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High Water Festival Announces Pass The Peas Chef Lineup



The High Water Festival has officially announced their chef lineup for Pass The Peas, a family-style dining experience that kicks off the festival at 11:30 am each day. This year’s event will be held on Saturday and Sunday, April 13th and 14th, 2019.

Ticket sales for Pass the Peas will take place in two waves, with pre-sale tickets first available to current High Water Fest ticket holders now through Thursday, February 7th at 11:59 pm, then remaining tickets are available to the general public beginning Friday, February 8th at 10 am. The curated brunch series celebrating Southern cuisine and culture takes place on the lawn of Quarters H at Riverfront Park in North Charleston.

Attendees of Pass the Peas can enjoy libations by Craig Nelson of Proof, tasty food, and wines paired from around the world.

Saturday’s chef lineup includes esteemed Charleston-based chefs, Jacques Larson of Obstinate Daughter and Wild Olive, along with James Beard Award nominee Shuai Wang of Short Grain, a food truck recently named one of America’s Top 50 Best New Restaurants by Bon Appetit. Sunday’s event will feature another duo of acclaimed Charleston culinary talent, Jill Mathias of Chez Nous and Evan Gaudreau of Renzo, the 2018 Eater Charleston winner of Chef of the Year.

“I am so very excited for Pass the Peas this year,” Chef Jacques Larson said. “I believe that this year’s lineup is going to perfectly capture what we have set out to do with these brunches from the beginning – to give our guests a true cross-section of our community as it pertains to the cuisine and hospitality of our city. The lineup once again features chefs that have not only embraced the principles of supporting local, but who have taken these ingredients and have blended it with Charleston’s rich culinary history to forge unique styles of their own. It is always so rewarding to collaborate with people that you admire and these three are putting out some kick ass food in our city right now.”

Each ticket, priced at $150 plus fees, includes a coursed meal, alcohol, and a commemorative gift, including a Pass The Peas tote bag; a portion of the proceeds benefits The Green Heart Project. Available for purchase at



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