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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.

Winemaker Series & Craft Beer Series

Winemaker Series -- Caymus Winery (10/10) & Shafer Winery (11/21)
Craft Beer Series -- Dodfish vs Sean Minor (10/23) & Yards vs Sly Fox (11/22)

Our Winemaker Series and Craft Beer Series at the Inn Keeper's Kitchen continues with four events to finish out 2014. Classes fill up quickly so make your reservations today!

OCTOBER

Cabernet & Rack of Wild Boar
Wednesday, October 1  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

See why cabernet is big, bold, powerful, and revered in its splendor. 1st Course: Duck Confit with Roasted Beets, Arugula, & Walnuts; 2nd Course: Salmon with Apple wood Smoked Bacon & Red Wine Reduction; 3rd Course: Wild Boar Rack with Potatoes, Sage, & Thyme; Dessert Course: Chef's Creation.



Fabulous French Burgundies: Part 1
Tuesday, October 7  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Louis Latour, Louis Jadot, and Domaine Roux start our tour. 1st Course: Lobster and Crab Thermidor; 2nd Course: Burgundy Escargots with Champagne and Veal Stock; 3rd Course: Beef Bourguignon with Bacon, Crimini Mushrooms, and Pearl Onions; Dessert Course: Chef's Creation.



Classical Wines of Spain: Big, Bold, & Beyond
Wednesday, October 8  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A tour of the big bold flavor of Ribeiro & Rioja Denominacións. 1st Course: Curried Ham with Shaved Manchego and Marcona Almonds; 2nd Course: Spanish Paprika and Sherry Sautéed Shrimp; 3rd Course: Braised Lamb over Saffron Rice; Dessert Course: Chef's Creation.



Winemaker Series - Caymus
Friday, October 10  •  7-9pm  •  $125
Caymus Brand Ambassador

1st Course: Pan Seared Scallops with Asian Pear, Plums, & Chestnut Honey Glaze; Mer Soliel Chardonnay; 2nd Course: Crispy Crab Cake with Lobster Velouté & Basil; Caymus Conundrum; 3rd Course: Rabbit Confit with Sweet Carrot Puree & Baby Arugula; Belle Glos Pinot Noir; 4th Course: Grilled Veal Tenderloin with Foie Gras and White Truffle; Caymus Cabernet Napa 2010; 5th Course: Rack of Lamb with Spicy Merguez Sausage, Shaved Manchego Cheese; Caymus Special Select 2010; Dessert: Chef’s Creation.



23rd Annual Dilworthtown Wine Festival
Sunday, October 12  •  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.



America’s Pacific Northwest: Oregon & Washington
Tuesday, October 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Salmon and crab go great with the wines of this region. 1st Course: Crab Cake over Cauliflower Puree with Lobster Sauce; 2nd Course: Salmon with Smoked Bacon and a Spicy Dijon Sauce; 3rd Course: Pork Tenderloin with a Wild Mushroom Jus; Dessert Course: Chef's Creation.



Southern Hemisphere: Australia & New Zealand
Tuesday, October 21  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Crisp bright whites & tasty spicy red from the innovative winemakers in this region. 1st Course: Grilled Tuna with Chickpeas, Watercress, & Lemon-Rosemary Jus; 2nd Course: New Zealand King Salmon; 3rd Course: Australian Rack of Lamb; Dessert Course: Chef's Creation.



Boutique Estates - Fabulous French Burgundies: Part 2
Wednesday, October 22  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The grower producers of Billiard & Marcel Giraudon. Additional menu & wine details will follow. 1st Course: Crab Galette; 2nd Course: Coq Au Vin; 3rd Course: Grilled Veal Tenderloin with White Truffle Jus; Dessert Course: Chef's Creation.



Craft Beer Series - Dogfish vs Sean Minor
Thursday, October 23  •  7-9pm  •  $65
Speaker to be announced

Dogfish beers and Sean Minor wines paired with dinner - a new twist for dinner. 1st Course: Blacked Ahi Tuna over Green Apple & Watercress; Dogfish Head 60 Minute IPA; Sean Minor 2013 Chardonnay, Central Coast; 2nd Course: Salmon over Grilled Asparagus, Eggplant Puree, & Cilantro Leaves; Dogfish Head Namaste; Sean Minor 2012 Sauvignon Blanc, California; 3rd Course: Five Spice Dusted Duck Breast with Blueberries & Pomegranate Jus; Dogfish Head Midas Touch; Sean Minor 2011 Pinot Noir, Carneros; 4th Course: Braised Wild Boar with Tomato & Thyme; Dogfish Head 90 Minute IPA; Sean Minor 2009 Red Blend, Napa Valley; Dessert: Pumpkin Float



Italy Series: Barbaresco, Barolo, & Gavi
Tuesday, October 28  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Taste a wide range of Italian wines with dinner. 1st Course: Scallops with Caper Brown Butter Sauce; 2nd Course: Duck Breast with Fig Syrup Glaze; 3rd Course: Saltimbocca with Sage and Prosciutto; Dessert Course: Chef's Creation.



Battle Royal - Bordeaux vs Napa
Wednesday, October 29  •  7-9pm  •  $75
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Our modern recreation of the 1976 tasting battle. Additional menu & wine details will follow. 1st Course: Crab and Bay Scallops in a White Wine Cream Sauce with Gruyere; 2nd Course: Braised Rabbit with Red Wine and Carrots; 3rd Course: Filet Mignon with Bordelaise Sauce; Dessert Course: Chef's Creation.



Ghosts of Dilworthtown
Thursday, October 30  •  7-9pm  •  $65
Free Spirit Paranormal Investigators

Enjoy dinner and a presention from the paranormal investigators on the ghosts in the Inn and Blue Pear Bistro. 1st course: Broiled Head on Shrimp with Hellish Relish; 2nd course: Crab and Lobster’s Cauldron of Curry; 3rd course: Blackened Squab with Blood Orange Gastrique; Dessert: Raw Mango "Tartare".

NOVEMBER

Tour the French & Italian Riviera: Part 1
Tuesday, November 4  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Taste the wines from the French Riviera Vidal Fleury and Italian Riveria Santadi;
1st Course: Tomatoes with Fresh Mozzarella & Aged Balsamic, Vermentino, Altadonna, 2012, Italy;
2nd Course: Red Snapper with Merguez Sausage & Broccolini, Rose de Provence, Chateau Beaulieu, 2013, France;
3rd Course: Quail with Baby Arugula & Glazed Black Mission Figs, Cotes du Rhone, Vidal Fleury, 2011, France & Sangiovese-Merlot, Monte Antico, 2010, Italy;
Dessert Course: Chef's Creation.



Malbec Madness: Argentina
Wednesday, November 5  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Enjoy the unique style 100% Malbec from Argentina.
1st Course: Grilled Shrimp and Chorizo Empanadas with Smoked Jalapeno Aioli, Callia Alta Malbec (Tulum Valley, San Juan) 2013;
2nd Course: Beef Tenderloin Milanesa with Chimichurri Sauce, Altosur Malbec (Tupangato, Mendoza) 2013;
3rd Course: Roasted Leg of Lamb with Garlic & Rosemary, Portillo Malbec (Uco Valley, Mendoza) 2013 & Mendel "Lunta" Malbec (Lujan de Cuyo) 2011;
Dessert Course: Chef's Creation.



Wines of South Africa
Tuesday, November 11  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Try these great wines from South Africa.
1st Course: Seared Scallop with Lemon Grass, Chenin Blanc, Robertson 2013;
2nd Course: Ahi Tuna over Avocado, Sauvignon Blanc, Two Oceans 2013;
3rd Course: Hanger Steak with Parsley and Jalapeno Puree, Pinotage, Nederburg 2012 & Cabernet Sauvignon Passages 2011;
Dessert Course: Chef's Creation.



California Series: The Rhone Rangers & Bison
Wednesday, November 12  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Starring Randall Grahm’s Bonny Doon.
1st Course: Tuna Tartare with Snow Pea Shoots and Soy-Ginger Emulsion, Roberto Pepi Chenin Blanc / Viognier (California) 2011;
2nd Course: Arctic Char with Citrus and Tomato Vinaigrette, Domaine de la Terre Rouge Vin Gris (Sierra Foothills) 2012;
3rd Course: Grilled Bison with Poached Apple Jus, Bonny Doon Le Cigare Volant (Santa Cruz) 2009;
Dessert Course: Chef's Creation with Bonny Doon Framboise.



Pinot Noir, France vs. California
Tuesday, November 18  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Wonderful wines that will give you ideas for your Thanksgiving meal.
1st Course: Salmon over Smoked Paprika Spiced Sweet Potato, Bourgogne Pinot Noir, Domaine Roux 2012;
2nd Course: Duck Confit Stuffing, Pinot Noir, Hahn Estate 2012;
3rd Course: Grilled Lamb with Foie Gras Jus, Santenay, Louis Latour 2011 & Pinot noir, Artesa "Carneros" 2011;
Dessert Course: Chef's Creation.



High Scoring Washington State Wines & Game
Wednesday, November 19  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A tribute is a Bordeaux style blend. Classical wines that are wonderful for pairings.
1st.Course: Rabbit Spring Rolls, WaterBrook Chardonnay - 90pts WS;
2nd Course: Grilled Quail with Blackberries, Canoe Ridge Vineyard "Reserve" Merlot - 91pts WE;
3rd Course: Venison with Red Wine Jus,
WaterBrook Malbec - 90pts TP, Brown Family "The Tribute" - 91pts WS;
Dessert Course: Chef's Creation.



Winemaker Series - Shafer
Friday, November 21  •  7-9pm  •  $175
Shafer Brand Ambassador

1st Course: Scallops with Lobster & Butternut Squash Puree; Shafer Red Sholder Ranch Chardonnay 2012;
2nd Course: Arctic Char with Oyster Mushrooms & Red Wine Reduction; Shafer Merlot 2011;
3rd Course: Foie Gras Pate with Winter Black Truffle, Toasted Brioche, & Strawberry Gastrique; Shafer one Point Five Napa Cabernet Sauvignon 2011 (Stags Leap District);
4th Course: Chili Spiced Poussin over Onion Compote & Haricot Verts; Shafer "Relentless" 2010;
5th Course: Grilled Venison with Parsnip Puree & Cabernet Bacon Jus; Shafer Hill Slide Select Cabernet Sauvignon 2009;
Dessert Course: Chef's Creation.



Craft Beer Series: Yards Brewery & Sly Fox Brewery
Saturday, November 22  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Philadelphia's Yards Brewing & Sly Fox Brewing bring it on.
1st Course: Scallop over Asian Pear with Brown Butter and Sage, Yards Cicada & Sly Fox Saison Vos;
2nd Course: Salmon over Butternut Squash, Yards Cerebral Portex & Sly Fox Helles Golden Lager;
3rd Course: Duck Breast with Pomegranate Jus, Yards Ales ofthe Revolution Tavern Ale & Sly Fox Route 113 IPA;
4th Course: Bourbon Glazed Pork, Yards Bourbon General Washington Reserve & Sly Fox Christmas Ale;
Dessert Course: Warm Chocolate Cake with Glazed Raspberries and Blueberries, Yards Chocolate Love Stout & Sly Fox Black Raspberry Reserve;



Chardonnay and Cabernet Sauvignon Surf 'N Turf
Tuesday, November 25  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu & wine details will follow.
1st Course: Sea Scallops over Duck Confit;
2nd Course: Seafood Stuffed Pork Tenderloin;
3rd Course: Grilled Filet Mignon with Lobster;
Dessert Course: Chef’s Creation.



Champagne, Lobster and Caviar
Wednesday, November 26  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

1st Course: Crab Cake with Lobster Sauce and Wasabi Caviar, Simonet Blanc de Blanc (France) NV;
2nd Course: Chilled Lobster and Avocado with Ginger Caviar, Rapido Prosecco (Veneto, Italy) NV;
3rd Course: Steamed Lobster Tail with Beet Caviar, Moncontour Cremant de Loire Brut Rose (Loire, FR) NV;
Dessert Course: Chef's Creation with Ricossa Brachetto (Piedmont, IT).

Holiday Parties

Reserve your holiday party now! November & December dates are quickly booking.
The 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 and dinners. Call Kelsi Dana (610-399-1390) to schedule your celebration!

 

 
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