Together at Sobo: More Recipes and Stories from Tofino's Beloved Restaurant - Hardcover
$30.00
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In Together at SoBo, Chef Lisa Ahier shares all-new recipes from her beloved restaurant. Lisa's recipes are love letters to Tofino and its position as the most westerly point of Canada. Drawing from local produce and a wealth of seafood, these are Pacific Northwest recipes enhanced by Lisa's Southern flair.
Two decades on from its purple food truck beginnings, SoBo has never lost its namesake "sophisticated bohemian" essence: down-to-earth goodness forged through a connection to the people and place--land and sea--surrounding it.
Together at Sobo: More Recipes and Stories from Tofino's Beloved Restaurant - Hardcover
$30.00
by Lisa Ahier (Author), Susan Musgrave (With), Lynn Crawford (Foreword by)
One of Chatelaine's best cookbooks of 2023!
Welcome back to Tofino! In this long-awaited follow-up to the award-winning bestseller, The SoBo Cookbook, you'll find a whole new set of recipes, dialed up in delicious, unmistakable SoBo style. To know Tofino is to know SoBo, the restaurant at the heart of this magnetic West Coast surf town. Since opening as a purple food truck 20 years ago, SoBo (short for "sophisticated bohemian") has been bringing people together with Chef Lisa Ahier's fresh West Coast fare. Year after year, locals and visitors alike return for her killer cooking and the relaxed warmth that can only be found here. Bring home this new slice of SoBo to share with your loved ones.In Together at SoBo, Chef Lisa Ahier shares all-new recipes from her beloved restaurant. Lisa's recipes are love letters to Tofino and its position as the most westerly point of Canada. Drawing from local produce and a wealth of seafood, these are Pacific Northwest recipes enhanced by Lisa's Southern flair.
- Local and seasonal: recipes like the Chanterelle and Corn Chowder and the Nettle, Clam and Shrimp Tagliatelle highlight Tofino's coastal bounty
- Classics inspired by Lisa's Southern childhood: reminisce with her family's Summer Ratatouille and Grilled Peach and Raspberry Melba recipes
- Seafood standouts: embrace the ocean with the Chinook Salmon with Parsnip Puffs and the Halibut Cheeks with Celeriac Cream
- Perennial SoBo favorites: try the beloved Roasted Acorn Squash and Kale Pizza and White Bean and Chicken Chili
Two decades on from its purple food truck beginnings, SoBo has never lost its namesake "sophisticated bohemian" essence: down-to-earth goodness forged through a connection to the people and place--land and sea--surrounding it.
Author Biography
LISA AHIER is the chef and owner of SoBo. She has lived in Missouri, Texas, and Florida but calls Tofino "home". After working in numerous restaurants from the age of 13, she landed on the doorsteps of The Culinary Institute of America in New York's Hyde Park at the age of 34.
SUSAN MUSGRAVE has had over 30 books published, including A Taste of Haida Gwaii. She owns and manages Haida Gwaii's Copper Beech House.
JEREMY KORESKI, born and raised Tofino, British Columbia, began taking photographs at age 13 when his father gifted him a camera.
Number of Pages: 288
Dimensions: 1 x 10.1 x 8.1 IN
Publication Date: May 09, 2023
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