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Senior center plans ticketed "Cocktails & Comedy" dinner and show Sept. 20; 175 tickets budgeted
Summary
The board reviewed final plans for a ticketed plated dinner, comedy show and music night set for Sept. 20; the subcommittee selected a caterer, capped tickets at 175 for budget reasons and chose menu items and sides.
The Senior Advisory Board reviewed detailed plans for a ticketed “Cocktails & Comedy” dinner and show set for Sept. 20 at the Branch Connection, and the event’s social-program subcommittee confirmed logistics and menu choices Thursday.
The committee said doors would open at 5:30 p.m. for a plated dinner followed by a clean comedy set and music. The subcommittee selected a caterer after reviewing four quotes and emphasized the choice of fresh food (no frozen or boxed entrees). To keep the event within budget, organizers capped ticket availability at 175 and said tickets distributed at the front desk are numbered to prevent duplication.
The board narrowed entrée choices to a chicken option (identified in committee materials as the gustatory “Gourmet Chicken,” with sundried tomatoes and spinach cream sauce) and a sirloin option; members agreed the caterer will provide the selected entrees on the plate. For sides the committee selected red roasted potatoes and green beans (the green beans with almonds could be served at a small additional cost). Chocolate cake was the preferred dessert. The committee also confirmed a plated-service format, a cash bar on site, table antipasto items (olives, cheeses, nuts) and table seating arranged with round tables.
Committee members said roughly 100 tickets have already been distributed at the front desk and reiterated that ticket sales will close when the 175-ticket allocation is exhausted. The committee reported the hired entertainers are community performers known for clean material and said the evening is intended to be a high-quality, seated dining and entertainment experience rather than a standing reception.
No formal board motion was required; the subcommittee presented the event plan and staff confirmed catering and ticketing arrangements.
