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We Are Warm

TRAVELING SOUND MACHINE, SYNA SO PRO, PHILLIP TWITCHELL
Saturday, September 10, 2016
Duck Room
Doors open at 7 pm
Show starts at 8 pm
$10 Cover Price
21+

In 2005, We Are Warm formed in Chicago with Derrick Streibig on guitars, keys and vocals, Charlie Hogland on drums, and Pat Ritter on bass, performing as Festival. Streibig relocated to Southern California in 2007 and spent the better part of three years reclusively writing and recording music. During these years, acting as a true introvert in the foothills of the Laguna Mountains, Streibig found himself as a writer. His message and purpose became clear, shaping what the band’s music has become today. In 2010, he relocated to Saint Louis, Missouri to reunite with Hogland.

They decided to change their name to We Are Warm, feeling it was a nice accompaniment to the positive message and welcoming aura within the music. Over the past few years they have already supported acts like My Morning Jacket, Bon Iver, Manchester Orchestra, Here We Go Magic, Lucius, Everest and Nicole Atkins. After much time spent recording and building the concept of what We Are Warm is, they were ready to present themselves to the world in full. In May of 2015, they added bassist Brandon Hall to round out the live sound. They are excited to share their music with the world.

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Will I be able to sit down?

Some shows have limited seating (or no seating) on a first-come, first-serve basis. Don't worry, though – you will want to be on your feet once the music starts!

Are shows wheelchair accessible?

All shows at Blueberry Hill in the Duck Room are wheelchair accessible via an elevator in the Piano Room hallway. (Please call us 24 hours in advance to coordinate.) A small percentage of shows are in the Elvis Room, which is not accessible.

Whom should I contact about band bookings?

Go to the Contact Us page and select Band Booking from the category options.

Or go to https://blueberryhill.com/band-bookings/

Do you do separate checks?

We regret we can't provide separate checks. We still use the old-fashioned paper ticket system we've used for the past 46 years. Actually facilitates faster food service.