P / the tasting panel / july 2009
H O T E L
Twenty years of dreaming and designing are coming to fruition in
Oregon's wine country. The Allison Inn, opening at the end of August,
is nestled in the Chehalem Mountains, with a spa, luxury restaurant
and a fi ve-acre Adelsheim-managed vineyard.
The exquisitely appointed rooms (we love the sunken tubs) feature
original art from local talent. The herb and vegetable gardens will
challenge the notion that this is indeed a literal version of farm-to-
plate cuisine and all meats and fi sh will be from the Pacifi c NW.
"Many of our wines will be organic and biodynamic," says Tom
Bean, restaurant manager for Jory, named after the mineral-rich
volcanic soil indigenous to Oregon's Dundee Hills.
A suckling pig in the rotisserie will be a trademark dish and the
cocktails will be infl uenced from what's grown in the garden.
"There's never been anything like The Allison Inn in this area,"
insists Bean. "This will help to put our wine country on the map."
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T h e A l l i s o n I n n
