Quarantino’s

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Quarantino’s

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05/11/2021

All the greens I got today reminded me how close we are to warmer days. Freshly acquired inspiration from — Fennel crusted halibut on asparagus purée with quinoa & greens 💚

05/09/2021

Sustainable cooking has always been of importance in my lineage and is something I want to carry forward. Inspired by my grandmother’s ways, her nurturing nature in the care that she has put into her massive garden in our backyard and visits to the farmers market (2x a day) always made it easy for us to have fresh ingredients on our table.
💐Happy Mother’s Day to all the moms, thank you for nourishing us.💐

Consciously cooking with local ingredients and herbs from my own little garden — Pesto Cannellini with pickled radish and fresh cuke.

05/07/2021

In celebration of yesterday’s Cinco De Mayo💃🏻 I took the opportunity to whip up a little fiesta for the homies to also celebrate my Hispanic heritage — Elotes (Mexican Street Corn) nachos and Avo-mousse coquilles. Paired with coconut margaritas flowing allll.night.long.

04/01/2021

Happy April fooools mf’s 🔪
This whole year so far feels like a joke for the guys in the food industry and I’m sorry about it. It’s not enough many businesses have had to adjust but then adhere to the last minute changes in restaurant protocols that haven’t been too kind to small businesses.
While I’m still working my new 9-5 job to save up for my upcoming projects for Quarantinos, trust that the rest of my money is going to the proceeds of feeding my belly with various local cuisines.
[scene] If you remember this part correctly, there are a few unexpected turns that take place in a very unholy way, kind of like the shots the restaurant businesses have had to take this year.💀

03/08/2021

Oooh this brings comfort to my soul. The elegance, the love, the incomparable flavours...hold on, sorry I had to wipe the drool from my chin.

Much love to Elena Adiletta for making heavenly pasta every time!

Recipe link: https://elenaspasta.com/blog/f/rigatoni-ratatouille-with-ricotta-filling

02/07/2021

Tonight, I got to experience my neighborhood fine dining spot — during to celebrate a new milestone in my life.

It’s been a year since I was hired to become a flight attendant, and nearly that time when I was told that I wasn’t going to go through with my first day in the sky due to the outbreak.

Today marks a week since I started a new career in marketing. Not only that, but I got treated by my boss to a restaurant of my choosing to celebrate a killer first week at the office🔪🎬That’s a bingo!

02/01/2021

Welcome to February, my friends! We've made it through 2020 and are already making 2021 much better!

We got you when it comes to delicious sweets, especially for sharing with your loved ones in your life.

What do we have? The Rose Apple Tarte Tatin. This beautiful pie is just the right size to share or even indulge by yourself because.... f*ck it, you love yourself. We recommend you have a scoop of ice cream to make this pie pop!

These babies are available for preorder before Valentines day and we bring it to you within the Vancouver region for free (outside of the city is $5).

1 for $12
2 for $10

*Delivery will be contactless and all products are made in a COVID free environment.

**Suggestion: Pop these into the oven for 10 minutes at 200F for best experience!

Contact information can be found at www.quarantinosrestaurant.com

01/11/2021

Duck Beaujolais et fondant potatoes avec pearl onions and mushroom.🍷😘 Cheers chérie!

01/08/2021

С Рождеством! 🇷🇺Today is the Christmas of my people so I recreated a Borscht *almost* as authentic as my grandmother’s. Staying home with a warm soup belly in 2021. 😴

12/31/2020

As the year is coming to an end, I reflect back on all the people that have contributed to my work throughout the beginning of Quarantino’s.🍷🎞 One of those people I met this year whom I’m ever so grateful for is Elena.🖤 A million thank yous for always supplying me with fresh pasta and a good laugh— ’s holiday mix (tomato and pesto) garganelli drowned in my chanterelle kale and baked chickpea mess along with some my favourite winter (delicata) squash with tahini.

12/28/2020

Egg nog pannacotta with ginger snap and spiked cranberry🎄🖤—Even those that are cursed without a sweet tooth will enjoy this one during the holidays.🤩

12/27/2020

I hope you all had a lovely holiday filled with good food in minimal company. In tribute to Brad Pitt’s ball lewk just before getting tackled down by N***s in Inglorious Basterds, I suited up in my Gorlami suit just for you. 😘🎄🍸

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Vancouver, BC

Website

https://instagram.com/quarantinos_restaurant?igshid=1wu29s3ro5miu

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