We are excited to invite you to our next culinary collaboration with celebrated traveling chefs Andy Doubrava and Tiffani Ortiz of Slow Burn.
May 26-27
5:30 + 8:45
For two nights only MÄS and Slow Burn will create a collaborative experience rooted in our shared ethos of crafting cuisine that is radically seasonal and sustainable.
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At the chef’s counter you will enjoy a front row seat for the preparation and presentation of 10+ courses showcasing impeccably-sourced seasonal ingredients.
Some will come from Slow Burn’s renowned mobile larder and others from our network of Cascadian farmers, fishers and foragers.
Limited seating will ensure that you enjoy an immersive and intimate experience. Dining room seating will be available for couples and parties up to six in size.
Slow Burn Backstory
While executive chef at the renowned Rustic Canyon in Santa Monica, Andy Doubrava twice earned a Michelin star.
He and partner Tiffani Ortiz first met at the French Culinary Institute before later making a romantic reconnection that would ultimately birth Slow Burn.
In addition to their acclaimed cuisine, the culinary couple is famous for championing closed-loop cooking, a radical zero-waste philosophy shared by MÄS.
You can learn more about their roaming restaurant in a report in the Los Angeles Times titled How a traveling restaurant — with a pickle-mobile — is blazing a trail toward zero waste.
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