Join us for our monthly Summer Wine Tastings with Dr. David Martin. Each month features a different theme that will engage the senses and introduce you to what might be your new favorite wine.
In June, you will discover White Wines You Didn’t Know You Liked.
In honor of 250 years of our nation, we will celebrate fine American wines this July.
In August, we will Beat the Heat with cool wines for hot days.
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 and is a Level 1 Sommelier. He is also a founding member of the Brewing Sciences and Operations program at Auburn University and is the coordinator for the Hotel and Restaurant Management track. 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. 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 Art of Seafood
Dive into a weekend of culinary discovery with The Art of Seafood, an immersive, hands-on exploration of the ocean’s most captivating flavors. Over three engaging sessions, you’ll master techniques from poaching and searing to curing, marinating, and grilling—while creating dishes that highlight the beauty and versatility of seafood. From Calabrian chili-marinated Gulf shrimp to silky Scottish salmon lox, vibrant ceviche, and an elegant poached halibut finale, this experience is designed to expand your skills and delight your senses. Whether you’re looking to refine your craft or simply savor something extraordinary, this unforgettable weekend promises inspiration, confidence, and plenty of delicious moments.
Dates: May 29-30, 2026
- Friday evening 5:30-8:00 p.m.
- Saturday morning 8:30 a.m.-12:00 p.m.
- Saturday afternoon 4:00-6:30 p.m.
The Art of Classic French Cuisine
Step into the timeless world of French gastronomy with The Art of Classic French Cuisine, a weekend designed to immerse you in the revered techniques and iconic dishes that define France’s culinary legacy. Across three richly engaging sessions, you’ll prepare classics such as escargot with garlic herb butter, perfectly seared steak frites, a beautifully composed Salade Niçoise, and an elegant tomato tart—culminating in a showstopping Duck L’orange with Pommes Anna. Along the way, you’ll build confidence in essential skills like frying, braising, grilling, and baking, all while savoring the flavors and finesse that make French cooking so beloved. Whether you’re deepening your culinary repertoire or discovering these traditions for the first time, this weekend promises inspiration, mastery, and unforgettable meals.
Dates: June 26-27, 2026
- Friday evening 5:30-8:00 p.m.
- Saturday morning 8:30 a.m.-12:00 p.m.
- Saturday afternoon 4:00-6:30 p.m.
Join us on the greenspace of the Tony & Libba Rane Culinary Science Center for an exciting, live Parmesan wheel cracking, cutting and tasting with Chef Eric Rivera! The aged Parmesan wheel will be ceremonially cracked and served with a tasting of four Italian wines. Compare the subtle differences between two wheels of Parmesan. Chef will prepare authentic cacio e pepe samples atop the cut wheel – infusing a flavor that cannot be replicated by pre-grated cheese.
What to expect:
Option to purchase a block of cheese:
½ lb. of Parmesan = $15.26 (includes tax)
1 lb. of Parmesan = $27.25 (includes tax)
Thursday, May 7, 2026
6pm - 7pm (Check-in 5:45PM)
Join us at the Tony & Libba Rane Culinary Science Center for a can’t miss, live Creole cuisine demonstration with Chef Chris Wilton! Watch and learn as Chef Wilton expertly prepares a Crescent City classic, Shrimp Creole. Enjoy this, and other Coastal South favorites such as West Indies salad and scratch-made pralines. And because this vibrant menu deserves an equally vibrant beverage, you can expect a delicious cocktail pairing to enjoy while you’re with us.
What to expect:
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A live culinary demonstration of authentic Creole cuisine by beloved Auburn chef, Chef Chris Wilton.
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Enjoy a three-course dinner, expertly paired with a delicious creole cocktail.
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The opportunity to learn authentic Creole cooking techniques while hearing about Chef Wilton’s storied experience as he grew up in the kitchens of Baton Rouge and New Orleans.
Menu
West Indies Salad, Authentic Shrimp Creole over Rice with French Garlic Bread, Scratch-made Pralines
About the Guest Speakers:
Chris Wilton is a passionate chef and caterer with deep Southern culinary roots. Born and raised in Mobile, Alabama, he grew up in a food-obsessed family—his father, Charles Wilton, owned a catering business, and the family frequently traveled to famous restaurants in New Orleans.
From a young age, Chris learned to prepare classic Creole and Southern dishes such as gumbo, shrimp creole, étouffée, and smothered chicken. He continued cooking for friends during high school and college tailgates and still believes that preparing a nice dinner at home makes the perfect first date.
Chris graduated from Auburn University in 1991. After college, he spent most of his career in food service, working in restaurants in Baton Rouge and New Orleans . He later took a 12-year detour into computer programming in Atlanta before deciding to follow his true passion. He returned to Auburn and opened his catering business in 2007, dedicating years to self-study with culinary textbooks to refine his techniques while building the business.
Today, Wilton’s Catering is co-owned by Chris, his wife Lisa Wilton, and longtime friend Senna Barnett. Chris continues to enjoy creating memorable meals while embracing his inner nerd as a comic book and vinyl record enthusiast.
Tuesday, May 12, 2026
6-7:30PM (Check-in 5:45PM)
Join us this summer for some exciting Teen Boot Camps! Whether at our Baking camp or Culinary camp, over the course of three days of hands-on learning, teens aged 13 to 19 will explore the fundamentals of cooking, working with knives, food safety, and techniques to make dishes that they can be proud of! Each camp offers morning (9:00 a.m.-12:30 p.m.) and afternoon (1:30-5:00 p.m.) sessions to choose from. Students will take home from the camp a special Auburn University apron, a packet of recipes, and newly-acquired skills in the kitchen!
About the Speaker
Christina Perkins, BA (Auburn, '09) is a private chef, caterer, and member of the Horst Schulze School of Hospitality Management's Incubator team. After graduating from the Culinary Institute of America in Napa Valley, Chef Christina spent her career catering and training throughout Northern California. Her career as a professional chef features working for the Sundance film festival, Sony global headquarters, Pinterest founders, PEJU winery, and the City of San Francisco. For the last decade, Chef Christina has worked with students and beginner cooks to expand their skills and knowledge of scratch cooking and eating well at home.
Accordion row5
July 14-16, 2026
Global Flavors: Understand cultures through cuisine by utilizing traditional ingredients and techniques. Learn skills to expand your culinary knowledge and discover new foods and flavors.
Global Cuisine
- Seoul, South Korea
- Naples, Italy
- New Orleans, Louisiana, USA
Learning objectives for the classes
- Knife skills
- Meat and seafood fabrication
- Basic cooking methods – frying, grilling, sautéing, baking and more
- Sauces, seasonings, and marinades from scratch
- Specialty skills – pasta, fresh cheese, pickling
- Safety and sanitation
- Calculating weights and measures
- Identifying utensils and equipment
- Tasting while cooking
July 28-30, 2026
Breads, Doughs, & Cakes: A beginner to intermediate level baking class that introduces participants to a variety of baking techniques and equipment. Students will gain knowledge and confidence with simple recipes that can be easily replicated and refined.Learning objectives for the classes
- Knife skills
- Operating ovens and electric mixers
- Baking with yeast
- Sauces and fillings
- Pastry decorating
- Basic cooking methods – frying, sautéing, baking
- Sweet and savory applications
- Safety and sanitation
- Calculating weights and measures
- Identifying utensils and equipment
Tickets may be transferable. No refunds or exchanges will be given the week of an event.
For questions, contact Caitlin Myers.
Learn more about upcoming events at the button below.
