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!
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.
The Burgundy Edit: Affordable Elegance
Wednesday, August 20, 2025
6:00pm
Purchase Tickets
Napa Valley: An Icon for Cabernet
Wednesday, September 24, 2025
6:00pm
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Oregon’s Pinot Noirs: Unlike Any Others in the World
Wednesday, October 29, 2025
6:00 pm
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The Crown Jewel of Italy: The Piedmont Region
Wednesday, November 19, 2025
6:00 pm
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Celebrating the Season: Holiday Wines
Wednesday, December 10, 2025
6:00 pm
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In this five-class series, Master Sommelier Thomas Price will guide you through the rich traditions of Old World wines—from the vineyards of France to the storied regions of Europe where winemaking was born.
Dates: August 21, September 25, October 30, November 20 and December 11
Time: 6:00-7:30 p.m., 90 minutes
Cost: $495 per person, including wine for all sessions
What You Will Learn
Summer isn't over quite yet! Our shrimp boil is turning up the heat with a bonus addition of Murder Point Oysters! Join us for a flavorful dive into the world of premium Gulf seafood with Lane Zirlott, fifth-generation fisherman and owner of the acclaimed Murder Point Oysters. A proud member of the legendary Zirlott shrimping family, Lane will share the fascinating journey of shrimp and oysters from the Gulf to your table.
Discover:
Refreshing selections from New Realm Brewing Company will be served. Each guest will receive their own tray of fresh Gulf shrimp and can sample up to four varieties of New Realm's beers, ciders, and seltzers.
Menu:
Zesty Shrimp, Conecuh Sausage, Corn and Potatoes
Samples of Murder Point Oysters
Homestyle Yeast Rolls
Try up to four of these New Realm Brews
New Realm Blackberry Cider
New Realm Blueberry Acai Seltzer
Bodda Berry Wheat
Tiger Tail IPA
Tiger Tooth Double IPA
TPTC Pilsner
25-86 Hoppy Pilsner
Plains Paradox Pale Ale
Raptor Rye PA
Collegiate Coconut Porter
And more!
Redeem your drink tickets as you like – four tastings OR one full-size and one tasting.
Try something new at New Realm!
About the Speaker:
Executive Chef Eric Rivera
Auburn University Culinary Instructor and Alabama Chef of the Year (’22)
August 14, 2025
6:30 - 8:30 p.m.
Purchase Tickets
The Horst Schulze School of Hospitality Management invites the community to an evening of tasting exquisite wines from around the world with Dr. David Martin. 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! Guests must be 21 or older and show proof of ID.
Beat the Heat:
Cool Wines for Hot Days
Wednesday, July 23, 2025
6:00 pm
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Bask in Bordeaux
Wednesday, August 6, 2025
6:00 pm
Purchase Tickets
About the Speaker:
Dr. David Martin Associate Professor and Level 1 Sommelier A native of Birmingham, AL, David Martin is currently an Associate Professor with the Hospitality Management Program at Auburn University. He holds a Ph.D. from Auburn, is a Certified Hospitality Educator, and is a Level 1 Sommelier. He also teaches in the Brewing Sciences and Operations program at Auburn University. Before starting his graduate studies, David worked in prestigious hotels such as the Ritz-Carlton in Naples, FL, The Eldorado Hotel in Santa Fe, NM, and the Wynfrey Hotel in Birmingham, AL, to name a few. David has taught wine classes since starting his first job as a college professor at San Francisco State University in 2007. Currently, he teaches the Beverage Appreciation class at Auburn during the summer semester and the Food and Beverage Management class during the Fall. He has been fortunate to travel and participate in wine tastings and courses in some of the most recognizable wine-producing regions globally, including Napa and Sonoma Valley, The Champagne Region in France, The Mosel Valley in Germany, and many different regions of Italy. In 2019, David was competitively selected to attend the Banfi Scholastic Tour of Italy, an immersive seven-day wine and food educational trip sponsored by Banfi Vintners. One student from the Hospitality Program was also funded to attend the trip. Previous students who have studied under David currently work with distributors such as Alabama Crown, United Johnson Brothers, E&J Gallo, and Southern Glazer’s Wine and Spirits. David has also placed students with wineries such as Trinchero Family Estates, Domaine Serene, Raptor Ridge, Robert Mondavi, Stags Leap, One Hope, Holman Ranch, and Continuum. David hates wine snobbery, and while he appreciates and encourages people to try new wines and challenge their palate, his tried-and-true rule of thumb is that if it tastes good, drink it!.
The Culinary Weekend Micro-credential Program offers opportunities for individuals to increase their knowledge in focused, specific topics within culinary sciences and hospitality. The weekend includes three in-depth classes that will refine and expand your culinary skills, while being a perfect opportunity for a weekend getaway as a couple, with friends or on your own! Micro-credentials are excellent for students and professionals who want to upgrade their skills through hands-on education. Enrollment is for all classes in the series.
Earn a digital badge, a certificate of completion and an Auburn apron!
If you’re coming from out of town, take advantage of the 20% discount offers at our hotels, The Laurel Hotel and Spa and Auburn University Hotel & Dixon Conference Center.
Learn how to master multiple proteins utilizing different cooking methods. Chef Eric Rivera will teach you to confidently cook these main entrée components in a series of hands-on culinary classes. From chicken to steak to salmon to pork, you will grow your cooking skills and add new recipes to your repertoire.
Dates: June 13-14, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
Learn More
Are you ready to roll up your sleeves and explore the delicious world of pasta-making? This hands-on culinary experience is perfect for food lovers and hospitality enthusiasts who want to elevate their skills. Over three engaging classes, you’ll learn everything from crafting handmade pasta to creating classic sauces like Bolognese and Basil Pesto.
Dates: August 1-2, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
$495 per person, includes all sessions
Learn More
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