June 18, 2006 Uncategorized

Thursdays 10pm Really Bhaad Bhaands Open Mic/Open Jam FREE
Sundays 11:30am Keith Murphy Sunday Jazz tips

Wed Jun 21st 9:00pm Ramon & Jessica /Michael Musika Folk/ Pop, FREE
Fri Jun 23rd 7:57pm No Music Not Schedualing Music FREE
Sat Jun 24th 9:30pm Nor Cal DJ,s DJ’s From Northern Calif. $5
Fri Jun 30th 9:30pm Katie Knipp Original $8
Sun Jul 2nd 5:00pm John Staedler Playing from 5-9pm. Bring your tip money. Originals FREE
Fri Jul 7th 9:30pm Totter Todd & The Well Tempered Players Totter of Heavyweight Dub Champion. Jazz $6
Sat Jul 8th 9:30pm Living Drums Universal Rhythm Ensemble $5
Fri Jul 14th 9:30pm Bucho $8
Sat Jul 15th 9:30pm Society’s Child Hard Rock & Blues $5
Fri Jul 21st 9:30pm Kitty Rose Country $5
Sat Jul 22nd 9:30pm Organic Flood $6
Sat Jul 29th 9:30pm Key Lime Pie $5
Thu Aug 3rd 5:30pm Amy Obenski Jazzy Folk Rock. Bring in your tip money! Jazzy Folk Rock FREE
Fri Aug 4th 9:30pm JohnStone Reggae $5
Sat Aug 5th 9:30pm Luvplanet $8
Fri Aug 11th 9:30pm John Mattern Quartet Jazz $8
Fri Aug 18th 9:30pm Workingmans Ed Grateful Phsycadelic Folk Rock Blues Jams $8
Sat Aug 19th 9:30pm The Work Room Jazz $5
Sat Aug 26th 9:30pm Tio Sam y Los Meros Gueros Latin Country Blues $5
Sat Aug 26th 9:30pm Dave Stein Bubhub $6
Sat Sep 23rd 9:30pm John Howland Trio $5
Wed Sep 27th 4:34pm Primal Mates Pre show @ 8:30pm Chamber Jazz $5
Sat Sep 30th 9:30pm Organic Flood $6

It took four months and 160 regulatory forms for Ukiah Brewing Co. & Restaurant to become the second certified-organic restaurant in the country in June 2001, following in the footsteps of Restaurant Nora in Washington DC. The Ukiah, Calif., restaurant specializes in organically brewed beers. “When we first had the concept, there weren’t any organic hops and barley available,” says Els Cooperrider, who co-owns the operation with her husband, Allen. The growing availability of organic foods helped the Cooperriders find the best organic ingre-dients for the restaurant’s beer selection. “We brew 12 beers now. We were not able to do that three years ago,” she adds.

The beers, which are brewed by the Cooperriders’ son, Bret, include golden ales, lagers and stouts, and are “a big attrac-tion,” she says. “Organic malts cannot be stored for a long time, so they’re fresh-roasted when we get them. We use only a small amount of hops and malt, and people can taste the freshness.” The restaurant isn’t tapping into the organic trend with beer alone. “We have a complete wine list that features a whole array of organic wines grown [locally] in Mendocino County, Calif.,” says Cooperrider. “It’s nice for tourists to come and see we have a complete [local] wine list.”

To get certified by the California Certified Organic Farmers, Ukiah Brewing Co. provided records indicating that everything in the restaurant-clown to its cleaning products-was accept-able for the organics industry.

“We’re not just doing food, beer and wine; the whole opera-tions supports the concept of sustainable organic living,” says Cooperrider. “And so far, it’s working out really well.”

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