The Squash Dinner - Topsoil Plant Based Supper Club

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!

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, squash-focused dinner that highlights the best of the season’s bounty

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!

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 Clubs are fully vegan.

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

Please email questions to [email protected]

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Host or Publisher Topsoil Kitchen & Market