Coho Restaurant in Friday Harbor
Basil fresh at Coho Restaurant
Coho Restaurant Newsletter                                   June 2012
Greetings!

3 Men & Their Fish
A Good Day Aboard Island Dream. Photo Courtesy Legacy Charters
As we write this, the island is flooded with warm sun, tiny wildflowers dot the hills and fields, and locals seem to float down the street in shorts and sandals with glowing smiles on their faces. The soothing warmth and clear signals of summer's arrival puts everyone in a semi-euphoric state of mind.

 

With the warm months, our resident orca pods or transients are seen daily in the waters just off the west side of the island. While whale watching is often the first thought on people's minds when visiting, they don't often equate that with the reason for the return of the whales, which is the fish. (Read More...)

 

Island Food News

The world's most expensive spice is now being grown on San Juan Island. Saffron, traded and used for over four millennia, now makes its appearance in the Mossy Knoll Garden on Bailer Hill Road. 

 

Though associated with climates of hot, dry summers and breezes over arid semi-arid lands (90% of the world production of saffron comes from Iran), the plants can actually survive cold winters with temperatures as low as 141°F and brief periods of snow cover - as discovered by Frank and Vicky Giannangelo, owners of Mossy Knoll Garden. (Read more...) 

 

A Lifetime of Fishing

Every time we ride the ferry, we pass by Cannery Landing, the sight of the former Friday Harbor Packing Company. Founded in the late 1800s, the cannery thrived and became an important source of income for many of the island population.

 

We recently had the pleasure of hearing "Fish Tales" at the San Juan Historical Museum, stories from a lifetime of fishing, by John Wade and Terry Jackson. (Read More...) 
New At The Restaurant
Well, what's new at the restaurant is not exactly food, but it's photos of the beautiful food we've been serving at our catering events. You'll find these photos on our new Pinterest boards, http://pinterest.com/cohorestaurant/. Check it out and see what we're up to. Oh, you didn't KNOW we do catering? Yup, sure enough do, for groups from 2 to 200, and now we've got the pics to prove it. 
Wine Picks
Wine Pour

This month marks the closure of WA State Liquor Stores and the beginning of spirits sales in private stores. Just to get in the "spirit" of things, we take a different tack in this column.

(Read More...)
This Months Recipe


We serve this as a first course. It's nice and light, and would be great for a family style dinner; put a bowl of the shrimp on the table, grill up a mountain of crostini, and let everyone have at it.

Sauteed Spot Prawns & Calamari

Upcoming Events


This summer there are all kinds of food and fun events going on. Here are just a few of our favorites:

Barrel Tasting, New Farm To Feast Festival, Lavender Tasting, Winemaker Dinner, Shakespeare Under the Stars, Plein Air Painting,


While we are celebrating with the delicate produce of Spring, farmers are already working on Fall crops. Maria the Fruit Lady, who supplies our local food coop with incredible organic fruit from western Washington, recently shot this apple blossom photo. "The one in the middle is called the king bloom, and comes out first. It is the strongest flower, and if pollinated properly, will be the biggest piece of fruit in the cluster. It is left on the tree when thinning for that reason. But not all king blooms are left on. They have to be spaced four inches apart, for two reasons: one, for size, and two, so it doesn't break the limb. Also if the apples touch, critters tend to hide and live in between them. Enough of a lesson for today." Betcha didn't know that, huh?  

 

Emily, the source of the rich raw milk that Heritage Farm sells, has a new baby bull, Backstrap. We're betting that it won't be long before Backstrap will be sharing momma's milk with SJI Food Coop patrons.

 

Typically in summer, we haven't a moment to spare for writing a newsletter, but we would still love to hear from you. Please visit us at the restaurant, email us, or post on our Facebook wall or share a Pin. And for a cool refreshment on those hot summer days, check out our blog on How to Brew Perfect Iced Tea. Meanwhile, all of us at Coho wish you all a terrific summer and please look out for our September e-newsletter!    

 

Sincerely,
Anna Maria, Dave, Chef Bill and the rest of the Coho team
Coho Restaurant
360-378-6330
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