Published on Main Launches New Winter Tasting Menu

The Goods from Published on Main

Vancouver, BC | Published on Main (3593 Main Street) welcomes winter with the launch of its new tasting menu, Preservation – a thoughtful seasonal expression built around intention, patience, and the power of time. Available now through March 8, 2026, the menu reflects a season defined not by abundance, but by care, foresight, and the craft of preservation. Reservations are available now online.

At the heart of Preservation is Published on Main’s pantry, which is proudly displayed inside the restaurant’s main dining room. More than decoration, the ingredients are personally gathered by chef-partner Gus Stieffenhofer-Brandson and his team at their peak all year-long, then preserved with intention for the seasons ahead.

“Our pantry is where winter cooking really begins for us – it’s when #thingsforlater become things for now,” says Stieffenhofer-Brandson, who created the menu with support from chef de cuisine Nolan Hennenfent and sous chefs Carmen Holtby and James Hutton. “Preservation is about trusting time and respecting the work we’ve done earlier in the year. From the first blossoms of the year, like rose and elderflower, the wild burn morels, to our coveted tomatoes from Milan “the tomato man”, each ingredient is harvested at its best. We’ve allowed them to evolve naturally through different preserving techniques, and now, it’s time for them to shine on the plate.”

The 10-course Preservation winter tasting menu beings with Stieffenhofer-Brandson’s signature snacks presentation, followed by a thoughtful progression of dishes shaped by preserved elements from the restaurant’s pantry, including fermented plums, pumpkin vinegar, pickled ramps, dried lemon verbena, and wild rice miso.

In addition to utilizing ingredients from its pantry, Published on Main has also sourced produce and proteins from Legends Haul, Fanny Bay Oysters, and Vive Le Veg farm.

Guests can complement their dining experience with a beverage pairing curated by wine director Hayley Macleod and beverage director Joe Casson, featuring wines, sakes, cocktails, and non-alcoholic options.

“What makes this new tasting menu so special is how closely it reflects the way our team works behind the scenes,” adds Aaron Sayomac, general manager, Published on Main. “When preparing the preserves, each pantry item was considered and carefully selected. For the foraged items, our chefs likely remember when and where they picked each one, like the fire morels picked near Manning Park. That care is expressed through each course.”

Published on Main is open seven days a week, from 5 p.m. to 11 p.m. Reservations are available online for both its a la carte menu and tasting menu at www.publishedonmain.com. Select seats are reserved for walk-ins each day.