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Welcome to the Crossroads

Tannin Wine Bar & Kitchen is your local urban destination located in the Crossroads Art District. Enjoy a glass of wine from the eclectic wine list. Whether a novice wanting to explore or an avid wine drinker, we offer wines by the taste, glass or bottle, to satisfy everyone’s palate. Don’t forget to savor the seasonal, contemporary American cuisine prepared by Executive Chef, Brian Aaron.

Come alone, bring a date or invite a crowd – we look forward to seeing you soon.


Loirepalooza with Debra Lewis of Vintage ’59 Imports Wednesday April 23

Loirepalooza with Debra Lewis of Vintage ’59 Imports Wednesday April 23 kicking off at 5:30 pm, featuring wine from five rockstar Loire Valley wine growers paired with tasty small plates from Chef Brian.  All glasses of Loire wines and pairing small plates will be offered at $7 each.

The Loire Valley stretches from France’s west coast all the way to the middle of the country.  Within that expanse some of the most exciting wines in the world are being made, from numerous grapes grown in vineyards of unique climates and terroirs by some of France’s most dedicated winemakers.  Vintage ’59 represents some of the best artisan producers throughout the region.  They like to call them “underdogs”.  We call them “rockstars”.  Vintage ’59 was founded in 1997 by Roy Cloud who has since chronicled his journeys through France to unearth top growers in his excellent book “To Burgundy and Back Again”.  We’re excited to have Debra Lewis on hand for her second Tannin Wine Bar event to guide us through these outstanding wines, where they come from, who grows them and why they’re so delicious with the classic dishes that Chef Brian will serve alongside them.

The wines of the Loire are enjoying a Renaissance of interest and appreciation in the United States right now.  Many of the top sommeliers around the country, such as Pascaline Lepeltier at Rouge Tomate in NYC, have been tireless in touting the greatness and diversity of the region.  Wine writers and journalists such as Alice Feiring and Eric Asimov of The New York Times have adamantly reinforced the appreciations of these wines, which are very expressive of their origins, pure of fruit and very versatile at the table.

Domaine Claude Branger “Le Fils des Gras  Mouton” Muscadet-Sevre-et Maine ’12, paired with a Trio of Oysters.  Claude and his son Sebastian hand farm and hand harvest 26 acres of Melon de Bourgogne grapes for this bottling which is aged in tank on its lees for 6 or 7 months before bottling less than 6,000 cases per year.  This is classic Muscadet, fresh saltwater-mineral, lemony, textural and begging for a plate of oysters.

Domaine Merlin-Cherrier Sancerre ’12, paired with Chevre & Brioche Grilled Cheese. Thierry Merlin works in the village of Bue, home to some of the most classic and recognizable wines in the world, the Sauvignon Blanc of Sancerre.  This is a hilly area with plenty of chalk, stony soil as well as limestone.  These soils, with Thierry’s guidance, produce stony, precise, aromatic Sancerre with enough tangy grapefruit character to be sublime with a fresh Chevre-style goat cheese.

Le Rocher des Violettes “Touche Mitaine” Montlouis-sur-Loire Sec ’12, paired with Pork Rillettes, Cornichon & Dijon.  Xavier Weisskopf is a Rhone native whose love of Chenin Blanc led him to leave his native land for very old Chenin parcels in Montlouis, across the Loire River from Vouvray.  This bottle comes from a single vineyard called “Touch of the Mitten” as it sits at high elevation and is a rather cool microclimate.  Touche Mitaine makes a racy wine with great intensity that is raised in older oak barrels.  It is an ideal compliment to terrines, sausages and hams.

Domaine Henry Natter Sancerre Rouge ’12, paired with Fried Oyster Mushrooms with Port Salut Dipping Sauce.  Henry Natter farms Sauvignon Blanc and Pinot Noir in the Sancerre village of Montigny which is known for its Kimmeridge soil (a unique limestone soil also found in Chablis) that gives incredible structure to both the white and red wines of the region.  Sancerre was best known for its Pinots until Sauvignon Blanc came to dominate the plantings in the twentieth century.  Today, Natter’s example stands among the few great examples of non-Burgundian French Pinot Noir.

Domaine Richou “Les 4 Chemins” Anjou Rouge ’12, paired with Slow Braised Beef Short Rib with Truffle Risotto.  The Richou brothers, Didier and Damien, produce a tiny amount of this Cabernet Franc / Cabernet Sauvignon blend grown on schist soils.  The older brother, Didier, trained as an intern at a vineyard in Minnesota of all places so he knows his way around cool climates.  Vintage ’59 calls this “a terrific bistro wine” and we think it is a great drink with any meal.

Burgundy Tasting Postponed to Sunday March 16 2:00-5:00

Our La Paulee Burgundy Tasting, featuring 60+ top wines from France’s Burgundy region, has been postponed to Sunday March 16 from 2:00 – 5:00.  See details in post below and reserve your place by calling 816-842-2660 or email

La Paulee Burgundy Dinner Featuring John Paine of Rosenthal Wine Merchant

Thursday March 13, 6:30 reception 7:00 dinner.  $85 per guest.  Reservations 816-842-2660 or email

Rosenthal Dinner Menu

We’re happy to have John Paine of Rosenthal Wine Merchant on hand to share his expertise for our La Paulee Burgundy Week Wine Dinner.  Rosenthal imports some of the top, small, artisan domaines of Burgundy and John has an in depth, first hand knowledge of these wines and the people who make them.  Thanks to the depth of inventory that Rosenthal has shared with us we’re able to pour several wines from the 2007 and 2008 vintages, affording us a rare opportunity to enjoy several top quality, maturing Burgundies from these two distinctive years.

La Paulee Burgundy Week Wine Tasting and Wine Dinner

Tannin is proud to join top restaurants in New York City and San Francisco as part of Daniel Johnnes’ La Paulee Burgundy Week from Sunday March 2 through Saturday March 15.  La Paulee is an annual event celebrating the wines and cuisine of Burgundy, France founded by Daniel Johnnes, head sommelier at NYC’s Restaurant Daniel.  It has been one of the most exciting wine events for the last decade and a half.  La Paulee Burgundy week provides top restaurants and wine bars with the opportunity to showcase the great wines and cuisine of Burgundy with our guests.  We’ll be taking full advantage of our relationship with the Paulee, pouring great, rare and unusual Burgundies by the glass, offering Burgundy-inspired tasting menus and hosting two very special events.  We hope you can participate!

Sunday March 2 (2:00 – 5:00) La Paulee Burgundy Week Tasting:  Tour the Terroir! $40 per guest (50% of ticket price will be donated directly to the Leukemia and Lymphoma Society Kansas City).  We’ll be opening our doors early on a Sunday for the marquee kick-off event of La Paulee Burgundy Week at Tannin.  It will provide a rare opportunity to sample more than 40 great Burgundy wines from all over the region, poured by numerous partnering importers and distributors, in a casual walk-through environment all while supporting great partnering charities.  As space for this tasting is limited, reservations must be pre-paid by calling 816-842-2660.

Thursday March 13 (6:30 reception, 7:00 dinner) Neal Rosenthal Wine Merchant Burgundy Dinner featuring John Paine. $85 per guest.  On Thursday, March 13th we’ll have the honor of hosting John Paine, fresh back from France, for a wine dinner focusing on the top, artisan Burgundy growers that Rosenthal imports into the United States.  Rosenthal is a leading importer of the best of Burgundy and has been since its founding back in 1977.  As an importer, Rosenthal has been “devoted to the concept of terroir”, such a central concept to the great wines of Burgundy, and it really shows with the depth and overall quality of the small, family domaines that they represent.  There isn’t an importer working today, in Burgundy or elsewhere, that we have more respect for in terms of depth and consistency of the wines represented.  In Burgundy, these producers’ names are legendary and we can’t wait to share many of them with you for this special dinner!  Reservations 816-842-2660 or

Special Restaurant Week Wine Dinner featuring Jann Forth of Forth Vineyards Wednesday, January 22

We’re pleased to have Jann Forth of Dry Creek Valley’s Forth Vineyards at Tannin on Wednesday January 22nd!  That evening we’ll be offering our Kansas City Restaurant Week Menu (proceed’s benefit Harvesters Community Food Network) paired with Jann’s wines!  Reservations are available at 816-842-2660 or

Restaurant Week Menus can be found by clicking here:

Forth Vineyards Wine Dinner 1.22.14

Restaurant Week 2014 Lunch

Restaurant Week 2014 Dinner

Celebrate New Year’s Eve at Tannin!

New Year’s Eve

Click the link above for our special New Year’s Eve tasting menu which will be offered in addition to our seasonal menu on December 31!  We will have live jazz featuring Mark Southerland from 10:00 pm – 1:00 am to ring in 2014!

New Year’s Eve is always one of the most fun and exciting evenings of the year at Tannin!  Special wines, menu items and the above grand chef’s tasting menu as well as live entertainment make Tannin the place to be when the clock strikes midnight.  We hope that you will join us for the festivities!  Dinner reservations are limited, so please reserve asap at 816-842-2660.

Celebrate Beaujolais Nouveau (in Style!) at Tannin, Thursday, November 21

Join us anytime this Thursday to taste, drink and celebrate Beaujolais Nouveau with the Nouveau of Domaine Dupeuble!

It’s hard to believe that we’ll be celebrating our first Beaujolais Nouveau at Tannin this Thursday (November 21)!  Those of you who joined us for our seven course (14 wine) Beaujolais dinner a couple of weeks ago know how much we love great Beaujolais.  We also love the harvest celebration aspect of Beaujolais Nouveau but we didn’t love the quality of the Nouveau wines that were available in our mid-western market.  While great restaurants and wine bars in larger markets on the coasts celebrate Nouveau with wines freshly vinified by some of the top artisan producers in the region (Foillard, Brun, etc.), here we’ve only offered Nouveaus by large, industrial style producers like Georges Duboeuf.  No offense to Mr. Duboeuf, but his Nouveau has never expressed the character of the best small producers.  In the last few years, Jim Coley of Gomer’s Midtown and Tannin have worked to try to coordinate the shipping of a few excellent examples of Nouveau to Kansas City.  Our efforts have paid off this year as we will now have (arriving Thursday!) Beaujolais Nouveau from one of our favorite producers, Domaine Dupeuble!

We also plan to have the Nouveau of Jean-Paul Brun (Domaine des Terres Dorees) by next week, but we want to share a bit about Domaine Dupeuble and what excites us about their Nouveau.  Damien Dupeuble is the current head of the Domaine which dates it’s history producing Beaujolais to 1512 (I’ve heard that they’re 500th birthday party last year was a great event!).  Dupeuble is located in the southern Beaujolais hamlet of La Breuil.  They work very traditionally, harvesting manually, farming without pesticides or chemicals and they don’t even add Sulfer Dioxide to their bottles.  Their basic Beaujolais is always Beaujolais at its freshest and purest.  I expect the 2013 Nouveau to be the same if not more so, but we have to wait for release day (Thursday) to find out!

Bedrock Wine Dinner Tuesday December 3rd, 6:30 Reception, 7:00 Dinner

Bedrock Wine Dinner

Click the Menu link above to see the menu for our Bedrock Wine Co. Dinner featuring Rich Zellich of Pinnacle Imports, Tuesday, December 3 6:30 Reception, 7:00 Dinner.  $65 per guest, reservations 816-842-2660 or email

Bedrock Wine Co. is making some of the most exciting wines in California.  In fact, we’ve been wanting to put together a dinner featuring the wines that Morgan Twain Peterson makes at Bedrock for quite some time.  The catch has always been that although Morgan makes great wines, he doesn’t make much of any of them.  So we’ve always been content to get a few bottles or cases when we can for our wine list.  Now, thanks to the more generous harvest of 2012, we’re finally able to pull it off!  This is a rare opportunity to taste five different wines from Bedrock and should not be missed.

Morgan founder Bedrock in 2007 but he’s been making wine commercially since 1986.  Not bad for someone who will be celebrating his 33rd birthday in January.  Morgan has always had rather good connections for vineyard sources (since he was five years old clearly) as his dad is the legendary winemaker Joel Peterson, who founded Ravenswood.  Morgan later spent time at Ravenswood and Chateau Lynch-Bages in Bordeaux.

Bedrock’s purpose is to make expressive wines from extremely old vines in the historic vineyards of California.  Morgan calls these Heirloom or “Heritage” sites, and the vines planted in these sites are all nearly a century or older today.  Morgan is thus furthering the tradition of California’s earliest winemakers and making truly excellent and distinctive wines in the process.  Here’s the wine up of wines for the dinner:

Bedrock Rose “Ode to Lulu” California 2012:  Made in the Provence style from a block of Mouvedre planted over 120 years ago in Sonoma Valley.

Bedrock Sauvignon Blanc Kick Ranch, Sonoma Valley, California 2012:  aromatic Sauvignon Blanc aged in Acacia Barrels, stylistically between Sancerre and Bordeaux Blanc.

Bedrock Syrah Griffin’s Lair, Sonoma Coast, California 2012:  Girffin’s Lair is a tiny vineyard on the Sonoma Coast dedicated to Pinot Noir and Syrah.  While almost all California producers would love to secure fruit from this vineyard only Bedrock and seven others do.  The result is a brilliant cool-climate Syrah.

Bedrock Old Vine Zinfandel Sonoma Valley, California 2012:  Morgan’s biggest production wine (at a total of 600 cases per year), made from blending fruit from multiple vineyards.  This, we think, is always one of the top Zins produced in California.

Bedrock Kirschennmann Vineyard, Lodi, California 2012:  A new vineyard to the Bedrock collection, Kirschennmann was planted in 1915 mostly to Zinfandel with the common compliments of Petite Sirah, Carignan, and a host of other grapes.  Kirschennmann is a cool site for Lodi and really illustrates Morgan’s ability to express the terroir of the vineyard.  The mix of grapes is also ideal for creating a wine of true California character.  Morgan believes (and we agree) that Zinfandel is a great base for this kind of California blend in the same way that Grenache is in Chateauneuf-du-Pape or Sangiovese is in Chianti.

Banned Grapes Wine Dinner: Beaujolais!

Marcel Lapierre with a bottle of his great Beaujolais cru Morgon.

This is not your supermarket’s Beaujolais Dinner!

Wednesday November 6, 2013:  6:30 reception, 7:00 Dinner $55 per guest

Tannin Wine Bar & Kitchen 1526 Walnut St. Kansas City, Missouri

Reservations 816-842-2660 or email

Menu:  Beaujolais Dinner



If you already love great Beaujolais this is the dinner for you.  If you don’t already love great Beaujolais then you absolutely must join us for this dinner where we’ll explore the region in all of it’s diversity (juicy reds, structured reds, brilliant Chardonnays, dry sparkling wines, off dry sparkling wines, rose!).

Chef Brian will release the menu in the next couple of weeks for what we believe will be one of the most enjoyable events we’ll host all year.  Expect the menu to be one part Lyonaise, one part Thanksgiving and all parts Brian Aaron.  Beaujolais wines grow in the heart of a great cuisine culture and are an ideal beverage for lots of food.

So what’s the hangup with Beaujolais?  The region has long stood in the shadow of the great wines produced to the north in the Burgundy region.  Until June of 1395, both regions grew Gamay and Pinot Noir; but in that year the Duke of Burgundy, Phillipe the Bold, banned Gamay from Burgundy, essentially relegating it to Beaujolais.  60 Years later, Phillipe the Good felt it again necessary to ban the poor grape.  Although they are neighbors, Burgundy and Beaujolais have different microclimates and very different soils.  Burgundy has limestone soils which seem beyond perfect for Pinot Noir:  Beaujolais has granite on which Gamay thrives, as does Syrah further south in the Rhone Valley.  Regardless, Beaujolais has never shared the wealth of its northern neighbors and the growers here have always struggled to promote the commercial culture of this great region.

Jean-Paul Brun, of Domaine des Terres Dorees, showcases the thriving diversity of Beaujolais grown on both Granite and Limestone and made from Gamay, Chardonnay and Pinot Noir.

Then Georges Duboeuf arrived.  Mr. Duboeuf revitalized the commercial side of Beaujolais, perhaps even saving the regions as a viable wine industry.  In the process; however, he sacrificed the traditional style and methods that people loved about the local Beaujolais wines.  His novel and ingenious promotion of Beaujolais Nouveau mimicked the traditional harvest celebrations; however, in order to make a large scale wine that was rushed around the world just weeks after the harvest, Mr. Duboeuf had to resort to some degree of trickery in the winery.  Most notorious about his Nouveaus is their use of the commercial yeast strain 71B, which is great for zipping the wine quickly through its alcoholic fermentation but also has the side effect of making the wine smell and taste oddly like bananas.

I’ll admit to being a late adopted in terms of my love for the great wines of Beaujolais.  Until recently the American market was dominated by large scale producers like Duboeuf.  Not that being a large producer is bad:  we happy offer a Cru Beaujolais from Louis Jadot, a large negociant who’s Beaujolais Villages seems to be perpetually on sale at my neighborhood supermarket for 9.99 and really is ten dollars well spent on a good bottle of red.  But my interests lean towards small family domaines that produce traditional, artisan wines.

Then a bottle from Marcel Lapierre arrived and was to bring a Beaujolais conversion for me, now I’m an advocate.  Even before Lapierre, the legendary Jules Chauvet was making Beaujolais of brilliance by all accounts but I’ve never had the opportunity to try a bottle.  Lapierre’s wine, from the great Cru of Morgon, was different than other Beaujolais I’d tasted before.  It was pure and expressive rather than muddy and odd such as other Beaujolais I’d tasted:  and it tasted absolutely vibrant and alive.  And it was absolutely delicious.  As I’ve experienced many times since, when Beaujolais isn’t too tampered with it is one of the greatest pure fruit experiences in the world.  So started a quest to find more great Beaujolais, which really isn’t too hard if you know where to look and certainly isn’t too expensive as these wines remain among the greatest values on the planet.  Both of these producers worked very naturally and have influenced top wine growers around the globe to do the same.  They are true heroes in the wine world.  Both have unfortunately passed on. Marcel Lapierre’s son Mattheiu continues the work of his father alongside numerous peers who make great, natural Beaujolais today.

Jules Chauvet, an absolute legend in the wine world.

The classic red Beaujolais are made with two contrasting methods, as well as hybrids of the two and a few techniques that fall within the metaphorical spectrum between these two poles.  Best known in the region is a fermentation called Carbonic Maceration.  Carbonic is a method of fermenting whole grapes in a carbon dioxide rich environment (typically stainless steel which provides the best seal against oxygen) so that the berries begin fermenting from within.  The results are wines that are typically quite fruity, silky and low in tannin.  At the other pole are some quite low interventionist producers who allow the wine to ferment with native yeasts from the vineyard.  This is more akin to how the great red Burgundies of the Cote d’Or are made.  Like those other great Burgundies, Beaujolais made in the fashion gains in complexity, texture and character what it loses in fruitiness and silkiness.  This is how the top wines are made in the best villages such as Morgon, Fleurie and Moulin-a-Vent.

It’s easy to underestimate Gamay’s ability to age gracefully and gain complexity.  The French actually have a word for this, they say Gamay “Pinotizes” as it matures in bottle, that is that it develops flavors that we commonly associate with its Pinot Noir based neighbors.  I wonder what Phillipe the Bold and Phillipe the Good would have to say about that!  I can vouch for our French contemporaries’ take, having recently tracked down bottles of Chateau Thivin’s Cote du Brouilly, a brilliant and long-lived Cru, that were nearly two decades old and really brilliant bottles of mature Burgundy.

At the dinner we’ll be showcasing multiple styles from multiple producers, villages and importers.  The wines will come from top growers who make traditional, site-specific wines including whites, roses and reds.

Nicole Chanrion makes wonderful wines in the Cote du Brouilly

Trisaetum Wine Dinner featuring Scott Nagle, Wednesday October 2, 2013 6:30.

$55  per person.

We’re thrilled to be hosting our first wine dinner with Scott Nagle of Trisaetum Winery.  Trisaetum has quickly become a top grower in Oregon’s Willamette Valley.  In fact famous Burgundy wine maker Jacques Lardier, of Louis Jadot, will be working at the winery this fall producing his first project outside of France.  The emphasis at Trisaetum is on the raw materials that make wine great.  They farm with the best methods and produce wines that express the best of the Northern Willamette Valley.

The Menu:

Spicy Pork Belly Bun

Trisaetum Dry Riesling Coast Range Estate, Willamette Valley ’12


Seared Elk Carpaccio

Fall Apple Slaw, Smoked Moody Blue Cheese

Trisaetum Riesling Coast Range Estate, Willamette Valley ’12


Everything Encrusted Cobia

Local Heirloom Tomatoes, Caper Emulsion, Bagel Chips

Trisaetum “Trisae” Pinot Noir Willamette Valley ’11


Slow Braised Lamb Leg

Fall Borscht with Beets, Turnips, Parsnips, Prunes and Figs

Trisaetum Pinot Noir Ribbon Ridge, Willamette Valley ’11


Tasting of Wild Oregon Mushrooms

Trisaetum Pinot Noir Coast Range Estate, Willamette Valley, Oregon ’11




Loosen Bros. Wine Dinner Wednesday September 18 featuring Brian Harlan

Loosen Wine Dinner MenuLoosen Wine Dinner Menu Link

6:30 Reception, 7:00 Dinner. 5 Courses + Wines, $55 per person.  Reservations 816-842-2660 or email

Tannin Wine Bar & Kitchen is proud to welcome bach Brian Harlan, national sales director for Loosen Bros, for an exciting dinner focusing on new wines from Villa Wolf and Roche de Bellene.  Brian was the very first employee at Loosen Bros. USA and is celebrating ten years  there this year (more about Brian and his career can be found at

Villa Wolf is a historic estate in Germany’s Pfalz region. Wolf is committed to making excellent wines from the real diversity of grapes that thrive in the relative warmth of the region bordering Alsace, France.  Ernst Loosen purchased the estate with the aim of making wines that both compliment and contrast with those of his family’s estate in the Mosel.  Where Mosel Rieslings are racey, slatey cool climate expressions, the Pfalz gives wines with richer texture, fuller body and bolder fruit while being relatively dry.  The warmer Pfalz also affords a greater diversity of grapes, wines and styles including some excellent reds made of Pinot Noir and Dornfelder.  The classic quality and character of Dr. Loosen’s work show through in these wines but the style will provide a great introduction to what makes the Pfalz unique and distinctive.

Maison Roche de Bellene is one of the most exciting, small negociant producers working in Burgundy, France.  Founded by the great Nicolas Potel, the head winemaker at this family domaine in Volnay, Domaine de la Pousse d’Or, Roche de Bellene is making top quality white and red Burgundies from all over the famed Cote d’Or.  These wines are the product of Potel’s terrific relationships with top growers throughout the Burgundy region (in fact, Bellene makes more unique Grand Cru wines in any given vintage than any other producer).  If you love great Burgundy these are just the wines for you:  if you don’t yet love great Burgundy these are the wines to discover that love at first sniff.

The dinner will be a great opportunity to sample and learn about wines from two terrific (and still up and coming) producers working in very different, yet classic regions.  They have Pinot Noir, or Spatburgunder as the Germans call it, in common as well as a common purpose of making traditional, expressive, delicious wines.  This promises to be a great event with great food, wine and friends.

Reservations 816-842-2660 or email

Loosen Bros. USA Wine Dinner Wednesday, September 18

Just a preliminary note that we’ve planned our next wine dinner for Wednesday, September 18.  We’ll be hosting Brian Harlan, National Sales Director for Loosen Bros. USA.  It will serve as a  Summer of Riesling send off and focus on two top German wine estates that Loosen imports into the United States, Maximin Grunhaus (Von Schubert) admittedly a mouthful from the Mosel and Robert Weil from the Rheingau.  The five course dinner plus wine pairing will cost $55 per person.  More details will follow.

Trimbach Wine Dinner: Thursday July 11 at Tannin Wine Bar & Kitchen. 6:30 Reception, 7:00 Dinner

Trimbach Dinner

Tannin is happy to be co-hosting a wine dinner featuring the classic Alsatian wines of Trimbach with our old friend Brian Jewell.  Details are in the link above.  $55 per person for five courses + wine.  Thursday July 11.  6:30 reception, 7:00 dinner.  Reservations 816-842-2660 or email

Sunday/Monday BOGO Bottles of Wine at Tannin.

Every Sunday and Monday Tannin celebrates the exuberant pleasures of wine enjoyment by offering a “Buy One Get One Free” offer on any bottles of wine on our list up to $90 in price.  We encourage you to mix and match and explore the list.  It’s a great opportunity to catch up with a group of friends or maybe make new friends by sharing a few bottles of good wine.  Our wine list is always up to date on this website so you may want to take a look at it before joining us.  Or allow our knowledgeable team to guide you through the offerings.

Concrete City

Concrete City Magazine has given us a nice write up in their current issue (July / August ’12).  Look for it in print or visit