In Yamhill Valley, “farm to fork” is a very short trip. Chefs are surrounded by rich farmland offering not only bountiful harvests, but endless inspiration.
The trip is shortest at The Allison Inn & Spa, where JORY restaurant can call upon an acre-and-a-half garden, producing not only the regional produce of the valley, but also aiming to provide the kitchen with crops not normally seen in the area, such as lemongrass and wasabi. Gardener Anna Ashby works closely with JORY chefs, but they don’t even have to talk; the garden has its own blog devoted to the subject, called State of the Garden.
Dundee Bistro also has its own garden, stocking its kitchen with herbs on demand. McMinnville’s Thistle, like some other valley restaurants, shares local farm providers on its website, listing more than a dozen.
Local chefs have short trips to visit their suppliers—the ones that don’t just carry their crops to the kitchen door. They dispatch foragers to find fiddlehead ferns and a rainbow of wild mushrooms, if they don’t go on supply safari themselves.
Even chefs’ trips to the wineries can do double duty, as many vineyards have their own gardens, too. This valley is so rich and diverse that vineyards are not only the source for what’s in your glass, but also for what’s best to go with it on the dish.