About this Event
This is our final Plant Based dinner of 2026 and we are going out with a favorite ingredient - garlic! We will begin with a welcome cocktail and and starters, a chance for guests to mingle and meet local growers and of course a five course dinner.
Every course will feature garlic - the nectar of the gods, the stinking rose - paired with wines (optional). Our kitchen, led by 2020 James Beard Semifinalist, Chef Adam Cooke, will be sharing with you some of our favorite ways to enjoy garlic in all its beauty and flavor.
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.
J oin us for a fun evening of ingredient themed dinners! We look forward to sharing these experiences with you!
2026 Plant Based Supper Club Series
The Mushroom Dinner - January 14
The Roots Dinner - March 11
The Blossom and Berry Dinner - May 13
The Tomato Dinner - July 8
The Squash Dinner - September 9
The Garlic Dinner - November 11
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
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