Together at SoBo

Introduction

When I set out to write this, my second cookbook, I knew I wanted it to be a bit of a step up from my first. The SoBo Cookbook is full of tried-and-true standards—in it, you’ll find recipes for our famous tofu pockets and killer fish tacos—many going way back to when SoBo was a swinging little spot, serving out of an ’80s-era purple food truck in Tofino’s Live to Surf parking lot, where we set up in 2003.  

Our truck later moved from that surf-shop parking lot to Tofino Botanical Gardens, then finally, in 2007, we settled into a spacious, floor-to-ceiling-windowed restaurant in downtown Tofino. And now, even though the purple truck has been let out to pasture, we keep a miniature homage to it in our fancy “new” digs. Throughout all this change, our essence has remained unchanged. We haven’t lost our grassroots essence—after all, “SoBo” is short for “Sophisticated Bohemian.” In this brick-and-mortar spot that we can call our own, we still offer our signature globally influenced, gourmet-level selections that fuse Asian and Southwestern standbys with the freshest local products, with menus for all mealtimes. Here, we can serve a dinner crowd looking for a night out, making the most out of our bigger kitchen to prepare complex dishes such as Warm Asparagus, Farro and King Oyster Mushroom Salad with Poached Eggs.  

I first thought this second book might be inspired by the daily specials that show up on the SoBo chalkboard, often with a focus on product availability on any given day—we’re all about fresh food from here and there. And some of those certainly made it in (like the Chinook Salmon with Purée of Cauliflower and Parsnip Puffs), but as I began to write this book of recipes, something became overwhelmingly clear: as much as the product itself contributes to our great menu, it’s also undeniably the people surrounding me who have led to our experimental cooking style that locals and visitors alike have taken a shine to. 

To watch a young cook’s eyes light up when asked to help create a daily special is truly wonderful. Together, like a couple learning how to dance, I work with them to set our intention, usually talking about the product, the flavor profile. I urge them to draw on their own memories of food, their culture, their passion that has brought them into the culinary arts. Then the cooking starts. All while tasting and thinking about how it might change from one moment to the next. When you involve those around you in the creations, they take ownership and really sink their teeth into the task. 

Then there are the folks who have been with me since day one—whether that was day one of my moving to Tofino in 2000, or my day one on Earth.  

Many of these recipes are from my childhood growing up in and around the South (for example, Fried Chicken, Southern Style, and Grilled Peach and Raspberry Melba), which I have come to know and love through my mom. The community of friends I’ve made in Tofino have all left their touch on SoBo, whether it’s in the décor, the kitchen or the supplies and ingredients we use for these excellent recipes. Even Susan, my wondrous coauthor, was brought into my life by my circle of friends one night at SoBo.  

The restaurant’s appeal rests, in part, on the fact that we have created a culture that people want to immerse themselves in. SoBo is an extended family that people want to be a part of, whether they’re in the dining room or behind the scenes. It’s very much a product of its place: we have the cross-cultural, open-spirited air of the West Coast, and we foster a sense of belonging, for both regulars and visitors who are trying the restaurant for their first time. Therein lies one of the secrets of SoBo’s success. The sense of connection is important to us. We’ve always wanted that openness and rapport. It puts everyone on the same level—SoBo was built on a platform of down-to-earth, natural food meant to nourish the soul and warm the heart. 

SoBo’s food is unsurpassed in flavor and adventurous in its selections. We have a strict commitment to quality, and to organic and regional sourcing. We pick and choose the best ingredients and the best growers and harvesters around. That’s deceptively simple: all of it is built on long, long (did I say long?) hours of work and a truckload of passion. 

So, with this second book, I want to give a shoutout to those before, after and currently involved in my culinary journey. I want to share not only my stories but also those of people who have helped shape SoBo over the years, to show how we have come together as a like-minded community. 

Lisa Ahier 
Tofino