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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.


French Bistro Night
Wednesday March 7  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Ah, France. Just saying the word conjures up notions of strolling along the Champs de Elysee, the bistros bustling with customers, the elegant chapeau adorned women sipping rose, and the smell of baguette clinging to the air. Tonight we will transport you to the City of Lights though Chef Kevin Foley's fabulous Bistro Menu and Sommelier Hudson Austin's flawless pairings, all without having to leave Chester County.
1st Course: Salad Lyonnaise with poached egg, frisee, warm bacon vinaigrette; Lucien Albrecht Pinot Blanc (Alsace, FR) 2016;
2nd Course: Arctic Char "en papillote", tarragon risotto, sweet pea sauce; Cote Mas Rose (Sud de France) 2016;
3rd Course: Steak Diane, goat cheese mashed potato, fresh chervil; Chateau Figuieres Rouge St Andre (Provence VAR) 2016 & Domaine de Fenouillet Vaucluse (Rhone, FR) 2016;
Dessert: Chef's Creation; Chateau Loupiac-Gaudiet 500ml (Bordeaux, FR) 2015.

Italian Wine Series: Wines of Piedmont
Thursday March 8  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Along with the neighboring region of Tuscany, Piedmont is arguably the most important wine region in Italy and very influential on the world scene. With its dry, crisp and minerally whites, such as Gavi, and world class reds; Barolo, Barbaresco from Nebbiolo and Dolcetto, there is a bounty of choices
1st Course: Crab & portobello arancini, arugula pesto, parmigiano reggiano; Gavi di Gavi, Villa Rosa 2016;
2nd Course: Braised chicken thighs with rosemary & thyme, cannelini beans; Dolcetto di Alba, Bongiovanni 2014;
3rd Course: Grilled hanger steak, truffled parsnip mash, salsa verde; Barolo, Viberti "Buon Padre" 2012 & Barbaresco, Produtorri del Barbaresco 2014;
Dessert: Chef's Creation.

Craft Beer Series: Duval Moorgat
Friday March 9  •  7-9pm  •  $77
Steve Mc Kinney, Craft Beer Educator

Duvel-Moortgat has two very special breweries in Ommegang and Boulevard. Both are in the top 15 in the USA. Newly added to the portfolio is Firestone Walker, an American hidden gem claiming the title for Best Mid-Size Brewery at the Great American Beer Festival. It’s one of the highest honors a craft brewery can get, so we thought it would be a good time to gush over the Central California craft beer powerhouse and the rest of Duval-Moortgat.
1st Course: Shellfish Course; Firestone Walker Easy Jack, Session IPA, IPA, 4.5%; Ommegang Gnomegang, Belgian Strong Ale, 9.5%;
2nd Course: Fish Course; Boulevard Smokestack Series: Tank 7 Farmhouse Ale, Saison, 8.5%; Ommegang Hennepin, Saison, 7.7%;
3rd Course: Fowl Course; Boulevard Smokestack Series: The Calling IPA, Imperial IPA, 8.5%; Firestone Walker Luponic Distortion #1, IPA, 5.9%;
4th Course: Entree Course; Boulevard Smokestack Series: Dark Truth Stout, Imperial Stout, 9.7%; Ommegang Smoked Porter, Porter, 7.6%;
Dessert: Chef’s Choice; Ommegang Rosetta, Fruit, 5.6%; Firestone Walker Mocha Merlin, Sweet Stout, 5.5%.

Clash of the Titans: Bordeaux vs. Rioja
Tuesday March 13  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

In our " Clash" series, we pit two important wine appellations against each other in spirited competition, tonite's class will showcase Bordeaux white and reds, versus the same from Spain's most important region of Rioja . Look for Sauvignon Blanc and Cabernet based wines from Francais, with Viura and Tempranillo from Espana. Let the Games Begin !
1st Course: Mussels with Thai red curry sauce, cilantro, croutons; Bordeaux Blanc, Chateau la Gravieres 2016, Bordeaux, FR;
2nd Course: Braised chicken tagine with green olives, golden raisins, potatoes, basmati rice; Rioja Blanco, Bodegas Vivanco 2015, Rioja, Spain;
3rd Course: Grilled lobster with truffled mashed potatoes, carrot-ginger cream sauce; Graves, Chateau de Cruzeau 2012, Bordeaux, FR & Rioja Crianza, Ramon Bilbao 2013, Rioja,Spain;
Dessert: Chef's Creation.

New Australia American Intro: McGuigan Wines
Wednesday March 14  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Newly brought into the American market, this is the face of “New Australia”. Australian wines had over the years fallen out of favor of the American palate, in creating these wines, this is the high quality expression of terroir that has been lacking in many other wines. Tonight we sample some great takes on Australian cuisine from Chef Kevin Foley and get a lesson on these great wines from Hudson Austin of The Wine Merchant.
1st Course: Grilled spring lobster with watercress, creamy lemon vinaigrette; McGuigan “The Plan” Chardonnay;
2nd Course: Thin sliced beef tenderloin on grille baguette with aged white cheddar, mint chimichurri; McGuigan “The Plan” Shiraz;
3rd Course: Braised Australian lamb shoulder chili, jasmine rice, creme fraiche; McGuigan “The Plan” Cabernet Sauvignon and McGuigan “The Plan” Red Blend;
Dessert: Chef's Creation.

Sparkling Wines of The World & Crab
Thursday March 22  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prosecco is the number one sparkling wine sold in the USA today, but sparkling wines aren’t just about Prosecco. There are Champagne styles, sweeter styles and much more. Tonight we pair these up with the subtle and exquisite flavor of crab. Tonight’s class with the culinary showing of Chef Kevin Foley and Sommelier Hudson Austin’s pairings is sure to delight!
1st Course: Broiled crab & artichoke with fingerling potato chips, fresh chives; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Tempura soft shell crab with oyster mushroom puree, tobiko; Gruet Brut (New Mexico) NV;
3rd Course: Linguine with crab & little neck clams, champagne-lemon sauce, fresh tarragon; Avinyo Cava Brut Reserva (Penedes, Spain) NV;
Dessert: Chef's Creation; Martinolles Blanquette Limoux Ancestrale (Languedoc,FR) NV.

Winemaker Series: Miner Family Vineyards
Friday March 23  •  7-9pm  •  $95
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Miner is defined first and foremost by a sensational portfolio of wines, wines consistently characterized by and committed to individualistic style and uncommon quality.
1st Course: Spicy Thai Mussels with Coconut Red Curry; Miner Family Viognier (California) 2016;
2nd Course: Roasted Winter Pea Soup with Crispy Pancetta; Miner Family Chardonnay (Napa Valley, CA) 2015;
3rd Course: Seared Duck Breast Au Poive with Fig Gastrique; Miner Family Stagecoach Merlot (Napa Valley, CA) 2011;
4th Course: Lamb Steak Frites with Foie Gras Butter; Miner Family "Emily's" Cabernet Sauvignon (Napa Valley) 2014;
Dessert Part 1: Selection of Artisan Cheeses; Miner Family Stagecoach Cabernet Sauvignon (Napa Valley, CA) 2012;
Desser Part 2: Eclate Chocolate & Coffee.

Lobster and Chardonnay
Tuesday March 27  •  7-9pm  •  $74
Michael Walsh, Wine Educator, Majestic Wine and Spirits

There is a Lobster on the loose again at the IKK, our most sought after crustacean is back tonite , and we have chosen a nice diverse selection of Chardonnay for you to pair with our courses , from light and crisp , to rich and buttery, we've got you covered. Enjoy the extravagance of wine and food!
1st Course: Chilled lobster with mango puree, baby mache, charred jalapeno; Macon Villages, Le Cave de Lugny 2016, Burgundy, France;
2nd Course: Lobster & corn chowder with potato, scallions, parmesan crisps; Chardonnay, De Wetshof "Limestone" 2015, Robertson, S. Africa;
3rd Course: Lobstercke with roasted winter vegetables, Old Bay aioli; Chardonnay, The Calling 2016, Sonoma Coast, CA & Chardonnay, Clos Pegase "Mitsuko's" 2015, Napa Carneros, CA;
Dessert: Chef's Creation.

Wines of Marlborough, New Zealand
Wednesday March 28  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

New Zealand wines have blossomed in popularity in American and nearly all of that started because of Cloudy Bay Sauvignon Blanc, but what else does New Zealand have to offer? Tonight’s class will explore the wines and tastes of New Zealand’s bounty, sheparded by Hudson Austin, of The Wine Merchant and fed by Chef Kevin Foley, enjoy tonight and become and honorary KIWI!
1st Course: Grilled Shrimp skewers, chili-lime marinade, chilled soba noodle, Thai peanut sauce; Clifford Bay Sauvignon Blanc 2016;
2nd Course: Roasted Cornish game hen, creamed pea puree, crispy pancetta; Giesen Pinot Gris 2016;
3rd Course: Grilled New Zealand Lamb with roasted turnips & parsnips, mint cream sauce; Peter Yealands Pinot Noir (Marlborough) 2016;
Dessert: Chef's Creation; Giesen Riesling 2015.


American Style - California Regions
Tuesday April 3  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is a taste California's Wine Regions. California is what most people think of when they think of American wine. We will taste some of the vibrant and delicious wines from some of California's wine regions both well traveled and off the beaten track. Additional menu details will follow.
1st Course: Creamy Oyster Mushroom Soup, Diced Pancetta, Basil Cream; Chalone "Gavilan Estate" Chardonnay, Chalone AVA;
2nd Course: Fennel and Garlic Roasted Pork Loin, Celery Root Puree, Hot Pepper Jam; Redwood Empire Pinot Noir, North Coast;
3rd Course: Braised Oxtail with Fresh Thyme, Scotch Bonnet, Wild Rice, Allspice Jus; Robert Hall Estate Cabernet Sauvignon, Paso Robles & Angry Bunch Zinfandel, Lodi;
Dessert: Chef's Creation.

Old World vs New World: Italy & Napa
Wednesday April 4  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Old vs New has been a long standing battle in everything from clothing lines to social class. Tonight we take this epic battle to the world of wine. Each course will be paired with wines from either Italy or from Napa and you get to decide what is what! Additional menu details will follow.
1st Course: Smoked Salmon on Grilled Brioche, Whipped Goat Cheese, Everything Seasoning, Dill; Pinot Grigio – tasted blind;
2nd Course: Creamy Parsnip Soup, Fried Brussel Sprouts, Toasted Pine nuts, Thyme Oil; Chardonnay – tasted blind;
3rd Course: Beef Shortrib Chili, Toasted Ancho and Guajillo Peppers, Black beans, Charred Corn Salsa, Micro Cilantro; Cabernet Duel! – tasted blind;
Dessert: Chef's Creation; Dessert Wine – tasted blind.

Spring into Spain
Wednesday April 11  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Spain is home to some of the most exciting wines of our time. There are so many grapes with which we have little familiarity but offer such amazing drinking experiences. This class will open your eyes to some of these vibrant and exciting wines. Additional menu details will follow.
1st Course: Casamaro Verdejo/Viura (Rueda) 2016;
2nd Course: Faustino VII Rioja Blanco (Rioja) 2016;
3rd Course: La Zorra "Teso" Rufete (Salamanca) 2014 & Can Feixes Rouge (Penedes) 2015;
Dessert: Chef's Creation; Florido Moscatel Dorado NV;

Winemaker Frog's Leap Winery
Saturday April 24  •  7-9pm  •  $105
Winery Representative

Description of class with follow shortly. Additional menu details will follow.
1st Course: Oyster Fritter with Frisse Salad, Mango-Chili Remoulade; Sauvignon Blanc Napa Valley 2016;
2nd Course: Seared Arctic Char, Potato Rosti, Scallion Cream Sauce; Chardonnay Napa Valley 2016;
3rd Course: Five Spice Roasted Cornish Game Hen, Grilled Miso Glazed Bok Choy; Merlot 2015;
4th Course: Grilled Hanger Steak, Charred Turnips, Pickled Radish, Spicy Chimichurri; Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.

Wines of Santa Barbara and the S. Central Coast
Tuesday April 17  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Wine region of Santa Barbara County is in the southernmost section of the Central Coast, and is blessed with the ideal environment for growing quality fruit, with its medium warm days, and cool nights, due to its proximity to the Pacific Ocean, and the east / west valleys that funnel fog and cool breezes. this is the setting for the classic movie "Sideways", is ideal for Chardonnay and Pinot Noir. Additional menu details will follow.
1st Course: Bay Scallop Chowder, Fingerling Potatoes, Bacon Jam, Scallion; Chardonay, Fess Parker SBC 2016;
2nd Course: Seared Duck Breast, Portabella Mushroom puree, Pomegranate Gastrique; Pinot Noir, Parker Station 2015;
3rd Course: Braised Beef Brisket, Sweet Potato and Jalapeno Hash, Blueberry Barbeque Sauce; Pinot Noir, Sanford Estate 2014 & Zinfandel, Boneshaker 2014;
Dessert: Chef's Creation.

Lobster Lovers!
Wednesday April 18  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Look around outside and we can draw but one conclusion… Spring is springing, and what would be better than a great class on Spring wines and Lobster at the Inn Keeper’s Kitchen…nothing! You have to be here to experience all the new fresh flavors we will enjoy tonight paired with decadent lobster expertly prepared by Chef Kevin Foley and masterfully paired by Sommelier Hudson Austin. Additional menu details will follow.
1st Course: Lobster stuffed Portabello Mushroom, Crispy Prosciutto, Torn Basil; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Pan Seared Lobster Cake, Tomatillo Salsa, Mango Puree; Lucien Albrecht Riesling (Alsace, FR) 2015;
3rd Course: Lobster with Mafaldine Pasta, Rosemary Cream Sauce, Parmesan Crisps; Robert Hall Chardonnay (Paso Robles, CA) 2016 & Waterbrook Melange Blanc (Columbia Valley, WA) 2016;
Dessert: Chef's Creation.

Craft Beer Series: Bell's & Two Roads
Friday April 20  •  7-9pm  •  $77
Steve McKinney, Cellar Master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Sauvignon Blanc Napa Valley 2016;
2nd Course: Chardonnay Napa Valley 2016;
3rd Course: Merlot 2015;
4th Course: Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.

French Wine Series: Wines of Bordeaux
Tuesday April 24  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Ah Bordeaux ! The name implies Class, dignity, elegance, and lots more. Still one of the most important and influential wine regions on the planet, the birthplace of the Cabernet family, Merlot and Sauvignon Blanc, and other grape varieties. Tonite we will be travelling about this wonderful landscape framed by its three rivers. Additional menu details will follow.
1st Course: Striped Bass in Beurre Noisette with Capers and Wilted Spinach; Bordeaux Blanc, Chateau Bonnet 2016;
2nd Course: Grilled Quail with Braised Leek, Roasted Salsify, Dijon Cream Sauce; Cotes de Bourg, Chateau du Tertre de Viaud 2012;
3rd Course: Seared Veal Tenderloin with Herb de Provence, White Bean Cassoulet, Fried Shallots; St. Emilion, Chateau Simard 2010 & Graves, Chateau Cruzeau 2012;
Dessert: Chef's Creation.

Under Tuscan Sun
Wednesday April 25  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany is a magical place in Central Italy, with its great cities (Florence, Siena, Lucca), wonderful countryside, and its rolling hills, spectacular views. Its sublime cuisine and classic wine destinations, It's truly got it all! Let us transport you this evening to the scents and taste of this awesome place. Additional menu details will follow.
1st Course: Spaghetti “alle Vongole” with Little Neck Clams, Fennel, Fresh Oregano; Vernaccia di San Gimignano Toscolo 2016;
2nd Course: Flatbread “Margherita”, Mozzarella, Sun-dried tomato, Basil Pesto; Chianti Classico, Lamole di Lamole 2014;
3rd Course: Roasted Leg of Lamb, Fingerling Potatoes, Rapini, Blood Orange Jus; Rosso di Montalcino, Coldisole 2013 & Vino Nobile de Montepulciano "Riserva", Carpineto 2012
Dessert: Chef's Creation.

Craft Beer & Wine Series: Chapoutier & Otter Creek
Friday April 27  •  7-9pm  •  $77
Steve McKinney, Cellar Master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Otter Creek Backseat Berner IPA, IPA, 7%; M. Chapoutier Cotes-du-Rhone Belleruche Blanc 2016;
2nd Course: Otter Creek Ella Hoppy Lager, Inda Style lager, 5.2%; M. Chapoutier Cotes-du-Rhone Belleruche Rose 2016;
3rd Course: Otter Creek Free Flow, IPA, IPA, 6%; M. Chapoutier La Cibiose 2014;
4th Course: Otter Creek Daily Dose, IPA, IPA, 5.5%; M. Chapoutier Crozes-Hermitage Petite Ruche Blanc 2015;
Dessert: Chef's Creation; Otter Creek Couch Surfer, Sweet Stout, 5.4%; M. Chapoutier Bila Rose 2016.