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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.

Holiday Parties

Reserve your holiday party now! 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 Avani Patel (610-399-1390) to schedule your celebration!

2016 Winemaker Series & Craft Beer Series

The fun in 2016 returns with our Craft Beer Series and our Winemaker Series.
The fun in 2016 returns with our Craft Beer Series and our Winemaker Series. The Winemaker Series starts with: Deloach winery (January) & Duckhorn winery (February). The Craft Beer Series starts with Dog Fish 20th Anniversary Celebration (mid January).


Pacific Northwest: Oregon, Washington, & Idaho
Wednesday, January 6  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Oregon, Washington and Idaho have just as much place in the wine world as California’s well regarded regions. Tonight’s tasting uncovers what makes these regions great on the world stage!
1st Course: Smoked Trout Salad, Crispy Potato, Arugula, Ricotta, Pickled Onion, Horseradish Dressing; Magnificent Wine Co. Sauvignon Blanc (Columbia, WA) 2014;
2nd Course: Seared Halibut with Pesto and Parsnip Chips; Sawtooth Pinot Gris (Snake River, Idaho) 2014;
3rd Course: Filet Mignon with Avocado, Bacon, Stilton, Roasted Shallot Vinaigrette; A to Z Pinot Noir "Cascade Cuvee" (Oregon) 2013 & Waterbrook Cabernet Sauvignon (Columbia Valley) 2013
Dessert Course: Chef's Creation; Washington Hills Late Harvest Riesling (Washington) 2014.

French Wine Series: White & Red Burgundy
Tuesday, January 12  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Burgundy is one of the most important wine regions in the world, the birthplace of the Chardonnay and Pinot Noir grape, making subtle, complex and sensuous wines.
1st Course: Pan Fried Frog Legs with Parsley and Garlic; Macon Villages, Georges Duboueuf 2012;
2nd Course: Sautéed Rabbit in Dijon Sauce; Pouilly Fuisse, Louis Latour 2013;
3rd Course: Beef Burgundy over Buttered Egg Noodles; Morgon, Domaine de Jean Descombes 2013 & Cote de Nuits Villages, Louis Jadot 2012;
Dessert Course: Chef's Creation.

A Night in Napa Valley
Wednesday, January 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Long considered to be the best wine region in the USA and by many, even the world. Tonight we will taste through a range of Napa Valley classics and discover their enjoyment all over again.
1st Course: Chilled Tuna with Avocado, Enoki Mushroom, Lemon Soy Dressing; Monticello Chardonnay (Napa Valley) 2013;
2rd Course: Sea Bass with Caramelized Sunchokes, Ginger, and Scallion; Aquinas Pinot Noir (North Coast) 2013;
3rd Course: Rack of Lamb with Parsley, Shallots, Roasted Pineapple, Coffee, and Lemon; B Side Cabernet Sauvignon (Napa Valley) 2013 & Stratton Lummis "The Magician" (Napa Valley) NV;
Dessert Course: Chef's Creation.

Wines of Northern Spain: Rias Baixas, Rioja, & Ribera del Duero
Thursday, January 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The dry, windswept winegrowing regions of the North, are producing memorable white and red wines made from the Albarino and Tempranillo vines, Spain has become a force to be reckoned with!
1st Course: Fried Manchego with Marcona Almonds and Plums; Albarino, Rias Baixas, Bodegas Valinas 2014;
2nd Course: Grilled Shrimp with Smoked Paprika, Sherry, and Garlic; Rioja Blanco, Marques de Riscal 2014;
3rd Course: Paella, Saffron Rice with Chicken, Calamari, and Clams; Ribera del Duero, Cruz de Alba 2012 & Rioja Crianza, Ramon Bilbao 2012;
Dessert Course: Chef's Creation.

Craft Beer Series: Dogfish Head 20th Anniversary
Friday, January 15  •  7-9pm  •  $75
Wendy Dumorat, Dogfish Head Brewery Ambassador

A special selection of the fine craft beers from Dogfish Head to celebrate their 20th. This is the rescheduled date for the November 2015 dinner event.
1st Course: Coriander Dusted Scallop, Asian Pear, Baby Arugula, Avocado Cream, Crushed Walnuts; Dogfish Head Piercing Pils, Beer/Perry Hybrid, 6%;
2nd Course: Duck Foie Gras Pate, Toasted Brioche and Black Pepper-Raspberry Gastrique; Dogfish Head Fort, Belgian Ale, 15-18%;
3rd Course: Rosemary Marinated Pork Tenderloin, Soba Noodles, Thai Basil, and Ginger; Dogfish Head Pennsylvania Tuxedo, PA Ale, 17%;
4th Course 20th Anniversary Course: Cocoa Nib Crusted Venison, Parsnip Puree and Brandied Cherries; Dogfish Head Higher Math, Golden Strong Ale, 17%;
Dessert: Caramel Apple Tart Shortbread Crust, Spiced Cream Cheese, Local Granny Smith Apples; Dogfish Head American Beauty, American Double / Imperial IPA, 9%;

Clash of the Titans: Napa Valley vs Tuscany
Tuesday, January 19  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

See what happens when you compare two of the most iconic wine destinations, both at the top of their game in the wonderful world of Vino.
1st Course: Smoked Trout, Apple Salad, Crumbled Gorgonzola, Dried Cranberries; Vernaccia di San Gimignano, Toscolo 2014, Tuscany, Italy;
2nd Course: Red Snapper with Chanterelle Mushrooms, Olive Oil, Sundried Tomatoes; Chardonnay, Saintsbury 2013, Napa, CA;
3rd Course: Roasted Chicken with Confit Potatoes and Escarole; Chianti Classico, Carpineto 2013, Tuscany, Italy; Cabernet Sauvignon, Joseph Carr 2012, Napa, CA;
Dessert Course: Chef's Creation.

Sparkling Wines of Italy & Crab!
Wednesday, January 20  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prosecco is the number one sparkling wine sold in the USA today, but Italy’s 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 crab.
1st Course: Chilled Stone Crab Claws with Mustard Sauce; Acinum Prosecco (Friuli, IT.) NV
2nd Course: Broiled Crab in Mornay Sauce with Gruyere and Parmesan; Ferrari Brut (Trentino, Italy) NV
3rd Course: Crab Cake with Lobster Veloute and Remoulade Sauce; Antica Fratta Franciacorta Brut (Lombardy, Italy) NV
Dessert Course: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2014.

Winemaker Series - Deloach
Friday, January 22  •  7-9pm  •  $95
Deloach Brand Ambassador

1st Course: Salmon Tartare with Smashed Avocado, Micro Basil, Lemon Crema; Deloach Russian River Chardonnay 2013;
2nd Course: Marinated Poussin with Feta, Walnuts, Sundried Tomato, Raspberry; Deloach Green Valley Pinot Noir 2009;
3rd Course: Pork Cheeks with Pancetta, Salsify, Winter Squash, Herb Salad; Deloach OFS Pinot Noir 2011;
4th Course: Apple Rosemary Venison with Coriander Carrot Emulsion, Sherry Vanilla Gastrique; Deloach Russian River Zinfandel 2012; Dessert: Chef’s Creation; Deloach Late Harvest Gewurztraminer 2010.

Southern Hemisphere: Chile, Argentina, Australia, New Zealand
Tuesday, January 26  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

In Chile, Argentina, Australia, & New Zealand January is actually the height of the growing season below the Equator, as it their summer. We are going to tour the major wine stops along the way from east to West.
1st Course: Ceviche with Lime, Grapefruit, chili, and Cilantro; Sauvignon Blanc, Kono Estate 2014, New Zealand;
2nd Course: Chilean Sea Bass with Sherry, Roasted Garlic, and Parsley; Chardonnay, McWilliams "Hanwood" 2014, Australia;
3rd Course: New Zealand Rack of Lamb, Baby Carrots, Red Onion Fennel, and Mint; Carmenere, Carmen Air 2013, Chile & Malbec, Zuccardi "Series A" 2013, Argentina;
Dessert Course: Chef's Creation.

Lobster Lovers – Lobster and Wintery Whites
Wednesday, January 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Does anything need to be said about Lobster and white wines… of course! Winter is just as good a time to drink these amazingly good wines as the middle of the summer. This is a great class about pairing and exploring your palate!
1st Course: Chilled Lobster Cocktail with Strawberry, Vanilla, and Thai Basil; Simonet Blanc de Blanc (France) NV;
2nd Course: Lobster Mac& Cheese with Bacon and Jalapeno; S.A. Prum Essence Riesling (Mosel, GER) 2014;
3rd Course: Australian Lobster Tail with Chervil Beurre Blanc; Cloud Break Chardonnay (California) 2014 & McManis Viognier (California) 2014;
Dessert Course: Chef's Creation.

Italy’s Islands: Sardegna & Sicily
Thursday, January 28  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tied to the main land by language and culture, Italy’s two main islands have offered up some of the best wines not just in Italy but in the whole of Europe. Tonight we taste through some of the wines that help to create this fantastic wine region.
1st Course: Grilled Shrimp and Scallop with Bell Pepper, Olives, Ricotta Salata, and Shredded Romaine; Sella & Mosca Vermentino (Sardinia) 2014;
2nd Course: Sautéed Skate with Pureed and Roasted Cauliflower; Purato Catarratto/Pinot Grigio (Sicily) 2014;
3rd Course: Porcini Dusted Veal Tenderloin with Walnut Butter and Crisp Sage; Sella & Mosca "TerreRare" Carignano (Sardinia) 2010;
Dessert Course: Chef's Creation; Colosi Malvasia (Sicily) 2008.

Craft Beer & Wine Dinner: Roth Winery & Dark Horse Brews
Saturday, January 30  •  7-9pm  •  $75
Craft Beer Educator

For tonight we will feature Roth Winery from Napa. The Brewery will be anounced shortly.
1st Course: Seaweed Dusted Scallop with Salsify & Sriracha Cashew Cream; Roth Sauvignon Blanc, Alexander Valley, 2014 Dark Horse Crooked Tree IPA, 6.5%
2nd Course: Juniper Brined Salmon with Smoked Goat Cheese Sauce; Roth Chardonnay, Sonoma Coast, 2014 Dark Horse Scottie Karate Scotch Ale, 9.75%
3rd Course: Duck Confit over Broccoli & Brussels Spouts Slaw; Roth Pinot Noir, Sonoma Coast, 2012 Reserve Special Black Ale, 7.5%
4th Course: Lamb with Merguaz & Harissa Jus, Crumbled Feta; Cabernet Sauvignon, Alexander Valley, 2013 Dark Horse Fore Smoked Stout, 7%
Dessert: Chef Creation; Roth Heritage Red Blend, 2013 Dark Horse Raspberry Ale, 5.5%

7 Days of Valentine's

We celebrate Valentines all week long!
We celebrate 7 Days of Valentine's in the Dilworthtown Village to fit your schedule. Romantic dinner at the Inn, a dinner class at the Inn Keeper's kitchen, or a casual dinner at the Blue Pear Bistro. Make your reservation today!


California Wine Series: Monterey & South Central Coast
Tuesday, February 2  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Continuing our very popular series, we will head South to the regions below San Francisco towards Santa Barbara . Relatively " New " on the current wine scene, and heralded in the movie " Sideways" these AVA's are making their mark.
1st Course: Fennel and Citrus Salad with Charred Squid; Pinot Grigio, Fog Head 2014;
2nd Course: Rabbit-Ginger Sausage with Spaetzle and Brussels Sprouts; Chardonnay, Vinum Cellars 2013;
3rd Course: Pork Tenderloin with Sautéed Jowl, Smoked Paprika, and Celery Powder; Pinot Noir, Hahn Estate "SLH" 2012 & Syrah, Fess Parker 2012;
Dessert Course: Chef's Creation.

A Walk in the Vineyard: Sebastiani Family Vineyards
Wednesday, February 3  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Since 1904 Sebastiani Family Vineyards (Sononma) has been a staple in the California wine scene. Sebastiani is one of a small number of wineries to survive prohibition and the Great Depression. Since 2008, the quality of Sebastiani's wines has improved so dramatically that they are almost without peer. Tonight, listen to the history and taste the wines of this profound producer.
1st Course: Scallops with Marinated Seaweed, Cucumber, and Yam; Sebastiani Sauvignon Blanc (Sonoma County) 2014;
2nd Course: Salmon with Root Vegetables, Quinoa, and Pickled Sunchokes; Sebastiani Chardonnay (North Coast) 2013;
3rd Course: Quail over Creamy Grits with White Cheddar; Sebastiani Cabernet Sauvignon (Alexander Valley) 2012;
Dessert Course: Chef's Creation; Sebastiani Zinfandel (Sonoma County) 2012,

Romantic Wines: White, Rose and Red
Tuesday, February 9  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Cupid is back in town, and what better way to celebrate than with these sultry selections, all guaranteed to start up that libido.
1st Course: Fresh Buffalo Mozzarella with Basil and Cherry Tomatoes; Chardonnay, Menage a Trois 2014, Central Coast, CA;
2nd Course: Lobster with Watercress-Apple Salad, Pomegranate, and Miso-Yuzu Dressing; Rose, Chateau Beaulieu 2012, Provence, France;
3rd Course: Venison with Sweet Potato, Blueberry, and Dijon Jus; St. Amour, Geo Duboeuf 2013, Burgundy, France & Malbec, Pasion 4, Santa Julia 2014, Mendoza, Argentina;
Dessert Course: Chef's Creation.

Romantic Parisian Dinner: Bistro & Brassiere Cuisine
Wednesday, February 10  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Ah, France. Just saying the word conjures up notions of strolling along the Champs de Elysee, the bistros bustling with customers, the elegant chapeau adorned women sipping rose, and the smell of baguette clinging to the air. Tonight we will transport you to the the City of Lights though our fabulous menu and Hudson's pairings, without having to leave Chester County.
1st Course: Shrimp with Grilled Lime, Onion, and Chickpea Salad; Chateau de la Vieille Tour Blanc (Bordeaux) 2013;
2nd Course: Braised Pork Belly with Diced Melon and Herbs; La Forge Chardonnay (Languedoc) 2012;
3rd Course: Beef Short Ribs with Crumbled Stilton, Celery, and Buttermilk Jus; Domaine les Ondines Cotes du Rhone Plan de Dieu (Rhone) 2012;
Dessert Course: Chef's Creation; Chateau Loupiac-Gaudiet (Sauternes) 2012.

Champagne Wishes & Caviar Dreams a Sparkling Wine Dinner
Thursday, February 11  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Remember "Lifestyle of the Rich and Famous"? Robin Leach closing each show with his signature phrase of "champagne wishes and caviar dreams", well that is what tonight is all about! Often associated with royalty and lavish lifestyles, sparkling wine can be so much more than we ever thought. Tonight features sparkling wine from some of the best regions around the world. Chef' Aaron's cuisine will highlight each of these very special wines carefully selected by Hudson Austin.
1st Course: Scallops with Wasabi Caviar, Fuji Apple, and Arugula; Simonet Blanc de Blanc (France) NV;
2nd Course: Smoked Salmon over Brioche with Crème Fraiche and Salmon Caviar; Acinum Prosecco (Friuli, IT.) NV;
3rd Course: Black Cod with American Paddlefish Caviar and Beurre Blanc; Gruet Blanc de Noir (New Mexico) NV;
Dessert Course: Chef's Creation; Ricossa Moscato d'Asti (Piedmont, IT) 2014.

Craft Beer Series: San Diego Brews
Friday, February 12  •  7-9pm  •  $75
Beer Educator

We travel to San Diego for a perfect Valentines weekend dinner for the craft beer lover.
1st Course: Grilled Shrimp over Kale “B-L-T” Salad; Stone Pale Ale, 6%; Lagunitas Lil’ Sumpin’ Sumpin’ Ale 7.5%;
2nd Course: Rabbit & Ginger Sausage over Root Vegetables; Ballast Point Sculpin IPA, 7%; Lagunitas IPA, 6.2%;
3rd Course: Quail with Winter Squash & Pomegranate Jus; Stone Cali-Belgique, 6.9%; Ballast Point Calico Copper Amber, 5.5%;
4th Course: Cocoa Rubbed Pork Loin with Roasted Peach Puree & Lemon Thyme; Stone Arrogant Bastard Ale, 7.2%; Lagunitas Undercover Investigation Shut-down Ale, 9.3%;
Dessert: Chef Chocolate Creation; Ballast Point Victory at Sea, 10%; Lagunitas Nightime Ale, 8.2%.

Romantic Italian Dinner: Pomme & Pasta
Wednesday, February 17  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It's a few short days after Valentine's and we are still caught with romantance in the air. Food and wine dominate the Italian way of life. Tonight we will sample some classics of the Italian style with Chef Aaron's twists and Hudson's circuitous pairings. Tonight is a must for lovers of the Italian way of life. Ferrari not required.
1st Course: Crab in Béchamel Sauce with Tarragon and Penne; Sella & Mosca Vermentino (Sardinia) 2014;
2nd Course: Wild Boar Bolognese, Fried Sage, Onion, and Pickled Jalapeno; Gini Toscana Rosso (Tuscany) 2013;
3rd Course: Filet Mignon with Pommes Dauphinoise and Truffle Oil; Bertani Original Secco Valpolicella (Veneto) 2011;
Dessert Course: Chef's Creation; Ricossa Brachetto (Piedmont).

Wines of South Africa
Thursday, February 18  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Back by Popular demand, this region continues to make great strides in quality viticulture, the majority of the wines are produced in the Western Cape Regions, and S A was the original "New World" wine destination.
1st Course: Grilled Shrimp with Broccoli, Avocado, and Dijon Vinaigrette; Chenin Blanc, Ken Forrester "Petit" 2014;
2nd Course: Lobster over Quinoa Salad with Paprika, Pine nuts, Bell Pepper, and Golden Raisins; Chardonnay, Nederburg "Winemasters" 2014;
3rd Course: Falafel Crusted Lamb with Cilantro, Parsley, and Lemon Yogurt with Roasted Vegetables; Shiraz, Fairview "Goats du Roam" 2013 & Pinotage, Nederburg Reserve 2013;
Dessert Course: Chef's Creation.

Wines of Argentina
Tuesday, February 23  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Don't Cry for Argentina, their Wine Industry is robust and better than ever, come see what all the raves are about at this sampling of their very drinkable and food friendly whites and reds.
1st Course: Marcona Almond Crusted Scallop with Sherry Shrimp; Torrontes, Santa Julia 2014
2nd Course: Braised Pork with Manchego, Serrano Peppers, and Crème Fraiche; Chardonnay, Terrazas de los Andes 2014
3rd Course: Beef Tenderloin Milanesa with Chorizo and Chimichurri; Malbec, Ruca Malen "Yauquen" 2013 & Tempranillo, Familia Zuccardi "Q" 2013;
Dessert Course: Chef's Creation.

Winter Warmers: Wine & Cocktails to Warm the Hearth & Heart
Wednesday, February 24  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The wine craze is still on fire, but new things always fan the flame...tonight we fan our flame with some fun cocktails! Mixology wasn't really something that most people thought about when entering their favorote watering hole, but just as the Craft Beer market has exploded, the Craft Cocktail scene is a virtual volcano! This evening we will pair up some big, bold red wines and learn how to make craft cocktails. Pairings this night are sure to dazzle the palate and offer a new experience along the way.
1st Course: “Bloody Mary” Cocktail Shrimp; Acha White Vermouth Cocktail;
2nd Course: Gin Marinated Rabbit with Thyme, Roasted Shallots, and Mustard-Nutmeg Spaetzle; Montoya Zinfandel (Lodi) 2012;
3rd Course: Grilled Venison with Port, Madeira, Cocoa, and Scotch; Dictador Rum Cocktail & Ross Andrews "The Huntsman" Cabernet Sauvignon 2013;
Dessert Course: Chef's Creation; Grahams 10 Year Tawny Port.

Winemaker Series: Duckhorn
Saturday, February 27  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Scallops with Smoked Egg Yolk, Olive Oil, Rosemary, and Horseradish; Duckhorn Sauvignon Blanc 2014;
2st Course: Pheasant Breast with Clove, Cinnamon, Ginger, Garlic, and Allspice; Duckhorn Migration Chardonnay 2014;
3rd Course: Bison Carpaccio with Basil-Hazelnut Pesto; Duckhorn Merlot 2013;
4th Course: Roasted Duck with Parsnip, Cipollini Onions, Carrot, Chestnuts, and Currants; Duckhorn Three Palms 2012 & Duckhorn Paraduxx Proprietary Red Blend 2012;
Dessert: Chef’s Creation; Warm Dark Chocolate Cake with Pomegranate Syrup and Raspberries.