Flower crowns and chilled red at Saturday's High Water Fest Pass the Peas brunch

Shuai Wang and Jacques Larson passing the peas and pasta, respectively

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MARY SCOTT HARDAWAY
  • Mary Scott Hardaway
We scored a seat at the family-style Pass the Peas Sat. brunch event Saturday morning ahead of High Water Festival and let us tell you, it was next-level pre-noon fare.

With chefs Jacques Larson and Shuai Wang cranking out the passed apps, small plates, entrees, and dessert, we knew the eats would be rich, savory, and flavorful AF. We were right. And we found out, mid-feasting, that Larson hand rolled the pasta, and Wang shucked the peas himself. For two incredibly busy successful chefs, that's no small feat.
Pass the peas, literally - MARY SCOTT HARDAWAY
  • Mary Scott Hardaway
  • Pass the peas, literally
You can taste the handiwork of Larson at Obstinate Daughter and Wild Olive, and soon you'll be able to enjoy chef Wang's dishes at Jackrabbit Filly. It was all fabulous — no small task when feeding 200 people — but we had some favorites. We consumed no less than half a dozen deviled eggs with cold smoked trout; made a fool of ourselves eating the Yakitori shrimp with sorghum miso butter, lime, and togarashi; and our table may have asked for a second helping of the miso maple glazed Holy City Hog ham with braised field peas and peanuts. Next level pig pickin', y'all.

It's difficult, when donning a flower crown and sipping on a Craig Nelson-crafted cocktail, to find fault with your food and wine pairings. So maybe we were just in a really good mood, or maybe sommelier Cappie Peete's chilled red has us feeling right, but we were wary about leaving our brunch spot, even with Blitzen Trapper calling our names.
When the drinks match the flowers - MARY SCOTT HARDAWAY
  • Mary Scott Hardaway
  • When the drinks match the flowers
Sunday's Pass the Peas is certain to be just as eventful, with Renzo's Evan Gaudreau and Chez Nous chef Jill Matthias whipping up grilled octopus and pimenton; whole roasted Abundant Seafood snapper with salsa verde; and tempura fried Spade and Clover fava shoots.



There are still tickets available  — find them here

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