello Mascalese 2015 & Roth Merlot (Alexander Valley) 2014;
Dessert: Chef's Creation.



Craft Beer & Wine Series: Decoy & Deschutes
Saturday May 19  •  7-9pm  •  $77
Steve McKinney, Cellar master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Scallops Poached in Dashi Broth, Thai Chili, Pickled Carrot, Micro Basil; Deshutes Mirror Pond, American Pale Ale, 5%; Decoy Sauvignon Blanc, Sonoma County 2016;
2nd Course: Broiled Arctic Char, Broccoli Rabe, Garlic Confit; Deschutes Fresh Squeezed IPA, IPA, 6.4%; Decoy Migration Chardonnay 2015;
3rd Course: Crispy Braised Duck Breast w/ Charred Celeriac & Spring Onion, Spicy Hoisin Sauce; Deschutes Inversion IPA, IPA, 6.8%; Decoy Red Blend 2015;
4th Course: Herb Stuffed Lamb Loin, Carrot-Sweet Potato Mash & Port Demi; Deshutes Black Butte Porter, Porter, 5.2%; Decoy Cabernet 2015;
Dessert: Chef's Creation; Deshutes American Wheat, Wheat Ale, 5%; Decoy Zinfandel 2015.



Lobster and Sauvignon Blanc
Tuesday May 22  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Its that time again, the Innkeepers favorite crustacean is in the House tonite, and we are pairing these courses with food friendly Sauvignon Blanc, from around the world. Come treat yourself to a mélange of flavors and textures! Additional menu details will follow.
1st Course: Curried Lobster Pancake, Fried Chickpeas, Mango Chutney, Pickled Coriander Seeds; Bordeaux Blanc, Chateau Bonnet 2016, Bordeaux, France;
2nd Course: Chilled Lobster, Sweet Corn, Cherry Heirloom Tomatoes, Avocado, Nectarine Dressing; Sauvignon Blanc, The Crossings 2016, Marlborough, New Zealand;
3rd Course: Broiled Lobster Tail, Panko Topping, Fried Fingerling Potatoes tossed in warm Meyer Lemon Vinaigrette; Sancerre, J. E. Sauvion 2016, Loire, France; Sauvignon Blanc, Kunde Estate "Magnolia", Sonoma, CA 2016;
Dessert: Chef's Creation.



Winemaker Series: Cakebread
Saturday May 26  •  7-9pm  •  $125
Winery Representative

Description of class with follow shortly. Additional menu details will follow.
1st Course: Beet & Breakfast Radish Salad with Fried Chickpeas, Bulgarian Feta, Honey-Champagne Vinaigrette; Sauvignon Blanc Napa Valley 2016;
2nd Course: Chilled Catalan Lobster Salad, Cherry Heirloom Tomatoes, Red Onion, Meyer Lemon Emulsion, Micro Celery Leaves; Chardonnay Napa Valley 2016;
3rd Course: Pan Seared Duck Breast with Fennel Dust & Wild Mushroom Ragout, Honey Balsamic Reduction; Merlot 2015;
4th Course: Grilled Rack of Lamb, Buttermilk Mashed Parsnips & Ramp Pesto; Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.



Crab and Chardonnay
Thursday May 31  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

There is something about Chardonnay which draws wine drinkers to “their happy place” and tonight, this class will enthrall all who attend. Chardonnay is a grape that so easily highlights the region in which it is grown and allows the distinct elements of place to be masterfully set center stage. Chef Kevin Foley has created a selection of crab based dishes, some of which are classics and some are culinary adventures. Additional menu details will follow.
1st Course: Open-faced Soft-shell Crab BLT, Toasted Sourdough, Sautéed Soft-shell, Applewood Slab Bacon, Romaine Heart, Heirloom Tomato, Old Bay Aioli; Jean Rijckaert Arbois Chardonnay (Savoie, FR) 2015;
2nd Course: Spring Pea and Crab Risotto, Caramelized Leeks, Toasted Pine nuts, Micro Basil; Farm to Table Chardonnay (Victoria, AU) 2016;
3rd Course: Seared Salmon “Oscar”, Jumbo Lump Crab, Potato Puree, Grilled Asparagus, Sauce Hollandaise; Chalk Hill Chardonnay (Sonoma Coast, CA) 2016;
Dessert: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2016.

JUNE

Chillin’, Grillin’ and Swillin’
Wednesday June 6  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is summer barbecue wines and fanciful barbecue. With warm weather in full swing and the doldrums of those last March snows behind us, the summer grilling season is about to be in full swing. Tonights class is all about mastering the art of the grill, from seafood to burgers and steaks.
1st Course: Grilled Sea Scallops, Curry Lobster Veloute, Crispy Chickpeas, Charred Spring Onion; House Wine Rose 12 oz Can (Columbia Valley, WA);
2nd Course: Smoked Chicken Tostada, Grilled Corn Tortilla, Avocado mousse, Red Cabbage Slaw, Ancho Chili Crema, Cotija Cheese; Harken Chardonnay (California) 2016;
3rd Course: Grilled Harissa Marinated Hanger Steak Kabob, Parsley and Mint Tabouleh, Za’atar Charred Carrots; Big Smooth Zinfandel (Lodi, CA) 2015 & Cannonball Cabernet Sauvignon (California) 2016;
Dessert: Chef's Creation.



Craft Beer Series: Beers of San Diego
Saturday June 9  •  7-9pm  •  $77
Stephen McKinney, Cellar Masterr, Dilworthtown Inn

Enjoy at taste of San Diego Beers with these 3 power house brewries.
1st Course: Asiago and Parmigianno Flatbread, Roasted Red Pepper Sauce, Baby Arugula; Lagunitas Fractional IPA, IPA, 4.6%; Ballast Point Even Keel, Session IPA, 3.8%;
2nd Course: Sweet and Spicy Shrimp, Panko Breading, Vegetable Fried Rice, Thai Chili Sauce; Stone Go To IPA, IPA, 4.8%; Ballast Point California Kolsch, Kolsch, 5.2%;
3rd Course: Carne Asada Taco, Citrus Marinated Flank Steak, Pineapple Pico de Gallo; Stone IPA, IPA, 6.9%; Lagunitas IPA, American IPA, 6.2%;
4th Course: Veal Tenderloin Medallions, Gorgonzola Soft Polenta, Marcona Almond Gremolata; Lagunitas Little Sumpin' Sumpin' Ale, IPA, 7.5%; Stone Delicous IPA, IPA, 7.7%;
Dessert: Chefs’ Creation; Stone Coffee Milk Stout, Sweet Stout, 5%; Ballast Point Nitro Red Velvet, Sweeet Stout, 5.5%;



Wines of Washington State
Tuesday June 19  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Northwest , comprised of course, of Oregon and Washington, is often lumped together into one entity, yet these two winemaking regions couldn't be more different. Washington State wine industry is located east of the weather-influencing Cascade mountain range, and is in the rain shadow of the mountains, a perfect environment for quality fruit. Tonite, we will explore these excellent wines!
1st Course: Smoked Salmon Tartine on Housemade Sourdough, Grilled Corn, Lemon Ailoli, Watercress; Sauvignon Blanc, Mercer Canyon 2016;
2nd Course: Cranberry-Farro Stuffed Quail, Sauteed Fiddlehead Ferns; Pinot Gris, Skyfall Cellars 2015;
3rd Course: Blackened Sirloin Steak, Blue Cheese Whipped Potatoes, Rosemary-Horseradish Jus; Merlot L'Ecole 41 2013 & Cabernet Sauvignon, Gravel Bar 2014;
Dessert: Chef's Creation.



Patio Friendly Summer Wines
Wednesday June 20  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Summer is the season where we all strive to be outside and fire up the grill and bask in the sun into the evening. Tonight’s class focuses on those Summer pairings that you will surely want to have at your own patio parties. Knockout cuisine and fresh light pairings led by Chef Kevin Foley and Sommelier Hudson Austin.
1st Course: Chilled Maryland Crab, Carrot and Beet Purees, Pickled Radish, Toasted Sesame; Broadbent Vinho Verde (Portugal);
2nd Course: Crispy Chicken Drumstick, Herb de Provence, Potato-Cucumber Salad with Fresh Dill and Lemon; Stephen Vincent Chardonnay (California) 2015;
3rd Course: Ground Lamb Kofta served on Grilled Pita, with Tahini Yogurt, and Spicy Red Pepper Spread; Radio Boca Tempranillo (Valencia, SP) 2016;
Dessert: Chef's Creation; Marenco "Streve" Moscato d'Asti (Piedmont, IT) 2017.



Summer Wines from South Africa
Tuesday June 26  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The History of the South African wine industry dates back to 1659, making it the "oldest" of the so called New World wine regions, It had its starts and stops over the years, and the Nation was sadly isolated from the rest of the Wine Scene by its policies of Apartheid. with that in the Past, its industry is back on track and producing excellent wines that the rest of the world can enjoy, primarily centered in the Cape Region in the Southwest.
1st Course: Cauliflower Hummus, Topped with Fried Cauliflower Florets, served with Grilled Sourdough Bread; Chenin Blanc, Ken Forrester 2016;
2nd Course: Thai Fish Cakes made with Cod and Red Curry Paste. Micro Coriander and Red Pepper Salad, Sweet Chili Dipping Sauce. Sauvignon Blanc, Boschendal 2016;
3rd Course: Grilled Venison Loin, Wild Mushroom and Potato Hash, Tart Cherry Jus; Syrah, Mullineux 2013;
Dessert: Chef's Creation.



Lobster Lovers!
Wednesday June 27  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Lobster and Sparkling Wines from Around the World.. clearly a match made in Heaven in tonight’s class, we will explore the great match up of sparkling wines paired so beautifully with the world’s most famous crustacean. Additional menu details will follow.
1st Course: Fried Coconut Lobster, Sweet Chili Dipping Sauce, Snow Pea Shoots, Tobiko; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Blackened Lobster and Grits, Gruyere Cheese, Scallion Butter; Conde de Subirats Cava Rose (Penedes, SP) NV;
3rd Course: Crab Stuffed Lobster Tail, Potato Puree, Wilted Spinach, Meyer Lemon Sauce; Gruet Blanc de Noir (New Mexico) NV & Champagne Jacquart Brut Mosaique (Reims, FR) NV;
Dessert: Chef's Creation.

JULY

Summer in Tuscany
Tuesday July 10  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



A Magical Night in Napa Valley
Wednesday July 11  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight’s class is a crash course in boutique Napa Valley wines. You are seated this evening to a tantalizing array of the “New Napa Valley”! Chef Kevin Foley selected some dishes from the great Napa restaurant scene and will highlight this night with his own interpretation of each dish. Our wine pairings selected from Napa Valley stars by Sommelier Hudson Austin.
1st Course: Tuna Tartare, Wasabi, Nori Paste, Crème Fraiche, Black Tobiko; Honig Sauvignon Blanc (Napa Valley) 2017;
2nd Course: Striped Bass, Spinach Spheres, Parsnip Puree, Vanilla Saffron Sauce; Textbook Chardonnay (Napa Valley) 2016;
3rd Course: Grilled New York Strip, Truffled Mac and Cheese, Asparagus, Bacon Bourbon Demi; Aquinas Pinot Noir (Napa Valley) 2013 & Foley Johnson Cabernet Sauvignon (Napa Valley) 2015;
Dessert: Chef's Creation.



Bastille Day - French Summer Wines
Tuesday July 17  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



Riesling and Moscato from Around the World
Wednesday July 18  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

These two grapes are often misunderstood and thought to only offer up the syrupy sweet style, but tonight, we will explore both the dry and sweet styles of these to grapes and open the door to some of the most noble wines you may have ever tasted. Chef Kevin Foley has dialed up the intensity of his cuisine tonight and Sommelier Hudson Austin’s
1st Course: Maiitake Mushroom Arancini, Lemon Aioli, Arugula Pesto; Lucien Albrecht Riesling (Alsace, FR) 2015;
2nd Course: Kale Caesar Salad, Crispy Prosciutto, Piave Cheese, Brioche Croutons; S.A. Prum Essence Riesling (Mosel, GER) 2016;
3rd Course: Green Curry Marinated Free Range Chicken, Pancetta Fried Rice, Cured Egg Yolk, Scallions; Piquitos Moscato (Valencia, SP) 2016 & Pike's Riesling (Clare Valley, AU) 2014;
Dessert: Chef's Creation; Marenco "Streve" Moscato d'Asti (Piedmont, IT) 2017.



Lobster & Pinot Grigio
Tuesday July 24  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



Crab, Oysters, and Chardonnay
Wednesday July 25  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Right here in the heart of Chester County, Chef Kevin Foley has found that he can create a wonderful a wonderful night of seafood to delight all of those craving crustaceans! Sommelier HudsonAustin has paired up the delightful crab selections with oysters and a selection of Chardonnay based wines that will be nothing short of spectacular.
1st Course: Three Oysters on the Half Shell, Orange Mignonette, Wasabi-Panko, House-made Hot Sauce and Lemon; McGuigan The Plan Chardonnay (South Australia) 2016;
2nd Course: Maryland Crab Rangoon, Red Cabbage Slaw, Sweet Soy Dipping Sauce; Canoe Ridge Expedition Chardonnay (H.H. Hills,WA) 2015;
3rd Course: Crab and Oyster Gumbo, Smoked Andouille, Steamed Carolina Rice, Sourdough Crostini, Parsley Crème Fraiche; Banshee Chardonnay 2015 & Paul Hobbs Crossbarn Chardonnay (Sonoma Coast) 2016;
Dessert: Chef's Creation.



Clash of the Titians: Sonoma & Rioja
Tuesday July 31  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.

AUGUST

Burgundy Stars
Wednesday August 1  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A Quest for Greatness - Restaurants in Europe quest for Michelin Star ratings, the fabled Michelin Guide rates restaurants from 1 to 3 Stars. Chef Kevin Foley is going to channel Chef Paul Bocuse and Sommelier Hudson Austin will keep pace and pairings with a masterful selection of Burgundy wine. Tonight is all about the classics! Additional menu details will follow.
1st Course: Jean-Claude Thevenet St. Veran Clos de l'Ermitage 2015;
2nd Course: Marcel Giraudon Bourgogne Aligote 2016;
3rd Course: Domaine Billard Hautes-Cotes De Beaune Rouge 2016 & Antonin Guyon Hautes Cotes du Nuits 2012;
Dessert: Chef's Creation.



Wines for the Summer Grill
Tuesday August 7  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



Organic & Sustainable Wines from Around the World
Wednesday August 8  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A complicated thing this world of Organic Wine, or is it? Tonight Sommelier Hudson Austin pulls back the curtain on all of the different terminology as we try and simplify what these terms really mean when it comes to wine growing, wine making and wine selling. Additional menu details will follow.
1st Course: Line 39 Sauvignon Blanc (California) 2016;
2nd Course: Jean Luc Colombo Blanc CoteDuRhone Les Abeilles (Rhone, FR) 2016;
3rd Course: Tenuta Perolla Super Tuscan (Tuscany, IT) 2015 & MontGras Cabernet Sauvignon Reserve (Colchagua, CL) 2015;
Dessert: Chef's Creation.



Farm to Table Wines
Wednesday August 15  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The “farm to table” movement has almost become as much as a catch phrase more than a mantra. Tonight we will delve into wines that are truthfully exemplifying this passionate approach to wine making as showcased by Sommelier Hudson Austin! Additional menu details will follow.
1st Course: Are You Game? Sparkling Vermentino (Victoria) NV;
2nd Course: Farm to Table Chardonnay (Victoria) 2016;
3rd Course: Farm to Table Pinot Noir (Victoria) 2016 & Farm to Table Shiraz (Victoria) 2016;
Dessert: Chef's Creation.



California WIne Series: Wines of Napa
Tuesday August 21  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



Pacific Northwest Series: Oregon Trail
Wednesday August 22  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Oregon Trail is for experts and novices alike to take a tasting tour of Oregon without having to leave the rolling hillsides of Chester County. Oregon's wine scene had simple roots with pioneers like Peter Britt, David Lett, and Joe Campbell. Their early visions are what have led us to this wine region being as wonderful as it has become. Wine Educator Hudson Austin will feature some of the historic wines and modern producers. Additional menu details will follow.
1st Course: Acrobat Rose of Pinot Noir;
2nd Course: Pike Road Pinot Gris;
3rd Course: Planet Oregon Pinot Noir & The Four Graces Pinot Noir;
Dessert: Chef's Creation Elk Cove "Ultima".



Summer Wines Down Under: Australia & New Zealand
Tuesday August 28  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



Lobster Lovers! Rosé Lobster Bake Hampton's Style
Wednesday August 29  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This class will focus on that great summer wine, rosé. Lobster is one of the most sought after delicacy foods we can enjoy today. There are many kinds of lobster, but many more kinds of rosé. Tonight we will have great wine from around the world as selected by Sommelier Hudson Austin. Additional menu details will follow.
1st Course: Gruet Rose (New Mexico) N.V.;
2nd Course: Jean Luc Colombo Rose (Provence, FR.) 2017;
3rd Course: A.A. Badenhorst Secateurs Rose (Swartland, South Africa) 2017 & Chapoutier Tournon "Mathilda" Rose (Victoria, AUS) 2016;
Dessert: Chef's Creation.