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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

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.
1st Course: “Al Pastor” Springroll with Braised Pork, Pineapple, Chipotle Crema; Saint Benjamin Wit or Witout, Witbier, 5.1% (Pennsylvania); M.I.A. Miami Weiss, Hefeweizen, 6% (Florida);
2nd Course: Grilled Salmon and Watercress Salad, Fried Chickpeas, Piquillo Pepper Vinaigrette; Troegs HopBack Amber Ale, Amber Ale, 6% (Pennsylvania); Duck Rabbit Brown Ale, Brown Ale, 5.6% (North Carolina);
3rd Course: Spicy Shrimp Pad Thai, Rice Noodles, Fried Peanuts, Tamarind Sauce; Vault 5-Cs IPA, IPA, 6.4% (Pennsylvania); Cigar City Jai Alai IPA, IPA, 7.5 (Florida);
4th Course: Wild Boar “Bangers and Mash”, Horseradish Whipped potato, Whole Grain Mustard Sauce; Allagash Saison, Saison, 6.1% (Maine); Stillwater Cellar Door, Saison, 6.6% (Maryland);
Dessert: Tiramisu with Strawberry Gastrique; Brooklyn Black Chocolate Stout, Imperial Stout, 10% (New York); Terrapin Wake N Bake Stout Oatmeal Imperial, Imperial Stout, 9.4% (Georgia).



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: Seared Skate with Butternut Squash, Pistachio and Thyme Brown Butter; Chardonnay, Fess Parker 2016;
2nd Course: Pork and Pea Meatballs with Watercress & Balsamic Reduction; Pinot Noir, Parker Station 2015;
3rd Course: Grilled Lamb with Salsify & Parsnip Mash, Haricot Verts & Brandy Sauce; 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 a TENTATIVE SECOND DATE. We welcome back the 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 TENTATIVE 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

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.



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 Additional menu details will follow.
1st Course: Salad Lyonnaise with poached egg, frisee, warm bacon vinaigrette; Gavi di Gavi, Villa Rosa 2016;
2nd Course: Arctic Char "en papillote", tarragon risotto, sweet pea sauce; Dolcetto di Alba, Bongiovanni 2014;
3rd Course: Steak Diane, goat cheese mashed potato, fresh chervil; 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 ! Additional menu details will follow.
1st Course: Bordeaux Blanc, Chateau la Gravieres 2016, Bordeaux, FR;
2nd Course: Rioja Blanco, Bodegas Vivanco 2015, Rioja, Spain;
3rd Course: 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. Additional menu details will follow.
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! Additional menu details will follow.
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! Additional menu details will follow.
1st Course: Macon Villages, Le Cave de Lugny 2016, Burgundy, France;
2nd Course: Chardonnay, De Wetshof "Limestone" 2015, Robertson, S. Africa;
3rd Course: 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! Additional menu details will follow.
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.



Wines of OREGON: Willamette Valley
Thursday March 29  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The world famous Willamette Valley has quickly become one of the most prestigious wine destinations in the U S, its unique climate and soils producing very intriguing white and red wines in the valley, which stretches from Portland in the north to just south of Eugene. Tonite we will be offering Pinot Gris, Riesling and Pinot Noir from different subregions in the area Additional menu details will follow.
1st Course: Pinot Gris, Firesteed 2016
2nd Course: Riesling " Almost Dry" . Montinore 2016
3rd Course: Pinot Noir, Left Coast Cellars "Cali's" 2015 & Pinot Noir, Ken Wright "Willamette" 2014;
Dessert: Chef's Creation.