The 7th Annual Field Feast benefiting Lowcountry Local First held at Highwire Distillery with food prepared by chefs Frank Lee, Kevin Johnson, Robert Berry, Chris Stewart, and Suzanne Stewart.
Photo: Brennan Wesley
Left to right: Robin Lee, Hall’s Management Group Executive Chef Frank Lee, and Jesse Marshall Lee pause for a photo in between the three-course feast.
Photo: Brennan Wesley
Charleston-based Tippleman’s Syrups serve up cocktails for guests throughout the night.
Photo: Brennan Wesley
Pimento cheese with sweet pickles–one of many delicious passed hors d’oeuvres prepared by local Charleston chefs.
Photo: Brennan Wesley
A bartender mixes Highwire gin, absinthe, and lemon to make one of the afternoon’s signature cocktails
Photo: Brennan Wesley
The Lowcountry Field Feast setting inside Highwire Distillery with gift bags for each guest provided by Sunbrella, which included special treats from Community Coffee, Virginia Cocktail Peanuts, Bull’s Bay Salt, and the Glass Onion.
Photo: Brennan Wesley
A smoked maple old-fashioned containing Stranahan’s Whiskey, Tippleman’s Smoke Maple syrup, and Angostura Bitters.
Photo: Brennan Wesley
A server passes the ceviche of local fish hors d’oeurvre during cocktail hour.
Photo: Brennan Wesley
Left to right: Heather Barrie and Byrdhouse PR Owner & Lowcountry Field Feast founder Annie Hamnett.
Photo: Brennan Wesley
Keith Dierberg, General Manager Grocery Marketing for Community Coffee chats with G&G Associate Publisher, Ginger Sutton during the feast.
Photo: Brennan Wesley
Garden & Gun Associate Digital Media Editor Ryan Reed and his wife, Lauren Adams, grab a drink at the bar.
Photo: Brennan Wesley
The Lowhills from Charleston, SC, entertain guests throughout the evening.
Photo: Brennan Wesley
Left to right: Rusty Byrd, Annie Hamnett, Eddie Byrd, Polly Byrd, and Matt Hamnett.
Photo: Brennan Wesley
