October 2016 Volume 3 Number 4
In This Edition
From The President – Message from Glo
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
Wine Club Membership, - Kathy Hunsaker
Home Social - Nancy Hancock
2017 Kiva Club Event Procedures
Should You Drink Organic Wine? – Andrew Weil, M.D.
Wine Thoughts From Our Chef- Robbie Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
Let’s Go Places - Outside Events- Lynne Petersen
Kiva Events – Gina Sears
Wine Club Membership, - Kathy Hunsaker
Home Social - Nancy Hancock
2017 Kiva Club Event Procedures
Should You Drink Organic Wine? – Andrew Weil, M.D.
Wine Thoughts From Our Chef- Robbie Kilgallon
Save the Dates - Dates of upcoming Wine Club Events
Contacting the Wine Club & Board Members
From the President
Submitted By: Glo Migal
Submitted By: Glo Migal
Are the triple digit temperatures about to be thing of the past for 2016? It must be as we are welcoming our “snow birds” back to Trilogy. Many of you have returned from adventures that have taken you to various parts of the world with stories to share. Whatever the situation we welcome all of you back and hope you will enjoy the remaining wine club events for 2016.
As I am writing this article, I am reviewing our wine club calendar. Hopefully the end of September found many of you enjoying our Premium Wine Tasting Event. Our Kiva Events for 2016 have been led by Brett “Cal” Callison, Certified Sommelier with Quench Fine Wines & Spirits. I hope those who have attended the Kiva Events have appreciated the wine education Cal has provided to us.
Our Home Socials will continue through December 2016. With the opening of Trilogy West we have welcomed many new wine club members. Our attendance has been steady through the summer months. I want to thank all of you who opened your homes to the wine club for the home socials.
Our dining out events continues to be popular with wine club members enjoying great food and wines. We have had the opportunity to visit some new west valley restaurants.
So what else is in store for the wine club members in 2016? As we look to December 2nd for our holiday event, we are looking to put a bit of a new twist to the event. You will not want to miss this event!
Till then ~
Glo Migal
Let’s Go Places - Outside Events
Submitted by: Lynne Petersen
Submitted by: Lynne Petersen
Outside Events
In spite of the heat in August thirty four members found their way to Rogue Tomato, a relatively new restaurant at 59th Ave and Union Hills. The restaurant was started by two young chefs, Chef Devin Delnicki and Chef Shane Copeland. They met while working at L’Auberge de Sedona and later worked together at The Horn at Camp Verde. The chef’s put together a wonderful menu with a choice to two salads, and for the main a choice of chicken, salmon and a great Carne Asada Stuffed Poblano. The highlight for me was their desserts, Chocolate Torte, Lemon Cheesecake or the winner for me Pistachio Ginger Carrot Cake! They are open for Breakfast, Lunch and Dinner so go ahead and try them out.
In October we will be going back to an old favorite, Blackstone Country Club. Chef Stephen Durant and their new Food and Beverage Manager, Andreas Kappenhagen, have put together a wonderful Octoberfest style fall dinner for us. We will start with a Meat and Cheese Board, followed by a Savory Strudel Appetizer. The main course is a Sea Bream Meuniere or Tournedos of Beef Tenderloin served with wines paired by Andreas. The final course will be a Sacher Torte served with Port. Sounds like a great evening to me.
Save the Date for our November wine dinner which will be at Carrabba’s Italian Grill on Bell. It will be on Wednesday November 9th. In August Roger and I attended a wine dinner there along with Cliff and Glo Migal, it was truly a fun evening full of good food and wine. I am sure you will enjoy the experience!
Until then Bon Appetit!
In spite of the heat in August thirty four members found their way to Rogue Tomato, a relatively new restaurant at 59th Ave and Union Hills. The restaurant was started by two young chefs, Chef Devin Delnicki and Chef Shane Copeland. They met while working at L’Auberge de Sedona and later worked together at The Horn at Camp Verde. The chef’s put together a wonderful menu with a choice to two salads, and for the main a choice of chicken, salmon and a great Carne Asada Stuffed Poblano. The highlight for me was their desserts, Chocolate Torte, Lemon Cheesecake or the winner for me Pistachio Ginger Carrot Cake! They are open for Breakfast, Lunch and Dinner so go ahead and try them out.
In October we will be going back to an old favorite, Blackstone Country Club. Chef Stephen Durant and their new Food and Beverage Manager, Andreas Kappenhagen, have put together a wonderful Octoberfest style fall dinner for us. We will start with a Meat and Cheese Board, followed by a Savory Strudel Appetizer. The main course is a Sea Bream Meuniere or Tournedos of Beef Tenderloin served with wines paired by Andreas. The final course will be a Sacher Torte served with Port. Sounds like a great evening to me.
Save the Date for our November wine dinner which will be at Carrabba’s Italian Grill on Bell. It will be on Wednesday November 9th. In August Roger and I attended a wine dinner there along with Cliff and Glo Migal, it was truly a fun evening full of good food and wine. I am sure you will enjoy the experience!
Until then Bon Appetit!
Kiva Events
Submitted by: Gina Sears
Submitted by: Gina Sears
We have had successful tasting events at the Kiva Club this summer even though many residents were away for the summer. In June went Island Hopping and tasted some great wines from around the world. July was a dark month with no TWC activities due to so many board members being away. August was a successful month for tasting wines from the Southern Hemisphere. We had 60 members present for that event.
Our second Premier Wine and Food Pairing event was held on September 25th. Tickets were sold out very quickly as it is such a popular event with 80 tickets sold. We tasted 6 wines from Europe and California. The food served by Chef Robbie and his staff was excellent as usual and paired very well with the wines served.
The Holiday Party planned for December 2nd, will be one you will not want to miss. There are many exciting changes, that I’m sure, will be well received. We have changed the menu from the past standard. We have booked the Thaddius Rose Band, and I know many of you are familiar with him and enjoy so much. There are some surprises for that night that we are not revealing at this time. Be sure to watch for the tickets to go on sale around mid-November as there is limited seating. This is a dress to impress to semi-formal affair.
Here are 8 health benefits of drinking wine if you needed any excuse to start or to continue. This information taken from Food & Wine.
The Benefit: Promotes Longevity
The evidence shows wine drinkers have a 34% lower mortality rate than beer or spirits drinkers.
The Benefit: Reduces Heart-Attack Risk
Moderate drinkers suffering from high blood pressure are 30% less likely to have a heart attack than nondrinkers.
The Benefit: Lowers Risk of Heart Disease
Red wine tannins contain procyanidins, which protect against heart disease. Wines from Sardinia and southwest France have more procyanidins than other wines.
The Benefit: Reduces Risk of Type 2 Diabetes
Moderate drinkers have 30 % less risk than nondrinkers of developing type 2 diabetes.
The Benefit: Cuts Risk of Cataracts
Moderate drinkers are 32% less likely to get cataracts than nondrinkers; those who consume wine are 43% less likely to develop cataracts than those drinking mainly beer.
The Benefit: Lowers Risk of Stroke
The possibility of suffering a blood clot – related stroke drops by about 50% in people who consume moderate amounts of alcohol.
The Benefit: Cuts Risk of Colon Cancer
Moderate consumption of wine (especially red) cuts the risk of colon cancer by 45%.
The Benefit: Slows Brain Decline
Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers.
Note: The American Heart Association defines moderate wine consumption as two 4 ounce glasses a day.
Our second Premier Wine and Food Pairing event was held on September 25th. Tickets were sold out very quickly as it is such a popular event with 80 tickets sold. We tasted 6 wines from Europe and California. The food served by Chef Robbie and his staff was excellent as usual and paired very well with the wines served.
The Holiday Party planned for December 2nd, will be one you will not want to miss. There are many exciting changes, that I’m sure, will be well received. We have changed the menu from the past standard. We have booked the Thaddius Rose Band, and I know many of you are familiar with him and enjoy so much. There are some surprises for that night that we are not revealing at this time. Be sure to watch for the tickets to go on sale around mid-November as there is limited seating. This is a dress to impress to semi-formal affair.
Here are 8 health benefits of drinking wine if you needed any excuse to start or to continue. This information taken from Food & Wine.
The Benefit: Promotes Longevity
The evidence shows wine drinkers have a 34% lower mortality rate than beer or spirits drinkers.
The Benefit: Reduces Heart-Attack Risk
Moderate drinkers suffering from high blood pressure are 30% less likely to have a heart attack than nondrinkers.
The Benefit: Lowers Risk of Heart Disease
Red wine tannins contain procyanidins, which protect against heart disease. Wines from Sardinia and southwest France have more procyanidins than other wines.
The Benefit: Reduces Risk of Type 2 Diabetes
Moderate drinkers have 30 % less risk than nondrinkers of developing type 2 diabetes.
The Benefit: Cuts Risk of Cataracts
Moderate drinkers are 32% less likely to get cataracts than nondrinkers; those who consume wine are 43% less likely to develop cataracts than those drinking mainly beer.
The Benefit: Lowers Risk of Stroke
The possibility of suffering a blood clot – related stroke drops by about 50% in people who consume moderate amounts of alcohol.
The Benefit: Cuts Risk of Colon Cancer
Moderate consumption of wine (especially red) cuts the risk of colon cancer by 45%.
The Benefit: Slows Brain Decline
Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers.
Note: The American Heart Association defines moderate wine consumption as two 4 ounce glasses a day.
Barge Cruise in the Upper Loire Valley Saint-Satur to Rogny-les-Sept-Ecluses
Submitted by Rose and Randy Peretzman
Submitted by Rose and Randy Peretzman
We had been planning a cruise in the Upper Loire Valley for over two years with six of our Seattle friends. Who knew that Paris would be on terrorist alert, experience an airline walkout, an air traffic controller strike, a garbage strike, a train walkout, a shortage of gasoline, be hosting a month long international soccer tournament, and have major flooding. But, on June 15th we flew to Paris.
Arriving a few days before cruising, we revisited some Paris sights, and explored some new ones. We met our friends for a pre-cruise dinner at Le Procope one of the oldest restaurants in Paris (1686). The eight of us had a private room upstairs. Our wine was a Haut Medoc Chateau la Fo de Berger 2012 which was excellent with our coq au vin.
Arriving a few days before cruising, we revisited some Paris sights, and explored some new ones. We met our friends for a pre-cruise dinner at Le Procope one of the oldest restaurants in Paris (1686). The eight of us had a private room upstairs. Our wine was a Haut Medoc Chateau la Fo de Berger 2012 which was excellent with our coq au vin.
We were sailing on the Horizon II, a French Country Waterways cruise barge. This eight passenger luxury barge, along with six crew members was all ours. The Hotel Raphael in Paris was our meeting point and we drove about two hours in our private Mercedes motor coach to our mooring in Saint-Satur. We passed through Montargis which was completely flooded during the recent rains. We were supposed to barge through Montargis but the route had to be slightly changed because the French Navigation Authority said part of the Canal de Briare was closed due to weather-related structural damage.
Arriving at our barge the staff greeted us with appetizers and Kir Royal, champagne and cassis drinks. The barge has four cabins, small but very comfortable with a nice private bathroom. The upper outside deck is large with lounge chairs, a dining table, and bicycles. The wood paneled main lounge contained a bar, a table for eight, sofa, and club chairs.
We were given a safety talk by Captain Stan. He told us that "if you fall overboard just stand up since the canal is so shallow". He also said that basically the ship and bar were ours. Cyrile was our excellent chef and made everything on board, except bread and croissants for which they go to the local village bakery each morning.
Our first dinner on board began with a cod starter course and a 2008 Chardonnay, PulignyMontrachet Les Champs-Gains 1st Cru. This was followed by veal and a 2008 Pinot Noir, Ladoix Les Jouyeuses 1st Cru. Our creme brûlée desert was followed by a cheese course. Stan told us during the introduction that we would have 27 different French cheeses and 25 different French wines during our trip.
The next morning we drove in our private van that followed alongside of the barge to Pouillysur-Loire. We were in the famous Loire appellation of Sancerre. This is a pure varietal made from sauvignon blanc grapes and named for the village in the upper Loire. This lush fertile river valley has four types of soil: Chalk, flint, clay, and gravel. The mix of clay, limestone, and oyster shells make the grapes fruitier with high acidity. The flint gives the grapes a smoky quality since the soil holds heat and reflects light so the grapes can fully ripen to create full-bodied wines. Grapes are planted in all of these soils and blended together to give the wines a unique mineral character. Pinot Noir is the red wine of Sancerre which is fresh and crisp with notes of cherry and plum.
Our tour guide Kenny took us to wine tasting at the Comte La Fonde Winery. We tasted three wines upstairs including a Pinot in a round bottle that reminds you of a large, upside down wine glass. We were told that the winemaker found an original painting from the 17th century in their cellar cave. The wine bottle in that painting had this unusual shape. He still bottles one of his premium wines in this shape because you hold the bottle by its neck so your hand won't warm the wine when pouring. We then went down into the caves for a great 1995 La Fonde. Back upstairs, we tasted three liquors: Peach, strawberry and blackberry.
We then toured a small wine museum, Maison de Sancerre. They had an unusual 4D film on winemaking. You sat in a seat that moved in conjunction with the film spraying water and cold air on you at certain times. We must say that the chair movement was often surprising and almost violent. After, we did a walking tour of the cute village of Sancerre.
That evening our starter for dinner was scallops and a white Sancerre Les Montes Domaines 2014. Cyrile then prepared lamb three ways which was perfect. But the red wine, a Chateau Cap de Mourlin Grand Cru Classe Saint-Emilion 2006 was incredible and served from a magnum bottle. We drank 3 magnums...OK there was some left for breakfast but most was gone.
This day was typical of our entire experience with unforgettable meals, and outstanding wines. At lunch and dinner chef Cyrile would explain each course and a staff member would describe each wine. We were offered more than two dozen different wines, representing many of France's major wine growing districts. Half were from well-known wineries from Grand Cru and Premier Cru vineyards: Gevrey-Chambertin, Meursault, and Chassagne-Montrachet. We also had wonderful vintages from family owned properties whose limited production is rarely sold for export.
The Loire Valley is a serene countryside with beautiful landscapes of fields and vineyards that line the banks of the river. Just two hours from Paris it is known for its impressive chateaux, beautiful gardens, and wine. The Loire is a region of medieval towns and castles. The area was a summer retreat for French Royalty. French kings began constructing huge lavish chateaux for themselves and then the nobility began to build their own nearby. In the village of Beaulieu we visited the UNESCO World Heritage site, the Chateau de Sully-sur-Loire. This 14th century imposing fortress overlooks the Loire River. In Rogny-les-Sept-Ecluses we toured the village and Chateau of St. Fargeau. This 15th century chateau once belonged to Anne-Marie-Louise d' Orleans, a cousin of Louis XIV.
We barged down small canals some dating back to 1604 and went through thirty locks. You cannot cruise at night so we docked along small towns on the side of the canal. You can get off at a lock and walk along the canal to the next lock to meet the barge. You can also sit in the lounge chairs on the outside deck and just watch the French countryside go by. This barge cruise was mostly about food, wine, relaxing and exploring small French towns and chateaux. These are old locks with attendants who manually operate them. One day we were delayed when we had to wait for the lockkeeper to finish lunch before we could pass through.
Our last night was the Captain's Farewell Dinner which if you can believe it was the most special of the cruise. Stan joined us at the table and entertained us with his stories. We had two starters, a foie gras pate with a sweet Vouvray Nectar 2009 Domaine Marc Bredif. Then monk fish in a great sauce (Chef Cyrile is an artist with his sauces) served with Corton Charlemagne Grand Cru 2011 Debreuif-Fontaine. The wine is always introduced with a story: This one about Charlemagne who wanted a white wine from this red area Corton and so now 10% of the wine from here is white. Our main course was a filet of beef and a Corton Grand Cru 2011 Domaine Maratray. As the night follows the day, three cheeses followed the dessert.
One morning’s excitement was passing over the Pont de Briare. This is where the canal with our barge, passes over the Loire River. As we entered the narrow passage the staff brought us champagne to celebrate. I t was fun to be in the canal looking down on the Loire River. The famous Briare Aqueduct was designed by Gustave Eiffel.
When in Belleville-sur-Loire we visited Gien, a maker of Faience since the early 19th century. We toured the factory where this prized earthenware of hand painted plates, cups, and vases are produced. As we walked the huge workshop, we chatted with a woman who has hand painted vases for more than 20 years. Our hand hurt just thinking about holding a small paint brush for that long. We returned to our barge for lunch and discovered that the crew had lunch set up on the top deck under an umbrella. The menu was quail, quiche, and three unique salads. The white wine was a Rully 1st Cru Les Croux 2014, and the red was a Moulin-a-vent Cave du Château de Cenas 2014, and of course three cheeses after our desert.
On our last morning of warm croissants and French pastries we finished packing and drove two hours back to Paris. We arrived at the airport early for our flight to Prague. We stayed in Prague for 5 days before our AMA River Cruise through the Danube to Budapest. For the next few days we drank more beer than wine.
This barge cruise was a totally new experience for us. The decadent food, wine, service and individual touring were excellent and something we will never forget. Our expectations were very high and French Country Waterways exceeded every one of them.
This barge cruise was a totally new experience for us. The decadent food, wine, service and individual touring were excellent and something we will never forget. Our expectations were very high and French Country Waterways exceeded every one of them.
Home Social
Submitted by: Nancy Hancock
Submitted by: Nancy Hancock
The third quarter home socials were held in August and September. We had good attendance in both of these months, especially considering that so many members are out of town over the summer months.
As we enter the fourth quarter of the year, we expect a “peak season” of home socials as snowbirds return.
Looking ahead to 2017, we have need for hosts from February onwards. If you have not fulfilled your hosting obligation by hosting once every 3 years, I urge you to contact me and schedule the month of your choice. Without an adequate number of hosts every month, we will be forced to limit the number of members who can attend. Hosting is so easy; you don’t even have to prepare an appetizer! To read the details of how to host, go to TrilogyWineClub.com, select Club Events and Home Hosted Tasting.
As you know, we are using Punchbowl to manage all Wine Club events. It might be helpful for you to know the details of just how this works for home socials:
- Home socials are nearly always scheduled for the 2nd Saturday of each month. Invitations are sent 15 days prior to the event, on a Friday around 4:00 pm. The invitation will have a reply deadline of midnight of the Saturday before the event. At any time during the 8-day reply window, you are free to make changes to your RSVP via the Punchbowl invitation link. However, once the deadline has passed, any changes you need to make should be by an email to TWChomesocial@trilogywineclub.com. This is because the day after the deadline we download all the “YES” RSVPs and make the assignments. Even though Punchbowl will allow you to change your “YES” to a “NO” after assignments have been made, we are not notified by Punchbowl about the change. Once you have received an assignment, the only effective way to cancel out of a home social is by email.
- As I mentioned, we use Punchbowl to send the home assignments. You may expect to receive your assignment on the Sunday before the home social. If you are expecting an assignment and do not receive one, you might have forgotten to mark your RSVP as “YES” (it happens). In this case, you will need to send an email to TWChomesocial@trilogywineclub.com.
- Each month we set a maximum number of attendees for the home social based on the number and size of the homes that are hosting that month. If you RSVP late within the 8-day reply window, you may find that capacity has been reached and will be unable to add yourself to the event. If that happens, you can email TWChomesocial@trilogywineclub.com and request to be put on a wait-list. There are no guarantees that you can be added to an event even if there are cancellations between the time assignments are made and the event itself. This is because the maximum number we set already exceeds actual capacity because we include the estimated cancelations and no-shows when calculating the maximum.
- Family groups (spouses, siblings, etc.) are set up on Punchbowl to display as one unit. Any member of the group can RSVP for the other member. Members of a family group are always automatically assigned to the same home.
- You can link friends to your RSVP by entering them as guests. When you do this, you and your guests will automatically be assigned to the same home. Since you have in effect RSVP’d for your guests, they should not RSVP on their own invitation.
As a final note, it is always best to contact me via the TWC email rather than by phone. This is because the email account is always monitored even when I am out of town. A phone message might be received too late if it’s in regard to a pending home social event.
Nancy Hancock
TWChomesocial@trilogywineclub.com
623-215-7041
Wine Thoughts from Our Chef!
Submitted by: Robert Kilgallon, Executive Chef, Kiva Club
Submitted by: Robert Kilgallon, Executive Chef, Kiva Club
NAPA VALLEY Santa Barbara County Chardonnay
Sautéed Chicken Breast topped with Sundried Tomato, Spinach & Goat Cheese
This was the second course from this past Sunday's wine / food pairing
CHICKEN
1 pound boneless skinless chicken breast cut thin and pounded out to 1/3 inch thickness
4 ounces all-purpose flour
½ teaspoon granulated garlic powder
½ teaspoon granulated onion powder
¼ teaspoon ground white pepper
¼ teaspoon dried rubbed sage
1/8 teaspoon salt
1/3 cup vegetable oil
SUNDRIED TOMATO SPINACH GOAT CHEESE MIXTURE
4 ounce log mild goat cheese
4 ounce Julian sundried tomatoes
4 ounces fresh baby spinach leaves
1 cup Chardonnay wine
½ medium onion small dice
2 cloves fresh garlic minced
¼ tea spoon salt
2 table spoons vegetable oil
1. Heat oil is 10 inch Saute pan over medium heat
2. Saute onion till translucent then add garlic, Saute till golden brown
3. Add salt
4. Add wine and sun dried tomatoes, lightly simmer till liquid is almost gone, then remove from heat
5. While mixture is still hot crumble goat cheese and add to onion/garlic/wine mixture. Then add spinach. It should wilt and mix in with other ingredients.
6. After mixture cools and is lukewarm. Take a spoon and place on top of chicken.
LEMON GARLIC BUTTER SAUCE
¼ cup fresh lemon juice
¼ cup Chardonnay wine
½ cup heavy cream
1 clove fresh garlic minced
¾ pound salted butter
1. In 2 quart sauce pan put lemon juice, wine and garlic. Reduce on low heat till liquid is almost gone.
2. Add cream and reduce on low heat till mixture is thick
3. Cut butter into 5 equal pieces, add one at a time till melted into cream mixture stirring all the time so butter incorporates
4. Put aside to keep warm 125*. VERY IMPORTANT. This sauce is delicate. To hot it will separate. To cold it will harden.
Preheat oven to 350* when up to temp. put baking tray with chicken topped with sundried tomato, goat cheese, spinach in oven till it’s hot. Place warm sauce on, and enjoy!
CHICKEN
1 pound boneless skinless chicken breast cut thin and pounded out to 1/3 inch thickness
4 ounces all-purpose flour
½ teaspoon granulated garlic powder
½ teaspoon granulated onion powder
¼ teaspoon ground white pepper
¼ teaspoon dried rubbed sage
1/8 teaspoon salt
1/3 cup vegetable oil
SUNDRIED TOMATO SPINACH GOAT CHEESE MIXTURE
4 ounce log mild goat cheese
4 ounce Julian sundried tomatoes
4 ounces fresh baby spinach leaves
1 cup Chardonnay wine
½ medium onion small dice
2 cloves fresh garlic minced
¼ tea spoon salt
2 table spoons vegetable oil
1. Heat oil is 10 inch Saute pan over medium heat
2. Saute onion till translucent then add garlic, Saute till golden brown
3. Add salt
4. Add wine and sun dried tomatoes, lightly simmer till liquid is almost gone, then remove from heat
5. While mixture is still hot crumble goat cheese and add to onion/garlic/wine mixture. Then add spinach. It should wilt and mix in with other ingredients.
6. After mixture cools and is lukewarm. Take a spoon and place on top of chicken.
LEMON GARLIC BUTTER SAUCE
¼ cup fresh lemon juice
¼ cup Chardonnay wine
½ cup heavy cream
1 clove fresh garlic minced
¾ pound salted butter
1. In 2 quart sauce pan put lemon juice, wine and garlic. Reduce on low heat till liquid is almost gone.
2. Add cream and reduce on low heat till mixture is thick
3. Cut butter into 5 equal pieces, add one at a time till melted into cream mixture stirring all the time so butter incorporates
4. Put aside to keep warm 125*. VERY IMPORTANT. This sauce is delicate. To hot it will separate. To cold it will harden.
Preheat oven to 350* when up to temp. put baking tray with chicken topped with sundried tomato, goat cheese, spinach in oven till it’s hot. Place warm sauce on, and enjoy!
Feedback From Our Members
The Trilogy Wine Club welcomes your feedback on events. Feel free to send your comments to Janet Locklar at TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Save the Dates:
October Events
- Saturday, October 8th, 6:00PM – 8:00PM – Home Social
- Outside Event- October 5th, Blackstone Country Club, 6:00pm
- Sunday, October 23rd, 4:00PM – 6:00PM - Kiva Club Wine Tasting
- Saturday, November 12th, 6:00PM – 8:00PM – Home Social
- Outside Event-November 9th, Carraba’s Italian Grill, 6:00pm
- Sunday, November 20th, 4:00PM - 6:00PM - Kiva Wine Tasting
December Events
- Friday, December 2nd, 6:00PM Wine Club Holiday Party-Kiva Club
- Outside Event- TBD
- Saturday, December 10th, 6:00PM – 8:00PM – Home Social
TRILOGY WINE CLUB BOARD 2017 VACANCIES
There will be two positions (three-year terms) open on the Trilogy Wine Club 2017 Board effective January 1, 2017. We are seeking Wine Club members with the following qualifications:
Outside Events – The position is responsible for but not limited to the following:
Publicity – The position is responsible for but not limited to the following:
Please consider joining the Trilogy Wine Club board – send your resume to Glo Migal, Trilogy Wine Club President (gjmigal@cox.net) on or before October 10th. If you have any questions, please feel free to contact Glo at 623-322-8762.
- Full time Trilogy resident
- Trilogy resident in good standing
- Computer skills in Microsoft, Excel spreadsheets, Google and if necessary willing to learn new computer programs
- Attend monthly board meetings (if out of town possibly conference into the meeting)
- Willingness to attend and/or participate in monthly wine functions
Outside Events – The position is responsible for but not limited to the following:
- Research and plan restaurants/menus for TWC outside dinners
- Try to find restaurants where the wine list is abundant and enticing. Always try to negotiate with the restaurant manager to see if we are entitled to any discounts
- Prepare and transmit Outside Event invitation
- Collect monies from members attending the Outside Event dinners
- Research and coordinate the annual 2-3 day out of town wine trip
Publicity – The position is responsible for but not limited to the following:
- Report the Publicity activities at TWC Board meetings
- Responsible for publishing a quarterly “Grapevine” newsletter
- Send appropriate informational e blasts to the membership as directed
- Publish all future event dates on the website
- Maintain and coordinate a group of 6 photographers to take photos at club events.
- Order, distribute and maintain the inventory of Club name badges
Please consider joining the Trilogy Wine Club board – send your resume to Glo Migal, Trilogy Wine Club President (gjmigal@cox.net) on or before October 10th. If you have any questions, please feel free to contact Glo at 623-322-8762.
Contacting the Wine Club & Board Members
Officers of the Board:
Glo Migal, President – 513-227-5268
TWCPRESIDENT@trilogywineclub.com gjmigal@cox.net
Janet Locklar, Vice President – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Norm Pitts, Treasurer – 602-574-2552
TWCTREASURER@trilogywineclub.com normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 928-533-7960
Dave@brandman.org
Outside Events: Lynne Petersen – 602-625-3891
TWCOUTSIDEEVENT@trilogywineclub.com azhomesforsale@cox.net
Kiva Club Events: Gina Sears – 623-512-7900
TWCKIVAEVENTS@trilogywineclub.com gsears@zona.net
Membership: Kathy Hunsaker – 623-594-8456
TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Janet Locklar – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Visit Our Website: www.TrilogyWineClub.com
If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com.
Officers of the Board:
Glo Migal, President – 513-227-5268
TWCPRESIDENT@trilogywineclub.com gjmigal@cox.net
Janet Locklar, Vice President – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Norm Pitts, Treasurer – 602-574-2552
TWCTREASURER@trilogywineclub.com normpitts@cox.net
Maribeth Chappell, Secretary – 602-320-8516
TWCSECRETARY@trilogywineclub.com steamboatmarit@msn.com
Home Socials: Nancy Hancock – 623-215-7041
TWCHOMESOCIAL@trilogywineclub.com oldpgmr@aol.com
IT – Social Media: Dave Brandman – 928-533-7960
Dave@brandman.org
Outside Events: Lynne Petersen – 602-625-3891
TWCOUTSIDEEVENT@trilogywineclub.com azhomesforsale@cox.net
Kiva Club Events: Gina Sears – 623-512-7900
TWCKIVAEVENTS@trilogywineclub.com gsears@zona.net
Membership: Kathy Hunsaker – 623-594-8456
TWCMEMBERSHIP@trilogywineclub.com dkhunsaker68@msn.com
Publicity: Janet Locklar – 949-636-4090
TWCPUBLICITY@trilogywineclub.com janetlocklar@aol.com
Visit Our Website: www.TrilogyWineClub.com
If you have questions for the Trilogy Wine Club, please send them to: TWCPRESIDENT@trilogywineclub.com.