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The Root Dinner – Topsoil Plant Based Supper Club
March 12 @ 6:30 pm - 9:00 pm
$135
Let’s celebrate the first harvests of Spring in the South! The Root Dinner will feature all the lovely first carrots, radishes, beets and turnips of the 2025 growing season! We will begin with a welcome cocktail accompanied by a small bite and a chance for guests to mingle and meet local growers and artists and of course dinner.
Roots takes center stage as our featured ingredient at our March plant based dinner of 2025. Every course will feature local root veggies, highlighting all the different varieties we use in the restaurant, paired with wines (optional). Our kitchen, led by 2020 James Beard Semifinalist, Chef Adam Cooke, gets creative with vegetables we know very well. Taste all the beautiful root varieties grown at our local farms.
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. You will get an opportunity to meet our growers and learn more about the work they do.
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
Please note all of our Supper Club dinners are plant based and vegan.
Looking for overnight accommodations close to the restaurant? We recommend The Station by Compo Hotels.
Email, events@topsoilrestaurant.com with any questions.
