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Recipe of the Month
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Kale and Garlic Quinoa Cakes
Chef Bill's gluten-free, dairy-free vegetarian cakes are a favorite even with the staunchest omnivore. Guests love these hearty and satiating cakes. They are perfect as an appetizer topped with smoked salmon or crème fraîche, as a side to poultry or pork, or as an entree.
Kale and Garlic Quinoa Cakes Recipe
 
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Holiday Wine Picks
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The Pines 1852 Old Vine Zinfandel, Oregon
Planted by an Italian stone mason in the late 1800s, this Zin is one of the oldest vineyards in the Northwest. This Zin displays complexity of flavors that only come with age with black pepper, currant, and chocolate-covered cherry and aromas of raspberry, cherry and a hint of smoke. This wine will not disappoint your palate with its full-bodied finish, long legs and deep garnet color. Perfect for that holiday rib roast or hearty winter stews. $39
Santuario Moscato D'Asti, Italy
This wine is produced exclusively from pure Moscato d'Asti grapes. Light straw-yellow, with violet undertones. Hints of yellow peach and grapefruit and exotic fruit with a very pleasant aromatic finish. A perfect choice for a holiday aperitif or with a creamy dessert. $15
Lucky White, St. Laurent Winery, Columbia Valley, WA
This blend changes every vintage but it is always pleasing for parties as there is something in it for everyone. The 2008 release is a blend of Sauvignon Blanc, Chardonnay and Riesling. In previous releases the wine maker used Semillion in lieu of Chardonnay. Savor aromas and flavors of pear, and melon with hints of grapefruit and peach. With no residual sugar, this wine is fruit forward and finishes crisp and clean. $15
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Gift Shop Sales
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Coho Honey Granola
Coho Honey Granola is a rich, hearty mixture of organic oats, coconut, seeds and lots of whole nuts, held together with our delicate local honey from Wold Road Honey. It makes a thoughtful stocking stuffer, and is a tasty treat for breakfast on Christmas morning. Our granola will keep for up to six weeks, so order early to ensure receipt before Christmas.
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Coho Caters
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Planning a party? Let Coho help you out! Our catering services have been a favorite of discerning party hosts and brides for their special event or island wedding reception; they know that beautiful island settings deserve beautiful and deeply-flavored food as well. Be a part of those in-the-know - call us to discuss your ideas and special event. There are still a few dates available for that special holiday get-together.
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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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Share the News
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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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Greetings!
If you take a peek through the kitchen doors, you'll find a new face behind the range. We are thrilled to introduce our new head chef, Bill Messick.
Joining us from the finest restaurants in Colorado, Bill was anxious to escape the congestion, the smog, and the hustle & bustle of city life. He was looking for a small community with a good feel to it, and lots of outdoor activities; needless to say, San Juan Island fit the bill perfectly. Bill loves the high quality of the produce and foods the island farmers have to offer, so much so that he scouted out the local farms before showing up for his interview. "There's so much you can do with each and every ingredient. If you cook seasonally, and locally, you'll never get bored."
Trained in an intensive 13-month culinary school, Bill served his internship in Maui with internationally renown super star chef Roy Yamaguchi. He next pulled a stint with the land-based resort for Princess Cruise Lines in Denali National Park, Alaska, serving 1300 meals a day. The seasonal nature of that position led to posts in Colorado, where he honed his skills in French and Italian preparations. Bill's favorite gig was at Mizuna, a small restaurant with an open kitchen; the staff developed the constantly changing menus together, always challenging each other and their abilities.
Moving on to Chef de Cuisine at Luca D'Italia in Denver, Bill made fresh mozzarella, ricotta, pastas, breadsticks, bresaola, and more, which he absolutely loved. But his desire to "just cook and snowboard" landed him at LaTour in Vail, where snowboarding eventually lost out to cooking as he became Executive Chef, a position he held for three years.
If he were to sum up his "food philosophy," it would be simple foods, fresh ingredients, proper techniques; those techniques may take longer, but they're worth it. "What makes the food memorable is the combination of flavors - textures that contrast, but flavors that complement each other."
On his arrival at Coho, Chef Bill hit the ground running: with a full schedule of bookings, from wine dinners and holiday parties, to catered weddings, Bill was unflappable, executing them all with aplomb. Bill's goal for Coho is to change the menu monthly in addition to numerous daily specials, always trying new things. In fact, he loves the challenge of creating something "on-the spot" and accommodating special requests on slow evenings. For diners who can plan at least 24 hours ahead, he'll do a special tasting menu: let him know how many courses you want and he'll run with it. It's almost like having a private chef.
Accompanying Bill is his ever-present best buddy, Bijou, a six-year-old Border Collie. During the warmer weather, she stays all night on the back porch of the restaurant until he's finished cooking, but now that the brisk temperatures have set in, she waits patiently for him at home. Bijou takes Bill on daily runs over the islands' many trials and back roads, doing her part to keep him healthy and cooking creatively. Everyone on staff happily volunteers to watch Bijou while Bill is working!
Bill takes over for Chef Alphonsine Haslett-Phillips, who is expecting her new baby in February.
Fondly,
Anna Maria & Dave
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Local Food Scene
As the Locavore Movement becomes more prominent, people who commit to eating only those foods grown within a limited geographical range usually run into the same dilemma: we are missing a very crucial ingredient - salt.
 Of course, being on an island surrounded by sea water, you'd think this wouldn't be an issue, but until recently, no one on the island was taking the time to produce salt.
Enter Steve Gutmann, Read More
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Welcome Sea Shepherd
The Sea Shepherd Conservation Society (SSCS) has opened a new gallery just kitty-corner from Coho. Established in
1977, the international non-profit marine wildlife
conservation organization works to end the destruction of habitat and slaughter of wildlife in the world's oceans.
Read More
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Food Photography
Our lovely food photos are compliments of Jonathan Steinberg, the photographer for one of the weddings Coho had the privilege of catering this summer. Jonathan's training in photojournalism helps him approach each event as a story: Read More
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Upcoming Events
Those who've dined at Coho on holidays know we do it up in style. Reservations are already coming in, and tables are limited - particularly for New Year's Eve - so don't delay booking your table. There are also a couple of dates left for private holiday parties or special event catering. Here's Chef Bill's line-up for the holiday season:
Saturday, December 17: Sup and Sing with a San Juan Singers Pre-Concert Dinner. Read More
Saturday, December 24: Tis the night before Christmas, and all through the house, Read More
Sunday, December 25:We're opening our doors on Sunday, Christmas Day, so you can enjoy a relaxed holiday meal with family and friends. Read More
Saturday, December 31: Ring in the New Year in style! Coho offers a dining extravaganza: Read More
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Let's Roll - It's Back!
Your favorite - SUSHI WEDNESDAY! Our sushi lunch was so popular last year, we decided to make it into a full dinner service. Now you can enjoy fresh, made-to-order sushi every Wednesday, 5-9 at Coho Restaurant, while relaxing with a glass of sake, bubby, or Sapporo beer.
Your favorites are still offered - sustainable albacore and other fish and vegetarian maki - along with miso soup, and ramen selections, at the same great value. But we've also expanded the menu to include Temeki (hand rolls), Sashimi platters, Jidori™ chicken, Island Pork pot stickers, a special "large plate" of the day, and lots of other options for non-sushi eaters and vegetarians. Don't be afraid to ask for something special. Given a bit 
of advance notice, one Wednesday Chef Bill prepared a special multi-course dinner for an anniversary couple and another for a wedding proposal.
Join us each Wednesday evening for an Asian-inspired feast; menu posted each Tuesday afternoon on Coho's Facebook page.
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