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In the News
East Alabama Living | December 2024
The warm ambiance and festive decor create the perfect setting for a celebration. As you sip and savor, immerse yourself in the cozy atmosphere, enhanced by the soft glow of candlelight and cheerful holiday melodies.
Join us for a memorable afternoon that captures the spirit of the season in every cup.
Southern Living / November 2024
Thomas Price, Master Sommelier at Auburn University’s 1856 – Culinary Residence, explains that because wine typically has a lower alcohol content than other alcohol varietals, it can freeze solid.
Learn more about freezing your wine!
StyleBlueprint | September 2024
1856 – Culinary Residence is listed within the Auburn-Opelika feature as one of the 5 Must-Visit Destinations in Alabama.
Garden & Gun | August / September 2024
Though young, the whole enterprise is already providing a glimmer of hope in the South for a hospitality industry.
At 1856, students serve diners such seasonal plates as foraged-mushroom gnocchi while classmates chop, stir, and sauté in its kitchen under the tutelage of each year’s chef in residence.
Good Grit/ August 26, 2024
Auburn is leading the way – Auburn’s charm extends beyond the gridiron, weaving through the historic roots of Southern hospitality and into a progressive, evolving food scene.
1856 – Culinary Residence is more than a restaurant; it’s an educational experience that emphasizes sustainability, creativity, and the art of hospitality.
Alabama Life & Culture | July 22, 2024
French chef Joel Antunes of Le Logis in Cognac, France will be the third Chef in Residence. Born and raised in southern France, Antunes earned his culinary stripes in some of France’s top restaurants.
Antunes shares his excitement with media stating that he “can’t wait to spend time in the classroom and in the kitchen, helping shape the next generation of culinary professionals”.
Southern Living | March 6, 2024
It might seem odd to go to a college campus for a high end meal, but not if you’re at 1856 – Culinary Residence at Auburn University’s new Tony & Libba Rane Culinary Science Center. The “teaching restaurant” where students work under chefs-in-residence (currently Ford Fry) and a chef de cuisine (Thomas Baco-Wang) to create a sophisticated environment for lunch and dinner, with dishes like tagliolini with scallops, toasted garlic, parsley, and lemon.
Soul Grown | August
Students in the culinary and hospitality program get hands-on experience, learning the myriad details of running a restaurant. A chef in residence, who changes annually, oversees how fine dining and the classroom intersect at the restaurant.
Chef Ford Fry is the second Chef-In-Residence at 1856 – Culinary Residence, named for the year Auburn University was founded. An Atlanta-based chef and restauranteur, his porfolio includes nearly two-dozen mostly distinct establishments in four states.
Wine Spectator |
In summer 2022, the Tony and Libba Rane Culinary Science Center at Auburn University opened its teaching restaurant, 1856–Culinary Residence, named after the year of the university’s founding. This high-end restaurant wouldn’t be complete without wine director and instructor Thomas Price’s 650-label, Best of Award of Excellence–winning program, which focuses primarily on France, Spain, Italy, California and Oregon.
Covey Rise |
In this issue of Covey Rise, we explore the clear mission of The Laurel Hotel & Spa at Auburn University to provide world-class hospitality and an epicurean experience.
Forbes | March 23, 2023
Forbes | April 7, 2023
Travel + Leisure | January 26, 2023
Forbes | December 29, 2022
Southern Living | October 7, 2022
Style Blueprint | September 26, 2022
Wine Spectator | December 2, 2022
AL.com | June 3, 2022
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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Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
*Chef Van Aken will only be in person Friday evening, however we will still offer his menu on Saturday
Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
Experience an unforgettable evening at 1856 – Culinary Residence as we welcome legendary Chef Norman Van Aken for an exclusive event, The Art of The Plate.
Renowned as the “Founding Father of New World Cuisine,” Van Aken has shaped the culinary world with his innovative fusion of Latin, Caribbean, Asian, American, and African flavors.
A James Beard honoree and celebrated author, he continues to inspire the next generation of chefs through education and philanthropy.
Don’t miss this rare opportunity to savor the artistry of one of America’s most influential culinary pioneers!
*Chef Van Aken will only be in person Friday evening, however we will still offer his menu on Saturday
