Press Release:

Oregon luxury resort hosts an exceptional blend of Northwest food & wine experiences featuring celebrated guest chefs

Willamette Valley, Oregon ? December 15, 2016 ? For the third year, the award-winning?Allison Inn & Spa?in Newberg, Oregon will offer a wine and culinary retreat in the Willamette Valley. Featuring a weekend of Northwest wine and food, the 3rd?annual?Cuv?e Weekend?will take place February 24-25, 2017.

New this year, The Allison?s Executive Chef Sunny Jin, whose pedigree includes stints at The French Laundry in Yountville, CA; Tetsuya in Sydney, Australia and El Bulli in Spain, will collaborate with four all-star chef friends who have worked together in the past and are alumni of The French Laundry. The seasoned culinary line up for Cuv?e Weekend 2017 at The Allison Inn & Spa and JORY includes:

• Chef Rodney Wages, most recently Chef de Cuisine at Morimoto Napa, Saison and Atelier Crenn, who has opened his own pop up R.T.B Fillmore in San Francisco.
• Chef Jonathan Mizukami whose background includes stints at El Bulli, Alan Wong?s, Per Se in New York, The Vintage Cave, Grant Achatz?s Alinea in Chicago and Heston Blumenthal?s The Fat Duck in Bray, Berkshire, England.
• Chef Joel Stocks, previously Sous Chef of the two Michelin-starred Graham Elliott Restaurant in Chicago and currently presides over Holdfast in Portland.
• Executive Pastry Chef Courtney Schmidig of Benu in San Francisco rounds out the team. Prior to her time at The French Laundry, Courtney also spent time at The Fat Duck? and Le Manoir in England, Le Meurice in Paris and Arzak in Spain.

The Cuv?e Weekend?begins on Friday, February 24 with an exclusive tasting event, the?Cuv?e Stroll, from 5:00pm – 7:30pm, which will be held at The Allison Inn & Spa. Guests will taste their way through 14 wineries with 20 artisan food and beverage purveyors in a luxuriously relaxing atmosphere. Tickets for the exclusive?Cuv?e Stroll?are $50 and the proceeds will benefit?YES, Yamhill Enrichment Society. For reservations and tickets, visit:?http://bit.ly/2hmuihc.

Coinciding with the?Cuvee Weekend, on Saturday, February 25, the?Oregon Chardonnay Celebration?offers oenophiles an educational seminar and wine sampling from over 40 premier Oregon producers. The seminar, ?Roadtripping through Oregon?s Chardonnay Country? features Food & Wine Magazine?s Ray Isle as moderator with five winemaker panelists. The seminar will be held from 1:00pm – 3:00pm, followed by the Grand Tasting from 3:00pm ? 5:30pm. Seminar and tasting tickets are $170, Grand Tasting only tickets are $85. For reservations, visit:?oregonchardonnaycelebration.org.

On Saturday evening, visitors are invited to partake in a five-course, prix fixe dinner featuring the region?s top wineries. For one night only at the resort?s signature restaurant?JORY, Executive Chef Jin will collaborate with Chefs Wages, Stocks, Mizukami and Schmidig to offer one course from each chef, with top tier Oregon wine pairings. The five-course dinner is $110 per person, with an additional $75 wine pairing available (gratuities not included).? For reservations, call:?503-554-2526

?We are dedicated to providing the best cuisine and wine from the Willamette Valley and are delighted that this year we will be collaborating with a group of celebrated chefs for the third annual?Cuv?e Weekend?at The Allison,? said Pierre Zreik, Managing Director of The Allison Inn & Spa. ?We are committed to giving back to our community and look forward to offering guests access to exceptional local wineries and purveyors at Cuv?e Stroll, as we showcase what makes the Willamette Valley truly special.?

To book a stay at The Allison Inn & Spa during Cuv?e Weekend, ?call?(503) 554-2525?or toll free?(877) 294-2525.