By Andrew Morrison, Lisa Ahier
Sobo (Sophisticated Bohemian) began in 2003 as a pink foodstuff truck within the car parking zone at the back of a surf store, method prior to meals vehicles have been cool. regardless of its remoteness, it attracted rave experiences from foodstuff media throughout North the United States, with the likes of Saveur journal calling it: "perhaps the main intriguing lunch stand in North America". The again of the staff's t-shirts learn: "Quite in all probability the second one neatest thing you are able to do in a parking lot"—and that very same enjoyable, genuine West Coast vibe weaves during the tales and recipes during this book.
Sobo has considering develop into a vacation spot eating place, having outgrown its foodstuff truck beginnings, with viewers making the pilgrimage to the west coast of Vancouver Island simply to style chef Lisa Ahier's cooking—which is, to exploit Tofino slang, easily "killer". The restaurant's menu specializes in locally-sourced, seasonally-inspired components from family-owned manufacturers. The dishes are formed through Lisa's Tex Mex and Southwestern culinary roots, and her adventure received throughout a number of US states, together with her stint as government chef of Cibolo Creek Ranch in Texas.
The Sobo Cookbook comprises over a hundred of the restaurant's all-time favorite recipes—recipes that experience fed surfers, hungry locals, curious viewers and die-hard foodies alike.