『Music, Food, and Fire | Josh Taylor’s Culinary Journey』のカバーアート

Music, Food, and Fire | Josh Taylor’s Culinary Journey

Music, Food, and Fire | Josh Taylor’s Culinary Journey

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What does it take to go from washing dishes at your mom's café in Dalton, Georgia to landing on The New York Times list of the 50 best restaurants in the country? Chef Josh Taylor knows. Raised in Dalton, Josh discovered his love of food early — scrubbing pots at his mother's Sweet Basil Café and later pulling shifts at West Walnut Café before chasing a music career took him from Athens to Park City, Utah, and eventually to Charleston, South Carolina. It was in Charleston that he opened Lost Isle, a fully outdoor, live-fire restaurant fusing Southern comfort with Southeast Asian flavors — and the culinary world took notice fast. In just over two years, Lost Isle earned a spot on The New York Times 50 Best Restaurants list and was named Southern Living's Restaurant of the Year. Josh sits down with us to talk about his Dalton roots, the road that led him to a career in food, and what it's really like to build a restaurant from the ground up.HighlightsJosh's first kitchen job was washing dishes at his mom's restaurant, the Sweet Basil Café, in downtown Dalton — he was about eight years oldHe originally left Dalton to pursue music, not culinary arts, and worked in restaurants to fund his life as a musicianA girlfriend convinced him to enroll in culinary school in Athens, Georgia — that's when food started to get seriousJosh put together a band in Park City, Utah, released two records (still available on Spotify), and landed his first executive chef job there at age 28His move to Charleston was partly about being closer to family — a quick flight to Chattanooga puts him near Dalton and SavannahThe Thai and Asian influence in his cooking traces back to Dalton: working at a friend's dad's Chinese restaurant in high school, training in Muay Thai, and eventually traveling to Thailand for two weeks of eatingThe fan-favorite dish at Lost Isle? Collard greens with Thai-inspired flavors — they've been on the menu since day one and aren't going anywhereLost Isle is entirely outdoor with all cooking done over open live fire — weather determines whether they're open, which is part of why they operate seven days a weekThe New York Times called Josh for a "fact check" — he didn't realize a critic had already dined at the restaurant months earlierSouthern Living named Lost Isle Restaurant of the Year without Josh knowing what the call was about — he found out when a family member spotted it onlineHis wife Maggie runs all of Lost Isle's social media and marketingJosh is opening a new bar called Sunset Cay Ship Store at a marina on Folly Beach — beach food, drinks, water viewsDalton's food scene has grown enormously: Josh called out Cyrus as a standout he's visited on recent trips home, and the brewing and live music scene downtownHis Dalton nostalgia includes picking vegetables on his grandparents' land, playing coffee houses, and performing at the Depot at ChristmasChapters0:00 – Sausage Balls Banter0:58 – Meet Josh Taylor of Lost Isle2:46 – Dalton Kitchen Roots3:58 – Music First, Then Culinary5:13 – Leaving Dalton for Athens6:28 – Park City Band Era7:42 – Back South to Charleston8:20 – Thai Flavors Meet Southern10:47 – Dalton Dining Boom13:03 – Pop-Up Dreams and Music14:13 – Building Lost Isle15:47 – Weather or Not16:40 – Bugs and Fire17:25 – Live Fire Learning18:56 – Awards Shockwave21:43 – Maggie and Marketing22:17 – Beach Versus Mountains23:07 – Small Town Longing24:44 – Folly Beach Bar Plans26:32 – Dalton Memories29:36 – Wrap Up and ThanksResourcesLost Isle — Josh's restaurant in Charleston, SC: lostislechs.comLost Isle on social media — InstagramThe New York Times 50 Best Restaurants: nytimes.comSouthern Living Restaurant of the Year: southernliving.comThe Sideshow Ramblers — Josh's Park City band: SpotifyTable 43 Dalton Brewing Company: daltonbrewing.comFollow the show:Instagram: @behere.daltonFacebook: Here MagazineLinkedIn: Here Local MediaThanks for listening! Be sure to support the show by subscribing on your podcast player and leave us a review!
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