Join us in celebrating the best of Southern cuisine and culture with local chefs collaborating on their favorite dishes for a unique, family-style dining experience at High Water. At Pass the Peas, fans will enjoy locally crafted libations, artfully prepared and hand-selected food, as well as wine selections from Reeve Wines, our 2018 wine partner. This curated brunch series will have you breaking bread with Charleston’s finest in culinary arts.

We have brought together some of Charleston’s top chefs including James Beard Award nominee Rodney Scott + some of Charleston’s finest libations including James Beard nominated High Wire Distilling Co. In collaboration with Charleston favorites Jacques Larson, Emily Hahn, Carrie Morey, Kevin Getzewich, & Matt Connelly. We will also have Bootlegger Coffee Co. on grounds so that we can really start the day off on a good foot!

Also exclusive to Pass the Peas this year are the Garden & Gun Back Porch Sessions at the Chapel. During brunch each day festival artists will perform intimate sets. Start the day off with incredible food, company, and music!

The scenic lawn of Quarters H at Riverfront Park will provide a breathtaking setting for meals both days of High Water. Each pass includes a coursed meal and alcohol. Act quickly, as space is limited, and trust us – you won’t want to miss this!

VIEW THE SATURDAY MENU

VIEW THE SUNDAY MENU

A portion of the proceeds will benefit The Green Heart Project.

NOTE: Pass the Peas tickets are available as an add-on during your festival pass purchasing process.

Kevin Getzewich

1 Broad

Matt Connelly

EVO Pizzeria

Emily Hahn

The Getaway

Rodney Scott

Rodney Scott’s BBQ

 

 

 

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