Paul Hobbs, an iconic California winemaker, is coming to the Dilworthtown Inn and the Inn Keeper’s Kitchen on Friday, August 16, from 7 to 9 p.m., as part of Dilworthtown’s ongoing Winemaker Dinner Series. Guests will have the opportunity to enjoy a phenomenal six-course meal prepared by Chef Aaron Wilson while enjoying wines from California and Argentina. Hudson Austin, from The Wine Merchant, will be representing the winery at this one-of-a-kind event.
Paul Hobbs’ eponymous California winery produces around 23,000 cases a year of top-notch, vineyard-designated Chardonnay, Cabernet Sauvignon, Pinot Noir and Merlot from sites around Napa and Sonoma. Hobbs also works extensively in South America, where he is a partner in Argentina’s Viña Cobos and consults for other wineries, including Chile’s Odfjell, MontGras, Viña San Pedro and Viña Tarapacá.
Hudson Austin, Wine Educator from The Wine Merchant, has been sharing his passions for wine since nearly the beginning of his restaurant career. In the past nine years Hudson has created a following while doing wine dinners, as a published wine columnist for various magazines and at many local venues. His unique style is enjoyed by experts and novices alike.
Aaron Wilson has been the Executive Chef at the Inn Keeper’s Kitchen for 10 years and is part of the Dilworthtown Inn’s culinary staff. Chef Aaron, who has had the opportunity to work with some of the world’s best chefs, including Mario Batali and Jean Georges, designs and prepares the menu for the wine classes, business functions and family events held at the Inn Keeper’s Kitchen.
The evening’s dinner will bring together the two ends of the American continent’s wine styles from California to Argentina:
First Course
Seafood Ceviche
Marinated Shrimp, Lobster, Calamari, Scallops and Mussels with Lemongrass Syrup
Paul Hobbs Crossbarn Chardonnay (Sonoma Coast, CA)
Second Course
Trio of Carpaccio
Ahi Tuna, Beef Tenderloin & Local Heirloom Tomato, Arugula, Aged Balsamic Vinegar
Paul Hobbs Crossbarn Pinot Noir (Russian River, CA)
Third Course
Chilled Gazpacho
Sweet Bell Peppers, Roasted Garlic, Cucumber & Tomato with Crème Fraiche & Cornbread Croutons
Paul Hobbs Felino Chardonnay (Mendoza, ARG)
Fourth Course
Grilled Hanger Steak
Spanish Chorizo & Yukon Gold Potato Hash with Chimichurri Sauce
Paul Hobbs Felino Cabernet Sauvignon (Mendoza, ARG)
Fifth Course
Braised Wild Boar Shank
Shaved Jicama, Grilled Peach, Cilantro & Chipotle Jus
Paul Hobbs Crossbarn Cabernet (Napa, CA)
Dessert
Warm Dark Chocolate Cake
Marinated Cherries and Hazelnut Whipped Cream
Paul Hobbs Felino Malbec (Mendoza, ARG)
This exclusive Dilworthtown Inn event has limited seating. Tickets are $90 per person. Call the Inn at (610) 399-1390 for reservations.
Dilworthtown Inn is located at 1390 Old Wilmington Pike in West Chester
Photo credit: Dilworthtown Inn.
