Now that we are sufficiently thawed and grapevines are sending out new shoots, it is only appropriate that we begin patio season at mas. We're getting the outdoors ready (if this weekend was any barometer) it looks like a sizzling season ahead. We've been planning our kitchen garden, talking to local farmers about crops, and waiting for signs of morels, ramps, and wild salmon - we should have them beginning this week. We're also talking to local farmers about their suckling lamb and goats, spring chickens, quail and the start of leafy, green vegetable season. Come try our new line of dishes this week including fideos, big, fat semolina wheat noodles with baby clams and basil, or green chard stuffed with ground pork, tomatoes, pine nuts, and manchego, or some carolina line-caught yellowfin tuna tartare. Did i mention our new wine list, out soon, featuring a dozen new finds we think you will love as much as we do, with loads of bargains and value and a few surprises. Well, staff "combines" are this week and more wine training to get ready for the outdoor crush. Yea, we take it seriously and push ourselves physically and mentally, but it's fun and i never knew how competitive the staff was until now.