Sobo (Sophisticated Bohemian) started out in 2003 as a purple
food truck in the parking lot behind a surf shop, way before food
trucks were cool. Despite its remoteness, it attracted rave reviews
from food media across North America, with the likes of
Saveur magazine calling it: "perhaps the most exciting
lunch stand in North America". The back of the staff''s t-shirts
read: "Quite possibly the second best thing you can do in a parking
lot"--and that same fun, authentic West Coast vibe weaves
throughout the stories and recipes in this book.
Sobo has since become a destination restaurant, having outgrown its
food truck beginnings, with visitors making the pilgrimage to the
west coast of Vancouver Island just to taste chef Lisa Ahier''s
cooking--which is, to use Tofino slang, simply "killer". The
restaurant''s menu focuses on locally-sourced, seasonally-inspired
ingredients from family-owned producers. The dishes are shaped by
Lisa''s Tex Mex and Southwestern culinary roots, and her experience
gained across several US states, including her stint as executive
chef of Cibolo Creek Ranch in Texas.
The Sobo Cookbook includes over 100 of the restaurant''s
all-time favourite recipes--recipes that have fed surfers, hungry
locals, curious visitors and die-hard foodies alike.