We are a performing arts program using Christian based character centered principles to inspire our youth. By allowing them to sing & perform to the music they love, we can encourage them to also learn the value of performance – team work, dedication & hard work, finding their inner superstar & becoming a genuine rock star.
Paddleboarders and kayakers flock to Hooked on SUP's cabana, lounging by the pool before they paddle out into the Gulf of Mexico's waters. The staff includes kayak and paddleboard instructors, who teach newbies the finer details of understanding a dolphin's traffic signals. Aside from rentals and lessons, Hooked on SUP occasionally leads special eco tours.
O-Sea-D Aquatic Adventures guides paddlers through Gasparilla Sound, an 80,000-acre estuary teeming with more than 100 kinds of invertebrates, 200 fish species, and 150 shore and wading birds. Fifteen minutes before launch time, O-Sea-D's owner, operator, and master naturalist Vince Molnar outfits kayakers with gear, instruction, safety equipment, and swamp-thing repellent. During the 2.5- to 3-hour voyage, Vince shepherds the fleet under the canopied mangrove tunnels of the Woolverton Trail, about six miles of aquatic alleyways that slink through a tangle of exotic leaves and limbs. Vessels' hulls will brush against tendrils of turtle grass and glide past shoals of oysters and starfish, and their admirals may spy dolphins and manatees or even cradle seahorses in their palms. O-Sea-D Aquatic Adventures posts its scheduled tours on its online calendar, and Vince will also add dates to accommodate guests' schedules and desire to experience peak mud-storm hours.
Legend has it that during a high-stakes poker game, Johnny Leverock threw down the winning hand and won a 7-acre Tampa Bay oyster bed. The bed held a surplus of oysters—15,000 bushels a year—leading Johnny to open up his own oyster bar in 1948, which served the seafood-centric recipes his wife Bertha had perfected. Years later, new owners dubbed the eatery Leverock’s Restaurant in homage to the man, keeping the same clam-chowder recipe served on the original menu in 1948. Other standouts include sesame-seed-crusted mahi-mahi, north Atlantic snow crab, and housemade bread pudding. In line with the maritime theme, oversize fish hang from the ceiling in the dining room, and floor-to-ceiling windows provide panoramic views of Palm Island and the Intracoastal Waterway.