At the Allison Inn & Spa, Siletz Chef Jack Strong Explores Native Food | Eater Portland
"Inside Jory, the Allison Inn’s restaurant, I observed Strong working to grow the team and let the on-site garden shape the menu—collaborating closely with master gardener Anna Ashby—while highlighting Pacific Northwest ingredients like Fort Klamath sturgeon (noted for arriving so fresh it still wriggles), locally foraged Oregon mushrooms tucked into ravioli or paired with garden beans, and shellfish-forward preparations such as mussels served with a sturgeon-squash fumet and venison-sage sausage or tucked into a fall bouillabaisse." - Brooke Jackson-Glidden
