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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.

Baby & Wedding Showers

Baby & Wedding Showers

The Inn Keeper's Kitchen is available for baby and bridal showers. We have a variety of options to make the day special. Call Kelsi Dana to arrange your event 610-399-1390.

JUNE

Pinot Grigio and Lobster
Tuesday, June 30  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits


1st Course: Lobster & Crab Mornay, Pinot Grigio,Barone fini 2013 Valadige, Italy;
2nd Course: Chilled Lobster with Mint, Cucumber, & Lemongrass Vinaigrette, Pinot Gris, Firesteed 2013 Willamette, Oregon;
3rd Course: Lobster Risotto with Charred Tomatoes, Roasted Garlic, & Basil, Pinot Grigio, Ca' Montini 2013 Trentino, Italy & Pinot Gris, Trimbach 2012 Alsace, France;
Dessert Course: Chef's Creation.

JULY

Eastern vs Western Pennsylvania Craft Beer Challenge
Friday July 3  •  7-9pm  •  $70
Steve McKinney

East matches against the West with 6 great breweries.
1st Course: Local Greens with Heirloom Tomato, Grilled Artichokes, Baby Carrots, West - Full Pint White Lightning, East - Free Will Destiny Wit;
2nd Course: Shellfish Course, Grilled Shrimp with Smoked Paprika, Sherry, Roasted Garlic, East - Troegs Perpetual;
3rd Course: Rare Ahi Tuna with Chilled Buckwheat Noodles, Cucumber, Spicy Peanut Sauce, West - Full Pint All-In Amber, East - Liquid Hero American Hero;
4th Course: Venison with Spiced Chocolate Rub, Raspberry Sauce, West - Full Pint Rye Rebellion, East - Weyerbacker Heresy;
Dessert Course: Lemon Mousse Cake with Fresh Strawberry & Pineapple, West - Rivertowne Hala Kahiki (Pineapple), East - Liquid Hero Schweet (Strawberry).



Pinot Grigio and Filet & Shrimp
Tuesday, July 7  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Compare Pinot from the New World and the Old World.
1st Course: Beef Carpaccio with Smoked Shrimp, Cucumber, Watercress, & Cilantro; Pinot Gris, Montinore 2013 Willamette, Oregon;
2nd Course: Soft Shell Crab with Potato-Parsnip Puree & Thai Basil Lobster Sauce; Pinot grigio, VIlla Pozzi 2013 Sicily, Italy;
3rd Course: Filet Mignon with Grilled Shrimp, Rosemary, Thyme, & Charred Lemon; Pinot Gris, Hahn EState 2013 Central Coast, CA & Pinot Grigio, Jermann 2013 Friuli, Italy;
Dessert Course: Chef's Creation.



Grillin’ and Chillin’! A night of perfect pairing for your Summer.
Wednesday, July 8  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A night of perfect pairing for your Summer.
1st Course: Grilled Scallops with Lemongrass Infused Salsa Verde; Liberty School Chardonnay (Central Coast);
2nd Course: Grilled Chicken with Oven Roasted Tomatoes, White Beans, Corn, & Apple Cider Vinaigrette; Line 39 Pinot Noir (California);
3rd Course: Grilled Venison with Grilled Local Strawberries; Terre Rouge Syrah Les Cotes d'Ouest (California);
Dessert Course: Chef's Creation, EOS Estate Zinfandel (Paso Robles).



Bastille Day - Celebrate with 4 special wines from France
Tuesday, July 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Try these four very special wine selections.
1st Course: Escargot cooked in Champagne with Hazelnuts & Parsley; Cotes du Luberon Blanc, Notre dame 2013;
2nd Course: Crab and Scallop Galette with Sweet Corn & Lobster Velouté; Macon villages, Georges Duboeuf 2012;
3rd Course: Broiled Squab with Haricot Verts, Summer Truffles, & Grilled Onions; Pinot Noir Bourgogne, Domaine roux 2012 & Graves, Chateau Cruzeau 2011 (Bordeaux);
Dessert Course: Chef's Creation.



The Best of the West! A to Z Winery…
Wednesday, July 15  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.


1st Course: Maryland Crab Cocktail with Avocado & Beets; A to Z Pinot Gris "Cascade Cuvee" (Oregon);
2nd Course: Pan Seared Red Snapper with Charred Scallions; A to Z Chardonnay (Oregon);
3rd Course: 3 Day Brined Pork Loin with Brown Sugar-Mustard Glaze; A to Z Pinot Noir "Cascade Cuvee" (Oregon);
Dessert Course: Chef's Creation, A to Z Night and Day Cabernet Blend (Oregon).



Spain Series: Wines of Madrid
Tuesday, July 21  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tour the wines Central & Morthern Spain.
1st Course: Rainbow Trout with Heirloom Tomato & Pea Shoots; Rueda,Bodega Las Brisas 2013;
2nd Course: Yogurt Marinated Chicken over Baby Spinach with Dill, Mint, & Parsley; Ribera del Duero, Cruz de Alba 2011;
3rd Course: Fennel-Chile Rubbed Skirt Steak with Blistered Local Corn; Borsao, Tres Picos, Bodegas Borsao 2012 & Rioja Crianza, Franco Espanolas 2010;
Dessert Course: Chef's Creation.



South Afrian Summer Wines!
Wednesday, July 22  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Come dive deep with our selection of delicious South African Wines! Additional menu & wine details will follow.
1st Course: Beach House Rose;
2nd Course: Douglas Green Sauvignon Blanc;
3rd Course: Douglas Green Cabernet Sauvignon;
Dessert Course: Chef's Creation Warwick Estate Pinotage.



Winemaker Series: Chappellet Winery
Friday, July 24  •  7-9pm  •  $95
Hudson Austin, Winery Ambassador

A Napa Valley Staple since 1967… Receiving scores from 90 to 100 points isn’t easy, but year after year Chappellet seems to do it. High upon Pritchard Hill, this winery hits nothing but homeruns!
1st Course: Seared Scallop with, Marinated Carrot, Avocado, Feta, and Toasted Pumpkin Seed; Sonoma Loeb Chardonnay (Sonoma County) 2012;
2nd Course: Sautéed Soft Shell Crab with Mango, Papaya, & Pistachio; Sonoma Loeb Pinot Noir (Sonoma County) 2013;
3rd Course: Honey-Balsamic Glazed Duck Breast with Watercress & Shallots; Chappellet Merlot (Napa) 2012;
4th Course: Grilled Porcini Rubbed Veal Tenderloin with Foie Gras Jus; Chappellet Mountain Cuvee 2012; Chappellet Signature Cabernet Sauvignon 2012;
Dessert Course: Chef's Creation; Chappellet Cabernet Sauvignon "Signature" (Napa Valley) 2012.



Exception Pinot Noir from Oregon
Tuesday, July 28  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Taste the rich texture of the world famous Williamette Valley. Additional wine details will follow.
1st Course: Rainbow Trout with Heirloom Tomato & Pea Shoots
2nd Course: Yogurt Marinated Chicken over Baby Spinach with Dill, Mint, & Parsley
3rd Course: Fennel-Chile Rubbed Skirt Steak with Blistered Local Corn
Dessert Course: Chef's Creation.



Lobster & French White Wines!
Thursday, July 30  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

A class of classic pairings from Chablis to Vouvray! Additional menu details will follow.
1st Course: Jovly Vouvray;
2nd Course: Cote Mas Blanc;
3rd Course: LaForge Estate Chardonnay;
Dessert Course: Chef's Creation. Domaine de Elise Petite Chablis

Baby & Wedding Showers

Baby & Wedding Showers
no-date  •  no-time  •  no-cost
no-instructor

The Inn Keeper's Kitchen is available for baby and bridal showers. We have a variety of options to make the day special. Call David McCracken to arrange your event 610-399-1390.

AUGUST

Tuscany Summer Harvest Dinner
Tuesday, August 4  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Summer harvest begin with the full aromas & flavors of beautiful Italian wines. Additional menu & wine details will follow.



Best of the Grille - Sensational Steak and Killer Cabernet
Wednesday, August 5  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Grilling season is drawing to a close, but steak and Cabernet never have to "Fall" out of favour! Come to this steak lovers class and experience some great alternative steak dishes paired up with Cabernet Sauvignon from around the Globe! Complete menu details will be available shortly.
1st Course: Cheval Quancard Cabernet Sauvignon (Languedoc, FR) 2010;
2nd Course: Vineaceous Cabernet Sauvignon (Barossa Valley, AU) 2012;
3rd Course: La Flor de Pulenta Cabernet Sauvignon (Mendoza, ARG) 2013 & Montoya Cabernet Sauvignon (Napa Valley, CA) 2012;
Dessert Course: Chef's Creation.



Australia & New Zealand
Tuesday, August 11  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Crisp bright whites & spicy lush red from innovative winemakers of the region. Additional menu & wine details will follow.



Wines of The Mediterranean
Wednesday, August 12  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The "Mediterranean Diet" has regained popularity in recent years with the long standing idea of eating fresh, healthy, and local. This class will showcase our version of vibrant Mediterranean dishes with classic wines from the region. If you have ever attended a class with Chef Arron Wilson and our long time Wine Educator, Hudson Austin, you know this will be a night to remember. Additional menu details will follow.
1st Course: Broadbent Vinho Verde (Portugal) NV;
2nd Course: Gilgal Riesling (Israel) 2013;
3rd Course: Bodegas Abanico Colinas del Erbo Tinto (Spain) 2013 & Musar Jeune Red Musar (Lebanon) 2012;
Dessert Course: Chef's Creation Florido Moscatel Dorado (Spain) NV.



Tour Italia - Part 1 - Ommegang Brewery and Wines of Italy
Thursday, August 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Italy is often considered to be the birthplace of much of modern living. Tonight's class focuses on the classic and unknown wine of Italy with Ommegang craft beers. These delicious beverages will be set along side of classic Italian dishes with Executive Chef Arron Wilson's modern flair. Complete menu details will be available shortly.
1st Course: Swordfish with golden raisins & olive gremolata; Wine - Rapido Pinot Grigio (Delle Venezie) 2014; Beer - Ommegang Gnomegang, Belgian Strong Pale Ale, 9.5%;
2nd Course: Chicken with hazelnuts, chanterelles, garlic & blackberry; Wine - Masciarelli Montepulciano d'Abruzzo (Abruzzi) 2013; Beer - Ommegang Hennepin, Farmhouse Saison, 7.7%;
3rd Course: Porcini dusted Veal tenderloin; Wine - San Felice "Perolla" Super Tuscan (Tuscany) 2012; Beer - Ommegang Rare Vos, Belgian Pale Ale, 6.5%;
Dessert Course: Tiramisu; Wine - Ricossa Moscato d'Asti (Piedmont, IT) 2014; Beer - Ommegang Witte, Witbier, 5.2%;



Craft Beer Series: Summer Grilling & Beer
Friday, August 14  •  7-9pm  •  $70
Steve McKinney, Dilworthtown Celler Master

Chef Aaron & Steve prepared a summer grill menu with local grown ingrediants and paired them with craft beers. You will want to try these combinations at home. Additional menu details will follow.
1st Course: Cheese Course of Manchago, Stilton, and Goat Cheese; Anderson Valley Blood Orange Gose, Gose 4.2%; Round Guys The Berliner, Berliner Weisse 3.7%;
2nd Course: Grilled Shrimp with Chili, Garlic, & Parsley; Weihenstephaner Hefeweissbier Dunkel, Dunkelweizen, 5.3%; Stoudts Heifer-in-Wheat, German Hefeweizen, 5%;
3rd Course: Rainbow Trout with Heirloom Tomatoes, & Pea Shoots; Dogfish Head Nameste, Witbier, 4.8%; Stillwater Cellar Door, Witbier, 6.6%;
4th Course: Marinated Flank Steak with Mirin & Sesame Oil Deshutes Chainbreaker White IPA, IPA, 5.6%; Two Roads Honeyspot White IPA, IPA, 6%;
Dessert: Chefs’ Seasonal Creation; Bells Oberon, American Strong Ale, 9.5%; 4 Hands Contact High. Wheat Ale, 5%.



Fabulous French Burgundies: Part2
Tuesday, August 18  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Visit Domaine Roux, Louis Jadot, & Louis Latour. Additional menu & wine details will follow.



Tour Italia - Part 2 - Wine and Cocktails of Italy
Wednesday, August 19  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Once again we visit Italy for part two of an Italian series. Italian has inspired so much of what we take for granted today. Tonight's class focuses on making cocktails from Italy. Guests will be shown how to make the drinks and what might be some exciting new ways to look at "La Dolce Vita"! These delicious beverages will be set along side of classic Italian dishes with Executive Chef Arron Wilson's modern flair. Complete menu details will be available shortly.
1st Course: Italian Ceviche; Cocktail - Sgroppino;
2nd Course: Pizza; Wine - Feudi di San Gregorio Falanghina (Campania) 2013;
3rd Course: Bistecca Siciliana; Cocktail - Contessa; Wine - Purato Nero d'Avola (Sicily) 2013;
Dessert Course: Cannoli; Cocktail - Bellini.



Winemaker Series - CAYMUS
Saturday, August 22  •  7-9pm  •  $125
Caymus Brand Ambassador

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.
1st Course: Watermelon-Feta Salad with Chilled Shrimp, Torn Basil, & Jalapeno; Mer Soliel Chardonnay 2013;
2nd Course: Pan Seared Scallops over Fresh Crab with “Seaweed Brown Butter”; Caymus Conundrum 2013;
3rd Course: Vietnamese Style Pork Tenderloin over Cucumber; with Local Lettuce & Tomato; Belle Glos Pinot Noir 2013;
4th Course: Grilled Rack of Lamb with Sugar Snap Peas, Green Beans, Baby Arugula, & Mint Pesto; Caymus Cabernet Napa 2012;
Dessert Course: Chef's Creation.



Lobster and Chardonnay of the Pacific North-West
Wednesday, August 26  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It's not Napa or Sonoma, but then again, winemakers in Washington State and Oregon are happy about that. With an ever changing landscape of wine, the Chardonnay tasted tonight will fascinate and excite every guest, because if you love chardonnay, you will LOVE this class! Complete menu details will be available shortly. Wine - A to Z Chardonnay (Oregon) 2013
2nd Course: Wine - Waterbrook Chardonnay (Columbia Valley, WA) 2013
3rd Course: Wine - Canoe Ridge Reserve Chardonnay (Horse Heaven, WA) 2012 & Sawtooth Estate Chardonnay (Snake River Valley, ID) 2013
Dessert Course: Chef's Creation.



CHEF COOKING CLASS IS BACK! SAVONA Restaurant in Gulph Mills
Thursday, August 27  •  7-9pm  •  $75+$15
Andrew Masciangelo, Executive Chef / Partner, Savona Restaurant, Gulph Mills, PA

Andrew is just like one of us, a regular fellow. The big difference, he can cook like no other. The driving culinary mega-force behind one of the Greater Philadelphia area's most acclaimed restaurants, Savona. Tonight's class will be a full on demonstration on how to make each dish. A full dinner will be served. Complete menu details will be available shortly. Tonight's class is $75 with additional Wine Pairing for a $15pp supplemental fee if selected.