At the Allison Inn & Spa, Siletz Chef Jack Strong Explores Native Food - Eater Portland
"In the American Southwest, Oregon-raised chef Jack Strong helped rouse the Native culinary renaissance. Fifteen years later, he’s diving into the Indigenous foods of the Willamette Valley. The restaurant uses Fort Klamath sturgeon and sources Oregon mushrooms from a Yamhill-based foraging company. Strong has been able to dive deeper into explicitly Indigenous dinners and cooking, such as a Celebration of First Foods with Indigenous winemakers and wine professionals." - Brooke Jackson-Glidden
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Kari Rowe Photo
