By Lisa Ahier,Andrew Morrison
Sobo (Sophisticated Bohemian) began in 2003 as a crimson nutrition truck within the parking zone at the back of a surf store, means sooner than meals vans have been cool. regardless of its remoteness, it attracted rave studies from nutrition media throughout North the US, 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 smartest thing you are able to do in a parking lot"--and that very same enjoyable, real West Coast vibe weaves through the tales and recipes during this book.
Sobo has for the reason that 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 makes a speciality of locally-sourced, seasonally-inspired elements from family-owned manufacturers. The dishes are formed through Lisa's Tex Mex and Southwestern culinary roots, and her adventure won throughout a number of US states, together with her stint as government chef of Cibolo Creek Ranch in Texas.
The Sobo Cookbook contains 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.