|
Wine Picks | |
As we worked on our Wine Spectator Award Application, we spent time reviewing our wine list, now at 293 bottles. Here are a couple fabulous jewels which will pair perfectly with this season of Chocolate and Amour!
Marenco Brachetto D'Acqui 2005 - Piedmont - Italy
(375 ml)
This grape is the red cousin of Moscato D'Asti grown in Piedmonte. The wine is a beautiful deep garnet red. It is sweet and frizzante with a hint of tartness. This is a low alcohol wine whose red bold fruit explodes with flavor: raspberry, grapes, sweet and sour cherries, and a hint of strawberry and is the perfect pairing for chocolate. $10
(Terres Dorees) Frv 100 de Jean-Paul Brun Sparkling Gamay
The nose offers up a really pretty mélange of cherries, strawberries, orange zest and a touch of soil. On the palate the wine is medium-full, crisp and surprisingly long, with zesty mousse, a nice touch of sweetness and grip.$20
 
| |
|
|
Write on our wall - Share your dining experience, a recipe or something about a favorite ingredient or producer and while you're there, check out our
Fan-Only Specials!
| |
|
Valentine's Dinner
| |
If you're taking a chance on love, don't gamble on dinner -  Make it a perfect romantic evening at Coho Restaurant!
With two nights to choose from, Chef Alphonsine's special Valentine's Day offerings will feed your passion and your body.
On Saturday, February 12th, she'll prepare a set 6-course menu, sure to evoke all the luscious sensuality of good food. We have a limited number of tables, so please book early - we'd hate to disappoint you on this very significant day.
Because we're all such romantics, we decided to open our doors for dinner service on the actual big heart day - Monday, February 14th. From 5:00 to 9:00 pm, Chef Alphonsine will have several special Valentine's entrées and desserts, in addition to our regular menu of Pacific Northwest Cuisine.
Next to Thanksgiving, this is the most popular night for dining out, so please call for reservations.
| |
|
Greetings!
Thank you for making our Wednesday Sushi lunch so popular. Once our busy season starts, we'll have to halt the lunch service, but we hope to incorporate a sushi roll into our evening appetizer selection. That's where your help comes in: we would like to know what your favorite sushi roll is. Please log onto our Facebook page, to vote; and while you're there, take a look at our "fans only" specials.
Another addition to our service beginning sometime in February will be a full bar selection. Our hard liquor license is just about finalized, so we'll be able to serve your favorite cocktail - shaken, stirred, blended - whatever you fancy.
Just in time for our re-opening of dinner service on February 10th, we'll be promoting Dollars for Scholars. After being dormant for several years, the San Juan chapter of Scholarship America has revived the Dollars for Scholars program. All of us at Coho are proud to participate in this rewarding enterprise.
Each local chapter of this national, volunteer-driven organization helps hometown students achieve their educational goals by raising scholarship funds; establishing endowments; providing assistance with college readiness and the financial aid process; and distributing scholarships each year.
Their Collegiate Partners program involves nearly 500 colleges, universities and technical schools to help maximize the impact of financial aid from the organization. Many even have matching-fund agreements, and all are committed to helping students get the most out of their Dollars for Scholars scholarship.
An important component of any young person's education is the lesson of contributing to the community. We love the fact that the local scholarships are awarded to those students who have achieved at least 80 hours of community service during their high school career. Even the students who aren't the highest achievers when it comes to letter grades can still earn awards.
On February 10th, 2011, Coho restaurant will donate 25% of the night's proceeds to the Dollars For Scholar Program. This is an easy and thoroughly delicious way for locals and visitors alike to help young people achieve their educational goals - so order dessert with your dinner - it's for a good cause!
Looking forward to seeing you!
Anna Maria & Dave
Coho Restaurant's Owners
|
 | |
Kitchen Director Liz Varvaro and Some Of Her Student Chefs
|
Chef 101
In this age of fast food and high-calorie meals, the students in the Chef 1.0 & 2.0 Culinary Program at Friday Harbor High School are reversing the trend. Preparing complete meals for the school lunch program using locally-grown foods, they are changing the habits of their fellow students in more ways than one.
The directors of this remarkable program have diligently worked with local farmers, producers, and supplies to provide all fresh ingredients for the school lunches. Everything is cooked from scratch daily, without the use of high fructose corn syrup, textured vegetable protein, binders, stabilizers, and the myriad of unpronounceable and abbreviated additives usually found in the food produced in school cafeterias that rely solely on government commodities. Over the past two years since the program's inception, the quality of the meals has increased to such a degree that many kids prefer to stay on campus and dine, and hang out and play chess or just chat, rather than going off-campus for more expensive diner fare.
Consequently, truancy in 5th period, after lunch, has declined. The students are also developing discerning palates, bringing their knowledge home to their parents; iceberg lettuce salad? Not for them! They prefer the hearty and flavorful mixed greens grown by island farmers.
In addition, their Food For Thought program pulls together a Community Dinner every month. Prepared and served by the culinary arts students, and offered to the general public, the meals are a steal! The full dinners, made almost entirely from local ingredients, are only $10 for adults, and $5 for children under 12. These dinners are not your standard cafeteria fare either; last week's menu was stuffed pork loin served with local mashed potatoes and yams, vegetables, spinach salad, foccacia, and cheesecake with a variety of sauces.
We look forward to having the opportunity to work with some of these young students. For more information on the success of this innovative school lunch program, please see our blog.
|
After a month-long hiatus from the hectic pace of dinner preparation, Chef Alphonsine will be back at the range beginning February 10th. We will continue to offer our Chef's Happy Hour Special between 5:00 and 6:00 p.m. Come during those hours and partake in our 2 for $70 package and the two of you can enjoy a bottle of wine, soup, salad, your choice from our specials menu, and a dish of house-made ice cream.
|
 Dinner Theatre  | |
The Eccentric Characters in "Mad Woman of Chaillot" Will Steal Your Heart |
February 24, 25, 26 March 3, 5
We're at it again, partnering with San Juan Community Theatre for their upcoming production of Mad Woman of Challiot.
Humor, eccentric characters and enchanting madness highlight this adaptation of French dramatist Jean Giraudoux's 1942 satiric comedy.
Enjoy a 3-course meal in Coho's intimate setting, then stroll up the avenue to SJCT for madcap fun. The package is only $42, and includes a special gift from Coho. The curtain is 7:30pm. Call (360) 378-6330 to make your dinner reservations, and (360) 378-3210 to order your tickets for the performance. The theater will collect for both the dinner and the show, but you'll want to call the restaurant first, just to make sure we have seats open.
These dinner theater packages have become such popular evening entertainment, we are beginning to reach our maximum capacity. We hate to sound like a broken record, but please book ahead.
|
Coho's Winter Hours
Wednesdays 11:30 - 2:30 Sushi & Noodles
Serving Dinner from 5:00 - 9:00 p.m.
February - March, Thur - Sat
(Closed February 1 - February 8 for Vacation)
|
|
