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!
February 21: Argyle Winery Wine Tasting
February 26: Masterclass Chef Event: Seafood with Chef Eron Bass, Executive Chef at Café One Twenty Three
March 1: de la boue Winery Wine Tasting
March 27: Masterclass Chef Event: Chef Byron Bondoc, Executive Chef at Callaway Gardens
April 18: Hospitality Gala
April 25: Global Gastronomy Special Event
Meet the winemaker at this Argyle wine tasting! Nate Klosterman, winemaker at the Oregon-based winery, will give a presentation and lead a tasting of seven selected wines from their Willamette Valley portfolio. Tickets are $60 per person. Charcuterie will be served. Guests must be 21 or older and show proof of ID.
7 fine wines from Argyle Winery
• Vintage Brut Rose
• Vintage Brut
• WV Chardonnay
• WV Rose
• WV Pinot Noir
• Reserve Pinot Noir
• Nuthouse Riesling
Nate Klosterman, Winemaker, Argyle Winery
Wednesday, February 21, 2024
6:00 - 7:00pm
Raise your seafood cooking game by learning from Chef Eron Bass in a hands-on culinary class! Executive Chef and General Manager of Café 123 will impart his recipes and techniques to producing delicious seafood dishes. Guests will sit down to enjoy the food that they have prepared while enjoying a paired wine.
Sea Scallop Crudo: lightly seared sea scallop, vanilla scented lemon emulsion, celery leaf, shallots, fresh basil
Shrimp Ceviche: shrimp marinated in lime with tomatoes, peppers, onions, cucumber, crispy flour Tortilla chips
Pan Seared Red Snapper: creamed Maque Choux with Applewood smoked bacon and fresh basil, wilted spinach
Chef Eron Bass, Executive Chef & GM of Café 123
Monday, February 26, 2024
5:30 - 8:30pm
Nostalgie de la boue (day luh BOO) is a French phrase with a loose translation that means a longing for simpler times. Directly translating to “of the dirt,” de la boue is a reminder that it all comes from the ground beneath our feet. Come get down and “dirty” with winemaker Travis Todd as he shares the passion they pour into every bottle and the love infused into every vine in their Oregon-based vineyard. Tickets are $60 per person. Charcuterie will be served. Guests must be 21 or older and show proof of ID.
Sponsored by: de la boue
Talent: Travis Todd, Winemaker, de la boue Winery
De La Boue Overview:
Travis Todd (winemaker) and Chris Andrew are the two-person team behind a winery called "de la boue" out of Willamette Valley Oregon ( ~2,000 cases) all single-vineyard wines. They farm Vista Grande, a 5-acre organic vineyard in the Chehalem Mountains and buy fruit from top organic/biodynamic vineyards like Temperance Hill, Gregory Ranch etc. Travis previously ran the wine program at The Yellowstone Club in Montana before moving to Oregon to become a winemaker. "Nostalgie de la boue" (day luh BOO) is a french phrase with a loose translation that means a longing for simpler times. Directly translating to “of the dirt,” de la boue is a reminder that it all comes from the ground beneath our feet. They just bottled their fourth vintage (2022), previous vintages are sold out. Check out their website to learn more.
Travis Todd - Owner/Winemaker: Travis began his time in the wine world at the Yellowstone Club in Big Sky, Montana. During his time there he was promoted to wine buyer and ran the wine program. A trip to Oregon for Pinot Camp in 2014 opened his eyes to the great soil in Oregon. Following that trip, he worked a harvest and fell in love with the work. He and his wife Tess made Oregon their home in 2017 and during the next five years he went from cellar hand to Head Winemaker at one of the largest wineries in Oregon. De la boue began as a passion project in 2019 with 150 cases and has grown to 2,000 cases. Travis farms the 5-acre organic vineyard, makes the wine and sources fruit from our vineyard partners.
Chris Andrew - Owner: Chris started de la boue with Travis in 2019 and leads our community development and everything except the winemaking :) He's worked in sourdough bakeries, got certified in brick-oven pizza making in Naples and held numerous executive roles in technology companies.
Friday, March 1, 2024
6:00 - 7:00pm
The Horst Schulze School of Hospitality Management invites the community to an evening of tasting exquisite wines from around the world with Master Sommelier Thomas Price. Guests will learn about the wines and tasting techniques in a fun, casual class environment. Come with your friends, your significant other or on your own and enjoy the benefits of having the Tony & Libba Rane Culinary Science Center in our community! Tickets are $40 per person and may be purchased online. Guests must be 21 or older and show proof of ID.
These classes are basic wine appreciation classes that feature a different country or theme each month. Guests will taste various wines accompanied by light snacks.
• January – Burgundy*
• February – New World vs. Old World
• March – South America
• April – Junk Food Pairing
• June – Deductive Tasting
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 Horst Schulze School of Hospitality Management as a visiting sommelier over the last eight years. Read more about Mr. Price’s journey in this feature from Wine Spectator.
Saturday, February 17, 2024
2:00 - 3:30 pm
Saturday, March 16, 2024
2:00 - 3:30 pm
Saturday, April 27, 2024
2:00 - 3:30 pm
Saturday, June 1, 2024
2:00 - 3:30 pm
If you love to cook or bake, this is the class for you! This is a three-day camp in which teens will learn basic culinary and baking skills. In every class, students will prepare and eat a morning snack and lunch.
In this hands-on course inside the Rane Culinary Science Center, teens will learn fundamentals of baking and how to make food that’s better than takeout! They will develop basic culinary skills including:
• Knife skills
• Basic cooking methods – steaming, pan frying, dry cooking, combination cooking, etc.
• Egg cookery
• Sauces – basic sauces, mother sauces
• Safety and sanitation
• Calculating weights and measures
• Identifying utensils and equipment
• Tasting while cooking
About the Speaker
Chef Ana Plana, BA, ME, is a lecturer at Auburn University in the Horst Schulze School of Hospitality Management. She has extensive experience in culinary instruction and a background in catering. Chef Plana has had the honor of being selected to attend the James Beard Chef Action Summit.
July 16-18, 2024
9am - 3pm daily