CSU ‘Secret Suppers’ showcase chef creativity

Students at Colorado State University, in Fort Collins, Colo., have the opportunity to experience haute cuisine—if they can get there before time runs out, that is.

This fall, CSU Residential Dining Services started serving Secret Suppers—high-end, gourmet dinners that are served monthly in a secret, rotating location. The dining staff posts several hints each month to its social media channels, and students who decipher the clues can use that information to their advantage—each secret meal only serves 50, and the meals are distributed on a first-come, first served basis.

Mark Petrino, senior associate director for dining services, came up with the idea after he noticed several that smaller, private schools were serving special meals. “We wanted to do something similar—an over-the-top dinner—but it was cost-prohibitive to do that for everyone,” he says. “That’s when we came up with the idea to do a secret meal, and we decided we’d serve 50 customers who happened to be in the right place at the right time.”

Petrino’s vision for the program was to serve meals that wouldn’t look out of a place at a high-end New York City restaurant, and CSU’s production chefs were on the same page. “They thought it was wonderful,” says Peter Testory, assistant director for culinary operations. “Instead of cooking the regular menu cycle, they could use their [culinary] backgrounds. Anytime you can provide a creative outlet for professional chefs, it’s a good thing.”

Naturally, the production chefs’ first question was what products they could use and whether or not the secret meal had to fit into the normal plate cost for meal plan holders. Dining services allocated a cost of $30 per plate, and they told the chefs that in terms of the menu, the sky was the limit.

Each Secret Supper menu is conceived and executed by the chef who manages the location of that month’s Secret Supper, so each chef has a chance to develop a gourmet dinner. “Secret Suppers direct attention to the talent we have in the kitchen with our culinary staff,” Testory says. “We can get them out front and show off what they can do.”

September’s Secret Supper featured a Colorado filet mignon with a rich demi-glaze, pan-seared scallops with a beurre blanc, sautéed rainbow Swiss chard and dauphinoise potato. October’s menu showcased seared duck breast with a wild mushroom and duck confit ravioli.

According to Petrino, the Secret Suppers have gotten rave reviews from students. “They’re dumbfounded,” he says. “They didn’t realize we had such talented chefs, and they immediately want to know when the next one is.”

Additionally, the clues released on dining services’ social media channels have increased traffic to the department’s Facebook page. “We’re diverting marketing through social media as much as possible,” says Petrino. “This seemed to be the perfect outlet to drive traffic. We’re really proud of the initiative.”