Greetings!
Greetings from Friday Harbor!
Over the last few weeks, we have been closely watching our strawberry and blueberry plants in our gardens at the Inns. I think of them as my indicator plants. When our plants start to flower and set fruit, I get very excited knowing we are getting close to the start of the berry season! It brings to mind the cyclic nature of our diet and menu planning. It seemed like yesterday that we mourned the last of the berries, stone fruit and black cod.
This week we celebrated the first local berries of the season and the return of black cod to our menu. We quickly made strawberry rhubarb crisps, strawberries 'n cream, and strawberry short cake. We are preparing strawberry ice cream and strawberry soup this coming week. We are pleased to announce that Chef's Paul roasted black cod with a miso vinaigrette on a bed of soba noodles is back on Coho's menu.
One of the other indicators of the season is the vast array of edible flowers available to us. Jai Bordeen, one of our local farmers, has been supplying Coho with a broad selection of edible flowers and leaves. They not only lend visual interest to dishes but an added flavor dimension as well. We garnish our dishes with orach, calendula, radish, arugula, borage, mallow and mustard flowers, to name a few. We use our garden's organically grown roses and pansies for decorations on cakes and desserts. Last week, we made a 50th anniversary cake for our guests. We garnished the cakes with a bouquet of floral and sweet edible flowers and leaves. Roses are quite versatile. You can crystallize them with sugar to dry the petals, use them fresh or make a floral rose water for syrups or pound cakes. Edible flowers can be frozen in ice cubes to add a visual appeal to punch bowls, ice buckets or water glasses. Lavender buds can be placed in a glass jar and layered with sugar. This is not only a lovely hostess gift or centerpiece, but this lightly scented sugar will perfume whipped creams or meringues and can also be used for baking.
We look forward to sharing news about food and wines from the Islands and look forward to the pleasure of hosting you for dinner.
Best,
Anna Maria & Dave
Coho Restaurant's Owners |
Summer Specials at Coho
Coho will offer a chef's tasting special from 5:00 and 6:00 p.m. from June - September. This includes a small soup of the day and island fresh green salad; your choice of entree from our regular menu and your choice of one of our house made desserts. $35.00 per person. |
San Juan Island Farmer's Market
The San Juan Island Farmer's Market is every Saturday from 10:00- 1:00 p.m. at the County Courthouse parking lot on Second Street in Friday Harbor. The mid-week farmers' market is Wednesdays from 3:00 to 6:00 pm on the grassy open space across the street from the courthouse parking lot in Friday Harbor.
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Island Fresh Tours
A 2-hour guided culinary walking tour of Friday Harbor. Enjoy tasty bites while visiting 8-10 different specialty food shops, bakeries, delis & restaurants! Coho is one of the featured restaurants on the tour. Tours are offered Fridays at 1 p.m. and Saturdays at 10 a.m. For more information, click here.
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Coho's Summer Hours
Serving Dinner from 5:00 - 9:00 p.m.
Monday - Saturday (June - September) - closed Sunday
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