Communiversity brings Gabriel Alegria to Greencastle for Jazz on Tap Friday

The Gabriel Alegria Afro-Peruvian Sextet headlines “Jazz on Tap,” a Communiversity offering co-hosted by Music on the Square and Wasser Brewing Co. on Friday, Oct. 14 from 7:30-10 p.m.

Courtesy photo

Before setting off for fall break, DePauw School of Music invites local music lovers to take a trip with Gabriel Alegria on an Afro-Peruvian musical tour to Music on the Square.

The fall Communiversity event, “Jazz on Tap,” takes off at 7:30 p.m. Friday, Oct. 14. Tastings and tapas will be provided by Wasser Brewing Co.

Proceeds from the event benefit engagement activities at M2, sponsor of the Community Music Program, which also supports local school-aged children in taking private music lessons at Music on the Square.

Joining director Mark Rabideau and coordinator Chris Flegal in creating just the right ambience for the occasion will be Wasser Brewing Co. founder Chris Weeks, who will be providing catering as well as creating seasonal and internationally inspired beers to welcome Alegria’s sextet to Greencastle.

“Music and food are inseparable in Afro-Peruvian culture,” says Rabideau, who conceived the event. “As you sample flights and enjoy small bites, you’ll experience a unique fusion of great food, Peruvian traditional music and hard-hitting jazz.”

Four beer and tapa-style food pairings will be included with each meal:

• Oktoberfest — A classic beer for the fall season with Vienna, Munich and Aromatic malt balanced by noble hops such as Hallertau and Tettnang.

• Bratwurst Pumpernickel Crostini — A toasted crostini topped with a Gruyere cheese spread, Wasser’s Super 8 sauce, and a slice of Myers’ Market bratwurst.

• Old Gold — A hybrid of a Belgian Golden with New World Hops. Belgian grains and yeast combined with hops from New Zealand to make a balanced, drinkable creation.

• Barramundi and Mango Ceviche — Classic diced fish mixed with hand-juiced lemon, lime and oranges with mango, tomatoes, red onion and cilantro.

• Chicha Morada — A Peruvian blue corn fruit drink.

• Causa Rellena — A mixture of mashed Yukon gold potatoes, chilies and lime stacked with a layer of smoked Barramundi. Garnished with an avocado mousse deviled egg.

• Belgian Stout — Big and bold with rye and chocolate malt, this ale is characterized by Abbey yeast from Belgium, which adds plumb and a slight spiciness.

• Pollo a la Brasa — Braised chicken in traditional Peruvian seasonings served on top of creole rice with an ancho chile mole sauce.

The international ensemble that Downbeat Magazine says is “to be loved by progressives and block-party dancers alike” is here for one night only.

Tickets are $50 per person and can be purchased online at music.depauw.edu. For assistance or more information, contact Chris Flegal at (765) 247-0664.

This activity is made possible, in part, with support from the Indiana Arts Commission and the National Endowment for the Arts, a federal agency.