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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.

JULY

Craft Beer Series: Summer Wheats & Whites
Saturday July 1  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

As we spend more time outside, enjoy lighter styles and lower alcohol for those warm and hot afternoons and evenings.
1st Course Goat Cheese Salad with Roasted Beets, Braised Fennel and Spiced Orange Vinaigrette; Anderson Valley Blood Orange Gose, Gose, 4.2%; Round Guys The Berliner, Berliner Weisse, 3.7%;
2nd Course Grilled Fresh Florida Shrimp, Julienned Vegetables, Scallions, Creamy Avocado Puree, Cilantro Leaves, Mint Chiffonade and Lightly Dusted in Cayenne Pepper; Weihenstephaner Hefeweissbier Dunkel, Dunkelweizen, 5.3%; Stoudts Heifer-in-Wheat, German Hefeweizen, 5%;
3rd Course Red Snapper with Little Neck Clams, Merguez Sausage and Romesco Sauce; Dogfish Head Nameste, Witbier, 4.8%; Stillwater Cellar Door, Witbier, 6.6%;
4th Course Veal with Braised Baby Artichokes, Fava Beans, Red Wine Compound Butter and Toasted Almond Slices; Deshutes Chainbreaker White IPA, IPA, 5.6%; Two Roads Honeyspot White IPA, IPA, 6%;
Dessert Chefs’ Seasonal Creation; Bells Oberon, Wheat Love Ale, 8%; 4 Hands Contact High. Wheat Ale, 5%;



Crab and Sparkling Wine
Wednesday July 5  •  7-9pm  •  $70
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: Fresh Maryland Crab in a Tarragon-Coriander Champagne Sauce over Toasted Brioche; Simonet Blanc de Blanc (France) NV;
2nd Course: Pan Seared Crab Cake with Mussels, Summer Leeks and Spiced Blue Crab Broth; Casa do Malia Organic Prosecco (Veneto, IT) NV;
3rd Course: Sautéed Soft Shell Crab over Duck Confit Risotto with Crispy Shallots and Chervil; Gruet Rose (New Mexico) NV & Champagne Jacquart Brut Mosaique NV;
Dessert: Chef's Creation.



"Paul Hobbs Imports" Dinner
Thursday July 6  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Paul Hobbs is one of California's most respected winemakers and as such has had the opportunity to fly around the world helping others to make great wine, hence the term "flying winemakers". Paul focused his efforts on South America. Paul Hobbs fell in love with Argentina on his first visit in 1988. The potential he saw in the terroir and especially in the human element, spurred his consulting career. Tonight’s dinner is all about enjoying these great wines that Paul in which saw so much potential.
1st Course: Lobster over Israeli Couscous, Young Green and Yellow Squash with Sweet Bell Peppers; Pulenta Estate Sauvignon Blanc (Lujan de Cuyo) 2015;
2nd Course: Halibut with Macadamia Crust, Bok Choy and Spicy Lemongrass-Coconut Milk Emulsion; Pulenta Estate Chardonnay (Lujan de Cuyo) 2015;
3rd Course: Marinated Rib Eye Steak with Olive Oil, Cracked Black Pepper, Roasted Garlic and Fresh Oregano; La Flor Pulenta Malbec (Lujan de Cuyo) 2015 & Paul Hobbs Felino Cabernet Sauvignon (Mendoza) 2015;
Dessert: Chef's Creation.



Wines of South Africa
Tuesday July 11  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Description-of-class The wine region of South Africa is considered to be the first " New World " wine destination, and it has made great strides in quality and value in the post Apartheid years, the majority of offerings hailing from the Western Cape area. Tonite we will taste Chenin Blanc, Sauvignon Blanc and Pinotage and other reds to get a feel for these excellent wines
1st Course: Grilled Yellow Fin Tuna with Creamy White Anchovy Vinaigrette, Fried Capers and Local Lettuce; Sauvignon Blanc, Two Oceans 2016;
2nd Course: Crisp Skin Wild Striped Bass over Grilled Fennel, Tomato and Picholine Olives; Chenin Blanc, Ken Forrester 2015;
3rd Course: Breast with Seared Peaches, Baby Turnips and Peach Liqueur Jus; Pinotage, Nederburg "Reserve" 2014 & Syrah Mullineaux 2014;
Dessert: Chef's Creation.



Summer Sippers! Wines of Sonoma
Thursday July 13  •  7-9pm  •  $67
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 generic 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: Butter Poached Lobster over Black Plum Tart with Fresh Vanilla Bean; Cannonball Sauvignon Blanc;
2nd Course: Wild Striped Bass with Peruvian Potato Puree, Haricot Verts, Oven Dried Tomatoes, Orange Segments and Citrus Zest Vinaigrette; Sebastiani Chardonnay;
3rd Course: Marinated Chicken with Smoked Ham, White Beans, Zucchini, Escarole and Fava Beans; Au Contraire Pinot Noir & Foppiano Petite Sirah “Lot 96”;
Dessert: Chef's Creation.



Craft Beer & Wine Series: Allagash Beer & Trimbach Wines
Friday July 14  •  7-9pm  •  $77
Steve McKinney Wine & Beer Educator, Dilworthtown Inn

History meets tradition in this matchup - Allagash long known for its Belgium style beers. Trimbach Winery since 1626 has been making great Alsation wines. This is will be a fun dinner!
1st Course: Grilled Soft Shell Crab with Asparagus, New Potatoes and Lemon Caper Beurre Blanc; Allagash Hoppy Table Beer, Belgian Ale 4.9%; Trimbach Pinot Gris;
2nd Course: Open Faced Rare Tuna Burger with Lime and Rosemary Vinaigrette; Allagash White, Witbier, 5%; Trimbach Pinot Blanc;
3rd Course: Halibut with Roasted Fennel, Swiss Chard Greens, Pork Belly and Toasted Coriander Seed Sauce; Allagash Saison, Saison, 6.1%; Trimbach Muscat;
4th Course: Duck Breast with Baby Turnips, Parsnip Puree and Spiced Broth Reduction; Allagash Triple Reserve, Abbey Tripel, 9%; Trimbach Pinot Noir;
Dessert: Tiramisu Cake with Mascarpone, Citrus Zest, Coffee Syrup and Amaretto Liquor; Allagash St Klippenstein, Imperial Stout, 11%; Trimbach Gewurztraminer Vendage Tardive.



California Wine Series: Monterey & South Central Coast
Tuesday July 18  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Central Coast regions situated below the Bay Area and above Los Angeles, encompasses a number of AVA's along the way, One of the " newer" appellations of California, its climates tend to be cooler and breezier, favoring earlier ripening grape varieties such as Chardonnay, Pinot Noir and even Syrah.
1st Course: Tuna Tartare over Lemon Aioli with Cilantro, Ginger Juice, Sesame Oil and Crispy Shallots; Chardonnay, District 7 2015, Monterey, CA;
2nd Course: Wild Striped Bass with Clams, Heirloom Tomatoes, Fingerling Potatoes, Rosemary and Thyme; Pinot Noir , Hahn Estate S L H 2014, Santa Lucia Highlands, CA;
3rd Course: Baby Lamb Chops, Bulgur Wheat, Fresh Parsley, Oregano, and Cinnamon; Syrah, Fess Parker 2013, Santa Barbara, CA & Cabernet Sauvignon, Smith & Hook 2015, Central Coast, CA;
Dessert: Chef's Creation.



Rosé Wines! Summer’s Special Treat
Wednesday July 19  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Called rosado in Spain, rosato in Italy, and #summerwater on social media... by any other name, a rosé is still one of the most fashionable swirls to top a stem in today's wine world-even for men. Rosés have sashayed up to the proverbial plate, not only in popularity but in quality as well. Shedding the misperception that all rosés are sweet, and sporting a palate-pleasing acidity, today's French-style versions are flavorful, complex, even crisp and dry. And their sales are growing 10 times faster than overall table wines.
1st Course: Heirloom Tomato Salad with Shaved Fennel, Gorgonzola, Baby Arugula, Red Onion and Red Wine Vinaigrette; Gruet Rose 375ml (New Mexico) NV;
2nd Course: Rare Tuna over Mizuna Greens, Toasted Sesame Seeds and Yuzu Dressing; Masciarelli Montepulciano Rose (Abruzzo, IT) 2015;
3rd Course: Lobster over Angel Hair Pasta with Roasted Garlic, Parsley Chiffonade, English Peas, Watercress Leaves and Rosé Cream Sauce; Jean Luc Colombo Rose (Provence, FR.) 2016 & Day Owl Rose (California) 2016;
Dessert: Chef's Creation.



French Series: Wines of Loire & Rhone Valleys
Tuesday July 25  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

We travel to France to unravel the mystery of these two renown French wine regions. Tonight we examine the northern wines of Loire with the Southern wines of the Rhone.
1st Course: Country-Style Terrine, Walnut Raisin Bread Toast, Apricot Ginger Chutney; Muscadet, J. P Sauvion 2015, Loire, France;
2nd Course: Bouillabaisse, AKA “Fish Stew”; Sancerre, J. P. Sauvion 2015, Loire, France;
3rd Course: Stuffed Quail, Cornbread, Sausage & Cranberries, Mushroom Herb Ragout; Cotes du Rhone, Charles Thomas 2014, Rhone, France & Crozes Hermitage, Guigal 2013, Rhone, France
Dessert: Chef's Creation.



Lobster Lovers!
Wednesday July 26  •  7-9pm  •  $72
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.
1st Course: Lobster Summer Roll with Mint, Cucumber and Lemongrass Vinaigrette; Gruet Brut (New Mexico) NV ;
2nd Course: Lobster Risotto with Clams, Mussels, Squid, Shrimp, Chicken Stock Reduction and Brandywine Heirloom Tomatoes; Jovly Vouvray (Loire, FR) 2015;
3rd Course: Lobster Tail over Local Corn, Potato, Roasted Garlic and Tarragon Butter; Harken Chardonnay (California) 2015 & Bertani Pinot Grigio (Veneto, IT) 2016;
Dessert: Chef's Creation.

AUGUST

California Wine Series: Sonoma & Carneros
Tuesday, August 1  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Explore these are two powerhouse regions in California. Additional wine details will follow.
1st Course: Braised Pork Belly in Thai Curry Seasoning and Jickama Apple Ginger Glaze;
2nd Course: Gulf Black Tiger Longstem Prawns in Basil Oil and Wakame Salad;
3rd Course: Veal Center Cut Medallions wrapped in Spec, Micro Baby Carrots in a Parsnip Puree with Veal Demi Glaze;
Dessert: Chef's Creation - Orange Saybayon.



Napa vs Tuscany
Tuesday August 8  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

May people compare Napa and Bordeaux, but what about the powerhouse of Italy ... Tuscany. Come and taste why Tuscany and Napa are on equal footing with great wines from both regions! Additional wine details will follow.
1st Course: Baby Arugula, Grilled Halibut Marinated in Soy and Tumble Weed Basket;
2nd Course: Oven roasted Corn Polenta Cakes topped with Braised Leaks, Salsify and Roasted Lobster Tail
3rd Course: Coriander Dusted Short Ribs, Pickled Vegetable s and Arugula Puree;
Dessert: Chef's Creation - Pistachio Panna Cotta with Pistachio Puree, Almond Candy, Sugar Tuille.



Oregon Pinot Noir
Wednesday August 9  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Come experience the great wines of Oregon's Wine Regions with amazing food and wild wit provided by the staff of the Inn Keeper's Kitchen. Led by Pinot Camp Counselor Alternate, Hudson Austin.
1st Course: Asian Scallop Crudo with Cucumber; Unconditional Pinot Noir;
2nd Course: Crispy Skin Red Snapper, Alla Rose Brioche in a Lemon Vinaigrette; Pike Road Pinot Noir;
3rd Course: Half Roasted Poussin Chicken, Brussel Sprout Golden Raisin Salad and Chicken Jus; Point North Pinot Noir & Rex Hill Pinot Noir;
Dessert: Chef's Creation - Lavendar Crème Brulee and Thyme Poached Pears.



Winemaker Series: Duckhorn's Decoy
Saurday, August 12  •  7-9pm  •  $95
Scott Finale, Duckhorn Brand Ambassador

We welcome back Scott Finale to share his knowledge of these iconic Duckhorn Decoy wines. Additional menu details will follow.
1st Course: Seared Sea Scallops, Grilled Cantaloupe & Green Chili Salsa, Prosciutto Chips, Celery Leaves; Decoy Sauvignon Blanc 2015;
2st Course: Quail with Local Corn “Chowder Style”, Fried Shallots; Decoy Chardonnay 2015;
3rd Course: Crispy Skin Duck Breast, Fresh Cherry Sauce, Celeriac Puree, Oyster; Decoy Pinot Noir 2015;
4th Course: Lamb Chops, Garden Ratatouille, Herbes de Provence, Caramelized Onion Currant Soubise; Decoy Cabernet 2014 & Decoy Rose 2016;
Dessert: Chef’s Summer Seasonal Creation.



Pacific Coast Series: Oregon Wines
Tuesday August 15  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Oregon is often compared to Burgundy with it’s seemingly similar latitude. Tongiht Oregon winemaker will show off. Additional wine details will follow.
1st Course: Grilled Langoustines, Szechuan Peppercorn ,White Wine Tomato Blush Sauce and English Pea Puree;
2nd Course: Dandelion Salad with Pomegranate Seeds, Pine Nuts, Roasted Summer Squash, grilled Halloumi Cheese and Guanciale Vinaigrette;
3rd Course: Stipe Bass, Rainbow Swiss Chard, Chestnuts and Cauliflower Puree;
Dessert: Chef's Creation - Rose Scented Bavarois and Poached Figs.



California Dreaming: Russian River Wines
Wednesday August 16  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

The great Russian River wines are some of the most sought after in California, come taste a bit of the best, led by Hudson Austin of the Wine Merchant.
1st Course: Mache Salad with Blood Orange Supremes, roasted Pistachios and Goat Cheese; Au Contraire Pinot Gris;
2nd Course: Rabbit Tortellini with Sage Brown Butter; Foppiano Chardonnay;
3rd Course: Chinese Five Spice dusted Duck Breast, Parsnip Puree and Pickled Pearl Onions; Foppiano Pinot Noir & Roth Pinot Noir;
Dessert: Chef's Creation - Lemon Posset with Compress Strawberries.



Pinot Grigio & Seafood
Tuesday August 22  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Born out of the mountains of Italy, pinot grigio is Italy’s hottest wine commodity, but is there more than just simple table wine. It makes a wonderful pairing with seafood. Additional wine details will follow.
1st Course: Chicken Confit, Frisee Salad fried Basil Leaves and Tangerine Vinaigrette with Plumcots;
2nd Course: Deep Fried Crab Cake, Pink Peppercorn Emulsion, Water Cress Salad with Watermelon Radish;
3rd Course: Duck Agnolotti, Black Pepper Mascarpone, Shallots, Lemon Thyme, Chanterelle Mushrooms, Pluots;
Dessert: Chef's Creation - Dulce De Leche with Rum Honey, Roasted Pineapple and Star Anise.



Lobster & Sauvignon Blanc
Tuesday August 29  •  7-9pm  •  $72
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Lobster, the world most loved crustacean, is equally at home with the crisp, fresh flavors of the Sauvignon Blanc grape as it is with other white varietals join us as we explore these food and wine pairings. Additional wine & menu details will follow.
1st Course: Butter Poached Lobster over Toasted Briosh Rounds, Crispy Pancetta, Baby Arugula, and Chive Burr Blanc;
2nd Course: Lobster Summer Roll, Pickled Vegetable Salad, and Korean Dipping Sauce;
3rd Course: Grilled Lobster Tail Thermador with Saffron Ratatouille and White Asparagus Wrapped in Slices of Cured Duck Brest.
Dessert: Chef's Creation.



Crab and French White Wines
Wednesday August 30  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight the culinary delight of delicious crab and dramatic French white wines are paired up in breathtaking ways. This class is for experts and novices alike. Delightfully taught by Hudson Austin and Chef Kevin! Additional menu details will follow.
1st Course: Fresh Crab Summer Salad with Fennel, Arugula and Shaved Bottarga; Grand Ballon Sauginon Blanc;
2nd Course: Blue Crab Consumee with Russian Crab Dumplings; Gautheron Chablis;
3rd Course: Ginger Scallion Crepe Stuffed with Thai Crab Cassarole, Shitike Mushrooms and Blisterd Tomatoes; Jovly Vouvray & Jean Luc Colombo Cotes du Rhone Blanc;
Dessert: Chef's Creation.



Central Italy: Great Caesar's Ghost
Thursday August 31  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Tonight we drink the great wines of Central Italy, made fashionable even a thousand years ago! Led by the Wine Merchant's Hudson Austin.
1st Course: Pan Fried Abalone, Lardo Crudo, Smoked Chile, and Citrus Salad; Principe Frascati;
2nd Course: Venison Carpaccio, Beet Root Tartar, Crispy Shallots and Rendered Pancetta; Cataldi Madonna Pecorino;
3rd Course: Pan Seared Crispy Quail, Porcini Risotto and Fresh Figs; Masciarelli Montepulciano d' Abruzzo & Casali di Bibbiano Argante;
Dessert: Chef's Creation - Blueberry Gratin with Champagne Sabayon.

SEPTEMBER

Early Autumn Harvest Dinner & "Green Wines of California"
Wednesday September 6  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

As summer ends and the seasons change, many fantastic foods become available. Tonight's class is a celebration of the beginning of fall's harvest foods paired expertly with wines from California that are part of the "Green" movement sweeping the wine world currently. We will taste some "Green" wines and learn a bit of the culture behind them. Led by Sommelier Hudson Austin and culinary craftsman Chef Kevin. Additional menu details will follow.
1st Course: Honig Sauvignon Blanc (Napa Valley, CA) 2016;
2nd Course: Harken Chardonnay (California) 2015;
3rd Course: Fleur de California Pinot Noir (Carneros) 2013 & Guenoc Victorian Claret (North Coast, CA) 2014;
Dessert: Chef's Creation.



Discover Spain: Rioja & Ribera del Duero
Thursday September 7  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

Spain is maybe the world’s most hot and trendy wine and cuisine region. Come and taste the wines and food that have make the world fall in love with Spain all over again! Additional wine & menu details will follow.



Pacific Coast North to South: Oregon, California, Chile
Tuesday September 12  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The Pacific Ocean is the largest and the coolest body of water in the world, and has an important impact on climate and grape growing on the West Coast of the Americas, we will taste wines from Oregon, California and Chile in this class. Additional wine & menu details will follow.



Classic French Cuisine & Classic French Wines
Wednesday September 13  •  7-9pm  •  $67
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Craving authentic French food? Well you can get on a plane and spend $1500 or you can just come the Inn Keeper's Kitchen! Often times, the best dishes are the simplest ones, and French Bistro food uses some of the best ingredients to make amazing dishes. We have selected a mouth watering menu and hope that you will indulge yourself by sharing this fun experience with Chef Kevin and Sommelier Hudson Austin. Additional menu details will follow.
1st Course: Simonet Blanc de Blanc (Sud de France) NV;
2nd Course: Romuald Petit Bourgogne Blanc (Burgundy, FR) 2015;
3rd Course: Chateau Bellevue Rouge (Bordeaux, FR) 2015 & Domaine les Ondines "La Buissonade" Cotes du Rhone 2015;
Dessert: Chef's Creation; Dessert - Ch. Loupiac - Gaudiet (Bordeaux, FR) 2011.



Super Tuscans
Tuesday September 19  •  7-9pm  •  $67
Michael Walsh, Wine Educator, Majestic Wine and Spirits

The term Super Tuscan was coined in the early 1980’s to describe a red blend from Tuscany. It is the use of wine grapes that are not indigenous to Italy that make these so special. Additional wine & menu details will follow.



Winemaker Series: Caymus
Saturday, September 23  •  7-9pm  •  $125
Winery Representative

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. Additional wine & menu details will follow.
1st Course: Grilled Scallops, Kale Caesar, Crispy Chick Peas; Mer Soliel Chardonnay 2015;
2nd Course: Asian Salmon Tartare, Shiso, Carrot Wasabi, Tempura; Caymus Conundrum 2015;
3rd Course: Braised Leg of Rabbit “Cacciatore Style”, Mascarpone Soft Polenta; Belle Glos Pinot Noir 2015;
4th Course: Petite Buffalo Tenderloin Topped with a Wild Mushroom Rockefeller, Danish Blue Scalloped Potatoes Caymus Cabernet Napa 2014 & Caymus Special Select 2014;
Dessert Course: Chef's Seasonal Creation.



Lobster Lovers!!! Lobster and Chardonnay.
Wednesday September 27  •  7-9pm  •  $72
Hudson Austin, Wine Educator, The Wine Merchant, Ltd.

Love and Marriage, Soup and Sandwich, and of course Lobster and Chardonnay... clearly a match made in Heaven in tonight’s class, we will find out why the rich buttery flavors of Chardonnay pair so beautifully with the world’s most famous crustacean. Led by the less crusty Sommelier, Hudson Austin, of The Wine Merchant. Description-of-class Additional menu details will follow.
1st Course: Farm to Table Chardonnay (Victoria, Australia) 2015;
2nd Course: Waterbrook Chardonnay (Columbia Valley, WA) 2015;
3rd Course: Harken Chardonnay (California) 2015 & Chalk Hill Chardonnay (Sonoma Coast) 2015;
Dessert: Chef's Creation.