From Our Editors
Cut down on cooking time with Quince's Express selection of handmade to-go fare, vacuum-packed for flavour and freshness. Using as many top-tier local and sustainable ingredients as possible, chef Andrea Jefferson produces an ever-changing menu of dishes. Recent heat-and-serve items have included a braised Mediterranean lamb osso bucco with chickpeas (around $20), meatballs with roasted-garlic tomato sauce ($14.50), raspberry-glazed beets ($6.75), and garlic mashed potatoes ($6.75). Quince also offers finish-and-serve items such as seared organic chicken breast with preserved lemons and black olives as well as cook-and-serve feasts including cinnamon Fraser Valley duck breast and sumac-spiced tiger prawns. Check Quince's blog for the day's express menu. For conjoined twins struggling over what to eat before returning to their respective jobs at the lumber mill and the laundromat, a soup & salad special ($10) and a soup/salad & sandwich special ($10.75) are always available.