A million and one last minute details, or so it seems, are underway for Coho Restaurant’s open April 11th, 2008. It has been quite a week. Murphy struck a few times on April 1st – a bad April Fool’s job for sure….plumbing problems – ovens dying….We perservered and kept on saying the show will go on.
Dave is putting the finishing touches on the wine list as I type. We are proud of our first wine list and look forward to growing it as new releases become available. It was quite an education and act of will power to cull and hone the list from the thousands of wines available to a manageable restaurant list. We believe the list reflects the diversity of tastes and winemakers and will be a great complement to the menu. We just got word that salmon will be available for our open so our signature Whole Seed Encrusted Salmon with mirin sauce can be featured for our opening night. We have been speaking with our farming partners this afternoon and the last bite of winter has delayed the harvest of some vegetables. Nevertheless, there will be sorrel, pea tendrils, and some brocoli for open. We are all brimming with excitement, anticipation, and fear and looking forward to sharing the fruits of our labor with our guests and the San Juan Island community this coming Friday.