Winter at Published on Main isn't about hibernation—it's about revelation. Chef-partner Gus Stieffenhofer-Brandson's new winter tasting menu, Preservation, available through March 8, transforms the slower rhythms of the season into a celebration of foresight, care, and the long game of flavor.
At the center of the ten-course experience is the restaurant's pantry, displayed prominently in the main dining room. It's less visual flourish than working archive—a testament to the team's year-round dedication to gathering ingredients at their peak and preserving them with intention.
"Our pantry is where winter cooking really begins for us; it's when things for later become things for now," shares Stieffenhofer-Brandson. "Preservation is about trusting time and respecting the work we've done earlier in the year. From the first blossoms like rose and elderflower, to wild burn morels and our coveted tomatoes from Milan 'the tomato man,' each ingredient is harvested at its best and allowed to evolve through different preserving techniques."
The menu unfolds as a measured progression shaped by pantry staples: fermented plums, pumpkin vinegar, pickled ramps, dried lemon verbena, and wild rice miso. Each dish feels considered rather than showy, with preservation acting as both technique and narrative thread.
Highlights include preparations featuring geoduck, cured hamachi, roasted Manitoba pickerel, and aged Fraser Valley duck breast. The experience culminates in a plum malva pudding that brings the preservation story full circle.
"When preparing the preserves, each pantry item was carefully considered," adds general manager Aaron Sayomac. "For foraged ingredients, our chefs remember when and where they were picked, like the fire morels near Manning Park. That care carries through every course."
Beverage pairings, curated by wine director Hayley Macleod and beverage director Joe Casson, span wine, sake, cocktails, and non-alcoholic selections.
The tasting menu is priced at $170 per person—a worthy investment in experiencing food that was months, even a full year, in the making.