Vancouver, BC, March 31, 2025 - For its spring tasting menu, (3593 Main Street) is further deepening its commitment to sustainability and local sourcing with the launch of Green – executive chef Gus Stieffenhofer-Brandson’s latest evolution of his tasting menu series. Available now until June 19, 2025, the menu celebrates renewal, the vibrancy of spring ingredients, and the mother flavours of elderflower, rose, mushroom, seaweed, pine, and currant that have guided the menu since inception. Reservations are available now .
“Since the very beginning, Published on Main’s cooking philosophy has always been to highlight the abundance of fresh, local ingredients that can be found right here in B.C. and Canada,” says Gus Stieffenhofer-Brandson, executive chef, Published on Main. “For me, Green is a celebration of the green things that spring signifies. After months of sunchokes, cabbage, kale, beets and potatoes, we are so thrilled to start seeing young tender green shoots, stinging nettles, mountain vegetables, and all the other harbingers of spring.”
Published on Main’s Green tasting menu, created by Stieffenhofer-Brandson and chef de cuisine Nolan Hennenfent, is guided by their six mother flavours – elderflower, rose, mushroom, seaweed, pine, and currant – each playing a defining role in the dishes and now the cocktail program. The 11-course dining journey begins with a presentation of snacks, followed by dishes such as: BC Dungeness Crab served in a crab shell with poached asparagus, and sunomomo dressing; Last Year’s Morels with stuffed morels, fresh shoots, and truffle jus; and Spring Lamb with spring shoots, sweet onion puree, and cinzano lamb jus.
For this menu, Published on Main has sourced ingredients, produce, and proteins from locals such as (kelp), (nettle), (radish), (green garlic), and (Haidacore albacore tuna; crab). Elderflower and morels were personally foraged by Stieffenhofer-Brandson and his team last year.
Guests looking to enhance their dining experience are invited to enjoy a special beverage pairing, exclusively curated by wine director Jayton Paul and beverage director Joe Casson, which features wines, sakes, cocktails inspired by the Green tasting menu, and non-alcoholic drinks.
“Each new menu is an opportunity to refine our approach and further elevate the dining experience at Published. We want to connect guests even more closely to the food on their plate,” adds Aaron Sayomac, general manager, Published on Main.
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 . Select seats are reserved for walk-ins each day.