Join us for a variety of educational and recreational events at the Tony & Libba Rane Culinary Science Center! Wine tastings, cooking classes and other special events will be offered to the public throughout the year. Learn how to pair wines with your meal. Experiment with flavor. Rub elbows with professional chefs. The Horst Schulze School of Hospitality Management is eager to provide incredible opportunities for the community to enjoy its resources. Sign up for one or more of our upcoming events below. More events to come!
Join us for Rooted Supper, a plant-forward table inspired by London’s Global kitchens, presented by Auburn alumna, Chef Riley Sue Walker. Rooted Supper is a celebration of seasonal vegetables, thoughtful techniques, and global influence.
Inspired by Chef Riley Sue’s training at Le Cordon Bleu London, and the city’s rich, multicultural food scene, this dinner event blends classical foundations with subtle flavors drawn from Asian and Korean cuisines.
Each dish is designed to feel familiar yet unexpected, highlighting comfort, balance, and depth while allowing vegetables to take center stage. The evening is meant to be shared slowly; rooted in place, guided by craft, and shared with friends.
Menu
Bread and Chickpea Socca (GF) with Layered Miso “Butter”, Beet Powder
Warm Winter Garden Salad: Hot Pickled Asian Pear Apples, Red Chicory or Radicchio or Endive, Ginger-Glazed Carrots, Soy-Yuzu Vinaigrette
Drink Pairing: Sake
Palate Cleaner: Cleansing Tea (Ginger)
Main I: Smoky Red Pepper-Gochujang Romesco Pasta (GF) with Charred Scallions, Shorter Pasta Shape
Drink Pairing: Gluten Free Beer
Main II: Sesame-Crusted Lion’s Mane Steak, Forbidden Rice, with Creamy Wasabi Sauce and Side Salad “Quick Kimchi”
Drink Pairing: Plum Wine
Dessert: Mousse Trio
Yuzu-Black Sesame Tuile
Matcha Topped with Freeze Dried Strawberry
Dark Chocolate-Pistachio
Drink Pairing: Sake
About the Guest Speakers:
Riley Sue Walker is a culinary professional and Auburn University graduate (‘24, Nutrition - Wellness) with over five years of experience in the hospitality industry. Her passion for cooking was shaped by her personal health journey after being diagnosed with Lyme disease in 2016, when she discovered the healing power of whole, plant-forward foods. This experience inspired her life motto — “made strong” — reflecting the physical and spiritual strength she gained through intentional nourishment and faith.
Riley Sue has worked across restaurant kitchens and university dining operations, most recently serving as Chef Manager of the Wellness Kitchen at Auburn University, where she developed a fully plant-based, allergen-friendly station and led daily kitchen operations. She also trained at the world-renowned Le Cordon Bleu London, earning her Plant-Based Culinary Arts Diploma, and continues to expand her skills at The Depot, focusing on seafood and protein cookery. This April, she will be cooking at The Masters Tournament in Augusta.
Specializing in whole-food, gluten-free, allergen-friendly, and plant-forward cuisine, Riley Sue is currently building her personal chef brand and believes that food is medicine, creating meals that nourish, restore, and connect people.
Monday, February 16, 2026
6:00-8:00 p.m.
Purchase Tickets
The Horst Schulze School of Hospitality Management invites the community to a variety of wine tasting classes with Master Sommelier Thomas Price in the spring 2026 semester. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Tickets start at $85 per person and may be purchased online. Guests must be 21 or older and show proof of ID. Guests will taste various wines accompanied by light charcuterie.
About the Speaker: Master Sommelier Thomas Price has spent the last 35 years working in some of Seattle’s most prominent restaurants, including his own. Shortly after obtaining his Master Sommelier certificate in 2012, Price joined Jackson Family Fine Wines as National Director of Wine Education, in addition to working with Auburn University’s Hospitality Management program as a visiting sommelier over the last ten years.
Wines of Washington State: Undiscovered and Overlooked
Wednesday, February 11, 2026
6:00pm
Purchase Tickets
Wines of South Africa: Ancient Soils, New Thinking
Wednesday, March 4, 2026
6:00 pm
Purchase Tickets
Wines of Australia: A Journey into Discovery
Wednesday, April 1, 2026
6:00 pm
Purchase Tickets
Tastes of Spain
Wednesday, April 29, 2026
6:00 pm
Purchase Tickets
The micro-credential program in Wine Studies is a short, focused program that is perfect for wine enthusiasts, hospitality professionals, and lifelong learners who want to elevate their knowledge and credentials.
North American Wines: From Napa to New York!
Embark on an immersive exploration of North America’s diverse wine regions. Uncork the secrets of North America’s most celebrated wine regions with our brand-new micro-credential program. Exploring North American Wines: From Napa to New York offers an in-depth journey through the vineyards, laws, and traditions that shape the New World wine landscape.
From the iconic valleys of California to the rising stars of Oregon and Washington, and even the cool-climate gems of Canada and New York, this curriculum uncorks the secrets of these celebrated wine regions.
Spring Semester Enrollment Now Open – Reserve Your Spot Today!
Dates: January 22, February 12, March 5, April 2, and April 30, 2026
Learn More
Do you want to stay informed on upcoming events?
For questions, contact Caitlin Myers via email or 334-844-4267.
Tickets may be transferrable. No refunds or exchanges will be given the week of an event.