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. Pass The Peas serves up High Water’s culinary adventures with collaborative chef-curated meals from Jacques Larson (Wild Olive & Obstinate Daughter) & Shuai Wang (Short Grain) and Jill Mathias (Chez Nous) & Evan Guadreau (Renzo) that pair the freshest ingredients with the most divine flavors, putting a mouth-watering spin on your traditional brunch. Menus include everything from whole roasted, local snapper with salsa verde to fresh tortellini sprinkled with goat cheese, dried citrus, and hazelnuts; not to mention each course will have wine paired by Cappie Peete of Ashley Christensen Restaurants and Femi Oyedrian of Graft as well as specialty cocktails created by Craig Nelson of Proof.


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 –Pass The Peas is open to the public. A ticket is required to attend and can either be purchased as an add-on to your High Water weekend pass or as a separate event. All ages welcome.



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 two sought-after sommeliers: Cappie Peete of Ashely Christensen Restaurants and Femi Oyediran of Graft. Peete was named Eater Young Gun Semifinalist in 2015 and Oyediran was recently named one of Food & Wine Magazine’s Top Sommeliers this year.

Tickets include a multi-course meal, drinks, Pass the Peas tote bag and commemorative gift with a unique Candlefish candle, PLUS a portion of the proceeds benefit The Green Heart Project.




The two Charleston based, award-winning, and nationally-recognized chefs curating Saturday’s menu– Jacques Larson and Shuai Wang– have a combined 30+ years in the hospitality industry. Larson specializes in artisanal Italian, which is the perfect compliment to Wang’s untraditional Japanese style.


JACQUES LARSON, Wild Olive and The Obstinate Daughter – James Beard Award Semifinalist, 2018

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, Jackrabbit Filly – Rising Star Chef of the Year, 2017

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 reinvent.


JILL MATHIAS, Chez Nous – Eater Charleston Chef of the Year, 2014

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 – James Beard Award Semifinalist & Eater Charleston Chef of the Year, 2018

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.




Featuring Jacques Larson of Wild Olive & The Obstinate Daughter (James Beard Award Semifinalist, 2019); Shuai Wang of Jackrabbit Filly & Short Grain (Rising Star Chef of the Year, 2017); Cappie Peete of Ashley Christensen Restaurants (Eater Young Gun Semifinalist, 2015); Craig Nelson of Proof (Tales of the Cocktail Top Ten Bars on the East Coast )

The following is not the entire menu! Buy your ticket now and enjoy additional culinary delights to be revealed at the event!

  • Grilled Barrier Island Oyster Trio with Clam XO, Nudja Crumble, Ramp butter
  • Yakitori Shrimp with Sorghum Miso Butter, Lime, Togarashi
  • Growfood Carolina Spring Pea Salad with Bonito Green Goddess Dressing, Parmesan
  • Fresh Tortellini with Beet & Goat Cheese, Dried Orange, Hazelnuts, Sage
  • Risotto with “Cream of Mushroom”, Spring Peas, Smoked Ham Dashi, Parmesan
  • Miso Maple Glazed Holy City Hog Ham
  • Grilled Abundant Seafood Whole Fish with Pistachio Pea Pesto


Featuring Evan Gaudreau of Renzo (James Beard Award Semifinalist, 2019 and Eater Charleston Chef of The Year, 2018); Jill Mathias of Chez Nous (Eater Charleston Chef of The Year, 2014); Femi Oyediran of Graft (One of Food & Wine Magazine’s Top Sommeliers, 2019); Craig Nelson of Proof (Tales of the Cocktail Top Ten Bars on the East Coast )

The following is not the entire menu! Buy your ticket now and enjoy additional culinary delights to be revealed at the event!

  • Gougere Stuffed with Cervelle de Canut (Herbed Ricotta)
  • Shucked Seaborne Oyster with Aguachile & Cucumber
  • Local Asparagus with Provolone Fonduta
  • Warm Potato Ensalata with Rouille, Octopus, & Pimenton
  • Fregola Salad with Lowland Farms Fennel, Butterbeans, Sugar Snap Peas
  • Whole Roasted Abundant Seafood Local Snapper with Salsa Verde
  • Braised Holy City Hogs Pork Belly with French Lentils