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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.

ONLINE Class Reservation
If we are not in our office or unable to answer the phone, the best way to reserve your seat is to click CLASS REQUEST. We will call you back to confirm your reservation or waiting list status.



SEPTEMBER

Steakhouse Night Wine Dinner - Autumn Dinner -- SEE 9/14
Friday September 6  •  7-9pm  •  $78
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: Autumn Vegetable Caesar, Roasted Brussel Sprouts, Butternut Squash, Charred Red Cabbage, Classic Caesar Dressing, Parmesan Croutons; Vina Robles Sauvignon Blanc (Paso Robles, CA);
2nd Course: Pan Seared Crab Cake, Caper Beurre Blanc, Grilled Citrus; Lincourt Chardonnay (Santa Rita Hills, CA) 2016;
3rd Course: Blue Cheese Crusted Filet, Sweet Potato Mash, Roasted Pepper Relish, Port Demi Glace; Aviary Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Chef's Creation.



California Wine Series: Wines of Napa
Tuesday September 10  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

We continue our Wine Destination series, and travel to Napa, California. Arguably the most important wine region in the US, and one of the most important in the world of wine. Tonite, we will traverse the valley with its wonderful offerings of Chardonnay, Pinot Noir and Cabernet.
1st Course: Grilled Caesar Salad, Charred Romaine Heart, Classic Caesar Dressing, Grilled Croutons, Shaved Parmesan, Szechuan Peppercorn; Chardonnay, Clos Pegase 2017;
2nd Course: Dan Dan Noodles, Minced Pork, Housemade Chili Oil, Cinnamon, Five Spice, Scallion; Merlot, Swanson Cellars 2016;
3rd Course: Grilled Beef Tenderloin, Roasted Broccoli and Cauliflower, Fresh Fig Sauce; Cabernet Sauvignon, Volunteer 2016 & Petite Sirah, Girard Estate 2015;
Dessert: Chef's Creation.



Education of the Old World - A Taste of Northern Italy
Wednesday September 11  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tied so closely to the rest of Europe, Northern Italy has much more in common in the culinary and wine world with it's neighbors to the north than it's southern bretheren. The mountain terrain, cooler climate and exceptional vineyards are home to a rich landscape of flavors and tonight's class will highlight some of these amazing tastes.
1st Course: Antipasto Salad, Arugula, Prosciutto di Parma, Fontina Cheese, Figs, Balsamic Vinegar; Acinum Prosecco (Friuli, IT) NV;
2nd Course: Pesto Bianco, Handmade Cavatelli with Walnut and Ricotta Pesto, Fresh Marjoram; Torre di Luna Chardonnay (Delle Vanezie, IT) 2017;
3rd Course: Barolo Braised Shortrib, Soft Polenta, Charred Carrots, Hazelnut Gremolata; Antico Fuoco Rosso (Veneto, IT) 2017;
Dessert: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2018.



Steakhouse Night Wine Dinner - Autumn Dinner
Saturday September 14  •  7-9pm  •  $78
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: Autumn Vegetable Caesar, Roasted Brussel Sprouts, Butternut Squash, Charred Red Cabbage, Classic Caesar Dressing, Parmesan Croutons; Vina Robles Sauvignon Blanc (Paso Robles, CA);
2nd Course: Pan Seared Crab Cake, Caper Beurre Blanc, Grilled Citrus; Lincourt Chardonnay (Santa Rita Hills, CA) 2016;
3rd Course: Blue Cheese Crusted Filet, Sweet Potato Mash, Roasted Pepper Relish, Port Demi Glace; Aviary Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Chef's Creation.



Expedition to Bordeaux
Tuesday September 17  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Bordeaux is arguably the most important wine destination in the world, both for its lovely white wines and ethereal reds, not to mention the sweet wines. Come join us on our fun expedition. Additional wine & menu details will follow. @Additional menu details will follow.
1st Course: White Wine Steamed Mussles, Tomato Saffron Broth, Bacon Lardonm Fennel, Toasted Baguette; Bordeaux Blanc, Chateau la Gravieres 2017 (Entre deux Mers);
2nd Course: Pan Roasted Duck Breast, Parsnip Puree, Charred Baby Carrot, Blueberry Pan Jus; Medoc, Chateau Greysac 2015 (Medoc);
3rd Course: Braised Oxtail, Herb de Provence Potatoes, Shaved Breakfast Radish, Fines Herbs; Graves, Chateau de Cruzeau 2015 (Pessac-Leognan);
Dessert: Chef's Creation; Sauternes, Chateau Bastor Lamontagne 2016.



Education of the New World - Passion of Paso Robles
Wednesday September 18  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paso Robles has long been the home to the iconic American grape, Zinfandel. But there is more, so much more to taste and experience. Warmed by the sun for long warm days, cooled at night by the Pacific Ocean just six miles away. Tonight's class explores this amazing wine region and the great food found therein.
1st Course: Honey Crisp Apple Salad, Bacon, Baby Kale, Goat Cheese Dressing, Dried Cherries; Terre Rouge "Enigma" White (Paso Robles, CA) 2012;
2nd Course: Seared Diver Scallops, Butternut Squash Puree, Pickled Scallion and Chili, Brown Butter; Vina Robles Chardonnay (Paso Robles, CA) 2017;
3rd Course: Braised Lamb Shank, Roasted Sunchokes, Charred Haricot Verts, Pickled Pomegranate, Dill; Treana Cabernet Sauvignon (Paso Robles) 2017;
Dessert: Chef's Creation; EOS "Tears of Dew" Late Harvest Riesling (Paso Robles, CA) 2017.



Steakhouse Night Wine Dinner - Autumn Dinner -- SEE 9/14 or 9/28
Friday September 20  •  7-9pm  •  $78
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: Autumn Vegetable Caesar, Roasted Brussel Sprouts, Butternut Squash, Charred Red Cabbage, Classic Caesar Dressing, Parmesan Croutons; Vina Robles Sauvignon Blanc (Paso Robles, CA);
2nd Course: Pan Seared Crab Cake, Caper Beurre Blanc, Grilled Citrus; Lincourt Chardonnay (Santa Rita Hills, CA) 2016;
3rd Course: Blue Cheese Crusted Filet, Sweet Potato Mash, Roasted Pepper Relish, Port Demi Glace; Aviary Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Chef's Creation.



Lobster & Chardonnay
Tuesday September 24  •  7-9pm  •  $78
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage. Additional menu details will follow.
1st Course: Lobster Salad, House made Mayonnaise, Tarragon, Chives, Lemon Zest, Fresh Russet Potato Chips; Macon Lugny, Les Charmes 2017, Burgundy, France;
2nd Course: Lobster Mac and Cheese, Casarecce Pasta, Smoked Gouda, Cheddar, Parmesan, Herbed Panko Bread Crumbs; Chardonnay, Robert Hall 2017, Central Coast, CA
3rd Course: Baked Lobster Tail, Creamy Arugula Puree, Honey Roasted Baby Carrots, Beurre Blanc; Chardonnay, Joseph Carr 2017, Russian River, CA & Chardonnay, Fess Parker 2018, Santa Barbara, CA;
Dessert: Chef's Creation.



California Super Stars - Napa & Sonoma
Wednesday September 25  •  7-9pm  •  $74
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Napa and Sonoma are synonymous with California wine and food. The famed UC Davis has a transfer program set up with Napa College and there are innumerable graduates of all sorts of programs from the university in various wine making positions throughout California. In Napa and Sonoma, we can find classic and shockingly new wines that both excite and reinforce our perceptions of these most classic of California wine regions.
1st Course: Kale Caesar Salad, Garlic Croutons, Parmigianno, Soy Marinated Egg Yolk; Heritance Sauvignon Blanc (Napa Valley, CA) 2016 & Roth Sauvignon Blanc (Russian River Valley, Sonoma, CA) 2017;
2nd Course: Roasted Duck Leg, Roasted Red and Yellow Beets, Dried Figs, Dill Yogurt Sauce; Redwood Empire Pinot Noir (North Coast, CA) 2017;
3rd Course: Grilled Marinated Hanger Steak, Broccoli Basil Puree, Roasted Lemon Potatoes; Aviary Vineyards and Winery (Napa Valley, CA) 2016 & Sebastiani Cabernet Sauvignon (Sonoma Valley) 2016;
Dessert: Chef's Creation.



Autumn Bourbons & Harvest Gins
Thursday September 26  •  7-9pm  •  $79
Michael Walsh, Wine Educator, Majestic Wine and Spirits

As the season changes to the cooler nights of autumn so do libations change from gins to bourbons. We explore the range of autumn sophistication with Brandywine Branch Distillery from Elverson, PA, pairing cocktails with dinner. Your hosts this evening are Lisa Natalizio and Michael Walsh during the evening.
1st Course: Chinese Fried Cauliflower, Sweet Soy Orange Sauce, Toasted Sesame, Scallions; Negroni - Harvest Gin, Campari, Sweet Vermouth, Orange Twist;
2nd Course: Seared Scallops, Granny Smith Puree, Fried Prosciutto, Szechuan Peppercorn Honey; Autumn Apple Spice - Harvest Gin, Applecider;
3rd Course: Grilled Bone in Pork Chop, Pimenton Whipped Potatoes, Caramelized Brussels Sprouts, Triple Smoked Bacon, Balsamic Drizzle; Old Fashion - Bourbon, Orange Peel, Bitters, Luxardo Cherry;
Dessert: Espresso Panna Cotta, Chocolate Ganache, Honey Roasted Walnuts; Bourbon served neat.



Lobster & Chardonnay
Friday September 27  •  7-9pm  •  $78
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage. Additional menu details will follow.
1st Course: Lobster Salad, House made Mayonnaise, Tarragon, Chives, Lemon Zest, Fresh Russet Potato Chips; Macon Lugny, Les Charmes 2017, Burgundy, France;
2nd Course: Lobster Mac and Cheese, Casarecce Pasta, Smoked Gouda, Cheddar, Parmesan, Herbed Panko Bread Crumbs; Chardonnay, Robert Hall 2017, Central Coast, CA
3rd Course: Baked Lobster Tail, Creamy Arugula Puree, Honey Roasted Baby Carrots, Beurre Blanc; Chardonnay, Joseph Carr 2017, Russian River, CA & Chardonnay, Fess Parker 2018, Santa Barbara, CA;
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Autumn Dinner
Saturday September 28  •  7-9pm  •  $78
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: Autumn Vegetable Caesar, Roasted Brussel Sprouts, Butternut Squash, Charred Red Cabbage, Classic Caesar Dressing, Parmesan Croutons; Vina Robles Sauvignon Blanc (Paso Robles, CA);
2nd Course: Pan Seared Crab Cake, Caper Beurre Blanc, Grilled Citrus; Lincourt Chardonnay (Santa Rita Hills, CA) 2016;
3rd Course: Blue Cheese Crusted Filet, Sweet Potato Mash, Roasted Pepper Relish, Port Demi Glace; Aviary Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Chef's Creation.

OCTOBER

Super Tuscans
Tuesday October 1  •  7-9pm  •  $73
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 wine details will follow.
1st Course: Seared Scallops, Butternut Squash Puree with Ginger and Roasted Garlic, Cashew Gremolata, White Balsamic Reduction;
2nd Course: Duck Salami Crostino, Arugula Pesto, Roasted Red Pepper, Shaved Piave Cheese, Grilled Sourdough;
3rd Course: Pork Cheek Ragu, Tomato, Sage, Clove, Casarecce Pasta;
Dessert: Chef's Creation.



Oktoberfest - An adventure in Traditional Wine & Beer of Germany
Wednesday October 2  •  7-9pm  •  $77
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Germany has been long known for their celebration, Oktoberfest. A celebration rooted in history as a marriage celebration, it is used around the world often as a harvest celebration and often just an easy excuse to imbibe. Tonight our class will explore some traditional beers and wines paired with a sampling of traditional and non-traditional German fare. Additional beer details will follow.
1st Course: Arugula and Honey Crisp Apple Salad, Birchrun Blue Cheese, German Speck, Mustard Vinaigrette; Louis Guntrum Dry Riesling (Rheinhessen) 2017;
2nd Course: Bratwurst and Sauerkraut Spring Roll, Dill Sour Cream, Julienned Scallion and Carrot; Louis Guntrum Royal Blue Riesling (Rheinhessen) 2018;
3rd Course: Bavarian Pot Roast, Red Wine and Vinegar Braised Short Rib, German Potato Salad, Sauteed Greens; Becker Estate Pinot Noir (Pfalz) 2014 & Zillinger Cabernet Sauvignon (Niederostereich) 2015;
Dessert: Black Forrest Cake.



Lobster & Chardonnay
Thursday October 3  •  7-9pm  •  $78
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage. Additional menu details will follow.
1st Course: Lobster Salad, House made Mayonnaise, Tarragon, Chives, Lemon Zest, Fresh Russet Potato Chips; Macon Lugny, Les Charmes 2017, Burgundy, France;
2nd Course: Lobster Mac and Cheese, Casarecce Pasta, Smoked Gouda, Cheddar, Parmesan, Herbed Panko Bread Crumbs; Chardonnay, Robert Hall 2017, Central Coast, CA
3rd Course: Baked Lobster Tail, Creamy Arugula Puree, Honey Roasted Baby Carrots, Beurre Blanc; Chardonnay, Joseph Carr 2017, Russian River, CA & Chardonnay, Fess Parker 2018, Santa Barbara, CA;
Dessert: Chef's Creation.



Wines of Mendoza Argentina
Tuesday October 8  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Mendoza Province is one of Argentina's most important wine regions, accounting for nearly two-thirds of the country's entire wine production. Come try wines form the high altitudes of the Andes. Additional wine details will follow.
1st Course: Sweet Potato, Onion and Gouda filled Empanada, Cilantro Aioli, Toasted Sesame Seeds;
2nd Course: Chorizo Ragu, Linguine, Fresh Oregano, Provolone Cheese;
3rd Course: Argentine Asado, Grilled Strip Steak, Charred Broccolini and Cherry Tomatoes, Chimichurri;
Dessert: Chef's Creation.



Sunset in Sonoma
Wednesday October 9  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma, let’s face it, is stunning! Rolling gentle hillsides, green fields, and great wines are what is in store for us tonight. Our experience this evening will showcase this contrasting wine region and highlight the exciting flavors of Sonoma. Tonight, we are joined by Sonoma fan and Sommelier Hudson Austin, Wine Educator of The Wine Merchant.
1st Course: Chilled Corn Soup, Topped with Avocado Salsa, Smoked Paprika, Olive Oil Croutons; Cannonball Sauvignon Blanc (Sonoma, CA);
2nd Course: Butter Poached Lobster, Confit Potatoes, Fresh Peas, Red Bell Pepper, Coriander Beurre Blanc; Chalk Hill Chardonnay (Sonoma Coast);
3rd Course: Braised Beef Ragu served over Papardelle tossed in a Burnt Carrot Sauce; Sebastiani Cabernet Sauvignon (Alexander Valley) & Sebastiani Zinfandel (Sonoma);
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Autumn Dinner
Friday October 11  •  7-9pm  •  $78
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: Autumn Vegetable Caesar, Roasted Brussel Sprouts, Butternut Squash, Charred Red Cabbage, Classic Caesar Dressing, Parmesan Croutons; Vina Robles Sauvignon Blanc (Paso Robles, CA);
2nd Course: Pan Seared Crab Cake, Caper Beurre Blanc, Grilled Citrus; Lincourt Chardonnay (Santa Rita Hills, CA) 2016;
3rd Course: Blue Cheese Crusted Filet, Sweet Potato Mash, Roasted Pepper Relish, Port Demi Glace; Aviary Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Chef's Creation.



28th Annual Dilworthtown Wine Festival 2018
Sunday, October 13  •  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.



Autumn Wines Enjoyed by the Fireplace
Tuesday October 15  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It is about this time each year, that we can feel a bit of a nip in the air, and the fireplace becomes the place to cozy up, we have chosen the perfect wines for just these occasions. Additional wine details will follow.
1st Course: Pumpkin and Wild Rice Soup, Leeks, Dry Sherry, Thyme Oil, Rye Croutons;
2nd Course: Roasted Broccoli and Shaved Fennel Salad, Lemon Tahini Dressing, Toasted Pine Nuts, Chili Oil;
3rd Course: Cider Braised Beef Short Ribs, Brown Butter Mashed Potatoes, Brandied Mushroom Sauce;
Dessert: Chef's Creation.



Exploration of the Southern Hemisphere
Wednesday October 16  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The "New World" and the "Old World" often collide in the world of wine, tonight we will take on some of the great regions that straddle the chasam of history in as "Old World" trading posts and wine history that goes back to about the 17th Century. The past ties to Europe in culture and wine are rich and also give way to modern wine makers wanting to make styles reflective of what they see as wine regions wholly apart from the progenitors of the vine. Our task tonight is to savor and enjoy these wines and try and place a perspective on what makes us all too happy to drink these pleasurable wines.
1st Course: Dashi Poached Scallops, Pickled Fresno Chilli, Micro Cilantro, Puffed Rice; Douglas Green Sauvignon Blanc (South Africa) 2018;
2nd Course: Rabbit Fricassee, Bacon, Shallot, Oyster Mushroom, Scallion; Tournon Mathilda Viognier/Marsanne (Victoria, AU) 2015;
3rd Course: Rosemary Crusted Lamb, Ratatouille, Port Wine Demi Glace; Farm to Table Cabernet Sauvignon Australia 2016 & A.A. Badenhorst Secateurs Red Blend 2016;
Dessert: Chef's Creation.



Beaujolais & Burgundy
Thursday October 17  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly. Additional wine details will follow.
1st Course: Crab Au Gratin, Parmesan Cream, Panko Topping, Chives, Sourdough;
2nd Course: Braised Rabbit Spring Roll, Star Anise, Sauteed Leeks, Ginger Carrot Puree, Sweet Soy Dipping Sauce;
3rd Course: Seared Pork Loin, Garlic Swiss Chard, Parsnip Potato Mash, Lemon Thyme Jus;
Dessert: Chef's Creation.



Wines of the Silverado Trail: Napa Valley Series
Tuesday October 22  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The trail began in 1852 and wine production in 1870s. We will visit Staggs Leap and Clos Pegase wineries. Additional wine details will follow.
1st Course: Sweet Potato Gnocchi, Sage Brown Butter, Toasted Walnuts, Parmigianno Reggiano;
2nd Course: Spicy Tuna Tartare, Avocado Wasabi Mousse, Micro Basil, Thick Cut Potato Chips;
3rd Course: Steak Diane, Beef Tenderloin Medallions, Whipped Potatoes, Dijon Cognac Jus, Chervil;
Dessert: Chef's Creation.



Autumn Harvest - Fine Wines for Cool Nights
Wednesday October 23  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Autumn marks the transition from Summer to Winter and during which time the days get shorter and the nights get cooler. It is also a time of joy with much abundant harvesting of Fall crops, and the beginning of some wonderful game and produce becoming available. Tonight we celebrate the harvest with some vibrant wines that are selected to highlight the flavors of Chef Foley's creations.
1st Course: Roasted Beet and Delicata Squash Salad, Mixed Baby Greens, Walnuts, Goat Cheese, Pomegranate Dressing; Sean Minor "Four Bears" Sauvignon Blanc (Sonoma, CA) 2017;
2nd Course: Crab and Butternut Squash Curry, Coconut Milk, Cardomom Scented Rice, Cilantro; Folktale Chardonnay (Monterey, CA) 2017 & Alias Pinot Noir 2017;
3rd Course: Bison Cottage Pie, Roasted Parsnip, Carrot, Peas, Whipped Potatoes, Fresh Thyme, Tawny Port Gravy; Aviary Cabernet Sauvignon (Napa Valley, CA) 2016;
Dessert: Chef's Creation.



Ghosts of Dilworthtown: Part 6
Thursday, October 24  •  7-9pm  •  $79
Free Spirit Paranormal Investigators

Enjoy dinner and a presentation from the paranormal investigators. Several investigators found the Inn was active and had some psychic impressions at the Inn and Blue Pear Bistro. We felt a different energy in the basement area; the wine cellar can make you feel uneasy. One felt his arm begin grabbed; another felt like they were being watched. We did have the incident on the 2nd floor of the Inn in which the chairs moved. Another had encountered a peach smell. Upon entering the Blue Pear one sensed what some believe to be residual energy from a time of war when the home was used for soldier care. Another sensed a male’s presence in the “dressing room” down the hall of the kitchen area. The name Harold or Harry came to mind. Join us for dinner to learn more about the investigators findings. Additional wine details will follow.
1st Course: Roasted Jack-O-Latern Soup, Coconut Milk, Smoked Paprika, Fried Shallots, Pepitas, Chives;
2nd Course: Arroz Negro, Squid Ink Rice with Grilled Garlic Shrimp, Cubanelle Peppers;
3rd Course: Pan Seared Filet Mignon, Deviled Potato Mash, Roasted Black Trumpet Mushrooms, Bloody Red Wine Beet Sauce;
Dessert: Chef's Creation.



Lobster Lovers - Lobster & Sparkling Wines from Around the World
Friday October 25  •  7-9pm  •  $77
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prosecco is the number one sparkling wine sold in the USA today, but sparkling wines aren’t just about Prosecco. There are Champagne styles, sweeter styles and much more. Tonight we pair these up with the subtle and exquisite flavor of lobster. Tonight’s class with the culinary showing of Chef Kevin Foley and Sommelier Hudson Austin’s pairings is sure to delight!
1st Course: Lobster Bruschetta and Butternut Squash Bruschetta, Olive Oil Ciabatta, Shaved Parmesan, Balsamic Drizzle; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: New England Lobster Chowder, Red Potato, Celery, Corn, Chives, Old Bay Cream; Gruet Cuvee 86 Brut (New Mexico) NV;
3rd Course: Baked Rock Lobster with Panko Herb Crust, Sesame Roasted Baby Carrots, Thai Chili Beurre Blanc; Avinyo Cava Brut Reserva (Penedes, Spain) NV;
Dessert: Chef's Creation; Martinolles Blanquette Limoux Ancestrale (Languedoc,FR) NV.



Lobster Lovers - Lobster & Sparkling Wines from Around the World
Wednesday October 30  •  7-9pm  •  $77
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prosecco is the number one sparkling wine sold in the USA today, but sparkling wines aren’t just about Prosecco. There are Champagne styles, sweeter styles and much more. Tonight we pair these up with the subtle and exquisite flavor of lobster. Tonight’s class with the culinary showing of Chef Kevin Foley and Sommelier Hudson Austin’s pairings is sure to delight!
1st Course: Lobster Bruschetta and Butternut Squash Bruschetta, Olive Oil Ciabatta, Shaved Parmesan, Balsamic Drizzle; Acinum Prosecco (Friuli, IT.) NV;
2nd Course: New England Lobster Chowder, Red Potato, Celery, Corn, Chives, Old Bay Cream; Gruet Cuvee 86 Brut (New Mexico) NV;
3rd Course: Baked Rock Lobster with Panko Herb Crust, Sesame Roasted Baby Carrots, Thai Chili Beurre Blanc; Avinyo Cava Brut Reserva (Penedes, Spain) NV;
Dessert: Chef's Creation; Martinolles Blanquette Limoux Ancestrale (Languedoc,FR) NV.

ONLINE Class Reservation
If we are not in our office or unable to answer the phone, the best way to reserve your seat is to click CLASS REQUEST. We will call you back to confirm your reservation or waiting list status.