wine country weddings - the allison
TRANSCRIPT
wine country weddingshappily. ever. after.
Photography By: Ben Powers
congratulations.We thank you for considering The Allison Inn & Spa as the destination for your special day!
Situated on 35 pristine hillside acres in the heart of Oregon’s Willamette Valley Wine Country, we are the first luxury resort in the region and offer an ideal setting for your wine country wedding.
You and your guests will delight in our 85 luxury accommodations featuring stunning views, gas fireplaces, spa-inspired bathrooms, original artwork and private balconies or terraces.
Our signature restaurant, JORY, named for the soil that produces the state’s famous pinot noir, showcases Oregon Wine Country cuisine, with an emphasis on seasonal produce from our Chef’s Garden, complemented by an extensive award-winning wine list.
With 12 spacious treatment rooms, an indoor swimming pool, luxurious lounges, a state-of-the-art fitness studio and an impressive array of services including “Pinotherapy”, the Allison Spa will pamper all of your senses, leaving you aglow for your most cherished day.
Unmatched in style and reflecting the bounty and beauty of Oregon, our wedding event settings are ideal for 100 to 150 guests and include lush outdoor gardens for the ceremony and a ballroom, terrace and foyer to continue the celebration. Our experienced team will assist you from start to finish with your planning to ensure your vision becomes a perfect day.
We welcome the opportunity to better acquaint you with our property. Please contact our Wedding Events Manager to arrange a time to tour the property and begin discussing details!
rest. assured.
details, details.
ceremony gardencoppergold ballroom, terrace & foyerfood & beverage minimumwedding menusgeneral event information wedding detailsexecutive chefenvironmental responsibilitypreferred vendors
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gardens.
meadow gardenoutdoor ceremony location | 2,500 sq. ft.seats up to 150 guests
includes garden chairs, two-speaker sound system with microphone and wine country water station
requires minimum guestroom block of 10 rooms on the wedding night
site fee: ceremony: $4,000
ballroom, terrace & foyer.
coppergold ballroom, terrace and foyerindoor reception location with outdoor terrace | 4,500 sq. ft
ballroom seats 100 to 150 guests
includes tables, high quality linens, mahogany chiavari chairs or banquet chairs, dance floor and comprehensive lighting package
site fee: $8,000
Photography By: Ben Powers
food and beverage minimum.
$155 per person or $15,500, whichever is greater.* food & beverage minimum does not include service charge (currently 22%).
with our compliments. the following items are included in your site fee:
• use of ballroom, terrace & foyer• tables, chairs, china, glassware & flatware settings
• tables for reception, gifts, guestbook & wedding cake
• linens by rivolta carmignani & napkins by Garnier-Thiebaut
• oak parquet 16’x16’ dance floor• comprehensive lighting package• valet parking for your guests• wi-fi internet access• wedding events manager to oversee your event
wedding menus.
reception
cold hors d’oeuvres butler-passed or displayed | 55. per dozen
oregon goat cheese-pistachio “truffles” with grapes
sweet tomato, basil and ‘ciliegine’ mozzarella skewers
crostini with herbed ricotta, prosciutto & frisée vinaigrette
profiteroles with smoked chicken, apple, truffle, celery & walnut
smoked salmon on lavosh with crème fraîche, capers & pickled red onion
wagyu beef tartare on crostini with fried capers
duck pastrami on caraway crostini with dijon & leek ravigote
ahi tuna poke, crispy wonton and scallion salad
seasonal ceviche with corn crisp
warm hors d’oeuvres (served at room temperature) butler-passed | 62. per dozen
triple cream brie tartelette with marionberry compote
moroccan-spiced lamb with harissa aioli & mint
ginger-chicken skewers with spicy pistachio sauce
crispy potato cake with housemade chorizo & choucroute
grilled garlic-ginger beef skewers with thai red curry sauce
dungeness crab cakes with mustard-caper dipping sauce
honey-chile glazed gulf prawns tossed in sesame seeds
grilled sea scallops with truffled citrus-fennel slaw
maple-glazed ham, white corn grits & aged cheddar
pork belly confit with truffled celery-apple slaw
bacon-wrapped dates with marcona almonds and wildflower honey
reception
oyster baroysters on the half-shell butler-passed or displayed | 69. / dozen (minimum order of one dozen)
served with classic cocktail sauce, mignonette, bottled hot sauces, lemon wedges
oyster shooters butler-passed or displayed | 96. / dozen (minimum order of one dozen)
virgin bloody mary shootercucumber-ginger shootergazpacho shooter
reception
display stations designed for one hour of service.
salumi & charcuteriedisplay | 20. per personprosciutto, sopressata, house-cured olives,mustards & cornichons
cruditésdisplay | 12. per personseasonal vegetables, olives, herbed flatbreads,hummus & buttermilk dressing
fresh fruitdisplay | 9. per personsliced seasonal fruit with fresh mint
domestic & imported cheesesdisplay | 19. per personwith toasted hazelnuts, dried fruits, grapes,artisan walnut bread & sliced baguette
pacific northwest artisan cheese gallerydisplay | 29. per persona collection of rare, classic & artisanal farm cheesesfrom around the pacific northwest, marcona almonds,dried fruits, grapes, artisan walnut bread, sliced baguette,fruit compotes & jams
plated dinner
soup or salad (select one)
soupsbutternut squash soup, pistachios & sage brown butter
potato soup, crushed hazelnuts & red pepper coulis
roasted beet soup, smoked chicken, mascarpone & marcona almonds
cauliflower soup with bacon lardons & celery-apple relish
shellfish bisque, brioche croutons & tarragon oil
chef’s seasonal soup selection
saladscaesar salad with garlic croutons & shaved reggiano
arugula salad with prosciutto, pickled pear, toasted pine nuts & honey-citrus vinaigrette
spinach salad with oregon blue cheese, toasted hazelnuts, oranges, candied bacon& cider vinaigrette
heirloom lettuce with red onion, pinot-poached cherries, chèvre, croutons & muscatel vinaigrette
barley salad with apples, celery, cucumber, pecorino & white balsamic emulsion
frisée with lardons, applewood bacon, fines herbes & red wine vinaigrette
chef’s seasonal salad selection
plated dinner prices vary, see below.
entrées are priced as a three-course meal. a maximum of two entrée choices may be accommodated with the higher entrée price being charged.
for groups over 100 guests, the same vegetable and starch accompaniments will be utilized for both entrée selections. dinner includes local organic regular and de-caffeinated coffees, steven smith teas and artisan breads.
plated dinner
entrées (select up to two, pre-counts required in advance)
northwest seafoodmiso-glazed salmon | 64.mustard greens, shiitakes, black rice risotto and green peppercorn vinaigrette
seafood saffron risotto | 62.crab, shrimp, melted leeks & chervil
sautéed halibut | 69.crispy pancetta, olives, quinoa & wilted spinach
meat & poultryslow-roasted pork loin | 62.fennel-thyme brioche stuffing, caramelized apples & whole grain mustard jus
braised painted hills beef short rib | 70.sweet carrots, creamy polenta, lacinato kale, tomato marmalade & pinot noir jus
grilled beef tenderloin | 85.roasted yukon potatoes, swiss chard & foraged mushroom bordelaise
pan-seared oregon lamb | 83.harissa-braised chickpeas, glazed carrots, grilled radicchio & cumin-yogurt emulsion
lemon & herb-seared chicken breast | 60.wilted greens, farro ‘risotto’ & natural jus
herb & chèvre-stuffed chicken breast | 62.cauliflower purée, roasted carrots & herbed truffle-chicken jus
duo entréesgrilled beef filet & garlic-herb prawns | 94.swiss chard, leeks, wild mushrooms & potato purée
grilled filet mignon with king salmon | 106.potato gratin, spinach, braised cipollini & port reduction
plated dinner
dessert (select one)
dark chocolate pinot cakevanilla bean pot de crème with sablé cookiebutterscotch budino with orange-cornmeal shortbreadhuckleberry tart with caramel & chantillypastry chef’s special dessert trio, please add 6. per person
Photography By: Ben Powers
buffet | 42. per personminimum charge for 35 guests.
miniature pastry tarts(select two)seasonal fruitchocolate caramellemon meringuewhite chocolate moussepassion fruitbanana creamdulce de leche
assorted housemade petit fours(select two)linzer barsassorted french macaroonschocolate-dipped coconut macaroonsgluten free chocolate-coconut cookies mexican wedding cookiestoffee browniesall-american cookie favorites (chocolate chip, peanut butter, oatmeal-raisin and snickerdoodle)
allison sweet table
petits gâteaux(select three)opera torteraspberry-almond moussehazelnut pound cakeminiature vanilla bean cheesecakesespresso turtle tortecarrot cake with white chocolate cream cheese frosting & walnut pralinechocolate hazelnut tortelemon-poppy seed cakegerman chocolate cakeclassic tiramisu
included confectionsassorted candies & truffles
beverages
all hosted bar selections include:assorted beer | 7. per drinklocal and micro brews, domestic and imported
assorted soft drinks | 5. each
fresh assorted juices | 6. eachhouse-filtered still & sparkling water
wine & champagneplease select from our wine list.
hosted barbeverages are charged on consumption.
one bartender per 75 guests. bar set-up fee of 125. per bar.
deluxe bar11. per drinkabsolut vodka, tanqueray gin, jose cuervo gold tequila, jack daniel’s whiskey, dewar’s scotch, bacardi silver rum
premium bar13. per drinkketel one vodka, bombay sapphire gin, johnnie walker black scotch, stein rum, hornitos tequila, bulleit bourbon
artisan bar15. per drinkmedoyeff vodka, aviation gin, glenlivet 12-year scotch, patrón tequila, mt. gay rum, knob creek bourbon
beverages
cognac & brandy bargermain robin | 13. per drinkremy vsop | 13. per drinkboulard calvados | 15. per drinkhine rare & delicate | 19. per drink
bloody mary & mimosa bar13. per drinkallison bloody marys,bellinis & mimosas
specialty beverage stationsbeverages are charged on consumption, unless otherwise noted.one bartender per 75 guests. bar set-up fee of 125. per bar.
mojito bar15. per drink(select two)traditional, raspberry, blackberry, blueberry
sangria bar11. per drink*white wine, peach & mangored wine & fresh seasonal fruit*minimum charge for 25 guests, per selection.
martini bar15. per drink(select two)classic, cosmopolitan, chocolate, pinot-tini, pomegranate, lemon drop
scotch barglenlivet 12 year | 12. per drinkmacallan 12 year | 13. per drinklaphroaig 10 year | 15. per drink
beverages
SPARKLING WINESbrut, argyle oregon 56.brut, veuve clicquot “yellow label” france 96.prosecco, la marca italy 40.
WHITE WINESchardonnay, adelsheim oregon 54.chardonnay, far niente california 105.chardonnay, king estate oregon 44.pinot gris, chehalem “3 vineyards” oregon 46.pinot gris, austin knoll oregon 44.sauvignon blanc, patricia green cellars oregon 45.
OREGON PINOT NOIRa to z wineworks region: willamette valley 45.archery summit, “premier cuvée” region: willamette valley 96.austin knoll region: willamette valley 72.bergström “bergström vineyard” region: dundee hills 162.bethel heights “estate” region: eola-amity hills 63.chehalem, “3 vineyards” region: willamette valley 68. domaine serene “evanstad reserve” region: willamette valley 160.
OTHER RED WINEScabernet sauvignon, bergevin lane washington 69.cabernet sauvignon, caymus california 165.carbernet sauvignon, jordan california 120.merlot, chateau ste. michelle “indian wells” washington 46.merlot, duckhorn vineyards california 114.merlot, natalie’s estate “the pines” oregon 60.syrah, delille “doyenne” washington 95.syrah, l’ecole washington 63.
wine listsommelier ken bolick’s cellar selections. prices listed are per bottle and wine selections are charged on consumption.
general event information.
Photography By: Soul Mates Photo
wedding menus
food and beverageFood and beverage prices are exclusive of service charge (currently 22%) and are subject to change without notice. As many of our products are locally-sourced, please note that menu items may change upon short notice due to seasonal -and regional availability.
Our menus are designed as pre-selected set menus and entrées are priced as a three-course meal. A maximum of two entrée choices may be accommodated with the higher entrée price being charged. For groups 100 - 150 guests, the same vegetable and starch accompaniments will be utilized for both entrée selections.
confirmation of attendanceYour Wedding Events Manager must be notified of your final guaranteed guest count and entrée counts no later than 7 calendar days prior to the wedding date. This number will not be subject to reduction. If your Wedding Events Manager is not notified by the time the guarantee is due, the estimated attendance as noted on the Banquet Event Order will serve as your guarantee. Our Culinary Team will over-prepare for a 3% increase in attendance, above your guarantee. You will be charged for your guarantee or actual attendance, whichever is greater.
damagesWe reserve the right to inspect and control all weddings. Liability for damages to the premises will be charged accordingly. The host of the wedding is held responsible for personal property or equipment brought on premises.
alcoholic beveragesOregon Liquor Control Commission regulations require that we provide a bartender to dispense all alcoholic beverages. Additionally, our alcoholic beverage license requires that our staff request proper identification (photo ID) of any guest of questionable age and refuse alcoholic beverage service if the guest is either underage or proper identification cannot be produced. Service will be refused to any guest, who, in our staff’s judgment appears intoxicated. Outside alcoholic beverages are not permitted.
wedding details.
Photography By: Bethany F Photography
save the dateOnce you have selected the date for your special day, we will prepare a customized agreement outlining your event details and deposit schedule. Upon receipt of the agreement, you will have 10 days to review, sign and return it to us along with the first (non-refundable) deposit. Your wedding date is secured once we receive the signed agreement and deposit. Deposit amounts vary based on the selected date, anticipated attendance and period of time between the contract signing and actual wedding date.
may we suggestYour wedding event will have a set food and beverage minimum. This minimum does not include garden site fees, additional room rental fees or audio visual charges, and must be met before service charge is applied (currently 22%). Food and beverage minimums are not quoted more than one year prior to your event date. Additionally, we are the sole provider of all food and beverage served in our event facilities. Food, beverage and all audio visual equipment items are subject to service charge (currently 22%).
The use of an outside wedding cake vendor is permitted. Our cake-plating fee is $5 per person, plus service charge. Please refer to our Preferred Vendors list for recommendations.
caring for your guestsA minimum guest room block of 10 rooms on the night of the wedding is required with your event booking. The room block guarantees a contracted number of rooms at a special group rate exclusively to you and your guests until 60 days prior to your wedding date. Once the contracted room block hold expires, financial responsibility for rooms not reserved applies. Guests may continue to secure reservations after this time, based on availability and at the prevailing rates. The special group rate is no longer guaranteed once the block has been exceeded.
We are pleased to offer one complimentary deluxe king guest room for the bride and groom on the night of the wedding. The complimentary room is reserved outside of the required minimum guestroom commitment.
Reservations may be secured by submitting a rooming list to your Wedding Events Manager or by individual call-in through our Reservations Department. Guest room rates are net, non-commissionable.
culinary creationsYour set menu may include a maximum of two pre-selected entrée choices, provided that counts are submitted to your Wedding Events Manager no later than 10 calendar days prior to the wedding date. The price will be based upon the higher-priced entrée and selections must be identified by a meal indicator card.
Our Culinary Team will assist in creating alternative options for guests with dietary restrictions, at no additional cost. Please notify your Wedding Events Manager of special dietary requirements during the menu planning stage.
menu tastingWe are pleased to offer a complimentary menu tasting for up to four guests, which includes a choice of three starters and three entrée selections (hors d’ oeuvres and desserts are available to taste at an additional fee). Due to seasonal availability, your tasting should occur within 60 days of your wedding day. Tastings are available by appointment only and based on availability, Monday through Thursday, 3pm to 4pm, and may be arranged through your Wedding Events Manager.
setting the sceneSigns, banners and displays may not be erected or displayed in any part of the property without our prior written approval; once approved, these items must be free-standing (without attachment to walls, ceilings or floors). All table top candlelight must be contained in glass. Due to the delicacy of our garden lawns, flower petals are not permitted in the outdoor venues.
preparations for tying the knotEvent consultation with your Wedding Events Manager is included in your food and beverage minimum. Your Wedding Events Manager will be available to assist with details relating to your guest room block arrangements, menu selections, event setup and timing and will also be onsite the day of your wedding to ensure a flawless event. Additionally, we require that you secure a full-time Wedding Coordinator to oversee your event planning and also be available the day of the wed-ding to facilitate the details. Wedding coordinators must be preapproved by your Wedding Events Manager. Please refer to our Preferred Vendors list for approved wedding coordinators.
Your Wedding Coordinator must be available to perform the following duties:-Communicate all relevant event information to your Wedding Events Manager at least 2 months in advance of your wedding day.
-Provide an accurate timeline for the event day to your Wedding Events Manager at least two weeks in advance of the wedding day.
-Coordinate all aspects of the rehearsal and ceremony (if held at The Allison Inn & Spa).-Work with all hired vendors (florist, rental companies, officiant, photographer, musicians, etc.) to oversee all event particulars and ensure appropriate timing.
We do not employ officiants, florists, decorators, photographers or musicians. Please refer to our Preferred Vendors list for recommendations. Should you wish to enlist the services of a vendor not listed, please notify your Wedding Events Man-ager to ensure the vendor reviews and signs our Vendor Responsibility Agreement.
rain or shineThe decision to move your ceremony guests indoors is ultimately up to you on the day of the wedding. The most appropriate location will be designated by your Wedding Events Manager, based on availability.
executive chef.
sunny jinGraduating at the top of his class from Portland’s Western Culinary Institute where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry working for three years under renowned Chefs Thomas Keller and Corey Lee. In this capacity, Jin created and executed new menus every day at the highest level of quality.
Following this experience, Jin took the opportunity to work at the top-rated restau-rant in the southern hemisphere, Sydney, Australia’s Tetsuya’s, working alongside eponymous Chef Owner Tetsuya Wakuda. His experience was heightened by side visits throughout Australia, New Zealand, Vietnam, and Thailand, where he was able to experience explosive and diverse cuisines.
His return to the U.S. was marked by the rare assignment of preparing for a season at El Bulli, the world’s top-rated restaurant, located in Catalonia (Spain). He worked at El Bulli for the 2009 season under Ferran Adria and Oriol Castro and, thereafter, traveled throughout Europe to explore the culinary cultures of France, Italy, Ger-many, and the Netherlands.
Upon his return to the U.S., Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. “Oregon’s commitment to seasonality and local produce most resembles European culinary communities,” notes Jin. His search for a position amongst this emerging scene led him to JORY at The Allison Inn & Spa which has been among the state’s best reviewed new restaurants since its opening. “I wish to be a part of the continued growth of this extraordinary area and have always felt proud to call Oregon home,” notes Jin.
environmental responsibility.
The Allison Inn & Spa is LEED Gold Certified, one of a handful of hotel properties in the world committed to achieving this ‘green seal’ with regards to building practices and ongoing sustainable operations. Key ‘green’ features include solar hot water, photo voltaic cells (generating 7% of electricity) and a sedum “green eco-roofing” planted on the west wing.
The property is sited within the urban limits of Newberg, Oregon so develop-ment does not encroach upon environmentally sensitive Willamette Valley agricultural lands. The importing of mature trees and gardens to the site resulted in a net agricultural gain (significantly more trees and vegetation were brought on to the property than displaced by the development).
Behind the scenes, our operations team is dedicated to the same principles. Waste and recycle management, green cleaning and laundry practices, local-based culinary programs and a tireless approach to environmental stewardship are key to our values.
environmentally-aware touches• emphasis on sustainability and preservation• work with suppliers to ensure their products and services reflect our ethics• monitoring short and long term environmental impact of our property
and its operations• energy-effective appliances, light bulbs, refrigerators, computers that
automatically sleep• use of as many sensors, timers and energy-efficient fixtures as possible• programmable thermostats• working with vendors to reduce unnecessary packaging and focusing
on bulk products• elimination of styrofoam products• use of cloth napkins in the restaurant and restrooms• solar hot water, photo voltaic cells (generating 7% of electricity)• sedum “green eco-roofing” planted on multiple roofs• reusable, refillable soap, shampoo and conditioner bottles in guest rooms• sheet and towel saver program• in-room water filtration systems• water efficient sinks, showers and water closets• use of recycled paper products• use of local businesses• locally-sourced foods• one and a half acre on-site chef’s garden• compost and recycle program• energy conservation (including wind, power and carbon offsets)• water conservation program• solid waste management program• indoor air quality program• 100% non-smoking property• use of glass water bottles (instead of plastic)• wine punts® partnership (our wine bottles are repurposed into glassware
for the guestrooms)• water stations instead of water bottles (included in all meetings and events)
preferred vendors.
wedding plannersoirée special event planning, molli barss(503) 230-9311 | [email protected]
ella events, carmen shah(503) 236-2933 | [email protected]
musicall wright music, disc jockey(503) 635-1115 | [email protected]
mobile music entertainment, disc jockey(503) 638-0624 | [email protected]
great beginnings, disc jockey(503) 998-8768 | [email protected]
duo con brio, string quartet(503) 526-3908 | [email protected]
pacific talent, event productions(503) 228-3620 | [email protected]
floristzest floral & event design(503) 887-1544 | [email protected]
punch floral design(503) 781-9880 | [email protected]
photographersoul mates photo(503) 933-5359 | [email protected]
gabriel boone photography(971) 533-7722 | [email protected]
powers studios(503) 478-0997 | [email protected]
bethany f photography (503) 502-6744 | [email protected]
artistique (503) 310-9083 | [email protected]
videographerhybrid moon(503) 295-1991 | [email protected]
focal point digital media(503) 588-0251 | [email protected]
a niko productions(503) 833-2479 | [email protected]
cakedream cakes(503) 329-9744 | [email protected]
ak cake design(503)-741-9241 | [email protected]