Two tails ranch shelters and cares for exotic animals across 20 acres of natural expanse, bolstered by the educational and awareness efforts of its nonprofit organization, All About Elephants. For more than 25 years, owner Patricia Zerbini has kept more than 100 elephants and exotic cats in her animal haven, where she trains, breeds, and provides medical care for these majestic creatures, in addition to building a comfortable place for them to retire from stressful careers as circus performers and stock traders. During tours, wildlife enthusiasts can gaze at giant elephants as they lumber throughout free-style enclosures and gain awareness as experts educate them about the plight of elephants in the modern world. The ranch also houses a variety of other domestic and exotic animals, along with a collection of fossils, artifacts, and elephant memorabilia, such as 500,000-hour audio books detailing each animal's memories.
Fresh Spirit Adventures offers hiking and kayaking excursions in five tranquil locations: Lofton Creek, Eagans Creek, Edwards Creek, Eagans Greenway, and Cumberland Island. Expert guides lead participants through watery channels and wetlands abounding with birds, fish, and even the occasional dolphin.
The specialists at Mr. Frame It take pride in preserving and enhancing memories in all of their physical embodiments—from artworks and photographs to prized sports souvenirs. They draw on more than 1,000 samples from brands such as Larson-Juhl to create custom frames that either serve as focal points or blend in with room decor. In addition to encasing children’s artwork and family portraits, the staff stretches canvases, mounts mirrors, and builds shadow boxes to house awards and first-edition time-share brochures.
Ocala Carriage & Tours provides fully narrated 60-minute rides through scenic Marion County and its famed horse farms. Informed carriage drivers narrate each tour, so patrons can learn about the scenic locales through which they trot. Traipse though the beautiful scenery of arabian-horse farms, where families of happy equines can be seen running and playing, and the quarter-horse farms, where hundreds of dexterous geldings can be seen bouncing coins and doing shots. Tour-takers will also get a glimpse of thoroughbreds, tennessee walkers, and paso finos. Today's Groupon can accommodate up to four people, making it the perfect opportunity for a family outing, a romantic date, or a lonely cowboy's search for a long-lost whinny.
Atlantic Aviation's FAA-certified flight instructors teach students the basics of flying from the pilot's seat of a Redbird flight simulator. Digital screens wrap around an enclosed cockpit, allowing students to practice flight patterns as they experience authentic motion from a moving platform. Always tailoring training to students' needs and ambitions, pilots and advanced-instrument ground instructors can help customers achieve goals of any degree, from learning the mechanics of flight in intro lessons to completing courses toward licensing.
When Gerald Bennett began work as head chef at the InterContinental Hotel in Cleveland, he was accustomed to whipping up dishes for celebrity clientele. But when the royal family of Dubai came to visit and he served them in their opulent suite, he never thought they'd ask him to leave with them as their personal chef. Since returning to the states and stepping into his role as the president of the Private Chef Association, Gerald has worked to bring his gastronomic prowess to the masses through Food Fun Adventure’s classes and tours. He passes along a visible passion for culinary fusion, which shines through in dishes blending French and Thai or American and German influences.
Culinary tours take participants to local sushi houses, steak houses, and bistros, each highlighting specialty dishes. When head chefs come out to greet their visitors, they often divulge culinary secrets and answer questions about curfew hours for free-range ingredients while doling out tapas and other small plates.
In a more hands-on culinary experience, customers gather in classes and learn to refine dishes based on a chosen theme. Using mostly local and organic ingredients in two kitchen classrooms, chefs show students how to craft delicacies such as scallion waffles with orange-zest chicken and tagine-roasted rack of lamb. In one kitchen, which doubles as an art gallery, knives flick through ingredients, and pots clatter at island stations and small burners. The company’s event center, Heaven, fills with chatter as up to 40 pairs of students filter in. Beneath projectors for screening chef demonstrations and documentaries about the life of a paring knife, separate kitchens equipped with ovens and burners fill with the bustle of creation, which gives way to reverent exhalations as patrons finally sample the fruits of their labor.