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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

Cabernet Sauvignon UNCORKED!
Wednesday February 1  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

One of the most loved grapes for the production of wines in the USA, but where did it get its start? Why do so many wineries work with it? What makes it so special? Tonight’s class is all about, that seeming all time favorite, a wine most just call CABERNET! Additional menu details will follow.
1st Course: Scallop with Brunoise of Winter Vegetables with White Truffle Emulsion; Chateau Magneau Rouge (Graves, Bordeaux, FR) 2012;
2nd Course: Salmon over Soba Noodles, Julienned Snow Pea, Bell Pepper, Carrot, Roasted Chestnuts; Stephen Vincent Cabernet Sauvignon (North Coast, CA) 2013;
3rd Course: Veal Tenderloin with Pesto Aioli, Foie Gras Jus, Micro Sprouts and Tomato Concasse; Sean Minor Cabernet Sauvignon (Napa, CA) 2013 & Clos des Fous Cabernet Sauvignon (Cachapoal, CL) 2012;
Dessert: Chef's Creation.



California Series: Central Coast
Thursday February 2  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional wine details will follow.
1st Course: Ahi Tuna with Toasted Black & White Sesame Seed with Dikon-Soy and Sesame Oil;
2nd Course: Game Hen with Dried Cranberries, Raspberries, Bulgur Pilaf;
3rd Course: Marinated Pork Loin with Ginger Sweet Potatoes & Five Spice Apple;
Dessert: Chef's Creation.



California Series: Sonoma and Carneros
Tuesday February 7  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu details will follow.



Big Red Wine Dinner
Wednesday February 8  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Baby it's cold outside, and well, red wines will surely warm us all up. Tonight we will have a power house tasting of big reds in all of their jammy, juicy, gigantic wonderment!
1st Course: Tamarind Marinated Shrimp, Brown Sugar Syrup over Roasted Onions and Blistered Tomatoes; La Forge Pinot Noir (Languedoc, FR) 2014;
2nd Course: Pomegranate Glazed Squab with Spiced Quince Chutney; Chaman Petit Verdot (La Consulta, ARG) 2014;
3rd Course: Venison with Blood Orange, Parmesan Cheese, Pecans and Celery Root Puree; Fattoria del Cerro Rosso di Montepulciano (Tuscany, IT) 2013;
Dessert: Chef's Creation; The Crusher Petite Sirah (Clarksburg, CA) 2013.



Wine and Chocolate: A Dinner of Decadence
Thursday February 9  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we will have a dinner with no boundaries left untouched. How well does chocolate pair with wine is a question many have answered. Some say YES and others say NO… well, tonight you make the call. Additional menu details will follow.
1st Course: Cocoa Nib Crusted Scallops with Blood Orange Segments and Their Reduction; Valckenberg Gewurztraminer 2015;
2nd Course: Chicken with Mexican Molé Sauce over Rosé Rice; Montoya Zinfandel (Lodi) 2014;
3rd Course: Espresso Dusted Venison with Chocolate Sauce, Sliced Grapes and Dill; Stratton Lummis "The Magician" (Napa Valley) NV;
Dessert: Chef's Creation; Dessert - Dow's Tawny Port.



Craft Beer Series: North & South
Friday, February 10  •  7-9pm  •  $75
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: Smoked Salmon with Marinated Crab, Parsley Oil, Bell Pepper Sauce; Allagash (Portland, ME) White; Cigar City (Tampa Bay, FL) Florida Cracker White Ale;
2nd Course: Rare Tuna with Black Olive Sauce, Basil, Tarragon, Red Wine Reduction; Southern Tier (Lakewood, NY) 2X IPA; DuClaw (Baltimore, MD) Serum Double IPA;
3rd Course: Duck Breast with Honey-Coriander-Fennel Glaze with Brussels Sprouts and Truffle Oil; Weyerbacher (Easton, PA) Blithering Idiot; DuClaw (Baltimore, MD) Devil’s Milk;
4th Course: Asian Spiced Wild Boar with Burgundy Carrots, Sweet Potato Puree; Free Will (Perkasie, PA) COB (Coffee Oatmeal Brown); Cigar City (Tampa Bay, FL) Madero Brown;
Dessert: Chocolate Polenta Tart with Dark Chocolate Ganache, Drizzled with White Chocolate; Evil Genius (West Grove, PA) Purple Monkey Porter; Terrapin (Athens, GA) Liquid Bliss.



Valentine's Dinner, Romantic Red, White, and Rose
Tuesday February 14  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional wine details will follow.
1st Course: Grilled Salmon with Cucumber, Lemon Zest, Snipped Chives and Celery Leaves;
2nd Course: Game Hen with Lavender Honey and Roasted Butternut Sauce;
3rd Course: Veal Tenderloin, Cumin Spiced with Blueberry Gastrique;
Dessert: Chef's Creation.



Romantic French Countryside Dinner
Wednesday February 15  •  7-9pm  •  $67
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 our fabulous menu and Hudson's pairings, without having to leave Chester County. Additional menu details will follow.
1st Course: Smoked Salmon with Pureed Fingerling Potatoes, Crème Fraiche and Salmon Roe; Chateau de la Vieille Tour Blanc (Bordeaux) 2013;
2nd Course: Mahi-mahi Stuffed with Crabmeat, Tarragon, Fennel Seed and Lemon Zest; La Forge Chardonnay (Languedoc) 2012;
3rd Course: Duck Confit Risotto with Olives, Raisins and Sun Dried Tomatoes; Domaine les Ondines Cotes du Rhone Plan de Dieu (Rhone) 2012;
Dessert: Chef's Creation; Chateau Loupiac-Gaudiet (Sauternes) 2012.



Lobster and Sauvignon Blanc
Tuesday February 21  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu details will follow.
1st Course: Lobster and Ricotta Stuffed Shiitake Mushrooms with Haricots Vert and Bell Pepper Vinaigrette;
2nd Course: Poached Lobster with Garlic Aioli and Sweet Potato-Pineapple Relish;
3rd Course: Marinated Lobster over Fresh Pasta with Zucchini and Fresh Basil;
Dessert: Chef's Creation.



Sommelier Nights
Wednesday February 22  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

An extraordinary dinner of wines that are delicious but unknown outside the strange and bizarre world of Sommeliers. With a new and nearly cult like following, some of these wines are so hard to get that we cannot reveal our sources. Tonight be sure to bring your favorite wine snob.
1st Course: Scallops with Breaded Eggplant, Baby Carrots and Star Anise; Marcel Giraudon Bourgogne Aligote (Burgundy, FR) 2014;
2nd Course: Cornmeal Crusted Skate with Citrus Brown Butter, Orange, Lime, and Lemon Segments with Pea Shoots; Luna Beberide Mencia (Bierzo, SP) 2014;
3rd Course: Leg of Lamb, Indian Marinated with Shredded Spinach, Turmeric and Roasted Garlic; La Posta Bonarda "Armando" (Mendoza, ARG) 2014 & Massimo Clerico Ca'du Leria Costa delle Sessia (Piedmont, IT) 2012;
Dessert: Chef's Creation.



Dinner Amore – A romantic Italian Dinner
Thursday February 23  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It's a few short days after Valentine's and we are still caught with romance in the air. Food and wine dominate the Italian way of life. Tonight we will sample some classics of the Italian style with the Chef’s twists and Hudson's circuitous pairings. Tonight is a must for lovers of the Italian way of life. Maserati not required.
1st Course: Clams with Oregano, Red Onion, Bell Pepper and Bread Crumbs; Rapido Pinot Grigio (Delle Venezie) 2015;
2nd Course: Gnocchi with Oven Roasted Tomatoes and Basil Spiced Baby Mozzarella; Masciarelli Montepulciano d'Abruzzo (Abruzzi) 2014;
3rd Course: Quail, Stuffed with Butternut Squash-Apple Compote and Orange Balsamic Reduction; Casali di Bibbiano Argante (Tuscany) 2009 & Costa Medina Valpolicella Ripasso (Veneto) 2013;
Dessert: Chef's Creation; Ricossa Brachetto (Piedmont) NV.



Winemaker Series: Duckhorn - JUST ADDED
Saturday, February 25  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Monkfish with Braised Endive, Lemongrass Infused Yellow Pepper Coulis and Thai Basil Oil; Duckhorn Sauvignon Blanc 2015;
2st Course: Rabbit with Orange Segments, Black and Green Olives, Tarragon, Sage and Stock Reduction; Duckhorn Migration Chardonnay 2015;
3rd Course: Porcini Dusted Lamb with Golden Raisins and Goat Cheese Potato Puree; Duckhorn Merlot 2014;
4th Course: Venison with Israeli Couscous, Toasted Hazelnuts and Savory Chocolate Vinaigrette; Duckhorn Three Palms 2013; Duckhorn Paraduxx Proprietary Red Blend 2013;
Dessert: Chef’s Creation Mascarpone Berry Cake with Layered with Cranberry and Blueberry with Citrus Syrup and Cinnamon Streusel.



Winemaker Series: Duckhorn SOLD OUT - SEE 2/24
Saturday, February 25  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Monkfish with Braised Endive, Lemongrass Infused Yellow Pepper Coulis and Thai Basil Oil; Duckhorn Sauvignon Blanc 2015;
2st Course: Rabbit with Orange Segments, Black and Green Olives, Tarragon, Sage and Stock Reduction; Duckhorn Migration Chardonnay 2015;
3rd Course: Porcini Dusted Lamb with Golden Raisins and Goat Cheese Potato Puree; Duckhorn Merlot 2014;
4th Course: Venison with Israeli Couscous, Toasted Hazelnuts and Savory Chocolate Vinaigrette; Duckhorn Three Palms 2013; Duckhorn Paraduxx Proprietary Red Blend 2013;
Dessert: Chef’s Creation Mascarpone Berry Cake with Layered with Cranberry and Blueberry with Citrus Syrup and Cinnamon Streusel.



Wines of the Southern Hemisphere
Tuesday February 28  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu details will follow.
1st Course: Scallops over Orange Lentils, Bacon Vinaigrette and Chervil;
2nd Course: Chicken with Quinoa, Almond Vinaigrette and Roquefort Cheese;
3rd Course: Beef Tenderloin, Spiced Crusted over Potato Cakes with Creamy Saffron Spinach;
Dessert: Chef's Creation.

MARCH

Sparkling Wines of The World & Crab
Wednesday March 1  •  7-9pm  •  $67
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. Additional menu details will follow. Crab with Charred Red and Orange Bell Peppers with Crushed Olive;
1st Course: Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Crab, Lemon-Chervil Seasoned, Parsnip Puree, Cippolini Onions, Roasted Beets and Champagne Beurre Blanc; Gruet Brut (New Mexico) NV;
3rd Course: Crab Cakes over Soft Polenta with Garlic Confit, Wild Mushrooms and Thyme; Avinyo Cava Brut Reserva (Penedes, Spain) NV;
Dessert: Chef's Creation; Martinolles Blanquette Limoux Ancestrale (Languedoc,FR) NV.



Shiraz & Petite Sirah: the "Spice" Boys
Tuesday March 7  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Que Syrah Sirah... often these grape varieties are viewed as the same, when they actually have subtle and not so subtle differences, with a very interesting history. Come join us as we unravel the origins of these spice oriented, fruit driven wines.
1st Course: Monkfish with Trumpet Mushroom Emulsion, Sunchokes, Roasted Garlic and Mustard Greens; Shiraz, Peter Lehmann 2014, Barossa, Australia;
2nd Course: Game Hen with Cranberry Filling Rolled in Pumpkin Spices with Grand Marnier Reduction; Crozes Hermitage, Vidal Fleury 2010, Rhone, France;
3rd Course: Beef Short Ribs over Butternut Squash, Salsify, Marjoram and Parmigiano Reggiano; Syrah, Fess Parker 2012, Santa Barbara, CA & Petite Sirah, Girard 2013, Napa, CA;
Dessert: Chef's Creation.



Sunset in Sonoma
Wednesday March 8  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma, let’s face it, is stunning! Rolling gentle hillsides, green fields, and great wines are what is in store for us tonight. Our experience this evening will showcase this contrasting wine region and highlight the exciting flavors of Sonoma. Additional menu details will follow.
1st Course: Tuna Tartare with Chopped Capers, Shallots, Dijon, Citrus Zest, Grilled Hot Peppers and Parsley; Cannonball Sauvignon Blanc (Sonoma, CA) 2015;
2nd Course: Black Peppercorn Salmon with Champagne Vinegar, Candied Ginger, and Balsamic Reduction; Chalk Hill Chardonnay (Sonoma Coast) 2015;
3rd Course: Pork Tenderloin Stuffed with Apple-Rosemary Filling and Shaved Apple Salad; Queens Peak Cabernet Sauvignon (Sonoma) 2014 & Sebastiani Zinfandel (Sonoma County) 2013;
Dessert: Chef's Creation.



White & Red Burgundy
Tuesday March 14  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

One of the most esteemed and important wine destinations in the world, "Bourgogne", had charmed and delighted us with its Chardonnay based, elegant whites, and Pinot Noir based sensuous reds. Its soil and climate are unique, and complete these memorable offerings.
1st Course: Lyonnaise Salad with Crisp Potato, Bacon, Curly Endive and Soft Poached Egg; Macon Villages, Louis Jadot 2015, Macon, France;
2nd Course: John Dory Fillet with Lobster, Pureed White Bean and Wild Mushrooms; Bourgogne Blanc, Domaine Roux 2014, Puligny Montrachet, France;
3rd Course: Filet of Beef in Bordeaux Wine Sauce and Dauphinois Potatoes; Moulin a Vent , DOmaine de Rosiers 2012, Chenas, France & Gevrey Chambertin, Louis Latour 2012, Cote de Nuits, France;
Dessert: Chef's Creation.



Wines of the Pacific Northwest
Tuesday March 21  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Oregon and Washington State in the Pacific NW, have both become very hot and trendy areas for wine interest in recent years, and no wonder. The Oregon Pinot Gris and Pinot Noirs are delicious and balanced, while the wines of Eastern Washington, mostly Bordeaux and Rhone varietals are rich, smooth and complex.
1st Course: Scallops with Polenta Crust with Saffron Mussel Broth and Poached Haricot Verts; Pinot Gris, Firesteed 2015, Willamette, Oregon;
2nd Course: Duck Confit with Frisee, Green Lentils, Beets, Rosemary and Roquefort; Pinot Noir, Montinore Estate 2014, Willamette, Oregon;
3rd Course: Pork Tenderloin over Carrots, Parsnips, Turnips and Celery Root Fondue; Merlot, Skyfall Cellars 2013, Columbia Valley, WA & Cabernet Sauvignon, Gravel Bar 2013, Walla Walla, WA;
Dessert: Chef's Creation.



March Madness and Argentine Malbec
Wednesday March 22  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

March Madness is under way and you could stay home, but why not come out and experiece Malbec Madness? Tonight's class is all about Malbec. Why did it explode on to the wine drinking scene a few years ago and what keeps this wine in the spotlight? There is history, and exceptional terroir which we will explore tonight.
1st Course: Red Snapper Ceviche with Cilantro, Key Lime, Pickled Red Onion and Baby Celery Greens; Bodini Malbec (Mendoza) 2015;
2nd Course: Braised Pork Belly with Chorizo Potato Hash and Cumin Spiced Avocado; Callia Alta Malbec (Tulum Valley, San Juan) 2016;
3rd Course: Chimichurri Marinated Skirt Steak with Smoked Jalapeno Spanish Rice; Paul Hobbs Felino Malbec (Mendoza) 2015 & Luca Malbec (Mendoza) 2013;
Dessert: Chef's Creation.



Lobster Lovers! Lobster and Pinot Grigio
Wednesday March 29  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A great dinner awaits all of our attendees tonight and the wines will be nothing short of spectacular. Many people think that pinot grigio isn't as interesting as many other grapes, well tonight we prove that wrong. Born in France, but with its migration to Italy hundreds of years ago, it is here that Pinot Grigio has become a true star!
1st Course: Blue Cheese Lobster Beignets with Spicy Avocado Crème; Domaine Emile Beyer Pinot Gris (Alsace) 2015;
2nd Course: Lobster "Pot Pie" Caramelized Vegetables, Poached Lobster Meat and Crisp Puff Pastry; Torre de Luna Pinot Grigio (Delle Venezie) 2015;
3rd Course: Steamed Lobster Tail with Cauliflower Puree, Lobster Butter and Vanilla; Luisa Pinot Grigio (Friuli) 2015 & San Michele Pinot Grigio (Trentino) 2015;
Dessert: Chef's Creation.