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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.


Central Coast Wines for Picnic Season
Tuesday, July 5  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Enjoy white and reds from Monterey, Paso Robles, and Santa Barbara. Perfect for your summer picnics and grilling.
1st Course: Soft Shell Crab with Corn, Basil and Brown Butter; Chardonnay, Josh Cellars 2014;
2nd Course: Shrimp with Ginger and Spice, Zucchini Noodle Salad Riesling, Fess Parker 2014;
3rd Course: Cocoa, Chili & Maple Sugar Roasted Pork Tenderloin with Goat Cheese Whipped Sweet Potatoes, Cola Barbecue Sauce; Pinot Noir, Hahn S L H 2013 & Zinfandel, Clos la Chance 2012;
Dessert Course: Chef's Creation.

Wines of Independence – Small Independent American Wineries
Wednesday, July 6  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

These boutique producers often go un-noticed in today’s world of big names and bigger companies. Tonight’s class is all about “the little guy”. Great cuisine from the masterful Inn Keeper’s Kitchen and extraordinary pairings from Sommelier, Hudson Austin are sure to please everyone tonight.
1st Course: Salmon Meatballs with Indian Spiced Eggplant Puree; Sean Minor Chardonnay (Central Coast) 2014;
2nd Course: Tuna Carpaccio with Green Apple Salad, Chorizo Cracklings, Whipped Goat Cheese; Elizabeth Spencer Sauvignon Blanc (Mendocino) 2014;
3rd Course: Petite Filet with Charred Corn Succotash, Creamed Leek Mashed Potatoes; Ross Andrews "The Huntsman" Cabernet Sauvignon 2013;
Dessert Course: Chef's Creation; Elk Cove Ultima Ice Wine (Willamette, OR) 2012.

White & Red Burgundy
Tuesday, July 12  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Burgundy is arguably one of the most important wine regions in France and the world. Taste Chardonnay and Pinot Noir in it’s purest form.
1st Course: Mahi Mahi with Baby Romaine, Goat Cheese, Walnuts, Ginger & Herb Dressing; Macon Villages, Louis Jadot 2014;
2nd Course: Pan Fried Skate with Parsnips and Almond Butter; Pouilly Loche, Claude Pechet 2014;
3rd Course: Veal Tenderloin with Celery Root Puree, Wild Boar Bacon and Roquefort; Bourgogne Pinot Noir, Domaine Roux 2014 & Gevrey Chambertin, Louis Latour 2012;
Dessert Course: Chef's Creation.

Red Wine Run Down - All Reds Dinner
Wednesday, July 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Red wines often fall in popularity once the weather turns even slightly warmer, well we will still celebrate them, even in July! Tonight we will have a power house tasting of big reds in all of their jammy, juicy, tannic wonderment!
1st Course: Cornish Game Hen, Oyster Mushrooms, Gruyere & Tarragon Cream Sauce; La Forge Pinot Noir (Languedoc, FR) 2014;
2nd Course: Grilled New York Strip, Balsamic Onions & Bacon; Waterbrook Syrah (Columbia Valley, WA) 2013;
3rd Course: Lamb Osso Bucco, Roquefort Cheese Soft Polenta; Rocca Delle Macie SC Rubizzo (Tuscany, IT) 2014 & Cannonball Cabernet Sauvignon (California) 2012;
Dessert Course: Chef's Creation.

Craft Beer Series: Summmer Beers for the Deck & Grill
Saturday, July 15  •  7-9pm  •  $75
Steve McKinney, Cellar Master, Dilworthtown Inn

Summer weather is perfect time for these beers.
1st Course: Basil Pesto Shrimp with Serrano Ham, Heirloom Tomatoes, Mozzarella; Neshaminy Creek Trauger Pilsner, Pilsner, 4.8%; Lagunitas Pils, Czech Pilsner, 6%;
2nd Course: Scallop Ceviche with Spicy Cantaloupe Puree, Furikake and Shiso; Deschutes Hop Slice, Session IPA, 4.5%; Firestone Walker Easy Jack, Session IPA, 4.5%;
3rd Course: Mizuna Greens with Truffle Grapefruit Dressing, Pear and Cashews; Great Lakes Dortmunder Gold, Dortmunder/Helles, 5.8%; Jacks Abby House Lager, Zwickel/Keller/Landbier, 5.4%;
4th Course: Pork Tenderloin & Bratwurst, Mole Verde, Caramelized Onion Spaetzle; Avery White Rascal, Wheat Ale, 5.6%; Weihenstephan Hefe Weisse, Hefeweizen, 5.4%;
Dessert Course: Chef’s Fruit Tart Creation; Off Color Troublesome, Gose, 4.3%; Anderson Valley Highway 128 The Kimmie, The Yink, and The Holy Gose, Gose, 4.2%.

Riesling from Around the World
Tuesday, July 19  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

One of the noblest grape varieties, wonderful for summer meals with its light, refreshing, and floral fruit flavors.
1st Course: Red Snapper with Jalapeno, Lime and Tomatillo Salsa; Piesporter Michelsberg, Kabinett, Fritz Zimmer 2014, Germany;
2nd Course: Chicken Coq au Riesling with Crème Fraiche and Tarragon; Riesling, Kings Ridge 2014, Oregon, USA;
3rd Course: Pork Tenderloin with 5 Spice Powder, Hoisin & Ginger Sauce, Asian Rice Salad; Riesling, Trimbach 2013, Alsace, France;
Dessert Course: Chef's Creation; Riesling Late Harvest, Fess Parker 2014, California, USA;

Pacific Coast Series: Oregon Wines
Wednesday, July 20  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Oregon is often compared to Burgundy with it’s seemingly similar latitude. Tonight’s class will showcase classic wines from some of the best players in Oregon winemaking.
1st Course: Seared Scallop with Asian Style Edamame Hummus; Elk Cove Pinot Gris, Willamette Valley;
2nd Course: Fried Green Tomato with Crab Bolognese; A to Z Chardonnay, Oregon;
3rd Course: Barbecue Pork Cheeks with Nectarines and Anise, Goat Cheese Grits; Rex Hill Pinot Noir, Willamette Valley;
Dessert Course: Chef's Creation. Elk Cove “Ultima”, Willamette Valley.

Lobster & Pinot Grigio
Tuesday, July 26  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Nothing goes together like Lobster and Pinot Grigio, in all its different styles, as it complements and contrasts the rich and complex flavors of the most famous Crustacean.
1st Course: Lobster Salad with Green Papaya, Thai Basil and Curry, Lotus Root Chips; Pinot Grigio, Barone Fini 2014, Alto Adige, Italy;
2nd Course: Lobster with Braised Pork Belly Saltimbocca, Fontina Cheese Polenta Pinot Gris, Skyfall 2014, Columbia Valley, Washington, USA;
3rd Course: Lobster with Exotic Mushroom Arancini, Saffron Aioli; Pinot Gris, Hugel 2013, Alsace, France & Pinot Gris, Montinore 2014, Willamette Valley, Oregon, USA;
Dessert Course: Chef's Creation.

Pacific Coast Series: Washington State
Wednesday, July 27  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Washington State is one of the fastest growing producers of fine wine in the US. Because of it’s ideal climate for cultivating various grapes there is seemingly nothing which doesn’t grow there. Tonight we will taste through some of the highlights, expertly paired by Wine Junkie, Hudson Austin.
1st Course: Sea Bass Ceviche with Passionfruit, Avocado Cream, Plantain Chips; Milbrandt Pinot Gris, Columbia Valley, WA;
2nd Course: Grilled Chicken Breast with Hazelnut Crust, Wild Mushrooms, Gruyere Cream; Waterbrook Chardonnay, Walla Walla, WA;
3rd Course: Lamb Shoulder with Pomegranate Molasses, Fennel and Allspice; Canoe Ridge “The Expedition” Cabernet Sauvignon, Horse Heaven Hills, WA;
Dessert Course: Chef's Creation; Washington Hills “Late Harvest” Riesling, Washington State.

Winemaker Series: Paul Hobbs
Saturday, July 27  •  7-9pm  •  $95
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

1st Course: Seared Scallop with Fennel Powder, Brioche Toast, Local “Cream Style” Corn, Humboldt Fog Cheese; Paul Hobbs Cross Barn Chardonnay (Sonoma Coast) 2015;
2nd Course: Lobster with Oyster Mushrooms, Confit Finger Potatoes, Roasted Cashew Cream; Paul Hobbs Chardonnay (Russian River) 2013;
3rd Course: Duck Breast with Hibiscus & Cherry, Star Anise Dusted Turnips, Goat Cheese Whipped Sweet Potato; Paul Hobbs Cross Barn Pinot Noir (Sonoma Coast) 2014 & Paul Hobbs Pinot Noir (Russian River) 2013;
4th Course: Petite Filet Mignon with Truffle Butter, Spaetzle with Braised Eggplant & Thyme, Pancetta Crisps; Paul Hobbs Cabernet Sauvignon (Napa Valley) 2012;
Dessert Course: Chef’s Creation.


Battle Olympic: Spain vs Italy
Tuesday, August 2  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Centuries old rivalry in both games and their distinctive old world wines. These elegant vividly favored white & red wines pair perfectly with the flavors from the grill. Additional menu details will follow.
1st Course: Almond Dusted Scallops with Tomato Hearts, Jalapeno, Prosciutto Lardons and Fresh Herbs; Gavi di Gavi, Villa Rosa 2014, Piedmont, Italy;
2nd Course: Crab and Chorizo Roquette RWth Goat Cheese Cream; Albarino, Ramon Bilbao 2014, Rias Baixas, Spain;
3rd Course: Grilled Rack of Lamb with Wild Mushroom Stuffed Shell Baked in Tomato Sauce; Chianti Classico Riserva, Carpineto 2011, Tuscany, Italy & Rioja "Crianza", Franco Espanolas 2012, Rioja, Spain;
Dessert Course: Chef's Creation.

Pacific Coast Series: California’s North Coast
Wednesday, August 3  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

California is the most often thought about place for wine in America. Some many wineries are here and thriving and tonight we will explore some of the wines from the more northerly parts of California, led by Hudson Austin, Sommelier. Additional menu details will follow.
1st Course: Chilled Mexican Shrimp Cocktail with Avocado and Chipotle; Bonny Doon Riesling, California;
2nd Course: Veal Medallions with Cordon Bleu Sauce, Toasted Cashews and Legumes; Sebastiani Chardonnay, North Coast, California;
3rd Course: Beef Tenderloin au Poivre with Buttermilk Mashed Potatoes, Ginger Plum Sauce; Aquians Pinot Noir, North Coast, California & Aquinas Cabernet Sauvignon, North Coast, California;
Dessert Course: Chef's Creation.

Olympic Clash of the Titans: USA vs France
Tuesday, August 9  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two powerhouse regions bring very competive styles. France has its lighter and complex flavors and the USA brings bolder and rich flavors. You decide who wins. Additional menu details will follow.
1st Course: Grilled Sea Bass with White Anchovies and Tarragon Butter; Bourgogne Blanc (Chardonnay), Domaine Roux 2014, Burgundy, France;
2nd Course: Arugula and Zucchini Noodle Salad with Baked Nut Crusted Goat Cheese and Citronette; Sauvignon Blanc, Girard Estate 2014, Napa, CA;
3rd Course: Cornish Game Hen, Confit Finger Potato Hash with Bacon, Chicken Jus with Thyme and Dried Cherries; Haut Medoc, Chateau la Croix de Trale 2012, Bordeaux, France & Meritage, Fidelity " Crazy Creek" 2013, Alexander, CA;
Dessert Course: Chef's Creation.

Wines of Chile
Wednesday, August 10  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Chile is home to some of the best value wines in the world. Popular in UK long before becoming popular here in the states, tonight’s class explorers those beloved wines, led by Wine Educator, Hudson Austin. Additional menu details will follow.
1st Course: Roasted Poblano Pepper Stuffed with Shrimp, Mango Basil Salsa, Avocado Cream; Gryphus Sauvignon Blanc, Rapel Valley, CL 2015;
2nd Course: Orecchiette Mac and Cheese with Crab, Horseradish and Bacon; Santa Rita Chardonnay Reserva, Casablanca, Cl 2015;
3rd Course: Lamb Loin with Leek Soubise, Merguez Sausage, Mushroom and Fig Ragout; MontGras Cabernet Sauvignon Reserva, Colchagua, CL 2013;
Dessert Course: Chef's Creation; Aresti “Late Harvest” Gewurztraminer, Curico Valley, CL 2013.

Craft Beer & Wine Series: Wheats & Whites for the Summer Heat
Saturday, August 13  •  7-9pm  •  $75
Stephen Mc Kinney, Beer Educator

Explore both craft beer & white wine that will help you beat the summer heat.
1st Course: Shrimp Cake with Ginger, Lemon Brioche French Toast, and Fresh Raspberries; Destihl Counter ClockWeissen, Berlinerwiesse 3%; A.A. Badenhorst The Curator White Blend 2015;
2nd Course: Seared Scallop with Wakame Salad, Green Apple and Nasturtium; Hoegaarden, Witbier, 4.9%; Douglas Green Sauvignon Blanc 2015;
3rd Course: Chilled Crab Salad in Endive with Italian Style Salsa; Allagash White, Witbier, 5%;; Warwick Estates Sauvignon Blanc 2015;
4th Course: Pork Tenderloin Saltimbocca; Bells Oberon, Wheat Ale, 5.8%; Warwick Estate Chardonnay (South Africa) 2015;
Dessert Course: Chef's Creation; Chef’s Fruit Tart Creation; Anderson Valley Blood Orange Gose, Gose, 4.2%; Klein Constantia Sauvignon Blanc 2014.

Wines of Argentina
Wednesday, August 17  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Argentina is a recent discovery (in worldly terms) for the American market. Maybe brought on by the sudden explosion of Malbec onto the world stage, Argentina has come on full force with some very exceptional wines. Tonight’s class explores this country and we taste what makes Argentina so special, led by Wine Junkie, Hudson Austin. Additional menu details will follow.
1st Course: Scallop Ceviche with Grapefruit and Truffle; Callia Torrontes, Tulum Valley, ARG;
2nd Course: Lobster Thermidor Pot Pie; Puleta Estate Chardonnay, Lujan de Cuyo, ARG;
3rd Course: Roasted Loin of Venison with Juniper and Almond Essence, Sweet Potato Mascarpone Puree, Rosemary Cherry Sauce; La Posta “Pizzella Vineyard”, La Consulta, ARG & Paul Hobbs “Felino” Cabernet Sauvignon, Mendoza, ARG;
Dessert Course: Chef's Creation.

Summer Break: Tuscany
Tuesday, August 23  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

A perennial favorite dinner with wines and food as the summer harvest is coming to the table. Additional menu details will follow.
1st Course: Super Tuscan White, "Dogajolo" 2014;
2nd Course: Sangiovese / Cabernet, Castello di Luiano 2014;
3rd Course: Vino Nobile de Montepulciano, Carpineto 2010 & Super Tuscan Red, HEBA, Magliano 2013;
Dessert Course: Chef's Creation.

Battle Olympic: Chile versus Argentina
Wednesday, August 24  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The South American Wine Rivalry is settled tonight. Tonight we pit the same grapes against one another coming from just two wineries focusing on two regions. A classic battle will ensue, refereed by Sommelier Hudson Austin and judged by you! Additional menu details will follow.
1st Course: Santa Rita 120 Series Sauvignon Blanc, Valle Central, CL 2015 & Portillo Sauvignon Blanc, Uco Valley, ARG 2015;
2nd Course: Santa Rita 120 Series Chardonnay, Valle Central, CL 2015 & Portillo Chardonnay, Uco Valley, ARG 2015;
3rd Course: Santa Rita 120 Series Cabernet Sauvignon, Valle Central, CL 2015 & Portillo Cabernet Sauvignon, Uco Valley, ARG 2015;
Dessert Course: Chef's Creation.

Wines for Back to School
Tuesday, August 30  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

As the summer comes to an end and the summer harvest is bountiful, taste these fun wines whether experienced or a novice with wines. Everyone will enjoy this dinner. Additional menu & wine details will follow.
1st Course: Shrimp Pot Stickers with Ponzu Sauce; CAVA (Xarello), Albet di Noya 2013, Penedes, Spain;
2nd Course: Chicken Piccata with Roasted Red Pepper Polenta Fries; Chardonnay, Artesa Estate 2013, Carneros, CA;
3rd Course: Lamb Stew with Andouille Sausage, Gnocchi, Smoked Cheddar; Pinot Noir, Julia James 2013, Sonoma, CA & Malbec, Ruca Malen "Yauquen" 2014, Mendoza, Argentina;
Dessert Course: Chef's Creation.

Lobster Lovers! Lobster and Summer White Wines
Wednesday, August 31  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With this warm weather upon us, tonight we will feast on lobster paired classically with some of the Summer’s greatest hits of white wine. From Sauvignon Blanc to Pinot Grigio, we will swirl, sip and savor our way through the night led by wine junkie, Hudson Austin. Additional menu details will follow.
1st Course: Lobster Flatbread with Prosciutto and Melon Salad; Acinum Prosecco, Veneto, Italy;
2nd Course: Butter Poached Lobster with Corn Pudding, Cotija Cheese, Garlic & Herb Smashed Avocados;Line 39 Sauvignon Blanc, California 2014;
3rd Course: Lobster Newburg with Fennel Dusted Biscuit; Chalone “Gavilan” Chardonnay, Chalone, California 2013 & McManis Family Vineyards Pinot Grigio, River Junction, California 2014;
Dessert Course: Chef's Creation.


Winemaker Series: Caymus
Saturday, September 3  •  7-9pm  •  $125
Winery Representative

1st Course: Seared Scallop with Pearl Tapioca Curry, Grilled Melon, Peanuts Roasted in Duck Fat and Rosemary; Mer Soliel Chardonnay 2014;
2nd Course: Halibut Ceviche with Toasted Quinoa, Jalapeno Avocado Crema; Caymus Conundrum 2014;
3rd Course: Veal Tenderloin, Mushrooms in Vol-au-Vent with Point Reyes Bay Blue and Hazelnuts; Belle Glos Pinot Noir 2014;
4th Course: Braised Lamb Shoulder with Balsamic, Mint Pistou, Spaetzle & Ricotta; Caymus Cabernet Napa 2013 & Caymus Special Select 2013;
Dessert Course: Chef's Seasonal 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.

Winemaker Series: Silver Oak
Friday, September 3  •  7-9pm  •  $125
Winery Representative

Additional menu details will follow.
1st Course: Twomey Sauvignon Blanc (Napa & Sonoma) 2015;
2nd Course: Twomey Russian River Valley Pinot Noir 2014;
3rd Course: Twomey Napa Valley Merlot 2014;
4th Course: Silver Oak Alexander Valley Cabernet Sauvignon 2011 & Silver Oak Napa Valley Cabernet Sauvignon 2011;
Dessert Course: Chef's Creation.