Lodging and Dining Friday Harbor, WA San Juan Island
Harrison House Suites and Tucker House Inn
Coho Restaurant

We found these pictures of a bride and groom cake from a wedding that we catered this summer at Lakedale Resort. It was one of those hot summer days and the cakes had lots of whipped cream so in order to keep them from melting we kept them in the refrigerator until the last possible moment before bringing them out to the guests. Unfortunately, these shots are from the fridge….The groom’s cake was an old fashioned white cake with berries and whipped cream between the layers. The bride’s cake was a moist chocolate cake with chocolate ganache between the layers and a rich chocolate buttercream frosting. The blue cascading fresh flowers and white sweetheart roses were a fabulous contrast to the chocolate frosting. With a bit of imagination you can envision what these cakes looked like.:)!

Tucker House Inn, a Best Place to Kiss, was featured in the Best Places to Kiss Cookbook just released. The Tucker House’s Broiled Portobello Mushrooms stuffed with Italian sausage are included on page 33. The Harrison House was also featured with its Molten Chocolate Cake with cherry sauce on page 112. We feature this yummy chocolate cake at Coho Restaurant for special dinners.

Locals and visitors alike celebrated Thanksgiving on San Juan Island. Some shared a community dinner at the Grange, others joined friends and familes at their homes, while others prepared a traditional dinner in their suites at the Harrison House and Tucker House. Some chose not to do either but share our first Thanksgiving Dinner at Coho Restaurant. Paul Stevens our chef served up quite a menu. The pork belly with cranberry relish and the corn fritters were both popular appetizers. Everyone loved the yam soup. It was so beautiful drizzled with a balsamic reduction and sprinkled candied pecans. We served an orange ginger sorbet to cleanse the palate before turkey, stuffing, gravy and mashed potatoes. For dessert, we offered a choice of three homemade desserts – chocolate burbon pecan pie, pumpkin cheesecake or cinnamon ice cream with soft chewy ginger snaps. Everyone walked away satiated. Several of our guests took their desserts to go and I am sure enjoyed them on Friday….maybe even as early as breakfast!

Vinny and Amar joined us for dinner and Amar has a photo essay of dinner on her facebook site. You can check it out at: http://www.facebook.com/album.php?aid=43364&l=29804&id=814919105

We have been enjoying beautiful fall weather. There is a crisp breeze in the air. The sky has been beautiful at night. Many days, we wake up to a blanket of fog that burns off by late morning.

We are preparing for Thanksgiving and a weekend full of guests. We are dusting off our favorite fall cookie recipes and savory breakfast entrees. Coho Restaurant is planning a traditional holiday inspired Thanksgiving Dinner including Roasted Pork Belly with Potato Pancake & Cranberry Marmalade or Corn Fritters with Wilted Mizuna & Maple Syrup for a starter. Our soup will be a Roasted Yam Soup with Candied Pecans served with a Mixed Green Salad Tossed in an Apple Cider Vinaigrette Topped with Quail Croft Goat Cheese. For dinner, we will offer a choice of Smoked Turkey Breast for those who like white meat or a Turkey Leg Confit for dark meat fans. There will also be a fish option of Pan Fried Ling Cod. Each dish will be served with Oyster-Apple Stuffing, Mashed Potatoes, Sage Gravy and Seasonal Vegetables. For dessert, we will offer a choice of Pumpkin Cheese Cake, Chocolate-Bourbon Pie or Cinnamon Ice Cream with House made Ginger Snaps.

Wishing you a wonderful holiday season!

As the winter season is approaching there is still plenty to do on the island and the Tucker House is still bustling with guests! Weather has been good, a little rain here and there but still pretty warm and inviting during the day, perfect time to go out for a fall walk and see some of the changing trees or cuddle up in front of a fire at the inn and watch a good movie while eating popcorn. Warm up in the chill of the night with your private hot tub, or read a good book down by the harbor while the sun is shining. Check out the Farmer’s Market still going on Saturdays now at the high school come and support our local farmers! Theatre productions and events still happening come and see for yourself! The winter season is a perfect time for those who are watching budgets during these wallet constricting times. Many restaurants are participating in the Savor the San Juans and have plenty of 3 courses for $30 specials throughout October. Our restaurant, Coho, will be supporting these hard times throughout the winter season continuing the 3 courses for $30 special so families and couples can continue to go out and enjoy a nice meal without the worry of prices. We are also having specials for the holidays with four course meals for Thanksgiving and Christmas for only $45 a person. With Salad, Appetizer, Choice of Entree, and Choice of dessert from a special holiday inspired menu. For the new year we are also be featuring a Champagne tasting dinner! Log on to the coho website – cohorestaurant.com for updates and subscribe to the mailing list to receive the menus for these holiday events!

As a new person to the island (3 months now) I was amazed to see Halloween out here, streets were safely blocked off for the young ones to go trick-or-treating seeing soem very original costumes as well including a deviled egg (devil horns and a white t-shirt with a yellow circle painted on). The children also had a parade with lots of cotumes and pumpkins, the restaurants all doing Savor the San Juans and pumpkin pie being a special along with toasted pumpkin seeds and everyone dressed up at their jobs was quite entertaining!

Friday Harbor is still the place to be – Food, Friends, and Fun!

Our first wine dinner at Coho Restaurant was last night with Mt. Baker Vineyards. Winemaker and owner Randy Finney took time away from this very busy season of crushing grapes to spend the evening with us. It was a fabulous evening of great stories, food, wine, and company. The menu prepared by Coho’s Chef Paul Stevens was truely inspired. The presentations were as beautiful as they were tasty. Next time, we are going to remember to bring our camera so we can share the artistic creations as they are presented to our guests. Here is what our guests enjoyed:

Amuse Bouche
Watermelon and Homemade Mozzarella Salad on a Coriander Cracker
Sparkling Wine Cocktail

Appetizer
Braised Smoked Duck on a Schezwan Pancake with a Pomegranate and Hibiscus Flower Essence
2006 Barrel Select Roussanne

Soup
Pumpkin Bisque with Caramelized Onions and Toasted Pepitas
2006 Reserve Viognier

Salad
Greens from the Islands with Almonds and a Toasted Triple Brie Crudité
2007 Marsanne

Intermezzo
Peach Sorbet

Fish
Halibut with a Puttanesca on a Bed of Roasted Polenta
2005 Malbec

Meat
Herb Encrusted French Cut Lamb Chops with Bread Pudding drizzled with a Blackberry Veal Glace
2003 Syrah

Sweet
Walnut Cake with Caramelized Apples & Crumbled Stilton
2004 Late Harvest Viognier