Pass The Peas
Join us in celebrating the best of Southern cuisine and culture with nationally recognized and award-winning chefs from the region and beyond. These unique, family-style dining experiences include artfully prepared, collaborative courses, as well as locally crafted libations and wine pairings from around the world.
Pass The Peas takes place from 11:30AM to 1:30PM on Saturday, April 13th and Sunday, April 14th. The curated brunch series celebrating Southern cuisine is set on the scenic lawn of Quarters H at Riverfront Park in N. Charleston, SC and features four award-winning and nationally recognized chefs.
Please note – the daily brunches are sold as an add-on to your High Water weekend pass and open to the public.
Attendees will enjoy artfully prepared food by nationally recognized chefs and locally crafted libations by Craig Nelson of Charleston’s Proof. Additionally, attendees will have the rare opportunity to break bread with a sought-after winemaker. German legend Erni Loosen of Dr Loosen Estates, Pax Mahle of Wind Gap and Pax Mahle Wines, and Noah Dorrance of Reeve Wines are a few of the names to grace us in the past. We can’t wait to announce the winemakers of 2019 soon!
Tickets include a multi-course meal, drinks, Pass the Peas tote bag and commemorative gift, PLUS a portion of the proceeds benefit The Green Heart Project.
JACQUES LARSON, Wild Olive and The Obstinate Daughter
Loyal to the low-country and its rich culture, Jacques Larson has worked to create many of the area’s favorite restaurants, including Peninsula Grill, Union Hall, and Mercato. Larson is a native midwesterner, with a French name, who cooks Italian food in the South. Before moving to Charleston, Larson staged extensively for 3 of Mario Batali’s restaurants in New York City. Currently, he resides in the “country” side of Charleston, Johns Island, and serves as the Executive Chef of Wild Olive and The Obstinate Daughter
SHUAI WANG, Short Grain
Born in Beijing, Shuai Wang learned his cooking chops in New York City before moving to the Holy City to open Short Grain – a food truck inspired by Japanese cuisine and fueled by Chinese heritage. In 2016, Short Grain was named Best New Restaurant by Bon Appétit. Wang blends elements of his Asian background with southern staples to create dishes like his Nashville Hot Karaage-Don, a twist on the traditional rice bowl that’s topped with hot fried chicken, shaved cabbage, and a ‘bama white sauce.
The two award-winning chefs curating Sunday’s menu – Jill Mathias and Evan Gaudreau – hold a few of the industry’s highest accolades. Both Mathias and Gaudreau are Charleston-based and weave the low-country culture throughout their cooking from the ingredients they use to the recipes they reivent.
JILL MATHIAS, Chez Nous
Jill Mathias’ dream of opening a restaurant came true when she helped turn a small house on the side of an alleyway into an elegant French restaurant now known as Chez Nous. Mathias handwrites the menu daily to include dishes inspired by southern France, northern Spain, and northern Italy. A visit to Charleston is not complete without a gourmet meal at the bare wood tables of Chez Nous.
EVAN GAUDREAU, Renzo
Named Eater’s Chef of the Year, Evan Gaudreau leads the kitchen at modern pizzeria, Renzo, which was featured on Thrillist’s Best New Restaurants list in 2018. His Neo-Neapolitan pie is a twist on the classic pizza and takes over 60 hours to simply prepare the dough. Gaudreau experiments with unusual flavors and toppings to reinvent this American staple time after time.