Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 49 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com the top of the list of concerns. “The number one thing is usually salt. Older diets are salt-sensitive, especially with certain medical conditions. We learn as chefs that salt is our friend but not so much as we age. Now we have to find alternative solutions to salt,” he said. He also knows that certain medications can have complications with various ingredients, so he works diligently to ensure that residents have a meal crafted to their specific needs. “We strive to try and make everyone happy,” he said, adding that it doesn’t take long to see each resident as the newest member of a very large extended family. “That’s probably the biggest thing that’s kept me here: that family aspect. We are here taking care of our family.” He eats at least one meal of his own creation a day at the facility and loves to engage with residents to learn not just what they liked about the food but about their lives. Some residents have been authors or friends of former presidents. “There are a lot of characters. There are a lot of people who amaze you,” he commented. He offers all-day dining at the newly opened Azalea Bistro, with snacks and sandwiches throughout the day, as well as a social hour. But for dinner, Miller knows his residents love high-end cuisine. Friday night surf and turf is a favorite, but he also knows that there are some comfort foods that will always be a hit. In addition to the main entree selections for each meal, Miller offers an option of burgers, hot dogs and chicken sandwiches. However, on pizza night, he brings in extra staff to make the 50-plus gourmet pizzas that will feed the residents. “It doesn’t matter what age you are. Everyone loves pizza,” he said. BILL RODIMON • SOUTH BAY AT MOUNT PLEASANT Over his 34 years in the business, Chef Bill Rodimon has honed his cooking skills in a surprisingly vast breadth. A New Orleans native, he loves Creole food, but he also spent a few years of his youth in Asia, “where he again tasted his way around and loved it.” He has worked in the Southeast, Colorado and even Nicaragua at one point, as a chef, owner and more. Before moving into the senior-community sector, he worked for a 4-diamond, 1-star chef with “all the accolades,” but felt it Photo courtesy of Meg Harris of The Curated South. Photo courtesy of Meg Harris of The Curated South. Chef Adam Miller Chef Bill Rodimon