About this Event
The varieties of squash we see in our kitchen from local farms is truly amazing and we have come to love them all. Patty pan, zephyr, zucchini, spaghetti, Dutch Fork pumpkins, butternut and the list goes on. Some are Summer varieties and some are called Winter squash but they are actually harvested in early Autumn. We can't wait to show you all of the different types of squash that grow in the South!
We will begin with a welcome cocktail and and starters, a chance for guests to mingle and meet local growers and a five course dinner.
Every course will highlight different varieties of squash that are growing locally, paired with wines (optional). Our kitchen, led by 2020 James Beard Semifinalist, Chef Adam Cooke, will be sure to deliver a variety of both delicate and hearty presentations of the squash.
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
