"November is Native American Heritage Month, and I was honored to be invited to a First Foods dinner at the Allison Inn in Newberg. Executive chef Jack Strong was joined by fellow Indigenous chefs Nephi Craig and Freddie Bitsoie — all three crafted a special meal that was rich with history and cultural meaning. Each course hit the mark, it’s impossible for me to choose a favorite. The first course, by Navajo chef Freddie Bitsoie, was a pinon-crusted salmon served with roasted corn, golden beets, and a juniper-agave glaze. The crust was unlike anything I’ve ever had on salmon, providing a mild, toasty foil to the sweetness of the dish. Chef Nephi Craig handled the second course of perfectly roasted duck served with a duck confit-stuffed squash blossom. Blew the duck I ate in France right out of the water. Chef Strong closed out the meal with the third course, a duo of venison chop and venison sausage with purple potato puree, huckleberry jus, and crispy parsnip." - Eater Staff
