Monthly Archives: February 2014

Cow Bop Performs on Wednesday March 12 in the Sequoia Room at the Brewery Taproom

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What happens when you mix western swing, blues, honky tonk, bebop and flat out jazz with sultry vocals, thrilling riffs, sassy delivery and gutsy irreverence? Well, pardner…you get Cow Bop, the genre bending cowboy jazz band that’s coming to North Coast Brewing Company’s Sequoia Room on Wednesday, March 12 for two rollickin’ and swingin’ performances.

Led by internationally acclaimed guitarist Bruce Forman, the five piece band features the smoky, barroom vocals of Pinto Pammy, multi-instrumentalist, David Wise on sax and trumpet, and a rhythm section of Alex Frank on bass and Jake Reed on drums that is “as swingin’ and rockin’ as a rodeo bronc but as sure-footed as a prized pack mule.”

Bruce Forman has been an important part of the international jazz scene for more than three decades. Featured as a leader and a sideman at festivals and concert venues throughout the world, his numerous recording and performing credits include the likes of Bobby Hutcherson, Ray Brown, Freddie Hubbard, Joe Henderson, Richie Cole and countless others. His guitar work is featured throughout Clint Eastwood’s Academy Award winning film, Million Dollar Baby. He is a faculty member at USC’s Thorton School of Music and a long standing member of the Monterey Jazz Festival educational programs.

The Cow Bop evening on March 12 will include two dinner performances in the Sequoia Room at the Brewery Taproom. Pre-paid reservations are required and can be made at 707 964-1286 between 10 am and 5 pm seven days a week. The first dinner seating is at 5:30 with the music beginning at 6:30 pm. The second dinner seating is at 8:00 with the performance at 9 pm. A special Jazz Club Prix-Fixe Dinner with dinner salad and a choice of entrees** will be offered to guests; dessert, beverage and tip are not included.

Cow Bop’s performance promises to bring joy, frolic and excitement to the waning days of winter. The band’s accolades reflect its impact: “It’s hot, jazzy and has a drawl!” said the SF Chronicle. “They put some scoobie-doo in their wahoo!” said Wylie Gustafson of Wylie & The Wild West.

Get in on the fun. North Coast’s Brewery Taproom is located at 444 N Main, on the corner of Main and Pine Streets in Fort Bragg. “Cow Bop’s stagecoach is a leavin’! Be under it!” Gabby Hayes. Pre-paid reservations at 707 964-1286 between 10 am and 5 pm seven days a week – ages 21 and up only

  • ** Jazz Club Prix-Fixe Dinner Entrees
    North Coast Classic Fish & Chips
    Carolina BBQ – Country Style Pit Cooked Pulled Pork
    BBQ Chicken Breast with Jambalaya & coleslaw- Cajun Style
    Lasagna Florentine – Vegetarian
    Seafood Gumbo – New Orleans Style
    Meatloaf with Mashed Potatoes and Redeye Gravy

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Eleventh Portland Jazz Festival February 20th through March 2nd 2014 in the City of Portland, Oregon

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The Portland Jazz Festival, in its 11th season this year, is presented each February in Portland, Oregon as a tourism initiative in celebration of Black History Month. Produced by PDX Jazz, a non-profit cultural arts organization, in partnership with Travel Portland, the Festival’s mission is to inspire, educate and develop future jazz audiences for generations to come. North Coast Brewing is proud to be the Official Beer Sponsor of the Portland Jazz Festival in support of its mission.

The Festival presents internationally recognized jazz masters alongside local jazz musicians. This season’s headliners include Winton Marsalis and the Jazz at Lincoln Center Orchestra, Ahmad Jamal, Dave Frishberg, Pat Metheny, Jack De Johnette, Esperanza Spaulding and Eliane Elias, amongst others. In addition to the beer sponsorship, North Coast Brewing is sponsoring two concerts: Brian Blade and the Fellowship Band and the Helen Sung Quartet. Also of special note is a performance by jazz pianist extraordinaire and longtime friend of North Coast, Geoffrey Keeser.

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A series of jazz education and outreach programs that extend into the Portland schools and neighborhoods is at the heart of the annual event. Many of the performers engage in “jazz conversations” that are free to the public. Some of the performances by local musicians are free to the public and some have a minimal ticket price.

The Festival is held around the City of Portland in multiple venues ranging from intimate spaces that seat or 100 or less to a number of theaters that seat between 800 and 3,500 audience members. For more information and a complete schedule of performances, conversations and special events, go to the Portland Jazz Festival website.

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Mack Daddy Beef Stew is a Hearty, Filling, Warm and Fuzzy Meal with a Magic Ingredient: Brother Thelonious Belgian Style Abbey Ale

Recipe and directions by Erin Lockett
Photos by Neil Ruud
Erin Lockett is a food science student at UC Davis and focuses her studies on beer making.  As you will see, she’s a big fan of Brother Thelonious Belgian-Style Abbey Ale. We think her beer making studies are off to a great start!

Now that the thought of going outside chills me to the bone, I suppose it’s appropriate to start making some hearty, filling, warm and fuzzy meals. Mack Daddy Beef Stew is all that. Named for the confidence oozing from Thelonious Monk’s depiction on the label, this recipe uses Brother Thelonious, a malty, Belgian-style ale, which puts this stew on a whole ‘nother plane of existence in the flavor department.

BT-stew-5-Neil-Ruud(w)Ingredients
1 ½ lb chuck, cut into ½ inch cubes
¼ lb bacon, cut into ¼ inch slices
2 tbsp butter
1 tbsp extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
2 carrots, sliced
1 clove garlic, minced
½ can tomato paste
1 cup Brother Thelonious beer
2 cups beef broth
1 potato, russet or gold, cut into mouth-manageable chunks
2 tsp dried thyme
2 tsp dried oregano
2 tsp salt
1 tsp pepper
½ cup flour
2 tsp fresh thyme leaves, minced

Equipment
1 large, sharp chef’s knife
1 cutting board
measuring cups (liquid and dry)
measuring spoons
1 oven-safe stock pot, or Dutch oven, 6 qt. capacity, with lid
2 large mixing bowls
1 paper grocery bag, top half cut off
1 silicone spatula
1 pair of tongs
1 slotted spoon1 dinner plate, lined with 3 layers of paper towels

Make Your Seasoning Sack
Place flour, dried thyme, dried oregano, salt, and pepper in your half of a paper grocery bag. Hold the opening together and shake it like a Polaroid picktcha to evenly distribute seasonings. Working in batches, place the chuck in the seasoning sack and lightly coat each piece with the flour mixture. Continue until all pieces are coated, then set aside. This would also be a good time to pre-heat your oven to 300F and move the rack to the bottom third of the oven.

Makin’ Bacon, Among Other Things
Heat up your large, oven-safe vessel over medium heat. Add bacon slices and cook until it is done to your liking, at least five minutes. Remove bacon from the vessel with slotted spoon and drain on a plate lined with paper towels or that other half of the grocery bag. Add the onion, celery, and carrot to the vessel. Cook these guys on medium heat until they are all soft, about 20 minutes or more. If your bacon did not yield much fat, add some butter or olive oil. Remove vegetables from vessel and place in a large mixing bowl, set aside.

MEAT MEAT MEAT
Add butter and olive oil to the pot and melt over medium heat. When the fats are nice and hot (just the way I like it) add pieces of flour-coated chuck but please, whatever you do, do not crowd the pan. The meat should have about a ½ inch radius of free space around it at the very least. So, again, work in batches. Cook the pieces by flipping the pieces as they cook until all the sides are lightly browned, around 4 minutes per batch. When all batches are finished, set aside in another mixing bowl.

Are We There Yet?
Almost. Add some more butter or oil and let it get hot, again. Add garlic and fresh thyme to the pot. Cook on medium heat until it smells super good, around one minute. Turn off the heat now so you won’t start a grease fire. Gently pour in your beer. Use your spatula to scrape the brown bits off of the bottom of the pot. Then, add beef broth and tomato paste. Mix to incorporate. Add the bacon, softened vegetables, potato chunks and chuck back into the pot. Turn the heat back on, but this time, crank it up to high heat and bring the mixture to a boil. Once a boil is reached, turn off the heat, put the lid on, and place in the pre-heated oven. Let it do its thang in the oven for at least an hour and a half, up to two hours.

Bro-T-Stew-Neil-Ruud(w)The Time Has Come
Hooray! You did it! Let it cool down slightly and go to town. Serve it with fresh crusty bread or some egg noodles. You can even add some frozen peas for extra flair.

Yield: ½ gallon plus a lil’ more

Notes: You can totally ask your butcher to cut the chuck into cubes for you, but I would not buy beef labeled as “stew beef.” It does not have enough fat to taste good for this application. Remember to wash your hand often, especially after handling meat. If you place meat on a cutting board, IMMEDIATELY wash it with hot and soapy water before puttying anything else on it. Same goes with anything (utensils, bowls, etc.) that comes in contact with raw or undercooked meat.

Good Vibes: Buying Brother Thelonious helps support exceptional jazz music education for public schools and promising jazz musicians.

 

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