by RAF KATIGBAK

Four years ago, Ontario ex-pat Scott Monteith kick-started his Deadbeat project, releasing a handful of excellent, dub-infused techno 12”s and compilation tracks before dropping his first full-length last year on local imprint Intr_version. Now his latest album, Wild Life Documentaries on the German ~Scape label, has just been released to critical acclaim. Add to this his 9-to-5 at local software synthesizer company Applied Acoustics Systems and his passion for music is obvious. What’s not so well known about Monteith is that he also has a passion for food. Cooking since he was a child, Monteith has held a position as a sous chef in a local eatery and would one day love to own a restaurant. The Mirror recently caught up with Deadbeat to chew the fat.

Mirror: If you had to compare Wild Life Documentaries to a dish, what would it be?

Scott Monteith: Oatmeal porridge with brown sugar and raisins.

M: Hmmm, warm, sweet and perfect comfort on a cold winter night. Very nice. Your track with Steve Beaupre on Force Inc.’s Montreal Smoked Meat compilation was one of the best of the bunch. Do you even like smoked meat?

SM: I usually only go to Schwartz’s once a year, when friends come in from out of town, just to see their faces when this big pink stack hits the table.

M: That’s funny, my friend said the same thing about going to SuperSexe. Okay, your plane crashes, leaving Kid 606, Richie Hawtin, Oval and yourself stranded in the arctic. Who do you eat first and why?

SM: Let’s see, Kid gets to stick around ’cause he’d be good company, could probably hold his own against a polar bear and would make a hearty last meal if it came down to it. I don’t think Rich would last two minutes, with all the time he spends in Ibiza these days. I’ve suspected he may have gone cold blooded for a while now. So that leaves Oval. While the process of eating Mr. Popp may seem like a good idea in principle, I think he’d be pretty tasteless.

M: How ’bout hitting us up with a hot Deadbeat recipe for the upcoming winter months?

SM: Sure!
Deadbeat’s Curried Cream of Broccoli Soup Ingredients:
2 large heads broccoli
4 cups of milk
2 cups of water
1/4 cup of butter
5 cloves of garlic
2 cooking onions
6 medium-sized potatoes
1/2 teaspoon of dry mustard
1 tablespoon dry powdered cumin
1 tablespoon turmeric
1 teaspoon of coriander
1 fresh Scotch bonnet pepper
1 cup of Parmesan cheese
In a large pot over medium heat, melt butter and add finely chopped garlic and onions, sauté until golden. Peel potatoes and chop into small pieces, place in pot, adding 1 cup of water. Chop Scotch bonnet pepper in half and add it along with all dry spices, and 1 cup of milk. Simmer for 20 minutes, stirring occasionally. Remove pepper halves and mash up potatoes until mixture is smooth. Chop up broccoli and add along with rest of water, milk, and cheese. Cook over low heat, 30 to 45 minutes. Serves a small army. :

Double CD launch with Mike Shannon at
O Patro Vys on Friday, Dec. 6, 10pm, $5

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