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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.


California Wine Series: Monterey and the South Central Coast
Wednesday September 5  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly. Additional wineu details will follow.
1st Course: Lemongrass Ginger and Carrot Soup, Marcona Almonds, Parsley Pesto;
2nd Course: Blackened Shrimp and Grits, Blistered Cherry Tomatoes, Cilantro Crema;
3rd Course: Harissa Rubbed Flat Iron Steak, Israeli Couscous with Avocado, Spiced Carrots;
Dessert: Chef's Creation.

Truffle & Mushroom Dinner
Thursday September 6  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Mushrooms are the world's most loved little fungi, from button to bella, and everything in between. Tonight we will focus on the earthy wonderment of mushrooms flavours paired perfectly with classic wines for mushroom enjoyment.
1st Course: King Oyster Mushroom Yakitori, Grilled over Charcoal, served with White Truffle Romesco Sauce, Toasted Sesame; Ventana Chardonnay (Arroyo Seco, CA) 2015;
2nd Course: Shiitake Mushroom Tagliatelle, Toasted Chestnuts, Parmigiano Cream Sauce, Parsley, Lemon Zest; Trifula Piemonte Rosso Barbera/Nebbiolo (Piedmont, IT) 2016;
3rd Course: Mixed Mushroom and Lentil Slider, Bibb Lettuce, Sundried Tomato Pesto, on Grilled Potato Roll with Fries and Truffled Malt Vinegar Aioli; Domaine Billard Hautes-Cotes De Beaune Rouge (Burgundy, FR) 2016 22.60 & Farm to Table Shiraz (Victoria, AU) 2016;
Dessert: Chef's Creation.

Patriot Day, Wines of the USA
Tuesday September 11  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Includes California, Washington, Virginia and Pennsylvania wines. Description of class with follow shortly. Additional wine details will follow.
1st Course: New England Clam Chowder, Little Neck Clams, Fingerling Potatoes, Celery, Scallions; Pinot Grigio, Chadds Ford 2017, Brandywine, PA ;
2nd Course: Southern Fried Chicken, Jalapeno Coleslaw, Peppercorn Honey Drizzle; Viognier, Horton Cellars 2016, Charlottesville, VA;
3rd Course: Beef Brisket Pot Roast, Roasted Vegetables, Horseradish Mashed Potatoes, Pan Gravy; Syrah Blend, Skyfall 2015, Columbia, WA & Cabernet Sauvignon, Kunde Estate 2014, Sonoma, CA;
Dessert: Chef's Creation.

Italian Wine Series: Super Tuscans!
Wednesday September 12  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

In the American perception of Italian wine, there was once confusion and dislike, brought on by bad wine made without regard for quality and then came the starburst of light that were a group of producers in Tuscany that wanted to create something beautiful beyond the rules that were in place. These bold producers wanted to make wines that didn’t fit into any current mold, they were groundbreaking and are still some of the most sought after wines produced today. Our class tonight will explore some of these special wines.
1st Course: Tuscan White Bean Soup, Baby Kale, Prosciutto, Pecorino Cheese, served with Rosemary Crostini; Teruzzi & Puthod Terre di Tufi (San Gimignano) 2016;
2nd Course: Mushroom and Smoked Mussel Risotto, Arborio Rice, Fennel, Balsamic; Rocca Delle Macie Rubizzo (Estates in Chianti Classico) 2016;
3rd Course: Braised Oxtail, Grilled Broccolini and Peppers, Shaved Parmigianno; Rocca di Frassinello "Le Sughere" (Marema) 2015 & San Felice "Vigorello" (Siena) 2013;
Dessert: Chef's Creation.

Best of Craft Beer Series 2018
Friday September 14  •  7-9pm  •  $75
Stephen McKinney, Cellar Master

This past year we have had many memorial dinners featuring beer pairings from distinctive breweriess that stood out from all the others.  Tonight we present those favorite pairings for you to try in our “Best of Craft Beer Series Dinner”. The stories of these wines will be narrated by Sommelier and Chef Kevin Foley will prepare a fabulous dinner for a night of sheer delight.
1st Course: Tuna Tartare with Shiso and Wonton; Bells Oberon Ale, Wheat Ale, 5.8%;
2nd Course: Crab Cake with Lemon-Caper Butter; Founders Centennial, IPA, 7.2%;
3rd Course: Duck Breast with Chinese Five Spice Powder; Deschutes Black Butte Porter, Porter, 5.2%;
4th Course: Lamb Rack with Spiced Pumpkin Jus; Dogfish Sixty-One, Fruit Beer, 6.5%;
Dessert: Dark Chocolate Cake with Blueberries; Ballast Point Victory at Sea, Imperial Porter, 10%.

Clash of the Titans: Burgundy vs Oregon
Tuesday September 18  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly. Additional wine details will follow.
1st Course: Bacon and Frisee Salad, Housemade Herbed Ricotta, Roasted Shallot Vinaigrette; Macon Villages, Le Cave de Lugny 2016, Maconnais, Burgundy, FR;
2nd Course: Chicken Tikka Masala, Fresh ground Coriander and Cumin, Jasmine Rice, Micro Cilantro; Pinot Gris, Montinore 2016, Willamette, OR;
3rd Course: Pan Seared Sirloin Steak, Russet Potato Frites, Red Wine Jus, Fresh Parsley; Cote de Beaune, Domaine Roux 2015, Cote de Beaune, Burgundy, FR & Pinot Noir, Ken Wright "Estate" 2015, Willlamette, OR;
Dessert: Chef's Creation.

Italian Wine Series: The Passion of Piedmont!
Wednesday September 19  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Piedmont has a rich and historic culture and a particular passion for wine and the culinary arts that is decidedly different from much of the rest of Italy. Bordering France, it was a region that was heavily influenced by French viticultural techniques as well as having a Noble Class with large vineyard holdings. In 1848, Piedmont was engulfed in a war with Austria, which was nearly all about tariffs on the wine trade and that war led the unification of Italy as a whole. This class will teach and tantalize our guests with great wines and tremendous culinary execution.
1st Course: Fusilli with Anchovy and Arugula Pesto, Herb and Breadcrumb Topping, Cracked Black Pepper; Araldica Gavi (Alessandria) 2017;
2nd Course: Grilled Wild Boar Sausage, Sauteed Spinach, Confit Garlic Puree; Ricossa Dolcetto (Alba) 2014;
3rd Course: Pan Seared Hangar Steak, Lemon-Rosemary Roasted Potatoes, Natural Jus, Micro Basil Salad; Aldo Conterno Langhe Rosso (Lange) 2014;
Dessert: Chef's Creation; Marenco "Streve" Moscato d'Asti (Asti) 2017.

Best of Winemaker Series 2018
Friday September 21  •  7-9pm  •  $95
Stephen McKinney, Cellar Master

This past year we have had many memorial dinners featuring wine pairings from distinctive Wineries that stood out from all the others.  Tonight we present those favorite pairings for you to try in our “Best of Winemaker Series Dinner”.  The stories of these wines will be narrated by Sommelier and Chef Kevin Foley will prepare a fabulous dinner for a night of sheer delight.
1st Course: Seared Sea Scallops, Grilled Cantaloupe & Green Chili Salsa, Prosciutto Chips, Celery Leaves Decoy Sauvignon Blanc 2016
2nd Course: Spicy Thai Mussels with Coconut Red Curry Miner Family Viognier (California) 2016
3rd Course: Cod with Red Onion-Olive Salad Paul Hobbs Chardonnay (Russian River, CA) 2016
4th Course: Grilled Hanger Steak, Charred Turnips, Pickled Radish, Spicy Chimichurri Frog’s Leap Cabernet Sauvignon Napa Valley 2015
Dessert: Chef’s Seasonal Creation.

Lobster Lovers
Tuesday September 25  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly. Additional wine details will follow.
1st Course: Grilled Lobster and Spinach Flatbread, Charred Cherry Tomatoes, Fontina Cheese, Balsamic Reduction; Pinot Grigio, Barone Fini 2017, Alto Adige, Italy;
2nd Course: Thai Lobster Salad, Sweet Corn, Avocado, Lemon Zest, Black Pepper Potato Chips; Sauvignon Blanc (Bordeaux Blanc), Chateau la Gravieres 2017, Bordeaux, France;
3rd Course: Creamy Lobster Risotto, Fennel and Onion, Butter Poached Lobster Tail, Parmesan; Chardonnay, Fess Parker 2016, Santa Barbara, CA & White Blend "Las Gravitas", Bonny Doon 2016, Central Coast, CA;
Dessert: Chef's Creation.

Crab and Classic Wines
Wednesday September 26  •  7-9pm  •  $74
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prized for it’s subtle sweetness and known throughout the world as a delicacy, crabmeat is often used as a main component for an array of fabulous dishes or sometimes as a highlight of a garnish to a dish adding just the right bit of nuance. This class is all about setting the stage with wines of the most classic nature for sublime pairings that are unmatched anywhere else.
1st Course: Colossal Crab with Champagne Mustard Emulsion, Fines Herbs; Montefresco Prosecco (Veneto, IT) NV;
2nd Course: Crab and Cucumber Sushi Roll, Toasted Sesame, Soy Sauce, Wasabi; Hakutsuru Draft Sake (Hyogo Prefecture, Japan) NV;
3rd Course: Gallete du Crabe ala Le Bec Fin, Crab and Scallop Mousse Galette, Haricot Verts, Dijon Cream Sauce; Austerity Chardonnay (Arroyo Seco, CA) 2016;
4th Course: Beef Tenderloin Medallions, Crab enriched Bearnaise Sauce, Sauteed Spinach; Line 39 "Excursion" Red Blend (California) 2016;
Dessert: Chef's Creation.


Wines of Sicily & Sardinia, "Vino di Isola"
Tuesday October 2  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.
1st Course: Pesto alla Trapanese, Gemelli Pasta, Crushed Tomatoes, Almonds, Garlic and Mint;
2nd Course: Sardinian Octopus Salad, Fingerling Potatoes, Celery, Garlic and Lemon Vinaigrette;
3rd Course: Rosemary and Lemon Rubbed Lamb Chop, Eggplant Caponata, Charred Broccolini, Pan Jus;
Dessert: Chef's Creation.

Spectacular Spain!
Wednesday October 3  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Spain is home to some of the best wines in the world. From light and fruity to serious and complex, the bounty of Spain is hard to beat. Tonight we will scratch the surface of this amazing wine country. Chef Kevin’s spectacular culinary efforts paired by Sommelier Hudson Austin will tantalize the palate.
1st Course: Fried Shrimp and Chorizo Paella Ball, Panko Crust, Saffron Aioli, Tomato Concasse; Camps de Estells Cava Brut Nature (Penedes);
2nd Course: White Wine Poached Scallops, Confit Fennel, Charred Baby Carrot, Cilantro Puree; Condes de Albarei Albarino (Rias Baixas) 2017;
3rd Course: Paprika Rubbed Lamb Chop, Pomme Puree, Roasted Red Pepper Sauce, Manchego Cheese; La Sorda Rioja (Rioja) 2015;
Dessert: Chef's Creation; Cesar Florido Moscatel Especial (Jerez) NV.

Winemaker Series: Caymus
Saturday, October 6  •  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: Sugar Pumpkin Soup, Toasted Pepitas, Caraway Cream; Mer Soliel Chardonnay;
2nd Course: Lobster Tostada, Charred Jalapeno, Red Cabbage Slaw, Lime Crema; Caymus Conundrum;
3rd Course: Balsamic Glazed Chicken, Madeira Mushroom Ragout; Belle Glos Pinot Noir;
4th Course: Filet Au Poivre, Roasted Carrots and Parsnips, Brandy Cream Demi, Chervil; Caymus Cabernet Napa & Caymus Special Select;
Dessert Course: Chef's Seasonal Creation.

Autumn Wines Enjoyed by the Fireplace
Tuesday, October 9  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It is about this time each year, that we can feel a bit of a nip in the air, and the fireplace becomes the place to cozy up, we have chosen the perfect wines for just these occasions. Additional wine & menu details will follow.
1st Course: Golden Beet Salad, Red Leaf Lettuce, Walnuts, Feta, Pomegranate, Apple Cider Vinaigrette;
2nd Course: Creamy Parsnip and Celery Soup, Tarragon Oil, Crispy Potato Strings;
3rd Course: Beer Braised Short Rib, Butternut Squash Mash, Sauteed Kale with Pancetta;
Dessert: Chef's Creation.

Old World vs New World: California vs Italy
Wednesday October 10  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Whether it’s a clash of titans, a duel of deliciousness, or a battle royale, this comparison of classic wine regions and wines is a staple of the Inn Keeper’s Class schedule. Tonight’s class will set these two stars of the wine world in a side by side comparison with Chef Foley’s exquisite pairings.
1st Course: Watercress Salad, Crispy Prosciutto Chips, Black Mission Figs, Ricotta Salata Champagne Vinaigrette; Montefresco Prosecco (Veneto, IT) NV;
2nd Course: Olive Oil Poached Salmon, Sauteed Broccolini, Roasted Fresno Chili Sauce; Harken Chardonnay (California) 2016 & Acinum Soave (Veneto, IT) 2016;
3rd Course: Braised Beef Shortrib Ragu over Rigatoni Pasta, with Pecorino Romano and Fried Basil; Austerity Cabernet Sauvignon (Paso Robles, CA) 2016 & Bibbiano Argante 2010 (Tuscany, IT);
Dessert: Chef's Creation; EOS "Tears of Dew" Moscato 375ml (Paso Robles, CA) 2017.

27th Annual Dilworthtown Wine Festival 2018
Sunday, October 14  •  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.

Expedition to Bordeaux
Tuesday, October 16  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Bordeaux is arguably the most important wine destination in the world, both for its lovely white wines and ethereal reds, not to mention the sweet wines. Come join us on our fun expedition.
1st Course: White Wine Mussels with Shallots and Confit Potatoes, Tarragon, Espelette Pepper;
2nd Course: Crispy Duck Confit, Roasted Carrots, Micro Celery, Tart Cherry Sauce;
3rd Course: Pan Seared Sirloin Steak, Dauphinoise Potatoes, Sauteed Haricot Verts, Veal Demi Glace;
Dessert: Chef's Creation.

Steakhouse and Cabernet Dinner
Wednesday October 17  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Steak Houses are the number one most visited restaurant type in the USA and there are so many great options from Outback to Butcher and Singer, our class tonight will sample some of the classic dishes from this great dining option. Paired with our great Steak House cuisine will be classic cabernet sauvignon from around the world.
1st Course: Black Sesame Crusted Tuna, Sliced Avocado, Carrot and Snowpeas, Sweet Soy, Lemongrass Aioli; La Forge Estate Cabernet Sauvignon (Languedoc, FR) 2016;
2nd Course: Steakhouse Salad, Thin Sliced Filet Mignon, Romaine Lettuce, Crumbled Bacon, Cherry Tomatoes, Gorgonzola Dressing; Sean Minor Cabernet Sauvignon (Paso Robles) 2016;
3rd Course: Pan Seared New York Strip, Creamed Baby Kale, Salt Crust Red Bliss Potatoes, Horseradish Demi Glace; Portillo Cabernet Sauvignon (Uco Valley, Mendoza) 2017 & Robert Oatley Cabernet Sauvignon (Margaret River) 2016;
Dessert: Chef's Creation.

A Tuscany Harvest Dinner
Tuesday, October 23  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The harvest begins in early fall and the countryside is ablaze with color.
1st Course: Fresh Pici Pasta with Anchovies, Pine nuts, Lemon, Parsley, Breadcrumb Topping;
2nd Course: Grilled Scallops, Braised Kale, Lemon-Garlic Emulsion, Torn Basil;
3rd Course: Ragu di Cinghiale, Wild Boar Stew with Juniper, Rosemary and Tomato served with Soft Polenta and Fresh Herbs;
Dessert: Chef's Creation.

Lobster and Fall Classic Wines
Wednesday October 24  •  7-9pm  •  $74
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With this change in weather upon us, tonight we will feast on lobster paired classically with some of the greatest hits of rich white wine. Our pairings will match up sauvignon blanc to pinot grigio, we will swirl, sip and savor our way through the night led by wine educator, Hudson Austin with Chef Kevin Foley’s fabulous cuisine.
1st Course: Thai Lobster Salad, Mashed Avocado, Radish, Sprouts, Gingered Potato Chips; Acinum Prosecco, Veneto, Italy;
2nd Course: Blackened Lobster Taco, Grilled Pineapple Salsa, Chipotle Crema, Cotija Cheese, Micro Cilantro; Cannonball Sauvignon Blanc (Sonoma, CA) 2016;
3rd Course: Crab Stuffed Lobster Tail, Yellow Corn Puree, Charred Carrots, Parsley Pistou; Chalk Hill Chardonnay (Sonoma Coast) 2017 & Domaine Paul Mas Marsanne (Languedoc, FR) 2016;
Dessert: Chef's Creation.

Ghosts of Dilworthtown: Part 5
Thursday, October 25  •  7-9pm  •  $79
Free Spirit Paranormal Investigators

Enjoy dinner and a presentation from the paranormal investigators. Several investigators found the Inn was active and had some psychic impressions at the Inn and Blue Pear Bistro. We felt a different energy in the basement area; the wine cellar can make you feel uneasy. One felt his arm begin grabbed; another felt like they were being watched. We did have the incident on the 2nd floor of the Inn in which the chairs moved. Another had encountered a peach smell. Upon entering the Blue Pear one sensed what some believe to be residual energy from a time of war when the home was used for soldier care. Another sensed a male’s presence in the “dressing room” down the hall of the kitchen area. The name Harold or Harry came to mind. Join us for dinner to learn more about the investigators findings. Additional wine & menu details will follow.
1st Course: Blood Orange and Fennel Salad, Baby Arugula, Crumbled Feta, Marcona Almonds; 19 Crimes Chardonnay, Australia;
2nd Course: Blackened Shrimp and Grits, Charred Scallions, Fiery Smoked Paprika Compund Butter; Werewolf Merlot, Romania;
3rd Course: Grilled Lamb Chop, Rosemary Horseradish Mashed Potatoes, Beet’s Blood Sauce; Vampire Cabernet, California;
Dessert: Chef's Creation; Zombie Zin, California.

Wines of the Silverado Trail: Napa Valley Series
Tuesday October 30  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The trail began in 1852 and wine production in 1870s. We will visit Staggs Leap and Clos Pegase wineries.
1st Course: Seared Scallops, Charred Root Vegetables, Caper Beurre Blanc;
2nd Course: Grilled Cornish Game Hen, Braised Collard Greens with Pancetta and Onion, Chicken Demi Glace;
3rd Course: Mojo Marinated Flank Steak, Garlic Whipped Potatoes, Roasted Poblano Peppers, Chimichurri;
Dessert: Chef's Creation.

Holiday Parties

Reserve your holiday party now for best selection of dates!

The Inn & Inn Keeper’s Kitchen is the perfect venue for your next celebration. Our demonstration kitchen allows your guests to see our Chef in action! Add style and flair to your holiday celebration. We are available for luncheons, cocktail parties, and dinners. Call now for the best selction of times & dates. Call our office (610-399-1390) to schedule your celebration!


California Duel: Napa vs Sonoma
Thursday November 1  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This is California Royalty right here! When one thinks of California wine, either Napa or Sonoma are the first and second to come to mind, home to more famous wineries combined than the rest of the USA has in the balance of the states. Historically so much great wine and the newest wines are building on the blocks of powerhouse producers of yesterday. Our class tonight sees them side by side showcasing refined elegance with Chef Foley’s masterful touch.
1st Course: B Side Chardonnay (North Coast, CA) 2015;
2nd Course: Sean Minor Pinot Noir (Sonoma Coast) 2016;
3rd Course: Sebastiani Cabernet Sauvignon (Sonoma Valley) 2015 & Foley Johnson Cabernet Sauvignon (Napa Valley) 2015;
Dessert: Chef's Creation.

Wines of Mendoza Argentina
Tuesday November 6  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Mendoza Province is one of Argentina's most important wine regions, accounting for nearly two-thirds of the country's entire wine production. Come try wines form the high altitudes of the Andes. Additional wine & menu details will follow.

The Bounty of Burgundy - Red and White Burgundy of the Golden Hills
Wednesday November 7  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Burgundy is home to some of the best and most expensive wines in the world, it’s here that chardonnay, pinot gris, pinot blanc, and pinot noir have their start. Beautiful and historic, these wines sing with an unparalleled harmony nearly unobtainable anywhere else. Classic wines call for classic pairings, Chaf Foley has put forth some masterpieces for tonight’s class.
1st Course: Marcel Giraudon Bourgogne Aligote 2017;
2nd Course: Clos des Rocs Macon Loche 2016;
3rd Course: Marcel Giraudon Bourgogne Pinot Noir 2017 & Domaine Billard St Romain Rouge 2015;
Dessert: Chef's Creation.

Seafood with White & Red Burgundy
Tuesday November 13  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Seafood loves Burgundy! Taste what makes this such a great pairing. Additional wine & menu details will follow.

French Country Dinner - Bistro Cuisine and Classic French Wines
Wednesday November 14  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paris is known as the city of lights and considered to be among the richest in heritage and lifestyle. Tonight’s class is a tour of taste, exploring the classic bistro scene with a menu plucked right from the Champs-Elysées. Come and feast with wines selected from a region of true bounty. Chef Kevin’s delicious cuisine and Sommelier Hudson Austin’s pairings will be a true delight.
1st Course: Cote Mas Rose (Sud de France) 2017;
2nd Course: Mas de Bouzons "Les Galets" Cotes du Rhone (Rhone, FR) 2013;
3rd Course: Chateau Tour Chapoux (Bordeaux, FR) 2015;
Dessert: Chef's Creation; La Fleur d'Or Sauternes (Bordeaux, FR) 2014.

Chardonnay & Cabernet Sauvignon Surf 'N Turf
Tuesday, November 20  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Join our holiday week traditions - this is a perfect dinner if you are having turkey on Thanksgiving. Interestingly, Chardonnay and cabernet are not normally included at the Thanksgiving table, as other varietals seem to pair as well, so we have featured them for a unique combination.

Lobster & Chardonnay
Tuesday November 27  •  7-9pm  •  $69
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage. Additional wine & menu details will follow.

Holiday Season Wines
Wednesday November 28  •  7-9pm  •  $69
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Winter Holidays are now upon us and celebrating with friends, family and food are going to be part of the routine, maybe even daily. What I hear from so many people are questions about what pairs well with various dishes and what is a great easy drinking party wine. Tonight’s class will pair up some seasonal holiday favorites with some wines that are easily obtainable at your local wine store!
1st Course: Alta Luna Pinot Grigio (Trentino, IT) 2015;
2nd Course: Acrobat Pinot Noir (Oregon) 2016;
3rd Course: Sebastiani Cabernet Sauvignon (Sonoma Valley) 2015 & Paul Hobbs Felino Malbec (Mendoza, ARG) 2016;
Dessert: Chef's Creation.