Political calamities, plans interrupted, an eighteen years old boy at crossroads, and a yearning for freedom turn into years of resilience and hard work bringing a new community together. This forms the background of a culinary institution in Eugene, Oregon : chef Ib Hamide and his Cafe Soriah.
In 1969 chef Hamide came to Eugene from Bethlehem, Palestine to study at the University of Oregon. Eventually, turmoil back home and the desire to be free to create kept him in Eugene permanently. He established Casablanca and later Cafe Soriah in June of 1993.
The flavors of home and the deep culture of Palestinian hospitality stayed with chef Hamide becoming the seed for his work. Now after over 50 years of hard work a strong tree stands under which a community gathers through a desire for social justice and sustainability and quite simply as friends to enjoy delicious food.
As we savor our plate of chicken Jerusalem (chicken breast sauteed with artichoke hearts, mushrooms, spinach, lemon juice, white wine, feta and cream) we wonder about the tides of life and how creativity and resilience can land us safely on the shore.
Please read on for my recent interview with chef Ib Hamide:
Q) The origin story of great businesses is fascinating. Can you please tell us a little about the background and how you came to create Cafe Soriah?
I came to Eugene for the purpose of getting a degree from the University of Oregon and then going back home to Bethlehem, Palestine. As the political situation back home presented me with two difficult choices, going back home and living under occupation, or living away in freedom, obviously I chose the latter. After working in this industry for many years, I came to the realization that working hard for myself would be the best plan forward and after owning Casablanca for 12 years and missing the dinner time activity I decided that the next opportunity that comes around for a place where I could serve dinner would be attractive. A salesman who was a friend of mine brought the news that Café Central had closed and now it is for sale but had not gone on the market. I jumped at the opportunity and the rest is history! Soriah got established in June of 1993 and is still going strong.
Q) Are there any particular dishes you are especially proud of and how did you come to create them?
Yes! Chicken Jerusalem, Lamb Turmeric, Calamari, Lamb Beirut, are examples of the many dishes I have created. I created them because I enjoy food and the artistic expression to create new dishes that no one else has. Simply because that is what I enjoy doing.
Q) Unfortunately we have to address Covid and how it has affected all of us, especially the restaurant industry, can you tell us how you have managed and pivoted?
The last two years have been particularly difficult, even old dogs like myself had to learn new tricks. Some of those new tricks proved to be our saving grace. Such as, rolling up our sleeves and working harder than we’ve ever worked with a very small crew because we were relegated to a to-go business only. At other times the governor put us to outdoor dining only. Then after that, we were allowed indoor dining but with social distancing all of which was very challenging. In addition to our pivoting to meet those challenges, the community response to acts of vandalism, that our premises suffered were so tremendous in terms of outpouring of support, as well as the government life line proved to be vital for our survival. I do strongly believe without those three factors we would’ve been in trouble.
Q) Can you please tell us a little about going local and trying to serve the community around you?
I have been present in this community and in this business for nearly 50 years! I and my businesses have become somewhat of an institution in this town. The community has come to expect good food and hospitable service from my restaurants all those years. In addition to that, my social justice work has exposed me and by extension my restaurants to many of the town’s people who appreciate my stands on many local issues and beyond.
Q) What do you envision for the future of Cafe Soriah?
Sustainability even beyond my ownership of Café Soriah. I believe that the next generation of Café Soriah employees are eager and able to continue that tradition of serving good food to good people.
