PUSHING BOUNDARIES
‘MORE OF AN
EXPERIENCE THAN A MEAL’
Eating at MÄS, Ashland’s latest culinary sensation, is an adventure in food
MÄS chef Josh Dorcak tops raw bluefin tuna with roe. “The experimental stage of a restaurant like MÄS is over,” he says. “Every single one of these dishes is a knockout.”
By Sarah Lemon for the Mail Tribune
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COURTESY PHOTO
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food foray to Portland and Seattle convinced Andrew and Michelle Finazzo the “best in the Northwest” was back at home in the Rogue Valley. The Medford couple, in short order, booked a reservation at Ashland’s MÄS. Even in the wake of an epicurean excursion, they could hardly wait to travel the latest culinary trails that MÄS chef-owner Josh Dorcak is PHOTO BY LINDSEY BOLLING Josh Dorack started MÄS blazing. “You just go five years ago as a pop-up on a journey,” restaurant in Ashland. says Andrew Finazzo, 44. “It’s an adventure.” Dorcak’s journey to Ashland started at San Francisco’s Le Cordon Bleu-affiliated California Culinary Academy and progressed through restaurants in Seattle, Berkeley, California, and Phoenix-Scottsdale, Arizona. On vacation in Northern California, Dorcak decided to just keep driving north on Interstate 5. He awoke the next morning to a winter wonderland that charmed him enough to leave big-city hustle and bustle for the relative calm and quiet of Ashland.
| Our Valley
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4/23/2022 12:32:13 PM
