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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.

Winemaker Series & Craft Beer Series 2019

The fun in 2019 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 Dogfish Brewery (late January).

JANUARY

California Wine Series: The Wines of the North Coast
Thursday January 3  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The North Coast AVA of California encompasses about 3 million acres of geographical area which includes some of the best wine growing regions in the state. Places such as Napa Valley, Chalk Hill, Carneros and so on are all part of this vast area. Interestingly because U.S. County names automatically qualify as AVAs, they don’t require specific registration. Tonight’s class will focus on a selection of these wines that will showcase some of the great wine available.
1st Course: Red Beet Tartare, Pickled Shallots, Feta Cheese, Rye Bread Crostinis, Micro Arugula; Elizabeth Spencer Sauvignon Blanc (Mendocino);
2nd Course: Crispy Red Snapper, Sundried Tomato Puree, Toasted Pistachio, Raw Carrot Salad; B Side Chardonnay (North Coast, CA);
3rd Course: Veal and Wild Boar Bolognese, Papardelle Pasta, Rosemary Infused Ricotta; Redwood Empire Pinot Noir (North Coast) & B Side Cabernet Sauvignon (North Coast);
Dessert: Chef's Creation.



French Wine Series: White & Red Burgundy
Tuesday January 8  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Burgundy, France is arguably one if the worlds most important wine destinations, and is the birthplace of the famed Chardonnay and Pinot Noir varietals, fashioned into a wide variety of styles and shapes Join us as we explore this amazing appellation! Additional wine details will follow.
1st Course: Delicata Squash Salad, Baby Arugula, Dried Cherrys, Goat Cheese, Almonds, Herb Yogurt Dressing; Macon Villages, Cave de Lugny 2016;
2nd Course: Linguine with Little Neck Clams, Garlic, Fennel, Salmon Roe, Toasted Breadcrumbs; Pouilly Fuisse, Louis Jadot 2016;
3rd Course: Lemon Thyme Crusted Pork Loin, Smashed Fingerling Potatoes, Charred Broccoli, Pomegranate Reduction; Moulin a Vent, Domaine des Rosiers 2015& Gevrey Chambertin, Frederick Esmonin 2015;
Dessert: Chef's Creation.



Spain - Land of Giants
Wednesday January 9  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Spain is home to some of the best wines in the world. From light and fruity to serious and complex, the bounty of Spain is hard to beat. Tonight we will scratch the surface of this amazing wine country. Chef Kevin’s spectacular culinary efforts paired by Sommelier Hudson Austin will tantalize the palate.
1st Course: Pan con Tomate y Jamon, Sourdough Bread rubbed with Ripe Tomato and Garlic. Topped with Serrano Ham; Camps de Estells Cava Brut Nature (Penedes);
2nd Course: Smoked Mussel and Crab Risotto, Fresh Parsley and Oregano, Saffron Oil; Condes de Albarei Albarino (Rias Baixas) 2017;
3rd Course: Grilled Bone in Pork Chop, Smoked Paprika Pomme Puree, Roasted Brussel Sprouts with Chorizo; La Sorda Rioja (Rioja) 2015;
Dessert: Chef's Creation; Cesar Florido Moscatel Especial (Jerez) NV 14.11.



Wines of Argentina
Thursday January 10  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Don’t cry for Argentina, it’s wine industry has been very prolific and Successful in recent years; thanks to the popularity of its signature wine, Malbec, yet there is so much more to this beautiful wine region, Come join us for a wonderful evening of wine and food.
1st Course: Apple and Baby Kale Salad, Roasted Red Pepper, Serrano Ham, Marcona Almonds, Manchego Cheese Dressing; Pinot Grigio, Argento 2017;
2nd Course: Choripan Toast, Grilled Baguette topped with Chorizo, Tomato, Shallot, Chimichurri; Torrontes, Santa Julia 2017;
3rd Course: Rosemary Grilled Lamb, Quinoa, Roasted Winter Vegetables, Demi Glace; Malbec, Ruca Malden 2016 & Cabernet Sauvignon, Zuccardi 2015;
Dessert: Chef's Creation.



Craft Beer Series: to be announced
Friday January 12  •  7-9pm  •  $82
Brewery Representative

A special selection of the fine craft beers from Maine Brewing to celebrate the begining of 2019. Description of the beers & menu will follow shortly.
1st Course: Chicken Tikka Masala Skewer, Cilantro Yogurt Dipping Sauce; Maine Beer Zoe, Amber Ale, 7.2%;
2nd Course: Chilled Chipotle Shrimp and Mixed Green Salad, Charred Onion, Grilled Corn, Cotija Cheese, Crushed Tortillas; Maine Beer Another One, IPA, 7.0%;
3rd Course: Thai Green Curried Duck, Jasmine Rice, Sprouts, Basil; Maine Beer Lunch, IPA, 7.0%;
4th Course: Blackened Filet Mignon, Blue Cheese Pomme Puree, Fried Shallots, Balsamic Jus; Maine Beer Mean Uncle Tom, American Stout, 6.5%;
Dessert: Chef’s Creation; Maine Beer Post Ride Snack, Session IPA, 4.9%.



Clash of the Titans, Bordeaux & Tuscany
Tuesday January 15  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is part of our very popular "Clash" series, tonite we will be featuring two very prominent wine regions/ Bordeaux in SW FRance, famous for its white wines made primarily from Sauvignon Blanc, and its Cabernet and Merlot based reds, from subregions framed by its river terrain and microclimates, Also Beautiful Tuscany, with gorgeous scenery and hillsides from which tasty dry whites and rich, elegant reds made from the Sangiovese grape are produced. This will be a memorable showdown ! Additional wine details will follow.
1st Course: Thai Shrimp Springroll, Basil, Cilantro, Bean Sprouts, Spicy Tamarind Sauce; Bordeaux Blanc, Chateau la Gravieres 2017;
2nd Course: Mushroom and Walnut Fettucine, Rosemary and Thyme, Chopped Walnuts, Parmigianno; Vernaccia di San Gimignano, Toscolo 2016;
3rd Course: Grilled Hanger Steak, Sweet Potato and Pearl Onion Hash, Sauce Au Poivre; Haut Medoc, Chateau D' Arcins 2015 & Vino Nobile de Montepulciano, Carpineto 2013;
Dessert: Chef's Creation.



California Wine Series: Paso Robles and the Central Coast
Wednesday January 16  •  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).



Sunset in Sonoma
Tuesday January 22  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

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. Additional wine details will follow.
1st Course: Panko Crusted Crab Cake, Lemongrass Aioli, Sweet Chili Drizzle; Sauvignon Blanc, Kunde Estate" Magnolia" 2017;
2nd Course: Butternut Squash Soup, Brioche Crouton, Scallion Cream, Chopped Almonds; Chardonnay, The Calling "Sonoma Coast" 2016;
3rd Course: Chili rubbed New York Strip, Mashed Fingerling Potatoes, Roasted Cherry Tomatoes; Cabernet Sauvignon, Kate Goldschmidt 2015 & Zinfandel , Selby Cellars 2015;
Dessert: Chef's Creation.



Sicilian Wines - The Godfather of all Tastings
Wednesday January 23  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The thought of Sicily brings about connotations of all sorts of vibrant Italian imagery. The beautiful seaside towns and rustic villas, a place where people still ride bicycles with day’s selection from the local market flood into the mind. It is no wonder that Francis Ford Coppola chose to set his iconic Godfather Italian scenes with this backdrop. The wines of Sicily, with more vineyard land than ANY of Italy’s other wine regions, range from simple commercial wine to ultra-lux single vineyard selections will be our backdrop to an enchanting evening led by Sommelier Hudson Austin and masterfully paired by Chef Kevin Foley.
1st Course: Sicilian Grilled Swordfish, Lemon-Oregano Sauce, Arugula Salad; Colosi Bianco;
2nd Course: Butternut Squash Risotto, Crispy Pancetta, Sage, Parmigianno; Planeta La Segreta Bianco;
3rd Course: Sicilian Style Braciole, Braised Beef stuffed with Pine Nuts, Pecorino, Parsley, and Garlic served over Spaghetti; Purato Nero d'Avola & Graci Etna Rosso;
Dessert: Chef's Creation.



Wines of South Africa
Thursday January 24  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The History of the South African wine industry dates back to 1659, making it the "oldest" of the so called New World wine regions, It had its starts and stops over the years, and the Nation was sadly isolated from the rest of the Wine Scene by its policies of Apartheid. with that in the Past, its industry is back on track and producing excellent wines that the rest of the world can enjoy, primarily centered in the Cape Region in the Southwest.
1st Course: Delicata Squash and Potato Latke, Warm Goat Cheese, Fried Bacon, Fresh Dill; Chenin Blanc ( Steen), A. Badenhurst 2017;
2nd Course: Prosciutto Wrapped Scallop, Cremini Mushroom Puree, Basil Pesto; Chardonnay, De Wetshof "Limestone Hill" 2016;
3rd Course: Hoisin Glazed Pork Tenderloin, Ginger Jasmine Rice, Spicy Stirfry, Miso Honey Mustard Sauce; Pinotage, Nederburg "Reserve" 2015 & Syrah "Estate", Mullineaux 2014;
Dessert: Chef's Creation.



Craft Beer Series: Dogfish Brewery
Friday January 25  •  7-9pm  •  $82
Brewery Representative

A special selection of the fine craft beers from Dogfish Head to celebrate the begining of 2019. Description of the menu will follow shortly.
1st Course: Butter Poached Lobster Taco, Smashed Avocado, Pickled Red Onion, Guajillo Pepper Sauce, Cilantro; Dogfish Head Liquid Truth Serum, IPA, 6.8%;
2nd Course: Fried Paella Arancini, Panko Crusted Saffron Rice with Cod and Chorizo, Lemon Ailoli; Dogfish Head Flesh & Blood IPA, IPA, 7.5%;
3rd Course: Arugula and Honeycrisp Salad, Confit Chicken Thigh, Crumbled Danish Blue Cheese, Cider Vinaigrette; Dogfish Head Pennsylvania Tuxedo, Imperial IPA, 8.5%;
4th Course: Smoked Paprika Rubbed Beef Shortrib, Charred Carrot Puree, Kholrabi Slaw, Rib Reduction; Dogfish Head Siracusa Nera, Imperial Stout, 10%;
Dessert: Chef’s Creation Dogfish Head 120 Minute IPA, Imperial IPA, 16.5%.



Winemaker Series: Deloach
Saturday January 26  •  7-9pm  •  $98
Deloach Brand Representative

Our January tradtion is dinner with Deloach as we start our Winemkaer Series for 2019. Description of the wines & menu will follow shortly.
1st Course: Seared Diver Scallops, Curried Lentils, Coriander Beurre Blanc; Deloach Russian River Chardonnay 2016;
2nd Course: Tuna Tartare Toast, Raw Ahi Tuna, Scallion, Sriracha Alioli, Shallot, Served on Toasted Brioche; Deloach Green Valley Pinot Noir 2012;
3rd Course: Rosemary Dijon Crusted Pork Loin, Roasted Apple and Parsnip Mash, Pan Gravy; Deloach OFS Pinot Noir 2014;
4th Course: Lamb Bolognese, Ground Lamb Ragu, Rigatoni Pasta, Fresh Basil Ricotta; Deloach Russian River Zinfandel 2015;
Dessert: Chef’s Creation Deloach Late Harvest Gewurztraminer 2013.



Lobster & Pinot Grigio
Tuesday January 29  •  7-9pm  •  $74
Michael Walsh, Wine Educator, Majestic Wine and Spirits

There is a Lobster on the Loose again at the Innkeepers' Kitchen, our favorite crustacean will be on hand again tonite with a fabulous menu prepared by Chef Kevin and his staff. Pinot Grigio is a very versatile variety in its various forms, and we will be pairing four different versions with our courses
1st Course: Lobster Caesar Salad, Steamed Lobster, Romaine Hearts, Lemon Caesar Dressing, Smoked Paprika Croutons, Parmesan Crisp; Pinot Grigio, Barone Fini 2017, Alto Adige, Italy;
2nd Course: Lobster Primavera, Penne Pasta, Winter Vegetables, Citrus Crème Fraiche, Fines Herbs; Pinot Grigio, Argento 2017, Mendoza, Argentina;
3rd Course: Baked Lobster Tail, Celery Root Mash, Haricot Verts, Italian Salsa Verde; Pinot Gris, Hugel 2016, Alsace, France & Pinot Gris, Left Coast Cellars 2016, Willamette, Oregon;
Dessert: Chef's Creation.



A Night in Napa Valley - Oakville and Beyond
Wednesday January 30  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Napa Valley is often considered to be the crown jewel in California’s prosperous wine industry and there is an obvious reason for that… the wines are good… I mean come on, as Tony the Tiger would exclaim “They’re Great!” Set on the world stage, the wines of Napa upended the classic French producers in 1976 and again in more recent times a re-tasting of the classics was once again dominated by Napa. This class will elevate your evening and tantalize your taste buds with these dreamy wines, paired with Chef Kevin Foley’s imaginative cuisine and led by Hudson Austin for a night of sheer delight. Additional menu details will follow.
1st Course: Miso Marinated Shrimp, Caramelized Daikon Radish, Pickled Shallot, Cilantro, Chili Oil; Honig Winery Sauvignon Blanc (Napa Valley);
2nd Course: Creamy Carrot Soup with Ginger, Lemon, Grilled Brioche Croutons, Scallions; Fleur de California Chardonnay (Carneros);
3rd Course: Pan Seared Hanger Steak, Pearl Onion and Potato Hash, Mushroom Demi Glace, Fines Herbs; Monticello Pinot Noir (Oak Knoll, Napa Valley) & Foley Johnson Cabernet Sauvignon (Rutherford, Napa Valley) 2015;
Dessert: Chef's Creation.



Culinary Masterpieces - Crab, Oysters, Caviar and Sparkling Wines
Thursday January 31  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Prized for it’s subtle sweetness and known throughout the world as a delicacy, crabmeat is often used as a main component for an array of fabulous dishes or sometimes as a highlight of a garnish to a dish adding just the right bit of nuance. Add oysters and caviar and you may just have a dinner the Tzars of Russia would attend. This class is all about setting the stage with wines of the most classic nature for sublime pairings that are unmatched anywhere else.
1st Course: Three Oysters On the Half Shell, Sweet Wasabi Sauce, Panko Breadcrumbs, Scallion; Montefresco Prosecco (Veneto, IT) NV;
2nd Course: Caviar Toast, American Sturgeon Caviar, Champagne Egg Yolk Emulsion, Chives, Served on Brioche Toast Points; Gruet Rose (New Mexico) NV;
3rd Course: Crab Pasta, Atlantic Blue Crab, Fresh Linguine, Prosecco Meyer Lemon Cream Sauce, Marcona Almond Gremolata; Champagne Jacquart Brut Mosaique (Reims, FR) NV;
Dessert: Chef's Creation; Marenco "Strev" Moscato d'Asti (Piedmont, IT) 2017.

FEBRUARY

Clash of the Titans: Napa & Sonoma
Tuesday January 5  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

When it comes to the Wines of California, two regions really stand out for consistent quality for its wine production; Napa and Sonoma . These two appellations are often lumped together, yet are very different in soil, climate and topography, and also culture. Come taste the difference in these important regions!
1st Course: Creamy Acorn Squash and Apple Soup, Fresh Thyme Oil, Crispy Kale; Sauvignon Blanc, Clos Pegase, 2017 Napa, CA;
2nd Course: Lamb Meatballs, Eggplant Puree, Pine nuts, Mint, Pomegranate Drizzle; Pinot Noir, Julia James 2016, Sonoma, CA;
3rd Course: Steak Diane, Beef Tenderloin Medallions, Dijon Cognac Demi Glace, Sauteed Spinach; Cabernet Sauvignon, Girard 2016, Napa, CA & Zinfandel, Kunde Estate 2015, Sonoma, CA;
Dessert: Chef's Creation.



Steakhouse Night Wine Dinner - Prime Cuts and Prime Wines
Wednesday February 6  •  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.



Super Tuscan
Thursday February 7  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

This is a one of our most popular classes at the Innkeepers Kitchen ! Tuscany is a breathtaking, beautiful region in Central Italy, renowned for its classic wines. The " Super Tuscan" movement was initiated by a few forward thinking winemaking families in the late 1960's and early 70's, feeling that they could expand their limited offerings at the time, and experimented with blending Sangiovese with Cabernet, Merlot and later Syrah, to great success and acclaim. Tonite we will taste through a diverse selection of blends, you be the judge !
1st Course: Linguine with Mussels, Garlic White Wine Sauce, Pepperoncini, Torn Basil; Carpineto "Dogajolo" White, Super Tuscan 2017;
2nd Course: Charred Broccolini wrapped in Prosciutto di Parma, Shaved Pecorino, Balsamic Reduction; Lamole "Sassoregale", Super Tuscan 2015;
3rd Course: Rosemary and Garlic Stuffed Pork Loin, Roasted Fingerling Potatoes, Oregano and Lemon Jus; Magliano "Heba", Super Tuscan 2015 & Terrabianca "Campaccio", Super Tuscan 2013;
Dessert: Chef's Creation.



Craft Beer Series: North & South
Friday, February 8  •  7-9pm  •  $82
Steve McKinny, Beer Educator

Many great beers from above and below the Mason-Dixon line beers battle it out. A perfect Valentine treat for the beer lover.
1st Course: Shrimp and Scallion Dumplings, Dashi Broth, Chili Oil, Togarashi; Dogfish Head Nameste White, Witbier, 4.8% (Delaware) & Cigar City Florida Cracker White Ale, Witbier, 5.0% (Florida);
2nd Course: Grilled Cantaloupe and Arugula Salad, Prosciutto, Salted Cherry Tomatoes, Balsamic Vinaigrette; Lawson's super Session IPA, IPA-Session, 4.8% (Connecticut) & Terrapin Hash Session, Session, (Georgia);
3rd Course: Buttermilk Fried Chicken Taco, Grilled Corn Tortilla, Pickled Red Cabbage, Chipotle Ranch; New Trail Broken Heels, IPA, 7.0% (Pennsylvania) & Evolution Craft Lot 3 IPA< IPA, 6.8% (Maryland);
4th Course: Red Miso Braised Shortrib, Carrot and Potato Mash, Pimenton Demi, Micro Cilantro; Jacks Abby Smoke & Dagger, Smoked, 5.6% (Massachusetts) & Duck-Rabbit Porter, porter, 5.7% (North Carolina);
Dessert: Chef’s Dessert Creation; Brooklyn Black Chocolate Stout, Imperial Stout, 10% (New York) & Hardywood Raspberry Stout, Stout-Imperial, 9.2% (Virginia).



Romantic Wines: White, Rose, & Red
Tuesday February 12  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Love is in the Air tonite at the IKK, with Cupid offering tastes of nectar and wine. We will be showing Lush Chardonnay, Sexy Rose and Full bodied Reds for your drinking pleasure to be paired with a romantic feast prepared by your Lovemaster, Chef Kevin Foley. Relax and enjoy your Romantic evening with us !
1st Course: Little Neck Clams, Fennel and Saffron Broth, Bacon, Toasted Baguette; Chardonnay, Fess Parker "Santa Barbara" 2017, Santa Barbara, CA;
2nd Course: Melon and Prosciutto Salad, Baby Arugula, Crumbled Goat Cheese, Rose Vinaigrette; Rose de Provence, Chateau Beaulieu 2017, Provence, France;
3rd Course: Red Wine Braised Short Rib, Gorgonzola Polenta, Braise Reduction, Micro Basil; Cabernet Sauvignon, Kate Goldschmidt 2016, Alexander Valley, CA & Mabec, Zuccardi "A" 2016, Mendoza, Argentina;
Dessert: Chef's Creation.



Romantic French Countryside Dinner
Wednesday February 13  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paris is known as the city of lights and considered to be among the richest in heritage and lifestyle. Tonight’s class is a tour of taste, exploring the classic bistro scene with a menu plucked right from the Champs-Elysées. Come and feast with wines selected from a region of true bounty. Chef Kevin’s delicious cuisine and Sommelier Hudson Austin’s pairings will be a true delight.
1st Course: Mini Croque Monsieur, Thin Sliced Ham and Gruyere Sandwich on Brioche, Topped with Bechamel Sauce; Marquis de la Tour Rose (Loire, France);
2nd Course: Coq Au Vin, Red Wine Braised Chicken Thigh, Caramelized Carrots, Pearl Onions, Mushrooms, Chervil; Mas de Bouzons "Les Galets" Cotes du Rhone (Rhone, FR) 2013;
3rd Course: Steak Frites, Pan Seared Sirloin Filet, Russet Fries, Brandied Demi Glace; Chateau Tour Chapoux (Bordeaux, FR) 2015;
Dessert: Chef's Creation; La Fleur d'Or Sauternes (Sauternes, FR) 2014.



Valentine's Delight - Around the World in Wine and Love
Thursday February 14  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Valentine’s Day is a night to celebrate love in all it’s splendor. Tonight will be a night to exhalt one’s love of wine and one’s love of their partner! The evening is set on a culinary stage with wines and cuisine from all over the world with tour stops around the globe that highlight romance. Led by angelic cherubs, Chef Kevin Foley and Sommelier Hudson Austin, come and spend this delightful evening with us.
1st Course: Foie Gras Pate on Grilled Baguette, Raspberry Black Pepper Gastrique, Edible Flowers; Biutiful Brut Nature Cava (Penendes, SP);
2nd Course: Pan Seared Diver Scallops, Truffled Butternut Squash Puree, Mixed Herbs; Teruzzi & Puthod Terre di Tufi (Tuscany, IT);
3rd Course: Pesto alla Trapanese, Casarecce Pasta, Tomato and Almond Pesto, Fresh Mint; Secret L'enfer Pinot Noir (Languedoc, FR);
4th Course Dry Brined New York Strip, Creamed Spinach, Caramelized Oyster Mushrooms, Port Demi; Sean Minor "Nicole Marie" Red (Napa Valley);
Dessert: Chef's Creation Ricossa Brachetto (Piedmont, IT).



Southern Hemisphere: Chile, Argentina, Australia, New Zealand
Tuesday February 19  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Southern Hemisphere is home to a number of important " New World" wine regions, notably Chile and Argentina in S. America, and South Africa, Australia and New Zealand, each appellation has its own unique growing conditions and winemaking practices, resulting in a wonderful variety of styles across the board. Everything is "turned around" here as their autumn is our spring, their winter is our summer.
1st Course: Jalapeno Lime Shrimp Skewer, Roasted Corn Puree, Cilantro Aioli; Sauvignon Blanc, Crossings 2017, New Zealand;
2nd Course: Braised Chicken and Chorizo Croquette, Bitter Green Salad, Roasted Shallot Vinaigrette; Chardonnay, De Martino 2017, Chile;
3rd Course: Grilled Australian Lamb Chop, Whipped Yukon Gold Potatoes, Charred Radish Salsa Verde; Shiraz, Peter Lehmann 2015, Australia & Malbec, Ruca Malen "Classic" 2017, Argentina;
Dessert: Chef's Creation.



Italian Renaissance - A tasting of Southern to Northern Italy's Great Wines
Thursday February 21  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Italy is an incubator of culture and has been driving force for so much of what we enjoy today in both food and wine that we maybe sometimes forget the influence. Tonight we will go exploring these Italian roots journeying from the seascaped South to the mountains of the North. Chef Kevin Foley has crafted masterful Italian dishes which we will delight in along side pairings by Cognoscenti di Vino Hudson Austin.
1st Course: TerreDora di Paolo Coda di Volpe (Campania, IT);
2nd Course: Cataldi Madonna "Malandrino" Montepulciano d’Abruzzo (Abruzzo, IT);
3rd Course: Antico Fuoco Rosso “Baby Amarone” (Veneto, IT);
Dessert: Chef's Creation Marenco "Strev" Moscato d'Asti (Piedmont, IT).



Winemaker Series: Duckhorn
Saturday February 23  •  7-9pm  •  $125
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn wines.
1st Course: Duckhorn Sauvignon Blanc 2017;
2nd Course: Duckhorn Migration Chardonnay 2017;
3rd Course: Duckhorn Calera 2016
4th Course: Duckhorn Howell Mountain Cabernet 2015
Dessert: Chef's Creation; A Duckhorn wine paired with dessert.



Pacific Coast: North To South - Oregon, California and Chile
Tuesday February 26  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Pacific Coast, North to South / Wines of Oregon, California, and Chile The Pacific Ocean, the largest ocean in the world and one of the coolest, has an amazing influence on the climate in its " Pacific Rim " nations, especially the coastal regions.tonite we will be exploring three of those areas, Oregon, California and Chile
1st Course: Black Kale Caesar Salad, Parmesan Crusted Croutons, Miso Marinated Egg; Sauvignon Blanc, Casa Patronales 2017, Maule, Chile;
2nd Course: Duck Confit Springroll, Red Cabbage, Carrot, Hoisin Dipping Sauce; Pinot Noir, Montinore 2016, Willamette, Oregon;
3rd Course: Grilled Hanger Steak, Za’atar Spiced Carrots, Chickpea Puree, Pomegranate Molasses; Cabernet Sauvignon, Joseph Carr 2016, Paso Robles, CA & Syrah, Fess Parker 2015, Santa Barbara, CA;
Dessert: Chef's Creation.



Lobster Lovers: Lobster and Chardonnay
Wednesday February 27  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Lobster and Chardonnay from Around the World… Clearly a match made in Heaven in tonight’s class, we will explore the great match up of delectable chardonnay paired so beautifully with the world’s most famous crustacean. Showcased by the culinary talents of Chef Kevin Foley and Sommelier, Hudson Austin, of The Wine Merchant, this evening will be a night of beguiling culinary delights.
1st Course: Gruet "Sauvage" Blanc de Blancs Brut Zero (New Mexico);
2nd Course: Foye Chardonnay (Maule Valley, CL);
3rd Course: Banshee Chardonnay (Sonoma Coast, CA) & Jean-Claude Thevenet St. Veran Clos de l'Ermitage (Burgundy, FR);
Dessert: Chef's Creation.

MARCH

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

Description of class with follow shortly.



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: Acrobat Rose of Pinot Noir (Oregon);
2nd Course: Pike Road Chardonnay (Willamette Valley, OR);
3rd Course: Elk Cove Pinot Noir Estate (Willamette Valley, OR) & Soter “Planet Oregon” Pinot Noir (Oregon);
Dessert: Chef's Creation.



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

Description of class with follow shortly.



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. Additional menu details will follow.
1st Course: Ventana Chardonnay (Arroyo Seco, CA) 2015;
2nd Course: Trifula Piemonte Rosso Barbera/Nebbiolo (Piedmont, IT) 2016;
3rd Course: 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

Description of class with follow shortly.



California Wine Series: Paso Robles and the Central Coast
Wednesday March 20  •  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).



Lobster and Chardonnay from around the World
Tuesday March 26  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description of class with follow shortly.



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: Castelvero Cortese 2017;
2nd Course: Trifula Piemonte Rosso Barbera/Nebbiolo 2016;
3rd Course: Ricossa Barolo 2013;
Dessert: Chef's Creation. Marenco "Strev" Moscato d'Asti 2017.