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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.

JUNE

Crab and Sparkling Wine
Wednesday, June 1  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Crabmeat is such a spectacular delicacy that it rarely takes center stage in a menu. Tonight’s class is all about savoring that delicacy in many courses and exploring nothing but sparkling wines! Expertly paired by Hudson Austin, tonight’s menu will tantalize the palate.
1st Course: Soft Shell Crab with Arugula & Smoked Jalapeno Tartar Sauce; Marquis de la Tour;
2nd Course: Crab “Club” with Pancetta & Green Herb Mayo; Acinum Prosecco;
3rd Course: Crab Cake with Smoked Paprika Butter; Ferrari Brut;
Dessert Course: Chef's Creation; Marenco Moscato d’Asti.



Southern Hemisphere: Chile and Argentina
Tuesday, June 7  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Tonight features two of the most important regions. Malbacs from Argentina and Sauvignon Blanc from Chile Additional wine details will follow.
1st Course: Grilled Shrimp with Charred Onion Salad & Fresh Oregano; Sauvignon Blanc, Casa Patronales 2015, Maule, Chile;
2nd Course: Cod with Clam Velouté and Chorizo; Torrontes, Santa Julia 2014, Salta, Argentina;
3rd Course: Rabbit with Green Olives, Roasted Shallots & White Beans; Malbec, Ruca Malen 2014, Mendoza, Argentina & Cabernet Sauvignon, De Martino 2014, Maipo, Chile;
Dessert Course: Chef's Creation.



Tuscany Un-Corked
Wednesday, June 8  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we celebrate the food and wine of Tuscany. Known far and wide for producing some of the most wanted wines around the world, this class is all about thoroughly enjoying the Italian life. Classicly paired, amazing cuisine, and an all around great time!
1st Course: Smoked Salmon with Local Corn & Crème Fraiche; Teruzzi & Puthod Terre di Tufi;
2nd Course: Skate with Grilled Eggplant & Lemon Basil Oil; San Fabiano Chianti Putto;
3rd Course: Squab with Polenta, Peas & Pearl Onions; Camigliano Rosso di Montalcino & Bibbiano Argante Super Tuscan;
Dessert Course: Chef's Creation.



Romantic Tuscan Dinner
Tuesday, June 14  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Enjoy a tour the countryside of Chanti, Montepulciano, & Montalcino. Additional wine details will follow.
1st Course: Salmon Tartare, Seaweed, Soybean & Lime Vinaigrette; Super Tuscan White, Carpineto "Dogajolo" 2014;
2nd Course: Halibut with Swiss Chard & Toasted Coriander Seed; Chianti Classico, Piccini Estate 2010;
3rd Course: Bison with Blueberry-Corn Salsa, Spiced Mustard & Crisp Shallots; Vino Nobile de Montepulciano, Riserva 2010, & Carpineto Rosso di Montalcino, Colle Massari 2009;
Dessert Course: Chef's Creation.



Chardonnay Un-Corked
Wednesday, June 15  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

From Burgundy to California and many places in between, this class is all about chardonnay. Chardonnay is the most popular of white wine grapes and showcases terroir completely and with purity. Tonight’s class offers up amazing pairings expertly matched by Wine Educator, Hudson Austin.
1st Course: Scallops over Potato and Leeks with Sea Urchin; Reserve des Rochers Macon Chaintre;
2nd Course: Red Snapper over Heirloom Tomatoes; Austerity Chardonnay;
3rd Course: Guinea Hen with Caramelized Baby Carrots & Brown Butter; Waterbrook Chardonnay & Robert Oatley Chardonnay;
Dessert Course: Chef's Creation.



Grill Friendly Summer Wines
Tuesday, June 21  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

It's grilling & picnic season! This summer be prepared with these lighter whites and low intensity reds. Additional wine details will follow.
1st Course: Tuna Tartare with Cucumber, Frisee & Ginger; Chenin Blanc, Vinum Cellars 2014, Central Coast, CA;
2nd Course: Blackened Snapper, Avocado, Remoulade & Mango; Pinot Gris / Riesling, "Borealis", Montinore 2014, Willamette OR;
3rd Course: Braised Pork with Pineapple-Jicama Salad, Bell Peppers, Star Anise & Mint; Cotes du Rhone, Vidal Fleury 2012, Rhone, France & Zinfandel,Renwood B B Q 2011, Amador, CA;
Dessert Course: Chef's Creation.



Sonoma Un-Corked
Wednesday, June 22  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Most wineries in Wine Country are not allowed to serve real food. Hence, the stale crackers and sweaty cheese that constitutes most “food and wine pairings.” It makes little sense considering that wine is most often enjoyed as part of a meal. Thankfully, if there’s a will, there’s a way – and tonight the way is paved by the incomparable cuisine of the Inn Keeper’s Kitchen and splendid pairings from Wine Educator, Hudson Austin.
1st Course: Frog’s Legs with Roasted Garlic & Parsley; Sebastiani Sauvignon Blanc;
2nd Course: Striped Bass with Sweet Corn & Champagne Vinaigrette; Foppiano Chardonnay;
3rd Course: Lamb Rack with Local Beans & Mint Pesto; Sean Minor Pinot Noir & Queens Peak Cabernet Sauvignon;
Dessert Course: Chef's Creation.



A Chesapeake Dinner with Crab & Chardonnay
Tuesday, June 28  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional wine details will follow.
1st Course: Crab Cocktail with Avocado; Chardonnay "Unoaked", Donati Cellars 2014, Monterey, CA;
2nd Course: Soft Shell Crab with Broccoli Rabe & Brown Butter; Chardonnay "Bourgogne", Domaine Roux 2014, Burgundy, France;
3rd Course: Crab Cake with Clam Sauce & Merguez Sausage; Chardonnay, Artesa Estate 2013, Carneros, CA & Chardonnay, Joseph Carr 2014, Sonoma Coast, CA;
Dessert Course: Chef's Creation.



Lobster Lovers! Lobster and Spanish Wines
Wednesday, June 29  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

From the first bite to the last, this “not to be missed” class is always a night full of inspiring effort in taking a new approach in showcasing this most sought after of ingredients, LOBSTER! Tonight we pair lobster with some great wines of Spain! Each course is highlighted with a wine pairing matched by Hudson Austin to highlight every succulent morsel.
1st Course: Lobster Gazpacho with Cilantro & Cumin; Jaume Serra Cristalino Extra Dry Cava;
2nd Course: Grilled Shrimp over Lobster Potatoes with Velouté; Pedro Escudero Fuente Milano Rueda;
3rd Course: Lobster with Cantaloupe, Peach, Blueberries & Torn Basil; Faustino VII Rioja & Vega Tolosa "11 Pinos" Bobal;
Dessert Course: Chef's Creation; Annecoop Muscat "Flare".

JULY

Central Coast Wines for Picnic Season
Tuesday, July 5  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Enjoy white and reds from Monterey, Paso Robles, and Santa Barbara. Perfect for your summer picnics and grilling.
1st Course: Soft Shell Crab with Corn, Basil and Brown Butter; Chardonnay, Josh Cellars 2014;
2nd Course: Shrimp with Ginger and Spice, Zucchini Noodle Salad Riesling, Fess Parker 2014;
3rd Course: Cocoa, Chili & Maple Sugar Roasted Pork Tenderloin with Goat Cheese Whipped Sweet Potatoes, Cola Barbecue Sauce; Pinot Noir, Hahn S L H 2013 & Zinfandel, Clos la Chance 2012;
Dessert Course: Chef's Creation.



Wines of Independence – Small Independent American Wineries
Wednesday, July 6  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

These boutique producers often go un-noticed in today’s world of big names and bigger companies. Tonight’s class is all about “the little guy”. Great cuisine from the masterful Inn Keeper’s Kitchen and extraordinary pairings from Sommelier, Hudson Austin are sure to please everyone tonight.
1st Course: Salmon Meatballs with Indian Spiced Eggplant Puree; Sean Minor Chardonnay (Central Coast) 2014;
2nd Course: Tuna Carpaccio with Green Apple Salad, Chorizo Cracklings, Whipped Goat Cheese; Elizabeth Spencer Sauvignon Blanc (Mendocino) 2014;
3rd Course: Petite Filet with Charred Corn Succotash, Creamed Leek Mashed Potatoes; Ross Andrews "The Huntsman" Cabernet Sauvignon 2013;
Dessert Course: Chef's Creation; Elk Cove Ultima Ice Wine (Willamette, OR) 2012.



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

Burgundy is arguably one of the most important wine regions in France and the world. Taste Chardonnay and Pinot Noir in it’s purest form.
1st Course: Mahi Mahi with Baby Romaine, Goat Cheese, Walnuts, Ginger & Herb Dressing; Macon Villages, Louis Jadot 2014;
2nd Course: Pan Fried Skate with Parsnips and Almond Butter; Pouilly Loche, Claude Pechet 2014;
3rd Course: Veal Tenderloin with Celery Root Puree, Wild Boar Bacon and Roquefort; Bourgogne Pinot Noir, Domaine Roux 2014 & Gevrey Chambertin, Louis Latour 2012;
Dessert Course: Chef's Creation.



Red Wine Run Down - All Reds Dinner
Wednesday, July 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Red wines often fall in popularity once the weather turns even slightly warmer, well we will still celebrate them, even in July! Tonight we will have a power house tasting of big reds in all of their jammy, juicy, tannic wonderment!
1st Course: Cornish Game Hen, Oyster Mushrooms, Gruyere & Tarragon Cream Sauce; La Forge Pinot Noir (Languedoc, FR) 2014;
2nd Course: Grilled New York Strip, Balsamic Onions & Bacon; Waterbrook Syrah (Columbia Valley, WA) 2013;
3rd Course: Lamb Osso Bucco, Roquefort Cheese Soft Polenta; Rocca Delle Macie SC Rubizzo (Tuscany, IT) 2014 & Cannonball Cabernet Sauvignon (California) 2012;
Dessert Course: Chef's Creation.



Craft Beer Series: Summmer Beers for the Deck & Grill
Saturday, July 15  •  7-9pm  •  $75
Steve McKinney, Cellar Master, Dilworthtown Inn

Summer weather is perfect time for these beers.
1st Course: Basil Pesto Shrimp with Serrano Ham, Heirloom Tomatoes, Mozzarella; Neshaminy Creek Trauger Pilsner, Pilsner, 4.8%; Lagunitas Pils, Czech Pilsner, 6%;
2nd Course: Scallop Ceviche with Spicy Cantaloupe Puree, Furikake and Shiso; Deschutes Hop Slice, Session IPA, 4.5%; Firestone Walker Easy Jack, Session IPA, 4.5%;
3rd Course: Mizuna Greens with Truffle Grapefruit Dressing, Pear and Cashews; Great Lakes Dortmunder Gold, Dortmunder/Helles, 5.8%; Jacks Abby House Lager, Zwickel/Keller/Landbier, 5.4%;
4th Course: Pork Tenderloin & Bratwurst, Mole Verde, Caramelized Onion Spaetzle; Avery White Rascal, Wheat Ale, 5.6%; Weihenstephan Hefe Weisse, Hefeweizen, 5.4%;
Dessert Course: Chef’s Fruit Tart Creation; Off Color Troublesome, Gose, 4.3%; Anderson Valley Highway 128 The Kimmie, The Yink, and The Holy Gose, Gose, 4.2%.



Riesling from Around the World
Tuesday, July 19  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

One of the noblest grape varieties, wonderful for summer meals with its light, refreshing, and floral fruit flavors.
1st Course: Red Snapper with Jalapeno, Lime and Tomatillo Salsa; Piesporter Michelsberg, Kabinett, Fritz Zimmer 2014, Germany;
2nd Course: Chicken Coq au Riesling with Crème Fraiche and Tarragon; Riesling, Kings Ridge 2014, Oregon, USA;
3rd Course: Pork Tenderloin with 5 Spice Powder, Hoisin & Ginger Sauce, Asian Rice Salad; Riesling, Trimbach 2013, Alsace, France;
Dessert Course: Chef's Creation; Riesling Late Harvest, Fess Parker 2014, California, USA;



Pacific Coast Series: Oregon Wines
Wednesday, July 20  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Oregon is often compared to Burgundy with it’s seemingly similar latitude. Tonight’s class will showcase classic wines from some of the best players in Oregon winemaking.
1st Course: Seared Scallop with Asian Style Edamame Hummus; Elk Cove Pinot Gris, Willamette Valley;
2nd Course: Fried Green Tomato with Crab Bolognese; A to Z Chardonnay, Oregon;
3rd Course: Barbecue Pork Cheeks with Nectarines and Anise, Goat Cheese Grits; Rex Hill Pinot Noir, Willamette Valley;
Dessert Course: Chef's Creation. Elk Cove “Ultima”, Willamette Valley.



Lobster & Pinot Grigio
Tuesday, July 26  •  7-9pm  •  $70
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Nothing goes together like Lobster and Pinot Grigio, in all its different styles, as it complements and contrasts the rich and complex flavors of the most famous Crustacean.
1st Course: Lobster Salad with Green Papaya, Thai Basil and Curry, Lotus Root Chips; Pinot Grigio, Barone Fini 2014, Alto Adige, Italy;
2nd Course: Lobster with Braised Pork Belly Saltimbocca, Fontina Cheese Polenta Pinot Gris, Skyfall 2014, Columbia Valley, Washington, USA;
3rd Course: Lobster with Exotic Mushroom Arancini, Saffron Aioli; Pinot Gris, Hugel 2013, Alsace, France & Pinot Gris, Montinore 2014, Willamette Valley, Oregon, USA;
Dessert Course: Chef's Creation.



Pacific Coast Series: Washington State
Wednesday, July 27  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Washington State is one of the fastest growing producers of fine wine in the US. Because of it’s ideal climate for cultivating various grapes there is seemingly nothing which doesn’t grow there. Tonight we will taste through some of the highlights, expertly paired by Wine Junkie, Hudson Austin.
1st Course: Sea Bass Ceviche with Passionfruit, Avocado Cream, Plantain Chips; Milbrandt Pinot Gris, Columbia Valley, WA;
2nd Course: Grilled Chicken Breast with Hazelnut Crust, Wild Mushrooms, Gruyere Cream; Waterbrook Chardonnay, Walla Walla, WA;
3rd Course: Lamb Shoulder with Pomegranate Molasses, Fennel and Allspice; Canoe Ridge “The Expedition” Cabernet Sauvignon, Horse Heaven Hills, WA;
Dessert Course: Chef's Creation; Washington Hills “Late Harvest” Riesling, Washington State.



Winemaker Series: Paul Hobbs
Wednesday, July 27  •  7-9pm  •  $95
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.


1st Course: Seared Scallop with Fennel Powder, Brioche Toast, Local “Cream Style” Corn, Humboldt Fog Cheese; Paul Hobbs Cross Barn Chardonnay (Sonoma Coast) 2015;
2nd Course: Lobster with Oyster Mushrooms, Confit Finger Potatoes, Roasted Cashew Cream; Paul Hobbs Chardonnay (Russian River) 2013;
3rd Course: Duck Breast with Hibiscus & Cherry, Star Anise Dusted Turnips, Goat Cheese Whipped Sweet Potato; Paul Hobbs Cross Barn Pinot Noir (Sonoma Coast) 2014 & Paul Hobbs Pinot Noir (Russian River) 2013;
4th Course: Petite Filet Mignon with Truffle Butter, Spaetzle with Braised Eggplant & Thyme, Pancetta Crisps; Paul Hobbs Cabernet Sauvignon (Napa Valley) 2012;
Dessert Course: Chef’s Creation.

AUGUST

Battle Olympic: Spain vs Italy
Tuesday, August 2  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Centuries old rivalry in both games and their distinctive old world wines. These elegant vividly favored white & red wines pair perfectly with the flavors from the grill. Additional menu details will follow.
1st Course: Almond Dusted Scallops with Tomato Hearts, Jalapeno, Prosciutto Lardons and Fresh Herbs; Gavi di Gavi, Villa Rosa 2014, Piedmont, Italy;
2nd Course: Crab and Chorizo Roquette RWth Goat Cheese Cream; Albarino, Ramon Bilbao 2014, Rias Baixas, Spain;
3rd Course: Grilled Rack of Lamb with Wild Mushroom Stuffed Shell Baked in Tomato Sauce; Chianti Classico Riserva, Carpineto 2011, Tuscany, Italy & Rioja "Crianza", Franco Espanolas 2012, Rioja, Spain;
Dessert Course: Chef's Creation.



Pacific Coast Series: California’s North Coast
Wednesday, August 3  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

California is the most often thought about place for wine in America. Some many wineries are here and thriving and tonight we will explore some of the wines from the more northerly parts of California, led by Hudson Austin, Sommelier. Additional menu details will follow.
1st Course: Chilled Mexican Shrimp Cocktail with Avocado and Chipotle; Bonny Doon Riesling, California;
2nd Course: Veal Medallions with Cordon Bleu Sauce, Toasted Cashews and Legumes; Sebastiani Chardonnay, North Coast, California;
3rd Course: Beef Tenderloin au Poivre with Buttermilk Mashed Potatoes, Ginger Plum Sauce; Aquians Pinot Noir, North Coast, California & Aquinas Cabernet Sauvignon, North Coast, California;
Dessert Course: Chef's Creation.



Olympic Clash of the Titans: USA vs France
Tuesday, August 9  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two powerhouse regions bring very competive styles. France has its lighter and complex flavors and the USA brings bolder and rich flavors. You decide who wins. Additional menu details will follow.
1st Course: Grilled Sea Bass with White Anchovies and Tarragon Butter; Bourgogne Blanc (Chardonnay), Domaine Roux 2014, Burgundy, France;
2nd Course: Arugula and Zucchini Noodle Salad with Baked Nut Crusted Goat Cheese and Citronette; Sauvignon Blanc, Girard Estate 2014, Napa, CA;
3rd Course: Cornish Game Hen, Confit Finger Potato Hash with Bacon, Chicken Jus with Thyme and Dried Cherries; Haut Medoc, Chateau la Croix de Trale 2012, Bordeaux, France & Meritage, Fidelity " Crazy Creek" 2013, Alexander, CA;
Dessert Course: Chef's Creation.



Wines of Chile
Wednesday, August 10  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Chile is home to some of the best value wines in the world. Popular in UK long before becoming popular here in the states, tonight’s class explorers those beloved wines, led by Wine Educator, Hudson Austin. Additional menu details will follow.
1st Course: Gryphus Sauvignon Blanc, Rapel Valley, CL 2015;
2nd Course: Santa Rita Chardonnay Reserva, Casablanca, Cl 2015;
3rd Course: MontGras Cabernet Sauvignon Reserva, Colchagua, CL 2013;
Dessert Course: Chef's Creation; Aresti “Late Harvest” Gewurztraminer, Curico Valley, CL 2013.



Wines of Argentina
Wednesday, August 17  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Argentina is a recent discovery (in worldly terms) for the American market. Maybe brought on by the sudden explosion of Malbec onto the world stage, Argentina has come on full force with some very exceptional wines. Tonight’s class explores this country and we taste what makes Argentina so special, led by Wine Junkie, Hudson Austin. Additional menu details will follow.
1st Course: Callia Torrontes, Tulum Valley, ARG;
2nd Course: Puleta Estate Chardonnay, Lujan de Cuyo, ARG;
3rd Course: La Posta “Pizzella Vineyard”, La Consulta, ARG & Paul Hobbs “Felino” Cabernet Sauvignon, Mendoza, ARG;
Dessert Course: Chef's Creation.



Summer Break: Tuscany
Tuesday, August 23  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits
8/23

A perennial favorite dinner with wines and food as the summer harvest is coming to the table. Additional menu details will follow.
1st Course: Super Tuscan White, "Dogajolo" 2014;
2nd Course: Sangiovese / Cabernet, Castello di Luiano 2014;
3rd Course: Vino Nobile de Montepulciano, Carpineto 2010 & Super Tuscan Red, HEBA, Magliano 2013;
Dessert Course: Chef's Creation.



Battle Olympic: Chile versus Argentina
Wednesday, August 24  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The South American Wine Rivalry is settled tonight. Tonight we pit the same grapes against one another coming from just two wineries focusing on two regions. A classic battle will ensue, refereed by Sommelier Hudson Austin and judged by you! Additional menu details will follow.
1st Course: Santa Rita 120 Series Sauvignon Blanc, Valle Central, CL 2015 & Portillo Sauvignon Blanc, Uco Valley, ARG 2015;
2nd Course: Santa Rita 120 Series Chardonnay, Valle Central, CL 2015 & Portillo Chardonnay, Uco Valley, ARG 2015;
3rd Course: Santa Rita 120 Series Cabernet Sauvignon, Valle Central, CL 2015 & Portillo Cabernet Sauvignon, Uco Valley, ARG 2015;
Dessert Course: Chef's Creation.



Wines for Back to School
Tuesday, August 30  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

As the summer comes to an end and the summer harvest is bountiful, taste these fun wines whether experienced or a novice with wines. Everyone will enjoy this dinner. Additional menu & wine details will follow.
1st Course: CAVA (Xarello), Albet di Noya 2013, Penedes, Spain;
2nd Course: Chardonnay, Artesa Estate 2013, Carneros, CA;
3rd Course: Pinot Noir, Julia James 2013, Sonoma, CA & Malbec, Ruca Malen "Yauquen" 2014, Mendoza, Argentina;
Dessert Course: Chef's Creation.



Lobster Lovers! Lobster and Summer White Wines
Wednesday, August 31  •  7-9pm  •  $70
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

With this warm weather upon us, tonight we will feast on lobster paired classically with some of the Summer’s greatest hits of white wine. From Sauvignon Blanc to Pinot Grigio, we will swirl, sip and savor our way through the night led by wine junkie, Hudson Austin. Additional menu details will follow.
1st Course: Acinum Prosecco, Veneto, Italy;
2nd Course: Line 39 Sauvignon Blanc, California 2014;
3rd Course: Chalone “Gavilan” Chardonnay, Chalone, California 2013 & McManis Family Vineyards Pinot Grigio, River Junction, California 2014;
Dessert Course: Chef's Creation.

SEPTEMBER

Winemaker Series: Caymus
Saturday, September 3  •  7-9pm  •  $125
Winery Representative

1st Course: Seared Scallop with Pearl Tapioca Curry, Grilled Melon, Peanuts Roasted in Duck Fat and Rosemary; Mer Soliel Chardonnay 2014;
2nd Course: Halibut Ceviche with Toasted Quinoa, Jalapeno Avocado Crema; Caymus Conundrum 2014;
3rd Course: Veal Tenderloin, Mushrooms in Vol-au-Vent with Point Reyes Bay Blue and Hazelnuts; Belle Glos Pinot Noir 2014;
4th Course: Braised Lamb Shoulder with Balsamic, Mint Pistou, Spaetzle & Ricotta; Caymus Cabernet Napa 2013 & Caymus Special Select 2013;
Dessert Course: Chef's Seasonal Creation.

OCTOBER

25th Annual Dilworthtown Wine Festival
Sunday, October 9  •  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.



Winemaker Series: Silver Oak
Friday, September 3  •  7-9pm  •  $125
Winery Representative

Additional menu details will follow.
1st Course: Twomey Sauvignon Blanc (Napa & Sonoma) 2015;
2nd Course: Twomey Russian River Valley Pinot Noir 2014;
3rd Course: Twomey Napa Valley Merlot 2014;
4th Course: Silver Oak Alexander Valley Cabernet Sauvignon 2011 & Silver Oak Napa Valley Cabernet Sauvignon 2011;
Dessert Course: Chef's Creation.