IN HARBOUR TOWN
Presented by the SC Seafood Alliance
WHAT TO EXPECT
SHRIMP & MORE SHRIMP
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 and guitar-and-fiddle folk duo Caledonia
Kids will love the fun including bouncy houses, face painting and much more
This year’s shrimp festival will feature an assortment of dishes, including Lowcountry boil, shrimp sausage, bloody mary shrimp ceviche, local shrimp with chimichurri, pork belly, smoked peach gazpacho, ahi chili pebre, and much more.
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
CHEF NATHAN BERIAU
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
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
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 ALAN FORD
A West Virginia native, Chef Alan Ford graduated from Johnson & Wales University in Charlotte, North Carolina, later landing the executive chef position at Olde Mecklenburg Brewery, where he had the opportunity to travel to Germany to study the authentic German cuisine featured at the brauhaus. He went on to become executive sous chef at Poseidon on Hilton Head Island, earning the top post of executive chef in 2021.
CHEF DANNY HEIRONYMUS
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
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 KEVIN KEOGH
Chef de cuisine of The Sea Pines Resort’s Coast, Oceanfront Dining, Kevin Keogh is a self-taught chef who launched his culinary career as an apprentice at the iconic Hotel Bel-Air in Los Angeles. Originally from South Florida, he has worked in restaurants across the United States, from San Francisco to New Orleans to Boca Raton, as well as in London where he redesigned an American-style menu for the Big Easy Crab Shack. Before joining The Sea Pines Resort in February 2020, Chef Keogh served as chef de cuisine at The Club at Admirals Cove in Jupiter, Florida. As head of the Coast kitchen, he has helped develop a menu featuring simple, fresh dishes that allow the food to speak for itself.
CHEF WILL KOHN
Chef Will Kohn is the sous chef for LowCo Taco and Harbourside in Harbour Town. Born and reared in the Lowcountry, he decided to stay where his roots were planted and embrace the local foodways, cooking with the flavors and ingredients the area has to offer.
CHEF LEE LUCIER
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
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.
CHEF WENDELL OSBORNE
Chef Wendell Osborne has been an integral part of the Lowcountry culinary scene for the past 12 years. Growing up on Hilton Head Island and sharpening his cooking skills at the South Carolina Yacht Club, it’s no coincidence he ended up in the kitchen of FISH Casual Coastal Seafood, where the emphasis is on local seafood prepared using authentic Lowcountry techniques. Over the last three years, he has won raves from locals and tourists alike for his innovative seafood dishes.
MORE TO COME
ABOUT THE FESTIVAL
The Hilton Head Island Shrimp Festival will be held Saturday, September 25, on the lawn adjacent to the Liberty Oak in Harbour Town.
This family-friendly event will feature shrimp prepared by Hilton Head Island chefs, more than 11 craft breweries, an array of specialty vendors, live music by local rock band, Groove Town Assault, and guitar-and-fiddle folk duo Caledonia, and a bounce house, face painting and arts and crafts for the kids provided by the Boys & Girls Club of Hilton Head Island. Guests will have the opportunity to enjoy as much shrimp as they want while supplies last.
A portion of the proceeds will benefit the South Carolina Seafood Alliance and Boys & Girls Club of Hilton Head Island.
Saturday, September 25, 1-4pm
Enjoy an assortment of shrimp dishes from participating local and regional restaurants; craft beer and wine; live music by local rock band, Groove Town Assault, and guitar-and-fiddle folk duo Caledonia; and a fun zone for children, including face painting and bouncy houses.
$60 for attendees age 21 and older
$40 for attendees ages 9-20
Children 8 and younger are free