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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.

ONLINE Class Reservation
If we are not in our office or unable to answer the phone, the best way to reserve your seat is to click CLASS REQUEST. We will call you back to confirm your reservation or waiting list status.



NOVEMBER

Steakhouse Night - South American Inspired
Friday November 1  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Our South American inspired steakhouse night brings the tasty flavors from the sourthern hemisphere. Steak Houses are the number one most visited restaurant type around the world. Our class tonight will sample some of the classic southern hemisphere influenced flavors paired with classic wines!
1st Course: Peruvian Grilled Shrimp and Quinoa Salad, Aji Amarillo, Mixed Greens, Cherry Tomatoes, Avocado Dressing; Areyna Torrontes (Salta, ARG) 2018;
2nd Course: Braised Beef Empanada, Cumin Spiced Short Rib, Raisins, Onion, Oregano, Smoked Paprika Aioli; Boya Pinot Noir (Leyda, CL) 201;
3rd Course: Charred New York Strip Asado, Roasted Yucca and Poblano Hash, Creamy Green Chimichurri, Fried Shallots; Altosur Malbec (Tupungato, Mendoza, ARG) 2018 & J. Bouchon “Cantosur" Carmenere Blend (Colchagua, CL) 2017;
Dessert: Chef's Creation.



Seafood with White & Red Burgundy
Tuesday November 5  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Seafood loves Burgundy! Taste what makes this such a great pairing. Additional menu details will follow.
1st Course: Garlic and Lemongrass Mussels, Coconut Red Curry Broth, Grilled Baguette; Macon Villages, Le Cave de Lugny 2017;
2nd Course: Grilled Scallop Skewer, Charred Carrot Puree, Scallion Cream Sauce, Pickled Fresno Chili; Bourgogne Chardonnay, Domaine Roux 2017;
3rd Course: Crispy Skin Arctic Char, Brown Butter Mashed Potatoes, Sauteed Swiss Chard, Citrus; Fleurie, Georges Duboeuf 2017 & Gevrey Chambertin, F. Esmonin 2016;
Dessert: Chef's Creation.



Mastering the Mediterranean
Wednesday November 6  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Mediterranean Sea gave life to teaming trade in wine, spice and culture over thousands of years. From the Egyptians, Greeks, and Romans many modern wines owe their literal roots to these ancient civilizations. Tonight’s class will explore some of the historic and modern wines from this cauldron of viticulture.
1st Course: Sicilian Arancini, Fried Risotto stuffed with Lemon Ricotta, served over Eggplant and Caper Caponata, Parmigiano Reggiano; MandraRossa Zibibbo (Sicily) 2017;
2nd Course: Spanish Seafood Stew, Poached Shrimp and Bay Scallops, Smoked Paprika, Saffron, Potatoes, Celery, Tomatoes; Can Feixes Blanc Seleccio (Penedes, SP) 2017;
3rd Course: Moroccan Beef Skewer, Harissa Marinated Hanger Steak, Olive Oil Couscous, Herb and Tomato Salad; Musar Jeune Red Musar (Bekka Valley, Leb) 2017 & Recanati Yasmin Red (Galilee, IL) 2017;
Dessert: Chef's Creation.



Seafood House - By the Bay
Friday November 8  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Seafood House is our homage to the great seafood entres. In this series will we tour around the world with icon seafood dishes and pair them with great wines.
1st Course: Lobster Bisque, Butter Poached Maine Lobster, Tarragon Cream, Brioche Croutons; Sebastiani Chardonnay (North Coast, CA) 2016;
2nd Course: Shrimp Lejon, Wasabi Stuffed Shrimp wrapped in Sweet Soy Bacon, Creamy Sesame Dressing, Cilantro and Scallions; Waterbrook Melange Blanc (Columbia Valley, WA) 2016;
3rd Course: Pan Roasted Jail Island Salmon, Creamy Cauliflower Mash, Charred Haricot Verts, Honey Dijon Beurre Blanc; Rickshaw Pinot Noir (California) 2016 & Vina Robles "The Arborist" (Paso Robles, CA) 2017;
Dessert: Chef's Creation.



Winemaker Series: Silver Oak
Saturday, November 9  •  7-9pm  •  $125
Winery Representative

Enjoy a tour to this iconic California Winery. Silver Oak is single-minded in the pursuit of exceptional Cabernet Sauvignon. For 40 years, they have produced delicious and distinctive Cabernets from the Napa Valley and Alexander Valley wineries.
1st Course: Winter Citrus Salad, Goat Cheese, Blood Orange, Grapefruit, Arugula, Sliced Almonds, Honey Vinaigrette; Twomey Sauvignon Blanc (Napa & Sonoma) 2017;
2nd Course: Duck Confit Taco, Toasted Flour Tortilla, White Onion, Cilantro, Raspberry Guajillo Salsa; Twomey Russian River Valley Pinot Noir 2016;
3rd Course: Bangers and Mash, Grilled Game Sausage, Celery Root Mash, Pickled Shallots, Juniper Gravy; Twomey Napa Valley Merlot 2014;
4th Course: Roasted Lamb Chops, Honey Glazed Carrots, Parsnip Puree, Mint Chimichurri; Silver Oak Alexander Valley Cabernet Sauvignon 2015 & Silver Oak Napa Valley Cabernet Sauvignon 2014;
Dessert: Chef's Creation.



Holiday Season Wines
Tuesday November 12  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Winter Holidays are now upon us and celebrating with friends, family and food are going to be part of the routine, maybe even daily. What I hear from so many people are questions about what pairs well with various dishes and what is a great easy drinking party wine. Tonight’s class will pair up some seasonal holiday favorites with some wines that are easily obtainable at your local wine store! Additional menu details will follow.
1st Course: Shredded Brussel Sprout and Pear Salad, Crispy Pancetta, Goat Cheese, Pecans, Honey Dijon Vinaigrette; Chardonnay, Layer Cake 2017, Central Coast, CA;
2nd Course: Escarole Soup, Black Pepper Meatballs, Arborio Rice, Chicken Broth, Pecorino Romano; Super Tuscan, Carpineto "Dogajolo" 2017, Tuscany, Italy;
3rd Course: Cranberry Cornbread Stuffed Turkey Breast, Butternut Squash Potato Mash, Charred Broccolini, Sage Turkey Gravy; Pinot Noir, Hahn Estate 2017, Monterey, CA;
Dessert: Chef's Creation; Sparkling Brut, Mumm Napa NV, Napa, CA.



The Rhone Rangers
Wednesday November 13  •  7-9pm  •  $73
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The Rhone Rangers are an upstart group of California winemakers dedicated to the cultivation and celebration of Rhone varieties grown in California. From the Central Coast to the North of Mendocino these mavericks craft spectacular wines. Tonight is but a small sampling of greatness.
1st Course: Shrimp Pad Thai, Rice Noodles, Bean Sprouts, Thai Basil, Chopped Peanuts; Terre Rouge Viognier (Shenandoah Valley, CA) 2016;
2nd Course: Duck Confit and Frisee Salad, Orange Segments, Shaved Fennel, Bacon Shallot Vinaigrette; Zaca Mesa Syrah (Santa Ynez Valley, CA) 2014;
3rd Course: Blackened New York Strip, Olive Oil Smashed Potatoes, Salsa Verde; Troublemaker Red (Paso Robles) & Vina Robles "The Arborist" 2017;
Dessert: Chef's Creation.



Steakhouse Night - South American Inspired
Saturday November 16  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Our South American inspired steakhouse night brings the tasty flavors from the sourthern hemisphere. Steak Houses are the number one most visited restaurant type around the world. Our class tonight will sample some of the classic southern hemisphere influenced flavors paired with classic wines!
1st Course: Peruvian Grilled Shrimp and Quinoa Salad, Aji Amarillo, Mixed Greens, Cherry Tomatoes, Avocado Dressing; Areyna Torrontes (Salta, ARG) 2018;
2nd Course: Braised Beef Empanada, Cumin Spiced Short Rib, Raisins, Onion, Oregano, Smoked Paprika Aioli; Boya Pinot Noir (Leyda, CL) 2015;
3rd Course: Charred New York Strip Asado, Roasted Yucca and Poblano Hash, Creamy Green Chimichurri, Fried Shallots; Altosur Malbec (Tupungato, Mendoza, ARG) 2018 & J. Bouchon “Cantosur" Carmenere Blend (Colchagua, CL) 2017;
Dessert: Chef's Creation.



A Tuscany Harvest Dinner
Tuesday November 19  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The harvest begins in early fall and the countryside is ablaze with color. Additional menu details will follow.
1st Course: Ribollita, Bread and White Bean Soup, Braised Chard, Carrot, Tomato, Parmigiano; Vernaccia di San Gimignano 2017;
2nd Course: Risotto alla Zucca, Winter Squash Risotto, Goat Cheese, Rosemary Oil; Chianti Classico, Lamole di Lamole 2016;
3rd Course: Braised Beef, White Mushroom Ragu, Sauteed Tuscan Kale, Chianti Demi Glace; Vino Nobile de Montepulciano, Carpineto 2015 & Super Tuscan, Ca'Sasso Regale 2017;
Dessert: Chef's Creation.



French Country Dinner - Bistro Cuisine and Classic French Wines
Wednesday November 20  •  7-9pm  •  $73
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: Salad Lyonnaise, Frisee, Bacon Lardon, Dijon Shallot Vinaigrette, Poached Egg, Shaved Gruyere; Grand Ballon Sauvignon Blanc (Touraine, Loire, FR) 2018;
2nd Course: Coque Au Vin, Red Wine Braised Chicken Leg, Cremini Mushrooms, Pearl Onions, Carrots, Tarragon; Domaine de Martinolles Pinot Noir (Languedoc, FR) 2018;
3rd Course: Steak Au Poivre, Pepper Crusted Strip Steak, Pomme Puree, Herb Salad, Brandied Peppercorn Sauce; Chateau les Vieux Moulins "Piourette" (Bordeaux, FR) 2016;
Dessert: Chef's Creation; Chateau Loupiac-Gaudiet (Sauternes, FR) 2015.



Seafood House - By the Bay
Friday November 22  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Seafood House is our homage to the great seafood entres. In this series will we tour around the world with icon seafood dishes and pair them with great wines.
1st Course: Lobster Bisque, Butter Poached Maine Lobster, Tarragon Cream, Brioche Croutons; Sebastiani Chardonnay (North Coast, CA) 2016;
2nd Course: Shrimp Lejon, Wasabi Stuffed Shrimp wrapped in Sweet Soy Bacon, Creamy Sesame Dressing, Cilantro and Scallions; Waterbrook Melange Blanc (Columbia Valley, WA) 2016;
3rd Course: Pan Roasted Jail Island Salmon, Creamy Cauliflower Mash, Charred Haricot Verts, Honey Dijon Beurre Blanc; Rickshaw Pinot Noir (California) 2016 & Vina Robles "The Arborist" (Paso Robles, CA) 2017;
Dessert: Chef's Creation.



Steakhouse Night - South American Inspired
Saturday November 23  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Our South American inspired steakhouse night brings the tasty flavors from the sourthern hemisphere. Steak Houses are the number one most visited restaurant type around the world. Our class tonight will sample some of the classic southern hemisphere influenced flavors paired with classic wines!
1st Course: Peruvian Grilled Shrimp and Quinoa Salad, Aji Amarillo, Mixed Greens, Cherry Tomatoes, Avocado Dressing; Areyna Torrontes (Salta, ARG) 2018;
2nd Course: Braised Beef Empanada, Cumin Spiced Short Rib, Raisins, Onion, Oregano, Smoked Paprika Aioli; Boya Pinot Noir (Leyda, CL) 2015;
3rd Course: Charred New York Strip Asado, Roasted Yucca and Poblano Hash, Creamy Green Chimichurri, Fried Shallots; Altosur Malbec (Tupungato, Mendoza, ARG) 2018 & J. Bouchon “Cantosur" Carmenere Blend (Colchagua, CL) 2017;
Dessert: Chef's Creation.



Chardonnay & Cabernet Sauvignon Surf 'N Turf
Tuesday November 26  •  7-9pm  •  $73
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Join our holiday week traditions - this is a perfect dinner if you are having turkey on Thanksgiving. Interestingly, Chardonnay and cabernet are not normally included at the Thanksgiving table, as other varietals seem to pair as well, so we have featured them for a unique combination. Additional menu details will follow.
1st Course: Cornmeal Crusted Scallops, Creamed Swiss Chard, Pickled Fresno Chilis, Honey Dijon Drizzle; Chardonnay, Joseph Carr 2017, Carneros, CA;
2nd Course: Petite Bison Meatballs, Romesco Sauce, Parsley Pistou, Manchego Cheese; Cabernet Sauvignon, Peter Lehmann 2015, Barossa, AUS;
3rd Course: Braised Beef Shortrib and Crab Cake Duet, Green Bean Potato Hash, Rib Reduction, Dijon Cream Sauce; Chardonnay, Fess Parker 2018, Santa Barbara, CA & Cabernet Sauvignon, Kate Goldschmidt 2017, Alexander Valley, CA;
Dessert: Chef's Creation.



Champagne, Lobster and Caviar
Wednesday November 27  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Join our holiday week traditions - Food is among the most hedonistic of pleasures; tonight’s class will sample some of those delights. From great pairings such as lobster and sparkling wine we get such a special feeling when we experience amazing pairings.
1st Course: Rosti and Caviar, Pan Fried Potato Cake, Hickory Smoked Trout Roe, Lemon Crème Fraiche, Dill and Parsley; Acinum Prosecco (Friuli, IT) NV;
2nd Course: Lobster Arancini, Panko Fried Risotto Ball stuffed with Lobster and Parmesan, Tomato Cream Sauce, Basil Oil; Days of Youth “The Diver” Brut Rose (California) NV;
3rd Course: Steamed Lobster Tail topped with White Sturgeon Caviar, Whipped Parsnips, Sauteed Haricot Verts, Drawn Butter; Champagne Jacquart Brut Mosaique (Champagne, FR) NV;
Dessert: Chef's Creation Marenco "Strev" Moscato d'Asti (Piedmont, IT) 2018.



Steakhouse Night - South American Inspired
Friday November 29  •  7-9pm  •  $78
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Our South American inspired steakhouse night brings the tasty flavors from the sourthern hemisphere. Steak Houses are the number one most visited restaurant type around the world. Our class tonight will sample some of the classic southern hemisphere influenced flavors paired with classic wines!
1st Course: Peruvian Grilled Shrimp and Quinoa Salad, Aji Amarillo, Mixed Greens, Cherry Tomatoes, Avocado Dressing; Areyna Torrontes (Salta, ARG) 2018;
2nd Course: Braised Beef Empanada, Cumin Spiced Short Rib, Raisins, Onion, Oregano, Smoked Paprika Aioli; Boya Pinot Noir (Leyda, CL) 2015;
3rd Course: Charred New York Strip Asado, Roasted Yucca and Poblano Hash, Creamy Green Chimichurri, Fried Shallots; Altosur Malbec (Tupungato, Mendoza, ARG) 2018 & J. Bouchon “Cantosur" Carmenere Blend (Colchagua, CL) 2017;
Dessert: Chef's Creation.

DECEMBER

Steakhouse Night - South American Inspired
Tuesday December 3  •  7-9pm  •  $78
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Our South American inspired steakhouse night brings the tasty flavors from the sourthern hemisphere. Steak Houses are the number one most visited restaurant type around the world. Our class tonight will sample some of the classic southern hemisphere influenced flavors paired with classic wines!
1st Course: Peruvian Grilled Shrimp and Quinoa Salad, Aji Amarillo, Mixed Greens, Cherry Tomatoes, Avocado Dressing; Areyna Torrontes (Salta, ARG) 2018;
2nd Course: Braised Beef Empanada, Cumin Spiced Short Rib, Raisins, Onion, Oregano, Smoked Paprika Aioli; Boya Pinot Noir (Leyda, CL) 2015;
3rd Course: Charred New York Strip Asado, Roasted Yucca and Poblano Hash, Creamy Green Chimichurri, Fried Shallots; Altosur Malbec (Tupungato, Mendoza, ARG) 2018 & J. Bouchon “Cantosur" Carmenere Blend (Colchagua, CL) 2017;
Dessert: Chef's Creation.



A Night in Napa
Wednesday December 4  •  7-9pm  •  $74
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Long considered to be the best region in modern America for wine, since the Judgment in Paris tasting in 1976, Napa has been a star that has risen and stays firmly in our sight.
1st Course: Roasted Beet and Fennel Salad, Crumbled Goat Cheese, Arugula, Pickled Red Onion, Rye Croutons; Honig Sauvignon Blanc (Napa Valley, CA) 2018;
2nd Course: Braised Chicken Drum, Parsnip and Carrot Puree, Dijon Cream Sauce, Micro Mustard Greens; Aviary Chardonnay (Napa Valley, CA) 2018;
3rd Course: Herb Crusted Rack of Lamb, Lemon Roasted Red Potatoes, Sauteed Swiss Chard, Horseradish Demi Glace; Aquinas Pinot Noir (Napa - Sonoma, CA) 2015 & Foley Johnson Cabernet Sauvignon (Napa Valley, CA) 2016;
Dessert: Chef's Creation.



Sunset in Sonoma
Thursday December 5  •  7-9pm  •  $74
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Sonoma, let’s face it, is stunning! But Sonoma seems to get lost in the shadow of Napa Valley. Tonight with it's rolling gentle hillsides, green fields, and great wines we will see why Sonoma should be praised for it's bounty. Our experience this evening will showcase this contrasting wine region and highlight the exciting flavors of Sonoma.
1st Course: Grilled Shrimp Tostada, Avocado Puree, Pico de Gallo, Pickled Shallot, Chipotle Crema; Cannonball Sauvignon Blanc (Sonoma, CA) 2016;
2nd Course: Panko Fried Crab Cake, Smoked Paprika Aioli, Mixed Herb Salad; Sebastiani Chardonnay (North Coast, CA) 2015;
3rd Course: Red Wine Braised Short Rib, Celery Root Mash, Balsamic Reduction, Walnut Gremolata; Cannonball Merlot (Sonoma, CA) 2014 & Sebastiani Cabernet Sauvignon (Sonoma Valley, CA) 2015;
Dessert: Chef's Creation.



French Countryside Dinner
Wednesday December 12  •  7-9pm  •  $74
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: Arugula and Apple Salad, Roquefort, Toasted Walnut, Roasted Shallot Vinaigrette; Marquis de la Tour Rose (Loire, France);
2nd Course: Crispy Duck Confit, Braised French Lentils, Leeks, Carrot, Celery, Duck Glace; Mas de Bouzons "Les Galets" Cotes du Rhone (Rhone, FR) 2013;
3rd Course: Beef Bourgignon, Braised Short Rib, Pearl Onions, Cremini Mushrooms, Bacon, Whipped Potatoes, Chervil; Chateau Tour Chapoux (Bordeaux, FR) 2015;
Dessert: Chef's Creation; La Fleur d'Or Sauternes (Sauternes, FR) 2014.



Lobster & Chardonnay
Tuesday December 17  •  7-9pm  •  $78
Michael Walsh, Wine Educator, Majestic Wine and Spirits

These two go hand in hand like love & marriage.
1st Course: Cumin Spiced Lobster Taco, Sweet Potato, Red Cabbage Slaw, Flour Tortilla, Guajillo Chili Salsa; Macon Lugny, Les Charmes 2017, Burgundy, France;
2nd Course: Creamy Lobster Pasta, Poached Lobster Tail, Gemelli Pasta, White Wine Cream Sauce, Red Chili Oil; Chardonnay, Robert Hall 2017, Central Coast, CA;
3rd Course: Grilled Rock Lobster Tail, Garlic Butter, Thyme Infused Pomme Puree, Scallion Cream Sauce; Chardonnay, Joseph Carr 2017, Russian River, CA & Chardonnay, Fess Parker 2018, Santa Barbara, CA;
Dessert: Chef's Creation.

ONLINE Class Reservation
If we are not in our office or unable to answer the phone, the best way to reserve your seat is to click CLASS REQUEST. We will call you back to confirm your reservation or waiting list status.