High Water VIP & Platinum Pearl Experience
All Day Comfort & Luxurious Perks
Enjoy all-day comfort and exclusive access with High Water’s VIP weekend pass. VIP offers all the amenities to take your weekend to the next level, not to mention VIP viewing areas, comfortable lounges, and more!
- Access to a VIP viewing area located by the river and to the side of the Stono main stage, featuring two exclusive bars
- (NEW to 2020) Access to a reserved VIP viewing area by the Edisto stage
- (NEW to 2020) Access to the VIP Village, featuring:
- A private bar with a TV live streaming performances from the Stono main stage
- A designated VIP merch pop-up store
- Complimentary spa services, including massages and hair styling stations, as well as flower crowns from Moonlight Iris Florals
- Daily Oyster happy hour with samples from Seaborn Oyster Co.**
- Complimentary coffee from Springbok Coffee Roasters
- Access to the Riverside Hang Area, featuring:
- A private bar
- Shaded seating
- Air-conditioned restrooms
- Free popsicles
- Water refill station
- Express entrance lane into festival
- Reserved parking near the festival grounds*
- Commemorative High Water VIP gift package, including a t-shirt and more
- Exclusive VIP food options for purchase from local vendors
- Access to all the amenities of General Admission
**Daily oyster quantities are limited and available while supplies last
VIP Weekend Pass Price: $469SEE VIP WEEKEND PASS
Unlock a weekend of endless luxury with the Platinum Pearl Experience. Watch up-close from the pit, refuel with complimentary beverages and food, enjoy an additional intimate chapel performance, learn from world-class award-winning chefs, and more!
- Intimate chapel performance with Jeff Tweedy, lead singer of Wilco, at the historic Eternal Father Of The Sea Chapel Sunday
- Access to pit viewing at the Stono main stage and Edisto stage with stocked coolers of complimentary assorted beverages
- Access to the private Backstage Pearl Lounge, featuring:
- Specialty cocktails by mixologist Craig Nelson of Proof**
- Wine tastings with a world-class Sommeliers Matt Tunstall of Stems & Skins and Femi Oyediran & Miles White of Graft**
- A complimentary oyster raw bar with shucking lessons by Seaborn Oyster Co.
- Air-conditioned restrooms
- Hors d’oeuvres and tapas to enjoy along with up-close culinary demonstrations hosted and curated by James Beard Semi-finalist chef Jacques Larson of Wild Olive and Obstinate Daughter and Friends, including:
- Alex Lira, Executive Chef of Estadio
- Robin Hollis, Executive Chef of Basic Kitchen
- Cynthia Wong, Owner of Life Raft Treats
- Bob Cook, Executive Chef of Edmund’s Oast
- Janice Nguyen Hudgins , Owner and Chef of Little Miss Ha
- Golf cart transportation to and from the Platinum Pearl Experience reserved parking area to the Backstage Pearl Lounge and dedicated main festival entrance
- Private entrance into the festival from the Backstage Pearl Lounge and an express entrance lane at the main festival entrance
- Complimentary beer, wine, and non-alcoholic beverages at designated Platinum Pearl Experience bars**
- Concierge services
- Platinum Pearl Experience reserved parking*
- Commemorative Pearl merch package, including an exclusive poster of the chapel performance, limited edition t-shirt, and more
- Access to all the amenities of General Admission and VIP
**Must be 21+ to consume alcohol
Platinum Pearl Experience Weekend Pass Price: $1500SEE PLATINUM PEARL EXPERIENCE WEEKEND PASS
Have a question about the Platinum Pearl Experience?
Lira is now the chef at Estadio, a lively Spanish tapas and pintxo spot on Spring Street and sister restaurant to the highly-acclaimed DC namesake. As executive chef, Lira celebrates the parallels in Spanish and Lowcountry cuisines. He enjoys a simple approach to food and believes in highlighting, clean ingredients with bold flavors and diverse textures. In 2018, Lira traveled to Spain on a culinary research trip to expand his knowledge and source creative flavor profiles to bring to the table at Estadio. Lira has long been a fan of small plates and loves to share pintxos and tapas with Charleston. When he isn’t on an exploration of Spanish-influenced food, you can find Lira maintaining his garden, fishing Lowcountry waterways, and foraging seasonal ingredients.
Miles White: Born in Charleston, Miles started his hospitality career under his mother, caterer Callie White and sister, Carrie Morey of Callie’s Hot Little Biscuit. He attended Cornell University’s School of Hotel Administration, while also attending hotel school at Cesar Ritz Hotel School in Brig, Switzerland. He received his sommelier certification through the Court of Master Sommeliers after graduating in the top of his class in the wine and beverage program at The Culinary Institute of America at Greystone in Napa Valley. Afterwards, he was hired as a harvest intern at lauded Antica Terra, a cult winery in the Willamette Valley. After 3 years of traveling and winemaking in Oregon and Australia, he moved to New York City to work for Danny Meyer, one of his biggest inspirations, at The Modern in the MoMA. Once he felt his time in New York was up, Miles returned to Charleston to work at FIG Restaurant while he opened Graft.
Miss Ha is the name that my mom was known by from her co-workers and customers alike at the old Piggly Wiggly on Meeting Street. She worked there every day of the week with a giant smile and was a fixture of the store. Her egg rolls made it into the deli case over time and when she got home from work, she dove right into making food for us.
And today, our family offers a range of catering and dining experiences from cooking classes to fully catered events. Everything is inspired by the food that is so important to my family, led by my mom – Miss Ha.
After graduating from Rutgers University with a BA in English Literature and Art History and feeling unsure of where to turn next, Robin realized that she was happiest in the kitchen, cooking new dishes. She followed her passion to culinary school at Le Cordon Bleu in Portland, Oregon and after graduating, Robin worked as chef de partie at a number of restaurants in the New Jersey and New York area. In 2011, Robin became chef de cuisine at The Fat Radish in New York City.
Drawn by her home state of New Jersey, Robin returned to Lambertville in 2012 and founded Poor Farm Food Catering. After running an underground supper club for many years, she expanded into catering and events and planned suppers in barns, lofts, cafes – anywhere her clients wanted. All of the ingredients were sourced as locally as possible, with Robin growing much of the food herself, foraging for wild ingredients or getting product directly from farmers. Robin’s food philosophy is to let the ingredients speak for themselves. When the ingredients are high quality, simplicity is key.
In 2019, while The Fat Radish team worked on opening a second location in Savannah, Robin moved to Charleston, SC to become executive chef at its sister restaurant, Basic Kitchen. At Basic Kitchen, Robin wants to provide people with food that is delicious and makes guests feel great while eating. Supporting local agriculture is important for Robin as she believes it helps create community and sparks a conversation about how we should be consuming food.
In her free time, Robin can be found digging for vinyl to add to her collection, going to museums, curating playlists or catching a live show. She loves cycling, taking advantage of Charleston’s beautiful beaches and hanging out with her two cats, Henry and Regina.
Shakey Graves’ stripped-down chapel performance during High Water 2018. Jeff Tweedy, lead singer of Wilco, will be the 2020 Chapel Performance headliner.