I received an e-newsletter from one of the top restaurants in the country. The article mused about the changed paradigm of doing business with the Internet. Hasn’t everything changed whether you are in business or not?
So when they first started developing a body of online reviews, they dismissed the bad ones as unprofessional scrutiny. “Wow! How arrogant! How could you not listen to your guests?” This establishment knew no other way to measure their success except by the number of Michelin Stars or AAA Diamonds they earned.
They finally made a 360 degree turnaround in their thinking. They began to see the reviews as a way to engage their customers in a constructive dialogue that would improve their service and deliver more of what their patrons wanted. Isn’t that what it’s all about?
When we started running the Inns 10 years ago, online reviews were always part of the equation. We read and respond to every piece of feedback we receive whether in conversation, email, snail mail or in-room comment cards. These comments helped shape our business and we thank you for your candor. There are times we feel beaten down by less than positive feedback and other times overjoyed when we implemented a suggestion that was noticed. We know you wouldn’t tell us if you didn’t care.
We look for that kernel of truth and reflect as a team to make your experience better. The bar is constantly raised, by our guests, our competition and more importantly by us. This time of year, we are going through every inch of the Inns and implementing many of your suggestions to meet the challenge.
In the spring we can’t wait to share all the changes we made. Thanks again for taking the time to share your thoughts with us.
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.
Join Chris Primus, winemaker from San Juan Vineyards for our 7th annual wine dinner, Friday October 17th at 6 p.m. at Coho Restaurant.
Chef Bill Messick’s autumnal 6 course menu is paired with five wines – $45/person food + $25 for wine pairing. Make a night of it – the Tucker House Inn will offer $99 queen Jacuzzi guest rooms for those attending the dinner.
Lobster Summer Rolls
Napa Cabbage, Cucumber, Crispy Wonton
Ponzu Dipping Sauce
Chardonnay 2013, Yakima Valley
Crispy Veal Sweetbreads
Sweet Potato Puree, Lacinato Kale
Siegerrebe 2013, Puget Sound (Estate)
Braised Duck Leg Cannelloni
Wild Mushrooms, Baby Spinach
Sangiovese 2010, Yakima Valley & Horse Heaven Hills
Pumpkin Risotto, Caramelized Parsnips
Cabernet Franc 2010, Horse Heaven Hills
Cabernet France 2011, Horse Heaven Hills
Almond Crumb Topping, Sharp Cheddar Cheese
Riesling 2013, Yakima Valley
Want fun? Live bands, good food, games, prizes, costumes, nuttiness and family friendly!
When: Saturday, September 27, 2014 3 PM – 11 PM
Where: Friday Harbor, San Juan Island WA at the Fairgrounds
What: Walkers from throughout the community will gather at the Friday Harbor Fairground Pavilion on Saturday, September 27, 2014. Participants will be helping the Society mark a major milestone in the fight against cancer.
“The American Cancer Society works 24 hours, 7 days a week to save lives from cancer and creating a world with more birthdays. It is important that we come together – as a community, as volunteers, as survivors and as leaders – to finish the fight,” “By lending your support to the Friday Harbor Relay event this year, you’ll be lending your support to the Society’s efforts to support our local community in the fight and bring an end to cancer as we know it.” During Relay For Life events, participants take turns walking or running around path. Each team is asked to have a representative on the track at all times during the event. Because cancer never sleeps.
Opening ceremony will take place at 3:00 pm. The survivor’s reception is at 2:00 pm. This is a community event that is family friendly. Closing ceremony is a 10 pm. The event finishes at 11 pm.
Enjoy the big band sound of One More Time who will open the event. Folklorico will be performing traditional Mexican folk dances. Teddy Dean will be performing. See expert Egyptian, Turkish and Belly Dancing. Participate in the ‘UnTalent Show’ where anything goes for anyone – 15 minute limit. Fun, food, memorabilia and luminarias are just some of what to expect.
Funds raised at Relay For Life of Friday Harbor help the American Cancer Society get even closer to bringing an end to cancer as we know it. To learn more about Relay For Life, please call 1-800-227-2345 or visit RelayForLife.org.
Funds raised benefit the San Juan Island community directly with wigs, port pillows, off island lodging, off island transportation, and a 24/7 hot line toll free.
This time of year, between anniversary celebrations and wedding celebrations, cakes and flowers abound around the Inn. Jim and Janis celebrated 51 years of wedded bliss last week and the Flemmings arrived yesterday for their 45th. Mr. Flemming asked us to have 45 red roses awaiting their arrival. His wife was so amazed at the gesture and jokingly remarked, “I earned every one of them!”
And then there are the nearlyweds who become newlyweds under our watchful eye. The same night we were hosting David and Megan’s wedding dinner in our lower garden, Jennifer and Sam, who married a year ago in that very spot, were staying with us celebrating their anniversary. Jennifer and Sam shared over 3000 photos of their wedding weekend. It was so much fun revisiting all the little details that made their celebration so special.
Between the Harrison House Suites and Tucker House Inn, we hosted all of their guests for the weekend in our 17 different guest rooms, suites and cottages. Here they are in Sunken Park right after the ceremony.
We made Jennifer and Sam two wedding cakes that day – a berry shortcake that we served as their breakfast dessert the morning of their wedding…
and their wedding cake – a chocolate cake with chocolate ganache filling enveloped with a French meringue. Their guests also enjoyed a selection of seasonal pies including the groom’s favorite, banana cream pie.
Their wedding color was sapphire. All the decorations and flowers were accented with hints of blue. We searched high and low to locate every blue beverage bottle for their bar!
After dark, the toasting and celebrations continued with sparklers.
Jennifer and Sam are part of the Tucker House extended family and are already booked for their second anniversary celebration next July 2015. We wish our “All Star Bride and Groom” many more happy years together.
And now we turn our attention to this weekend’s events – Trina and Lewis’s wedding and Lynne’s daughter’s bachelorette party. We will prepare the wedding feast, specialty his and her cocktails, cakes and all the flower arrangements. Our very talented team loves showering special attention on our guests for life’s milestones. The San Juan Islands are indeed a special place for new beginnings and celebrations and we hope to have the pleasure of hosting yours.