Together at SoBo: More Recipes and Stories from Tofino's Beloved Restaurant by Lisa Ahier

  • Charcuterie with grilled peaches (page 27)

    from Together at SoBo: More Recipes and Stories from Tofino's Beloved Restaurant Together at SoBo by Lisa Ahier

    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: peaches; sourdough bread; salami; spreadable cheese; grapes
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Notes about Recipes in this book

  • Smoked salmon, farro and sorrel fritters

    • Frogcake on February 23, 2024

      We loved this recipe. However, in my experience it required some fiddling as the author noted. I made half the recipe but still added three eggs and a few additional tablespoons of flour. It was worth it! I don’t think it’s necessary to toast the farro beforehand as it does get nicely toasted during the frying. These are very good and I will definitely repeat.

  • Pumpkin seed pesto

    • Frogcake on September 27, 2024

      Awesome pesto recipe! I’ve made it as written. As well, in the absence of basil, watercress and spinach, I have used tarragon, parsley and cilantro. The taste of the latter substitutions results in a tarragon centric flavour in a good way. The pesto is wonderful on pizza, and also as a sauce or condiment. Lovely mixed in with cream cheese or ricotta.

  • White garlicky sauce

    • Frogcake on February 25, 2024

      I’ve made this tasty white sauce for pizza twice. The first time, I followed the recipe to the letter and it was excellent! The second time, I added one cup of roasted garlic instead of half ( I misread the recipe), and used one and a quarter cup of ricotta and three quarters of a cup goat cheese ( I forgot to buy more ricotta! ). Both versions are absolutely delicious and add a different twist to an otherwise standard red sauced pizza.

  • Spaghetti squash patties with poached eggs and salsa verde

    • hbakke on January 29, 2024

      I occasionally pick a recipe from EYB that is out of my norm, but that I have most of the ingredients to make. This is one of those recipes. I would have never chosen this if not for a sad, old spaghetti squash that needed to be used. Yay to trying new things! We loved the squash patties, and especially the salsa verde. I would make this again.

  • Seared halibut, black beans, king oyster mushrooms and almond cream

    • Frogcake on April 28, 2024

      A decent recipe but I made some changes to enhance the flavours. First , we enjoyed the black beans with the seared halibut. Such a unique complement of flavours! I didn’t have mushrooms so I served this with sautéed peppers - it worked ok. I didn’t like the almond cream sauce as written. The mace didn’t add much flavour and 1 tablespoon of salt is too much ( must be a typo !) I didn’t find the almond milk or the seared onions added any unique or delicious flavour that complemented the halibut. I am still thinking through this to find a solution, and will post a note.

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  • ISBN 10 0525610634
  • ISBN 13 9780525610632
  • Published May 09 2023
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

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 And, in true, community-driven SoBo spirit, throughout the book, Lisa also introduces the people around her who have shaped the restaurant into the quintessential destination it is today. 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.

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