Friday Harbor, WA Dining at Coho Restaurant
Coho Restaurant NewsletterOctober 2011
In This Issue
Recipe of the Month
Special Offer for Special Dinners
Featured Article
Share the News
Pre-Theatre Dinner Special
Upcoming Events
Coho's Fall Hours

Recipe of the Month


Double Ginger  

Ice Cream    



One of the staples on our dessert menu is our Double Ginger Ice Cream.  Made with ginger root and crystallized ginger, its sweet/savory combination is a refreshing finish to just about any meal. We do love ginger and between this ice cream and our Orange Ginger Sorbet - no shortage of ginger at Coho!


Double Ginger Ice Cream Recipe 



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Quick Links

Wine Picks

Wine Pour 


Here are 3 new fall release Washington Reds that are sure to please when paired with the savory, slow- cooked foods of the season.  


2008 Pomum Tinto, WA

This wine was grown from some of the very first plantings of tempranillo in Washington. The nose exhibits elegant dark fruit and licorice aromas, characteristic of Spanish Tintos. Flavors of plum and blackberry ending with lush tannins. 77% Tempranillo, 9% Garnacha, 9% Merlot and 5% Cabernet Sauvignon. $25


2007 Pommum Shya Red, Yakima, WA

The Shya Red is the signature wine of Javier Alfonso, Pomum's winemaker. This intense, crimson wine has a nose reminiscent of freshly crushed berries and sweet spice, with hints of mocha and caramel. The full body mouth-feel is lush with a deliciously savory quality and an endless finish. Best from 2012 on. (47% Cabernet Sauvignon, 28% Merlot, 13% Cabernet Franc, 7% Petite Verdot, 5% Malbec) $38


2009 Coyote Canyon Primitivo, Horse Heaven Hills, WA


This wine has a deep ruby red color with black berry and stone fruit on the nose. These soft round flavors balance with a warm rich finish to create a wine perfect for pasta, meat, and cheese dishes. (76% Primitivo, 19% Merlot and 5% Syrah)  $25


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Special Offer for  

Special Dinners 


Dine and Dream!  











For Coho's special event dinners on October 21 and October 28, Tucker House Inn will offer our diners a very special rate: $99 per night for a Queen/Jacuzzi room, double occupancy. Restrictions apply, and availability is limited; call for information and booking: (800) 965-0123 or (360) 378-2783.


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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! 


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We can only continue to offer our great meals and value prices if people come in and give us a try.


Will you help us spread the word?  Please post your review of  Coho Restaurant on

Trip Advisor. 


Thanks so much!


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Though we try to source our ingredients locally as much as possible, there is one product we've found is worth shipping just a little further from home. The Jidori Chicken™ has been an outstanding hit.  


We were skeptical at first; why would this chicken be any better than what we've been buying? Well, we're not sure why - it just IS; could be the breed, could be the way it's grown, could be the way it's processed; could be the way it's shipped - or all the above.


"Jidori" is a Japanese term loosely translated as "chicken of the earth." Chicken "King" Dennis Mao coined the term for his process of breed selection, raising, processing, and shipping the birds. Mao's birds are a type of mixed breed raised on a scattering of farms, mostly in the California Central Valley. The chickens are raised in large barns with plenty of strutting room, but they are free to come and go on the adjacent pastures as they choose. They are fed all-natural grain without meat byproducts, hormones, or steroids.  


The birds are trucked live to Mao's tiny plant in Los Angeles, where only 5,000 to 6,000 (a piddling compared to the large producers) birds a day are slaughtered and cleaned, almost entirely by hand, because according to Mao "people simply do a better job than automated machines when it comes to product wholesomeness. Another factor contributing to the great flavor is the chilling process in large vats of ice water, versus the huge chilling systems used by most of the larger purveyors, which allows the meat to be saturated with water. Government standards allow about 10 percent water retention in chickens, whereas the Jidori Chickens™ run roughly 2 percent. The resulting meat has a rich, more intense chicken flavor.  


Another major difference is the freshness. The chicken is vacuum packed, and each order is carefully packed by hand in either an ice pack or dry pack box, which protects the product temperature from rising before it reaches its destination. It arrives super fresh, never frozen. More conventionally processed chicken may spend a few days at the processor, a few days in transit, a few days at the distributor, and so on. You'll see the difference in the pinker-colored flesh of the breast meat. We serve what Mao calls an "Airline Breast," a half breast with the first joint of the wing attached.  This summer it was featured on a warm bread salad with heirloom tomatoes, arugula, goat cheese and herbs. Our new fall menu will showcase it stuffed with spinach, prosciutto, goat cheese, and pepper. 


But if you travel to Japan, don't mention that you buy "Jidori" chicken in America. Jidori is a regional designation just like sparkling wine versus French Champagne or Wagyu beef versus Japanese Kobe Beef.  To the Japanese, anything else is just an imitation. But you know what - it's pretty darn good!  Hope to see you soon for dinner soon.  




Anna Maria & Dave 

          Pre-Theater Dinner Special

The San Juan Community Theatre production of The Ladies Man is the hilarious French story of a physician who tells "one, tiny, little, hardly noticeable lie" to cover an innocent but embarrassing indiscretion. From that single untruth tumbles a cascade of increasingly convoluted deceptions, misunderstandings and mistaken identities.

Guest Director Chris Jorie calls The Ladies Man a brilliantly funny play with a classic comedic structure that is coupled with the traditions of farce (including lots of humor and numerous doors.) "I'm thinking we could all use some really good laughter in our lives."

Just to add a little to the joy, on Thursdays through Saturdays, October 6-15, Coho will offer a pre-theatre dinner special: soup, salad, selection of entree from our special menu, glass of wine and dish of our house made ice cream for $25 plus tax and gratuity.  We'll even include a Ladies Man themed gift.

Curtain is at 7:30, so you'll want to make your dinner reservation for 5:30 or so, allowing plenty of time to walk up to the theater.  Call (360) 378-6330 to reserve your table.  (Note: theater tickets are sold separately.)

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Upcoming Events   


October 15th - Fall Harvest Parade: You just gotta love the quirkiness! Tractors, kids dressed as carrots, gussied-up goats - a melange of farm-related people, critters, and machines will stroll and roll in San Juan Island's first end-of-summer farm parade on Saturday, October 15th, 2:30-3:30pm. The parade will stage at the Fair Grounds, travel down Argyle Avenue, turn right on Spring Street and right again on First, then go around Sunken Park and up Nichols Street back to Argyle. Post-parade festivities are being planned at Brickworks, right next door to Coho Restaurant, immediately after the parade ends. For information contact Thornbush Landscape or Sandy Strehlou at (360) 378-8337.  


October 21 - San Juan Vineyards Wine Dinner: Chris Primus, San Juan Vineyard's award-winning wine maker, will lead us through a fall harvest dinner featuring five of their wines. The six-course pairing menu will be created using the freshest seasonal and local ingredients for this special dinner. Our Menu will be posted as the date draws near and more of the fall bounty becomes available. One seating only, 6:00 pm; $45 for dinner and $25++ for wine pairing.


Make a night of it - See the Special Offer at Tucker House Inn for this dinner.   


October 28 - Distiller's Dinner

San Juan Island Distillery Spy Hop Gin

We're excited to be working with Westcott Bay Cider Company and San Juan Island Distillery for a special distiller's dinner.  We will begin with a Spy Hop Gin cocktail, enjoy their hard ciders, which are wonderfully food friendly with several courses and end with their brandies.  We will also use their brandies in our dishes as well.  Everyone thinks about beer and wine when dining, but here's a chance to find interesting alternatives. Menu details will be posted shortly - so stay tuned!


Make a night of it - See the Special Offer at Tucker House Inn for this dinner.


Savor San Juans PosterMonth of October - Savor The San Juans: Our 4th year in business coincides with the 4th annual "Savor the San Juans - A Medley of Food, Art & Culture." Running the entire month of October, it is the theme for autumn festivals, farm tours, art exhibits and more. Coho will be offering our two for $70 dinner: a three course dinner including soup and salad, choice of entrée from our special menu, and house made ice cream for dessert plus a bottle of wine for just $70. (Single diner will receive the same 3-course meal with a complimentary glass of wine for $35.) Come in between 5:00 and 5:45 to snag this deal.   


November 24 - Thanksgiving Dinner

Why not enjoy the tradition without the hassle?  No shopping, or preparing dishes that take days of work - forget the mountains of dirty dishes and glasses. Our chefs will be cooking up our traditional Thanksgiving Dinner, complete with all the fixin's, and all you have to do is relax and enjoy. We'll be seating from 3:00 to 8:00; book early, as we already have a number of tables reserved.   



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Coho Restaurant   120 Nichols Street 
Friday Harbor, WA  98250     360.378.6330