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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.

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.


Tuscany Summer Harvest Dinner
Tuesday, August 4  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Summer harvest begin with the full aromas & flavors of beautiful Italian wines.
1st Course: Chilled Pasta with Marinated Olives, Sundried Tomatoes, Capers, and Lemon; Vernaccia di San Gimignano, Toscolo 2013;
2nd Course: Black Bass with Cherry Tomatoes, Basil, and Roasted Garlic; Chianti Classico, Castello di Luiano 2011;
3rd Course: Wild Mushroom Dusted Veal Tenderloin; Morellino di Scansano, HEBA, Fattoria 2011 & Super Tuscan, Sasso al Poggio, Piccini 2009;
Dessert Course: Chef's Creation.

Australia & New Zealand
Tuesday, August 11  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Crisp bright whites & spicy lush red from innovative winemakers of the region.
1st Course: Pan Seared Barramundi Fillet Sauvignon Blanc, Kono 2014, New Zealand;
2nd Course: New Zealand White Rabbit with Crème Fraiche, Dijon, White Wine, and Garlic Chardonnay, Rosemount Estate 2014, Australia;
3rd Course: Grilled New Zealand Rack of Lamb with Spicy Cabernet Jus Pinot Noir, The Crossings 2013, New Zealand & Shiraz " Reserve", Casella Family 2013, Australia;
Dessert Course: Chef's Creation.

Wines of The Mediterranean
Wednesday, August 12  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The "Mediterranean Diet" has regained popularity in recent years with the long standing idea of eating fresh, healthy, and local. This class will showcase our version of vibrant Mediterranean dishes with classic wines from the region. If you have ever attended a class with Chef Arron Wilson and our long time Wine Educator, Hudson Austin, you know this will be a night to remember.
1st Course: Pickled Peaches and Plums over Grilled Flatbread with Gruyère and Burrata Broadbent Vinho Verde (Portugal) NV;
2nd Course: Scallops over Farro, Pecans, Zucchini, Cauliflower, and Watercress Gilgal Riesling (Israel) 2013;
3rd Course: Yogurt Marinated Chicken with Dill, Mint, and Parsley Bodegas Abanico Colinas del Erbo Tinto (Spain) 2013 & Musar Jeune Red Musar (Lebanon) 2012;
Dessert Course: Chef's Creation Florido Moscatel Dorado (Spain) NV.

Tour Italia - Part 1 - Ommegang Beer & Wine of Italy
Thursday, August 13  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Italy is often considered to be the birthplace of much of modern living. Tonight's class focuses on the classic and unknown beers of Italy as well as the classic and unknown wine of Italy! These delicious beverages will be set along side of classic Italian dishes with Executive Chef Arron Wilson's modern flair. Complete menu details will be available shortly.
1st Course: Swordfish with golden raisins & olive gremolata; Wine - Rapido Pinot Grigio (Delle Venezie) 2014; Beer - Ommegang Gnomegang, Belgian Strong Pale Ale, 9.5%;
2nd Course: Chicken with hazelnuts, chanterelles, garlic & blackberry; Wine - Masciarelli Montepulciano d'Abruzzo (Abruzzi) 2013; Beer - Ommegang Hennepin, Farmhouse Saison, 7.7%;
3rd Course: Porcini dusted Veal tenderloin; Wine - San Felice "Perolla" Super Tuscan (Tuscany) 2012; Beer - Ommegang Rare Vos, Belgian Pale Ale, 6.5%;
Dessert Course: Tiramisu; Wine - Ricossa Moscato d'Asti (Piedmont, IT) 2014; Beer - Ommegang Witte, Witbier, 5.2%;

Craft Beer Series: Summer Grilling & Beer
Friday, August 14  •  7-9pm  •  $70
Steve McKinney, Dilworthtown Celler Master

Chef Aaron & Steve prepared a summer grill menu with local grown ingrediants and paired them with craft beers. You will want to try these combinations at home. Additional menu details will follow.
1st Course: Cheese Course of Manchago, Stilton, and Goat Cheese; Anderson Valley Blood Orange Gose, Gose 4.2%; Round Guys The Berliner, Berliner Weisse 3.7%;
2nd Course: Grilled Shrimp with Chili, Garlic, & Parsley; Weihenstephaner Hefeweissbier Dunkel, Dunkelweizen, 5.3%; Stoudts Heifer-in-Wheat, German Hefeweizen, 5%;
3rd Course: Rainbow Trout with Heirloom Tomatoes, & Pea Shoots; Dogfish Head Nameste, Witbier, 4.8%; Stillwater Cellar Door, Witbier, 6.6%;
4th Course: Marinated Flank Steak with Mirin & Sesame Oil Deshutes Chainbreaker White IPA, IPA, 5.6%; Two Roads Honeyspot White IPA, IPA, 6%;
Dessert: Chefs’ Seasonal Creation; Bells Oberon, American Strong Ale, 9.5%; 4 Hands Contact High. Wheat Ale, 5%.

Fabulous French Burgundies: Part2
Tuesday, August 18  •  7-9pm  •  $65
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Visit Domaine Roux, Louis Jadot, & Louis Latour.
1st Course: Grilled Cantaloupe with Blue Berries, Scallops, and Torn Basil; Bourgogne Chardonnay, Domaine Roux 2013;
2nd Course: Red Snapper with Wild Lobster Mushrooms and Lobster Velouté; Pouilly Fuisse, Louis Jadot 2013;
3rd Course: Duck Breast with Black Pepper Corns and Brandy Jus; Cote de Beaune " Montee", Domaine Roux 2012 & Gevrey Chambertin, Louis Latour 2011;
Dessert Course: Chef's Creation.

Tour Italia - Part 2 - Wine and Cocktails of Italy
Wednesday, August 19  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Once again we visit Italy for part two of an Italian series. Italian has inspired so much of what we take for granted today. Tonight's class focuses on making cocktails from Italy. Guests will be shown how to make the drinks and what might be some exciting new ways to look at "La Dolce Vita"! These delicious beverages will be set along side of classic Italian dishes with Executive Chef Arron Wilson's modern flair. Complete menu details will be available shortly.
1st Course: Italian Ceviche; Cocktail - Sgroppino;
2nd Course: Pizza; Wine - Feudi di San Gregorio Falanghina (Campania) 2013;
3rd Course: Bistecca Siciliana; Cocktail - Contessa; Wine - Purato Nero d'Avola (Sicily) 2013;
Dessert Course: Cannoli; Cocktail - Bellini.

Winemaker Series - CAYMUS
Saturday, August 22  •  7-9pm  •  $125
Caymus Brand Ambassador

Considered Napa Valley Royalty, making wine since 1972, Caymus is distinctly Napa. The wines are classic and unmistakably some of the best, in not just Napa Valley, but the whole world.
1st Course: Watermelon-Feta Salad with Chilled Shrimp, Torn Basil, & Jalapeno; Mer Soliel Chardonnay 2013;
2nd Course: Pan Seared Scallops over Fresh Crab with “Seaweed Brown Butter”; Caymus Conundrum 2013;
3rd Course: Vietnamese Style Pork Tenderloin over Cucumber; with Local Lettuce & Tomato; Belle Glos Pinot Noir 2013;
4th Course: Grilled Rack of Lamb with Sugar Snap Peas, Green Beans, Baby Arugula, & Mint Pesto; Caymus Cabernet Napa 2012;
Dessert Course: Chef's Creation.

Lobster and Chardonnay of the Pacific North-West
Wednesday, August 26  •  7-9pm  •  $65
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

It's not Napa or Sonoma, but then again, winemakers in Washington State and Oregon are happy about that. With an ever changing landscape of wine, the Chardonnay tasted tonight will fascinate and excite every guest, because if you love chardonnay, you will LOVE this class! Complete menu details will be available shortly.
1st Course: Lobster & Crab w/ Sweet Carrots, Avocado, Feta, Red Onion, & Cilantro; Wine - A to Z Chardonnay (Oregon) 2013;
2nd Course: Chilled Buckwheat Noodles with Marinated Lobster, Cucumber, & Lemongrass; Wine - Waterbrook Chardonnay (Columbia Valley, WA) 2013
3rd Course: Steamed Lobster Tail with Mango, Papaya, Crushed Pistachio, & Crumbed Smoked Bacon; Wine - Canoe Ridge Reserve Chardonnay (Horse Heaven, WA) 2012 & Sawtooth Estate Chardonnay (Snake River Valley, ID) 2013
Dessert Course: Chef's Creation.

Thursday, August 27  •  7-9pm  •  $75+$15
Andrew Masciangelo, Executive Chef / Partner, Savona Restaurant, Gulph Mills, PA

Andrew is just like one of us, a regular fellow. The big difference, he can cook like no other. The driving culinary mega-force behind one of the Greater Philadelphia area's most acclaimed restaurants, Savona. Tonight's class will be a full on demonstration on how to make each dish. A full dinner will be served. Complete menu details will be available shortly. Tonight's class is $75 with additional Wine Pairing for a $15pp supplemental fee if selected.


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 (I would make this a $75 / 80 class)
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
Thursday, 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. Additional menu details will follow.
1st Course: Cheese Course; Stone Delicious IPA, 7.7%; Hahn Pinot Gris, 2015;
2nd Course: Shellfish Course; Stone Cali-Belgique, 6.9%; Hahn Chardonnay, 2015;
3rd Course: Seafood Course; Stone Ruination 2.0 Double IPA, 8.5%; Hahn Pinot Noir, 2014;
4th Course: Entrée Course; Stone Bourbon Barrel Aged Arrogant Bastard, 7.9%; Hahn Meritage, 2014;
Dessert Course: Chef's Creation; 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 16  •  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. Additional beer & menu details will follow.

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: Barramundi with Lemon Grass Beurre Blanc; Four Sisters Sauvignon Blanc (Central Victoria, AU) 2013;
2nd Course: New Zealand Venison with Early Fall Vegetables; Robert Oatley Chardonnay (Margaret River) 2013;
3rd Course: 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.