Julia’s Kitchen has a new locals’ night — Wednesdays, with dinner served from 5:30 to 9:30 p.m. (Formerly the popular event was on Thursday and the restaurant was closed Wednesday.)

One of the best bargains around, locals’ night offers a prix fixe three-course meal, created by executive chef Jeff Mosher, for $35 per person. Corkage is waived for Copia members for the first bottle of wine; for non-members corkage is waived for a second bottle of wine, after a first one has been purchased.

Thursday night now features live jazz, 5:30-8:30 p.m.,  in the new lounge that’s been created between Julia’s Kitchen and the Café. Decorating the lounge is a fascinating collection of Julia Child memorabilia, including her famous copper cookware collection.

The lounge will also be hosting a happy hour, Wednesday-Friday, 4-7 p.m. Among the offerings are half-price drinks, oysters on the half shell and small plates like Black Tempura Calamari with Tapenade and Lemon Aioli, Ahi Tuna Tartare with Avocado Mousse, and Artisanal Cheeses with Seasonal Fruit.

 Dinner and a Movie continues on Friday nights. The $29 prix fixe menu includes a glass of wine to enjoy before the Friday Night Flick. Dinner service begins at 5:30 p.m. Tickets for the movies are sold separately.

Copia is also now serving Sunday brunch from 11 a.m. to 3 p.m. The menu features fresh produce from Copia’s gardens, freshly baked pastries, and breakfast favorites — French toast, pancakes, house-made granola, Scotch eggs, frittatas and gnocchi.

For more information about offerings at Julia’s Kitchen, including the chef’s tasting menus and special children’s menus, visit www.copia.org. For reservations, call 265-5700.

Summertime Blues

Noted wine country cheesemonger John Raymond is hosting a seminar on blue cheese in early July at the Olive and Vine Cafe in Jack London Village in Glen Ellen.

“Taste the summertime blues while listening to the blues,” Raymond says of the event he’s scheduled between 6 and 8 p.m. on the eve of Independence Day. He noted that attendees will have an opportunity to “taste exquisite blue cheeses from France, Canada, Ireland and the United States, which are in season in July and August. Learn about the origin and history of these great blues.”

Raymond will demonstrate how to handle, serve and pair the selected blue cheeses with summer fruits and wines.

Cost of the event is $75 per person. For reservations, log onto www.raymondcheesemongers.com/events.