If you are a competent musician with an entrepreneurial flair, try this: approach the manager of a small pizza parlor in Quito, Ecuador with a proposal to perform  a Just Play event next Friday with a string quartet (in a pizza joint?). Your performance will also include a spontaneous mix of extras to include fiddle, guitar, and a folk music vocalist. OK so far. Now explain that because your repertoire includes Vivaldi’s Four Seasons, you’ll need to talk to the cook during the performance about making custom pizzas with themes of winter, spring, etc. 

My brother, ACMP cellist Tom Cappaert can make all of this happen for an event  entitled, “ With what seasonings do you season your pizza?” at the Amici Miel Pizzeria in Quito Ecuador. The mix of classical music and pizza is perhaps surprising, but the restaurant Miel supports live chamber music events bi-annually and offers wonderful complimentary dishes to performing groups.

The evening of the event starts with (of course) Four Seasons, played by Tom Cappaert and ACMP violin coaches Catalina Paredes and Ana Paula Vera. Meanwhile, Tom has tasked me with discussing with the chef—in Spanish of course—what sort of seasonings he will use for each season.  Without a pause, Jose Ramiro suggests cloves, ginger, and mushroom for winter; for spring, basil, cilantro, and dill. As Vivaldi is performed, the pizzas go into the oven. 

The music didn’t stop with the “formal” program. Other local musicians took turns with classical repertoire, until Hannibal the folk singer came by to join  the string group in renditions of Currucha from Venezuela , and to play Pasillos from Ecuador. A final round included improvisations of fiddle tunes from our gringo friend Jim Schaefer. 

Photo Gallery:

And here is a fun video!