Lowcountry Cuisine July 2018

LC 60 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine extravagant live-fire cooking. His restaurants are amazing, but it’s more about what he does during events with his huge, ornate ways of cooking. It’s truly a show. Q: What’s your favorite aspect of cooking? What makes it fun for you? A: Learning to adapt. Our customers are always changing, and, because of that, it allows us to try new techniques and flavors. It’s a creative world that I love being a part of. Chef Taylor Still Restaurant: High Thyme 2213 Middle St., Sullivan’s Island Q: How long have you been a chef? How long at High Thyme? A: I started cooking in restaurants when I was 20 years old, which makes this my 21st year in the kitchen. I’ve been the chef at High Thyme since the end of 2004. Q: How did you discover your passion? A: My interest in cooking definitely came from my parents. No matter how long of a day we were all having, we always had dinner as a family. Q: What’s your favorite dish at High Thyme? A: For me, different is always best, so I love whatever special we’re running that night that isn’t on the regular menu at the time. We run at least three specials a night, so it’s always changing. Q: What do you cook at home? A: Well, since I have two kids in elementary school, I try 6 1 6 D L o n g P o i n t R o a d M t P l e a s a n t , S C 2 9 4 6 4 i n f o @ l a v e n d e r h i l l d e s i g n s . c o m 8 4 3 - 3 5 2 - 7 0 4 2   www . l a v e n d e r h i l l d e s i g n s . c o m New Arrivals Bringing you unique and beautiful home accents, tabletop, linens and more!  Located in the Belle Hall Shopping Center