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SunCruz Port Richey Casino sugars the sweet teeth of Florida's cardsharps, crapshooters, and slot-grapplers with its bounteous gambling accoutrements. The 165-foot vessel provides buoyant refuge for more than 325 token-operated slot machines, which allow bettors to select the stake of each spin ($.05–$5), finally making gambling feasible for chalcophobic elements of society and anthropomorphic pole magnets. Table games populate the floors of both decks, featuring blackjack, craps, roulette, three-card poker, let it ride, and the ever-popular pick-a-farm animal ($5+ minimums). The ship comes equipped with satellite TV and serves deli cuisine and drinks at the open top deck with bar during the trip.
Tantalizing Tastes & Tours guides Jerry and Jasmine Bacon shepherd diners through the Fine Dining Tour, introducing palates to the seasonings and styles of four or five handpicked restaurants. Private chauffeurs depart at 6 p.m., driving guests to gourmand gems such as City Fire, at which diners indulge in upscale American fare, and The Nile, whose chef populates a menu with authentic Ethiopian dishes. As journeys roll along, panoramic views of downtown unfold, guides elaborate on places of interest, including Amway Center and City Hall, and rousing games of trivia require guests to consult their noggins to answer questions such as "Is Antarctica actually real?" Drivers will also pick up and drop off residents of other cities for an additional cost, including Kissimmee ($25), Lake Buena Vista ($20), and International Drive ($10). The directors request that guests refrain from wearing shorts, flip-flops, or clown noses on the excursion.
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.