Answers from Our Experts (1)
The menu at JORY at The Allison Inn spotlights farm-to-table cuisine and features local growers from nearby hazelnut farms, olive groves, orchards and even a handful of local cheese makers crafting chèvre just a few miles up the road.
Executive chef Sunny Jin also loves to garden and harvests from his half-acre chef’s plot daily to garnish plates with just-plucked edibles. You’ll find quintessential Pacific Northwest fare like cedar plank steelhead with potato confit, black trumpet, celery, pomegranate, hazelnuts and saba-brown butter alongside savory favorites, such as the heavenly light Yukon Gold potato gnocchi topped with Dungeness crab (when in season), caramelized fennel, sweet carrots, pernod and crème fraîche. Of course, this being a Willamette Valley restaurant, every dish is wine friendly at this Forbes Travel Guide Four-Star restaurant.
You’ll find the desserts also are meant to be enjoyed with wine — they all come with a suggested pairing. An Okanagan ice wine is recommended for the powdered-sugar-dusted beignets, which come with vanilla mousse, raspberry caramel and dark chocolate sauce; while a Barnard Griffin port is supposed to pair well with the dark chocolate-pinot noir soufflé cake with espresso crème anglaise, dulce de leche, cocoa nib brittle and vanilla bean ice cream.