At the Allison Inn & Spa, Siletz Chef Jack Strong Explores Native Food | Eater Portland

"As the executive chef at the Allison Inn & Spa, I watched Strong shift his focus to Indigenous Pacific Northwest foodways, building relationships with local growers and foragers and staging events like a Celebration of First Foods that traced pre-contact to post-contact ingredients; that dinner included courses such as an Olympia oyster topped with heirloom tomato water gelee, bison loin tartare, tribal-caught salmon with pumpkin seeds and tepary beans, and a potato cup using Ozette potatoes grown by a Yakama descendant—reflecting Strong’s emphasis on place, seasonality and storytelling through collaborations with groups like the Northwest Native Chamber and Vibrant Table." - Brooke Jackson-Glidden