Prairie Nights

Thursday, May 24th 2018

 A "foodie" event. Guests will enjoy different cuisines created by local chefs throughout the zoo with drink pairings and live music.


  • $40 Single Ticket (non-zoo member)
  • $35 Single Ticket (zoo member)
  • $140 Group of 4 (non-zoo member)
  • $120 Group of 4 (zoo member)

Purchase your tickets here!

Questions? Call or email Zoe at the Zoo: 620-694-2652 or

Prairie Night round logo

The Menu:


The food: Choripan- Grilled chorizo on a toasty bun with caramelized onions, green peppers, and a chimichurri sauce

The drink: Garibaldi- Campari & orange juice


The food: Fried plantains- plantains fried with two sweet sauces

The drink: Syrah- Dry red wine


The food: Coxinha- Chicken filled croqeutte deep fried

The drink: Caipirinha -Brazil's national cocktail (cachaça, lime, sugar)


The food: Empanaditas- Mini turnovers with corn, pumpkin and cheese with two hot sauces 

The drink: Iced citrus green tea


The food: Colombian coconut rice- Rice with coconut milk, chicken, & spices

The drink: Chocolate en leche de coco- Hot chocolate in coconut milk


The food: Rocoto relleno- Stuffed spicy peppers with ground beef, onions, olives, raisins, and herbs

The drink: Chilcano- Refreshing ginger ale cocktail (pisco, lime juice, ginger ale, & bitters)


The food: Flan- Classic custard with caramel and sweet plantains

The drink: Venezuelan coffee with cocoa

The Local Chefs:


Raymond Howell

Originally from Salina, Howell got his start in fast food at the age of 16, working first at Long John Silver’s and then at Braum’s as a shift supervisor. A move to Liberal placed him in the role of night cook at a “mom and pop” establishment before he took a job as a cook and manager at Applebee’s.

Now he’s the culinary genius behind Sandhills Catering. 

He likes to mix things up, or twist them, if you will. His dishes will combine elements from different cultures or be tweaked from their traditional look and taste.

Amanda Miller

Amanda grew up cooking with her mom, learning the joy of community around food. Coming into her own style of cooking, she tends to be very spontaneous and creative with ingredients and flavors, incorporating world cuisines and local, seasonal offerings. Amanda prefers to prepare food as naturally and unprocessed as reasonably possible, utilizing what Kansas, her family's dairy, and her gardens have to offer. She also loves researching kitchen science and trying new things just because, and then enjoying the edible results, of course. Amanda hopes she can share some of her excitement about bringing global flavors to the community table!


David Duree

David has been a notable chef in the Reno county area for years. He is currently the owner and chef at Hutch Chef David. He formerly was the head chef at Le Plat Rouge & the Airport Steakhouse.

Chef David likes to use simple and fresh ingredients to create comfort dishes without the guilt, making eating healthy easy.