Page 120 - Southern Oregon Magazine Spring 2019

with other restaurants. We love the connections with our guests. The
counter is really fun, to say the least. The difference between the chefs
counter and the dining room is that the counter typically receives the
more rare and limited ingredients.”

The dining room is small and intimate featuring four tables. There is a
more secluded room called the Library Room, where you’ll find the
MÄS culinary library. This room seats a maximum of six guests. In
these areas they serve six courses with the option to supplement from
the ten-course menu.

The intimate setting, focus on seasonal ingredients and the four-hand
approach are no accident. Luke shared a bit about the four-hand prin-
ciple, which basically means dining at MÄS is designed to be different.
It’s two people using four hands to create a unique experience for their
discerning guests—from foraging for distinct ingredients, to paring
seasonal dishes with exquisite local wines, to creating a memorable
experience you won’t find anywhere else. Luke and Josh perform all
aspects of preparing and serving their cuisine. This allows them to con-
nect privately with their dining room guests and explain each course
with while providing unobtrusive service.

Luke explains, “We carefully create our menu so our guests can taste
the local seasonal bounty through a series of thoughtful creations with
respect to the farmers and nature.”

At MÄS the aim is to capture the timestamps of our region. They
source their ingredients from local markets and regional fishers, farm-
ers and foragers, noting that the Rogue Valley has so much produce, it’s
hard to fit it into a 10-course menu. Josh shares that he has an excellent
rapport with local growers, who he believes are the true influencers.
He relies on them to tell him what’s possible and what they can grow in
our region. One of his trusted advisers is Chris Jagger who owns Blue
Fox Farm. Chris invites Luke and Josh to visit the farm and harvest
W W W . R V G R O W E R S M A R K E T . C O M
| A G R I C U L T U R A L | H A N D - C R A F T E D | L O C A L L Y - S O U R C E D | R A I N & S H I N E |
ASHLAND TUESDAY MARKET ASHLAND SATURDAY MARKET blossoms, flowers and smaller vegetables that are not featured at the
Ashland Armory, 1420 E. Main Street Downtown Ashland, Oak Street local markets.
8:30AM -1:30PM March 5 - November 26 8:30AM -1:00PM May 4 - October 26
MEDFORD THURSDAY MARKET “What I want and what the growers are able to grow could be two dif-
Hawthorne Park, Corner of Hawthorne & E. Jackson ferent things. I am reliant on them to tell me what is possible to grow
and what makes sense for this region to grow. After many conversa-
8:30AM -1:30PM March 7 - November 21
tions with the growers, I believe there are no bounds to the varieties of
get fresh with the locals! produce that can be grown in the valley. Developing relationships with
everyone involved with food is part of building community and creat-
ing a bigger voice for the developing food culture in our region, this is
why it’s important to me” explains Josh.

Josh and Luke have created a true labor of love that is appreciated by
their patrons and that paves the way for more creative culinary expres-
sions in Ashland. I had the good fortune of visiting with Josh and Luke as
they conducted a private tasting to select wine for one of their intimate
wine dinner experiences featuring unexpected pairings. Terry Sullivan
of Upper Five poured his vintages while Josh and Luke thoughtfully
Cultivating Community selected which dishes would be paired with each wine. It was interest-
ALL YEAR LONG ing to hear how their philosophies about crafting wine and preparing
food meshed and were inspired by the Slow Food movement. Again, a
For More Market Information Visit Us @rvgrowersmarket.com reflection of how less is more when you’re creating the best of the best
and dedicated to unparalleled wine and culinary experiences. Josh still
118 www.southernoregonmagazine.com | spring 2019