Friday Harbor, WA Dining at Coho Restaurant
Coho Restaurant Newsletter April 2009
In This Issue
Recipe of the Month
Monthly Wine Picks - Portugal
Our Cookbook
Coho Partners to Benefit Community
Coho's New Hours

Recipe of the Month

Herb Encrusted Lamb Chops 
This recipe Smoked Hazelnut Encrusted Lamb Chops is simple to prepare. While you are smoking the lamb, grill some vegetables and make a fresh spring salad with a citrus vinaigrette.  Pair with a South African Pinotage.  Enjoy!
Quick Links

Our Wine Picks - Portugal

Wine Pour

Herdade dos Grous Tinto 2006 Herdade dos Grous is located near the tiny village of Albemoa in southern Portugal.  This wine has an appealing "nose" followed by an extremely smooth flavor which is full of fruit and  soft tannin structure. Pairs with roasted or grilled meats, pasta dishes with red sauce or drunk by itself.  (Argones (Tempranillo) 35% Alicante Bouschet 30% Touriga Nacional 20% Syrah 15%)  $17.
 
Herdade do Mouchão Alentejano 2002
The legendary Mouchão is one of Portugal's most revered wines. Made in traditional open stone fermenters, it's a wine, whose dark tannins and dense fruits demand attention and time. At this stage-six years in-its life, it remains a baby, but in another 5 years, it will start to be a great wine.   $40
 
Casa de Cello Quinta de Vegia  Porta Fronha 2005
Dry, very vinous nose, with cherry and red currant fruit, with a fine raspberry quality. Lovely raspberry on the palate, with a dry grippiness, but plenty of dry, savoury fruit.   Touriga Nacional, Aragones (Tempranillo), Alfrocheiro.  $20.

 Our Cookbook 

Washington State Cookbooks

Coho guests receive $5.00 off La Cucina Anna Maria:  Good Life Recipes from San Juan Island.  Many of the recipes from our restaurant menu and those featured in our newsletter
are drawn from this book. Regularly $24.95, now $19.95.
  Available at our online store.
Greetings!

Greetings from Friday Harbor! 
 
Last month we were excited to announce the arrival of spring.  We delighted in the first of the early greens from our local farms.  Now we are patiently awaiting the spring crops to reach maturity for harvest.  We are featuring local leeks, braising greens and spring salad mix, cauliflower, sorrell, parsley, baby fennel, mint, pansies, and mustard in our dishes at Coho.
 
One of the farms that supplies Coho is Synergy Farm.  Susan and Peter Corning, the owners of Synergy Farm, practice biointensive farming - a technique that dates back more than 4,000 years to ancient China.  Their low-impact farm helps protect the island's precious ecosystem and healthy quality of life, while providing nutritious food for our community.
 
Synergy Farm's biointensive system relies on a number of techniques to produce yields that can average four times higher (per acre) than commercial-industrial agriculture while improving the quantity and quality of the soil, and minimizing the consumption of energy and water. 
 
These are the main components of their farming practice:
1.  Double-dug raised beds that have been "double-dug" down to 24 inches.  This allows for very close spacing of plants and very deep root structures. 
2.  Composting, which replenishes nutrients that crops take out of the topsoil.  Susan and Peter maintain the equivalent of more than 30 compost piles.
3.  Intensive planting.  Seeds are propagated in flats and transplanted quite close together so that the leaves of the mature plants touch one another.  This creates an umbrella - a "micro-climate" -- over the bed which reduces water evaporation, retards the growth of weeds, retains the carbon dioxide that the plants need for growth and protects the micro-biota living in the soil.  
4.  Synergistic planting of crop combinations so that plants that are grown together enhance each other.  
5.  Carbon-efficient crops.  Some 50-60% of all the crops grown on a modern biointensive farm are dual-purpose crops that provide both calories for humans and an abundance of material for building compost piles. 
6.  Mobile greenhouses.  Susan and Peter have nine mobile greenhouses that rotate between summer and winter beds.  During the winter months, the mobile greenhouses (some heated) grow lettuce and other salad crops that would otherwise not survive our Northwest winters.  In the summer, the greenhouses cover tomatoes, cucumbers, peppers, eggplants, and other heat-loving crops.  By rotating the greenhouses on alternate beds, they prevent the soil from accumulating mold.
7.  Rainwater catchment. The Cornings have enlarged the farm pond and installed a rainwater catchment system and solar powered irrigation that provides filtered water for the gardens. 
8.  Pastured poultry. Synergy Farm's laying hens are pasture-raised and organically fed, and the meat chickens are also pasture-raised in mobile "hoop coops" that are moved daily to fresh ground.
 
We appreciate all the hard work that Susan and Peter and all the other farmers that we work with do to provide our community with fresh, organic and healthful produce. 
 
We look forward to other sharing news about food and wines from the Islands with you and look forward to the pleasure of hosting for dinner. 
 
Best,
 
Anna Maria & Dave
Coho Restaurant's Owners
Save the Date and Help Wolf Hollow Wildlife Rehabilitation Center
Coho Benefits for Wolf Hollow Wildlife Rehabiliation Center 
Join us and kick of summer with our last wine dinner on May 22nd or a Battle of the Winemakers -  California vs. Washington.  We hope to settle the age old debate as to which state makes the better wines.  We will begin with a Sparkling Wine followed by 3 flights - Chardonnay, Zinfandel and Cabernet Sauvignon and end with a dessert wine.  We will compare how differences in weather and soil give each state its characteristic style. 
 
Enjoy food, fun and friends while helping our feathery, fluffy and furry friends at Wolf Hollow Wildlife Rehabilitation Center!  Coho will donate $20 per ticket to Wolf Hollow.   In return, we would like to ask each guest to bring something from Wolf Hollow's Wish List - whether it be some hand tools, packing tape or good quality dog and cat food.  Here is their complete wish list.  

Check out our wines for the evening.   We will post Chef Stevens food pairings shortly.  So stay tuned.  There are still tables available.  6 p.m. seating. $70 plus taxes and gratuities.  Reservations are recommended. 
Coho's New Spring and Summer Hours Serving Dinner from 5:00 - 9:00 p.m.
Wednesday - Sunday through May 31st
Monday - Saturday (June - September) - closed Sunday
 
Save $5 per person 
Bring friends and family and make Coho your night out for great food and fun!!
 
This coupon is valid for Coho Restaurant and must be printed and presented at time of use. Coupons cannot be used with other specials.
Valid through May 21, 2009.