Robin “Squiggy” Dutt has been hosting fun, creative events for a long time. Since getting his Chef’s papers and taking up a residency in the Drake Hotel kitchen, these events now center around culinary explorations. For this sixth installment of Squiggfeast, Robin tackles seafood.
Peruvian Ceviche with Lime, Chilis and Corn
A bright and refreshing dish of fish “cooked” in lime juice.
Whole Roasted Sea Bass with Fennel
Nothing embraces family style eating like a whole roasted fish and here Squigg will be taking his spin on a classic combination of sea bass and fennel.
Lemon Meringue Pie a la Squigg
Don’t worry, no fish in the dessert (this isn’t Iron Chef). Here Squigg will be presenting his unique twist on the classic lemon meringue pie.
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.