San Diego State University's “Bon Voyage Cruise 2008” theme night in The Dining Room at Cuicacalli Suites attracted more than 1,100 students. They enjoyed an event that included not only plenty of delicious fresh-made food, but also two comedians, a lounge singer, a magician and a casino.
The menu included tray-passed hors d'oeuvres, sushi, quesadillas, made-to-order salads, beef and chicken skewers, fresh yellowtail fish tacos, quiche, spring rolls, tornados, hand carved turkey and roast beef, baked brie, fresh fruit, cheese and cracker trays and two smoothie bars. The food stations were adorned with fruit and vegetable carvings created by culinary students from Grossmont College and three elaborate ice carvings created by Paul Melchior, director of SDSU Dining Services.
The event was the first of its kind at SDSU, says Associate Director Robert Isner. “We were looking to change the way we did business this one night to give the students a new and exciting experience. We started planning about 2½ months in advance and met every two weeks to iron out the details. We were not sure what kind of turnout we would get so close to finals week with a lot of other activities going on all over campus.”
The average turnout for dinner during that week was around 700, Isner says.
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