Field Recordings. Wine Dinner with Owner / Winemaker Andrew Jones

Field Recordings. Wine Dinner with Andrew Jones Tuesday March 14.  7:00 Reception, 7:30 Dinner.  5 courses + wines $75 per guest (63.75 for wine club members).  Reservations 816-842-2660 or


Tuesday March 14, 7:00 Reception, 7:30 Dinner
Field Recordings Wine Dinner with Andrew Jones

$75 per guest, reservations 816-842-2660 or

First Course
spaghetti squash, lemon, toasted walnuts, allium vinegar sauce, cauliflower cream
Field Recordings Chardonnay Spanish Springs Vineyard, Edna Valley, California '15

Second Course
faro risotto, acorn squash, jalapeno sauce, braised kraut
Field Recordings "Fiction" California '15

Third Course
rack of lamb, lentils, curry croutons, vinegar radish, pomegranate sesame sauce
Field Recordings Carignan Tommy Town Vineyard, Happy Canyon of Santa Barbara, California '15

Fourth Course
elk loin, dry chili apricot jam, arugula, cilantro, pickled red onion, cashew
Field Recordings Koligian Vineyard Paso Robles, California '14

Fifth Course
goat cheese panna cotta, stout caramel, oatmeal lavash, malted pumpkin seeds
The Fableist Tempranillo Santa Barbara County, California '14

We're excited to announce our second winemaker dinner of 2017 with Andrew Jones.  Andrew founded Field Recordings Winery in Paso Robles, California in 2007,  The young winemaker began his small winery after his career as a vineyard fieldman.  He has planted some of the most exciting vineyards in California's Central Coast which gave him an insider's knowledge of the local terroir and best sites (it's rumored that he has walked every vineyard in the Central Coast).  

Field Recordings. is a small winery dedicated to micro-lots of single vineyard wines from some of these great vineyards.  The wines, made of a wide range of grape varieties and blends, are delicious and balanced expressions of the generosity of some of the Central Coast's best sites.  As Andrew put it to The San Luis Obispo Tribune, “If you get it from the right spot, the work is already done for you in the vineyard.  It’s the winemaker’s responsibility to not screw it up.”

Andrew has also created some terrific Field Recordings. spin off labels, including Wonderwall, Alloy and FIction (the latter two bringing some of the best California examples of canned wine!) and, with Sans Liege winemaker Curt Schalchlin, The Fableist Wine Company (formerly Cane & Fable).  We'll be building a delicious 5 course dinner menu to pair with Andrew's wines and hope that you can join us for this special event!

La Clarine Farm Wine Dinner

La Clarine Farm Wine Dinner with owner / winemaker Hank Beckmeyer:    Tuesday February 21.  
5 Courses + Wine $80 per guest ($68 for wine club members) Reservations 816-842-2660 or

herb salad
pickled apple, chervil, radish, parsley, red wine vinaigrette, beet chips
La Clarine Farm "FNA" (Fiano) '15
orange marmalade, grilled asparagus, caramelized parsnip puree
La Clarine Farm "Piedi Grandi" (Mourvedre & Nebbiolo) '14
Crispy Pork belly
Cilantro cream, mole and maseca glace, smashed white beans, poblano pepper, shiitake mushroom
La Clarine Farm Tempranillo '15
confit duck
green lentils, arugula, blueberry sauce
La Clarine Farm "Kuma Saw" Syrah '15
herbed goat cheese, cellar jasper hills, tomato jam, basil toast
La Clarine Farm "Priscilla" (Grenache & CInsault) '14

For our first wine dinner of 2017 we are excited to introduce Hank Beckmeyer of La Clarine Farms.  Hank and his wife Caro founded La Clarine Farms in 2001 on about 10 acres of land at 2600 feet in the Sierra Foothills, California.  Their approach to farming and wine making, as well as the wines that result, have drawn a big following for such a small operation and a good amount of media attention.  They work very naturally in the vineyard and the cellar and produce wines that are unique to their site, very expressive and delicious. 

They produce a wide range of wines in tiny quantities.  Many of their wines are unlikely and unconventional blends of grapes that retain their unity and uniqueness.  We will be preparing a unique menu to compliment these tremendous wines and look forward to a wonderful evening with Hank.  The wines to be poured are:


New Year's Eve at Tannin

Celebrate New Year's Eve at Tannin!  We'll be offering special tasting (below) and a la carte menus and have live music with The Sam Wisman Trio from 10:00 - 1:00 am.  As always, the Champagne will be flowing all night!

New Year's Eve Tasting Menu

First Course

marinated shrimp:  ginger marshmallows, char leek slaw, radish

pork rillettes:  mustardo, grilled bread, radish

potato leek soup:  white wine, onions, bay

or house salad:  spinach, goat cheese, seasonal fruit, radish, house red wine vinaigrette

Second Course

duck confit:  brussels sprouts, acorn squash, dijon pan sauce

seared chicken:  angel hair pasta, kale pesto, zucchini, chili oil

octopus:  sauteed red onion, fennel, celery, pear, citrus vinaigrette

or grilled plate:  zucchini, squash, fried brussels sprouts, mushrooms, rosemary cheese spread

Third Course

sweet potato & black bean hash:  fried quinoa, arugula, mushroom fennel sauce

bass:  puttanesca, fideo, caramelized lemon

pork ossobuco:  gouda mashed potatoes, braised collard greens

or beef cheeks:  swiss chard, roasted beets, red wine jam, whole wheat spatzle

Fourth Course

flourless chocolate cake:  orange creme anglaise, pomegranate molasses, almond whipped cream

blueberry sponge cake:  dark chocolate ganache, blueberry cream sauce, chocolate chip crisp

cheese:  rebollin sidra, bayley hazen blue, frisian farms "sneek" gouda, cranberry caramel, buttered croutons, onion jam



Chateau Musar Wine Dinner with Marc Hochar

Chateau Musar Wine Dinner

with Marc Hochar

Tuesday October 18th
6:30 Reception 7:00 Dinner

$75 per guest, reservations 816-842-2660

Reception Wines

Musar Jeune Blanc Bekaa Valley, Lebanon '13

Musar Jeune Rouge Bekaa Valley, Lebanon '13


First Course

Moroccan Spiced Chicken Terrine

Hochar Rouge Bekaa Valley, Lebanon '11


Second Course

Grouper, couscous salad, toasted walnuts, pommegranate molasses, roasted red pepper coulis

Chateau Musar Blanc Bekaa Valley, Lebanon '07


Third Course

Braised Wild Boar, local ground cherries, sweet potato dauphine

Chateau Musar Rouge Bekaa Valley, Lebanon '08


Fourth Course

Lamb Tagine with apricot and chickpeas

Chateau Musar Rouge Bekaa Valley, Lebanon '99


Fifth Course

House Made Cheese, atika honey, middle eastern cookie

Chateau Musar Blanc Bekaa Valley, Lebanon '99


Chateau Musar was founded by Gaston Hochar in 1930 drawing on 6000 years of wine growing and wine making in Lebanon. Today, the third generation Gaston and Marc, sons of the legendary winemaker Serge Hochar, make the wines at Musar, which have become some of the most praised in the world.

Back in the 1930s and 40s Gaston's wines impressed French military officers, including Major Ronald Barton of Bordeaux's Chateau Langoa-Barton. Gaston's friendship with Mr. Barton inspired a connection between the wines of Musar, grown in Lebanon's high elevation Bekaa Valley, and the wines of Bordeaux, and influencing the plantings at Musar. Gaston's son, Serge, made Chateau Musar's wines world famous. After being "discovered" by the British wine writer Michale Broadbent, he was chosen as Decanter Magazine's very first "man of the year" in 1984 for his efforts in making world class wine throughout Lebanon's civil war in the 70s and 80s.  


Marc and his brother Gaston both had successful careers away from Chateau Musar before returning to the estate to work at Chateau Musar. Today they are responsible for all of the operations of the vineyard and winery. They produce 50,000 cases annually from their 371 acres in the Bekaa Valley. The vineyards were the very first to be certified organic in Lebanon. The wines have always been made very naturally, without filtration or excessive sulfur dioxide. They are famous for being unique, expressive and very age worthy. We are honored to have Marc travel to Kansas City for this very special dinner and are excited to share these wines made by Marc and his brother, as well as his father.

The price for 5 courses plus wine will be $75 per guest. Seats are limited. Reservations are required and may be made by calling 816-842-2660.



Talley Vineyards + Talley Farms Wine Dinner with Brian Talley, Tuesday September 20


Tannin Wine Bar & Kitchen is thrilled to host a dinner with Brian Talley on Tuesday September 20 featuring fresh produce from Talley Farms and great wines from Talley Vineyards! Brian is a third generation farmer in Arroyo Grande, California who convinced his dad to plant wine grapes on the hillsides above Talley farms in the early 1980s. Located in San Louis Obispo County, just a few miles from the Pacific Ocean, Talley's farm proved to be remarkably hospitable to both Chardonnay and Pinot Noir. The Winery has grown from an initial production of 450 cases in 1986 to 36,000 cases today. Today Brian oversees both Talley Farms and Talley Vineyards and this dinner is a unique collaboration of food and wine grown in the same site! Brian will be bringing red and green bell peppers, napa cabbage, spinach, cilantro, heirloom tomatoes, padron peppers, lemons, avocados, lettuce and red onions direct from his farm for the dinner!


Although the fruit is grown in California, Brian's approach and technique are rooted in the traditions of Burgundy, France. All of the grapes are hand farmed and hand harvested. Chardonnay goes directly into press from the vineyard is racked directly into the classic French barrique, or 228 liter oak casks, where it undergoes fermentation and ages on the lees. Pinot Noir undergoes a severe selection after harvest to identify which clusters may best be fermented whole cluster and which will need to be destemmed and berry sorted. It then sees a gentle extraction before fermentation. All wines are fermented with native yeasts. In total, Talley produces six single vineyard sites as well as an estate bottling. The wines truly showcase the uniqueness and quality of their vineyards just as their fruit and vegetables demonstrate the flavor of a special place. The opportunity to taste them all together with Brian as our guide isn't to be missed!





Fried Padron Peppers and Avocado Fries

Bishop's Peak Sauvignon Blanc

Edna Valley, California '14



Medley of Heirloom Tomato and Avocado

with Zucchini and Carrot Fritters

Talley Vineyards Estate Chardonnay

Arroyo Grande, California '13



Charred Napa Cabbage and Fresh Peppers Salad

with Red Onion Vinaigrette

Talley Vineyards Chardonnay Rincon Vineyard, 

Arroyo Grande, California '14



Avocado Toasted Quinoa and Spinach Salad

with Marinated Shrimp, Grilled Lemon Honey Dressing

Talley Chardonnay Rosemary's Vineyard

Arroyo Grande, California '14



Braised Pork Belly

with Roasted Potatoes and Chimichurri

Talley Vineyards Pinot Noir Rincon Vineyard

Arroyo Grande, California '14



Avocado Soufflé

Bishop's Peak Cabernet Sauvignon

Paso Robles, California '13



The price for 5 courses plus wine will be $75 per guest. Seats are limited. Reservations are required and may be made by calling 816-842-2660.


WINE DINNER: Dashe Cellars with Anne Dashe

Thursday June 30th
6:30 Receptionn  |  7:00 Dinner

Anne and Michael Dashe founded Dashe Cellars in 1996. Over the last 20 years they have achieved much acclaim for their natural, low intervention wines from some of the most interesting vineyards in Sonoma, Mendocino and beyond. Dashe's Dry Creek Zinfandel, among other releases, has been a staple of our wine list at Tannin since we opened five years ago. We are thrilled that Anne has chosen to offer us a few special and rare wines for this dinner, including some library release Zinfandel and Cabernet Sauvignon. 

The price for 5 courses plus wine will be $75 per guest. Reservations are required and may be made by calling 816-842-2660.


LIVE JAZZ JUNE 9TH: Ryan Thielman


Tannin featured jazz artist is Ryan Thielman. We are starting an hour earlier. Please join us at 8:00pm!

Join Us for Negroni Week

Come join us for Negroni Week, June 6–12.

It’s a great way to give back.
We are offering three great drink specials: 

Alpine Negroni: 
Hayman's Old Tom Gin, Cappellitti Apertivo, Cocchi Torino Vermouth 

Old Overholt Rye, Campari, Dolin Rouge 

Classic Negroni
Rieger Gin, Campari, Dolin Rouge

Wine Dinner: Division Winemaking Company with Thomas Monroe

Monday, May 24th
6:30 Reception
7:00 Dinner

Division Winemaking Company is a small, urban winery in Portland, Oregon. Part of the Southeast Wine Collective, built and founded by Division's Thomas Monroe and his wife Kate Norris, Division produces about 3,000 cases per year of exciting handmade, low intervention Pinot Noir, Gamay, Cabernet Franc and Chenin Blanc.

Tom grew up in St. Louis (a Cardinals fan). After losing interest in a career in finance, he decided to pursue his interest in wine, an interest that goes back to his school days when he wrote a business plan for an Oregon winery. After meeting his wife Kate, who was born in Bahrain but grew up in France's Loire Valley, the couple moved to France where they eventually found work in some great wineries in Burgundy and Beaujolais. The Loire, Burgundy and Beaujolais clearly inspire Division Winemaking Company (a young winery) as they release elegant and nuanced wines grown in some of Oregon's top sites. Division's wines are delicious and refreshing and truly made to compliment food. Our aim, for this special dinner with the winemaker, is to pair the wines with dishes that allow the wines to shine.



Butter Basted Skate Wing

local micro green salad, roasted almond & lemon vinaigrette
Division “L’Isle Verte” Chenin Blanc
Columbia Valley ‘15

Barham Farms Eggs Soufflé  

melted baetje farms missouri goats cheese
Division Rosé of Pinot Noir
Willamette Valley ‘15

Charred Hamachi Belly  
cucumber salad, toasted sesame seeds
Division-Villages “Méthode Carbonique” Pinot Noir
Willamette Valley ‘15

Thyme Roasted Wild Oregon Mushrooms   

risotto cake, confit garlic, herb chicken stock reduction
Division “Granit” Cabernet Franc
Mae’s Vineyard at Quady North
Applegate Valley ‘14

Pan Seared Venison Loin    
pea shoots, smoked bing cherry sauce
Division Pinot Noir “Cinq” Armstrong Vineyard, Ribbon Ridge
Willamette Valley, Oregon ‘14 

The price for 5 courses plus wine will be $75 per guest. Reservations are required and may be made by calling 816-842-2660.

Wine Tasting with Jann Forth of Forth Vineyards

When: Thursday April 21st
Time: 6:30 Reception // 7:00 Dinner

Our April Wine Dinner will feature Jann Forth of Forth Vineyards in Sonoma, California. We have hosted Jann many times before and many of you already know her and the great wines that she and her husband make in Dry Creek Valley. 


1st Course
Fried Oyster,chili aioli
Forth Vineyards Sauvignon Blanc Sonoma County '15

2nd Course
Dungeness Crab, spring pea risotto
Forth Vineyards Rose Sonoma County (historically a non-vintage wine)

3rd Course
Grilled Spanish Quail, crispy picante salume, stewed peppers
Forth Vineyards Pinot Noir Sonoma '14
Forth Vineyards Syrah La Rousse Vineyard, Dry Creek Valley, Sonoma '13

4th Course
Grilled Wagyu Flatiron, local potatoes, spring vegetables
Forth Vineyards "Histoire" Cabernet Sauvignon Dry Creek Valley, Sonoma '12
Forth Vineyards "All Boys" Cabernet Sauvignon Dry Creek Valley, Sonoma '12
Forth Vineyards Cabernet Sauvignon Rebecca's Vineyard, Dry Creek Valley, Sonoma '11

5th Course
Amarena Cherry Ice Cream
Warm Fudge Brownie
Broadway Roasting Company Costa Rica Tarrazu Coffee

The price for 5 courses plus wine will be $75 per guest. Reservations are required and may be made by calling 816-842-2660.

Formal Wine Tasting with Dave Eckert: Wines of Montecucco, Tuscany

When: Saturday April 23rd
Time: 2:00pm

Located in Maremma, in the southwest portion of Tuscany, Montecucco is Tuscany and Italy's newest DOCGH (the highest level of quality in Italian wine).  Montecucco is adjacent to Montalcino, so if you love Brunello di Montalcino, you will love Montecucco (at half the price!).

Dave Eckert, host and creator of Culinary Travels with Dave Eckert and regular contributor to Kansas City Chowtown will be our guide to Montecucco.  Eckert traveled to the region last September and tasted close to 100 Montecucco wines.  These eight wines we will be tasting are Eckert's favorites from the trip.

Tenuta L'Impostino
Montecucco '11
Santa Marta Salustri
Montecucco '12
Montecucco '11
Poggio Al Gello Rosso "Del Gello"
Montecucco '11
Colle Massari Montecucco
Riserva '13
Perazzeta Montecucco
Riserva '11
Parmoleto Montecucco
Riserva '11
Il Boschetto Montecucco
Riserva '11

Cost is $40 per guest, includes wine tasting led by Dave and light snacks to compliment. Reservations are required and may be made by calling 816-842-2660.