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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.

MAY

Bourbon Class - Brandywine Branch Distillery
Tuesday May 7  •  7-9pm  •  $79
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Brandywine Branch Distillery from Elverson, PA, pairing cocktails and other offerings prepared by Lisa Natalizio and Michael Walsh during the evening. Come casual or in your Derby finest: Ladies, Fascinators are welcome!
1st Course: Soy Glazed Duck Confit and Frisee Salad, Grilled Citrus, Bacon and Shallot Vinaigrette; Resurgent Bourbon "Mint Julep";
2nd Course: Al Pastor Springroll, Braised Pork Shoulder, Charred Pineapple, Onion, Cilantro, Chipotle Crema; Resurgent Bourbon, Reserve;
3rd Course: Southbound Barbeque Smoked Brisket, Classic Coleslaw, Smokey Baked Beans; Resurgent Bourbon. Custom Cask 100;
Dessert: Chef's Creation; Bourbon Dessert Cocktail.



The Great Wines of Oregon - A to Z
Wednesday May 8  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join us for an unforgettable evening as we taste and savor the flavors of Oregon wines perfectly paired with cuisine inspired by the same region. This epic battle for harmony between our executive chef and sommelier is sure to be a treat for all who attend. Led by Pacific Northwest native, Sommelier Hudson Austin and culinarily executed by Chef Kevin Foley. Additional menu details will follow.
1st Course: Roasted Beet and Feta Salad, Watercress, Fried Chickpeas, Black Pepper Vinaigrette; Acrobat Rose of Pinot Noir (Oregon);
2nd Course: Crab Mac and Cheese, Fusilli Pasta, Smoked Gouda Mornay, Crumbled Prosciutto, Parsley; Pike Road Chardonnay (Willamette Valley, OR);
3rd Course: Smokey Bone in Pork Chop, Warm Potato Salad, Chipotle Salsa Roja, Micro Cilantro; Elk Cove Pinot Noir Estate (Willamette Valley, OR) & Soter “Planet Oregon” Pinot Noir (Oregon);
Dessert: Chef's Creation.



California Wine Series: Paso Robles and the Central Coast
Wednesday May 15  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Since 1983, Paso Robles has been a designated AVA, outlined and known before the larger AVA of the Central Coast came along in 1985. Paso Robles is home to many great wines and wineries with tremendous highlights in expressive chardonnay and ultra dynamic zinfandel. Sommelier Hudson Austin will showcase tonight’s class with a few standouts paired along with Chef Kevin’s culinary delights.
1st Course: Cashew Crusted Scallops, Coconut Red Curry Sauce, Scallions and Cilantro; Robert Hall Chardonnay (Paso Robles);
2nd Course: Lamb Kofta Meatballs, Chickpea Puree, Chili Yogurt Sauce; Muirwood Pinot Noir (Arroyo-Seco, California);
3rd Course: Grilled Venison Loin, Roasted Carrots and Turnips, Rosemary Pomegranate Sauce; Vina Robles Estate Cabernet Sauvignon (Paso Robles);
Dessert: Chef's Creation; EOS "Tears of Dew" Moscato (Paso Robles, CA).



Clash of the Titans: Napa vs. Rioja
Tuesday May 21  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Innkeepers very popular "Clash" dinner series feature two very important world wine regions, and pit them against each other in spirited battle royale ! This evening we will taste Chardonnay and Cabernet from Napa, versus Rioja Blanco ( Viura) and Rioja Crianza from North Central Spain paired with an exciting menu! You be the Judge!
1st Course: Grilled Gulf Shrimp, Mango-Chili Salsa, Toasted Pepitas, Micro Cilantro; Rioja Blanco, Bodega Vivanco 2017;
2nd Course: Spring Risotto, Arborio Rice, Peas, Morel Mushrooms, Asparagus, Grana Padano Cheese; Chardonnay, Flora Springs 2017;
3rd Course: Steak Au Poivre, Pepper Crusted Filet Mignon, Pomme Puree, Brandied Demi Glace, Fines Herbs; Rioja Crianza, Ramon Bilbao 2015 & Cabernet Sauvignon, Girard Estate 2016;
Dessert: Chef's Creation.



A night Hampton’s Style – White, Red and Rose
Wednesday May 22  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A night in the Hampton’s conjures up visions of the well to do sitting on the veranda of their extraordinary beach homes sipping away on champagne and rose discussing casually all matter of things. Tonight we will live it up like as if we were attending one of Gatsby’s summer parties with fabulous fare by Chef Kevin Foley and Hamptons Dreamer Sommelier Hudson Austin.
1st Course: Marcona Almond crusted Shrimp, Piquillo Pepper Puree, Raw Carrot and Parsley Salad; Montefresco Prosecco (Veneto, IT) NV;
2nd Course: Grilled Corn Salad, Baby Kale, Red Onion, Cotija Cheese, Chipotle Crema, Cilantro; Chateau Figuiere Rose St. Andre (Provence) 2017
3rd Course: Fennel and Garlic Rubbed Pork Loin, Roasted Apples and Red Potatoes, Rosemary Jus; Rickshaw Chardonnay (California) 2016 & Rickshaw Pinot Noir (California) 2016
Dessert: Chef's Creation; Florido Moscatel Dorado Sherry (Jerez, SP) NV.



California Series: Monterey and the Central Coast
Thursday May 23  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

California is a land of rich bounty for land and grapevines, planted and farmed in many diverse locations, the best hugging the Pacific Coastal regions, south of San Francisco and the Bay Area, and north of Los Angeles. Tonite we will making stops along the "Trail", featuring, cool climate Chardonnay, Pinot Noir and Syrah.to be paired with a wonderful meal by Chef Kevin.
1st Course: Brown Beech Mushroom Toast, Smoke Gouda Mornay Sauce, Grilled Brioche, Pea Tendrils; Chardonnay, Austerity 2017, monterey, CA;
2nd Course: Soy Marinated Arctic Char, Miso Buttered Bok Choy, Cherry Hoisin Sauce; Pinot Noir, Hahn Estate SLH 2016, Santa Lucia Highlands, CA;
3rd Course: Red Wine Braised Short Rib, Sharp Cheddar Whipped Potato, Green Pea Pesto; Syrah, Fess Parker 2016, SAnta Barbara, CA & Cabernet Sauvignon, Broadside 2017, Paso Robles, CA;
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Friday May 24  •  7-9pm  •  $76
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 “Prime Wines” from great regions and producers around the world!
1st Course: Steakhouse Wedge Salad, Iceberg Lettuce, Cherry Heirloom Tomatoes, Pancetta, Buttermilk Blue Cheese Dressing, Chives; Chalk Hill Chardonnay (Sonoma Coast, CA);
2nd Course: Chef Kevin’s French Onion Soup, Carmelized Onion and Beef Broth, Toasted Baguette with Pork Rillettes and Gruyere Cheese, Fresh Parsley; Paul Hobbs Felino Malbec (Mendoza, ARG);
3rd Course: Petite Filet and Lobster Surf and Turf, Sauce Au Poivre, Clarified Butter, Haricot Verts Amandine; Col d'Orcia Rosso di Montalcino (Tuscany, IT) & Treana Cabernet Sauvignon (Paso Robles, CA);
Dessert: Chef's Creation.



Lobster and Pinot Grigio
Tuesday May 28  •  7-9pm  •  $76
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It is that time of the month again, Our favorite Seafaring delight is on the loose, to be paired tonite with all manner of Pinot Gris and Pinot Grigio. This grape variety is prodeuced in lots of shapes styles, and is the perfect foil to our loveable crustacean ! We will be visiting France, Italy, Oregon and Argentina in this evening's journey!
1st Course: Chilled Lobster and Citrus Salad, Blood Orange Segments, Shaved Fennel, Baby Kale, Marcona Almonds, Meyer Lemon Vinaigrette; Pinot Grigio, Torresella 2017, Veneto, Italy;
2nd Course: Butter Poached Lobster Taco, Pickled Red Cabbage, Queso Fresco, Cilantro Crema; Pinot Grigio, Argento 2017, Mendoza. Argentina;
3rd Course: Baked Rock Lobster Tail, Celery Root Potato Mash, Lobster Veloute, Micro Celery; Pinot Gris, Trimbach 2016, Alsace, France & Pinot Gris, Left Coast Cellars 2017, Willamette, Oregon;
Dessert: Chef's Creation.



Summer Sippers – Italian White Wines and Crab
Wednesday May 29  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Jutting out into the Medditeranean Ocean, we find Italy. Italy with all of it’s vast coastal area has immediate access to some of the best seafood in the world, but so often we think of Italian cuisine as pasta and meat, well tonight we change that impression. Chef Kevin Foley has prepared a selection of wonderous crab dishes with Italian influence and we will pair the course with Italian white wines selected by Sommelier Hudson Austin. Tonight will surely tantalize the palate and enhance your perception of Italian dining.
1st Course: Chilled Corn Soup, Lump Crab Meat, Mascarpone, Hazelnut Gremolata; Bertani Pinot Grigio (Veneto, IT) 2018
2nd Course: Crispy Soft Shell Crab, Garlic, Oregano, Caper Brown Butter; Sella & Mosca Vermentino (Sardegna, IT) 2016
3rd Course: Crab Tagliatelle, Fresh Pasta, Creamy Arugula Pesto, Maryland Crab, Breadcrumbs; Torre di Luna Chardonnay (Delle Venezie, IT) 2017
Dessert: Chef's Creation; Marenco "Strev" Moscato d'Asti (Piedmont, IT) 2018.



Lobster and Pinot Grigio - SECOND EVENT
Thursday May 30  •  7-9pm  •  $76
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It is that time of the month again, Our favorite Seafaring delight is on the loose, to be paired tonite with all manner of Pinot Gris and Pinot Grigio. This grape variety is prodeuced in lots of shapes styles, and is the perfect foil to our loveable crustacean ! We will be visiting France, Italy, Oregon and Argentina in this evening's journey!
1st Course: Chilled Lobster and Citrus Salad, Blood Orange Segments, Shaved Fennel, Baby Kale, Marcona Almonds, Meyer Lemon Vinaigrette; Pinot Grigio, Torresella 2017, Veneto, Italy;
2nd Course: Butter Poached Lobster Taco, Pickled Red Cabbage, Queso Fresco, Cilantro Crema; Pinot Grigio, Argento 2017, Mendoza. Argentina;
3rd Course: Baked Rock Lobster Tail, Celery Root Potato Mash, Lobster Veloute, Micro Celery; Pinot Gris, Trimbach 2016, Alsace, France & Pinot Gris, Left Coast Cellars 2017, Willamette, Oregon;
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Friday May 31  •  7-9pm  •  $76
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 “Prime Wines” from great regions and producers around the world!
1st Course: Steakhouse Wedge Salad, Iceberg Lettuce, Cherry Heirloom Tomatoes, Pancetta, Buttermilk Blue Cheese Dressing, Chives; Chalk Hill Chardonnay (Sonoma Coast, CA);
2nd Course: Chef Kevin’s French Onion Soup, Carmelized Onion and Beef Broth, Toasted Baguette with Pork Rillettes and Gruyere Cheese, Fresh Parsley; Paul Hobbs Felino Malbec (Mendoza, ARG);
3rd Course: Petite Filet and Lobster Surf and Turf, Sauce Au Poivre, Clarified Butter, Haricot Verts Amandine; Col d'Orcia Rosso di Montalcino (Tuscany, IT) & Treana Cabernet Sauvignon (Paso Robles, CA);
Dessert: Chef's Creation.

JUNE

California Wine Series: Russian River & Alexander Valleys
Tuesday June 11  •  7-9pm  •  $72
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. Additional wine details will follow. Rainbow Trout Stuffed with Chervil, Chives, Parsley, Tarragon, Mint and Dill; Garnish with Basil Leaves, Diced Tomato, Scallion and Fried Capers ;
2nd Course: Caribbean Spiced Grilled Swordfish with Portobello Mushrooms, Fava Beans and Pinot Noir Reduction;
3rd Course: Veal Tenderloin with Brown Butter Gnocchi, Garlic Confit and Broccoli Rabe; Cabernet Sauvignon, Katherine Goldschmidt 2014, Alexander Valley, France &
Dessert: Chef's Creation.



Summer in Tuscany - Under the Tuscan Sun
Thursday June 13  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The rolling hills of Tuscany, filled with vines. Growers working tirelessly to create gorgeous grapes that will eventually make their way into our glasses. Beautiful hillside castles though ancient are still brimming with life and noise often from wine-making efforts. Additional menu details will follow.
1st Course: Casali di Bibbiano Primo Bacio 2015;
2nd Course: Teruzzi and Puthod Vernaccia 2017;
3rd Course: Fattoria del Cerro Rosso di Montepulciano 2016 & Castello di Verrazzano Rosso 2017;
Dessert: Chef's Creation.



Clash of the Titans : East vs West
Friday June 14  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Many of our great wine classes take two outstanding regions and place them at odds against one another, tonight we take a look at two amazing wine regions and wineries in the USA that have gained huge accolades from the wine press like The Wine Spectator, The Wine Enthusiast and The James Beard Culinary Foundation. In Washington State, Waterbook Winery has innumerable 90+ scores and in New York in the Finger Lakes, Red Tail Ridge has gained exceptional status and recognition. Additional menu details will follow.
1st Course: Red Tail Ridge Barrel Fermented Chardonnay (Finger Lakes, NY) 2016;
2nd Course: Waterbrook Sauvignon Blanc (Columbia Valley, WA) 2017 & Red Tail Ridge Chardonnay Sans Oak (Finger Lakes, NY) 2017;
3rd Course: Waterbrook Melange Rouge (Columbia Valley, WA) 2015 & Red Tail Ridge Blaufrankisch (Finger Lakes, NY) NV;
Dessert: Chef's Creation; Washington Hills Late Harvest Riesling (Washington) 2017.



Grill Friendly Summer Wines
Tuesday, June 18  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It's grilling & picnic season! This summer be prepared with these lighter whites and low intensity reds. Additional wine details will follow.
1st Course: Tuna Tartare with Cucumber, Frisee & Ginger;
2nd Course: Blackened Snapper, Avocado, Remoulade & Mango;
3rd Course: Braised Pork with Pineapple-Jicama Salad, Bell Peppers, Star Anise & Mint;
Dessert Course: Chef's Creation.



White & Red Burgundy
Tuesday, June 25  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Burgundy is arguably one of the most important wine regions in France and the world. Taste Chardonnay and Pinot Noir in it’s purest form. Additional wine details will follow.
1st Course: Mahi Mahi with Baby Romaine, Goat Cheese, Walnuts, Ginger & Herb Dressing;
2nd Course: Pan Fried Skate with Parsnips and Almond Butter;
3rd Course: Veal Tenderloin with Celery Root Puree, Wild Boar Bacon and Roquefort;
Dessert Course: Chef's Creation.



Lobster and California Chardonnay
Wednesday June 26  •  7-9pm  •  $75
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Love and Marriage, Soup and Sandwich, and of course Lobster and Chardonnay... clearly a match made in Heaven in tonight’s class, we will find out why the rich buttery flavors of California Chardonnay pair so beautifully with the world’s most famous crustacean. Additional menu details will follow.
1st Course: Rickshaw Chardonnay (California) 2016;
2nd Course: Mon Frere Chardonnay (California) 2017;
3rd Course: Au Contraire Chardonnay (Russian River) 2016 & Chalk Hill Chardonnay (Sonoma Coast) 2017;
Dessert: Chef's Creation.



Lobster and California Chardonnay - REPEAT
Friday June 28  •  7-9pm  •  $75
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Love and Marriage, Soup and Sandwich, and of course Lobster and Chardonnay... clearly a match made in Heaven in tonight’s class, we will find out why the rich buttery flavors of California Chardonnay pair so beautifully with the world’s most famous crustacean. Additional menu details will follow.
1st Course: Rickshaw Chardonnay (California) 2016;
2nd Course: Mon Frere Chardonnay (California) 2017;
3rd Course: Au Contraire Chardonnay (Russian River) 2016 & Chalk Hill Chardonnay (Sonoma Coast) 2017;
Dessert: Chef's Creation.



Winemaker Series: Caymus
Saturday, June 29  •  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: Mer Soliel Chardonnay 2017;
2nd Course: Caymus Conundrum 2018;
3rd Course: Belle Glos Pinot Noir 2017;
4th Course: Caymus Cabernet Napa 2016 & Caymus Special Select 2016;
Dessert Course: Chef's Seasonal Creation.

JULY

Craft Beer & Wine Series: The Barrel: For the Love of Oak
Wednesday July 3  •  7-9pm  •  $84
Steve McKinney, Cellar Master, Dilworthtown Inn

Our Barrel Series explores the influence of oak in both craft beers & wines. This will be a very special dinner not to be missed!
1st Course: Braised Chicken and Sweet Potato Empanada, Piquillo Pepper Aioli, Cilantro; Quivira Sauvignon Blanc Dry Creek Valley 2017; Central Waters Brewer's Reserve Bourbon Barrel Scotch Ale, Scotch Ale;
2nd Course: Creamy Spring Pea Soup, Pancetta, Crispy Brussel Sprout Leaves, Crème Fraiche; Muirwood Chardonnay Arroyo Seco 2015; Central Waters Brewer's Reserve Belgian Style Quadruple Ale, Abbey Quad, 11.9%;
3rd Course: Duck Confit and Frisee Salad, Blood Orange, Blackberry Vinaigrette, Shaved Fennel; The Crusher Pinot Noir 2016; Central Waters Brewer's Reserve Bourbon Barrel Barleywine, Barley Wine, 11.2%;
4th Course: Seared Filet Mignon, Balsamic Demi Glace, Roasted Spring Vegetables, Fines Herbs Liberty School Cabernet Sauvignon Paso Robles; Central Waters Brewer's Reserve Bourbon Barrel Stout, Imperial Stout, 9.5%;
Dessert: Chef's Creation.