The Dilworthtown Inn is a Chester County gem. This historic Inn was originally built in 1754 and has been lovingly restored to provide guests with a warm and inviting colonial atmosphere. In addition to the polished yet cozy setting, the Inn serves up fantastic food with a focus on the finest seasonal ingredients. Their award-winning wine cellar is one of Pennsylvania’s largest, boasting over 800 wines.
Nestled inside one of the property’s historic buildings is the Inn Keeper’s Kitchen, which twice weekly hosts themed dinner classes illuminating the subtle art of pairing food and wine. The Inn’s talented cooking staff and featured wine educators carefully construct an assortment of four course menus that highlight a particular theme. With themes ranging from Romantic Reds to Wines of Tuscany, there is sure to be a class for everyone.
The classes are a fun and functional mix: part wine history, part cooking lesson, and part fine dining. While the chef and staff prepare each course, the wine educator engages the guests, walking them through the tasting of each carefully selected wine. Those who are curious to see the food being prepared have an open view of the kitchen, as well as three monitors displaying an overhead view of the stove top. While each course is being served, the chef shares tips and tricks about preparing the dish. The chef’s insights along with the take-home recipe allow guests to re-create their favorite dishes at home.
My wife and I recently had the pleasure of attending a class entitled “California Valleys” that featured wines from Napa and Sonoma. As we sat down in the candlelit room, the scent of the first course rose to greet us. Chef Aaron Wilson, who led the cooking demonstrations for this class, is adept in the kitchen. His culinary creations were delightful, and his attention to detail and passion for seasonal food shined through each course. Hudson Austin, the featured wine educator of the night, entertained the crowd with his knowledge, wit, and humor as he led the group through each wine. The strong partnership between Hudson and Aaron was evident as they gracefully transitioned from wine to food, and course to course.
Our class did not disappoint; all four courses were delectable and expertly paired. First came a pan seared striped bass accompanied by a savory cauliflower puree, and a caper-raisin emulsion. This was served alongside a balanced, gently oaked 2010 Sebastiani Chardonnay from Sonoma Valley. The mellow flavors, creamy purees, and mild fish complemented the wine beautifully, while the caper-raisin sauce provided a lovely counterpoint with its salt and acidity.
Up next were fresh greens served with a warm vinaigrette, highlighted by crimini mushrooms and apple wood smoked bacon. Paired with a 2011 Honig Sauvignon Blanc from Napa Valley, the fresh greens and bold flavors of mushrooms and bacon accentuated the ripe pear flavors of the wine, while the vinaigrette matched the wine’s pleasing acidity.
For the third course Chef Aaron paid homage to the last days of summer by grilling whole beef tenderloins. These were sliced and served with butter poached crab meat and an avocado mousse. The smoky tenderloin was contrasted by the meltingly-rich crabmeat, while the avocado mousse heightened the sense of creamy luxury and provided an important contrast of acidity that helped bring the dish together. The 2010 Aquinas Merlot from Napa Valley and the 2008 Sebastiani Cabernet Sauvignon from Sonoma Valley were jointly paired with this course. This allowed the diner to try alternate pairings with a single entrée, providing a sense of novelty and experimentation.
Dark chocolate cake with a caramel chocolate ganache ended the meal. The cake’s earthy cocoa flavor and dense texture were accentuated by the fresh acidity of the passion fruit and raspberry sauces that decorated the plate.
Not only does Dilworthtown Inn make fantastic food, but their highly capable chefs are happy to accommodate vegetarians. My wife is a strict vegetarian, and upon letting them know, the Inn didn’t miss a beat. Not only was her meal delicious, but it maintained the integrity of the food and wine pairings by including many of the same components. This truly speaks to the level of service and expertise that the Dilworthtown Inn has to offer.
The classes at The Innkeeper’s Kitchen are not only fun and informative, but offer the opportunity for great wine and a great meal. Whether you’re a foodie, cook, oenophile, or just enjoy a really good meal, these classes will delight your senses.
Find Dilworthtown Inn’s Inn Keeper’s Kitchen at 1390 Wilmington Pike, West Chester, or visit them online by clicking here.
