Coho Restaurant opened this week in downtown Friday Harbor. The kitchen team was busy making fresh sauces, rolling out homemade pasta, kneading bread, and creating desserts for the restaurant’s first patrons. It was opening night! We all felt the same trepidations as an actor before the curtain rises. Each of us had butterflies and the adrenalin was soaring. We dimmed the lights, lit the candles, started the music, and waited for our first guests. All the months of planning and preparation were behind us. The ballet began to unfold. We greeted guests and relaxed into our roles. The first dish emerged from the kitchen. It was an amuse-bouche – a tiny bite-sized morsel that means “mouth amuser“. It is our way of thanking our guests for dining with us. We wanted it to stimulate the taste buds while perusing the menu. The amuse was presented on a small square plate nested on a second diagonal square plate – a bed of wilted leaks, a floret of marscapone cheese, and some fresh herbs were the perfect resting place for a hazelnut encrusted twice baked goat cheese souffle. There were a few drops of chili oil for a splash of color. We all took a moment to enjoy the beauty of the kitchen’s first creation. Then more guests arrived and the energy in the restaurant and the pace in the kitchen began to speed up. There were a few hot moments when we all missed a step or two. We gracefully fell back into our choreographed roles without our patron’s knowledge. The local ingredients took on the starring roles – simple greens, freshly shucked oysters, local tenderloin – simply prepared and beautifully presented. Coho is open Friday -Sunday (April, 18-20) and Wednesday – Sunday the week of the 23rd.
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