Collaborations in the food & drink world always make for a great experience. This March, culinary camaraderie will be at its best when the Inn Keeper’s Kitchen at Dilworthown Inn and iconic American California wine producer Duckhorn Vineyards team up for an exclusive dinner.
This unique wine tasting experience will be hosted by a local Duckhorn Vineyards representative on site, plus Duckhorn’s Executive Wine Maker plans to join the dinner via Skype. This will be the first time ever that a video conference is being used in our area for a dining scenario such as this, allowing Bill Nancarrow to bring his winemaking expertise to the table for each fortunate attendee.
The Inn’s Cellarmaster, Stephen McKinney, and Inn Keeper’s Kitchen Executive Chef, Aaron Wilson, have been working with Duckhorn Winery to select a few special bottles for the evening of food and wine. Chef Aaron plans to pair those wines with a menu that will highlight both the cuisine and the sensational sips. There will be complementary and contrasting flavor profiles so the wines have a balance and stand up to the food.
Guest speaker Scott Finaly and Aaron will talk about the wine and food pairing throughout the evening and since the event is limited to only 40 guests, each diner will have a chance to gather their own perspective and receive personal attention.
The five-course menu is available for $120 per person on March 2 only from 7 to 9:30 p.m. However, there will be other dinner opportunities as The Inn Keeper’s Kitchen Wine Maker Series continues. Enjoy perusing the menu below and make your reservation for this once in a lifetime event by calling 610.399.1390.
1st Course
Tuna Tartare with Lemon Grass, Basil, & Rosemary Chips
Duckhorn Sauvignon Blanc 2011
2nd Course
Prosciutto Wrapped Rainbow Trout Stuffed with Herb Butter
Migration Chardonnay 2010
Wine Maker: Bill Nancarrow, Executive Wine Maker, joins via Skype before the 3rd course
3rd Course
Quail stuffed with Wild Rice, Diced Apples & Roasted Chestnuts
Duckhorn Merlot 2010
4th Course
Grilled Venison with Wild Mushrooms and Arugula
Duckhorn Howell Mountain Cabernet 2006
Paraduxx Z blend 2009
Dessert
Lemon Mousse Cake with Fresh Blackberries and Raspberry Puree
Photograph courtesy of Dilworthtown Inn.
