Monday, February 16, 2015

Busch Gardens Tampa Welcomes Baby Gorilla!

 
Female is Second Since December, Bringing Gorilla Troop to Seven
 
 


Tampa, Fla. (Feb. 16, 2015) – Busch Gardens® Tampa has welcomed another endangered western lowland gorilla. The female gorilla was born on Feb. 6 at 8:30 p.m. and is being cared for by 27-year-old mother Mary.
 
Guests will be able to see the baby gorilla on the Myombe Reserve habitat in the coming days, along with the rest of the gorilla troop.  Or, check out the Busch Gardens YouTube channel now for a first look!
 
“The first month will be the critical period as the mother, Mary, and the infant begin to integrate into the current gorilla troop, so the Busch Gardens animal care team will be monitoring their progress closely,” said Jeff Andrews, vice president of zoological operations for Busch Gardens
 
This is Busch Gardens’ third successful gorilla birth. Bolingo, the suspected sire, was the park’s first gorilla birth in 2005. The mother, Mary, came to Busch Gardens in February 2010 from Gladys Porter Zoo in Brownsville, Texas with daughter Pele, who just gave birth this past December to baby Enzi.
 
This birth is part of Busch Gardens’ participation in the Association of Zoos and Aquariums’ (AZA) Species Survival Plan® (SSP). The mission of the SSP is to cooperatively manage specific, and typically threatened or endangered, species populations within AZA-accredited facilities. Busch Gardens’ participation helps create genetically diverse, self-sustaining populations to guarantee the long-term future of these animals.
 
 
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Monday, February 9, 2015

Spirit Of Spring Topiary Takes Shape For Busch Gardens' Food & Wine Festival

As of early February, progress on Busch Gardens Tampa's largest topiary for the Food & Wine Festival is slowly becoming visible. In our latest article, we'll give you an updated look at the "Spirit Of Spring" topiary, coming to Busch Gardens Tampa's Food & Wine Festival, opening March 7th.
 
 
In recent weeks, the Bird Gardens area of the park has been experiencing quite a bit of changes. Whether it be the closing of Gwazi, or the refurbishment and replacement of the sidewalks in this area of the park, it's been quite a whirlwind of activity. As of this weekend, the construction walls have been removed from the former site of the Critter Castaways theater revealing the massive "Spirit Of Spring" topiary.
 

 

To give you a bit of background information on the Spirit Of Spring topiary:  
  • Approximately 20 feet tall, 32 feet wide, 29 feet deep.
  • Reflection pool measures 23 feet wide spanning between open arms.
  • Spirit Of Spring will feature a reflection pool, intricate lighting package, and floral accents around the structure. 
 


 
 
On the job site, the framework for Spirit Of Spring has taken shape, with the outline of the topiary clearly visible. The face and upper body of the topiary has taken form and has been welded together within the past few weeks.
 
 
 
 
 
Work on the topiary is slowly progressing every day, and the installation of the floral components is scheduled by the end of February. In addition to Spirit Of Spring and the numerous topiaries coming to Busch Gardens' Food & Wine Festival, preparations are underway for another topiary coming to the Bird Gardens area of the park, but this one in a very unique location.
 
 
As mentioned in the Spirit Of Spring blueprints, the Garden Gate Café lagoon will be transformed into the home of the Octopus topiary. Preparations are well underway with the lagoon being drained, and workers inspecting the bottom of the lagoon in preparation of installing the metal framework into the lagoon.
 
 



In the following weeks, expect to see work begin on the remaining topiaries coming to the Busch Gardens Food & Wine Festival. With over 10 topiaries coming to the Food & Wine Festival, be sure to keep an eye out for them as you explore the park! 
 
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Monday, February 2, 2015

Busch Gardens Debuts Food & Wine Festival Menu

BUSCH GARDENS DEBUTS FOOD & WINE FESTIVAL MENU
 
 
 
Inaugural Event Tempts Taste Buds with More
Than 50 Wines, 50 Craft Brews and Variety of Culinary Delights
 
TAMPA, Fla. (Feb. 2, 2015) – Guests can now explore the Busch Gardens® Food & Wine Festival menu online and prep their palettes for the inaugural spring event debuting on March 7. From comfort classics like bacon mac & cheese to decedent desserts like passion fruit flan, the Busch Gardens Food & Wine Festival feeds guests’ appetite for adventure with wild flavors for every taste:
 
Gourmet Lodge:
Explore the exotic flavors of Gourmet Lodge, featuring duck confit, venison chili and other exciting dishes.
 
Savory Tavern:
Tempt taste buds with the rich flavors of Savory Tavern, including coconut shrimp cigars, braised lamb shank and passion fruit flan.
 
Chef’s Plantation:
Pan-seared salmon cakes, a griddled cheese cake sandwich and more await your palette at Chef’s Plantation.
 
Coast to Coast Cookery:
Flavors of the land and sea come together at Coast to Coast Cookery, featuring hangar steak, bacon-wrapped prawns and more.
 
Field House Eatery:
The Field House Eatery is the Festival’s biggest location, offering pan-seared scallops, roasted pork belly and mango √©clairs right on Gwazi Field.      
 
Southern Station:
Southern Station tantalizes taste buds with shrimp & grits, pan-fried cod and beef short rib.   
                                               
Comfort Kitchen:
The Comfort Kitchen fuses classics like bacon mac & cheese with contemporary eats like habanero shrimp salad.
 
Light Fare Canteen:
Freshen up your palette at the Light Fare Canteen with scallop ceviche and an heirloom tomato & goat cheese salad.
 
Blazin’ Bistro:
Blazin’ Bistro breaks out the grill for fire-braised pork chops and jerk chicken sliders.
 
The Busch Gardens Food & Wine Festival runs from noon to 9 p.m. on Saturdays and Sundays, March 7 through April 26. Plus, raise your glass to live concerts at 6 p.m. on Gwazi Field. The Festival is included with any pass, Fun Card or daily admission. Food and beverages are available for purchase at an additional fee. 
 
 
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