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IN HARBOUR TOWN
 
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WHAT TO EXPECT

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SHRIMP & MORE SHRIMP

CRAFT BEER

LIVE ENTERTAINMENT

KIDS FUN

Sample delicious shrimp in a variety of ways from local restaurants 

A wide selection of craft beer tastings is included in the ticket price for those 21 years and older (while supplies last)

Enjoy live music by local rock band Groove Town Assault

Kids will love the fun including bouncy houses, face painting and much more 

 

PARTICIPATING RESTAURANTS

Your festival ticket entitles you to sample shrimp prepared in a variety of ways by chefs from these fine restaurants.

BREWERIES and BEVERAGES

SPONSORS and PARTNERS

 
 

CHEFS

CHEF NATHAN BERIAU

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As executive chef of Montage Palmetto Bluff, Nathan Beriau oversees all culinary operations at the Forbes five-star resort. A New England native, he began his career working at some of the top restaurants in his home state of Maine before moving to San Francisco to work with well-known chef Ron Siegel at The Dining Room, the Forbes five-star, AAA five-diamond restaurant in the Ritz-Carlton.  

 

Beriau later joined restaurant impresario Pat Kuleto and renowned chef Jan Birnbaum as the opening sous chef at Epic Roast House in the Bay Area. A year later he was coaxed back to the Ritz-Carlton where he went on to become executive chef. He remained in the top position until April 2015 when he accepted the post at Palmetto Bluff.

CHEF CHRIS CARGE

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After working at various Italian and seafood restaurants on Hilton Head Island, Chef Chris Carge joined the SERG family as executive chef of Black Marlin. He moved on to Poseidon and became a partner, now overseeing four SERG restaurants, among them the newly launched Nectar Farm Kitchen. During his time with SERG, he has embarked on a journey to cultivate relationships with regional farmers and watermen to source as much sustainable, local food as possible. 

CHEF SEAN CARROLL

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After working at Blue Talon Bistro and Fat Canary in his home state of Virginia, Sean Carroll pursued a formal education at Le Cordon Bleu College of Culinary Arts in Atlanta. He went on to work at restaurants in Atlanta and Augusta, Georgia, and later served as sous chef at The Inn on Biltmore Estate in Asheville and executive chef of an Italian restaurant in Williamsburg. His career eventually took him to Hilton Head Island where he landed positions as chef de cuisine at Alexander’s Restaurant & Wine Bar and resort executive chef of Palmetto Dunes before taking the top post at Links, an American Grill.

CHEF DANNY HEIRONYMUS

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With a family in the commercial shrimping and fishing business, Chef Danny Hieronymus has always had a deep appreciation for fresh-from-the-trawler seafood. After graduating from Johnson & Wales in Charleston, he landed a job at The Greenbrier resort in West Virginia where he honed his skills as a chef. He demonstrated his talents as a featured chef in “Charleston Wine & Food” and “Lambstock” in Virginia. Most recently, he served as sous chef at The Sea Pines Resort before launching “Hieronymus Home Cooked ~Meals & Provisions~.

CHEF JUSTIN P. JOHNSTON

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The founder of Bloody Point Mixing Co. – one of the cleanest and most innovative Bloody Mary companies in the country, based right here – Justin earned his mixologist moxy by creating his unmatched Bloody Mary recipe as well as developing a unique cooking component for the culinary industry and, ultimately, an array of products.

He is also the author of the soon-to-release Bloody Mary Cookbook.

After graduating with a business degree from Indiana University in Bloomington, Indiana in 1998, Justin eagerly swapped snow for our sandy beaches here on Hilton Head Island. He quickly immersed himself in the restaurant and bar industry, which led him to the Bloody Mary industry.

CHEF LEE LUCIER

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Chef Lee Lucier has more than 30 years of management experience across a wide array of culinary styles and restaurant types. Part-owner of Local Pie Woodfired Pizza and FISH Casual Coastal Seafood on Hilton Head Island, Lee started from humble beginnings as a pizza cook on the Jersey Shore. During his career, he helped develop new concepts for Outback Steakhouse and Bubba Gump corporations and saved failing restaurants as the culinary producer for the Food Network’s “Restaurant: Impossible."

CHEF RYAN MOORE

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Ryan Moore, sous chef at Fraser's Tavern, is a self-taught chef originally from Birmingham, Alabama. He joined The Sea Pines Resort after 14 years honing his cooking chops in  Jacksonville, Florida. Ryan is passionate about locally sourced, Southern-influenced cuisine, with a special appreciation for the history of our local foodways.

MORE TO COME

 
 

ABOUT THE FESTIVAL

The Hilton Head Island Shrimp Festival will be held from 1 to 4pm on Saturday, September 24 on the lawn adjacent to the Liberty Oak in Harbour Town at The Sea Pines Resort.

 

The family-friendly event will feature savory shrimp dishes prepared by 18 Hilton Head-area chefs (while supplies last), craft beers from more than 14 breweries (while supplies last), an array of goods offered by specialty vendors, and live music performances by local rock band Groove Town Assault. An activity-filled "Kid Zone" with a bounce house, face painting, arts and crafts and more, will be provided by event sponsors The Boys & Girls Club of Hilton Head, Technical College of the Lowcountry, Coca-Cola, Southern Crown Partners, US Foods and E. & J. Gallo.

Shrimp Festival

 

Early Bird Ticket Special

from now – August 15

$60 for attendees age 21 and older

$40 for attendees younger than 21 (or non-drinkers)

Children 8 and younger are free

 

After August 15

$75 for attendees 21 and older

$50 for attendees younger than 21 (or non-drinkers)

Children 8 and younger are free