7th Annual Lowcountry Field Feast

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.

The Lowcountry Field Feast menu and table setting.

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.

Charleston-based Tippleman’s Syrups serve up cocktails for guests throughout the night.

Pimento cheese with sweet pickles–one of many delicious passed hors d’oeuvres prepared by local Charleston chefs.

A bartender mixes Highwire gin, absinthe, and lemon to make one of the afternoon’s signature cocktails

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.

A smoked maple old-fashioned containing Stranahan’s Whiskey, Tippleman’s Smoke Maple syrup, and Angostura Bitters.

A server passes the ceviche of local fish hors d’oeurvre during cocktail hour.

Left to right: Heather Barrie and Byrdhouse PR Owner & Lowcountry Field Feast founder Annie Hamnett.

Keith Dierberg, General Manager Grocery Marketing for Community Coffee chats with G&G Associate Publisher, Ginger Sutton during the feast.

The family-style meal concludes with lemon layer cake.

Garden & Gun Associate Digital Media Editor Ryan Reed and his wife, Lauren Adams, grab a drink at the bar.

The Lowhills from Charleston, SC, entertain guests throughout the evening.

Left to right: Rusty Byrd, Annie Hamnett, Eddie Byrd, Polly Byrd, and Matt Hamnett.

The Garden & Gun coffee bar features Community Coffee.

Guests toast to another wonderful Lowcountry Field Feast.