It was really gratifying to see the beautiful food emerge from Coho Restaurant’s kitchen during our opening weekend. All the months of planning and weeks of cooking brought the restaurant to life. Having patrons enjoy the fresh local ingredients from the Island’s local farms was really gratifying. We showcased some amazing local ingredients – spring greens from Sweet Earth Farms, Blue Moon Farms, and Synergy Farms, tenderloin from Barlow Bay Fish Company on Lopez Island, and Westcott Bay Oysters. Our signature whole seed encrusted salmon was a beautiful dish. A bed of greens provided the foundation for a grilled rice cake and salmon fillet and slightly sweet mirin sauce. The plate also had a spring medley of asparagus spears and golden beets. We are placing our farm orders and already preparing for our specials for this coming weekend. We took lots of pictures and will post them soon.
Coho Restaurant opens on San Juan Island
« Previous Page