Plant-Based Supper Club

The Plant-Based Supper Club at Topsoil is a unique dining experience that showcases the versatility and richness of plant-based cuisine. This monthly event is a celebration of fresh, local, and seasonal produce, creatively transformed into exquisite vegan dishes by our talented chefs. It's an opportunity for both vegans and non-vegans alike to explore the depth and variety of flavors that plant-based ingredients offer.

Each supper club event features a carefully curated menu, highlighting the best of what's in season. The dishes are not only a feast for the taste buds but also for the eyes, with great attention paid to presentation and detail. This gathering is more than just a meal; it's a communal experience that brings together like-minded food enthusiasts to enjoy, discuss, and appreciate the art of plant-based cooking.

In addition to enjoying delicious food, guests at the supper club are often treated to insights about the ingredients used, their sources, and the benefits of a plant-based diet. It's a culinary journey that aligns with Topsoil's commitment to sustainability and our passion for introducing innovative, health-conscious dining options to our community.

Topsoil holds the event on the second Wednesday of every other month. The restaurant provides a five course plant-based meal with optional wine pairings.

The event starts at 6:30 pm and goes until 9:00 pm. The cost of the event is $145 per person with wine pairing and $105 for those opting out of wine. 

 Upon checking in, Guests are encouraged to go to the bar to receive a themed welcome cocktail/mocktail and enjoy a light snack. This is a great time to mingle or relax before we get seated for dinner!

Topsoil began as a pop up plant based supper club in 2018. The first supper club was held at Due South Coffee Roasters in October, 2018 and featured a farmer, a wine professional, a coffee professional and Chef Adam Cooke. The next couple of pop ups were in people's homes. The pop up dinners were outgrowing the venues. By January 2019, we had signed a lease and were on the way to opening Topsoil Restaurant at 13 S. Main Street in downtown Travelers Rest, SC. The monthly supper clubs continue and are a celebration of our origins and mission to connect our guests with the people who grow their food.

Whether you describe yourself as vegan, plant-based, plant-curious, or just a foodie in general, an event like Topsoil's Plant Based Supper Club is worth attending. Not only does it invite you to experience new restaurants in the area that are plant-forward but allows you to meet others who share your lifestyle and similar feelings towards food. The plant based supper club highlights fresh produce from the farm we source from at the restaurant.

The key to a successful vegan lifestyle is education and understanding of where your food comes from. This is great because it can show others that a plant based dining experience doesn't solely consist of a bunch of random vegetables and salads throughout the whole dinner service. It also shows that people who don't necessarily live a vegan lifestyle can enjoy a plant based menu while learning something new about the foods they consume. In 2023, we have decided to take the foodie experience to the next level and challenge our team with ingredient focused dinners. Check out our 2023 Plant Based Dinner series here. Whether you describe yourself as vegan, plant-based, plant-curious, or just a foodie in general, an event like Topsoil's Plant Based Supper Club is worth attending. Not only does it invite you to experience new restaurants in the area that are plant-forward but allows you to meet others who share your lifestyle and similar feelings towards food. The plant based supper club highlights fresh produce from the farm we source from at the restaurant.

Eating out at restaurants while maintaining a vegan diet can be difficult but it doesn't have to be with Topsoil's Plant Based Supper Club. The second Wednesday of every other month, Chef Adam Cooke, 2020 James Beard Semi-finalist for Best Chef Southeast, features an array of menu items that are all plant based, such as pumpkin lemongrass cappuccino with chestnut, apple and sunchoke crema, lion's mane mushroom piccata and seared napa cabbage with sweet potato, miso braised daikon radish and wasabi arugula. The desserts will delight - pecan orange creamsicle with carrot jam and pecan brittle or the coconut carrot sticky toffee pudding.

We asked our friend, Beth Motley MD, Family Medicine & Lifestyle Medicine Physician at Prisma Health, to explain the difference between a plant-based versus vegan diet. Here is what she had to say:

"The term 'vegan' was created by an English animal rights advocate in the 1940's to describe a person who avoids using animals for ethical reasons. A vegan would avoid eating animal-based foods or using animal products in other ways, such as wearing leather goods. The term may also refer to the other ethical motivations to avoid animal products, e.g. for environmental reasons.

"Decades later, in the 1980s, physician and researcher T. Collin Campbell MD introduced the term "plant-based" to describe an eating style based in fruits, vegetables, whole grains and beans that focused on health and not ethics.

"Consuming whole plant-based foods contributes to longevity and helps to protect against cancer, heart disease and diabetes. With regards to diet, 'plant-based' is a more active term than 'vegan', describing what we do eat, rather than what we avoid. While an Oreo is 'vegan' it would not be considered 'plant-based' as it is far from a whole plant food."

Follow Dr. Beth's Food Is Medicine Greenville Facebook Group for like-minded topic discussions.