UT Concert Hall brings you excellent performances that were given at the University of Tennessee, Knoxville, spotlighting faculty, guest artist, and graduate student recitals, as well as student ensemble performances. Join local host and producer, Melony Dodson, for this hour-long program, as she transports you to Cox Auditorium and/or the Sandra G. Powell Recital Hall to hear these world class performances. Thursday night at 8pm and Sunday evenings at 7pm.

UT Concert Hall, May 28 and 31, 2026

Graduate Recital
Rafael Puga, clarinet

with Dr. Jing Fang-Huang, piano

Sunday, May 04, 2025 at 7:30 p.m.

Sandra G. Powell Recital Hall
Natalie L. Haslam Music Center

Program

Zarabandeo
Arturo Márquez (b. 1950)

6 Deutsche Leider, Op. 103
Louis Spohr (1836-1859)

                                III.Sehnsucht
                                IV.Wiegenlied

Meghan Cluskey, soprano

Salud*
Jack Ford (b. 2000)

                                I.Agave
                                II.Agua
                                III.Levadura

* Denotes Premier

Sonata in F Minor, Op. 120 No. 1
Johannes Brahms (1833-1897)

                                I.Allegro appassionato
                                II.Andante un poco Adagio
                                III.Allegretto grazioso
                                IV.Vivace

This recital is presented in partial fulfillment of the requirements for the Master of Music in Clarinet Performance.

Rafael Puga is a student of Dr. Victor Chávez.

Program Notes--Salud
Commissioned by Rafael Puga, clarinet, Salud is a tribute to toasts made by Puga to celebrate performances, camaraderie, and any other occasion worth deserving. The toasts are delivered with a shot of tequila, and therefore, each movement describes the characteristics of the liquor’s ingredients: Agave, Agua (water), and Levadura (yeast).

Agave is inspired by the process to create agave syrup and the viscosity of the final product. Agave syrup is created by the extraction of the juice of the agave plant’s core, the piña, which is then filtered and heated to the eventual breakdown to simple sugars. The process is displayed in the music as the thick, flowing texture shifts to stimulating motivic elements passed between the clarinet and piano.

Agua creates the audible image of a shimmering body of water whilst reminding listeners of its abysmal depth. The ebb and flow of musical activity aims to resonate with the rolling, shining qualities of the pure yet colorful element.

Levadura, the third ingredient, ferments the sugar of the agave plant into alcohol. The final movement agitates the motivic elements of Agave, moving through sections that clash in metric and harmonic sensation. In doing so, these ideas evolve the work into a lively nature of anticipating the final product, tequila.