Those that have experienced dinner at Published are likely aware that foraging is an integral part of our seasonal prep work. From April to December Executive Chef Gus spends most of his down time in the woods with his tent in hand foraging with his friends. Upon his return to the restaurant, he works with the team to incorporate those ingredients into seasonal features and dishes for our a la carte menu. If you’ve dined here recently, you’ve probably tried a dish featuring BC Fire Morels...
