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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.

MARCH

Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Friday March 1  •  7-9pm  •  $70
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.



Expedition to Spain "Ole"
Tuesday March 5  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Spain has gone through a very exciting period of change and renewed interest in its wine industry as of late, with new technology and innovation spurring on its "quality revolution". Interestingly Spain has more land under vine than any region in the world, yet is behind France and Italy in total production, due to water issues and vineyard conservation. tonite we will be tasting 4 different varietals and regions, including Tempranillo, Garnacha and Albarino.
1st Course: Galician Style Braised Octopus, Pimenton Broth, Confit Fingerling Potatoes, Celery leaves; Albarino, Valinas 2017, Rias Baixas, Spain;
2nd Course: Crab Stuffed Piquillo Peppers, Squid Ink Rice, Saffron Beurre Blanc; Tempranillo, Castello di Raimat 2016, NE Spain;
3rd Course: Roasted Lamb Shoulder, Manchego Mashed Potatoes, Charred Garlic and Tomato Puree; Rioja Crianza, Ramon Bilbao 2015, Rioja, Spain & Ribera del Duero, Cruz de Alba 2015, Ribera del Duero, Spain;
Dessert: Chef's Creation.



The Great Wines of Oregon - A to Z
Wednesday March 6  •  7-9pm  •  $70
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
Thursday March 7  •  7-9pm  •  $70
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).



California Wine Series: Wines of Napa
Tuesday March 12  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Part 1 of our Series, featuring the wonderful wines of the famed Napa Valley Arguably the most important wine region in the USA, and one of the most respected in the world, Napa is home to great Chardonnay, Pinot Noir and Cabernet Sauvignon, from its unique microclimates all thru the valley.
1st Course: Fresh Spaghetti, Butternut Squash Cream Sauce, Crispy Oyster Mushrooms; Chardonnay, Flora Springs 2016;
2nd Course: Albondigas, Spanish Lamb Meatballs cooked in Fennel Tomato Sauce, Grated Manchego Cheese; Pinot Noir, Artesa Estate 2015;
3rd Course: Grilled Beef Tenderloin, Haricot Verts Amandine, Horseradish Demi Glacé; Cabernet Sauvignon, Goldschmidt "Ruth's" 2016 & Cabernet Sauvignon, Merryvale "Starmont" 2016;
Dessert: Chef's Creation.



Truffle and Mushroom Dinner
Wednesday March 13  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Mushrooms are the world's most loved little fungi, from button to bella, and everything in between. Tonight we will focus on the earthy wonderment of mushrooms flavours paired perfectly with classic wines for mushroom enjoyment.
1st Course: King Oyster Mushroom Yakitori, Grilled over Charcoal, served with White Truffle Romesco Sauce, Toasted Sesame; Ventana Chardonnay (Arroyo Seco, CA) 2015;
2nd Course: Shiitake Mushroom Tagliatelle, Toasted Chestnuts, Parmigiano Cream Sauce, Parsley, Lemon Zest; Trifula Piemonte Rosso Barbera/Nebbiolo (Piedmont, IT) 2016;
3rd Course: Mixed Mushroom and Lentil Slider, Bibb Lettuce, Sundried Tomato Pesto, on Grilled Potato Roll with Fries and Truffled Malt Vinegar Aioli; Domaine Billard Hautes-Cotes De Beaune Rouge (Burgundy, FR) 2016 & Farm to Table Shiraz (Victoria, AU) 2016; br>Dessert: Chef's Creation.



Clash of the Titans: Burgundy vs. Oregon
Tuesday March 19  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is our very popular "Clash" series, and tonight we will be pitting two very important and similar wine destinations, often Burgundy, France and Oregon, US are compared and contrasted esp. for their distinctive Pinot Noir styles. Their soils, climate and overall growing conditions are of the same ilk too. This will be a very interesting and informative class!
1st Course: Seared Skate Wing, Sautéed Tuscan Kale, Beurre Noisette, Capers; Macon Villages, La Cote Blanche 2016, Burgundy, FR;
2nd Course: Banh Mi Crostini, Toasted Baguette with Pate, Thin Sliced Pork, Pickled Carrots, Cilantro; Pinot Gris, Firesteed 2016, Willamette, OR;
3rd Course: Crispy Duck Confit, Herb Pomme Puree, Roasted Baby Carrots, Cherry Gastrique; Gevrey Chambertin, F. Esmonin 2015, Burgundy, FR & Pinot Noir, Left Coast Cellars 2015, Willamette, OR;
Dessert: Chef's Creation.



Lobster and Chardonnay from around the World
Tuesday March 26  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Hey there, it's that time of the month again, for our Lobster dinner, your favorite crustacean will be paired in a variety of preparations with Chardonnay from a variety of regions,its like Love and Marriage, these two work beautifully together in culinary bliss!
1st Course: Lobster and Butternut Squash Chowder, Celery, Potato, Scallions, Bacon Jam; Chardonnay Bourgogne, Domaine Roux 2016, Burgundy, FR;
2nd Course: Harissa Lobster Salad, Sumac Hummus, Toasted Pita; Chardonnay, Dewetshof "Unoaked" 2017, Cape Region, SA;
3rd Course: Butter Poached Rock Lobster Tail, Parmesan Soft Polenta, Sautéed Salsify, Parsley Pesto; Chardonnay, The Calling 2016, Sonoma, CA & Chardonnay, Fess Parker 2017, Santa Barbara, CA;
Dessert: Chef's Creation.



Italian Rockstars - Passion of Piedmont
Wednesday March 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Northern Italy is home to some of the most famous wines in Italy such as Amarone, Prosecco, Soave, Pinot Grigio, Valpolicella, but none of these stand with Italy's most noble wine Barolo. Barolo, called the wine of kings and the king of wines, is known for it's perfumed rose like nose and earthy complexity. Barolo and many other wines born out of this historical region are largely responsible for Italy's very existence as a united country. Tonight's class will explore the great wines of Piedmont and we will see if we can scratch beyond the surface of this historic and most important region. Additional menu details will follow.
1st Course: Zucchini Carpaccio, Lemon Dressing, Goat Cheese, Crushed Almonds, Pepperoncini; Castelvero Cortese 2017;
2nd Course: Polenta “Flatbread”, Sopressata, Parmiganno, Roasted Tomato, Fresh Basil; Trifula Piemonte Rosso Barbera/Nebbiolo 2016;
3rd Course: Lamb Osso Buco, Gorgonzola Whipped Potatoes, Hazelnut Gremolata; Ricossa Barolo 2013;
Dessert: Chef's Creation. Marenco "Strev" Moscato d'Asti 2017.



Winemaker Series: Sean Minor
Friday March 29  •  7-9pm  •  $95
Sean Minor & Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sean will join us tonight to talk about his wines. This will be a night to remember!
1st Course: Asparagus and Chèvre Grilled Cheese, Charred Tomato Soup Shooter; Sean Minor "Four Bears" Sauvignon Blanc (Central Coast, CA) 2017;
2nd Course: Potato Gnocchi, Creamy Arugula Pesto, Toasted Walnuts, Pancetta Crisp; Sean Minor Chardonnay (Central Coast, CA) 2017;
3rd Course: Venison and Apple Meatball, Celery Root Purée, Blackberry Mint Drizzle; Point North Pinot Noir (Oregon) 2015;
4th Course: Grilled Sumac Spiced Flank Steak, Roasted Cauliflower & Chickpeas, Za’atar Red Wine Jus; Sean Minor Cabernet Sauvignon (Napa Valley, CA) 2017;
Dessert: Cheesecake Brûlée, Caramelized Berry Sauce; Sean Minor "Nicole Marie" Red (Napa Valley, CA) 2015.

APRIL

Spring in Tuscany
Tuesday April 2  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Ah, Beautiful Tuscany during Springtime. The verdant hills and valleys come alive with the Sound of... Bud break and lots of activity in the wine regions to prepare for another excellent vintage. Tonite we will taste through both the classics and the new and innovative styles in Tuscany, Vernaccia, Chianti and Super Tuscan wines will be on hand to be paired with a regional menu prepared by Chef Kevin Foley!
1st Course: Spring Panzanella, Sauteed Bread Salad, Spring Peas, Asparagus, Radish, Tomatoes, Torn Basil, Arugula, Meyer Lemon Dressing; Vernaccia di San Gimignano, Toscolo 2017;
2nd Course: Peperoni Arrotolati, Red Pepper Stuffed with Ground Veal, Mortadella, and Breadcrumbs served with Basil Aioli, Extra Virgin Olive Oil; Chianti Classico, Lamole di Lamole 2015;
3rd Course: Steak Pizzaiola, Tenderloin Medallions, Roasted Tomato and Garlic Sauce, Sauteed Broccolini, Whipped Potatoes; Super Tuscan, Sassoregale 2016 & Vino Nobile de Montepulciano, Carpineto 2013;
Dessert: Chef's Creation.



Crab & Oysters with Spring Wines
Wednesday April 3  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The vibrant flavors of wine are abounding in tonight’s class filled with this culinary expedition into some of the world’s most sought after food treasures, crab and oysters. Oysters & crab have been prized as a delicacy, as a working class food, and as a source of sustenance for over 2000 years, tonight’s class pairs up these two rich delights with brilliant aromatic wines in stellar pairings not to be missed. Additional menu details will follow.
1st Course: Oysters on the Half Shell, Jalapeño Mignonette, Salmon Roe, Micro Arugula; Day Owl Rose of Barbera (California) 2017;
2nd Course: Crab Stuffed Oysters Rockefeller, Sautéed Spinach, Garlic, Panko, Pernod; Casamaro Verdejo/Viura (Rueda, SP) 2018;
3rd Course: Jumbo Lump Crab Risotto, White Wine, Fennel, Pecorino Romano, Fried Capers; Domaine du Cros Marcillac (Southwest France) 2015 & Chateau Figuieres Blanc St Andre (Provence-VAR, FR) 2015;
Dessert: Chef's Creation.



California Wine Series, Sonoma and Carneros
Thursday April 11  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

In the realm of California wine appellations, Sonoma County and neighboring Carneros have always taken a back seat to its big brother Napa Valley, yet Sonoma is making wines of similar quality and even better from quality producers. We will take a tour of this wide reaching and varied land, and will provide you with a nice surprise of styles and tastes.
1st Course: Roasted Beet and Ricotta Salad, Grilled Pears, Marcona Almonds, Baby Mache, Champagne Vinaigrette; Chardonnay, Artesa Estate 2017, Carneros, CA;
2nd Course: Braised Pork Belly Rillettes, Star Anise, Clove, Toasted Sourdough, Sesame Daikon Slaw; Pinot Noir, The Calling 2016, Russian River, CA;
3rd Course: Blackened New York Strip, Smoked Gouda Grits, Micro Green Salad; Cabernet Sauvignon, Kunde Family 2015, Sonoma Valley, CA & Zinfandel, Selby Cellars 2015, Dry Creek Valley, CA;
Dessert: Chef's Creation.



Tax Relief Day - Bargain Bounty Hunter Wines
Wednesday April 10  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It’s a few days before tax time and we could all use a little financial break. Tonight’s class is all about wines that over-deliver for their reasonable sum and are all made in the USA. Led by Sommelier Hudson Austin and helmed in the kitchen by Chef Kevin Foley, the evening will highlight these great bargain wines!
1st Course: Oysters Rockefeller, Chincoteague Oyster, Sautéed Garlic Arugula, Panko, Shallots; Line 39 Sauvignon Blanc (California) 2017;
2nd Course: Creamy Spring Pea Soup, Smoked Ham Hock, Brioche Crouton; CloudBreak “Barrel Fermented” Chardonnay (California) 2017;
3rd Course: Slow Roasted Pork Shoulder Infused with Garlic Herbs and Chili, Braised Broccoli Rabe, Aged Provolone Mornay Sauce; Backhouse Pinot Noir (California) 2016 & Treana Cabernet Sauvignon (Paso Robles) 2017;
Dessert: Chef's Creation.



Argentina vs Chile
Wednesday April 17  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

South America has a rich and diverse culture and heritage in wine. Wine making in these important regions dates back to the time when Europe was busy colonizing the world. Wine is part of that process and tonight’s class explores that heritage and the great wines of the regions! Led by Sommelier Hudson Austin and artully directed in the kitchen by Chef Kevin Foley, the evening will highlight the flavours of South America with these great wines!
1st Course: Scallop Ceviche, Fresh Lime Juice, Pureed Cucumber and Cilantro, Fresno Chili, Wonton Chips; Gryphus Sauvignon Blanc (Rapel Valley, CL) 2018;
2nd Course: Empanada de Pollo, Confit Chicken, Caramelized Onion, Hard Cooked Egg, Herb Crema; Pulenta Estate Chardonnay (Lujan de Cuyo, ARG) 2017;
3rd Course: Grilled Marinated Flank Steak, Red Potato and Pepper Hash, Traditional Chimichurri; J Bouchon Pais Viejo (Maule, CL) 2017 & La Posta Malbec "Pizzella" (La Consulta, Mendoza, ARG) 2016;
Dessert: Chef's Creation.



Clash of the Titans , Bordeaux vs. Rhone Valley
Thursday April 18  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is our very popular " Clash" series, where we pit two important wine destinations against each other in smackdown mode. In this corner we have Bordeaux in SW France, famous of course for its Cabernet and Merlot reds and delightful Sauvignon based whites, versus The Rhone Valley, known for its Syrah and Grenache reds from the northern and southern appellations/ You be the judge, this is a first for these two regions!
1st Course: White Wine Middle Neck Clams, Shaved Fennel, Applewood Bacon, Chili Oil, Torn Baguette; Bordeaux Blanc, Chateau Bonnet 2017;
2nd Course: Seared Striped Bass, Herb de Provence, Braised Kale, Meyer Lemon Beurre Blanc; Cotes du Rhone Blanc, Guigal 2016;
3rd Course: Rosemary Crusted Lamb Shoulder, Celery Root Potato Mash, Blueberry Gastrique, Micro Cilantro; Graves, Chateau de Cruzeau 2015 & Crozes Hermitage, Vidal Fleury 2016;
Dessert: Chef's Creation.



Wines of Italy - The Veneto
Tuesday April 23  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Italy is the worlds largest producer of wine, and its largest exporter as well, Wine is produced in all 20 of its provinces and there are over 1000 different varieties. Nowhere is this more evident than in Veneto, one of the most underrated of their wine appellations. From crisp dry whites near Lake Garda, to medium style Valpolicella, on to rich full bodied Ripasso and Amarone. They have it all, Join us for a delightful evening.
1st Course: Sauteed Shrimp and Fettuccine, Charred Cherry Tomatoes, Fresh Basil, Pepperoncini Oil, Toasted Breadcrumbs. Lugana Bianco, Cui Cui 2017;
2nd Course: Broiled Lamb Meatballs, Rosemary and Sage Pomodoro Sauce, Ricotta Salata. Ripasso (Valpolicella), Speri 2016;
3rd Course: Amorone Braised Shortib, Fresh Thyme, Cinnamon, with Slow Cooked Polenta, Baby Arugula; Amarone DOCG, Cesari 2013;
Dessert: Chef's Creation; Prosecco "Extra Dry", La Luca NV.



Lobster & Sauvignon Blanc
Wednesday April 24  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With Spring and warm weather nearly upon us, tonight we will feast on lobster paired classically with some of the best wine from regions that do sauvignon blanc around the world! Tonight we will swirl, sip and savor our way through the wines led by wine junkie and Sommelier, Hudson Austin and Chef Kevin Foley. Additional menu details will follow.
1st Course: Lobster and Spring Vegetable Salad, Shaved Asparagus, Radish, Peas, Arugula, Creamy Lemon Dressing; Hubert Brochard Sauvignon Blanc (Touraine, Loirse, FR) 2016;
2nd Course: Butter Poached Lobster, Gemelli Pasta, Ramp Pesto, Toasted Pinenuts; Peter Yealands Sauvignon Blanc (Marlborough, NZ) 2017;
3rd Course: Grilled Lobster Tail, Avocado Puree, Crispy Fingerling Potatoes, Chipotle Crema; Heritance Sauvignon Blanc (Napa Valley, CA) 2016 & Klein Constantia Sauvignon Blanc Stellenbosch, SA) 2015;
Dessert: Chef's Creation.



Wines of Washington State
Tuesday April 30  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

In the Pacific Northwest wine scene, both Oregon and Washington stand out for their stellar offerings. Often they are lumped together,yet they are very different entities / The Washington wine regions are in the desert dry SE section of the state, east of the rain shadow of the Cascade mountain range, providing the optimal growing conditions for quality Pinot Gris, Chardonnay, Cabernet and Merlot, even Syrah! These wines are super pure and precise in their flavor profile.
1st Course: Tom Ka Gai, Thai Chicken Soup with Coconut Milk, Shiitake Mushrooms, Bell Pepper, Basil and Cilantro. Pinot Gris, Skyfall 2016;
2nd Course: Pan Seared Scallops, Cashew Puree, Crispy Pancetta, Julienned Scallions. Chardonnay, L"Ecole 41 2016;
3rd Course: Blackened Beef Tenderloin, Mashed Red Potatoes with Horseradish and Blue Cheese, Sauteed Haricot Verts; Merlot, Chateau St. Michelle 2016 & Cabernet Sauvignon, L'Ecole 41 2015;
Dessert: Chef's Creation.