Hmmm, lots of things can amuse my mouth.  And what makes this any different from hors d’oeuvres?  Here’s the distinction: it’s tiny – just one or two bites; it’s the same for everyone at every table; it’s different every day; and it’s free.  Yup, free.  It’s meant to be an intensely flavored tease of what’s to come – an unexpected chance for the diner to get a feel for the chef’s style.  Since it’s really whatever the chef feels like creating, I think it should be called “amuse-chef,” something to amuse the chef!  Well-known New York City chef Jean-Georges Vongerichten says “The amuse-bouche is the best way for a great chef to express his big ideas in small bites.”

Our own chef leans towards the use of local vegetables and lighter bites.  Recently seen in this past week’s lineup: a fresh radish-parsley salad; shredded golden beet salad; crostini with goat cheese, blanched asparagus tips and Italian salsa verde; stuffed fresh dates with bleu cheese, bacon, and balsamic reduction; crostini with roasted red pepper-eggplant spread.  Served in tiny little plates, they are just a delightful way to start a meal, and unique on San Juan Island! 

April 4, 2010

10 a.m. – 3 p.m.

In a metal bowl sprinkle gelatin and water. Soften for a few minutes. Whisk in yolks and sugar and place over a saucepan of simmering water. Cook until digital thermometer reads 160 degrees.
Remove from pan beat until egg mixture is cool and thickened (about 5 minutes). Mixture has consistency of taffy.
Beat in pumpkin and spices. Chill covered for about an hour or until thickened.
Beat cream and vanilla until still peaks form. Fold in pumpkin. Place mixture in large pastry bag with large tip.
Line up 16 champagne glasses and add about 1 teaspoon of ginger snaps to each glass. Layer pumpkin mix alternating with ginger snaps.
Garnish with gingersnaps and dried cranberry and dollop of whip cream if you dare.
Yields 16 servings.

Note: This make ahead dessert is perfect for busy holiday entertaining and the presentation is quite exquisite too!

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

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

The price is $60 per person for Fish and Beef; $50 per person for Fish or Beef and $40 per person additional for wine pairing – 5 wines. Taxes and gratuities are not included. Coho’s wine dinners have been great evenings of food, fun and friends and now you can help support the youth of Friday Harbor as well! Reservations are recommended – please call us at 360 378 6330 to reserve your table.