SCHEDULE OF TASTINGS
Tastings are held every other Monday through the year skipping over holiday weekends.
In order to control costs of tastings, strict rules regarding reservations and attendance
are enforced. Members have first choice on a first come first served basis. If spaces are
available, guests can be accommodated. Check the policy regarding guests for detailed information.
RESERVATIONS/CANCELLATIONS; COST; GUESTS; SCHEDULE
RESERVATIONS/CANCELLATIONS
Reservations for a tasting may be made by members only during the time after the previous
tasting and before the Saturday just before the next one, usually 13 days.
Make a reservation by calling (913) 791-6979. This line is only for reservations by
members. Do not leave any other messages here.
The recorded message will identify the tasting for which reservations are being taken
and the date, time, and location of that tasting. The message will also report when
a tasting is full and whether or not there is a waiting list for that tasting.
Special events usually require payment in advance because of the higher cost of preparation
and the need to know the number which will attend in preparing food.
Cancellation of reservations for a tasting must be received before noon on the day
of the tasting. That is the last possible time to modify arrangements with the restaurant
where that tasting is to be held, and to accommodate those on the wait list and guests.
RESERVATIONS/CANCELLATIONS; COST; GUESTS; SCHEDULE
COST
Tastings usually include 8 wines. The cost of a tasting varies with the price of the
wines. Over the past year, the cost of tastings ranged from $15 to $32. The club
pays the restaurant a price per person for the setup, bread, cheese, fruit, or other
appetizers, and water. The cost of the wine is divided among the number of people in attendance.
The cost to those attending is the total of the restaurant cost and the cost of the
wines divided by the number who have signed up for the tasting..
Anyone who does not cancel on time and then does not show up increases the cost to
those in attendance. That is not acceptable.
Costs of special events are based on the actual cost of the food and wine which is
provided. The club subsidizes some events, e.g., the Holiday Dinner, by providing
funds to defray the cost of wine or by providing wines from the club's cellar.
RESERVATIONS/CANCELLATIONS; COST; GUESTS; SCHEDULE
GUESTS
Guests are welcome at tastings on a space available basis. Members have preference.
When making a reservation for a guest at a tasting give the name of the guest and
identify him or her as a guest. Call back on the reservation line, (913) 791-6979,
after 9 a.m. on the Saturday before the tasting to learn whether or not there is
room for the guest to be admitted.
RESERVATIONS/CANCELLATIONS; COST; GUESTS; SCHEDULE
SCHEDULE
All tastings start promptly at 7 p.m. Tastings are open only to those with prior reservations.
Feb. 9, 2009 2000 Bordeaux from the club's cellar EBT
Feb. 23, 2009 Port, EBT
Mar. 9, 2009 '95-'96 Red Burgundy from the club's cellar, EBT
Mar. 23, 2009 St. Patrick's Beertasting, EBT
Apr. 20, 2009 Bring your own wine under $20 to share
Oct. 13 2009 Cabernet’s around the world, hosted by Angelo Fiataruola, EBT
Oct. 27 2009 Spanish red wines, hosted by Dick Raynolds, EBT
Nov. 2 2009 Board Meeting
Nov. 10 2009 Turkey wines picked by the Cellarmaster’s board
Nov. 24 2009 Beaujolais Cru and others, hosted by Matt Webster
Dec. 6 2009 Holiday Dinner
Dec. 21 2009 Champagne Mixer with the Plaza Lights, at Ellen D’Amato’s condo, 433 Ward Parkway
RESERVATIONS/CANCELLATIONS; COST; GUESTS; SCHEDULE