A recent trip to Peru introduced Robin “Squiggy” Dutt to some novel dishes using quinoa, an incredibly healthy grain that has been an important part of the Peruvian diet for thousands of years. Robin was also inspired by the flavourful “Pollo a la brasa”, a rotisserie-style chicken basted in its own juices. He has combined these discoveries into a signature dish all his own: Quinoa risotto (Quinotto) with chicken cooked sous vide (very slowly at a very low temperature) and then flash-roasted for a punch of extra flavour, garnished with spring vegetables.
(vegetarian option available, gluten-free)
After 6-years in theatre production, Robin “Squiggy” Dutt stepped away from the stage and into the kitchen. He followed his love of food back to the Chef Training program at George Brown, and after graduating, ventured to Montreal to stage in various kitchens and gain experience in many culinary styles. Today, we find him honing his craft back in Toronto, in the kitchen of the Drake Hotel. When he’s not at work, he is still in the kitchen, further defining and sharing his own style of cooking through a series of private and public functions under the brand Squiggfeast