- Craft Beer Shows Tremendous Growth in 2014
- Holly Hofmann, flute & alto flute & Mike Wofford, piano: The Art of the Jazz Duo on Saturday, December 13
- Bay Area’s Frank Tusa Quartet Performs at North Coast Brewing’s Sequoia Room on Saturday, November 15
- Old Pals: Music & Mirth with Gene Parsons & David Hayes
- Jazz at the Sequoia Room Presents Vocalist Nicolas Bearde and his Trio on Saturday October 4th
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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
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.
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.
Will Gordon, (the self-proclaimed ever so handsome) writer for The Concourse recently ranked 24 pilsners and guess what, Scrimshaw Pilsner came out on top as number one! If you’d like to skip most of the article called “Spring Beers, Ranked,” even though it reads well, scroll to the bottom for Gordon’s take on Scrimshaw.
Matt Michini, a writer for The Triangle, the Independent Student Newspaper at Drexel University, located in Philadelphia, also equated springtime with pilsner beers and wrote an admiring article about Scrimshaw Pilsner.
Scrimshaw fans and those curious about this much toasted brew, read on.
North Coast Brewing’s Music Director and vibraphonist Fred Raulston will lead his accomplished quintet in an evening of Jazz in the American Tradition, including covers and originals from the 50s through the present day on Saturday, April 19 from 6 to 9 pm at North Coast Brewing’s Sequoia Room.
The quintet includes Fred on vibes, Randy Vincent on guitar, Francis Vanek on sax, Chris Amberger on bass and E. W. Wainwright on drums. Francis performs regularly in the Friday and Saturday Dinner Jazz evenings at the Sequoia Room. Randy, Chris and E. W. have illustrious careers and have performed with many Jazz legends including (Randy) Joe Henderson, Dizzy Gillespie and Bobby Hutcherson, (Chris) Dexter Gordon, Art Pepper and Bobby McFerrin, and (E. W.) McCoy Tyner, Pharoah Sanders and Eddie Palmieri. Fred can’t wait to bring these musicians together for an evening of great Jazz at the Sequoia Room.
444 N Main St, corner of Main and Pine, Fort Bragg CA 95437
707 964-1286 or 707 964-3400
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.
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
More Performances Are Coming to the Sequoia Room
Back in 1988, when North Coast Brewing first opened its doors, vibraphonist Fred Raulston led the jazz band that played on Saturday nights in the pub. Well-known in jazz circles around the country, Fred performed with an assortment of local musicians and visiting artists from the Bay Area, Los Angeles and the East Coast. Sometime in 1997 Fred left the coast to pursue other interests, but in February of this year he returned to North Coast Brewing to expand and grow the musical programming and performances in the brewery’s Sequoia Room.
Fred’s experience – as a musician, recording artist, recording engineer, jazz educator and jazz festival director – makes him especially well-suited for his current position as Music Director with North Coast. He has plans to bring some of the finest jazz artists in the world to perform in the Sequoia Room, expand the musical programming to include a variety of genres and include the local community of musicians in the mix. “I’m proud to be part of the team that believes in the power of music, supports jazz education, jazz festivals across the country, has contributed generously to the Thelonious Monk Institute and donates to over 100 local non-profit organizations.”
Fred says the dinner shows and concerts in the Sequoia Room will offer coastal residents and visitors access to special programs and quality experiences that are usually only available in larger urban areas. The room will feature an excellent sound and recording system, and now has a new-to-the-brewery seven-foot Baldwin concert grand piano.
Involved in music all his life, at age 15 Fred had hit records with The Continentals, a Texas band that launched the record company that eventually became the Lee Ann Rhymes Empire. In high school he played with John Lee Hooker and Jimmy Reed in the Texas blues and rock scene. While attending Southern Methodist University he won the outstanding musician/composer award at the American College Jazz Festival. His judges included Dizzy Gillespie and Roy Haynes.
After graduating he was under production contract to Electric Lady Studios in NYC. He then landed a recording contract with Inner City Records and composed and recorded Open Stream and Uncharted Waters and later recorded Fred’s Rescue with west coast label Seabreeze. On the west coast he worked with John Handy, Harold Land and Buddy Colette, and recorded three albums for Chet Baker.
An owner and operator his own 24 track studio, Fred has recorded albums and worked as a sideman with numerous jazz artists. His work as a producer resulted in Juno nominations for two Canadian jazz vocalists. He has been a jazz educator at Santa Barbara City College, Western Washington University and Montana State University. He was instrumental in revitalizing the Santa Barbara Jazz Society and founded and directed the International Jazz Festival in Santa Barbara, CA. In addition, he was director of the North York Jazz Festival in Toronto, Ontario Canada.
Fred feels a deep connection to the people and culture of the Mendocino Coast and he is delighted to be living and working here again. He feels this community understands that music, especially live music, is a shared circle of communication, the audience as much a part of the performance as the musicians. In addition to the artists and groups that he books for the Sequoia Room, Fred will perform on a regular basis. The vibraphonist brings good vibes to the community.
Photo by Sharon Garner
North Coast Brewing supports the annual Jazz Journalists Association Jazz Awards by providing their fine Brother Thelonious Belgian Style Abbey Ale for the association’s New York City Awards party and local Jazz Hero celebrations. The association took the opportunity to thank North Coast “for that and for ALL they do for jazz.”
Who are those two handsome guys in their Brother Thelonious jackets? On the left is the legendary Bobby Watson, saxophonist, composer, arranger and educator, and on the right, Dr. JB Dyas, Vice President for Education and Curriculum Development at the Thelonious Monk Institute of Jazz.
North Coast Brewing Company is proud to donate a portion of the sales of Brother Thelonious ale and branded clothing and beer gear to the Thelonious Monk Institute of Jazz to support their excellent programs…keeping Jazz alive one beer at a time. Total contribution to date to the Institute is over $750,000.
Read more about the Jazz Journalists Association
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
Eleventh Portland Jazz Festival February 20th through March 2nd 2014 in the City of Portland, Oregon
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.
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.
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.
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
1 large, sharp chef’s knife
1 cutting board
measuring cups (liquid and dry)
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.
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.