A Lesson in “Menu Speak”

Even though our cuisine is Mediterranean inspired, Chef Bill uses a lot of classical French techniques in his cooking, and sometimes there’s just no succinct way to explain a dish on the menu other than to use the classic term. The French have beautiful words to express their food, sometimes referring to how things are […]

Read More»

Sweet Pie Pumpkins

The table designated for room-temperature local produce at our little San Juan Food Co-op is starting to overflow with colorful winter squash, including diminutive, “sweet pie pumpkins.” When making pies, most people usually take the easy route and opt for the canned pumpkin puree, but fresh pumpkins add an entirely new flavor dimension. And other […]

Read More»

Celery Root Puree

Makes approximately 8 ½-cup servings 6 qt Water 1 Cup Milk 1 Lemon 2 Celery roots, about 1 1/2 pounds each 1 Onion, peeled and chopped 3 Tbsp European style unsalted butter Finely ground sea salt to taste Bring water, milk and lemon to a boil. Peel the tough outer skin from the celery roots […]

Read More»

More on Friday Harbor Oktoberfest – Coho Style!

Yesterday we posted tasting notes on the incomparable beers we’ll be serving at our Oktoberfest German Beer & Wine Dinner this Friday. Today you get an inkling of the luscious grapes you’ll be tasting. 1st Course: Pretzels, Mustard, Sausage  – Weigut Stadt Krems Gruner Vettliner “Wienzierlberg” Aromas of green bananas and citrus. Classic juicy character […]

Read More»

Friday Harbor Oktoberfest 2013 – Coho Restaurant Style!

This week’s German Beer & Wine dinner will be an Oktoberfest for true aficionados. Featuring six courses of upscale German-style foods, that alone is enough to lure you aware from canned sauerkraut. But the five flights of beverage pairings will blow your mind. Each flight will have a German-varietal wine and a beer from Aynger, […]

Read More»

How this San Juan Island Chef Develops New Menus

Coho Restaurant in Friday Harbor offers fine dining on San Juan Island.

These coming weeks should be pretty interesting at Coho. Chef Bill is on the creative path again, developing new dishes for his Fall menu. That means he’ll be trying out lots of specials in addition to the regular menu. But don’t for a moment think that we’re using our guests as “guinea pigs.” The specials […]

Read More»

Where’s the Lobster?

Where’s the lobster? A number of guests have asked this question when we place their Lobster Mushroom Risotto in front of them. Hot and steaming, richly scented, it is earthy and delicious. But it does not have seafood; instead, it’s laced with meaty chunks of red Lobster Mushrooms, so called because once you see the […]

Read More»

Fresh at the Restaurant – August

Seafood lovers always have plenty of choices from the sea at Coho. Our menu typically features a several fresh fish and shell fish options. Lately Chef Bill has been getting soft shell crabs in. He’s serving them in a rich bisque with a tempura soft shell crab garnish, with avocado and a sushi rice cake […]

Read More»

Artisanal Cheeses Make an Appearance at Coho Restaurant

Abbaye de Belloc is one of the selections in our expanded Cheese Plate

Cheese lovers will be happy to hear that our Cheese Plate has been expanded to include five unique artisan cheeses. So luscious and flavor-packed, these may even tempt the staunchest vegans to sample a bite of each. Working with San Juan Island Cheese across the street, we’ve been able to showcase a variety of cheeses […]

Read More»

Coho Expands New Summer Menu with Gluten Free Menu Options

Chef Bill is on a roll! He had so much fun creating international foods for our  Global Cuisine nights over the winter, it’s looking like he’s continuing the world foods on our summer menu. Besides our Mediterranean inspired foods, he’s added a Curried Red Lentil Dahl with Spice-Roasted Eggplant and Cauliflower, Roasted Figs, and Grilled […]

Read More»
120 Nichols Street Friday Harbor WA 98250 | 360.378.6330 © Coho Restaurant | Photography Credits
Sitemap