Hospitality on the Half Shell

Join us for Hospitality on the Half Shell, Auburn University’s first oyster social, hosted by the Event Management Capstone class in collaboration with Advanced Culinary students. This event will feature oysters prepared every which way, from classic to creative, with live demos and insights into each style.

We’re excited to partner with New Realm Brewing on a featured dish pairing that brings out the best in both the oysters and the brew. Sip, savor, and mingle while supporting Auburn’s next generation of event and culinary pros.

General admission includes full access to the main event. Want to make the night even more special? Upgrade to our VIP ticket to unlock exclusive hospitality perks and a special tasting experience near the end of the evening. Limited space available.

This event is 21+ only. IDs will be verified at check-in.
*contains nuts

Saturday, November 15, 2025
Tony & Libba Rane Culinary Science Center Green Space
Main Event: 2:00pm - 5:00pm
VIP Experience: 4:30pm - 5:30pm
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Battle of the Beverage

The Battle of the Beverage returns, and this year it's New Realm Brewing Co. versus Trinchero Family Estates in a high-stakes showdown of hops vs. grapes. Chef Christopher Wilton has crafted a sensational five-course tasting menu, each dish designed to dazzle your palate. But the real question is: who paired it better? With each round, beer and wine experts will present their perfect match—and you get to taste, judge, and vote.

Five Courses. Ten Pairings. One Champion.
Your vote decides the victor. Will beer reign supreme, or will wine steal the crown?
Expect bold flavors, spirited competition, and a night of unforgettable indulgence. Sip, savor, and settle the score.

Five-course menu provided by Wilton’s Catering:
  • Wilton’s Green Gumbo
  • Sticky Chinese Pork Belly with Jalapeño Slaw
  • Pickle Brined Fried Chicken with Hot Honey on Cornmeal Waffle
  • Roast Beef Crostini with Horseradish, Arugula and Roasted Tomatoes
  • Wild Mushroom Perogies with Caramelized Onions, Chives and Sour Cream

Friday, November 7, 2025
Rane Culinary Science Center’s Outdoor Greenspace*
6:00pm - 8:00pm
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Sweet Taste of Autumn: Baking Classics with a Fall Twist

This fall, we’re turning up the cozy and cranking up the flavor with a baking class that’s anything but basic. Fall evokes the scents and tastes of cinnamon, pumpkin and apples. Join us as we take baking classics, cinnamon rolls and loaves, and put a fall twist on them with the seasonal flavors of pumpkin & apple. Jennifer Cooper of Gigi’s Cupcakes will guide you through a hands-on baking class. You will learn to make pumpkin cinnamon rolls and an apple crumb bread loaf perfect for serving brunch guests throughout the holidays or gifting to your hosts wherever the holidays take you. Two sessions offer the choice between a morning or an evening class to suit a variety of schedules.

Menu
Pumpkin Cinnamon Rolls & Apple Crumb Bread Loaf

About the Guest Speakers:
Jennifer Cooper is a baker, mom, wife & entrepreneur. She is the owner of Gigi’s Cupcakes in Opelika & Columbus, GA.

Tuesday, November 4, 2025
Offering two sessions
Morning: 9:00 am – noon
Evening: 5:30pm – 8:30 pm
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Wine Tastings with Master Sommelier Thomas Price

 

The Horst Schulze School of Hospitality Management invites the community to a variety of wine tasting classes with Master Sommelier Thomas Price in the fall 2025 semester. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Tickets are $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.