1 Dilworthtown Inn Mailing List Contact Us Home
Directions
About the Inn
Dinner Menu
Wine Cellar
Reservations
Gift Certificates
Food Products & Gifts
Special Events
Newsletter
Fabulous Recipes
About Inn Keepers Kitchen
Course Calendar
Course Descriptions
Entertaining
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

French Connection Series: Loire & Rhone
Wednesday, April 6  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This is the second part of a three part series in which we try and unravel some of the mystery of France. Tonight we examine the northern wines of Loire with the Southern wines of the Rhone. If you missed part one, don't worry, this can be a stand alone class as well!
1st Course: Country-Style Terrine, Walnut Raisin Bread Toast, Apricot Ginger Chutney; Jovly Vouvray (Loire Valley, FR) 2014;
2nd Course: Bouillabaisse, AKA “Fish Stew”; Jean Luc Colombo Blanc Cote Du Rhone Blanc "Les Abeilles" (Rhone Valley, FR) 2014;
3rd Course: Stuffed Quail, Cornbread, Sausage & Cranberries, Mushroom Herb Ragout; Jovly Chinon (Loire Valley, FR) 2011;
Dessert Course: Chef's Creation; Jean Luc Colombo Cote du Rhone Rouge "Les Abeilles" (Rhone Valley, FR) 2013.



Wines & Food of Spring
Tuesday, April 12  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Kick off Spring with these new release from the East & West coast.
1st Course: Scallop Crudo, Grapefruit, Fennel Fronds, Chili Cepper; Sauvignon Blanc, Kono Estate 2014, Marlborough, New Zealand;
2nd Course: Pan Seared Halibut, Spring Peas and Bacon; Viognier, Horton Cellars 2013, Charlottesville, Virginia;
3rd Course: Rack of Lamb with Morel Mushrooms, Potato and Ramps; Pinot Noir, Julia James 2013, Sonoma, CA & Shiraz, Peter Lehmann 2014, Barossa, Australia;
Dessert Course: Angel Food Cake, Strawberry Rhubarb Compote, Fresh Whipped Cream.



Chardonnay and Crab
Wednesday, April 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join us for a culinary journey that exemplfies some of the various tastes of crab. Tonight is sure to suprise while exploring this delicate and flavorful gourmet staple. The courses tonight are expertly paired by Hudson Austin showcasing the wide range of style in Chardonnay.
1st Course: Crab Cake with Asian Pear, Jicama & Cucumber; Romuald Petit Bourgogne Blanc (Burgundy, FR) 2014;
2nd Course: Spicy Crab & Grits with Bacon, Oyster Mushrooms & Green Onion; Cloud Break Chardonnay (California) 2014;
3rd Course: Roasted Chicken Breast with Crab & Spring Pea Oscar Sauce; Robert Oatley Chardonnay (Margaret River, AU) 2013 & Santa Rita Chardonnay Reserva (Casablanca, CL) 2011;
Dessert Course: Chef's Creation.



Local Breweries within 50 miles: Spring 2016
Saturday, April 16  •  7-9pm  •  $65
Steve McKinny, Beer Educator

This is our first in a series of 50 Mile Dinners where we explore the beers of breweries with 50 miles radious. Watch for a summer event too! Additional menu details will follow.
1st Course: Cheese Course; Philadelphia Brewing Company Pale Ale, American Pale Ale, 5.25%; Saint Boniface Paideia Pale Ale, American Pale Ale, 5%;
2nd Course: Shellfish Course; Sly Fox Saison Vos, Saison, 6.9%; Yards Saison, Saison, 6.5%;
3rd Course: Fish Coures; Conshohocken IPA, IPA, 6.4%; Stouds Four Play IPA, IPA, 6%;
4th Course: Entrée Course; Lancster Milk Stout, Sweet Stout, 5.3%; Flying Fish Belgian Abbey Dubbel,Abbey Dubbel, 7.2%;
Dessert: Chef’s Creation; Round Guys The Berliner, Berliner Weisse, 3.7%; Saucony Creek Schnickelfritz Chocolate Cherry, Milk/Sweet Stout, 8%.



Clash of the Titans: Sonoma vs Sicily
Tuesday, April 19  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Enjoy the styles as we pair the wide variety of micro-climates of Sonoma with wines of Sicily’s rugged terrain.
1st Course: Stuffed Piquillo Pepper with Tuna & Eggplant, Pine Nuts, White Anchovy; Etna Bianco, Firriato 2014, Sicily, Italy;
2nd Course: Black Sea Bass, Shitake Mushrooms, Gruyere & Tarragon Cream; Chardonnay, The Calling "Dutton Ranch" 2013, Russian River, Sonoma, CA;
3rd Course: Grilled New York Strip, Balsamic Onions & Bacon; Nero d' Avola, Branciforti "Bordonaro" 2014, Sicily, Italy & Zinfandel, Kunde Estate 2013, Sonoma, CA;
Dessert Course: Chef's Creation.



Clash of the Titans: Bordeaux vs Tuscany
Tuesday, April 26  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Taste Spring releases from two of the most prominent wine regions of the world.
1st Course: Scallop Crudo, Wasabi Aioli; Bordeaux Blanc, Chateau Coucheroy 2013, Pessac, Bordeaux, France;
2nd Course: Red Snapper with Miso Butter, Couscous & Vegetable Succotash; Vernaccia di San Gimignano, Toscolo 2014, Tuscany, Italy;
3rd Course: Lamb Ossobuco, Roquefort Cheese Soft Polenta; Graves, Chateau de Cruzeau 2012, Leognan, Bordeaux, France & Super Tuscan, "Campaccio" Terrabianca 2011, Tuscany, Italy;
Dessert Course: Chef's Creation.



Lobster Lovers!
Wednesday, April 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

From the first bite to the last, this “not to be missed” class is always a night full of inspiring effort in taking a new approach in showcasing this most sought after of ingrediatents, LOBSTER! While we could make our own version of “Iron Chef”, we let the kitchen go in all sorts of new directions with this class and tonight will be no exception. Each course is highlighted with a wine pairing matched by Hudson Austin to highlight every succulent morsel.
1st Course: Lobster Salad with Strawberries, Prosciutto, Mozzarella & Basil; Acinum Prosecco (Friuli, IT) NV;
2nd Course: Lobster Newburg with Spinach & House-made Pork Sausage; Bonny Doon Heart Has Its Riesling (California) 2013
3rd Course: Lobster Tail with Duck Confit, Butternut Puree; Warwick Estates Pinotage (Stellenbosch, South Africa) 2013;
Dessert Course: Chef's Creation; Blandys 5 Year Malmsey Madeira (Madeira, PRT).



Craft Beer & Wine Series: Bertani WInes & Free Will Brews
Friday, April 29  •  7-9pm  •  $75
Beer Educator

Explore how both beer & wine can compliment the entire dinner.
1st Course: Prosciutto Wrapped Shrimp with Apricot Pepper Glaze; Bertani Pinot Grigio 2014; Free Will Destin Wit, Witbier, 5.7%;
2nd Course: Tuna Ceviche; Bertani Serole Soave 2014; Free Will Sputnik Mango Wheat, Fruit Beer, 5%;
3rd Course: Cornish Game Hen with Slow Cooked Pork Belly & Beans; Bertani Serole Soave 2014; Free Will Free Will Kragle, IPA, 6.6%;
4th Course: Lamb Loin with Exotic Mushroom Ragout, Salsify, Celery Root Pomme Pureel Bertani Original Secco Valpolicella 2012 31.99l Free Will Nut Brown, Brown Ale, 5.4%l
Dessert Course: Chef Creation; Bertani Recioto (Veneto, IT) 2010; Free Will Cuvee Aigre, Sour/Wild Ale, 7.0%.

MAY

California Wine Series: Wines of Napa Valley
Tuesday, May 3  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Come explore Napa - it has so many great wineries.
1st Course: Pan Seared Scallops with Salmon Roe & Parsley Pesto; Sauvignon Blanc, Girard Estate 2014;
2nd Course: Mussel Risotto with Tomato, Saffron & Tarragon; Chardonnay, Flora Springs 2014;
3rd Course: Seared Duck with Cherry Chutney & Basmati Rice; Pinot Noir, Artesa Estate 2013 & Cabernet Sauvignon, Joseph Carr 2013;
Dessert Course: Chef's Creation.



The Pacific Coast Series: Oregon Wines
Wednesday, May 4  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Oregon is often compared to Burgundy with it’s seemingly similar latitude. Tonight’s class will showcase classic wines from some of the best players in Oregon winemaking.
1st Course: Marinated Calamari with Cucumber, Watercress & Cilantro; Elk Cove Pinot Gris;
2nd Course: Grilled Salmon with Potato Salad & Black Olive Vinaigrette; A to Z Chardonnay;
3rd Course: Pork Tenderloin with Smoked Mozzarella & Onion Confit; Rex Hill Pinot Noir;
Dessert Course: Chef's Creation; Elk Cove “Ultima”.



Women in Wine, in Honor of Mothers Day
Tuesday, May 10  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The smarter, stronger Sex is are taking over the wine industry in a big way.
1st Course: Charred Shrimp with Jicama, Jalapeno & Tequila; Sauvignon Blanc, St. Supery 2014, Napa, CA;
2nd Course: Halibut Cheeks with Toasted Garlic & Lemongrass Oil; Pinot Gris, Left Coast Cellars 2014, Willamette, Oregon;
3rd Course: Veal Tenderloin with Foie Gras Stuffed Dates; Cabernet Sauvignon, Kunde Estate 2013, Sonoma, CA & Malbec, Q, Zuccardi Familia 2012, Mendoza, Argentina;
Dessert Course: Chef's Creation.



Old World vs. New World: Chardonnay and Syrah
Tuesday, May 17  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Let's explore the backgrounds on two of the important wine varieties in the World.
1st Course: Grilled Octopus with Chick Peas & Tomatoes; Bourgogne Chardonnay, Domaine Roux 2013, Burgundy, France;
2nd Course: Swordfish with Marinated Olive & Hazelnut Gremolata; Chardonnay, Hahn Estate S.L.H. 2014, Santa Lucia Highlands, CA;
3rd Course: Wild Boar with Arugula & Lemon-Rosemary Vinaigrette; Crozes Hermitage, Vidal Fleury 2013, Rhone Valley, France; Syrah, Fess Parker 2012, Santa Barbara, CA;
Dessert Course: Chef's Creation.



The Pacific Coast Series: Washington State
Wednesday, May 18  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Washington State is one of the fastest growing producers of fine wine in the US. Because of it’s ideal climate for cultivating various grapes there is seemingly nothing which doesn’t grow there. Tonight we will taste through some of the highlights, expertly paired by Wine Junkie, Hudson Austin.
1st Course: Tuna Tartare with Almonds, Kale & Banana Puree; Milbrandt Pinot Gris;
2nd Course: Red Snapper with Local Heirloom Tomatoes; Waterbrook Chardonnay;
3rd Course: Roasted Chicken with Broccoli & Red Pepper Chutney; Ross Andrews “The Huntsman” Cabernet Sauvignon;
Dessert Course: Chef's Creation; Washington Hills “Late Harvest” Riesling.



Italian Wine Series: Wines of Piedmont
Tuesday, May 24  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Along with its neighbor to the South, Tuscany, Piedmont is arguably the most quality oriented wine region in Italy, and one of the best in the World.
1st Course: Charred Squid with Sweet Chili Glaze, Baby Arugula & Garlic; Gavi di Gavi, Villa Rosa 2014;
2nd Course: Striped Bass with Spring Leeks & Shiitake Mushrooms; Dolcetto d' Alba, Marcarini 2013;
3rd Course: Pheasant with Pureed Potato & Green Apple; Barbaresco, Produtorri del Barbaresco DOCG 2012 & Barolo, Viberti "Buon Padre" DOCG 2010;
Dessert Course: Chef's Creation.



SOLD OUT - The Pacific Coast Series: California’s North Coast
Wednesday, May 25  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

California is the most often thought about place for wine in America. Some many wineries are here and thriving and tonight we will explore some of the wines from the more northerly parts of Califonia. Additional wine & menu details will follow.
1st Course: Bonny Doon Riesling;
2nd Course: Sebastiani Chardonnay;
3rd Course: Aquians Pinot Noir & Aquinas Cabernet Sauvignon;
Dessert Course: Chef's Creation.



Craft Beer Series: IPA Dinner
Friday, May 27  •  7-9pm  •  $70
Steve McKinney, Beer Educator


1st Course: Citrus Marinated Scallops with Baby Brussels, Apple Wood Smoked Bacon, & Parsnip Puree; Bells Two HeartedAle, IPA, 7% & Bear Republic Racer 5, IPA, 7.5%;
2nd Course: Rare Tuna with Cilantro, Green Apple, Shredded Carrot & Wasabi Aioli; Deschutes Fresh Squeezed, IPA, 6.4% & Shorts Huma Lupa Licious, IPA, 7.7%;
3rd Course: Duck with Sweet Hoisin, Brandied Cherries, Burt Orange Peel & Shaved Cinnamon; Half Acre GoneAway, IPA, 7% & Firestone Walker Union Jack, IPA, 7.5%;
4th Course: Curry Spiced Lamb with Smoked Sea Salt, Mint & Cucumber; Great Divide Titan IPA, 7.1% Dark Horse Double Crooked Tree, IPA, 13.6%
Dessert Course: Dark Chocolate with Roasted Pineapple and Black Pepper; Ballast Point, Sculpin - Pineapple, IPA, 7% & Spring House The Astounding Shemonster Mango, IPA, 7.7%.



Winemaker Series: Cakebread Winery
Saturday, May 28  •  7-9pm  •  $125
Winery Representative


1st Course: Goat Cheese Salad with Braised Beets & Toasted Fennel Vinaigrette; Sauvignon Blanc Napa Valley 2014;
2nd Course: Chilled Lobster with Avocado, Tarragon & Scallion; Chardonnay Napa Valley 2014;
3rd Course: Seared Salmon with Wild Mushrooms, Fava Beans & Chervil; Pinot Noir 2014
4th Course: Veal with Spring Leeks, Soft Polenta & Truffle Oil Merlot Napa Valley 2014 & Cabernet Sauvignon Napa Valley 2014;
Dessert Course: Chef's Creation.



Lobster & Chardonnay
Tuesday, May 31  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Lobster and the Chardonnay. Two our our favorites come together for a fun dinner. Additional wine details will follow.
1st Course: Lobster with Vanilla, Pureed Cauliflower & Shaved Parmesan; Chardonnay, Mc Williams 2014, SE Australia;
2nd Course: Lobster Bolognese; Pouilly Loche, Domaine Verget 2014, acon, France;
3rd Course: Lobster Couscous with Baby Bok Choy; Chardonnay, Stillman Street 2012, Alexander Valley, CA & Chardonnay, Gravel Bar 2014, Columbia Valley, WA;
Dessert Course: Chef's Creation.

JUNE

Crab and Sparkling Wine
Wednesday, June 1  •  7-9pm  •  $65
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: Soft Shell Crab with Arugula & Smoked Jalapeno Tartar Sauce; Marquis de la Tour;
2nd Course: Crab “Club” with Pancetta & Green Herb Mayo; Acinum Prosecco;
3rd Course: Crab Cake with Smoked Paprika Butter; Ferrari Brut;
Dessert Course: Chef's Creation; Marenco Moscato d’Asti.



Southern Hemisphere: Chile and Argentina
Tuesday, June 7  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tonight features two of the most important regions. Malbacs from Argentina and Sauvignon Blanc from Chile Additional wine details will follow.
1st Course: Grilled Shrimp with Charred Onion Salad & Fresh Oregano; Sauvignon Blanc, Casa Patronales 2015, Maule, Chile;
2nd Course: Cod with Clam Velouté and Chorizo; Torrontes, Santa Julia 2014, Salta, Argentina;
3rd Course: Rabbit with Green Olives, Roasted Shallots & White Beans; Malbec, Ruca Malen 2014, Mendoza, Argentina & Cabernet Sauvignon, De Martino 2014, Maipo, Chile;
Dessert Course: Chef's Creation.



Tuscany Un-Corked
Wednesday, June 8  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we celebrate the food and wine of Tuscany. Known far and wide for producing some of the most wanted wines around the world, this class is all about thoroughly enjoying the Italian life. Classicly paired, amazing cuisine, and an all around great time!
1st Course: Smoked Salmon with Local Corn & Crème Fraiche; Teruzzi & Puthod Terre di Tufi;
2nd Course: Skate with Grilled Eggplant & Lemon Basil Oil; San Fabiano Chianti Putto;
3rd Course: Squab with Polenta, Peas & Pearl Onions; Camigliano Rosso di Montalcino & Bibbiano Argante Super Tuscan;
Dessert Course: Chef's Creation.



Romantic Tuscan Dinner
Tuesday, June 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Enjoy a tour the countryside of Chanti, Montepulciano, & Montalcino. Additional wine details will follow.
1st Course: Salmon Tartare, Seaweed, Soybean & Lime Vinaigrette; Super Tuscan White, Carpineto "Dogajolo" 2014;
2nd Course: Halibut with Swiss Chard & Toasted Coriander Seed; Chianti Classico, Piccini Estate 2010;
3rd Course: Bison with Blueberry-Corn Salsa, Spiced Mustard & Crisp Shallots; Vino Nobile de Montepulciano, Riserva 2010, & Carpineto Rosso di Montalcino, Colle Massari 2009;
Dessert Course: Chef's Creation.



Chardonnay Un-Corked
Wednesday, June 15  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

From Burgundy to California and many places in between, this class is all about chardonnay. Chardonnay is the most popular of white wine grapes and showcases terroir completely and with purity. Tonight’s class offers up amazing pairings expertly matched by Wine Educator, Hudson Austin.
1st Course: Scallops over Potato and Leeks with Sea Urchin; Reserve des Rochers Macon Chaintre;
2nd Course: Red Snapper over Heirloom Tomatoes; Austerity Chardonnay;
3rd Course: Guinea Hen with Caramelized Baby Carrots & Brown Butter; Waterbrook Chardonnay & Robert Oatley Chardonnay;
Dessert Course: Chef's Creation.



Grill Friendly Summer Wines
Tuesday, June 21  •  7-9pm  •  $65
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; Chenin Blanc, Vinum Cellars 2014, Central Coast, CA;
2nd Course: Blackened Snapper, Avocado, Remoulade & Mango; Pinot Gris / Riesling, "Borealis", Montinore 2014, Willamette OR;
3rd Course: Braised Pork with Pineapple-Jicama Salad, Bell Peppers, Star Anise & Mint; Cotes du Rhone, Vidal Fleury 2012, Rhone, France & Zinfandel,Renwood B B Q 2011, Amador, CA;
Dessert Course: Chef's Creation.



Sonoma Un-Corked
Wednesday, June 22  •  7-9pm  •  $65
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 sweaty 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: Frog’s Legs with Roasted Garlic & Parsley; Sebastiani Sauvignon Blanc;
2nd Course: Striped Bass with Sweet Corn & Champagne Vinaigrette; Foppiano Chardonnay;
3rd Course: Lamb Rack with Local Beans & Mint Pesto; Sean Minor Pinot Noir & Queens Peak Cabernet Sauvignon;
Dessert Course: Chef's Creation.



A Chesapeake Dinner with Crab & Chardonnay
Tuesday, June 28  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional wine details will follow.
1st Course: Crab Cocktail with Avocado; Chardonnay "Unoaked", Donati Cellars 2014, Monterey, CA;
2nd Course: Soft Shell Crab with Broccoli Rabe & Brown Butter; Chardonnay "Bourgogne", Domaine Roux 2014, Burgundy, France;
3rd Course: Crab Cake with Clam Sauce & Merguez Sausage; Chardonnay, Artesa Estate 2013, Carneros, CA & Chardonnay, Joseph Carr 2014, Sonoma Coast, CA;
Dessert Course: Chef's Creation.



Lobster Lovers! Lobster and Spanish Wines
Wednesday, June 29  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

From the first bite to the last, this “not to be missed” class is always a night full of inspiring effort in taking a new approach in showcasing this most sought after of ingredients, LOBSTER! Tonight we pair lobster with some great wines of Spain! Each course is highlighted with a wine pairing matched by Hudson Austin to highlight every succulent morsel.
1st Course: Lobster Gazpacho with Cilantro & Cumin; Jaume Serra Cristalino Extra Dry Cava;
2nd Course: Grilled Shrimp over Lobster Potatoes with Velouté; Pedro Escudero Fuente Milano Rueda;
3rd Course: Lobster with Cantaloupe, Peach, Blueberries & Torn Basil; Faustino VII Rioja & Vega Tolosa "11 Pinos" Bobal;
Dessert Course: Chef's Creation; Annecoop Muscat "Flare".