Visit The Allison Inn & Spa for Oregon Wine Country cuisine

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By • Apr 1st, 2010 • Category: Wine and Liquors

In a secluded corner of the Willamette Valley, a culinary movement has taken hold at The Allison Inn & Spa, the newest home for Oregon Wine Country cuisine.

Designed for individuals and couples getaways, family reunions and corporate retreats, The Allison sprouted from the fertile ground in late 2009 much like the crops and and vineyards that surround and serve to support the resort. “In all my years running hotels around the world, I have never witnessed a level of commitment to cuisine that matches what we have been given at The Allison,” notes Pierre Zreik, Managing Director. “Nearly a full acre has been dedicated to the Chef’s Garden, enabling Executive Chef Stephen Marshall to create the freshest seasonal cuisine for guests each week,” he continues.

“With more than 70 planted varietals, it is like a chef’s ultimate playground,” Marshall has been quoted. “And I get to meet Oregon’s finest purveyors who bring their best crops into The Allison on a daily basis – the model is the most like cooking in Europe that I’ve ever seen in the United States.”

This culinary concept was developed by Ercolino Crugnale, the property’s Director of Food & Wine, who played a key role in engineering operations to support the 100-seat JORY Restaurant with its Open Kitchen and Chef’s Table and private dining rooms in addition to a 12,000 square foot event space for catering and meetings. 24-hour in-room dining for the 85 accommodations is also prepared from JORY’s kitchen. “The Allison has received immediate acclaim for its food and wine programs, which is deeply gratifying,” notes Crugnale. The Oregonian named JORY one of the best new restaurants of 2009 in its annual ‘Rants and Raves’ column published each calendar-year end.

Crugnale was recently recognized by Food & Wine Magazine as one of the top seven sommeliers in the United States for his work at The Allison, which features more than 700 labels on JORY’s wine list and 50 wines-by-the-glass in the bar and inviting Living Room, including over 100 Pinot Noir producers from Oregon. According to Food & Wine’s Megan Krigbaum, Crugnale won this recognition “because his list has the perfect balance of local Oregon wines and terrific selections from the rest of the world.”

The Allison will produce its own wine bottled in 2011 from its five-acre vineyard located amongst the property’s rolling 35-acre setting. The vineyard is being managed by Oregon’s renowned vintner David Adelsheim and features three of the state’s best known soil types, Willa-Kenzie, Woodburn and Jory, all of which are anticipated to provide their signature wines with great distinction and variety.

But guests do not have to wait until 2011 to experience viticultural variety at The Allison. The restaurant recently launched a weekly wine-tender program featuring a local ‘celebrity’ from Oregon’s wine industry sharing complimentary pourings of their varietals for neighbors and guests alike. A full calendar of upcoming wine-tender appearances can be found on the property’s extensive event calendar at http://theallison.com/calendar/index.php.

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