Friday Harbor San Juan Island Lodging - Specials

Celebrate Mother's Day at Coho Restaraunt

May 9, 2010

10 a.m. - 3 p.m.

$30 for 3 courses

For more information, visit Coho Restaurant

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

Vacation Getaways in Friday Harbor San Juan Island

One of our romantic guests, surprised his sweetie with this beautiful cheese plate that Shay prepared. It featured Quail Croft Farms Goat Cheese (made here on the Island), Spanish Manchego and Seastack, a Pacific Northwest soft-ripened Cheese from Mt. Townsend Creamery, in Port Townsend, WA (on the Olympic Peninsula). We served it with a bottle of Coho's house wine, Mona Vino.

If you would like us to whip up something special, just let us know. It would be our pleasure.



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

San Juan Island Hotels - Friday Harbor WA

The Harrison House acquired two fabulous cooking appliances last month. The blue tiled object is a kamado - a Japanese clay oven. Dave is quite expert at cooking up meats, poultry and fish for catering and for dinner at Coho Restaurant.

As you can see it nicely adorns our garden path. The Kamado is not only functional but a beautiful addition to our gardens as well. Shay is posing next to the beast to give you a better idea of its enormity. Check out our recipe for smoked baby back ribs!

Our second new acquisition is not quite as glamorous (except for our innkeeper model - Shay and my fuzzy picture), but equally as functional. Shay is holding the flat beater from our small 6 quart Kitchen Aid next to the 20 quart Hobart. We can make up multiple batches of cookies and bagels in a jiffy. The cookie fairy is so delighted and has been waiting years for this.

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

San Juan Island Washington Restaurants

Smoked Hazelnut Crusted Lamb Chops

3-4 Tbsp. course-grained Dijon mustard

1/2 c. Italian seasoned bread crumbs

1/3 c. chopped hazelnuts

1/4 c. fresh parsley

1 Tbsp. fresh thyme

1/2 tsp. pepper

Depending on how many chops you are doing, you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).

Lodging and Dining Friday Harbor, WA San Juan IslandHarrison House Suites and Tucker House InnCoho Restaurant

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

Friday Harbor, Washington Recipes for Spring

Sorrel Salad with Creamy Chive Dressing

Dressing

1/4 c. whole-milk yogurt

1 Tbls. extra-virgin olive oil

1 Tbls. lemon juice

1 Tbls. minced shallot

1 Tbls. chopped fresh chives or garlic scrapes

1 tsp. sugar

1/2 tsp. Dijon mustard

1/4 tsp. sea salt

Salad

4 c. sorrel – choose tender young leaves and torn into bite-size pieces
1/2 c. loosely packed flat-leaf parsley

Make dressing: Whisk together dressing ingredients. Can be made in advance. Refrigerate until using.

Toss salad. Season with salt and pepper.

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

Washington State Culinary Travel- San Juan Island Harrison House

Tucker House Inn and Harrison House Suites, both Best Places to Kiss, were 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's Molten Chocolate Cake with cherry sauce is included on page 112. We feature this yummy chocolate cake at Coho Restaurant for special dinners.

Upcoming Events at Coho Restaurant 2009, Friday Harbor, San Juan Island.

Coho's chefs are planning several exciting wine dinners for early 2009 including a special St. Valentine's Dinner with chocolate and red wine; a sake tasting with sushi and other Japanese favorites; and an Italian dinner featuring Sicilian cuisine!

Coho Restaurant Monthly Wine Dinners - San Juan Island

Thanksgiving is in 4 days and Christmas right around the corner and we are not only busy planning holiday dinners, parties and weddings, but looking forward to our 2009 wine dinner calendar. Coho Restaurant is going to kick off our first 2009 wine dinner with a focus on Spain on Friday, January 23rd. (Of course we are ringing in the New Year with a sparkling wine dinner on the 31st of December!) We will enjoy 8 courses and 7 Spanish wines and end with a wonderful 1927 Spanish Sherry! We are working on the final wine pairings on Tuesday and will post the menu shortly. Other ideas for 2009 include a Japanese-inspired meal with sushi and sake, Italian, Greek and Portuguese. Mediterranean food is always one of my favorites and their wines are such great food wines. Please let us know if you have a favorite wine maker or cuisine that we should highlight as part of our wine dinners.

Coho October Winemakers Dinner - Savor the San Juan Islands

We have no sooner finished one one dinner that we are busy planning our next dinner for October 11th - Flights of Reds. We had a staff tasting earlier this week to decide on the menu and pairings. It was alot of hard work but someone has to do it:)! We are really excited about showcasing these voluptuous reds from Cuillin Hills, Northwest Totem Cellars, Pomum Winery and Stephenson Cellars. Each are very small boutique wine makers who take meticulous care in handcrafting their wines. We are also thrilled that at least 3 out of the four will join us on the 11th for dinner. It should be another great evening. For reservations, please call us at 360 378 3660. Hope to have you join us.

Here is our working menu so far:

Flights of Reds
Cuillin Hills Winery, Northwest Totem Cellars
Pomum Winery & Stephenson Cellars
October 11th, 2008 - 6 p.m.

Antipasto
Prosciutto Wrapped Bread Sticks, Roasted Red Peppers, Calamata Olives, and Sardinian Pecorino Romano
Cuillin Hills Cabernet Franc – 2006 Reserve

Insalata
Warm Spinach Salad with Bacon and Blue Cheese
Cuillin Hills Columbia Valley Claret - 2006

Pollo
Chicken with Mole
Stephenson Cellars Merlot 2005

Carne
Braised Short Ribs with Soft Polenta
Cuillin Hills 2006 ‘The Dungeon’ Syrah
Northwest Totem Cellars Syrah 2005

Intermezzo
Cilantro or Grapefruit Rosemary Sorbet

Carne
Venison Tenderloin with Blackberry Veal Glace and Roasted Root Vegetables
Stephenson Cellars Syrah 2005
Pomum Cellars Syrah 2005

Verdura
Savory Pizza with Roasted Garlic, Caramelized Onions, Broccoli Rabi and Fontina Cheese
Stephenson Cellars Cabernet Sauvignon 2005
Northwest Totem Cellars Cabernet Sauvignon 2005

Dolce
Hot Molten Chocolate Cake, Brandied Cherries and Cinnamon Ice Cream
Pomum Cellars Shya Red 2005
Northwest Totem Cellars Low Man Red 2005

Digestivo
Northwest Totem Cellars
Late Harvest Viognier 2006

Hi! Updates on the Island

Hello everyone, my name is Shaylynn, I just joined the Inn's team about a month ago and I wanted to introduce myself, many of you have seen me around (if you have been to the island recently) I just moved out here from CT, long jump but I must say that this island is beautiful! I'm so glad I got to join this team with energetic and enthusiastic people. Anna Maria and Dave really take pride in the Inn and the restaurant which if you haven't been to you must try! (I recommend the salmon, its simply amazing) There are always good specials to try as well, this past week we had a Black Cod with Miso dressing served over Soba noodles, and a Halibut encrusted with Macadamia nuts.. mmm...mmm...mmm. We also had a peach soup which is delicious, and perfect on the warm days and cool nights. Yes the weather out here is still gorgeous with the afternoons bright and sunny and a cool breeze at night makes it perfect weather to drive or bike out to Lime Kiln State Park and watch the sunset, the whales are still around so you still have the chance to see them out at the park or on exciting whale watching and kayaking trips. I haven't gotten the chance to go and see Victoria, but I hear its beautiful! Please feel free during your stay to ask me anything, I'm here for you! I'm getting to know the island pretty good and I can share some of my experiences with you. I flew in from Seattle (my first time on one of the puddle jumper airplanes! A little scary but well worth it!) We are only located about 2 blocks from the Ferry terminal so its really easy to find the Inn. Thank you guys and I hope to meet all of you soon!

Coho Restaurant Receives Rave Reviews from Patrons - Friday Harbor, WA

Coho Restaurant has been open just a month. We were so thrilled to share this wonderful review from one of our patrons.

http://www.tripadvisor.com/Restaurant_Review-g60957-d1057963-Reviews-Coho_Restaurant-Friday_Harbor_Washington.html

Many of the patrons like the simple things we serve like our salads. The greens come from three different Island farms and are packed with flavor.

Springtime on San Juan Island - Lodging on Friday Harbor

Spring has definitely sprung at the Harrison House and on San Juan Island. The gardens look like a giant Easter Basket with tulips, daffodils, and Camellia in full bloom. While the weather has been a bit seasonally cool, the blue skies and afternoon sun do not deter. The transient whales have been around for the last week so many of our guests have enjoyed encounters on their whale watch adventures. While on the water, our guests have also had the pleasure of seeing Stellar Sea Lions, Eagles, Seals, and other migrating marine birds who are still hanging around the Islands. Restaurant Coho has been open for three weeks and has been receiving rave reviews from guests. One of the most popular specials last week was our smoked duck breast with a morel mushroom wine sauce. Due to our limited seating with only eight tables, we recommend advance reservations so that we can accommodate all of our guests.

Coho Restaurant opens on San Juan Island

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 - New Restaurant on San Juan Island, Washington

Dave and Anna Maria will continue their passion with food with a new restaurant Coho opening April 2008. The restaurant will feature fresh local and seasonal northwest cuisine with a bit of an international flavor. Coho will draw its menu inspiration from La Cucina Anna Maria: Good Life Recipes from Friday Harbor as well as from the collaborate talent of their restaurant team. The wine list will cull from the best wines of the Pacific Northwest but also wines from the great international food producing countries of the world. The restaurant is small and intimate with only 8 tables so reservations are definitely recommended. The Coho website launches in early April so you will be able to keep track of our special seasonal menu offerings. Here is our menu.

Restaurant Coho Menu Spring 2008

Starters

Smoked Duck Breast on a bed of Spring Greens with dried cherries

Roasted Beet and Quail Croft Farms Goat Cheese on a bed of spring greens

Six WestcottBay Oysters Your Way

Raw on the Half Shell Broiled with fresh herbs, parmesan, and garlic

Dungeness crab cakes with wasabi aioli

Soup of the Day

Mains

Homemade pasta de giorno tossed in a fresh tomato basil sauce

Coho’s Whole Seed Encrusted Salmon with a mirin ginger sauce served on a grilled sushi rice cake and sautéed spring vegetables

Alaskan Weathervane Scallops on bed of wilted greens drizzled with a brandy cream sauce

Hazelnut Encrusted Lavender Chicken on a pillow of sweet potatoes and sautéed spring vegetables

Grain Fed Tenderloin with roasted root vegetable jus and sautéed spring vegetables

Veal Scaloppini Your Way

Marsala with Mushrooms and shallots

Oscar with Asparagus and Crab

Parmesan with cheese and tomato marina

with side of homemade pasta

Sweets

Crème Brulée

Chocolate Mousse

Flourless Chocolate Torte

Tiramisu

Cheesecake

Fruit Crisp

Fruit Torte

Selection of Homemade Ice Creams and Sorbets (Lopez Island)

Bed and Breakfast Friday Harbor - Thanksgiving preparations

The Harrison House Suites is preparing for the holidays. Earlier this month, we purchased over 25 lbs of three different varieties of pumpkins from one of the local farms. We roasted them and made our own pumpkin purée. We will be featuring pumpkin throughout the holidays in Pumpkin pancakes, Pumpkin Bread, Pumpkin Cookies, Pumpkin Pie, Pumpkin Praline Pie, and Pumpkin Panna Cotta. Our fall soaps also have a pumpkin theme - pumpkin cinnamon.

Friday Harbor, Washington Holiday Preparation

San Juan Island and the Town of Friday Harbor are preparing for the holiday season. The town will be decked out for the season and there will be lots of festivities throughout the season. The parade of lights in the harbor features the most amazingly decorated boats and ends with Santa. Shops in town will stay open late to make holiday shopping more convenient. Check out our specials and consider a stay at the Harrison House this holiday season or for a break after the holidays. Winter is a cozy time to visit.

Wedding at Harrison House

Candia & Dale and their extended family celebrated their wedding day on San Juan Island. They were married on the Odyssey (one of the whale watching boats) and the Harrison House staff prepared a wedding feast upon their return - a fall harvest meal from the Islands. Thousand Flower Farm & Nootka Rose Farm from Waldron Island and Synergy Farms from San Juan Island provided lots of great fresh produce. Their guests enjoyed Columbia River King Salmon, roasted new potatoes, broccoli, fresh greens, and home made blueberry and apple pie (the apples were picked from the Harrison House). What could be better than vanilla and cinnamon ice cream from Lopez Island Creamery to top things off!

Guest Recipe Requests at the Harrison House

We have requests from our guests for many of the items we prepare for breakfast. This week one of our guests, Sterling S., enjoyed our zucchini pancakes so much that he wrote to ask for the recipe. That particular morning, we served them with omelets made with Gruyere cheese, sun dried tomato, basil and prosciutto. As the summer squash season is coming to a close, make sure to enjoy them soon! You can find this and many other recipes in our cookbook, La Cucina Anna Maria: Good Life Recipes from San Juan Island.

Here is the recipe:

Savory Zucchini Pancakes
1 1/2 cups zucchini finely shredded (about two 8-inch zucchinis)2 large eggs beaten1 cup all-purpose flour
½ cup milk
½ cup grated parmesan cheese or grano padano1/2 tsp salt1 Tbsp vegetable or extra virgin olive oil1 tsp baking powder
½ tsp garlic
1 tsp basil
¼ tsp rosemary
¼ tsp black pepper


In a large mixing bowl, beat eggs then add oil and milk. Add dry ingredients and then shredded zucchini and mix until combined. Preheat griddle or heavy frying pan. Spray with non-fat cooking spray. Spoon batter on hot grill; about 2 tablespoons for each pancake. Cook until bubbles almost stop. Flip pancakes and cook on other side until pancakes are done.
Serve with sour cream, yogurt, or syrups. Makes 24 small pancakes.

A peak into the kitchen at the Harrison House

Our guests are enjoying all the fresh fruits the local farms have to offer for breakfast. We have been getting local raspberries (red and gold), strawberries, blackberries, and blueberries and have been making wonderful berry tortes, berry short cakes, cobblers and crisps for our breakfast dessert. The peaches and plums are the best ever. We tried a new recipe inspired by our summer intern, Alicia for the fruit course. We baked a half of peach, brushed with a bit of butter and sprinkled it with sugar and cinnamon. Then we served it with a bit of marscapone cheese and garnished it with a fresh berry and mint. Not only were they beautiful by tasty as well. This would be a perfect summer dessert for dinner with a scoop of Lopez Island vanilla ice cream! This morning we made our famous lemon ricotta pancakes for breakfast with a side of chicken apple sausage. Dessert was a plum pudding with almond cream! All these recipes and more are in our cookbook, La Cucina Anna Maria: Good Life Recipes from San Juan Island.