[image-1] Go for Leon Bridges, stay for the Seaborn Oyster Co. led bivalve education class and learn about the intricacies of oyster farming whilst humming “River.” High Water Festival 2019 promises plenty of opportunities to eat your way around Riverfront Park, for a small additional fee. After that initial $150 buy-in, may as well round out the weekend with all the experiences you can handle, right?

Kicking off the fest is the annual Low Tide Social. This year’s fete starts Fri. April 12 at 6 p.m. Tickets are $55 and can only be purchased as an add-on to your weekend pass. That ticket gets you a traditional Lowcountry boil prepared by The Smoking Pot, special cocktails mixed up by guest bartenders, oysters from Seaborn Oyster Co., and a performance by Shrimp Records Family Band and special guests.
[image-3] Another festival tradition — as traditional as a three-year event can be — is the Pass the Peas brunch. Details are scant at this point, but expect a family style meal on the lawn of Quarters H at Riverfront Park. A portion of proceeds will go to nonprofit Green Heart Project, an organization that uses urban farms to teach students about hard work, community, and the value of locally grown, fresh produce. Past Pass the Peas (say that three times fast) have included top-notch chef lineups with the likes of Jacques Larson, Kevin Johnson, Martha Lou Gadsden, John Lewis, Rodney Scott, Carrie Moray, and more, preparing a coursed meal paired with local libations. The 2017 and ’18 Peas tickets were a cool $150, so start saving up now.

Also this year, you’ll get to eat and educate yourself with Seaborn Oyster Co. oyster education classes on Sat. April 13 and Sun. April 14, with two sessions (1:30 and 3:30 p.m.) both days. Like the Low Tide Social, these classes are only available as add-ons, set at $50 a pop. During the one-hour class, learn the basics of oysters and oyster-farming and shuck and taste a dozen oysters from Seaborn.

Set your alarm and order tickets online starting at 10 a.m. tomorrow, Thurs. Nov. 15.


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