Recap on the Orcas Project Wine Dinner 2018

What an honor it was hosting sommelier Cole Sisson, founder of the ‘The Orcas Project" for a wine dinner on October 12th. Cole, a native of Orcas Island, and his wife Stephanie collaborate with acclaimed winemakers and vineyards in the Pacific Northwest to produce small private projects of 50-150 cases. These food-friendly wines feature labels designed by Orcas Island Artist Carlin Hayworth. Each animal on the label corresponds to a different winemaker in the project. Stephanie and Cole first met in May 2016 at the Philadelphia Food & Wine Festival. In December 2016 Stephanie took a spontaneous weekend trip to Oaxaca, Mexico to rendezvous with Cole. Four unforgettable days later they were engaged. Stephanie relocated to Seattle in January. They quit their jobs in May 2017 and moved to Orcas Island in June, were married in July and opened Doe Bay Wine Company in August 2017. They believe in magic, mezcal and merry-making! Cole worked as a Sommelier at restaurants including RN74 Seattle and Michael Mina at the Bellagio Resort in Las Vegas. Stephanie worked in importing and distribution with a focus on wine training and education. Stephanie is enrolled in the Wine and Spirits Education Trust (WSET) Diploma program and Cole recently sat for the Master Sommelier Exam. As a couple they share the view that wine should be accessible and fun for all! If you have joined us for dinner, you may have enjoyed their Pinot Grigio which is one of Coho Restaurant's featured glass pours. This evening, our guests had the opportunity to taste their 2017 Albarino, 2016 Graciano, Chardonnay, 2016 Cabernet Franc, 2016 Merlot and 2016 Syrah. Chef Lockhart prepared a 5 course harvest dinner paired with their wines:

Chef's Menu

Shared Amuse Selection of Olives, Cured Tomatoes, Peppers, Mushrooms, House Breads Paired with Albariño   Soup Smoked Wild Mushrooms, Chilies, Rice Vermicelli Noodles Paired with Graciano   First Honey Roasted Game Bird and Heirloom Rice with Hazelnuts, Currents Paired with Chardonnay   Second Braised Oxtail, Winter Greens, and Grits Paired with Cabernet Franc   Third Grilled Venison Steak, Crispy Pine Nuts, Parsnips Paired with Merlot   Dessert White Pepper Panna Cotta Paired with GSM (Syrah)

The Wines

The Courses

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