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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.

AUGUST

Napa vs Tuscany
Tuesday August 8  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

May people compare Napa and Bordeaux, but what about the powerhouse of Italy ... Tuscany. Come and taste why Tuscany and Napa are on equal footing with great wines from both regions!
1st Course: Baby Arugula, Grilled Halibut Marinated in Soy and Tumble Weed Basket; Vernaccia di San Gimignano, Toscolo 2016;
2nd Course: Oven roasted Corn Polenta Cakes topped with Braised Leaks, Salsify and Roasted Lobster Tail Chardonnay, Flora Springs 2015; br>3rd Course: Coriander Dusted Short Ribs, Pickled Vegetable s and Arugula Puree; Chianti Riserva, Santa Margherita 2013 & Cabernet Sauvignon, Volunteer 2014;
Dessert: Chef's Creation - Pistachio Panna Cotta with Pistachio Puree , Almond Candy, Sugar Tuille.



Oregon Pinot Noir
Wednesday August 9  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Come experience the great wines of Oregon's Wine Regions with amazing food and wild wit provided by the staff of the Inn Keeper's Kitchen. Led by Pinot Camp Counselor Alternate, Hudson Austin.
1st Course: Asian Scallop Crudo with Cucumber; Unconditional Pinot Noir;
2nd Course: Crispy Skin Red Snapper, Alla Rose Brioche in a Lemon Vinaigrette; Pike Road Pinot Noir;
3rd Course: Half Roasted Poussin Chicken, Brussel Sprout Golden Raisin Salad and Chicken Jus; Point North Pinot Noir & Rex Hill Pinot Noir;
Dessert: Chef's Creation - Lavendar Crème Brulee and Thyme Poached Pears.



Winemaker Series: Duckhorn's Decoy
Saurday, August 12  •  7-9pm  •  $95
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn Decoy wines. Additional menu details will follow.
1st Course: Seared Sea Scallops, Grilled Cantaloupe & Green Chili Salsa, Prosciutto Chips, Celery Leaves; Decoy Sauvignon Blanc 2015;
2st Course: Quail with Local Corn “Chowder Style”, Fried Shallots; Decoy Chardonnay 2015;
3rd Course: Crispy Skin Duck Breast, Fresh Cherry Sauce, Celeriac Puree, Oyster; Decoy Pinot Noir 2015;
4th Course: Lamb Chops, Garden Ratatouille, Herbes de Provence, Caramelized Onion Currant Soubise; Decoy Cabernet 2014 & Decoy Rose 2016;
Dessert: Chef’s Summer Seasonal Creation.



Pacific Coast Series: Oregon Wines
Tuesday August 15  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Oregon is often compared to Burgundy with it’s seemingly similar latitude. Tongiht Oregon winemaker will show off.
1st Course: Grilled Langoustines, Szechuan Peppercorn ,White Wine Tomato Blush Sauce and English Pea Puree; Riesling Dry, Montinore 2016;
2nd Course: Dandelion Salad with Pomegranate Seeds, Pine Nuts, Roasted Summer Squash, grilled Halloumi Cheese and Guanciale Vinaigrette; Pinot Gris, Firesteed 2016;
3rd Course: Stipe Bass, Rainbow Swiss Chard, Chestnuts and Cauliflower Puree; Pinot Noir, Left Coast Cellars 2014 & Pinot Noir, Ken Wright "Willamette" 2014;
Dessert: Chef's Creation - Rose Scented Bavarois and Poached Figs.



California Dreaming: Russian River Wines
Wednesday August 16  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The great Russian River wines are some of the most sought after in California, come taste a bit of the best, led by Hudson Austin of the Wine Merchant.
1st Course: Mache Salad with Blood Orange Supremes, roasted Pistachios and Goat Cheese; Au Contraire Pinot Gris;
2nd Course: Rabbit Tortellini with Sage Brown Butter; Foppiano Chardonnay;
3rd Course: Chinese Five Spice dusted Duck Breast, Parsnip Puree and Pickled Pearl Onions; Foppiano Pinot Noir & Roth Pinot Noir;
Dessert: Chef's Creation - Lemon Posset with Compress Strawberries.



Pinot Grigio & Seafood
Tuesday August 22  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Born out of the mountains of Italy, pinot grigio is Italy’s hottest wine commodity, but is there more than just simple table wine. It makes a wonderful pairing with seafood.
1st Course: Chicken Confit, Frisee Salad fried Basil Leaves and Tangerine Vinaigrette with Plumcots; Pinot Grigio, Barone Fini 2016, Valadige, Italy;
2nd Course: Deep Fried Crab Cake, Pink Peppercorn Emulsion, Water Cress Salad with Watermelon Radish; Pinot Grigio, Torresella 2016, Veneto, Italy;
3rd Course: Duck Agnolotti, Black Pepper Mascarpone, Shallots, Lemon Thyme, Chanterelle Mushrooms, Pluots; Pinot Gris, Montinore 2016, Oregon & Pinot Gris, Skyfall 2015, Washington State;
Dessert: Chef's Creation - Dulce De Leche with Rum Honey, Roasted Pineapple and Star Anise.



Lobster & Sauvignon Blanc
Tuesday August 29  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Lobster, the world most loved crustacean, is equally at home with the crisp, fresh flavors of the Sauvignon Blanc grape as it is with other white varietals join us as we explore these food and wine pairings. Additional wine & menu details will follow.
1st Course: Butter Poached Lobster over Toasted Briosh Rounds, Crispy Pancetta, Baby Arugula, and Chive Burr Blanc; Bordeaux Blanc, Chateau la Gravieres 2016, Bordeaux, France;
2nd Course: Lobster Summer Roll, Pickled Vegetable Salad, and Korean Dipping Sauce; Sauvignon Blanc, Fire Road 2016, Marlborough, NZ;
3rd Course: Grilled Lobster Tail Thermador with Saffron Ratatouille and White Asparagus Wrapped in Slices of Cured Duck Brest. Sancerre, Domaine de la Perrierres 2015, Loire Valley, France & Sauvignon Blanc, Clos Pegase "Mitsuko's", Napa, CA;
Dessert: Chef's Creation.



Crab and French White Wines
Wednesday August 30  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight the culinary delight of delicious crab and dramatic French white wines are paired up in breathtaking ways. This class is for experts and novices alike. Delightfully taught by Hudson Austin and Chef Kevin!
1st Course: Fresh Crab Summer Salad with Fennel, Arugula and Shaved Bottarga; Grand Ballon Sauginon Blanc;
2nd Course: Blue Crab Consumee with Russian Crab Dumplings; Gautheron Chablis;
3rd Course: Ginger Scallion Crepe Stuffed with Thai Crab Cassarole, Shitike Mushrooms and Blisterd Tomatoes; Jovly Vouvray & Jean Luc Colombo Cotes du Rhone Blanc;
Dessert: Chef's Creation.



Central Italy: Great Caesar's Ghost
Thursday August 31  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we drink the great wines of Central Italy, made fashionable even a thousand years ago! Led by the Wine Merchant's Hudson Austin.
1st Course: Pan Fried Abalone, Lardo Crudo, Smoked Chile, and Citrus Salad; Principe Frascati;
2nd Course: Venison Carpaccio, Beet Root Tartar, Crispy Shallots and Rendered Pancetta; Cataldi Madonna Pecorino;
3rd Course: Pan Seared Crispy Quail, Porcini Risotto and Fresh Figs; Masciarelli Montepulciano d' Abruzzo & Casali di Bibbiano Argante;
Dessert: Chef's Creation - Blueberry Gratin with Champagne Sabayon.

SEPTEMBER

Early Autumn Harvest Dinner & "Green Wines of California"
Wednesday September 6  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

As summer ends and the seasons change, many fantastic foods become available. Tonight's class is a celebration of the beginning of fall's harvest foods paired expertly with wines from California that are part of the "Green" movement sweeping the wine world currently. We will taste some "Green" wines and learn a bit of the culture behind them. Led by Sommelier Hudson Austin and culinary craftsman Chef Kevin. Additional menu details will follow.
1st Course: Honig Sauvignon Blanc (Napa Valley, CA) 2016;
2nd Course: Harken Chardonnay (California) 2015;
3rd Course: Fleur de California Pinot Noir (Carneros) 2013 & Guenoc Victorian Claret (North Coast, CA) 2014;
Dessert: Chef's Creation.



Discover Spain: Rioja & Ribera del Duero
Thursday September 7  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Spain is maybe the world’s most hot and trendy wine and cuisine region. Come and taste the wines and food that have make the world fall in love with Spain all over again! Additional wine & menu details will follow.
1st Course: Rioja Blanco (Viura), Dinastia Vivanco 2015;
2nd Course: Rioja CRianza, Franco Espanolas 2013;
3rd Course: Ribera del Duero, Cruz de Alba 2013 & Rioja Reserva, Ramon BIlbao 2011;
Dessert: Chef's Creation.



Pacific Coast North to South: Oregon, California, Chile
Tuesday September 12  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Ocean is the largest and the coolest body of water in the world, and has an important impact on climate and grape growing on the West Coast of the Americas, we will taste wines from Oregon, California and Chile in this class. Additional wine & menu details will follow.
1st Course: Sauvignon Blanc, DeMartino 2016, Curico, Chile;
2nd Course: Chardonnay, Auspicion 2015, Central Coast, CA;
3rd Course: Pinot Noir, Montinore "Reserve" 2014, Willamette, Oregon & Cabernet Sauvignon, Girard Estate 2014 Napa, CA;
Dessert: Chef's Creation.



Classic French Cuisine & Classic French Wines
Wednesday September 13  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Craving authentic French food? Well you can get on a plane and spend $1500 or you can just come the Inn Keeper's Kitchen! Often times, the best dishes are the simplest ones, and French Bistro food uses some of the best ingredients to make amazing dishes. We have selected a mouth watering menu and hope that you will indulge yourself by sharing this fun experience with Chef Kevin and Sommelier Hudson Austin. Additional menu details will follow.
1st Course: Simonet Blanc de Blanc (Sud de France) NV;
2nd Course: Romuald Petit Bourgogne Blanc (Burgundy, FR) 2015;
3rd Course: Chateau Bellevue Rouge (Bordeaux, FR) 2015 & Domaine les Ondines "La Buissonade" Cotes du Rhone 2015;
Dessert: Chef's Creation; Dessert - Ch. Loupiac - Gaudiet (Bordeaux, FR) 2011.



Craft Beer Series: Founders & Golden Road
Friday, September 15  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

Colorado is a home to many great breweries. Tonight we go west and sample great beers from Colorado with 2 local breweries to round out the dinner.
Note: Check back as the Chef is still pairing the menu.
1st Course: Crab Course; Golden Road Wolf Pup Session IPA, IPA, 4.5% & Founders All Day IPA, Session IPA, 4.7%;
2nd Course: Shrimp Course; Golden Road Wolf Pup Mango, IPA, 4.5%; Founders PC Pils, India Style Lager, 5.5%
3rd Course: Duck Course; Golden Road Axis IPA, IPA, 7.5% & Founders Centennial IPA, IPA, 7.2%;
4th Course: Hanger Steak Course; Golden Road Russian Imperial Stout, Imperial Stout, 9.3% & Founders Breakfast Stout, Imperial Stout, 8.3%;
Dessert: Chef’s Fruit Creation; Golden Road Saison Key Lie, Saison, 5.8% & Founders Rubaeus, Fruit Beer, 5.7%.



Super Tuscans
Tuesday September 19  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The term Super Tuscan was coined in the early 1980’s to describe a red blend from Tuscany. It is the use of wine grapes that are not indigenous to Italy that make these so special. Additional menu details will follow.
1st Course: Super Tuscan White, Carpineto "Dogajolo" 2015;
2nd Course: Super Tuscan Red, Lamole " Sassoregale 2014;
3rd Course: Super Tuscan Red, Il Molino de Grace, "Vollano" 2012 & Super Tuscan Red, Terrabianca "Campaccio" 2012;
Dessert: Chef's Creation.



Winemaker Series: Caymus
Saturday, September 23  •  7-9pm  •  $125
Winery Representative

Considered Napa Valley Royalty, making wine since 1972, Caymus is distinctly Napa. The wines are classic and unmistakably some of the best, in not just Napa Valley, but the whole world. Additional wine & menu details will follow.
1st Course: Grilled Scallops, Kale Caesar, Crispy Chick Peas; Mer Soliel Chardonnay 2015;
2nd Course: Asian Salmon Tartare, Shiso, Carrot Wasabi, Tempura; Caymus Conundrum 2015;
3rd Course: Braised Leg of Rabbit “Cacciatore Style”, Mascarpone Soft Polenta; Belle Glos Pinot Noir 2015;
4th Course: Petite Buffalo Tenderloin Topped with a Wild Mushroom Rockefeller, Danish Blue Scalloped Potatoes Caymus Cabernet Napa 2014 & Caymus Special Select 2014;
Dessert Course: Chef's Seasonal Creation.



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

Love and Marriage, Soup and Sandwich, and of course Lobster and Chardonnay... clearly a match made in Heaven in tonight’s class, we will find out why the rich buttery flavors of Chardonnay pair so beautifully with the world’s most famous crustacean. Led by the less crusty Sommelier, Hudson Austin, of The Wine Merchant. Description-of-class Additional menu details will follow.
1st Course: Farm to Table Chardonnay (Victoria, Australia) 2015;
2nd Course: Waterbrook Chardonnay (Columbia Valley, WA) 2015;
3rd Course: Harken Chardonnay (California) 2015 & Chalk Hill Chardonnay (Sonoma Coast) 2015;
Dessert: Chef's Creation.

OCTOBER

California Wine Series: Sonoma & Carneros
Tuesday, October 3  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Explore these are two powerhouse regions in California.
1st Course: Braised Pork Belly in Thai Curry Seasoning and Jickama Apple Ginger Glaze; Sauvignon Blanc, Kunde Estate 2016;
2nd Course: Gulf Black Tiger Longstem Prawns in Basil Oil and Wakame Salad; Chardonnay, Saintsbury 2015;
3rd Course: Veal Center Cut Medallions wrapped in Spec, Micro Baby Carrots in a Parsnip Puree with Veal Demi Glaze Pinot Noir, Artesa 2014 & Cabernet Sauvignon, Kate Goldschmidt 2014;
Dessert: Chef's Creation - Orange Saybayon.



Taste of Italy - The Killer B's - Barolo, Barbaresco, Brunello
Wednesday October 4  •  7-9pm  •  $85
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we feature some of the greatest wines Italy has to offer! Our diner tonight features Barolo, Brunello, and Barbaresco and so the white wine drinkers don’t get too unhappy a white wine from Bertani! An exciting evening of Italian food and a flair for the dramatic history with Sommelier Hudson Austin and Chef Kevin making the whole night “Bravissimo!” Additional menu details will follow.
1st Course: Bertani Pinot Grigio (Veneto, IT);
2nd Course: Ricossa Barbareso (Piedmont, IT) 2011;
3rd Course: Damilano Barolo Lecinquevigne (Piedmont, IT) 2012 & Fanti Brunello di Montalcino (Tuscany, IT) 2012;
Dessert: Chef's Creation.



26th Annual Dilworthtown Wine Festival 2017
Sunday, October 15  •  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.