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! Our evening begins with a welcome cocktail and small bite, offering the perfect opportunity to mingle with fellow guests and local growers. We’ll then gather for a five-course, blossom and berry-focused dinner that highlights the best of the season’s bounty

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. 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!

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

Please note all of our Plant Based Supper Club dinners are fully vegan.

L ooking for overnight accommodations close to the restaurant? We recommend The Station by Compo Hotels.

Email questions to events@topsoilrestaurant.com