The wine team of The Allison Inn & Spa and JORY share their passion for wine and provide our guests with enriching experiences, fostering a deeper understanding and appreciation of the intricate world of winemaking.
Jack Strong, a member of The Confederated Tribes of Siletz Indians, is a culinary professional deeply committed to his craft, exploring the profound narrative of food.
Is there any dish more enticing than a cheeseburger? Whether you enjoy it piled high with cheese, topped with bacon, or with a layer of crunch, a cheeseburger is always sure to satisfy.
Oregon Wine Country’s luxury boutique hotel, The Allison Inn & Spa, welcomed Elaine Heide as the new Wine Director. In her role, Heide will lead all wine programming at the 85-room award-winning resort, including the wine service at the resort’s signature restaurant JORY.
Oregon Wine Country’s luxury boutique hotel, The Allison Inn & Spa, welcomes Elaine Heide as the new Wine Director. In her role, Heide will lead all wine programming at the 85-room award-winning resort, including the wine service at the resort’s signature restaurant JORY.
Located in the heart of Willamette Valley Wine Country, JORY Restaurant and The Allison Inn & Spa represent luxury at its finest. JORY Restaurant boasts delicious farm-to-table dining and offers one of the most comprehensive wine lists in the valley.
Strong, who was born in Siletz and is a member of the Confederated Tribes of Siletz Indians, brings more than 30 years of experience to the table. He is still in awe about everything at The Jory. Being at The Jory is “a perfect fit,” he said. They’re already doing very seasonal menus with very local and fresh ingredients.
Utilizing the best locally sourced produce is key, but it is the expertise in the kitchen that ensures every meal is exquisite.
JORY Restaurant has been awarded the 2023 Diners’ Choice Award. Each month OpenTable analyzes more than 400,000 new diner reviews. OpenTable diners have voted JORY restaurant as one of the best around.
By: Starla Pointer • Staff Writer As a boy growing up near Newport on the Oregon coast, Jack Strong learned that cooking with love could elevate any ingredient, from the most traditional to the most humble — even government commodities. Strong, a member of the Confederated Tribes of Siletz, watched his grandmother turn canned beef
