Join us in celebrating the best of Southern cuisine and culture with award-winning, Charleston based, and nationally recognized chefs collaborating on their favorite dishes for a unique, family-style dining experience at High Water. Saturday’s chef lineup includes Jacques Larson of Obstinate Daughter and Wild Olive, and Shuai Wang of Short Grain; Sunday features Jill Mathias of Chez Nous and Evan Gaudreau of Renzo, with libations* crafted by Craig Nelson of Proof. This curated brunch series will have you breaking bread with Charleston’s finest in culinary arts.
• A meal artfully curated by award-winning, Charleston based, and nationally recognized chefs
• Locally crafted libations*
• Wines paired from around the world*
• A commemorative Pass The Peas tote bag and gift
NOTE: Pass The Peas will take place Saturday and Sunday morning. Individual tickets are required for each day.
*You must be 21+ to consume alcohol.