Aboard the Emerald Princess II cruise ship, two gaming decks host bingo, roulette, craps, and slot machines. Dealers also facilitate card games including blackjack, Texas hold'em, and stud poker—which is always played between two layers of drywall. A bistro grants a restorative break from the gambling, also attainable on the Emerald Princess II's open-air observation deck. Here, scenic views of the Atlantic Ocean abound as the 200-foot vessel cuts through the water. The staff approximates the dress code to that of a nice restaurant, so guests should refrain from wearing cut-off shorts or beachwear.
Captain Kevin and Cecilia McCarthy have always been fond of the sea. Born and raised in the port town of Gloucester, Massachusetts, Kevin sojourned south in 1968 before meeting his wife Cecilia, whose family had arrived on the marshy shores of Fernandina nine generations ago. After Kevin worked as a building contractor for nearly 30 years, he and Cecilia opted to embrace their shared love for being on the water, and founded Amelia River Cruises in the summer of 2000. Twelve years later, their fleet is three U.S. Coast Guard–inspected boats strong, and each cruises steadily along myriad tours of Cumberland Island, Beach Creek, and the shores of Amelia Island. History buffs rejoice in narrated jaunts down the Intracoastal Waterway that lead to the Kingsley Plantation—whose 1797 establishment makes it the oldest surviving plantation house in Florida—before traveling to the historic Fort Caroline National Memorial, one of the first permanent settlements in North America. Two-hour eco tours journey through state parks and aquatic preserves, where hands-on shrimping experiences let guests identify their captured creatures before asking them the current exchange rate of a sand dollar and releasing them back into the wild. The local and surrounding ecosystem, with diverse wildlife that appears most prominently during the summer months, boasts playful pods of dolphins, an abundance of shore birds, and sea turtles who visit to nest on nearby island shores.
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.
Proprietors and swamp enthusiasts Chip and Joy Campbell seek to share their passion for Okefenokee's storied wetlands with sightseers looking for a distinctive, interactive experience. Let knowledgeable, accessible guides narrate your tour from comfortable, canopied flat-bottomed boats as you and a band of khaki-hatted sojourners cruise through the lush marshes of the Suwannee Canal, past verdant forests of intertwined trees belting out "Run Through the Jungle" in their best John Fogerty voices. Visit a bevy of creatures like sandhill cranes, egrets, and alligators in their natural habitats while learning that "swamp things" are simply misunderstood people with uncannily green thumbs.
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.