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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.

JANUARY

French Wine Series: White & Red Burgundy
Tuesday January 2  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.
1st Course: Seared Scallops, Winter Vegetable Fricassee, Micro Arugula; Macon Villages, Cave de Lugny 2016;
2nd Course: Roasted Chicken Breast, Coriander and Carrot Puree, Creamy Pan Jus; Chablis "Premier Cru", Joseph Drouhin 2015;
3rd Course: Grilled Veal Tenderloin, Leek and Potato Hash, Pomegranate Syrup; Cote de Beaune," Le Montee", Domaine Roux 2014 & Gevrey Chambertin, F. Esmonin 2015;
Dessert: Chef's Creation.



Pinot Noir and Wild Game
Wednesday January 3  •  7-9pm  •  $68
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. Led by the never mercurial Sommelier Hudson Austin, Wine Educator from The Wine Merchant tonight we feast!
1st Course: Braised Rabbit Wonton, Red Cabbage Slaw, Sweet Sesame Dipping Sauce; Les Voisins Pinot Noir (Languedoc, FR) 2015;
2nd Course: Bison Meatballs, Celery Root Puree, Micro Celery, Balsamic Reduction; Redwood Empire Pinot Noir (North Coast, CA) 2015;
3rd Course: Juniper Rubbed Venison Loin, Pinot Noir Risotto, Fried Sage Leaves; Unconditional Pinot Noir (Oregon) 2015 & Farm to Table Pinot Noir (Victoria, AUS) 2015;
Dessert: Chef's Creation.



California Wine Series: Monterey & South Central Coast
Thursday January 4  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.
1st Course: Salmon and Zucchini Fritters, Baby Arugula Salad, Roasted Peach Vinaigrette; Chardonnay, Santa Barbara Winery 2015;
2nd Course: Pomegranate Glazed Duck Breast, Roasted Baby Carrots, Fines Herbs; Pinot Noir, Hahn Estate S L H 2014;
3rd Course: Braised Lamb Shoulder, Yukon Gold Puree, Star Anise, Veal Demi Glace; Cabernet Sauvignon, J. Carr " Paso Robles" 2015;
Dessert: Chef's Creation; Riesling, Fess Parker 2016.



Italy’s Islands: Sardegna & Sicily
Tuesday January 9  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.
1st Course: Eggplant Piccata, Lemon Wine Sauce, Fried Capers, Italian Parsley; Pinot Grigio, Villa Pozzi 2016, Sicily;
2nd Course: Catalan Style Lobster Salad, Red Onion, Cherry Tomato, Chopped Egg, Micro Celery; Vermentino, Casa Santadi "Solaris" 2015, Sardinia;
3rd Course: Pasta with Pork Ragu, Pecorino and Breadcrumb Topping. Cracked Black Pepper; Nero d' Avola, Branciforti 2014, Sicily & Carignano, Casa Santadi "Grotta Rossa" 2012, Sardinia;
Dessert: Chef's Creation.



A Night in Napa
Wednesday January 10  •  7-9pm  •  $68
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: Cucumber and Tomato Salad, Bell Pepper, Bulgarian Feta, Mixed Olives; Honig Sauvignon Blanc (Napa Valley, CA) 2016;
2nd Course: Roasted Chicken, Dijon Tarragon Cream Sauce, Haricot Verts, Garlic Confit; Textbook Chardonnay (Napa Valley, CA) 2016;
3rd Course: Herb Roasted Rack of Lamb, Roasted Winter Vegetables, Peppercorn Jus; Aquinas Pinot Noir (Napa - Sonoma, CA) 2015 & B Side Cabernet Sauvignon (Napa Valley, CA) 2015;
Dessert: Chef's Creation.



Sunset in Sonoma
Thursday January 11  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma, let’s face it, is stunning! But Sonoma seems to get lost in the shadow of Napa Valley. Tonight with it's rolling gentle hillsides, green fields, and great wines we will see why Sonoma should be praised for it's bounty. Our experience this evening will showcase this contrasting wine region and highlight the exciting flavors of Sonoma.
1st Course: Pulled Chipotle Chicken, Spicy Avocado Puree, Fried Wonton; Cannonball Sauvignon Blanc (Sonoma, CA) 2016;
2nd Course: Pan Fried Crab Cake, Mango Jalapeno Remoulade; Sebastiani Chardonnay (North Coast, CA) 2015;
3rd Course: Veal Tenderloin, Grilled Portabella Mushrooms, Celeriac Puree; Cannonball Merlot (Sonoma, CA) 2014 & Sebastiani Cabernet Sauvignon (Sonoma Valley, CA) 2015;
Dessert: Chef's Creation.



Clash of the Titans, Bordeaux & Tuscany
Tuesday January 16  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.
1st Course: Deconstructed Oyster Po’ Boy. Fried Oyster, Cherry Tomato, Romaine Lettuce, Cajun Remoulade, Herb Croutons; Bordeaux Blanc, Chateau la Gravieres 2016;
2nd Course: Pasta with Roasted Chickpeas, Braised Swiss Chard, Herbed Butter Sauce; Vernaccia di San Gimignano, Toscolo 2016;
3rd Course: Roasted Pork Tenderloin, Braised Fennel and Leeks, Crispy Potatoes; Graves/ Pessac, Chateau de Cruzeau 2012 & Chianti Classico, Lamole di Lamole 2013;
Dessert: Chef's Creation.



Pacific Northwest: Oregon, Washington, & Idaho
Wednesday January 17  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join us for an unforgettable evening as we taste and savor the flavors of Pacific Northwest wines perfectly paired with cuisine inspired by the same region. This epic battle for harmony between our executive chef and sommelier is sure to be a treat for all who attend. Led by Idaho native, Sommelier Hudson Austin and Chef Kevin Foley.
1st Course: Little Neck Clams steamed in White Wine, Garlic, and Tarragon. Served with Toasted Baguette; Pike Road Pinot Gris (Wilamette Valley, OR) 2015;
2nd Course: Crab Mac & Cheese, Cheddar and Gruyere, Scallions, Breadcrumb Topping; Waterbrook Chardonnay (Columbia Valley, WA) 2016;
3rd Course: Dry Brined New York Strip, Horseradish Mashed Potatoes, Fried Shallots; Browne Family "Heritage" Cabernet Sauvignon (Columbia Valley, WA) 2015 & Sawtooth Skyline Red (Snake River, Idaho) 2014;
Dessert: Chef's Creation.



Hearty Winter Dinner
Thursday, January 18  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Try these versatile wines that pair well with a hearty winter menu. Discover new ideas for your winter entertaining.
1st Course: Fried Oysters with Blistered Shishito Peppers, Basil Remoulade; Vouvray, J. E. Sauvion 2016, Loire, France;
2nd Course: Roasted Game Hen with Crispy Brussel Sprouts, Pancetta, and Gruyere Mornay Sauce; Sancerre, Domaine de la Perriere 2016, Loire, France;
3rd Course: Cornbread and Cranberry Stuffed Lamb Loin with Butternut Squash-Potato Mash; Cotes du Rhone, Vidal Fleury 2014, Rhone, France & Crozes Hermitage, Guigal 2013, Rhone, France;
Dessert: Chef's Creation.



Craft Beer Series: Dogfish & Penns Woods SECOND DATE
Friday January 19  •  7-9pm  •  $79
Brewery Representative

Due to popular demand we have added a second date. A special selection of the fine craft beers from Dogfish Head to celebrate the begining of 2018. Description of the beers & menu will follow shortly.
1st Course: Pan Seared Scallops Topped with Crushed Tortillas, Tomatillo Sauce, Spiced Bell Peppers; Dogfish Head 60 Minute IPA, IPA, 6%; Penns Wood Sauvignon Blanc 2016;
2nd Course: Smoked Chicken and Crab Pot Pie; Dogfish Liquid Truth Serum IPA, IPA, 6.8%; Penns Wood Chardonnay Reserve 2015;
3rd Course: Duck Confit, Scallion Pancakes, Balsamic Cherry Jus; Dogfish Head Indian Brown Ale, Brown Ale, 7.2%; Penns Wood Chambourcin Reserve 2014;
4th Course: Beef Short Rib Stroganoff, Shiitake Mushrooms, Crumbled Stilton; Dogfish Head 90 Minute Imperial IPA, Imperial IPA, 9%; Penns Wood Cabernet Sauvignon 2014;
Dessert: Chef’s Creation Dogfish Head Nameste, Witbier, 4.8%; Penns Wood Grüner Veltliner 2015.



Wines of South Africa
Tuesday January 23  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

A SECOND DATE has been added on 1/31/18.
1st Course: Fried Chicken Tenderloin, Jalapeno Coleslaw, Pink Peppercorn, Honey Drizzle; Sauvignon Blanc, Two Oceans 2016, Western Cape, S A;
2nd Course: Seared Scallops, Roasted Apples and Shallot, Bacon Lardons; Chenin Blanc, A A Badenhorst 2016, Stellenbosch, S A;
3rd Course: Grilled Filet Mignon, Charred Yellow Pepper Puree, Mint Aioli; Pinotage "Reserve", Nederburg 2014, Paarl, S A & Syrah Estate, Mullineaux 2014, Stellenbosch, S A;
Dessert: Chef's Creation.



Crab & Chardonnay
Wednesday January 24  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Crabmeat is such a spectacular delicacy that it rarely takes center stage in a menu. Tonight’s class is all about savoring that delicacy in many courses and exploring nothing but chardonnay! Expertly paired by Hudson Austin, tonight’s menu will tantalize the palate and educate the mind!
1st Course: Crab and Radish Salad, Shaved Baby Carrot, Dill Crème Fraiche; Jean Rijckaert Arbois Chardonnay (Savoie - Jura, FR) 2014;
2nd Course: Panko Fried Crab Cake, Arugula, Honey and Sesame Dressing; Pulenta Estate Chardonnay (Lujan de Cuyo, ARG) 2015;
3rd Course: Seared Halibut topped with Crab Imperial, Wild Rice, Classic Beurre Blanc; Guenoc Chardonnay (Lake County, CA) 2016 & Harken Chardonnay (California) 2016;
Dessert: Chef's Creation.



Wines of South Africa -SECOND DATE
Thursday January 253  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.
1st Course: Fried Chicken Tenderloin, Jalapeno Coleslaw, Pink Peppercorn, Honey Drizzle; Sauvignon Blanc, Two Oceans 2016, Western Cape, S A;
2nd Course: Seared Scallops, Roasted Apples and Shallot, Bacon Lardons; Chenin Blanc, A A Badenhorst 2016, Stellenbosch, S A;
3rd Course: Grilled Filet Mignon, Charred Yellow Pepper Puree, Mint Aioli; Pinotage "Reserve", Nederburg 2014, Paarl, S A & Syrah Estate, Mullineaux 2014, Stellenbosch, S A;
Dessert: Chef's Creation.



Craft Beer Series: Dogfish Brewery & Penns Woods Winery
Friday January 26  •  7-9pm  •  $79
Brewery Representative

Due to popular demand we have added a SECOND DATE on 1/19/18. A special selection of the fine craft beers from Dogfish Head to celebrate the begining of 2018. Description of the beers & menu will follow shortly.
1st Course: Pan Seared Scallops Topped with Crushed Tortillas, Tomatillo Sauce, Spiced Bell Peppers; Dogfish Head 60 Minute IPA, IPA, 6%; Penns Wood Sauvignon Blanc 2016;
2nd Course: Smoked Chicken and Crab Pot Pie; Dogfish Liquid Truth Serum IPA, IPA, 6.8%; Penns Wood Chardonnay Reserve 2015;
3rd Course: Duck Confit, Scallion Pancakes, Balsamic Cherry Jus; Dogfish Head Indian Brown Ale, Brown Ale, 7.2%; Penns Wood Chambourcin Reserve 2014;
4th Course: Beef Short Rib Stroganoff, Shiitake Mushrooms, Crumbled Stilton; Dogfish Head 90 Minute Imperial IPA, Imperial IPA, 9%; Penns Wood Cabernet Sauvignon 2014;
Dessert: Chef’s Creation Dogfish Head Nameste, Witbier, 4.8%; Penns Wood Grüner Veltliner 2015.



Winemaker Series: Deloach
Thursday January 27  •  7-9pm  •  $98
Deloach Brand Representative

Our January tradtion is dinner with Deloach as we start our Winemkaer Series for 2018. Description of the wines & menu will follow shortly.
1st Course: Pan Seared Halibut, Braised White Beans with Crumbled Sausage, Fried Capers; Deloach Russian River Chardonnay 2015;
2nd Course: Salmon Meatballs, Mushroom Asian Broth, Carrot Spaetzle; Deloach Green Valley Pinot Noir 2011;
3rd Course: Braised Leg of Rabbit, Smoked Pork Hocks, Celery Root Camembert Mash; Deloach OFS Pinot Noir 2013;
4th Course: Charred Grilled Lamb Loin, Cranberry Barbecue, Squash Ratatouille, Fennel Dusted Onion Rings; Deloach Russian River Zinfandel 2014;
Dessert: Chef’s Creation Deloach Late Harvest Gewurztraminer 2012.



Lobster & Sauvingnon Blanc
Tuesday January 30  •  7-9pm  •  $75
Michael Walsh, Wine Educator, Majestic Wine and Spirits

A SECOND DATE has been added on 2/2/18.
1st Course: Asian Lobster Salad, Daikon Radish, Sriracha Aioli, Crispy Wonton Strips; Bordeaux Blanc, Chateau Bonnet 2016, Entre deux Mers, France;
2nd Course: Lobster Avgolemeno Soup, Orzo, Parsley; Sauvignon Blanc, Kono 2016, Marlborough, New Zealand;
3rd Course: Grilled Lobster Tail, Lime & Cilantro, Black Bean Puree, Salsa Verde; Sauvignon Blanc, Mercer Canyons 2016, Columbia, WA & Sauvignon Blanc, Round Pond 2015, Napa Valley, CA;
Dessert: Chef's Creation.



Steak House Night & Cabernet
Wednesday January 31  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Capital Grille, Sullivan's, Morton's, Ruth's Chris...the big four in the steakhouse world, well not tonight. Our Chef Kevin has been longing to take away their crowns and show them who is king around here. Tonight at the Inn Keeper's Kitchen, we are going to show off our talents and be an extraordinary steakhouse with our own country flair. Each classic course will be expertly paired with a stunning cabernet sauvignon from our Wine Educator Hudson Austin. Prepare to be amazed.
1st Course: Beef Carpaccio with Baby Arugula Salad, Shaved Piave Cheese, Creamy Garlic Dressing; La Forge Cabernet Sauvignon (Languedoc, FR) 2015;
2nd Course: Grilled Swordfish with Roasted Carrots and Truffle Butter; Gilgal Cabernet Sauvignon (Golan Heights, ISL) 2012;
3rd Course: Seared Ribeye, Twice Baked New Potatoes and Creamed Spinach; Ross Andrews "The Huntsman" Cabernet Sauvignon (Columbia Valley, WA) 2015 & Guenoc Cabernet Sauvignon (Lake County, CA) 2015;
Dessert: Chef's Creation.

FEBRUARY

Clash of the Titans: Napa & Sonoma
Thursday February 1  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

In the realm of California wine, two growing regions do stand out, Napa Valley ( part of Napa County) and Sonoma County, which is comprised of many different sub regions. Tonight we will compare and contrast these very important areas and their wines. Additional menu details will follow.
1st Course: Korean Fried Cauliflower with Pickled Daikon and Carrot, Gochujong, and Scallion; Sauvignon Blanc, Clos Pegase 2015, Napa, CA;
2nd Course: Bucatini with Crab, Meyer Lemon Sauce, and Gremolata; Chardonnay, The Calling "Dutton" 2014, Russian River, Sonoma,CA;
3rd Course: Five Spice Beef Short Ribs with Butternut Squash Mash, and Miso Soy Demi Glace; Cabernet Sauvignon, The Rule 2015, Napa, CA & Zinfandel, Kunde Estate 2014, Sonoma, CA ;
Dessert: Chef's Creation.



Steak House Night & Cabernet -SECOND DATE
Friday February 2  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Capital Grille, Sullivan's, Morton's, Ruth's Chris...the big four in the steakhouse world, well not tonight. Our Chef Kevin has been longing to take away their crowns and show them who is king around here. Tonight at the Inn Keeper's Kitchen, we are going to show off our talents and be an extraordinary steakhouse with our own country flair. Each classic course will be expertly paired with a stunning cabernet sauvignon from our Wine Educator Hudson Austin. Prepare to be amazed.
1st Course: Beef Carpaccio with Baby Arugula Salad, Shaved Piave Cheese, Creamy Garlic Dressing; La Forge Cabernet Sauvignon (Languedoc, FR) 2015;
2nd Course: Grilled Swordfish with Roasted Carrots and Truffle Butter; Gilgal Cabernet Sauvignon (Golan Heights, ISL) 2012;
3rd Course: Seared Ribeye, Twice Baked New Potatoes and Creamed Spinach; Ross Andrews "The Huntsman" Cabernet Sauvignon (Columbia Valley, WA) 2015 & Guenoc Cabernet Sauvignon (Lake County, CA) 2015;
Dessert: Chef's Creation.



Super Tuscan
Tuesday February 6  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany has provided us with the classic wines such as Chianti, Vino Nobile, Brunello di Montalcino, and Vernaccia. Enterprising winemakers such as the Antinori families, San Felice and others started to experiment with new grape varieties and blends to create the " Super Tuscan" movement in the late 1960's and early 1970's , Today, there are a myriad of choices to sample. Additional menu details will follow.
1st Course: Little Neck Clams with Fresh Oregano, Pepperoncin, White Wine and Grilled Baguette; Super Tuscan White, Carpineto 2016;
2nd Course: Lamb Meatballs with Parmesan Soft Polenta, and Caramelized Onion; Super Tuscan Red , Sassoregale 2015;
3rd Course: Grilled Steak Florentine with Rosemary, Lemon, Red Pepper Mashed Potatoes; Super Tuscan, Il Vollano, 2012 & Super Tuscan, Campaccio, Terrabianca 2012;
Dessert: Chef's Creation.



Conquistadors & the Latin Influence
Wednesday February 7  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Ever since 1492, when Columbus supposedly discovered America, there has been a profound influence from Spain and Portugal on the wines of the “Americas” here in the New World. Tonight we are going to explore that heritage here in the New World with this exciting tasting! Chef Kevin has produced an outstanding menu of cuisine also influenced by Spain and Portugal which is masterfully paired by Sommelier Hudson Austin, a Conquistador in his own right… Additional menu details will follow.
1st Course:. Charred Octopus with Sherry, Shaved Fennel, Arugula, Lemon; Mayu Pedro Ximenez (Elqui Valley) 2016;
2nd Course: Spanish White Bean Stew with Braised Chicken and Chorizo; La Posta Bonarda "Armando" (Mendoza) 2015;
3rd Course: Seared Hanger Steak with “Spanish Ratatouille” and Cilantro Puree; Santa Rita Reserva Merlot (Maipo) 2015;
Dessert: Chef's Creation; La Posta Malbec "Pizzella" (La Consulta, Mendoza) 2015.



Wine and Chocolate: A Dinner of Decadence
Thursday February 8  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A dinner of decadence – 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. Our dinner excursion is led by Sommelier Hudson Austin of The Wine Merchant. Additional menu details will follow.
1st Course: Coriander crusted Halibut, Green Apple and Chili Salad, White Chocolate covered Macadamia Nuts; Zaca Mesa Viognier (Santa Ynez, CA) 2014;
2nd Course: Quail Mole Negro, Fried Tortilla, Fresh Cilantro Crema; Stephen Vincent Crimson (California) 2013;
3rd Course: Black Pepper New York Strip, Roasted Mushrooms, Dark Chocolate Demi Glace; Liberty School Cabernet Sauvignon (Paso Robles) 2014;
Dessert: Chef's Creation; Graham's Port LBV 2009.



Craft Beer Series: North & South
Friday, February 9  •  7-9pm  •  $79
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. This is a sample menu & beers from 2017. Check back for the 2018 menu.
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.



Romantic Wines: White, Rose, & Red
Tuesday February 13  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Love is in the Air tonite, as we romance our way through our Valentine's special wine selection of all colors and taste, Cupid will be on hand to guide you through our Buttery Chardonnay, sexy French Rose and smooth, sensual Cabernet with a special Sparkling wine with our decadent dessert. Additional menu details will follow.
1st Course: Seared Scallops with Truffled Potato Puree, Crispy Pancetta, Parsley; Chardonnay, Santa Barbara Estate 2015, Santa Barbara, CA;
2nd Course: Eggplant “Pizza” with Spicy Marinara, Provolone and Fresh Basil; Rose de Provence, La Fleurs de Prairie 2016, Provence, France;
3rd Course: Pepper Crusted Filet Mignon, with Charred Baby Carrots and Cognac Jus; Cabernet Sauvignon, Kate Goldschmidt "Crazy in Love" 2015, Alexander Valley, CA;
Dessert: Chef's Creation; Blanc de Bleu, Sparkling Wine NV, Central Coast, CA.



Valentines Dinner Italian Style
Wednesday February 14  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Valentine’s Day is a day where all romance is welcomed, where children in grade school hand out cards of adoration and hearts are set ablaze with passion. Our celebration is a romantic Italian Dinner! We are all caught up with romance in the air. Passion, Food and Wine dominate the Italian way of life. Tonight we will sample some classics of the Italian style with the Chef Kevin’s twists and Sommelier Hudson Austin's circuitous pairings. Tonight is a must for friends, lovers and anyone in between. Additional menu details will follow.
1st Course: Mussels and Calamari cooked in White Wine with shallots, garlic, fresh oregano served with Grilled Ciabatta; Bibbiano Primo Bacio (Tuscany) 2015;
2nd Course: Sopressata and Fontina Flatbread with Charred Red Pepper Sauce and Fresh Basil; Pecchenino Dolcetto San Luigi (Piedmont) 2016;
3rd Course: Bison Bolognese with Papardelle, Black Pepper Ricotta; Molino di Sant'Antimo Perpaolo Cabernet Sauvignon 2013 & Costa Medina Valpolicella Ripasso (Veneto) 2013;
Dessert: Chef's Creation; Ricossa Brachetto (Piedmont) NV.



Passions for Reds Dinner
Thursday February 15  •  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 warm days and cool nights, due to its proximity to the Pacific Ocean,and the east/ west valleys that funnel the fog and cool breezes The setting for the classic movie "Sideways", ideal for Chardonnay and Pinot Noir. Additional menu details will follow.
1st Course: Chardonnay, Fess Parker 2016;
2nd Course: Pinot Noir, Parker Station 2015;
3rd Course: Pinot Noir, Sanford Estate 2014 & Zinfandel, Boneshaker 2014;
Dessert: Chef's Creation.



Winemaker Series: Duckhorn -SECOND DATE
Friday February 16  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

This is the SECOND DATE. We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Roasted Beet “tartare” with Grapefruit Chipotle Dressing, Goat Cheese Croquettes, Rosemary Scented Crushed Cashews; Duckhorn Sauvignon Blanc 2016;
2nd Course: Lobster Scampi with Mascarpone and Grain Mustard, Polenta Fries, Basil Pesto; Duckhorn Migration Chardonnay 2016;
3rd Course: Fennel Dusted Veal Tenderloin, Pork Belly Dark Cherry Tamarind Sauce, Oyster Mushroom Ragout; Duckhorn Merlot 2015;
4th Course: Lamb Chops with Raisin and Pistachio Crust, Scalloped Potatoes with Caramelized Onion and Gruyere, Peppercorn Demi-glace; Duckhorn Three Palms 2014 & Duckhorn Paraduxx Proprietary Red Blend 2014;
Dessert: Chef's Creation.



Southern Hemisphere: Chile, Argentina, Australia, New Zealand
Tuesday February 20  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The "New World" of Wine, while often associated with the US, is actually comprised primarily of the Southern Hemisphere wine producing nations, Chile, Argentina, South Africa, Australia and New Zealand, moving west to east Tonight, we will taste thru these important and popular wine regions. Additional menu details will follow.
1st Course: Spicy Tuna Tartar with Avocado, and Herb Potato Chips; Sauvignon Blanc, The Crossings 2016, Marlborough, New Zealand;
2nd Course: Crab Mac and Cheese with Gruyere, Provolone, and Panko Topping; Chardonnay, Hope Estate 2015, Hunter Valley, Australia;
3rd Course: Roasted Lamb Chops, with Israeli Couscous and Parsley and Lemon Pesto; Cabernet Sauvignon, De Martino "Legado" 2015, Maipo Valley, Chile & Malbec, Ruca Malen "Yauquen" 2015, Mendoza, Argentina;
Dessert: Chef's Creation.



Cabernet Lovers: Big & Bold
Wednesday February 21  •  7-9pm  •  $68
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! Tonight’s class features legendary wine educator, Sommelier, Hudson Austin of The Wine Merchant, ltd. Additional menu details will follow.
1st Course: Portabello Mushroom Croquettes, Creamy Basil Puree, Balsamic Drizzle; Chateau Magneau Rouge (Graves, Bordeaux, FR) 2012;
2nd Course: Charred Beef Carpaccio, Watercress and Shallot Salad, Meyer Lemon Dressing and Shaved Piave Cheese; Ross Andrews "The Huntsman" Cabernet Sauvignon (Columbia Valley, WA) 2015;
3rd Course: Soy Braised Beef Shortrib, Scallion Mashed Potatoes, Ginger and Sesame Reduction; B Side Cabernet Sauvignon (Napa Valley, CA) 2015 & Vineaceous Cabernet Sauvignon (Barossa Valley, AU) 2014;
Dessert: Chef's Creation; La Forge Cabernet Sauvignon (Languedoc, FR) 2015.



Winemaker Series: Duckhorn
Saturday February 24  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

A SECOND DATE has been added on 2/16/18. We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Roasted Beet “tartare” with Grapefruit Chipotle Dressing, Goat Cheese Croquettes, Rosemary Scented Crushed Cashews; Duckhorn Sauvignon Blanc 2016;
2nd Course: Lobster Scampi with Mascarpone and Grain Mustard, Polenta Fries, Basil Pesto; Duckhorn Migration Chardonnay 2016;
3rd Course: Fennel Dusted Veal Tenderloin, Pork Belly Dark Cherry Tamarind Sauce, Oyster Mushroom Ragout; Duckhorn Merlot 2015;
4th Course: Lamb Chops with Raisin and Pistachio Crust, Scalloped Potatoes with Caramelized Onion and Gruyere, Peppercorn Demi-glace; Duckhorn Three Palms 2014 & Duckhorn Paraduxx Proprietary Red Blend 2014;
Dessert: Chef's Creation.



Pacific Coast: North To South - Oregon, California and Chile
Tuesday February 27  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Ocean is the worlds' largest body of water, and also one of the coolest in temperature and has an amazing impact on the wine regions that are contiguous to it, affecting growing climates, soils, wind variations and other factors in the grape growing and winemaking process. We will be tasting wines from Oregon, California and Chile tonite Additional menu details will follow.
1st Course: Whipped Goat Cheese and Arugula Crostini with Sundried Tomato Pesto and Aged Balsamic; Pinot Gris, Firesteed 2015, Willamette, Oregon;
2nd Course: Halibut “En Papillote” with Rice Pilaf and Leek Beurre Blanc; Chardonnay, Artesa Estate 2015, Carneros, CA;
3rd Course: Herb Crusted Pork Loin with Potato and Poblano Pepper Hash and Apple Cider Jus; Pinot Noir, Montinore 2015, Willamette, Oregon & Carmenere, Carmen Aire 2014, Maule Valley, Chile;
Dessert: Chef's Creation.



Lobster Lovers: Lobster & Wintery Whites
Wednesday February 28  •  7-9pm  •  $75
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Winter has set upon us and as the weather has a chill, we still long for the hint that summer and warm weather will return. How can we get a little taste of summer and still reflect the season, by enjoying the richness of tantalizing lobster paired with rich and dynamic white wines. Tonight we will bless our palates with Chef Kevin’s take on lobster dishes and splash our palates with Sommelier Hudson Austin’s perfect pairings. Additional menu details will follow.
1st Course: Lobster and Grilled Peach Salad, with Watermelon Radish, Crème Fraiche, Micro Cilantro; Lucien Albrecht Pinot Blanc (Alsace, FR) 2015;
2nd Course: Thai Lobster Green Curry, Jasmine Rice, Pickled Shallots, Thai Basil; Valckenberg Gewurztraminer (Pfalz, GER) 2016;
3rd Course: Grilled Lobster Tail, Garlic Haricot Verts and Lobster Mornay Sauce, Fried Capers; Treana Chardonnay (Central Coast, CA) 2014;
Dessert: Chef's Creation; Marenco "Streve" Moscato d'Asti (Piedmont, IT) 2016.

MARCH

Red Zinfandel & Steak au Pouvre
Tuesday January 6  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of the wines & menu will follow shortly.



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. Additional menu details will follow.
1st Course: Lucien Albrecht Pinot Blanc (Alsace, FR) 2016;
2nd Course: Cote Mas Rose (Sud de France) 2016;
3rd Course: 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.



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. Additional menu details will follow.
1st Course: McGuigan “The Plan” Chardonnay;
2nd Course: McGuigan “The Plan” Shiraz;
3rd Course: 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! Additional menu details will follow.
1st Course: Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Gruet Brut (New Mexico) NV;
3rd Course: 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  •  $115
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 "The Oracle" (Napa Valley, CA) 2013;
Desser Part 2: Eclate Chocolate & Coffee.



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! Additional menu details will follow.
1st Course: Clifford Bay Sauvignon Blanc 2016;
2nd Course: Giesen Pinot Gris 2016;
3rd Course: Peter Yealands Pinot Noir (Marlborough) 2016;
Dessert: Chef's Creation; Giesen Riesling 2015.