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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.

APRIL

American Style - California Regions
Tuesday April 3  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is a taste California's Wine Regions. California is what most people think of when they think of American wine. We will taste some of the vibrant and delicious wines from some of California's wine regions both well traveled and off the beaten track. Additional menu details will follow.
1st Course: Creamy Oyster Mushroom Soup, Diced Pancetta, Basil Cream; Chalone "Gavilan Estate" Chardonnay, Chalone AVA;
2nd Course: Fennel and Garlic Roasted Pork Loin, Celery Root Puree, Hot Pepper Jam; Redwood Empire Pinot Noir, North Coast;
3rd Course: Braised Oxtail with Fresh Thyme, Scotch Bonnet, Wild Rice, Allspice Jus; Robert Hall Estate Cabernet Sauvignon, Paso Robles & Angry Bunch Zinfandel, Lodi;
Dessert: Chef's Creation.



Old World vs New World: Italy & Napa
Wednesday April 4  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Old vs New has been a long standing battle in everything from clothing lines to social class. Tonight we take this epic battle to the world of wine. Each course will be paired with wines from either Italy or from Napa and you get to decide what is what! Additional menu details will follow.
1st Course: Smoked Salmon on Grilled Brioche, Whipped Goat Cheese, Everything Seasoning, Dill; Pinot Grigio – tasted blind;
2nd Course: Creamy Parsnip Soup, Fried Brussel Sprouts, Toasted Pine nuts, Thyme Oil; Chardonnay – tasted blind;
3rd Course: Beef Shortrib Chili, Toasted Ancho and Guajillo Peppers, Black beans, Charred Corn Salsa, Micro Cilantro; Cabernet Duel! – tasted blind;
Dessert: Chef's Creation; Dessert Wine – tasted blind.



Spring into Spain
Wednesday April 11  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Spain is home to some of the most exciting wines of our time. There are so many grapes with which we have little familiarity but offer such amazing drinking experiences. This class will open your eyes to some of these vibrant and exciting wines. Additional menu details will follow.
1st Course: Shrimp Croquettes with Bechamel & Micro Cilantro; Casamaro Verdejo/Viura (Rueda) 2016;
2nd Course: Lamb & Potato Empanadas with Smoked Paprika Aioli and Fried Capers; Faustino VII Rioja Blanco (Rioja) 2016;
3rd Course: Spanish Paella with Chorizo, Chicken & Mussels; La Zorra "Teso" Rufete (Salamanca) 2014 & Can Feixes Rouge (Penedes) 2015;
Dessert: Chef's Creation; Florido Moscatel Dorado NV;



Wines of Oregon: Willamette Valley
Thursday April 12  •  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
1st Course: Grilled flatbread with prosciutto, fontina, asparagus; Pinot Gris, Firesteed 2016
2nd Course: Thai green curry with shredded duck confit, baby bok choy, fresh lime & basil; Riesling " Almost Dry" . Montinore 2016
3rd Course: Lamb bourguignon with shittake mushrooms, egg noodles, parsley creme fraiche; Pinot Noir, Left Coast Cellars "Cali's" 2015 & Pinot Noir, Ken Wright "Willamette" 2014;
Dessert: Chef's Creation.



Winemaker Frog's Leap Winery
Saturday April 14  •  7-9pm  •  $105
Winery Representative

Description of class with follow shortly. Additional menu details will follow.
1st Course: Oyster Fritter with Frisse Salad, Mango-Chili Remoulade; Sauvignon Blanc Napa Valley 2016;
2nd Course: Seared Arctic Char, Potato Rosti, Scallion Cream Sauce; Chardonnay Napa Valley 2016;
3rd Course: Five Spice Roasted Cornish Game Hen, Grilled Miso Glazed Bok Choy; Merlot 2015;
4th Course: Grilled Hanger Steak, Charred Turnips, Pickled Radish, Spicy Chimichurri; Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.



Wines of Santa Barbara and the S. Central Coast
Tuesday April 17  •  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 medium warm days, and cool nights, due to its proximity to the Pacific Ocean, and the east / west valleys that funnel fog and cool breezes. this is the setting for the classic movie "Sideways", is ideal for Chardonnay and Pinot Noir. Additional menu details will follow.
1st Course: Bay Scallop Chowder, Fingerling Potatoes, Bacon Jam, Scallion; Chardonay, Fess Parker SBC 2016;
2nd Course: Seared Duck Breast, Portabella Mushroom puree, Pomegranate Gastrique; Pinot Noir, Parker Station 2015;
3rd Course: Braised Beef Brisket, Sweet Potato and Jalapeno Hash, Blueberry Barbeque Sauce; Pinot Noir, Sanford Estate 2014 & Zinfandel, Boneshaker 2014;
Dessert: Chef's Creation.



Lobster Lovers!
Wednesday April 18  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Look around outside and we can draw but one conclusion… Spring is springing, and what would be better than a great class on Spring wines and Lobster at the Inn Keeper’s Kitchen…nothing! You have to be here to experience all the new fresh flavors we will enjoy tonight paired with decadent lobster expertly prepared by Chef Kevin Foley and masterfully paired by Sommelier Hudson Austin. Additional menu details will follow.
1st Course: Lobster stuffed Portabello Mushroom, Crispy Prosciutto, Torn Basil; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: Pan Seared Lobster Cake, Tomatillo Salsa, Mango Puree; Lucien Albrecht Riesling (Alsace, FR) 2015;
3rd Course: Lobster with Mafaldine Pasta, Rosemary Cream Sauce, Parmesan Crisps; Robert Hall Chardonnay (Paso Robles, CA) 2016 & Waterbrook Melange Blanc (Columbia Valley, WA) 2016;
Dessert: Chef's Creation.



Craft Beer Series: Bell's & Two Roads
Friday April 20  •  7-9pm  •  $77
Steve McKinney, Cellar Master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Lobster & Grilled Pear Salad, Thai Red Curry, Creme Fraiche, Micro Basil; Sauvignon Blanc Napa Valley 2016;
2nd Course: Pan Seared Grouper, Spicy Broccolini & Caramelized Onions, Salsa Verde; Chardonnay Napa Valley 2016;
3rd Course: Pickle Fried Chicken, Brussels Sprouts & Carrot Slaw, Honey Drizzle; Merlot 2015;
4th Course: Veal Osso Buco, Parmesan Soft Polenta, Marcona Almond Gremolata; Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.



French Wine Series: Wines of Bordeaux
Tuesday April 24  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Ah Bordeaux ! The name implies Class, dignity, elegance, and lots more. Still one of the most important and influential wine regions on the planet, the birthplace of the Cabernet family, Merlot and Sauvignon Blanc, and other grape varieties. Tonite we will be travelling about this wonderful landscape framed by its three rivers. Additional menu details will follow.
1st Course: Striped Bass in Beurre Noisette with Capers and Wilted Spinach; Bordeaux Blanc, Chateau Bonnet 2016;
2nd Course: Grilled Quail with Braised Leek, Roasted Salsify, Dijon Cream Sauce; Cotes de Bourg, Chateau du Tertre de Viaud 2012;
3rd Course: Seared Veal Tenderloin with Herb de Provence, White Bean Cassoulet, Fried Shallots; St. Emilion, Chateau Simard 2010 & Graves, Chateau Cruzeau 2012;
Dessert: Chef's Creation.



Under Tuscan Sun
Wednesday April 25  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany is a magical place in Central Italy, with its great cities (Florence, Siena, Lucca), wonderful countryside, and its rolling hills, spectacular views. Its sublime cuisine and classic wine destinations, It's truly got it all! Let us transport you this evening to the scents and taste of this awesome place. Additional menu details will follow.
1st Course: Spaghetti “alle Vongole” with Little Neck Clams, Fennel, Fresh Oregano; Vernaccia di San Gimignano Toscolo 2016;
2nd Course: Flatbread “Margherita”, Mozzarella, Sun-dried tomato, Basil Pesto; Chianti Classico, Lamole di Lamole 2014;
3rd Course: Roasted Leg of Lamb, Fingerling Potatoes, Rapini, Blood Orange Jus; Rosso di Montalcino, Coldisole 2013 & Vino Nobile de Montepulciano "Riserva", Carpineto 2012
Dessert: Chef's Creation.



Craft Beer & Wine Series: Chapoutier & Otter Creek
Friday April 27  •  7-9pm  •  $77
Steve McKinney, Cellar Master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Pan Seared Daikon Radish, Chilled Buckwheat Noodles, Spicy Soy Vinaigrette; Otter Creek Backseat Berner IPA, IPA, 7%; M. Chapoutier Cotes-du-Rhone Belleruche Blanc 2016;
2nd Course: Arugula and Watercress Salad, Almond crusted Goat Cheese, Pickled Strawberries; Otter Creek Ella Hoppy Lager, Inda Style lager, 5.2%; M. Chapoutier Cotes-du-Rhone Belleruche Rose 2016;
3rd Course: Tempura Fried Cauliflower, Asian Slaw, Thai Sweet Chili Dipping Sauce; Otter Creek Free Flow, IPA, IPA, 6%; M. Chapoutier La Cibiose 2014;
4th Course: Mushroom Ragu with Shiitake, Oyster, & Cremini Mushrooms, Fresh Fettucini, Fried Hazelnuts, Micro Chervil; Otter Creek Daily Dose, IPA, IPA, 5.5%; M. Chapoutier Crozes-Hermitage Petite Ruche Blanc 2015;
Dessert: Chef's Creation; Otter Creek Couch Surfer, Sweet Stout, 5.4%; M. Chapoutier Bila Rose 2016.

MAY

California Wine Series: Wines of Napa Valley
Tuesday May 1  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Napa Valley, arguably the most important wine region in the US, and one of the most influential in the world of wine, exquisite , balanced Chardonnays, and with rich, complex Cabernets, and lots more This beautiful place with its valleys and hillsides is like no other! Additional menu details will follow.
1st Course: Scallop Crudo, Shaved Fennel, Meyer Lemon Vinaigrette, Bird’s Eye Chili, Basil Oil; Sauvignon Blanc, Girard 2016;
2nd Course: Caramelized Leek Risotto, Fried Parsnip, Salmon Roe, Dill Crème Fraiche; Chardonnay, Flora Springs 2015;
3rd Course: Herb Roasted Leg of Lamb, Smashed New Potatoes, Black Mission Figs; Merlot, Swanson Cellars 2014 & Cabernet Sauvignon, Joseph Carr 2015;
Dessert: Chef's Creation.



Destination Barcelona: Wines of Northeastern Spain
Wednesday May 2  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tonite we travel to the Northeastern Mediterranean coast of Spain, in and around Barcelona, a wonderful, richly cultured city. The wines and food of this area are many and varied. and we will be sampling its delicious fare. Additional menu details will follow.
1st Course: Grilled Sourdough, Whipped Goat Cheese, Jamon Serrano, Blackberry Drizzle; Cava, Anna de Codorniu NV, Penedes, Spain;
2nd Course: Smoked Paprika Shrimp, Spring Peas, Lobster Veloute; Xarello / Chardonnay, Albet y Noya 2016, Penedes, Spain;
3rd Course: Chili Rubbed Filet Mignon, Burnt Carrot Puree, Parsley Pesto; Tempranillo, Castello di Raimat 2015, Costers del Segre, Spain & Priorat, La Scala Dei 2014, Priorat, Spain;
Dessert: Chef's Creation.



Super Tuscans
Tuesday May 8  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany is known for its classics, such as Chianti, Brunello, Vino Nobile and other great wines. The Super Tuscan movement was borne out of the desire to think outside of the box of Tuscan wine culture, and innovate with the blending of " Other" grape varieties with the local, indigenous offerings. or to produce wines entirely from these newly imported grapes. Tonite we will explore the new releases. Additional menu details will follow.
1st Course: Blood Orange and Grilled Fennel Salad, Toasted Pinenuts, Garlic Dressing; Super Tuscan White / Carpineto "Dogajolo" 2016;
2nd Course: Potato Gnocchi, Thyme Brown Butter, Fried Sage, Parmiggiano; Super Tuscan Red / Sassoregale 2015;
3rd Course: Beef Shortrib Ragu, Rigatoni, Housemade Ricotta; Super Tuscan Red / Piccini "Poggio Alto" 2014 & Super Tuscan Red / Terrabianca "Campaccio" 2012;
Dessert: Chef's Creation.



Rose all the Way
Wednesday May 9  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is a tasting of the new releases of Rose from Around the World! Rose is likely the closest thing to the wines of millennia ago we could get today. Winemakers of those days didn’t have all of the knowledge of selecting just the right grapes, using just the right amount of pressing, and so on that we have come to expect from our wines today, but rose is almost a new phenomena here in the USA. Rose sales grew 53% last year, but still only account for less than 2% of the total US table wine sold. Additional menu details will follow.
1st Course: Red Beet Risotto, Whipped Ricotta Cheese, Fennel Fronds; Biutiful Cava Rose (Utiel Requena, Spain) NV;
2nd Course: Fontina and Parmesan Grilled Cheese on Brioche, Sundried Tomato and Basil Bisque; Day Owl Rose (California) 2016;
3rd Course: Braised Pork Belly, Daikon-Carrot Slaw, Spicy Soy Glaze, Micro Cilantro; Vanderpump Rose (Provence, FR) 2016;
Dessert: Chef's Creation; Ricossa Brachetto (Piedmont, IT).



Clash of the Titans: Napa vs Burgundy
Tuesday May 15  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our very popular " Clash " series pits two very important world wine regions against each other in heated competition, all for one and one for all.. Napa Valley and Burgundy are responsible for some of the greatest wine appellations and expression of grape varieties and "terroir" in its offerings. Additional menu details will follow.
1st Course: Chilled Shrimp, Grilled Cantaloupe, Pea Shoots, Champagne Vinegar Emulsion; Macon Villages, La Cave de Lugny 2015, Macon, France;
2nd Course: Maple Glazed Salmon, Yellow Squash, Barley, Pineapple Chutney; Chardonnay, Saintsbury 2015, Napa Carneros, CA;
3rd Course: Porcini Rubbed Veal Tenderloin, Morel Mushroom Ragout, Radish Green Pesto; Gevrey Chambertin, F. Esmonin 2015, Cote de Nuits, France & Cabernet Sauvignon, Yardstick "Ruth's", Napa Valley, CA 2015;
Dessert: Chef's Creation.



War of the Worlds: Sonoma vs Sicily
Wednesday May 16  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma vs Sicily Tonight these two titanic wine regions are pitted against one another in a showcase of dynamic culinary and oenological delight. Wines from both of these regions will highlight their individual terroir and exude character of the vine. Tonight is a class of sheer delight. Additional menu details will follow.
1st Course: Purato Catarratto/Pinot Grigio 2016;
2nd Course: Planeta La Segreta Bianco 2016 & Sebastiani Chardonnay (North Coast) 2016;
3rd Course: Colosi Rosso Nero d"avola/Nerello Mascalese 2015 & Roth Merlot (Alexander Valley) 2014;
Dessert: Chef's Creation.



Craft Beer & Wine Series: Decoy & Deschutes
Saturday May 19  •  7-9pm  •  $77
Steve McKinney, Cellar master

Description of class with follow shortly. Additional menu details will follow.
1st Course: Scallops Poached in Dashi Broth, Thai Chili, Pickled Carrot, Micro Basil; Deshutes Mirror Pond, American Pale Ale, 5%; Decoy Sauvignon Blanc, Sonoma County 2016;
2nd Course: Broiled Arctic Char, Broccoli Rabe, Garlic Confit; Deschutes Fresh Squeezed IPA, IPA, 6.4%; Decoy Migration Chardonnay 2015;
3rd Course: Crispy Braised Duck Breast w/ Charred Celeriac & Spring Onion, Spicy Hoisin Sauce; Deschutes Inversion IPA, IPA, 6.8%; Decoy Red Blend 2015;
4th Course: Herb Stuffed Lamb Loin, Carrot-Sweet Potato Mash & Port Demi; Deshutes Black Butte Porter, Porter, 5.2%; Decoy Cabernet 2015;
Dessert: Chef's Creation; Deshutes American Wheat, Wheat Ale, 5%; Decoy Zinfandel 2015.



Wines of Washington State
Tuesday May 22  •  7-9pm  •  $68
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Northwest , comprised of course, of Oregon and Washington, is often lumped together into one entity, yet these two winemaking regions couldn't be more different. Washington State wine industry is located east of the weather-influencing Cascade mountain range, and is in the rain shadow of the mountains, a perfect environment for quality fruit. Tonite, we will explore these excellent wines! Additional menu details will follow.
1st Course: Smoked Salmon Tartine on Housemade Sourdough, Grilled Corn, Lemon Ailoli, Watercress; Sauvignon Blanc, Mercer Canyon 2016;
2nd Course: Cranberry-Farro Stuffed Quail, Sauteed Fiddlehead Ferns; Pinot Gris, Skyfall Cellars 2015;
3rd Course: Blackened Sirloin Steak, Blue Cheese Whipped Potatoes, Rosemary-Horseradish Jus; Merlot L'Ecole 41 2013 & Cabernet Sauvignon, Gravel Bar 2014;
Dessert: Chef's Creation.



Winemaker Series: Cakebread
Saturday May 26  •  7-9pm  •  $125
Winery Representative

Description of class with follow shortly. Additional menu details will follow.
1st Course: Beet & Breakfast Radish Salad with Fried Chickpeas, Bulgarian Feta, Honey-Champagne Vinaigrette; Sauvignon Blanc Napa Valley 2016;
2nd Course: Chilled Catalan Lobster Salad, Cherry Heirloom Tomatoes, Red Onion, Meyer Lemon Emulsion, Micro Celery Leaves; Chardonnay Napa Valley 2016;
3rd Course: Pan Seared Duck Breast with Fennel Dust & Wild Mushroom Ragout, Honey Balsamic Reduction; Merlot 2015;
4th Course: Grilled Rack of Lamb, Buttermilk Mashed Parsnips & Ramp Pesto; Cabernet Sauvignon Napa Valley 2015 & Zinfandel 2015;
Dessert: Chef's Creation.



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

Its that time again, the Innkeepers favorite crustacean is in the House tonite, and we are pairing these courses with food friendly Sauvignon Blanc, from around the world. Come treat yourself to a mélange of flavors and textures! Additional menu details will follow.
1st Course: Curried Lobster Pancake, Fried Chickpeas, Mango Chutney, Pickled Coriander Seeds; Bordeaux Blanc, Chateau Bonnet 2016, Bordeaux, France;
2nd Course: Chilled Lobster, Sweet Corn, Cherry Heirloom Tomatoes, Avocado, Nectarine Dressing; Sauvignon Blanc, The Crossings 2016, Marlborough, New Zealand;
3rd Course: Broiled Lobster Tail, Panko Topping, Fried Fingerling Potatoes tossed in warm Meyer Lemon Vinaigrette; Sancerre, J. E. Sauvion 2016, Loire, France; Sauvignon Blanc, Kunde Estate "Magnolia", Sonoma, CA 2016;
Dessert: Chef's Creation.



Crab and Chardonnay
Thursday May 31  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

There is something about Chardonnay which draws wine drinkers to “their happy place” and tonight, this class will enthrall all who attend. Chardonnay is a grape that so easily highlights the region in which it is grown and allows the distinct elements of place to be masterfully set center stage. Chef Kevin Foley has created a selection of crab based dishes, some of which are classics and some are culinary adventures. Additional menu details will follow.
1st Course: Jean Rijckaert Arbois Chardonnay (Savoie, FR) 2015;
2nd Course: Farm to Table Chardonnay (Victoria, AU) 2016;
3rd Course: Chalk Hill Chardonnay (Sonoma Coast, CA) 2016;
Dessert: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2016.

JUNE

Chillin’, Grillin’ and Swillin’
Wednesday June 6  •  7-9pm  •  $68
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight is summer barbecue wines and fanciful barbecue. With warm weather in full swing and the doldrums of those last March snows behind us, the summer grilling season is about to be in full swing. Tonights class is all about mastering the art of the grill, from seafood to burgers and steaks. Additional menu details will follow.
1st Course: House Wine Rose 12 oz Can (Columbia Valley, WA);
2nd Course: Harken Chardonnay (California) 2016;
3rd Course: Big Smooth Zinfandel (Lodi, CA) 2015 & Cannonball Cabernet Sauvignon (California) 2016;
Dessert: Chef's Creation.