Rooted Supper

Join us for Rooted Supper, a plant-forward table inspired by London’s Global kitchens, presented by Auburn alumna, Chef Riley Sue Walker. Rooted Supper is a celebration of seasonal vegetables, thoughtful techniques, and global influence. 

Inspired by Chef Riley Sue’s training at Le Cordon Bleu London, and the city’s rich, multicultural food scene, this dinner event blends classical foundations with subtle flavors drawn from Asian and Korean cuisines. 

Each dish is designed to feel familiar yet unexpected, highlighting comfort, balance, and depth while allowing vegetables to take center stage. The evening is meant to be shared slowly; rooted in place, guided by craft, and shared with friends. 


Monday, February 16, 2026
6:00-8:00 p.m. 
The Tony & Libba Rane Culinary Science Center
Community Dining Hall, 1st Floor

Menu   
Bread and Chickpea Socca (GF) with Layered Miso “Butter”, Beet Powder
Warm Winter Garden Salad: Hot Pickled Asian Pear Apples, Red Chicory or Radicchio or Endive, Ginger-Glazed Carrots, Soy-Yuzu Vinaigrette 
Drink Pairing: Sake
Palate Cleaner: Cleansing Tea (Ginger) 
Main I: Smoky Red Pepper-Gochujang Romesco Pasta (GF) with Charred Scallions, Shorter Pasta Shape 
Drink Pairing: Gluten Free Beer 
Main II: Sesame-Crusted Lion’s Mane Steak, Forbidden Rice, with Creamy Wasabi Sauce and Side Salad “Quick Kimchi” 
Drink Pairing: Plum Wine 
Dessert: Mousse Trio
Yuzu-Black Sesame Tuile 
Matcha Topped with Freeze Dried Strawberry 
Dark Chocolate-Pistachio 
Drink Pairing: Sake  


 
For allergen concerns and special seating requests, please email cmyers@auburn.edu at least ten(10) days prior to the event.