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Coho Restaurant Newsletter May 2013
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The spring season has flown by! We circumnavigated the globe, ending our Global Cuisine tour in Italy, and our capstone event was a Kegs and Cork dinner featuring Italian cuisine. The unofficial tally: red wines were the top favorites, and beer won over the white wine pairings. The other official tally was the number of glasses used that evening: 351! Before the evening was finished, plans emerged for a German Beer and Wine dinner around Octoberfest. Stay tuned.
There are lots of other exciting food happenings. Our neighborhood is springing up with new eateries and is becoming a real Culinary Quarter. Just a block away, a new vegetarian restaurant and juice bar opens this month, and the new artisan cheese shop across the street from us opens in a few weeks. Two blocks away a Wine Bar featuring vegan food is opening.
In addition to new restaurants, Coho's wine, spirits and beer menu received a major overhaul; it now showcases new wine producers, micro distillers and brewers. We are working on a specialty cocktail to feature Kari's Shrubs and Bitters.
Our last event before the busy summer season kicks off is a wine dinner with 'the girls' from Bergevin Lane Vineyards in June. Annette Bergevin will host the evening. We are anxiously awaiting their new releases and will finalize the menu shortly; it promises to be a great evening.
Plans are underway for two more fall events, including our annual winemaker's dinner with Chris Primus and a distiller's dinner featuring hand crafted spirits. There's never a dull moment with the Coho crowd!
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New Wines, Spirits and Beers 
We continually shop, and more importantly taste, to find unique jewels for our beverage menu. This week alone we participated in four professional tastings, and probably spat out more wine and spirits than most people drink in a month. We accumulated a stack of notes. Then the hard part begins. We meet for the better part of a day to cull and decide what stays, what goes or what gets added. Sounds like a reality show, doesn't it? Check out who made the wine, spirit and beer cut.
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Our Gourmet Ghetto Keeps Expanding
We have more new neighbors: a vegetarian restaurant around the corner called The Green House Cafe and Juice Bar on Web Street, and Mike's Wine Bar on 2nd Street. Mike Sharadin is no stranger to Coho; we have been carrying his wines, Northwest Totem Cellars label, since we opened. He also made our second house wine, Mona Vino. The cheese shop across the street changed their name to San Juan Island Cheese and should be open by the end of this month. With the Farmer's Market next door, a cheese shop, a bakery, a juice bar, and a fine dining restaurant, we are becoming a regular culinary quarter!
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New Island Food Producers
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Kari Koski has opened a new cottage industry on San Juan Island, Kari's Island Elixirs, using fresh, delicious, local ingredients to create a line of bitters and shrubs. Coho will be incorporating her shrubs and bitters into a specialty cocktail with San Juan Distillery. Learn more...
Salt has been valued in food preservation since ancient  times, and is required by the human body for fluid balance. But these days salts are extolled for their flavors. San Juan Island Sea Salt is the new producer on the rock. Learn more...
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Winemaker Dinner
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Meet Annette Bergevin and Amber Lane of Bergevine Lane Vineyards on June 14th for our final event of the season. Chef Bill will prepare a 6 course feast paired with 5 of their wines, 2 whites and three reds. Their Love-struck Viognier and Syrah are sure to be on the evenings menu. As soon as we receive their new releases, we will finalize the menu.
Bergevin Lane Menu |
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Wine Picks
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The wine picks this
month feature wines, vineyards or producers that at one time were
on our list but fell off
due to limited availability. We are happy to
welcome back these old friends.
Here is a sampling of some of our new
additions this spring.
We welcome wines from Winderlea Wines, Abeja and Domaine Serene.
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Recipe of the Month
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After having had the pleasure of devouring this dish after the photo shoot, we can all attest that it tastes as wonderful as it looks. This is a simple preparation that will wow your dinner guests or make an easy dinner for two. Add a side of wild rice, quinoa or roasted potatoes or some seasonal grilled asaparagus and you have a dinner fit for a king. Enjoy!
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Please bring a hearty appetite, there are lots of great foods and wines to sample.
We're looking forward to your visit!
Sincerely,
Anna Maria and All the Staff at Coho Restaurant
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