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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.


Wines of Italy: Super Tuscans
Tuesday May 23  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tuscany is home to many classic white and red wines. The Super Tuscan concept was borne out of a notion of thinking beyond the norm, and creating a new style of primarily blended wines. Delicious by themselves, even better with our tasty menu pairings tonight.
1st Course: Heirloom Tomato Salad with Ricotta Salata and a Creamy Roasted Garlic Vinaigrette; Super Tuscan White "Dogajolo", Carpineto 2015;
2nd Course: Branzino with Spring Radish, Olives, and Lemon Oregano Jam; "Sasso Regale", Lamole di Lamole 2014;
3rd Course: Pork Tenderloin with Cherry Peppers and Chianti Mustard; "Heba", Fattoria di Magliano 2013 & "Campaccio, Terrabianca 2012;
Dessert: Chef's Creation.

Memorial Day Wine & BBQ Basics!
Thursday May 25  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Memorial Day is coming up this weekend and many of us will have a picnic to attend or a cookout to host and you want to be able to make that grilling match perfect right? Well, tonight we will try and put an end to your wine and grilling dilemmas. Prepared and hosted by Chef Kevin and the inimitable Sommelier, Hudson Austin, you know this will be a night of chillin’, grillin’ and swillin’! Additional menu details will follow.
1st Course: Grilled Fresh Florida Shrimp Kebabs over Soba Noodles and a Soy Dipping Sauce; Simonet Blanc de Blanc (France) NV;
2nd Course: BBQ Chicken Thighs with Baked Mac and Cheese and Home Made Sauce; Row Eleven Rose (California) 2015;
3rd Course: Dry Rubbed Beef Brisket with Grilled Sweet Potato and Blistered Corn; Barboursville Cabernet Franc Reserve (Virginia) 2014 & A.A. Badenhorst The Curator Red Blend 2013;
Dessert: Chef's Creation; Montoya Zinfandel (Lodi) 2014.

Old vs New Worlds: France vs Australia
Tuesday May 30  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our popular Old World & New World series is set in a "Clash" type setting, pitting two very important wine regions, France and Australia, featuring some familiar wines.
1st Course: Fresh Maryland Crab Cocktail with Spring Peas, Sweet Corn, and Pea Shoots; Pouilly Fuisse, Domaine Saumaize-Michelin 2014, Macon, France;
2nd Course: Clam and Mussel Risotto with Orange Zest, Local Tomato, and Saffron; Chardonnay, Hope Estate 2014, Hunter Valley, Australia;
3rd Course: Veal Medallions with Roasted Shallots, Wild Mushrooms and Madeira Jus; Crozes Hermitage, Vidal Fleury 2012, Rhone Valley, France & Shiraz "Portrait", Peter Lehmann 2014, Barossa Valley, Australia;
Dessert: Chef's Creation.

Lobster and Summer White Wines from Around the World
Wednesday May 31  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With this warm weather upon us, tonight we will feast on lobster paired classically with some of the Summer’s greatest hits of white wine. From sauvignon blanc to pinot grigio, we will swirl, sip and savor our way through the night led by wine junkie and Sommelier, Hudson Austin and Chef Kevin. Additional menu details will follow.
1st Course: Lobster Gazpacho with Cilantro, Cumin and Rye Croutons; Faustino VII Rioja Blanco (Rioja, SP) 2015;
2nd Course: Lobster with Red Beet Couscous, Baby Bok Choy and White Port Beurre Blanc; Peter Yealands Sauv Blanc (Marlborough, NZ) 2016;
3rd Course: Fettuccine with Spring Inspired Lobster Bolognese Sauce; Bottega Vinaia Pinot Grigio (Trentino) 2015 & Au Contraire Chardonnay (Sonoma Coast) 2015;
Dessert: Chef's Creation.


California Wine Series: Russian River & Alexander Valleys
Tuesday June 6  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our continuing study of the various wine producing regions of California, tonight we are focusing on two excellent AVA's in Northern and Western Sonoma County. The Russian River Valley, named for the original Russian fur trappers here, and The Alexander Valley, founded by Cyrus Alexander.
1st Course: Rainbow Trout Stuffed with Chervil, Chives, Parsley, Tarragon, Mint and Dill; Garnish with Basil Leaves, Diced Tomato, Scallion and Fried Capers ; Chardonnay, Girard Estate 2014, Russian River, CA;
2nd Course: Caribbean Spiced Grilled Swordfish with Portobello Mushrooms, Fava Beans and Pinot Noir Reduction; Pinot Noir, The Calling "Dutton" 2013, Russian River, CA;
3rd Course: Veal Tenderloin with Brown Butter Gnocchi, Garlic Confit and Broccoli Rabe; Cabernet Sauvignon, Katherine Goldschmidt 2014, Alexander Valley, France & Zinfandel, Kunde Family 2013, Alexander/Sonoma, CA;
Dessert: Chef's Creation.

Runaway with Red Wines!
Wednesday June 7  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Red wines often fall in popularity once the weather turns even slightly warmer, well we will still celebrate them, even in May! Tonight we will have a power house tasting of big reds in all of their jammy, juicy, tannic wonderment!
1st Course: Tamarind Marinated Shrimp, Brown Sugar Syrup over Roasted Onions and Blistered Tomatoes; Austerity Pinot Noir (Santa Lucia Highlands, CA) 2015;
2nd Course: Pomegranate Glazed Squab with Spiced Quince Chutney; Rhone Paradox Cotes Du Rhone 2013;
3rd Course: Venison with Blood Orange, Parmesan Cheese, Pecans and Celery Root Puree; Antico Fuoco Rosso 2015 & Aquinas Cabernet Sauvignon (North Coast, CA) 2014;
Dessert: Chef's Creation.

New World vs New World: Sonoma & South Africa
Tuesday June 13  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight two titans of the world's wine regions are pitted against one another in this comparative tasting of wine regions often overshadowed by other great regions. This evenings class and pairings will make for a most interesting night of tantalizing tastes. The tasting is led by the never mercurial Hudson Austin, Sommelier and Wine Educator from The Wine Merchant and Chef Kevin and his artistic pairings.
1st Course: Seared Scallop with Grilled Mango Salad with Aged Balsamic Vinegar; Douglas Green Sauvignon Blanc 2016;
2nd Course: Bass with Sweet Corn Custard, Fava Beans and Champagne Vinaigrette; Chalk Hill Chardonnay (Sonoma Coast) 2015;
3rd Course: Marinated Beef Sirloin over Bacon Potato Cake and Red Wine Compound Butter; A.A. Badenhorst The Curator Red Blend 2013 & Queens Peak Cabernet Sauvignon (Sonoma) 2014;
Dessert: Chef's Creation.

Wines of Italy, Under Tuscan Sun
Tuesday June 20  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Ah Tuscany, with its beautiful cities, rolling hills and gorgeous countryside, replete with vines and olive and cypress trees. Join us as we discover San GImignano, Chianti, Montalcino, and Montepulcaino on our gastronomic journey.
1st Course: Fresh Pasta with Eggplant, Zucchini, Sunburst Squash, Tomato, Red and Yellow Bell Peppers with Pecorino Romano; Vernaccia di San Gimignano, Toscolo 2015;
2nd Course: Grilled Game Hen over Fava Beans and Caramelized Pearl Onions; Chianti Classico, Lamole di Lamole 2013;
3rd Course: Veal Tenderloin with Spring Leeks and Soft Polenta; Rosso di Montalcino, Argiano 2013 & Vino Nobile de Montepulciano, Carpineto 2012;
Dessert: Chef's Creation.

Bargin Bounty Hunter Wines
Wednesday June 21  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight’s class is all about wines that over-deliver for their reasonable sum and are all made in the USA.
1st Course: Grilled Fresh Florida Shrimp with Basil, Local Lettuce, Julienned Vegetables, Scallion, and Lemongrass Oil; Line 39 Sauvignon Blanc (California) 2015; 2nd Course: Wild Salmon with Creamy Dressing of Avocado; Matched with Herbaceous notes of Cilantro and Mint and Heat of Fresh Cayenne Peppers; Oak Grove Chardonnay (California) 2015; 3rd Course: Wine Braised Beef Short Ribs with Ginger, Rainbow Chard and Sage; Backhouse Pinot Noir (California) 2015 & Stratton Lummis "The Magician" (Napa Valley) NV; Dessert: Chef's Creation.

Winemaker Series: Paul Hobbs
Friday, June 23  •  7-9pm  •  $95
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Welcom back to Paul Hobbs Winery! Don't forget to try the Paul Hobb's Imports class on Jult 5th too!
1st Course: Local Goat Cheese with Roasted Beets, Braised Fennel and Spiced Orange Vinaigrette Paul Hobbs Crossbarn Chardonnay (Sonoma Coast, CA) 2015;
2nd Course: Seared Cod with Red Onion-Olive Salad Paul Hobbs Chardonnay (Russian River, CA) 2014;
3rd Course: Red Snapper with Little Neck Clams, Merguez Sausage and Romesco Sauce Paul Hobbs Crossbarn Pinot Noir (Sonoma Coast, CA) 2014;
4th Course: Veal with Braised Baby Artichokes, Fava Beans and Red Wine Compound Butter Paul Hobbs Crossbarn Cabernet Sauvignon (Napa Valley, CA) 2013;
Dessert Course: Dark Chocolate Cake with Flambé Blue Berries; Paul Hobbs Felino Malbec (Mendoza, ARG) 2015.

Farm to Table Wines from AUSTRALIA!!!
Wednesday June 28  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Fowles Wine is one of Australia's best wineries and the first Victorian winery to win the Great Australian Shiraz Challenge trophy for Australia's Best Shiraz, but that’s just a piece of this wine sure to become a new icon! Led by Aussie wannabe Hudson Austin, this class will be a fun lesson on what is new down under.
1st Course: Smoked Salmon over Sweet Corn Cakes, Crème Fraiche and Citrus Vinaigrette; Farm to Table Chardonnay;
2nd Course: Grilled Tuna, Warm Potato Salad, Baby Arugula, Tapenade Spread and Mixed Summer Herbs; Farm to Table Pinot Noir;
3rd Course: Brined Chicken Breast with Local Portobello Mushrooms, Braised Endive and Pineapple-Red Pepper Chutney; Farm to Table Shiraz & Farm to Table Cabernet Sauvignon;
Dessert: Chef's Creation.


Craft Beer Series: Summer Wheats & Whites
Saturday July 1  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

As we spend more time outside, enjoy lighter styles and lower alcohol for those warm and hot afternoons and evenings.
1st Course Goat Cheese Salad with Roasted Beets, Braised Fennel and Spiced Orange Vinaigrette; Anderson Valley Blood Orange Gose, Gose, 4.2%; Round Guys The Berliner, Berliner Weisse, 3.7%;
2nd Course Grilled Fresh Florida Shrimp, Julienned Vegetables, Scallions, Creamy Avocado Puree, Cilantro Leaves, Mint Chiffonade and Lightly Dusted in Cayenne Pepper; Weihenstephaner Hefeweissbier Dunkel, Dunkelweizen, 5.3%; Stoudts Heifer-in-Wheat, German Hefeweizen, 5%;
3rd Course Red Snapper with Little Neck Clams, Merguez Sausage and Romesco Sauce; Dogfish Head Nameste, Witbier, 4.8%; Stillwater Cellar Door, Witbier, 6.6%;
4th Course Veal with Braised Baby Artichokes, Fava Beans, Red Wine Compound Butter and Toasted Almond Slices; Deshutes Chainbreaker White IPA, IPA, 5.6%; Two Roads Honeyspot White IPA, IPA, 6%;
Dessert Chefs’ Seasonal Creation; Bells Oberon, Wheat Love Ale, 8%; 4 Hands Contact High. Wheat Ale, 5%;

Crab and Sparkling Wine
Wednesday July 5  •  7-9pm  •  $70
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 sparkling wines! Expertly paired by Hudson Austin, tonight’s menu will tantalize the palate.
1st Course: Fresh Maryland Crab in a Tarragon-Coriander Champagne Sauce over Toasted Brioche; Simonet Blanc de Blanc (France) NV;
2nd Course: Pan Seared Crab Cake with Mussels, Summer Leeks and Spiced Blue Crab Broth; Casa do Malia Organic Prosecco (Veneto, IT) NV;
3rd Course: Sautéed Soft Shell Crab over Duck Confit Risotto with Crispy Shallots and Chervil; Gruet Rose (New Mexico) NV & Champagne Jacquart Brut Mosaique NV;
Dessert: Chef's Creation.

"Paul Hobbs Imports" Dinner
Thursdayu July 5  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paul Hobbs is one of California's most respected winemakers and as such has had the opportunity to fly around the world helping others to make great wine, hence the term "flying winemakers". Paul focused his efforts on South America. Paul Hobbs fell in love with Argentina on his first visit in 1988. The potential he saw in the terroir and especially in the human element, spurred his consulting career. Tonight’s dinner is all about enjoying these great wines that Paul in which saw so much potential.
1st Course: Lobster over Israeli Couscous, Young Green and Yellow Squash with Sweet Bell Peppers; Pulenta Estate Sauvignon Blanc (Lujan de Cuyo) 2015;
2nd Course: Halibut with Macadamia Crust, Bok Choy and Spicy Lemongrass-Coconut Milk Emulsion; Pulenta Estate Chardonnay (Lujan de Cuyo) 2015;
3rd Course: Marinated Rib Eye Steak with Olive Oil, Cracked Black Pepper, Roasted Garlic and Fresh Oregano; La Flor Pulenta Malbec (Lujan de Cuyo) 2015 & Paul Hobbs Felino Cabernet Sauvignon (Mendoza) 2015;
Dessert: Chef's Creation.

Wines of South Africa
Tuesday July 11  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description-of-class The wine region of South Africa is considered to be the first " New World " wine destination, and it has made great strides in quality and value in the post Apartheid years, the majority of offerings hailing from the Western Cape area. Tonite we will taste Chenin Blanc, Sauvignon Blanc and Pinotage and other reds to get a feel for these excellent wines
1st Course: Grilled Yellow Fin Tuna with Creamy White Anchovy Vinaigrette, Fried Capers and Local Lettuce; Sauvignon Blanc, Two Oceans 2016;
2nd Course: Crisp Skin Wild Striped Bass over Grilled Fennel, Tomato and Picholine Olives; Chenin Blanc, Ken Forrester 2015;
3rd Course: Breast with Seared Peaches, Baby Turnips and Peach Liqueur Jus; Pinotage, Nederburg "Reserve" 2014 & Syrah Mullineaux 2014;
Dessert: Chef's Creation.

Summer Sippers! Wines of Sonoma
Thursday July 13  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Most wineries in Wine Country are not allowed to serve real food. Hence, the stale crackers and generic cheese that constitutes most “food and wine pairings.” It makes little sense considering that wine is most often enjoyed as part of a meal. Thankfully, if there’s a will, there’s a way – and tonight the way is paved by the incomparable cuisine of the Inn Keeper’s Kitchen and splendid pairings from Wine Educator, Hudson Austin.
1st Course: Butter Poached Lobster over Black Plum Tart with Fresh Vanilla Bean; Cannonball Sauvignon Blanc;
2nd Course: Wild Striped Bass with Peruvian Potato Puree, Haricot Verts, Oven Dried Tomatoes, Orange Segments and Citrus Zest Vinaigrette; Sebastiani Chardonnay;
3rd Course: Marinated Chicken with Smoked Ham, White Beans, Zucchini, Escarole and Fava Beans; Au Contraire Pinot Noir & Foppiano Petite Sirah “Lot 96”;
Dessert: Chef's Creation.

Craft Beer & Wine Series: Allagash Beer & Trimback Wines
Friday July 14  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

History meets tradition in this matchup - Allagash long known for its Belgium style beers. Trimbach Winery since 1626 has been making great Alsation wines. This is will be a fun dinner!
1st Course: Grilled Soft Shell Crab with Asparagus, New Potatoes and Lemon Caper Beurre Blanc; Allagash Hoppy Table Beer, Belgian Ale 4.9%; Trimbach Pinot Gris;
2nd Course: Open Faced Rare Tuna Burger with Lime and Rosemary Vinaigrette; Allagash White, Witbier, 5%; Trimbach Pinot Blanc;
3rd Course: Halibut with Roasted Fennel, Swiss Chard Greens, Pork Belly and Toasted Coriander Seed Sauce; Allagash Saison, Saison, 6.1%; Trimbach Muscat;
4th Course: Duck Breast with Baby Turnips, Parsnip Puree and Spiced Broth Reduction; Allagash Triple Reserve, Abbey Tripel, 9%; Trimbach Pinot Noir;
Dessert: Tiramisu Cake with Mascarpone, Citrus Zest, Coffee Syrup and Amaretto Liquor; Allagash St Klippenstein, Imperial Stout, 11%; Trimbach Gewurztraminer Vendage Tardive.

California Wine Series: Monterey & South Central Coast
Tuesday July 18  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Central Coast regions situated below the Bay Area and above Los Angeles, encompasses a number of AVA's along the way, One of the " newer" appellations of California, its climates tend to be cooler and breezier, favoring earlier ripening grape varieties such as Chardonnay, Pinot Noir and even Syrah.
1st Course: Tuna Tartare over Lemon Aioli with Cilantro, Ginger Juice, Sesame Oil and Crispy Shallots; Chardonnay, District 7 2015, Monterey, CA;
2nd Course: Wild Striped Bass with Clams, Heirloom Tomatoes, Fingerling Potatoes, Rosemary and Thyme; Pinot Noir , Hahn Estate S L H 2014, Santa Lucia Highlands, CA;
3rd Course: Baby Lamb Chops, Bulgur Wheat, Fresh Parsley, Oregano, and Cinnamon; Syrah, Fess Parker 2013, Santa Barbara, CA & Cabernet Sauvignon, Smith & Hook 2015, Central Coast, CA;
Dessert: Chef's Creation.

Rosé Wines! Summer’s Special Treat
Wednesday July 19  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Called rosado in Spain, rosato in Italy, and #summerwater on social media... by any other name, a rosé is still one of the most fashionable swirls to top a stem in today's wine world-even for men. Rosés have sashayed up to the proverbial plate, not only in popularity but in quality as well. Shedding the misperception that all rosés are sweet, and sporting a palate-pleasing acidity, today's French-style versions are flavorful, complex, even crisp and dry. And their sales are growing 10 times faster than overall table wines.
1st Course: Heirloom Tomato Salad with Shaved Fennel, Gorgonzola, Baby Arugula, Red Onion and Red Wine Vinaigrette; Gruet Rose 375ml (New Mexico) NV;
2nd Course: Rare Tuna over Mizuna Greens, Toasted Sesame Seeds and Yuzu Dressing; Masciarelli Montepulciano Rose (Abruzzo, IT) 2015;
3rd Course: Lobster over Angel Hair Pasta with Roasted Garlic, Parsley Chiffonade, English Peas, Watercress Leaves and Rosé Cream Sauce; Jean Luc Colombo Rose (Provence, FR.) 2016 & Day Owl Rose (California) 2016;
Dessert: Chef's Creation.

French Series: Wines of Loire & Rhone Valleys
Tuesday July 25  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

We travel to France to unravel the mystery of these two renown French wine regions. Tonight we examine the northern wines of Loire with the Southern wines of the Rhone. Additional menu details will follow.

Lobster Lovers!
Wednesday July 26  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With this warm weather upon us, tonight we will feast on lobster paired classically with some of the Summer’s greatest hits of white wine. From Sauvignon Blanc to Pinot Grigio, we will swirl, sip and savor our way through the night led by wine junkie, Hudson Austin.
1st Course: Lobster Summer Roll with Mint, Cucumber and Lemongrass Vinaigrette; Gruet Brut (New Mexico) NV ;
2nd Course: Lobster Risotto with Clams, Mussels, Squid, Shrimp, Chicken Stock Reduction and Brandywine Heirloom Tomatoes; Jovly Vouvray (Loire, FR) 2015;
3rd Course: Lobster Tail over Local Corn, Potato, Roasted Garlic and Tarragon Butter; Harken Chardonnay (California) 2015 & Bertani Pinot Grigio (Veneto, IT) 2016;
Dessert: Chef's Creation.