Hi people,

Here are the latest news from S.U.M.O.

IN THE STUDIO :
We are currently working on two remixes. One for Club Mojo,
a lovely original called "Free", and one for Blaze, the classic "My Beat"
which we are definitely giving our own beat-treatment. Check the
website for audoiclips soon.
Next up on Flamingo Discos is our afro business "Sese Land".
Have a listen to the old school remix by Raw Deal :


http://www.sumoproductions.nu/music/RawDealRemix.m3u
The song "Santiago Boys" (also known from Sex in the City)
will be re-released again on Seasons. Hear the 2004-treatment
entitled "The Boys’ Rebounce". Big thanks to sonero y
percusionista Thomas Eby :
http://www.sumoproductions.nu/music/TheBoysRebounce.m3u
The rebounce we did for Trüby Trio featuring Wumni (Compost)
of the song "Make a Move" will be released on their forthcoming
remix album. It’s also includes on our brand new promo-mix
Ratatouille [3] which sounds something like this (tracklist below):
http://www.sumoproductions.nu/music/ratatouille3.m3u

OUTSIDE THE STUDIO :
Our gift to the summer 2004, the latin-cross-over-affair named
"Supra Sumo", has reached the No.1 spot in DJ Mag’s Hype Chart.
Many thanks for the big DJ and radio support.

On Friday May 21 of May, we’ll be performing a semi-live set at the
Trans Europe Express festival at Cargo, London. We bring two
of our favourite musicians on stage; Sammy Kasule, afro-vocalist/
bassplayer and Thomas Eby on percussion. Hope to see you there.

We would also like spread some good vibes for two seriously
well produced albums coming out soon. Big up to Raw Deal for
his delicious funky Snakes & Ladders (Straigth Up) and to
Claude Monnet for his beautiful work with Monica Noguiera on
the album Le Monde Change (Ssoh).

IN THE MIX – RATATOUILLE [3]:
01. cody chestnut - magic in mortal world - one little indian
02. bobby hutcherson - la malanga (kenny dope rmx) - blue note
03. dimensions 6 - un cha i/no name - arision
04. s.u.m.o. - santiago boys (the boys’ rebounce) - seasons
05. trüby trio - make a move (s.u.m.o. rbc) - compost
06. allen hoist - inner city blues (greg & tony mix) - soulution
07. mary mary - conga - white
08. raw deal - afro rainbow - straight up
09. rise ashen - second wind - bombay/defected
10. troublemen - take control - kif
11. jerome sydenham & dennis f - sandcastles - ibadan
12. david panda - this time (charles webster rmx) - seasons
13. directions - busted trees (carl craig rmx) - diaspora
14. bazar - hard to find - sneakers freaks club
15. s.u.m.o. - supra sumo (talk) - soulfuric
16. claude monnét - are you elton? - mixture stereophonic
17. manzel - it's over now – dopebrother

Have a listen to the brand new Ratatouille [3] by Alf Tumble.
http://www.sumoproductions.nu/music/ratatouille3.m3u

IN THE KITCHEN :
We are happy to welcome this month’s guest chef : Rainer Trüby
Filet of veal roasted in one piece with a hint of sage
and rosemary alongside a refreshing Taboule

Ingredients (2 persons)
500g of veal filet in one piece from a butcher that you trust
A handful of fresh sage and rosemary
1 clove of garlic
2-3 spoons of extra virgin olive oil
Sea salt and pepper

For the Taboule :
2 cups of Couscous
2 cups of chicken or vegetable broth (alt. water with salt)
Half a cucumber
4 sundrenched tomatoes from your italian provider
1 small red onion
Juice of half a lime
A handful of parsley
1 spoon of butter
Sea salt and pepper
3 spoons of extra virgin olive oil
(take your best one out of the cupboard!)

Heat up the 2 cups of chicken or vegggie broth (or water)
until it comes to the boil. Put it away from the heat and stir
in the cous cous gently. Add the butter and leave the pot covered
for appr. 5 minutes. Stir the couscous with a fork until it
becomes fluffy. Let it chill down. Peel and dice the tomatoes,
the cucumber and the onion. Add the lime juice, the thinly cut
parsley and the diced vegetables. Flavor with the olive oil and
some sea salt and pepper and stir and mix it.

The meat :
Heat up the olive oil in a pan. Deepfry the veal filet in one piece
approximately 3 minutes on one side.Add the whole garlic clove
now and deepfry the other side for 3 minutes as well. Now, add
some sea salt and pepper and put it in the pre-heated oven at
a temperature of approximately 200° celsius.
Pour the remaining olive oil from the pan over the meat and
add the sage and rosemary. After 10 minutes of oven-bathing
your meat should have a perfect texture. Cut it in 2-3 pieces
per person with your sharpest "chef" knife and serve it with
the herbs on a pre-warmed plate. Add the cold taboule
alongside and enjoy!

The sommelier´s choice for this dish is :
A full-bodied white wine such as a “Grauburgunder Spätlese
trocken” from the region of Baden-Baden, South Germany. If that
one is difficult to track down then you should look out for a
big aged Burgundy white in the Premier or Grand Cru league
(France). A Tokay Pinot Gris from Alsace (France) which is dry
could match as well or even any full-bodied European
Chardonnay with a slight hint of oak. Prost !
All feedback on this recipe are welcome !
Bon appétit !
Rainer

See you soon in Sumoland !