About this Event
Late Spring in the South means the arrival of the seasons first juicy berries and edible blossoms of vivid colors! The Blossoms and Berries Dinner, will feature edible flowers and berries in each course! We will begin with a welcome cocktail and and starters, there will be live music, and a chance for guests to mingle and meet local growers and artists and of course dinner.
We can't wait to see the beautiful plates created with blossoms and berries as our featured ingredients at our May plant based dinner. Every course will highlight the different varieties that are growing locally, paired with wines (optional). Our kitchen, led by 2020 James Beard Semifinalist, Chef Adam Cooke, will be sure to surprise and delight us with the beauty of berries and edible flowers.
This year we are bringing back community dining, although private tables will be available upon request. The purpose of these events is to build community around local food.
Join us for a fun evening of ingredient themed dinners! We look forward to sharing these experiences with you!
2025 Plant Based Supper Club Series
The Mushroom Dinner - January 8
The Roots Dinner - March 12
The Blossom and Berry Dinner - May 14
The Tomato Dinner - July 9
The Squash Dinner - September 10
The Garlic Dinner - November 12
P lease note all of our Supper Club dinners are plant based and vegan. Ticket prices include a 20% gratuity for our servers so tipping is not necessary.
L ooking for overnight accommodations close to the restaurant? We recommend The Station by Compo Hotels.
Event Venue & Nearby Stays
Topsoil Kitchen and Market, 13 South Main Street, Travelers Rest, United States
USD 108.55 to USD 145.90
