Colorado filet mignon with rich demiglaze pan seared scallops with a classic beurre blanc accompanied by sauteacuteed rainbow Swiss chard and dauphinois potato was served as part of the Sept 25 Secret Supper at Colorado State

Colorado filet mignon with rich demi-glaze, pan seared scallops with a classic beurre blanc, accompanied by sautéed rainbow Swiss chard and dauphinois potato was served as part of the Sept. 25 Secret Supper at Colorado State.

Clandestine Cuisine at Colorado State

University’s new Secret Supper pop-up dining events a social media driven hit among students.

The word was passed only through vague references on the dining department’s Facebook page, but that was enough. The 50 available gourmet meals were gobbled up in eight minutes by students who were paying attention.

Colorado State University’s Secret Supper initiative, piloted last spring and launched this fall, is designed to be driven by social media. Basically, the idea is that on any given day, at any given dining center, the staff will prepare fifty gourmet dinners wi

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