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The country’s first tasting-menu-only teaching restaurant – a truly unique and elevated experience where education meets experiential dining.
Chef Ford Fry
Chef in Residence
Ford Fry founded Rocket Farm Restaurants in 2007 and currently oversees its prolific portfolio of 23 restaurants in markets including Atlanta, Charlotte, Nashville, Houston, and Cary, NC. Rocket Farm Restaurants includes some of the South’s most beloved concepts, including Beetlecat, St. Cecilia, The Optimist, Superica, La Lucha, State of Grace, and more. While the concepts each have their own identity, they share a commitment to their respective communities and to serving exceptional food made with local ingredients and attention to detail.
Master Sommelier in Residence
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 eight years.
Every year, a nationally acclaimed chef will work alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant concept. We provide an ever-changing culinary experience for students as well as clientele in a beautiful and intimate environment. Our vegetables, produce and herbs come from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, and looking out over our iconic Samford Hall.
Every year, a nationally acclaimed chef will work alongside our Ithaka Hospitality Partners team as well as Auburn University’s culinary science faculty to create a unique restaurant concept. We provide an ever-changing culinary experience for students as well as clientele in a beautiful and intimate environment. Our vegetables, produce and herbs come from an operational rooftop garden, created and managed by Auburn University’s Horticulture Program, and looking out over our iconic Samford Hall.
A roof-to-table experience, 1856 – Culinary Residence’s menu is shaped by the produce grown on the rooftop garden of the Tony & Libba Rane Culinary Science Center. Seasonally-inspired and rotating often, the menu is set by our Chef In Residence, Ford Fry, and executed by our culinary team and students of the Horst Schulze School of Hospitality Management.
1856 – CULINARY RESIDENCE NURTUREs THE CULINARY TALENTS OF THE NEXT GENERATION WHILE SERVING MEMORABLE MEALS TO GUESTS. SITUATED ON THE CORNER OF SOUTH COLLEGE STREET AND THACH AVENUE, THE RESTAURANT CAN WELCOME UP TO 60 GUESTS AT A TIME AND FEATUREs A DISTINGUISHED “CHEF IN RESIDENCE” PROGRAM. THE RESTAURANT’S OPEN KITCHEN INVITEs GUESTS TO WATCH AS THEIR DISHES ARE PREPARED, AND A TWO-STORY WINE ROOM STOCKED WITH BOTTLES FROM AROUND THE WORLD PROVIDEs A STUNNING BACKDROP TO INTIMATE MEALS IN THE PRIVATE DINING ROOM.
Elevated spaces for the most special of occasions. 1856 – Culinary Residence has three unique options for your next event.
Elevated spaces for the most special of occasions. 1856 has three unique options for your next event.
Stay in Touch
Sign up to be the first to receive special news and event updates from 1856 – Culinary Residence.
Stay in Touch
Sign up to be the first to receive special news and event updates from 1856 – Culinary Residence.
DINNER
Tuesday – Saturday
5:30 pm – 9 pm
LUNCH
Tuesday – Saturday
11:00 AM – 2:00 PM
Copyright © 2022 Auburn University College of Human Sciences
Horst Schulze School of Hospitality Management
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