1 Dilworthtown Inn Mailing List Contact Us Home
Directions
About the Inn
Dinner Menu
Wine Cellar
Reservations
Gift Certificates
Food Products & Gifts
Special Events
Newsletter
Fabulous Recipes
About Inn Keepers Kitchen
Course Calendar
Course Descriptions
Entertaining
Inn Keeper's Kitchen Course Calendar
Join us for a Cooking Classes at The Inn Keeper's Kitchen. Call 610-399-1390 for class reservations.

Baby & Wedding Showers

Baby & Wedding Showers

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

SEPTEMBER

Cabernets from Napa Valley
Tuesday, September 1  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional wine details will follow.
1st Course: Tuna Tartare with Mizuna Greens with Yuzu Dressing; The Rule Cabernet Sauvignon 2012;
2nd Course: Verjus Brined Pork with Marinated Leeks; Joseph Carr Cabernet Sauvignon 2012;
3rd Course: Duck Breast with Toasted Hazelnuts, Garlic, and Blackberries; Steltzner "Claret" 2011 & Buehler Cabernet Sauvignon 2013;
Dessert Course: Chef's Creation.



Pinot, Prawns and Scallops!
Wednesday, September 2  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

This is the Pinot lovers class! Pinot Grigio, Pinot Blanc and Pinot Noir! All have at least one thing in common, they are delicious! So much so, they are among the favorite grapes in so many wines, from Champagne to silky red wines. Tonight we will taste through some of the most classic of examples from around the globe.
1st Course: Scallops over Heirloom Tomatoes, Fava Beans, & Goat Cheese; Gruet Rose (New Mexico) NV Sparkling;
2nd Course: Chilled Shrimp with Prosciutto, Pear, & Honey-Dijon Vinaigrette; Trimbach Pinot Blanc (Alsace, FR) 2012;
3rd Course: Grilled Scallops & Shrimp w/ Rosemary, Thyme , & Charred Lemons; Luna Nuda Pinot Grigio (Alto Adige, IT) 2013 & Line 39 Pinot Noir (California) 2013;
Dessert Course: Chef's Creation.



Champagne wishes and Caviar Dreams! A tasting of the exquisite!
Wednesday, September 9  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Food is among the most hedonistic of pleasures; tonight’s class will sample some of those delights. From great pairings such as oysters and sparkling wine we get such a special feeling when we experience amazing pairings. This night will highlight some of the greats!
1st Course: Oysters on the Half Shell with Black Vinegar Mignonette; Martinolles Blanquette de Limoux (Languedoc, FR.);
2nd Course: Salmon Tartare, Salmon Caviar, with Baby Arugula & Crimini Mushroom Salad; Chalk Hill Chardonnay (Sonoma Coast, CA) 2013;
3rd Course: Seared Scallops with American Caviar and Beurre Blanc; B Side Cabernet Sauvignon (Napa Valley, CA) 2013;
Dessert Course: Chef's Creation; La FLeur d'Or Sauternes 375ml (Bordeaux, FR) 2011.



Cabernet Battle: California vs Washington
Thursday, September 10  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Come find out why both regions produce luscious cabernets. Additional wine details will follow.
1st Course: Baby Iceberg with Crumbled Stilton, Local Apple Wood Bacon, and House Smoked Shrimp;
2nd Course: Salmon with Haricot Verts, Scallions. & White Wine;
3rd Course: Broiled Squab with Black Mission Figs & Belgian Endive;
Dessert Course: Chef's Creation.



Craft Beer & Wine Series: Stone Brewing & Hahn Estates
Saturday, September 12  •  7-9pm  •  $70
Hal Bittner, Stone Brewing

Taste the magic of great Stone beers and fine wines from Hahn expertly paired with each course.
1st Course: Chilled Rare Tuna with Wasabi-Lemongrass Aioli, Marinated Caviar; Stone Delicious IPA, 7.7%; Hahn Pinot Gris, 2015;
2nd Course: Seared Scallop, Smoked Infused Olive Oil, Shiso, Blistered Corn; Stone Cali-Belgique, 6.9%; Hahn Chardonnay, 2015;
3rd Course: Broiled Salmon, Lobster Mushrooms, Red Wine Reduction; Stone Ruination 2.0 Double IPA, 8.5%; Hahn Pinot Noir, 2014;
4th Course: Bourbon Braised Beef Short Ribs with Apple Wood Smoked Bacon; Stone Bourbon Barrel Aged Arrogant Bastard, 7.9%; Hahn Meritage, 2014;
Dessert Course: Warm Chocolate Cake with French Vanilla Ice Cream and Toasted Pistachio; Stone Chai Spiced Imperial Russian Stout, 10.6; Hahn Shiraz, 2014.



Malbec Meyhem! A global tasting of malbec paired with each regions cuisine!
Thursday, September 17  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Malbec has been gaining popularity ever since people became suddenly afraid of merlot! It didn’t magically spring up in Argentina in the past 10 years, there is history, and exceptional terroir which we will explore tonight.
1st Course: Smoked Paprika-Sherry Shrimp with Jicama, Radish, & Pickled Plums; Mission "La Caminade" Cahors 2012;
2nd Course: Spanish Ham with Spinach, Manchego, and Grilled Peaches; Nieto Senetiner Malbec (Mendoza) 2013;
3rd Course: Grilled Short Ribs with Roasted Marcona Almonds & Chipotle Aioli; Waterbrook Malbec (Columbia Valley, WA) 2013 & La Posta Malbec "Pizzella" (La Consulta, Mendoza) 2013;
Dessert Course: Chef's Creation.



Craft Beer Series: Dogfish & Victory
Friday, September 18  •  7-9pm  •  $70
Brewery Representative

Two region powerhouse breweries bring limited release beers tonight.
1st Course: Soft Shell Crabs, Parsnip Puree & Brussels Sprouts; Dogfish Head 60 Minute IPA, American IPA, 6.0%; Victory Hop Devil, American IPA, 6.7%;
2nd Course: Spiced Rainbow Trout, Smoked Bacon & Apple; Dogfish Head Namaste, Witbier, 4.8%; Victory Headwaters Pale Ale, American Pale Ale, 5.1%;
3rd Course: Poussin, Acorn Squash & Grilled Scallions, Peach Jus; Dogfish Head Midas Touch, Spiced Beer, 9.0%; Victory Moonglow Weizenbock, Weizenbock, 8.7%;
4th Course: Braised Wild Boar in Vol-au-vent; Dogfish Head Indian Brown Ale, American Brown Ale, 7.2%; Victory DirtWolf, American Double Imperial IPA, 8.7%;
Dessert: Warm Pecan Cobbler Dogfish Head 90 Minute IPA, American Double Imperial IPA, 9%; Victory V-Twelve, Quadrupel, 12%.



Silverado Trail: Part 2
Tuesday, September 22  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our journey continues along the trail! Additional wine details will follow.
1st Course: Tuna Tartare with Mizuna Greens & Yuzu Dressing; Sauvignon Blanc, Girard Estate 2013;
2nd Course: Salmon over Oyster Mushrooms, Brussels Sprout Leaves, Fingerling Potatoes; Merlot, Joseph Carr 2012;
3rd Course: Grilled Beef Tenderloin w/ Corn, Chanterelles, & Chervil; Cabernet Sauvignon, Round Pond "Kith and Kin" 2012;
Dessert Course: Chef's Creation; Mumm Cuvee Napa Brut Rose NV.



Men at Work – Wine Edition – The wines from Down Under
Wednesday, September 23  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Men at Work put Australia into American Pop-Culture in the early 80’s, a full 20 years before [yellow tail] wines ever graced our shores. That was a large part of the change in our view of Australian wine. The great Southern Continent has had it’s ups and downs, right now there is a resurgence in the fine wine of Australia, tonight’s class is a tasting of the little know fine wine world that makes up maybe 10% of the Annual crush….
1st Course: Tasmanian Smoked Trout Salad Four Sisters Sauvignon Blanc (Central Victoria, AU) 2013;
2nd Course: Barramundi with Lemon Grass Beurre Blanc; Robert Oatley Chardonnay (Margaret River) 2013;
3rd Course: New Zealand Venison with Early Fall Vegetables; Rivalry Pinot Noir (Yarra Valley) 2012; Chapoutier Tournon "Mathilda" Shiraz (Victoria) 2013 & Sibling Rivalry Pinot Noir (Yarra Valley) 2012;
Dessert Course: Chef's Creation; Torbreck "The Bothie" Muscat 375ml (Barossa, AUS).



Winemaker Series: Merryvale Vineyards Dinner
Friday, September 26  •  7-9pm  •  $95
Sissy Strobel, Winery Ambassador

Taste the magic of Merryvale as Sissy shares stories from the vineyard.
1st Course: Seared Scallops with Pear, Jalapeno, & Crushed Almonds, Merryvale "Starmont Sauvignon Blanc 2013, Napa, CA;
2nd Course: Crab with Lemon Beurre Blanc, Merryvale Chardonnay "Signature" 2013, Carneros, CA;
3rd Course: Poussin with Sweet Onion Compote, Merryvale Pinot Noir "Signature" 2012, Carneros, CA;
4th Course: Grilled Venison with Local Strawberries & Dark Chocolate, Merryvale "Starmont" Merlot 2012, Napa, CA & Merryvale "Starmont" Cabernet Sauvignon 2011, Napa,CA
Dessert Course: Chef's Creation, Merryvale Antigua / Late Harvest Muscat NV, Madera, CA.



Lobster & Chardonnay
Tuesday, September 29  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage. Additional wine details will follow.
1st Course: Sautéed Lobster with Charred Carrots, Cumin, Coriander, & Turmeric; Cartlidge and Browne Chardonnay, 2013, Napa/Sonoma, CA;
2nd Course: Chilled Lobster over Quinoa Cobb Salad; Bourgogne Chardonnay, Domaine Roux, 2013, Burgundy, France;
3rd Course: Steamed Lobster with Smoked Infused Butter & Grilled Corn; Saintsbury Chardonnay "Carneros" 2012, Napa Carneros, CA; Gravel Bar Chardonnay 2013, Columbia Valley, WA;
Dessert Course: Chef's Creation.



Sicilian Supper – From the Godfather to the Goblet
Wednesday, September 30  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Wine is deeply rooted in Sicilian culture, with local vineyards currently producing wines of excellent quality. Sicily has gone from being the home of cheap and mundane wines to growing into one of the most exciting wine regions in the world.
1st Course: Chilled Calamari & Shrimp with Roasted Shallots, Rosemary & Thyme; Santa Tresa "Rina Ianca" Grillo/Viognier (Sicily, IT) 2013;
2nd Course: Pan Seared Cod with Roasted Bell Peppers & Kalamata Olives; Planeta La Segreta Bianco (Sicily) 2014;
3rd Course: Orecchiette with Chicken, Swiss Chard, & Parmesan Reggiano; Feudo di Santa Tresa Frappato (Sicily) 2014 & Purato Nero d'Avola (Sicily) 2013;
Dessert Course: Chef's Creation; Arvero Limoncello.

OCTOBER

Super Tuscans
Tuesday, October 6  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu & wine details will follow.
1st Course: Super Tuscan White, Carpineto 2013;
2nd Course: Monte Antico Sangiovese/ Cabernet 2012;
3rd Course: Jacopo Biondi Santi "Braccale" 2012 & Terrabianca "Campaccio" 2010;
Dessert Course: Chef's Creation.



24th Annual Dilworthtown Wine Festival
Sunday, October 11  •  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.



Oregon Pinot Noir and Rack of Lamb
Tuesday, October 13  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spi

Taste the rich texture of the world famous Williamette Valley. Additional menu & wine details will follow.
1st Course: Rainbow Trout with Heirloom Tomato & Pea Shoots, Firesteed Pinot Noir 2013;
2nd Course: Yogurt Marinated Chicken over Baby Spinach with Dill, Mint, & Parsley, Montinore Estate Pinot Noir 2012;
3rd Course: Fennel-Chile Rubbed Skirt Steak with Blistered Local Corn, Left Coast Pinot Noir 2012 & Ken Wright Pinot Noir 2013;
Dessert Course: Chef's Creation.



Old Vine Wines - How does vine age impact wine
Wednesday, October 14  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

If you read wine labels, one of the terms that you are bound to come across eventually is "old Vines". The implication, of course, is that old vines make better wines, but is this really true or is it simply a romantic notion? Tonight's class is all about wines made from "Old Vines." Additional menu details will follow.
1st Course: Chateau Magneau Blanc (Graves, Bordeaux, FR) 2014;
2nd Course: Guenoc Chardonnay (Lake County, CA) 2013;
3rd Course: Eos Zinfandel (Paso Robles, CA) 2013;
Dessert Course: Chef's Creation; Agricola San Felice Vin Santo (Tuscany, IT).



Bordeaux & Napa: Clash of the Titans
Tuesday, October 20  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu details will follow.
1st Course: Chateau Bonnet, Bordeaux Blanc 2014;
2nd Course: Merryvale " Starmont' Chardonnay 2013;
3rd Course: Chateau de Cruzeau Graves (Pessac-Leognan) 2010 & Summers Estate Cabernet Sauvignon "Calistoga" 2011;
Dessert Course: Chef's Creation.



SIDEWAYS - The Rise of Pinot Noir
Wednesday, October 21  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

In October of 2004 the a movie caused and explosion of popularity of pinot noir and nearly destroyed forever, merlot. Tonight's class is all about pinot noir, from its birthplace to it's new fame. Additional menu wine details will follow.
1st Course: Elk Cove Rose of Pinot Noir (Willamette Valley, OR) 2014;
2nd Course: Domaine Billard Hautes-Cotes De Beaune Rouge (Burgundy, FR) 2013;
3rd Course: Gilgal Pinot Noir (Golan Heights, IL) 2013 & Don & Sons Pinot Noir (Sonoma Coast, CA) 2012;
Dessert Course: Chef's Creation.



Winemaker Series: Adelsheim Winery
Thursday, October 22  •  7-9pm  •  $95
Adelsheim Winery Ambassador

Oregon's iconic winery will be joing us for an great food & wine. Additional menu details will follow.
1st Course: Butternut Squash and Lobster Risotto with Spiced Crème; Adelsheim Pinot Gris, Willamette Valley 2010;
2nd Course: Seared Scallop with Poached Quince and Pomegranate Jus; Adelsheim Chardonnay Unwooded, Willamette Valley 20142;
3rd Course: Rabbit Confit and Wild Mushroom Risotto; Adelsheim Syrah Calkins Lane Vineyard, Willamette Valley 2010;
4th Course: Quail with Brussels Sprout Leaves and Fingerling Potatoes; Adelsheim Pinot Noir, Willamette Valley 2013 & Adelsheim Pinot Noir Elizabeth’s Reserve, Willamette Valley 2012;
Dessert Course: Chef's Creation.



Silverado Trail: Part 3
Tuesday, October 27  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu & wine details will follow.
1st Course: Round Pond Sauvignon Blanc 2013;
2nd Course: Clos Pegase Chardonnay "Mitsuko's" 2013;
3rd Course: Buehler Cabernet Sauvignon 2012 & Girard Estate "Artistry" (Meritage) 2012;
Dessert Course: Chef's Creation.



Sonoma Harvest - Sonoma County Harvest Fair on the East Coast
Wednesday, October 28  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Every year, Sonoma has a harvest fair showcasing it's annual bounty. Tonight's menu of "just in" Fall Harvest items along with "Main Line Today Magazine's Best Sommelier" Hudson Austin selecting top wines from Sonoma. Additional menu details will follow.
1st Course: Sebastiani Sauvignon Blanc (Sonoma County) 2013;
2nd Course: Chalk Hill Chardonnay (Sonoma Coast) 2013;
3rd Course: Queens Peak Cabernet Sauvignon (Sonoma) 2011;
Dessert Course: Chef's Creation; Fritz Underground Winery "Late Harvest" Zinfandel 2009;



Ghosts of Dilworthtown: Part 2
Thursday, October 29  •  7-9pm  •  $65
Free Spirit Paranormal Investigators

Enjoy dinner and a presention from the paranormal investigators on the ghosts in the Inn and Blue Pear Bistro. Additional menu & beer details will follow.



Craft Beer Series: Pumpkin Harvest Festival
Saturday, October 31  •  7-9pm  •  $70
Steve McKinny, Cellar Master

The best of the Pumpkin Harvest Craft paired with a 5 course dinner. Additional menu & beer details will follow.
1st Course: Rabbit Confit, Chipotle & Brown Sugar over Lobster Pumpkin Puree; Dogfish Head Pumkin Old Ale, 7.%; Traveler's Jack-O Traveler, 4.4%;
2nd Course: Pumpkin Seed Crusted Scallops; with Shaved Caramel Apple and Baby Arugula; Fegley's Devious Imperial Pumpkin, 9%; Flying Dog The Fear Imperial Pumpkin Ale, 8%;
3rd Course: Cinnamon and Nutmeg Broiled Squab over Fall Root Vegetables; Sea Dog Pumpkin Ale, 4.8%; River Horse Hipp-O-Lantern, 8.1%;
4th Course: Maple Glazed Venison, Almond Puree and Roasted Butternut Squash; Saucony's Captain Pumpkin's Maple Mistress Imperial Pumpkin Ale, 9.5%; Southern Tier Pumking, 8.6%;
Dessert Course: House made Pumpkin Pie with Hazelnut Whipped Cream, Crusted Biscotti, and Brandy Marinated Cranberries; Elysian Dark O' The Moon, 6.5%; Weyerbacher Imperial Pumpkin Ale, 8%.

NOVEMBER

Pacific Coast North to South: 2013 Releases
Tuesday, November 3  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

2013 Releases featuring Oregon, California, and Chile. Additional menu & wine details will follow.



Steak and Cabernet - The Perfect Fall Pairing
Wednesday, November 4  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Experience great alternative steak dishes paired up with Cabernet Sauvignon from around the Globe! Additional menu details will follow.
1st Course: Cheval Quancard Cabernet Sauvignon (Languedoc, FR) 2010; 2nd Course:
2nd Course: Vineaceous Cabernet Sauvignon (Barossa Valley, AU) 2012;
3rd Course: La Flor de Pulenta Cabernet Sauvignon (Mendoza, ARG) 2013 & Montoya Cabernet Sauvignon (Napa Valley, CA) 2012;
Dessert Course: Chef's Creation.



Thanksgiving & December Holiday Wines
Tuesday, November 10  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Versitale wines that pair well with everything over the holidays. Additional menu & wine details will follow.



Blind Tasting - The Great Equalizer
Wednesday, November 11  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight's class is a great way to learn about how to truly taste wine without the benefit of knowing what is in your glass. There will be no trickery, just good old fashioned fun and learning. Prizes will be awarded to the winning guesser of each course! Additional menu details will follow.



Wines of Beaujolais & Burgundy
Tuesday, November 17  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu & wine details will follow.



French Country Dinner - Bistro and Brasserie Cuisine
Wednesday, November 18  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Craving authentic French food? Often times, the best dishes are the simplest ones, and French Bistro food uses some of the best ingredients to indulge yourself. Additional menu details will follow.
1st Course: Jean Luc Colombo Rose (Provence, FR.) 2014
2nd Course: Cote Mas Blanc 1L 2014
3rd Course: Cote Mas Rouge 1L 2014 & Domaine Roumagnac Authentique (Fronton) 2013;
Dessert Course: Chef's Creation.



Chardonnay and Cabernet Sauvignon Surf 'N Turf
Tuesday, November 24  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Additional menu & wine details will follow.


Holiday Parties

Reserve your holiday party now! November & 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!