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Mason

@mason.nwf

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“Chasing slow, intentional & simple.”
@tylvrrr
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This one really stings. Hard to believe he’s gone. Justin was an absolute powerhouse, the definition of push in this industry. He was hard on me and good to me, always pushing me to be better. The amount I owe him can’t be put into words. He once finished my station prep because I told him I hadn’t heard thunder in months since moving to Portland. That was Justin, he knew when to be your friend and when to be your boss. Portland’s best chef, hands down one of the best to ever do it in general. Grateful for every moment, every lesson, and every laugh. Rest easy Chef. @woodwardjustin by @mason.nwf
Back when Kyle first began shaping Street Disco into existence, I stood beside him in those early nights, helping however I could. I even bought a Vitamix so the vision could breathe a little easier. None of us knew where it would go, we just knew it mattered. Years later he has his own space, a home for the work he has carved out of the world, and tonight we came back together to create again. It felt like stepping into a circle that had always been turning, and we finally caught it at the right place and time. The truth is that Kyle gave me more than moments in a kitchen. He helped shape the way I see food and the way I walk this path as a chef. I cannot ever repay what that means. I can only hold gratitude and love for him and carry it forward in my own work. All things rise. All things fall. All things return. Tonight was only a passing moment, yet it held the weight of years. It held the fullness of everything. by @mason.nwf
Some fires are meant to burn out in peace. Mason has a few more embers to tend before we let the flame rest for a while. Soon, the last sparks will rise. by @mason.nwf
Y’all insanely excited to say, Join us on May 17th in beautiful Ocean Springs, MS, for an unforgettable evening of food, connection, and creativity at the award-winning @vestige.restaurant - one night of collaboration. This is more than just a dinner; it’s a collaborative culinary experience where community and conversation come together over thoughtfully crafted dishes. We can’t wait to see you there! by @mason.nwf
sunflower seed - green goddess - porcini - summer truffle this one is a little different than our typical approach - sunflower seeds are cooked down in porcini stock and aromatics until plump and swollen kinda like risotto. to serve it’s then met with a green goddess emulsion, shaved porcini and summer truffle this is then served with a sidecar of tomato water cornbread w/ a brown butter tofu emulsion & caviar by @mason.nwf
rhubarb - strawberry - vanilla - elderflower - charcoal by @mason.nwf
langoustine brushed with kombu brown butter over binchotan, tarragon & basil, smoked trout & white fish roe, garnished with things that taste like the ocean sauce inspiration definitely by @andydoubrava by @mason.nwf
halibut, fumet/demi, charred and fried leeks, shiso by @mason.nwf
yuzu miso buttermilk pie, duck fat crust - proper caramelization by @mason.nwf
a dish with some intentionality behind highlighting peak tomato season in the south. - tomato dashi, shio koji, yuzu, nasturtium oil, basil seed hydrated in tomato h20, herbs & flowers. by @mason.nwf
crab & white soy chicken chawanmushi, roasted chicken fat, crispy chicken skin, fingerlime, black lime by @mason.nwf
morel, fava beans, ramps & sourdough - we tried to stick with some traditional techniques on this one while also keeping it fun. Morels are filled with a morel cream & sourdough crumb, seared over binchotan coals as well as ramps, favas are cooked down with veg stock, garlic and pickled ramps then mounted and emulsified with butter. by @mason.nwf

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