Category Archives: California

Songstress Tia Carroll to Perform at North Coast Brewing’s Sequoia Room on Saturday, June 21 in a Summer Solstice Celebration

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Tia Carroll is in demand. She’s commanding, compelling, soulful and authentic, singing the blues in a bold, straightforward manner. Born and raised in Richmond, California where she still lives, Tia has shared the stage with Ray Charles, Gladys Knight, Patti LaBelle and Eddie Money. She has toured Europe singing with Bay Area blues singer Jimmy McCracklin and performed in the Baltics, Italy, France and Brazil as a headliner. She performs regularly around the Bay Area and on the West Coast.

The West Coast Blues Hall of Fame named her female blues vocalist of the year in 2007, and the Jus’ Blues Music Foundation in Memphis honored her as traditional blues woman of the year in 2008. Tia’s earned a reputation for her sizzling stage show, and always generates a buzz whenever she brings her band to town.

Tia and her band are coming to North Coast Brewing’s Jazz at the Sequoia Room on the summer solstice, Saturday, June 21. Seating for the dinner concert will begin at 6 pm with music starting at 7:00. The second set begins at 9 pm with a $10 minimum per person.

Hear and see Tia Carroll and her band on YouTube:
“You Hurt Me”
“Blues Woman”

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Fred Raulston Quintet Encore Performance

Saturday, June 14, 6 to 9 pm – Dinner Jazz with the
Fred Raulston Quintet
Jazz standards, originals and Jazz in the American tradition

  • Fred Raulston, vibes
  • Randy Vincent, guitar
  • Francis Vanek, tenor sax
  • Greg D’Augelli, bass
  • and James Zitro, drums

Fred and the band know how to swing, take their solos and perform as a tight, well-tuned ensemble. This promises to be another terrific evening of Jazz at the Sequoia Room

Music starts at 6 pm. No reservations are necessary but the Sequoia Room fills up fast. The Sequoia Room is located inside the Brewery Taproom, 444 N Main St, Fort Bragg CA 95437 – 707 964-1286 (days), 707 964-3400 (evenings) or email.

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La Orquesta El Vucko Performs Latin Jazz at the Sequoia Room on Saturday, May 31

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You might not find el Vucko in a Spanish dictionary, but you will find El Vucko and his Orquesta at North Coast Brewing’s Sequoia Room on Saturday, May 31 at 6 pm. The ensemble offers a combination of East Coast and West Coast All-Stars, featuring versatile pianist Larry Vuckovich, master Latin percussionists Luis Romero and Hector Lugo, and veteran bassist John Wiitala.

Larry Vuckovich learned Latin Jazz firsthand from the legendary Bay Area master pianistLuis-Romero(w) Vince Guaraldi, with whom he studied for many years. Brooklyn born Luis Romero performed with the famed Willie Colón Salsa Band from 1967 to 1977 and eventually expanded into folkloric music and Jazz, playing with greats like Paquito D’Rivera.

Hector-Lugo(w)Born in Puerto Rico, Hector Lugo is a multi-percussionist, singer, composer, teacher and band leader who is at home in both Latin music and Jazz and is adept at fusing folkloric Puerto Rican genres with contemporary Latin styles. John Wiitala has worked with some of the greatest Jazz musicians in the business, including James Moody, Bud Shank, Arturo Sandoval, Shorty Rogers and Scott Hamilton.

At the Sequoia Room performance the band will John-Wiitala(w)play Afro-Cuban classics, Jazz standards, and highlight the music of Thelonious Monk in Latin style, including Panonica, Ask Me Now, Straight No Chaser and ‘Round Midnight. Seating for the dinner concert will begin at 6 pm with music starting at 7:00. The second set begins at 9 pm with a $10 minimum per person. Reservations are not necessary, but the Sequoia Room will fill rapidly for this exciting evening of Jazz. For more information call 707 964-1286 (days) or email.

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All Star Sextet with the Terry Henry Trio Performs on Saturday, May 17 from 6 to 9 pm in a Dinner Jazz Concert at the Sequoia Room

Terry Henry Trio Poster

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Levi Saelua Quartet to Perform at the Sequoia Room Friday May 9 from 6 to 9 PM

Levi-Saelua-(w)Twenty-three year old Levi Saelua, (LE-vee sigh-LOO-ah) an award winning saxophonist and Jazz composer, will perform along with his quartet at North Coast Brewing’s Dinner Jazz at the Sequoia Room on Friday, May 9 from 6 to 9 PM.

Levi, a 2012 graduate of the jazz writing program at the Eastman School of Music in Rochester NY, was a 2012 recipient of Down Beat Magazine’s 35th Annual Student Music Awards. As a high school student he was the winner of the Monterey Jazz Festival’s Next Generation Big Band Competition.

“Levi Saelua has a wonderful musical voice expressed through his compositions and arrangements,” said Jeff Campbell, associate professor and chair of Jazz Studies and Contemporary Media at Eastman. “He creates music that is both imaginative and engaging to the listener and performer. He is also a very fine saxophonist and improviser.”

Levi has received commissions from the Sacramento Philharmonic and the Chicago based Fatum Brothers’ Jazz Orchestra, toured California and the East Coast of the U.S., and performed in China, Australia and Italy. In May, he will travel to Amsterdam to participate in a master arranger’s workshop with the Grammy-winning Metropole Orchestra.

In 2012 Levi and two fellow Eastman students created a seventeen-piece jazz orchestra, COLOSSUS, to showcase original compositions and arrangements and create a forum for musicians to play innovative, contemporary Jazz. In July, 2013, COLOSSUS released its self-titled debut album. After returning to California last August, Levi created COLOSSUS West, a west-coast edition of the Rochester Jazz orchestra, with a debut performance scheduled May 4 in Sacramento.

Karl-Stabnau-(w)Baritone saxophonist Karl Stabnau holds a master’s and a bachelor’s degree from Eastman School of Music. He was also a 2012 recipient of Down Beat Magazine’s 35th Annual Student Music Awards. “Karl Stabnau is a highly versatile and valuable musician,” said Campbell. “Not only is he a wonderful low-woodwind doubler, he is also a gifted improviser who is well versed in the tradition and future of the music. He brings an enthusiastic attitude to each musical situation and is a positive musical force.”

In addition to Levi on alto sax and Karl on baritone sax, the other players in the quartet are Bryan McAllister on piano and Alex Reiff on bass.

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A Taste of New York Comes to Fort Bragg

Shank-Stowell_Ryuichi_Suenaga(w)Vocalist Kendra Shank and master guitarist John Stowell will perform selections from their just released album, New York Conversations, at North Coast Brewing Company’s Sequoia Room on Wednesday, April 16. The result of an impromptu Manhattan recording session, the album has been described by Jazz Times as “a thrilling excursion…Shank and Stowell are relentlessly adventurous, at last preserving the scintillating rapport of their live performances.”

John Stowell began his career in the early 1970s, studying and performing with his mentors, guitarist Linc Chamberland and pianist John Mehegan. Several years later he met bassist David Friesen in New York City and they formed a duo that recorded and toured prolifically for seven years with national and international performances. The duo continues to perform more than thirty years after their first meeting. In 1983, John and David joined flutist Paul Horn for an historic tour of the Soviet Union. John continues to tour, record and teach international guitar clinics. He is a contributing columnist for a number of magazines, including Downbeat, and Guitar Player.

Kendra Shank began her music career playing in subways and sidewalk cafes. After several years on the West Coast folk music circuit a Billie Holiday recording inspired her to pursue jazz. She relocated to New York in 1997 and record two albums for Jazz Focus records. Acclaimed by Time Magazine for her “delectable voice,” and by the Boston Globe for her “breathtakingly original concept,” Kendra has been featured on National Public Radio’s JazzSet and Piano Jazz with Marian McPartland. She has taught vocal clinics and performed internationally.

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 New York Conversations is a sophisticated mix of intimate ballads, mixed-meter jaunts, syncopated swing, sensuous samba and improvisational whimsy. John plays piano like chords and unexpected harmonies on an array of guitars, including electric, steel string acoustic, nylon acoustic and fretless. In addition to her compelling interpretation of lyrics, Kendra improvises multi-layered wordless collages using an electronic looper and other effects, functioning as an instrumentalist in organic interplay with John.

The duo will perform in North Coast Brewing’s Sequoia Room. The first show is from 7 to 8 pm with dinner seatings beginning at 6 pm. The second show begins at 9 with seatings beginning at 8:30. Reservations are recommended. 707 964-1286 - 444 N Main St, Fort Bragg

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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

BruceFormanPintoPammy(w)Cow-Bop-2

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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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Limited Edition Autographed Copy of Helen Sung’s New CD Anthem For A New Day Now Available

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Pianist Helen Sung makes her Concord Jazz debut with a ten song set on her new album, Anthem for a New Day. An exceptional musician, Helen began her piano studies as a classical pianist but switched to jazz in her senior year of music studies at the University of Texas in Austin and never turned back.

Anthem for a New Day is set for release January 28, 2014. A mix of original material, a few standards and a few surprises, the album is a declarative statement that finds Sung at the forefront of a six-piece band, with guest appearances by violinist Regina Carter and clarinetist Paquito D’Rivera.

Concord Jazz is now offering a limited edition, autographed copy of Anthem for a New Day. Each person who orders can also receive 20% off with the code HELEN22.

A class of ’97 graduate of the Thelonious Monk Institute of Jazz, Helen is the pianist on Brother Thelonious Quintet, an album underwritten by North Coast Brewing and produced by T.S. Monk and Doug Moody. North Coast Brewing will be sponsoring release events for Anthem for a New Day at locations across the country, from California to New York. The Helen Sung website offers a complete listing of the release events. Click here to read a review and listen to cuts from the album.

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Dinner Jazz at North Coast Brewery’s Sequoia Room December 27 & 28, 2013

The end of the year brings a special group of musicians to North Coast Brewing’s regular Friday and Saturday evening Dinner Jazz. On Friday, December 27 and Saturday, December 28 an exceptional group of six musicians will perform jazz standards on the newly built stage in the Sequoia Room.

Richard & Francis (5 of 20)

The sextet includes Dinner Jazz regulars and coastal jazz icons Richard Cooper on the 1877 Weller Square Grand Piano and Francis Vanek on tenor sax. Special guests include guitar virtuoso Randy Vincent, rising stars Levi Saelua on alto sax and Gabe Yanez on drums, and seasoned professional and all-around sideman Greg D’Augelli on bass.

Dinner Jazz guests will have the opportunity to enjoy North Coast Brewing’s fare while experiencing the excitement of live performance and the musical collaboration and improvisation that is the soul of jazz.

Dinner Jazz begins at 6 pm and the musicians will perform until 9 pm. Reservations are not required. North Coast Brewing’s Sequoia Room is in the Brewery Taproom on the southeast corner of Main and Pine Streets in Fort Bragg.

Photo by Sharon Garner – Musicians from L to R – Francis Vanek, Richard Cooper Greg D’Augelli and Randy Vincent

 

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