Native American tribes have hunted, fished, foraged, traded, and traveled across what we refer to today as the Willamette Valley since time immemorial. Today, the Confederated Tribes of Grand Ronde continue to share their tribal history, maintain a vital presence in the region, and keep traditions alive for future generations. With Native American Heritage Month fast approaching there are many events to honor and recognize these communities and individual contributions to the present day Willamette Valley.
Foods that Native Americans traditionally used for cooking and eating before European contact is referred to as First Foods. In the Willamette Valley these include Chinook salmon, camas and elk, among others and are still used today as they continue a strong connection within the land and the Native American culture.
For the first two days of November, JORY at The Allison Inn and Spa in Newberg will hold a First Foods dinner series led by Native American chef Jack Strong and an Indigenous Marketplace and Reception. A portion of the dish sales will be donated to the Siletz Valley School’s culinary program in honor of Native American Heritage Month.
The grand event starts Friday, Nov. 1 with Chef Strong, and guest chefs Nephi Craig and Freddie Bistoie. These talented chefs will put together a meal that will melt your taste buds and incorporate First Foods from here in the Willamette Valley.
In addition to the beautifully curated meals, Native winemakers, including Greywing Cellars owned by Brandy Grey, a member of the Cherokee Shawnee tribe and Camins2Dreams owned by Mireia Taribó and her partner Tara Gomez a member of the Santa Ynez Band of Chumash Indians will provide wine pairings A portion of the proceeds will benefit the NW Native Chamber.
Tickets are $195 per person. The event starts at 5:30 p.m.
Continue exploring and recognizing Indigenous Communities of the Willamette Valley with the vendor marketplace. The market will include Native American vendors, makers, handmade crafts and more. Chefs will also be displaying cooking demonstrations while you can enjoy wine and beers from Native winemakers like Oregon winery Greywing Cellars and California-based winery Camins2Dreams in addition to other Willamette Valley wineries
Tickets are $65 per person. The event is from 1-4 p.m.
Chef Jack Strong is of the Confederated Tribes of Siletz Indians and grew up on the Siletz Reservation on the Oregon Coast. Strong always had a fondness for food. In high school, he worked at a fish and chips restaurant and saw firsthand the importance of locally sourced foods and community. Early in his career, he worked at a handful of places in the West, including being the chef de cuisine at Sheraton Grand at Wild Horse Pass, home to the award-winning Kai restaurant. In 2022, he decided to come back to the PNW and took the executive chef position at The Allison Inn & Spa's JORY Restaurant in Newberg. Here, Strong combines the flavors of the Willamette Valley to bring guests the authentic taste of Oregon.
Chef Nephi Craig is the founder of The Native American Culinary Association. He is a member of the White Mountain Apache Tribe and is half Navajo. He has an extensive background in classical French cuisine and likes to use modern cooking techniques alongside traditional ones. He is the executive chef at Café Gozhóó on the White Mountain Apache Tribe in Arizona, a restaurant dedicated to promoting substance recovery and community healing centered around food.
Also having pursued a culinary degree in French culinary is Navajo Chef Freddie Bistoie of the Tábąąhá Edgewater Clan. Bistoie’s background is impressive, as he was executive chef at the Fire Rock Casino in Church Rock, N.M., and moved on to executive chef of Mitsitam Café at The Smithsonian National Museum of the American Indian. For Bistoie, the culinary world is always evolving. Through food, Bistoie honors the past by incorporating traditional knowledge but still uses current practices.
