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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.


White and Red Burgundy
Wednesday January 4  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Burgundy, France is arguably one if the worlds most important wine destinations, and is the birthplace of the famed Chardonnay and Pinot Noir varietals, fashioned into a wide variety of styles and shapes Join us as we explore this amazing appellation!
1st Course: Citrus Marinated Scallops with Petite Herb Salad and Meyer Lemon Vinaigrette; Macon Villages, Louis Jadot 2015;
2nd Course: Cinnamon-Cumin Dusted Chicken, Rainbow Swiss Chard, Burgundy-Pomegranate Sauce; Bourgogne Chardonnay, Domaine Roux 2014;
3rd Course: Charred Lamb with Truffles, Oven Roasted Tomatoes with Oregano and Basil; Cote de Beaune Villages, Domaine Charles 2013 & Gevrey Chambertin, Louis Latour 2013;
Dessert: Chef's Creation.

Pinot Noir and Wild Game
Thursday January 5  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Pinot Noir is one of the world’s most sought after grapes. It works well under only the right circumstances and tonight’s dinner will showcase Pinot Noir in all of its global glory, from California and Burgundy to places one might never have dreamt.
1st Course: Pheasant with Smoked Bacon, Cider Glazed Cabbage and Sautéed Apples; Les Voisins Pinot Noir (Languedoc, FR) 2015;
2nd Course: Rabbit with Green Olives, Golden Raisins, Capers and Toasted Pine Nuts; Austerity Pinot Noir (Santa Lucia Highlands, CA) 2014;
3rd Course: Drunken Wild Boar with Garlic-Cheddar Grits with Caramelized Salsify; Pike Road Pinot Noir (Willamette Valley, OR) 2014 & Gilgal Pinot Noir (Golan Heights, ISL) 2013;
Dessert: Chef's Creation.

Porto, Sherry and Madeira, the Wonderful World of Fortified Old World Wine
Tuesday January 10  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

We are venturing into the world of Fortified Drink, unique and delicious wines not just served before or after a meal; these can be very food friendly and versatile. Portugal and Spain's offerings will be represented at our class. Grilled Shrimp with Melon and Port Wine Reduction; Fino Sherry, Leyenda NV Jerez, Spain; Marinated Quail with Mango Chutney and Orange Sherry Emulsion; Porto Late Bottled Vintage, Taylor Fladgate 2012, Oporto, Portugal; Beef Short Ribs with Red Pearl Onions, Baby Carrots and Madeira Wine Jus; Madeira "Sercial", Humbolt NV, Madeira, Portugal; Sherry Pedro Ximinez, M. Estevez NV, Jerez, Spain.

Tour Italia - Southern Italy
Wednesday January 11  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This evening we taste through and focus in on Southern Italy, where so much of the cuisine has been borrowed and made our own, this is the land of warm breezes and fresh bright flavors. Additional menu details will follow.
1st Course: Bresola Crostini with White Truffle Oil, Pecorino and Snipped Chives; Terre Dora Di Paolo Falanghina (Campania, IT) 2015;
2nd Course: Seared Cod with Kalamata Olive-Caper Puree and Parsley Oil; Cantele Chardonnay (Apulia, IT) 2015;
3rd Course: Turkey Stuffed with Roasted Chestnuts, Pancetta and Dried Figs; Terre Dora di Paolo Aglianico (Campania, IT) 2013 & Statti Lemezia Rosso (Calabria, IT) 2014;
Dessert: Chef's Creation.

A Night in Napa
Thursday January 12  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Long considered to be the best region in modern America for wine, since the Judgment in Paris tasting in 1976, Napa has been a star that has risen and stays firmly in our sight.
1st Course: Seared Scallop with Poached Pear, Crumbled Goat Cheese, Watercress and Spinach; Stratton Lummis Chardonnay (Napa Valley) 2014;
2nd Course: Herb Crusted Trout with Wild Mushroom Ragout and Porcini Oil; Honig Sauvignon Blanc (Napa Valley) 2015;
3rd Course: Duck with Red Cabbage, Green Apple Braised in Cider Vinegar and Diced Apple Relish; Aquinas Pinot Noir (Napa Valley) 2013 & B Side Cabernet Sauvignon (Napa Valley) 2014;
Dessert: Chef's Creation.

Craft Beer Series: Dogfish Head Dinner
Friday, January 13  •  7-9pm  •  $77
Wendy Dumorat, Dogfish Head Brewery Ambassador

A special selection of the fine craft beers from Dogfish Head to celebrate the begining of 2017
1st Course: Marinated Baby Shrimp over Spicy Lettuce with Charred Jalapeno and Peppered Pineapple; Dogfish Head 60 Minute IPA, IPA, 6%;
2nd Course: Pork Tenderloin with Crispy Beets, Prosciutto, Grilled Asparagus and Port Wine Reduction; Dogfish Head Sizty-One, Fruit, 6.5%;
3rd Course: Braised Lamb with Saffron Risotto, Rosemary and Roasted Garlic; Dogfish Head 75 Minute IPA, IPA, 7.56%;
4th Course: Venison with Butternut Squash Puree, Chestnuts, Wilted Greens and Soy-Bacon Jus; Dogfish Head 90 Minute Imperial IPA, Imperial IPA, 9%;
Dessert: Warm Dark Chocolate Cake with Pumpkin Whipped Cream and Toasted Cinnamon; Dogfish Head 120 Minute IPA, Imperial IPA, 18%.

Zinfandel, The American Grape - or is it?
Tuesday January 17  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Zinfandel, ah the grape that we Yanks Know and love and love and claim as our own, has a interesting history that we will discuss in depth at tonite's dinner, We will taste a diverse selection of styles, from supple and elegant to rich and powerful. Fasten your seat belts, will be a great class.
1st Course: Grilled Shrimp Pilaf with Roasted Orzo and Confit Garlic; Primitivo, Villa Mottura 2013, Apulia, Italy;
2nd Course: Free Range Chicken with Sweet Yams, Fennel and Ginger; Zinfandel, Cosentino "The Zin" 2014, Lodi, CA;
3rd Course: Wild Boar Stuffed with Local Mushrooms with Sautéed Sunchokes; Zinfandel, Kunde Estate 2013, Sonoma, CA & Zinfandel, Fiddletown Cellars 2014, Amador, CA;
Dessert: Chef's Creation.

Tour Italia – Islands of Italy
Wednesday January 18  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Ah the tranquil islands of Italy. Home of the imagined Corleone Family and many literary passages, the islands of Sicily and Sardegna are home to some of the most vibrant and dynamic wines in Italy tonight will be no exception! Sign up for this class, or else! Class tonight is led by honorary Italian, Sommelier Hudson Austin.
1st Course: Roasted Beets, Fresh Ricotta, Endive Leaves, Orange Segments and Citrus-Dijon Vinaigrette; Purato Catarratto/Pinot Grigio (Sicily) 2015;
2nd Course: Clams with Sweet Italian Sausage, Sage, in Saffron Broth; Sella & Mosca Vermentino (Sardinia) 2015;
3rd Course: Chicken Provencal with Grilled Eggplant, Zucchini, Bell Peppers and Scallions; Planeta La Segreta Rosso (Sicily) 2014 & Sella & Mosca Cannanou (Sardinia) 2011;
Dessert: Chef's Creation; Arvero Limoncello (Sicily).

Wines of Argentina
Thursday January 19  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Don't Cry for Me, the country of Argentina's wine industry is thriving today, due in no small part to the recent popularity of Malbec, Cabernet, and Torrontes from the subregions of Mendoza, the Uco Valley (in S. Mendoza) and Salta Fruit driven, delicious and generous in flavor, these wines are a real treat.
1st Course: Chimichurri Mussels with Green Chilies, Jicama, Mizuna and Watercress Sprigs Torrontes, Santa Julia "Organic" 2015, Salta, ARG;
2nd Course: Duck Confit Quesadillas with Manchego, Avocado and Grilled Jalapenos Malbec, Bodegas Septima 2014, Mendoza, ARG;
3rd Course: Marinated Flank Steak, Red Onion Compote, Tequila-Lime Sweet Potatoes Cabernet Franc, Argento 2014, Mendoza, ARG & Malbec Reserva, Zuccardi 2013, Valle de Uco, ARG;
Dessert: Chef's Creation;

Clash of the Titans, Bordeaux vs Tuscany
Tuesday January 24  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

We renew our very popular Clash of the Titans series, pitting two very prominent regions against each other Bordeaux, sporting crisp Sauvignon based whites and smooth, elegant Cabernet & Merlot blended Reds, Tuscany beautiful rolling hillsides give us a variety of mineral- y white wines, and fresh, tasty Sangiovese driven reds. You be the judge, as all of these offerings will caress your palate.
1st Course: Cinnamon French Toast with Turnips, Dried Figs, Orange Zest, Mascarpone and Prosciutto; Bordeaux Blanc, Andre Lurton, 2015, Entre deux Mers, France;
2nd Course: Grilled Swordfish, Julienne Red Onion, Cucumber, Baby Carrots, Torn Basil Leaves; Vernaccia di Sangimignano Toscolo 2015, Tuscany, Italy;
3rd Course: Lamb Loin with Brandied Cherries, Celery Root and Watercress; Graves, Chateau de Cruzeau 2012, Bordeaux, France & Chianti Classico Riserva, Luiano 2013, Tuscany, Italy;
Dessert: Chef's Creation.

Lobster Lovers – Lobster and California Chardonnay
Wednesday January 25  •  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. Additional menu details will follow.
1st Course: Lobster and Mango Spring Rolls with Apricot Vinaigrette and Cucumber; Cloud Break Chardonnay (California) 2015;
2nd Course: Lobster with Marinated Leeks, Cayenne Pepper Aioli, Tomatoes and Lemon Chutney; Firestone Chardonnay (Santa Ynez Valley) 2015;
3rd Course: Grilled Lobster with Honey Butter Sauce, Baby Arugula, Grapefruit and Avocado; Montoya Chardonnay (Monterey) 2014 & Chalk Hill Chardonnay (Sonoma Coast) 2015;
Dessert: Chef's Creation.

Sunset in Sonoma
Thursday January 26  •  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.

Craft Beer & Wine Series: Ballast Point & Merryvale
Friday, January 27  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

Two well known names come together for a winter menu. Which will you like more with each course - the wine or the beer? Come find out!
1st Course: Seared Scallops with Sugar Snap Peas, Oyster Mushrooms and Black Mustard Seed Vinaigrette; Merryvale Sauvignon Blanc, Napa Valley, CA; Ballast Point Grapefruit Sculpin, American IPA, 7.0%
2nd Course: Red Snapper over Parsnip Puree, Sautéed Leeks and Red Apple Relish; Merryvale Chardonnay, Napa Valley, CA; Ballast Point Sculpin IPA, American IPA, 7.0%;
3rd Course: Grilled Flank Steak Stuffed with Marinated Peppers and Smoked Gouda; Merryvale Pinot Noir, Napa Valley, CA; Ballast Point The Commodore, American Stout, 6.5%;
4th Course: Wild Boar with Roasted Pumpkin, Glazed Shallots and Chestnut Honey Jus Merryvale Cabernet Sauvignon, Napa Valley, CA Ballast Point Victory at Sea, American Porter, 10.0%
Dessert: Milk Chocolate Mousse with Raspberries and White Chocolate Sauce.

Winemaker Series - Deloach
Saturday, January 28  •  7-9pm  •  $95
Deloach Brand Ambassador

Our January tradtion is dinner with Deloach as we start our Winemkaer Series for 2017.
1st Course: Scallops with Braised Turnips, Watercress, Ginger, with Leeks & Beet Juice; Deloach Russian River Chardonnay 2014;
2nd Course: Arctic Char over Lobster Potatoes with Braised Fennel, Bacon and Veal Stock Reduction; Deloach Green Valley Pinot Noir 2010;
3rd Course: Quail with Wild Rice, Chestnuts, and Apple Cider Emulsion; Deloach OFS Pinot Noir 2012;
4th Course: Rack of Lamb, Salt-Herb Crust, Ragout of Root Vegetables and Salsify-Black Truffle Jus; Deloach Russian River Zinfandel 2013;
Dessert: Orange Chocolate Sabayon, Orange Spiced Syrup and Drizzled with Dark Chocolate; Deloach Late Harvest Gewurztraminer 2011.

Wines of South Africa
Tuesday January 31  •  7-9pm  •  $67
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: Seared Scallops with Grilled Portobello Mushrooms, Sliced Tomatoes and Baby Spinach; Sauvignon Blanc, Two Oceans 2015;
2nd Course: Pecan-Rosemary Crusted Chicken with Whole Grain Mustard-Buttermilk Dressing; Chenin Blanc, Ken Forrester 2016;
3rd Course: Allspice Braised Lamb Shank with Orange Relish and Lemon Thyme Couscous; Pinotage Reserve, Nederburg 2014 & Syrah “Old Vine”, Mullineaux 2014;
Dessert: Chef's Creation.


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
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.


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.