Dining Out: Topsoil offers accclaimed farm-to-table in Traveler's Rest
Acclaimed chef Adam Cooke made his name by interpreting simple, locally grown ingredients into unforgettable dishes at Blackberry Farm in Walland, Tennessee, The Resort at Paws Up in Greenough, Montana and at Restaurant 17 at Hotel Domestique in Travelers Rest.
In 2018, he began testing his own dining concept through a series of plant-focused pop-up dinners with friends Patrick McInerney, co-owner of Due South Coffee and Wendy Lynam, owner of the Swamp Rabbit Inn.
“We had a big turnout and such a great reaction for plant-based items,” says Cooke. “We knew we were on to something.”
By January 2019, Topsoil found its brick-and-mortar home in a historic building on Main Street in downtown Travelers Rest. Today, Cooke and Lynam co-own Topsoil. Cooke oversees the restaurant as executive chef, while Lynam manages the restaurant’s 16-acre, no-till farm.
Over the years, Cooke has been recognized for his steadfast culinary approach with a number of awards, including being named a semifinalist for the prestigious James Beard Awards’ Best Chef Southeast in 2020.
“I learned early on where ingredients come from and have a huge respect for farmers,” Cooke says. “From the very beginning, we were on a mission to educate diners about the farmers who grow their food. We're lucky to have so many great farms here and it's rewarding to watch them grow and succeed.”
Sustainability is also a big focus. It’s not just about sourcing locally but also about making a smaller footprint, by reducing waste and being more resourceful, Cooke says.
“It's important to respect ingredients and not waste anything. When you do it as militantly as we do, you have to have a kitchen staff that shares the same philosophy and is willing to commit to it as well.”
The menu changes every day, based on the fresh ingredients that are available.
“It’s a challenge, but worth it -- the flavors are going to be so much better because it’s so fresh,” Cooke says.
The dinner-only prix fixe menu features three courses. Choose from a selection of entrees, such as ricotta cavatelli with lamb shoulder and local chanterelle mushrooms, and small plates like Bradford Farm okra poutine. And don’t miss one of pastry chef Tania Harris’s beautiful desserts. Add fresh-baked campagna bread with dinner or pick up a loaf and other scratch-made goodies from the restaurant’s market area.
A Chef's Tasting option is available only on Sundays. No menu accompanies the expertly crafted five-course meal, but that’s by design.
“I want it to be a trust fall experience and expose diners to different textures and foods,” says Cooke.
Cooke says the food is only part of the dining experience.
“Our staff is instrumental in telling our story, educating diners about ingredients and how dishes are prepared,” says Cooke. “It’s part of an elevated experience we’re providing in both food and service – the only thing that’s missing is the white tablecloth.”
Topsoil hosts a range of culinary events to bridge the gap between diners and local farms. One of the most popular includes an ingredient-themed supper club series held six times a year. There’s also a seasonal chef picnic that begins with a bike ride along the Swamp Rabbit Trail and ends with an elevated picnic spread served on the restaurant's screened-in side porch.
“There’s always that certain satisfying noise of a really happy restaurant,” says Cooke. "We’ve really made this a community meeting place – a hub for diners to meet the farmers producing their food."
Looking ahead, Cooke says several new culinary experiences are planned for next year, as well as a potential restaurant concept in another market - stay tuned.
Topsoil is open for dinner, Thursday through Sunday, and brunch on Saturday and Sunday. For more info, follow Topsoil @topsoilrestaurant or visit topsoilrestaurant.com
Garlic Dinner Supper Club
From cocktails to desserts, this popular ingredient-themed dinner series highlights everything garlic on November 8th. Enjoy a delicious five-course dinner with optional wine pairings, live music and a chance to connect with local growers. Space is limited, and reservations are required. Grab your seat at topsoilrestaurant.com
This article originally appeared on Herald-Journal: Dining Out: Topsoil offers accclaimed farm-to-table in Traveler's Rest
