On Sunday, April 10, 2011, Amelia River Cruises will offer a unique opportunity to sail with owner, Captain Kevin McCarthy, on a fully narrated tour to the Annual “Celebration of White Oak” fundraising event to be held at White Oak Conservation Center.
Kevin McCarthy will personally host and narrate an historical and wildlife sightseeing tour on the way to this very special event, departing Fernandina Harbor Marina (about three hours south of Savannah) at 9:30 a.m., arriving at White Oak Conservation Center at 1 p.m. Guests will be shuttled from the dock at White Oak to the day’s events.
The event, which is open to the public, will begin with a Cheetah Lure Run. This unique experience gives guests the opportunity to witness cats that are truly built for speed. The special course allows the cheetah to run at full speed, with guests close enough to experience the speed firsthand.
Following the Cheetah Lure Run, guests will receive a special tour of WOCC. A gourmet dinner will follow under the Pavilion along the St. Mary’s River. An exciting silent auction will include items such as keeper-for-a-day experiences, overnight stays, and dining packages.
The river cruise departs Fernandina Harbor Marina at 9:30 a.m., arriving for a full day’s events at White Oak at 1:00 pm with dinner at 5:00 pm. Passengers will return via Amelia Island Trolley departing White Oak at 7:30 p.m. All-inclusive tickets are $260 per person and include sail to White Oak Conservation Center, the day’s events at White Oak, dinner along the St. Marys River, and return trolley service to Fernandina Beach. $100 of the ticket price is a tax-deductible contribution, and tickets must be purchased in advance. To reserve your tickets in advance, contact Dena Doehler at [email protected] or call 904-261-9972.
White Oak Conservation Center is one of the world’s premiere wildlife breeding, research, and training facilities. The Center, located along the St. Mary’s River in northeast Florida, spans 600 acres and is surrounded by 6,800 acres of pine and hardwood forest and wetlands.
Co-founded in 1982 by philanthropist Howard Gilman and conservation biologist and current president John Lukas, WOCC provides conservation options for the future by maintaining genetically diverse populations of threatened species in spacious, natural facilities. With a complex of research, husbandry, education and conference facilities, the Center leads professional efforts to improve veterinary care, develop holistic animal management techniques, and better understand the biology of critically endangered species.
Itinerary at White Oak: Amelia River Cruises offers narrated, historic and wildlife sightseeing tours of Amelia and Cumberland Island, as well as private charters for special events. They operate 3 tours daily, 7 days a week, with special day excursions and summer Eco-Tours throughout the year. For more information on private charters, contact Lori Hoerl, Director of Marketing, at 904-321-7372 or email [email protected]
1:00 – Arrival/Hors D’oeuvres
2:00 – Cheetah Lure Run
2:45 – 4:15 – WOCC Tours
4:30 – 5:00 – Appetizers and Dinner w/ Silent Auction
For the menu:
Hors D’oeuvres – Grilled zucchini, tomato, fresh mozzarella, and prosciutto canape with an herb pesto fruit and cheese platter curry cornmeal oysters served with a whole grain mustard and an herb aioli.
Appetizer – Spring mix and hydro bibb salad garnished with pancetta, grape tomato, red onion, carrot, daikon radish, and broccoli served with gorgonzola vinaigrette Grilled squash, asparagus, peppers and portabella mushrooms served with a sherry vinegar reduction and roasted garlic herb oil Hummus, olives, baba ghanoush and red pepper marmalade served with flatbreads
Entree – Grilled chicken breast stuffed with herbs, pecans, and Romano cheese served with a verde sauce
Herb peppercorn seared grouper served with a shrimp and crab beurre blanc topped with herbs & tear drop tomatoes
Saffron basmati rice garnished with chorizo sausage, mirepoix and herbs
Sauteed haricot verts and shallots
Roasted cauliflower and confetti vegetables
Dessert – White chocolate mousse in a chocolate cup w/ grilled pineapple
Hazelnut chocolate cannoli
Lemon tartlets w/ whipped topping
Fresh strawberries and blackberrie