The Starters
Hi 👋🏽 everyone! We’re still here and celebrating a very special birthday at @published.on.main This was our first visit and we dined on their tasting menu with accompanying beverage experience 🍸. This means that we were served an 11 course (not including the extras!) guided tour through their extensive menu curated by executive chef Gus Stieffenhofer-Brandson and skillfully explained by the passionate @aaronsayomac. We also enjoyed their heightened beverage experience which includes premium wine, beer, sake, cocktails and other fun, outside the box indulgences. All of which were expertly aligned to match their cuisine. We ate a lot!!! so this post is the first of three 😅. Here’s what we started with:
Cocktail
Kazuki Gin, Cocchi Americano, Sour Apple
Snacks
Served with a 2020 Paltrinieri 'radice' Lambrusco di Sorbara from Italy
Mega Bone Broth
Served with a Blandy's 10yr Sercial from Madeira Portugal
Side Stripe Prawn
Served with a Niida Honke Sake from Fukushima prefecture Japan
Yellowtail Crudo
Served with a 2020 Thorn and Burrow, Gewurtzraminer from Oliver, BC
It was so hard to pick a dish out of the above! Each dish looked like a piece of art! But… we really enjoyed the creative flavours and plating of the snack course 
…More dishes to come! This was only the first third of our tasting menu!
The Main Courses
Happy New Year 🥳 everyone! Here is our second post from our delicious tasting dinner with accompanying beverage 🍸 experience at @published.on.main 😋 This means that we were served an 11 course (not including the extras!) guided tour through their extensive menu curated by executive chef Gus Stieffenhofer-Brandson and skillfully explained by the passionate @aaronsayomac. We also enjoyed their heightened beverage experience which includes premium wine, beer, sake, cocktails and other fun, outside the box indulgences. We ate a lot!!! so this post is the second of three 😅
Steelhead Trout
Served with a 2020 Chateau la Canourgue from luberon
Winter Squash
Served with a 2020 Synchromesh Stormhaven 'gibson-block 3', riesling from Okanagan Falls
Wild Mushroom Crepe
Served with a 2017 Stephane Aviron, Morgon Cote du Py, Beaujolais
Duck Breast
Served with a 2020 Leko Pinot Noir blend from Adelaide Hills
Our favorite dish from the above… was the Steelhead Trout
The Desserts
This is our third and last post from our delicious tasting dinner with accompanying beverage 🍸 experience at @published.on.main 😋 This means that we were served an 11 course (not including the extras!) guided tour through their extensive menu curated by executive chef Gus Stieffenhofer-Brandson and skillfully explained by the passionate @aaronsayomac. We also enjoyed their heightened beverage experience which includes premium wine, beer, sake, cocktails and other fun, outside the box indulgences. We ate a lot!!!
Brunost Tart, Black Apple
Served with a Nomad Keeved Cider
Apple
Served with a Yamaguchi Tomari Umeshu from Fukuoka Prefacture
Spruce Tip
Cookies and Creme
Our favorite dish from the desserts… was the Apple 🍏 dessert.
