Coho Restaurant is opening on this special day so you can enjoy a relaxed holiday meal with family and friends. Tucker House Inn and Harrison House Suites guests can just take a 5 minute stroll from their rooms to Coho!
Our six course fixed menu -with choice of appetizers, entrees, and desserts plus optional wine pairings – is surely a feast worthy of this special day. $60 per person, $30 optional wine pairings. 4:00 pm – 8:00 pm. Here is Chef Bill’s working menu.
Smoked Salmon Deviled Egg, Pickled Beets
(Blanquette de Limoux – Cuvée Berlène – France)
Soup & Salad
Spinach & Radicchio, Blood Orange, Hazelnut Crusted Goat Cheese
Celeriac Soup, House Made Bacon
Warm Potato & Celery Salad, Dijon Mousseline
Parmesan Cream Sauce
(Bruno Giacosa Roero Arneis 2010 – Piedmonte – Italy)
Mashed Potatoes, Turnips,
Kale, Apple & Stoneground Mustard Jus
Pan Seared Arctic Chard
Warm Shrimp Salad, Braised Fennel, Saffron Shrimp Nage
(Erath Vineyards Pinot Noir Estate 2010 – Dundee Hills – OR)
Gingerbread Torte, Cream Cheese Frosting, Candied Pistachios
Chocolate Gianduja Bûche de Noël
Chateau Haut Mayne Sauternes 2010 – Bordeaux – France)
Chef Bill will be cooking up our traditional Thanksgiving Dinner, complete with all the fixin’s, and all you have to do is relax and enjoy. We’ll be seating from 3:00 to 8:00; book early, as we already have a number of tables reserved. Five courses $65 p/p food; optional five-wine pairing, $30 p/p; $25 for children 8 and under. Call Coho at 360-378-6330 for reservations today!
Here is our working menu:
Delmas Blanquette de Limoux NV, France
Soup & Salad
Pecan & Thyme Vinaigrette, Roquefort
Truffled Celeraic Root Potage, House Cured Bacon & Crème Fraiche
Henry Estate Pinot Gris 2011, Umpqua Valley OR
Sweet Potato Gnocchi with Parmesan & Sage Sauce
Crab Cakes, Cranberry & Citrus Chutney
Kyra Pinot Noir 2010, Columbia Valley WA
Roasted Mad Hatcher Farms Turkey
(white or dark meat)
Pan Seared Trout
Cornbread Stuffing, Mashed Potatoes, Gravy
Brussels Sprouts & Cranberry Relish
Brian Carter Oriana 2012, Yakima Valley WA
Coho’s 5 Nobles Red Blend 2007, Columbia Valley WA
Dutch Apple Pie
Chocolate Bourbon Pecan Pie
Cinnamon Ice Cream
Warre’s Late Bottled Vintage Port 2003
Coho Restaurant is pleased to host a special winemaker’s dinner with Hourglass and Failla Wines – two boutique Napa wineries. Sip these highly acclaimed wines and taste for yourself why they’re in such demand! And with Chef Bill’s deft food pairing, this promises to be an unforgettable evening.
Apple, Prosciutto & Celery Slaw
Hourglass Estate Sauvignon Blanc, St. Helena, CA 2014
Pan Roasted Sturgeon
Sweet Potato Puree, Kale, Toasted Almond Brown Butter Sauce
Failla Estate Fort Ross Seaview Chardonnay, Sonoma County, CA 2013
Roasted Pork Loin
Roasted Squash, Potato Rosie
Failla Occidental Ridge Vineyard Sonoma Coast Pinot Noir, CA 2013
Cocoa Crusted Rack of Lamb
Wild Mushroom and Wild Rice Risotto, Brussels Sprouts, Turnips, Lamb Jus
Hourglass Merlot Blueline Estate, Sonoma County, CA 2013
Make your reservation today. There is one seating at 6 p.m. Six courses for $55 and five wines for $35. Make a night of it – the Tucker House Inn will offer $99 queen Jacuzzi guest rooms for those attending the dinner.
Coho’s special event dinners are always sold out, so don’t miss out, reserve your table today.
In keeping with our Going Greener goals here at Tucker House, we work closely with the Town of Friday Harbor to support the town’s efforts to save water. Sometimes even a small change can produce amazing results in savings, and provide a better environment for our community. The column below outlines the details:
A call out to business owners: Why conserve water when it’s raining?
By Duncan Wilson, Friday Harbor Town Administrator
“With a few simple changes to our dishwashing procedures and one new faucet fixture, we saved about 14,000 gallons of water in our two commercial kitchens in the month of August alone.” This is welcome news when you’re responsible for ensuring there’s enough water to supply every tap in town.
Councilmember and business owner Anna Maria deFreitas is proud of her employees’ conservation efforts and wants other business owners to participate. “We heeded the Town’s warning to conserve water as we couldn’t know what rainfall the summer—and future summers–might bring and our efforts paid off,” she wrote.
DeFreitas and her husband David Pass own and operate two inns and a restaurant in Friday Harbor. A comparison between 2014 and 2015 revealed summer usage dropped 34,880 gallons with 21,400 of those saved from July 15-August 15. DeFreitas pointed to behavior change as key to their success, and was quick to note that it took time and teamwork to accomplish—especially since they were attempting these changes during the busiest season of the year.
The couple changed their dishwashing technique eliminating a constantly running tap and instead running dishes through sinks full of soapy water and rinse water before loading them into the sanitizer. Additional savings came when they switched out a standard faucet for a high pressure spray nozzle. The blasting power saves work and water. The faucet requires squeezing to operate so it cannot be left running. The third savings eliminated a kitchen shortcut—defrosting frozen food under a stream of water instead of in the refrigerator. Better planning eliminates the need for speedy defrosting. The fourth step was to repair leaky toilets. “Put a dye tab or drops of food coloring in your toilet tank then check back in 30 minutes to see if the color has leaked through to the bowl,” suggested deFreitas. If there’s a leak, they recommend replacing the entire mechanism rather than attempting small fixes that end up failing in the long term. Step five was to repair existing irrigation and add more irrigation to eliminate hand watering which results in excess runoff and evaporation.
Even though we’re going into a rainy season, these tips are relevant now. The issue isn’t whether we’ll get rain. The concern is getting enough. Trout Lake reservoir is ten inches below normal for this time of year.
Water conservation makes sense. Anna Maria believes businesses can have a positive influence on employees who might bring conservation ideas home with them. “Trickle down” water conservation. I like that. We encourage other community members to share their water saving tips and successes with us at Town Hall.
Voluntary conservation now could prevent or at least delay a need for mandatory water restrictions in the future. Conservation requires us to change our behavior, and behavior change takes time. That’s why businesses and residents should start working on this now even if it’s raining outside.
We had such a fabulous turn out on our first two world tours, Coho Restaurant’s third Global Cuisine tours begins in November. Instead of jet setting from country to country each week, we are planning a “Slow Food” tour. We will savor the cuisine of each country for 3-4 weeks and then travel on. This will give us more time to savor and explore the distinctive flavors of regional cooking.
Starting on November 12th in the southern Italy, we will feature dishes from Sicily. Then we will travel north to Rome, Tuscany, Liguria and Piedmonte. After our winter recess, we will pick up our tour in France. Chef Bill will offer a special 3-course prix fixe dinner each Wednesday in addition to our regular menu. We’ll also feature some of our favorite wines during our travels. Great value along with great food!
November 12 – Sicily
November 19 – Rome
November 26 – Tuscany
December 10 – Liguria
December 17 – Piedmonte
We look forward to having you for dinner.