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. The Inn has opulent accommodations, deluxe spa treatments, indoor and open-air art galleries, gardens, vineyards, and stunning valley views. The Allison Inn & Spa provides everything a discerning traveler desires and is the perfect home base for discovering exceptional Willamette Valley wines.
Food at The Allison Inn & Spa and JORY Restaurant Executive Chef Jack Strong stands at the helm of the food scene at JORY Restaurant at The Allison Inn. Before working at JORY Restaurant, Chef Strong was nominated for the James Beard Best Chef Southwest while working at Kai Restaurant. Chef Strong is known for his New Native American Cuisine, and with over 30 years of experience in the culinary world, he says, “Good food starts with the soil.” Chef loves to tell stories through food. At The Allison Inn, he and his team have implemented a vast 1.5-acre garden project, a new greenhouse, and eight beehives to help pollinate his plants and provide honey throughout the year.
The team collaborates on planning for each season and is working to rekindle relationships to provide additional locally sourced ingredients for JORY Restaurant. The kitchen makes almost everything from scratch, and Anna is the master gardener and master beekeeper.
Chef Strong is part of a relatively new management team. Their goal is to make The Allison Inn & Spa and the JORY Restaurant approachable. The Allison will host wine dinners throughout the year, and Chef Strong is utilizing different talented chefs from his team for each event. He said, “We don’t want this to be where you just come for anniversaries or special occasions, but a place to frequent regularly.”
dining at jORY restaurant
My daughter, Brittney, and I enjoyed a fabulous dinner at JORY Restaurant. Wine Director Brian Cook partnered with our server Jeremy to pair our menu with several fantastic wines. We began with an Apple and Pear Salad featuring spiced apple butter, pinot noir poached pears, goat cheese, white balsamic vinaigrette, and candied walnuts. Jeremy paired the salad with a crisp and delicious glass of 2018 Argyle Blanc de Noirs Brut. Another delicious course and one of the chef’s favorites was the Northwest Mussels with butternut squash fume, in-house cured venison apple sausage, sage, and focaccia bread. We savored a 2019 Les Allées Du Vignoble Chablis that mellowed the dish’s saltiness and created a delectable creaminess between the food and the wine.
Next, we enjoyed the Seared Fort Klamath Sturgeon with ivory lentils, purple cauliflower from the garden, mirepoix, house pancetta, and preserved Meyer lemon butter. The fish was tender and light, and the lentils added a heartiness to the dish. A Tasting of Duck included pan-seared duck breast, crepinette of confit and duck sausage, sweet potato gratin, crispy Brussels sprouts, caramelized onion puree, leeks, and huckleberry jus. The perfectly cooked duck arrived with a sweet potato gratin and huckleberry jus that added just the right sweetness to the dish.
