The University Club at The University of Alabama has reopened with a fresh new look and a renewed focus on building community around the dinner table.

Following extensive renovations, the University Club now welcomes diners with Southern-inspired menus and farm-to-table cuisine in an elegantly reimagined setting. Open to the general public – not just alumni – the Club is designed to be a premier venue for The University of Alabama and the Tuscaloosa community to connect, celebrate, collaborate and cheer on the Crimson Tide.

These curated dinners are led by Executive Chef Jesse Cepeda and lead bartender Erin Wilson, who recently collaborated on an elegant yet approachable five-course farm-to-table dinner with unique, thoughtfully crafted cocktail pairings.

Chef Cepeda, who brings over 15 years of culinary experience, viewed the evening as an opportunity to experiment, create, and challenge his abilities in a quest to surprise and delight with each course.

“I appreciate you all allowing me this opportunity to have full creative freedom,” he said, as he thanked his guests, seated around checkered tablecloths on the columned patio.

Cepeda and Wilson introduced each course with insights into the inspiration behind their carefully chosen flavors and ingredients. The meal opened with a vibrant Thai green tomato gazpacho, paired with a champagne cocktail crafted with John Emerald Distilling’s Muscadine Brandy. John Emerald, a distillery based in Opelika known for its distinct infused flavors, was featured in all five cocktail pairings.

Each course celebrated local, in-season ingredients with classic Southern flavors presented in unexpected ways. A beautiful beet and heirloom tomato salad was topped with local candied pecans and whipped feta, paired with a pecan and honeysuckle Manhattan. Wilson, known for her attention to detail, clipped a single foraged honeysuckle blossom to each glass, a scent familiar to every Southerner.

Cepeda brought hints of his Texas roots to other courses, including a mushroom scallop dish with charred corn salsa and grilled okra with harissa romesco. The sweet finale of the evening was a Southern-style pavlova topped with local honey and a plum compote, complemented by Wilson’s satsuma espresso martini made with John Emerald’s signature spirit.

With a focus on local flavor and creativity, each course felt warmly familiar yet refreshingly innovative.

“I make it a point to never repeat,” Cepeda said at the conclusion of the meal. “Being allowed this level of creativity is the best gift.”

Wilson echoed the sentiment.“They trust me to make great cocktails and to use the ingredients I’d like,” she said. “It’s really nice to have full control over those decisions.”

Cepeda and Wilson continue to create culinary magic for University Club guests. As the Club continues to host more thoughtfully curated events, guests can look forward to more unforgettable meals that showcase the best of Alabama, crafted with care, served with style, and always offering something new to savor.

For more information on the University Club and to stay up-to-date on upcoming events, visit their website here.