11/10/2018, 6:30 PM to 9:00 PM
Location:Scott Aquarium Conference Center map
What's so funny you might ask? Find out at the 6th Annual Comedy Night at the Zoo, an adult 21 and older event, on Friday, November 9 and Saturday, November 10, from 6:30 to 9:00 p.m. inside the Suzanne and Walter Scott Aquarium.
This evening of laughter costs just $50 per person and includes heavy hors d‘oeuvres, two free drink tickets to a cash bar, special animal encounters during cocktail hour, and a unique show from professional comedian Mark Cordes.
With a cocktail in hand, it will be a night filled with laughs all around as guests are invited to take advantage of the beauty and serenity of the Scott Aquarium after-hours.
Please Note: Bar is cash only once drink tickets have been used. There will be no ATM available. There is no specific dress code for this event, however, casual or business casual is encouraged.
Tickets are $50 per person. Reservations are required and giggles are guaranteed. This event is for adults 21 and over (no infants or children please). The program content may include explicit language and adult situations. A limited number of tickets are available and reservations are required.
Make a Reservation
6:30 p.m. Pre-event cocktails and hors d’oeuvres begin in the Scott Aquarium until 7:30 p.m.
7:20 p.m. Doors to the Aquarium Conference Center will open. Seating is first come, first serve.
7:30 p.m. Comedic performance by Mark Cordes begins. Event to conclude at 9 p.m.
HEADLINER: MARK CORDES
Mark Cordes has been a comedic performer for more than 30 years. His favorite jokes include those regarding relationships and has both produced and written his 90-minute, one-man show titled “Spouse Whisperer”.
EVENT EMCEE: JESSI KREBS
Jessi Krebs, a.k.a. "The Hardest Working Zoo Keeper in Show Business" is returning again as the host of Comedy Night this year. He's also the curator of reptiles and amphibians at Omaha's Henry Doorly Zoo and Aquarium.
COCKTAIL HOUR MENU:
Australian Hibiscus & Warm Brie Cheese Toast
Toasted Baguette, Imported Brie Cheese, and Candied Hibiscus Finished with Slivered Almonds and a Hibiscus Glaze
Pretzel Dough Filled with Ham, Pork, Pickles, and Swiss Cheese Rolled and Baked Golden with Mustard on the Side
Chili Sweet Potato Coin
Chili Rubbed Sweet Potato Topped with Fresh Guacamole
Tomato and basil bruschetta topped with balsamic vinegar
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