In late 2022, Oregon-born Chef Jack Strong returned to his roots, becoming executive chef at The Allison Inn & Spa in Oregon’s Willamette Valley. In this role, Strong leads all culinary at the 85-room boutique resort, including on-site JORY restaurant.
Strong’s previous experience includes stints at JW Marriott Camelback Inn Resort & Spa, Renaissance Phoenix Downtown Hotel and Sheraton Wild Horse Pass Resort and Spa, spanning more than 30 years and including many accolades and acknowledgements.
At JORY, Oregon wine country cuisine meets a 500-label wine list, paying tribute to the resort’s garden-to-table philosophy, the native flavors of the region and local agriculture.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
A guilty pleasure would be beef or pork, as I primarily eat leaner meats like chicken and turkey (also, I am a big fan of lavender). A food I don’t like to use would be mahi mahi — I feel like I have only had it once where I liked the preparation.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I usually like to do tasting menu formats for home dinner parties — a fun salad maybe topped with a poached egg, a seafood course like scallops with shaved fennel and ruby grapefruit, a beef course of a sous vide ribeye with purple potatoes or grits, and I like making crostata with seasonal fruit for dessert.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
My grandmother taught me to make homemade egg noodle soup; first it was helping her, then making it on my own.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
I like to tell stories through food. I recently made a dish of seared salmon, edible vegetable garden, puffed amaranth soil and pumpkin seed chimichurri. Here at The Allison we have a 1.5-acre working garden, and all the veggies came from there. It looked like a garden, and I could highlight what a special property we have with our own master gardener. This dish shows I like to have fun with food, be interactive with the guests and speak to them.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I don’t really have a particular trend dislike, but maybe full year-round products on a lot of menus versus more seasonal and local ingredients.
There is something magical about sipping a glass of local wine while watching the sun slip into the Aegean Sea as the afterglow tinges traditional, white-washed Cycladic houses with glorious shades of rose, purple and gold. Ancient Greeks believed Helios, the Sun God, caused sunsets by driving his fiery chariot into the sea. Standing at water’s edge in Mykonos, watching the sky slowly turn from purple to inky black, you almost believe it.
The Global Business Travel Association (GBTA) believes business travel is a fundamental force for good and brings the industry together to connect, innovate and set new standards. With members from across the globe, GBTA engages the many voices of business travel to build a collective future, providing a platform for buyers and suppliers to come together, connect with peers, grow their network and shape the future of the industry.
The prospect of a post-visit treasure hunting session inside the shops of landmark museums such as the Louvre in Paris, the Uffizi Gallery in Florence and The British Museum in London can be irresistible. However, some of Europe’s smaller and more unusual museums boast retail spaces with a surprising “wow” factor, often as well-curated as the galleries.
Hyatt Hotels recently announced plans to add more than 30 new luxury and lifestyle hotels and resorts to its U.S., Canada, Latin America and Caribbean portfolio through 2025. These new hotels and resorts span many of Hyatt Hotels’ brands including Park Hyatt, Dream Hotels, Thompson Hotels and Destination by Hyatt.
Reconnecting the World: GBTA Convention 2023 Spotlights the Vital Role of Business Travel and In-Person Connection
In an increasingly digital and interconnected world, the Global Business Travel Association (GBTA) Convention remains an indispensable platform for business travel industry professionals seeking to make the most of the power of face-to-face connections. Taking place August 13–15 in Dallas, the 2023 GBTA Convention provides the unique opportunity for professionals and companies to join visionaries, thought leaders and industry experts for meaningful networking, cutting-edge insights and inspiring innovation.
I hadn’t even made it to my first cup of coffee when I got an early phone call from my sister, who lives two time zones away. “OMG, Kristy, Patsy Cline came on twice while I was driving the kids to school today,” she laughed. “You know what that means, right?” We both gasped and then instantly began singing the lyrics to “La Bamba,” an inside joke we’d shared since our family’s Alaskan cruise decades ago when we, unintentionally, won the ship’s karaoke contest among a sea of Patsy Cline tributes.
The Woodward Geneva and Swiss International Air Lines recently launched a new collaboration to transport passengers to the counter of Michelin-starred restaurant L’Atelier Robuchon. As part of the SWISS Taste of Switzerland inflight culinary program, the partnership provides Business and first-class travelers on SWISS long-haul flights departing from Geneva and Zürich carefully curated menus inspired by the restaurant.
Exclusive Sailing with Global Traveler
In partnership with Nobu Hospitality, SODIC, Egypt’s leading real estate developer, recently announced plans on the expansion of the Nobu brand in Egypt. This expansion entails the development of luxury hotels, branded residences and the acclaimed Nobu restaurant.