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.
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
ABOUT THE GUEST CHEF ALUMNA
Riley Sue Walker is a culinary professional and Auburn University graduate (‘24, Nutrition - Wellness) with over five years of experience in the hospitality industry. Her passion for cooking was shaped by her personal health journey after being diagnosed with Lyme disease in 2016, when she discovered the healing power of whole, plant-forward foods. This experience inspired her life motto — “made strong” — reflecting the physical and spiritual strength she gained through intentional nourishment and faith.
Riley Sue has worked across restaurant kitchens and university dining operations, most recently serving as Chef Manager of the Wellness Kitchen at Auburn University, where she developed a fully plant-based, allergen-friendly station and led daily kitchen operations. She also trained at the world-renowned Le Cordon Bleu London, earning her Plant-Based Culinary Arts Diploma, and continues to expand her skills at The Depot, focusing on seafood and protein cookery. This April, she will be cooking at The Masters Tournament in Augusta.
Specializing in whole-food, gluten-free, allergen-friendly, and plant-forward cuisine, Riley Sue is currently building her personal chef brand and believes that food is medicine, creating meals that nourish, restore, and connect people.
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