At the Allison Inn & Spa, Siletz Chef Jack Strong Explores Native Food - Eater Portland
"At Kai, Strong dove into Indigenous foods via ingredient sourcing. He used squash and beans from growers among the Gila River tribes, used buffalo for tartare and made confit of heirloom tomatoes, grilled elk chops and smoked corn for puree. The restaurant racked up accolades, including AAA Five Diamond and Forbes Five Star ratings; in 2008, Strong was a James Beard Award semifinalist for his work there." - Brooke Jackson-Glidden
