The Wildest Fundraiser in Town is GOING VIRTUAL!

THE LOCAL

For more than two decades, Riverbanks ZOOfari has celebrated the importance of conservation with signature cocktails, delicious cuisine and dynamic auctions in the company of our most passionate members, donors and enthusiasts.

This year, for the first time ever, ZOOfari is going virtual. While moving to a distinctly different fundraiser amid COVID-19 in no way replaces the traditional in-person experience, funds raised through this event are vital to the future of Riverbanks and the animals and plants in our care. Despite the intense challenges that are affecting so many of us, we can never lose sight of the Riverbanks mission. Wildlife and their habitats continue to dwindle at alarming rates, and our responsibility to save them remains critical to the future of all living things.

Riverbanks’ virtual ZOOfari will offer a taste of tradition while featuring fresh ways to connect to conservation. From a delicious meal option for pick up and recipes by local restaurant partners to a weeklong online auction culminating in a livestream wrap-up with auctioneer Jimmy Derrick and a surprise behind-the-scenes peek, ZOOfari 2020 promises new adventures and opportunities to support the future of Riverbanks while making a difference for wildlife and wild places.

We hope you will join us to make a lasting impact on conservation!

Thomas K. StringfellowPresident & CEO

N O T E F R O M T H E D I R E C T O R

Terra|www.terrasc.com

Champagne Cobbler

S I G N A T U R E C O C K T A I LS I G N A T U R E C O C K T A I L

INGREDIENTS• 2 lbs pecans• 2 tbsp butter• 1 ½ cups sugar• 1 ½ cups brown sugar• Salt to taste

PROCEDURES 1. Heat oven to 375°F.2. Melt butter, add to sugar & salt.3. Toss over pecans.4. Place on cookie sheet.5. Bake in oven 5-8 minutes.6. Take out and stir.7. Bake additional 3-5 minutes (until desired crunch).8. For the fall season, add cinnamon (optional).

INGREDIENTS (Yield: 4 servings) Ice, crushedChampagnePeach Cordial Mixer• 2 oz peaches, chopped• 3 tbsp sugar• 1 tbsp brandy• 1 ½ tsp water• 1 ½ tsp fresh lemon juice

The Peanut Man|www.thepeanutman.com

Pecan Pral ines

C U I S I N E

PROCEDURES 1. Macerate peaches in other mixer

ingredients for 2+ hours or overnight, then purée and strain out solids.

2. Fill a wine glass about 3/4 of the way full with crushed ice.

3. Pour in 3/4 oz peach cordial mixer.4. Top with champagne, stir, garnish

with lemon.

C U I S I N E C U I S I N E

INGREDIENTS• 6 oz (wt) watermelon, 1-inch dice• 1 oz (wt) fresh orange juice• Freshly ground black pepper to taste• Maldon flake salt to taste• 1 oz (wt) queso fresco, crumbled• 3 basil leaves, torn

PROCEDURES 1. In a medium bowl, toss together watermelon, orange juice

and black pepper.2. In a small bowl, plate watermelon mixture with some juice

in the bottom of bowl.3. Garnish with Maldon flake salt, ground black pepper,

queso fresco and torn basil leaves.4. Serve immediately.

Tazza Kitchen|www.tazzakitchen.com

Watermelon and Queso Fresco

Terra|www.terrasc.com

Shrimp Remoulade

PROCEDURES 1. Poach shrimp, then refrigerate.2. In a medium bowl, mix remoulade ingredients.3. Toss several chilled shrimp in remoulade and place on

top of salad (Chef’s Choice: over fried green tomatoes with thinly sliced country ham and lightly dressed local lettuces).

• 2 cups aioli/mayo• 2 tbsp caper, minced• 3 tbsp cornichon/gherkin, minced• 1 tbsp shallot, minced• 1 tsp Worcestershire sauce• 1 tbsp Dijon mustard• 1 tbsp lemon juice

• 1 tbsp hot sauce (Chef’s choice: Crystal)• ¼ tsp paprika• Pinch cayenne• 1 tbsp chive, finely minced• 1 tbsp parsley, finely minced• Salt & pepper to taste

INGREDIENTSShrimp, poachedRemoulade (sauce)

C U I S I N E C U I S I N E

INGREDIENTS (Yield: 2 servings)• 5 oz (vol) beer base• 1 demi spoon garlic, chopped• 2 oz (vol) cream cheese, softened 30 minutes at room temperature• 5 oz (wt) cheddar/Swiss blend• 2 demi spoons Dijon mustard• 3 dashes Tabasco sauce• 1 shake paprika (from large hole spice shaker)

PROCEDURES 1. Place pot on stove over high heat.2. Add beer to pot. Wait at least 30 seconds to allow the beer

to fully warm up.3. Add garlic and cream cheese, stir with a fork for at

least 30 seconds to ensure the cream cheese isfully incorporated.

4. Add 1/3 of cheese and mix thoroughly using fork.5. Add next 1/3 of cheese and mix thoroughly.6. Add remaining 1/3 of cheese and mix until all cheese is

melted and incorporated, using a whipping motion to fluff up cheese.

7. Add Dijon mustard, Tabasco sauce and paprika. Fold 20 times and stir with fork to incorporate all ingredients.

The Melting Pot|www.meltingpot.com

Bavarian Beer Cheese

INGREDIENTS • 1 tbsp Fireball Cinnamon Whisky • 1 tbsp RumChata liqueur• 1 cup half & half• 2 tbsp honey• 1 tbsp vanilla extract• 1 tbsp cinnamon• Pinch nutmeg • 4 eggsAs needed:• Texas toast• Butter• Cinnamon Toast Crunch cereal• Whipped cream• Powdered sugar• Real maple syrup PROCEDURES 1. Mix Fireball, RumChata, half & half, honey, vanilla extract,

cinnamon, nutmeg, and eggs in a mixing bowl.2. Dip Texas toast in batter.3. Butter a griddle on medium-high heat and place Texas

toast on griddle.4. Cook toast until crisp around edges and browned.5. Plate Texas toast. Drizzle with maple syrup, add a big

dollop of whipped cream and top with a handful of Cinnamon Toast Crunch cereal. Finish with a nice dusting of powdered sugar.

Main Course|www.maincoursesc.com

CINNAMON TOAST CRUNCH FRENCH TOAST

C U I S I N E C U I S I N E

Midwood Smokehouse|www.midwoodsmokehouse.com

Cast Iron CornbreadSpotted Salamander|www.spottedsalamandercatering.com

Ale Cake with Pral ine Buttercream • ½ cup creamed corn

• ¼ cup butter• 2 large eggs• 4 tbsp white sugar• ½ cup buttermilk• 1 cup all-purpose flour• ⅔ cup fine yellow cornmeal• 1 ½ tsp baking powder• ¼ tsp baking soda• 2 tsp kosher salt• 1 jalapeño, seeded and diced• Honey

PROCEDURES 1. Heat oven to 425°F.2. Liberally grease an 8-inch cast iron skillet. 3. Combine butter and sugar in bowl and beat until creamed

together. Scrape down sides of bowl halfway through. 4. Add each egg individually, mixing until each is combined. 5. Stir in creamed corn and buttermilk. 6. Sprinkle in remaining ingredients, mix together and stop

right as batter begins to look homogeneous. Pour batter into skillet and bake for 25 minutes or until golden brown and a cake tester comes out clean.

7. Serve still warm with a pat of butter and a drizzle of honey.

PROCEDURES 1. Heat oven to 350°F. Prepare two 9-inch cake pans by

spraying with baking spray or buttering and lightly flouring.2. Add flour, sugar, cocoa, baking powder, baking soda and salt

to large bowl or mixer. Whisk or stir until well-combined.3. Add milk, light olive oil, eggs, and vanilla to flour mixture

and mix together until well-combined. Carefully add ale to the cake batter until well-combined.

4. Distribute cake batter evenly between prepared cake pans. Bake for 20-30 minutes, remove from oven and allow to cool completely.

PROCEDURES1. In a medium saucepan, melt 1/2 cup butter over medium

heat. Add sugar and corn syrup, cook, stirring constantly for 4-5 minutes or until mixture turns a deep caramel color. Gradually add cream, cook stirring constantly for 1-2 minutes or until smooth. Remove from heat, stir in pecans and let cool.

2. In a large bowl, beat remaining butter until creamy. Add pecan mixture, beat until combined. Gradually add confectioners sugar, beat until mixture reaches spreadable consistency.

• 2 ½ cups all-purpose flour• 2 cups sugar• 1 cup unsweetened cocoa powder• 2 tsp baking powder• 1 ½ tsp baking soda• 1 tsp salt

• ¾ cup milk • ¾ cup light olive oil• 3 large eggs• 2 tsp vanilla extract• 12 oz ale (Chef’s Choice: River Rat Monks Corner Abbey Ale)

CAKE INGREDIENTS

INGREDIENTS

• 2 ½ cups butter, divided• 1 cup sugar• 1 tbsp light corn syrup

• ½ cup heavy whipping cream • 2 cups pecans, chopped• 10 cups confectioners sugar

ICING INGREDIENTS

C U I S I N E C U I S I N E

SSA Group|thessagroup.com

Chicken Salad SSA Group|thessagroup.com

Three Bean Chi l i

PROCEDURES 1. Boil or roast your chicken until it reaches 165°. 2. Let chicken cool until you can handle it and either pull or

dice. Refrigerate until cold. 3. Place all ingredients into a mixing bowl except chicken.4. Mix well.5. Add chicken and mix until well coated.6. Taste the chicken salad and season with more salt if needed.

If you are letting the chicken salad set overnight, you may need to season it a bit more before it is served.

PROCEDURES 1. Sauté onions and peppers until translucent.2. Add ground beef and cook until browned. Add tomatoes. 3. Add beef stock and all seasoning, except corn starch. Bring to a boil. 4. Add rinsed beans and bring back to a boil. 5. Mix corn starch and water. Add the corn starch and water

mixture to the chili. 6. Simmer for a couple minutes, then serve.

• 1 oz olive oil• 3 yellow onions, diced • 2 red bell peppers, diced • 2 green bell peppers, diced• 5 lbs ground beef• 2 cups crushed tomatoes• 5 cups beef stock• ½ cup mild chili powder• 3 tbsp coriander• ⅓ cup cumin• ½ cup granulated garlic

• 1 tbsp black pepper• 1 tbsp salt• 1 cup black beans, rinsed• 1 cup kidney beans, rinsed• 1 cup white northern beans, rinsed• ½ cup hot chili powder• ½ cup roasted garlic seasoning • ½ cup corn starch• 3 tbsp water

INGREDIENTS (Yield: 1 gallon)• 2 ½ lbs cooked chicken, diced or pulled (typically 2 whole chickens)• ¼ medium red onion, finely diced • 2 sticks celery, finely diced • 3 hard-boiled eggs, finely chopped• ¼ cup sweet pickle relish• 1 ½ cups mayonnaise

• 1 tsp yellow mustard• ½ tsp dry dill• ¼ tsp granulated garlic or garlic powder• ¼ tsp celery seed• ¼ tsp rubbed sage• ¼ tsp black pepper• Salt to taste

INGREDIENTS

C O N S E R V A T I O NC U I S I N E

SSA Group|thessagroup.com

Starbucks and Baileys Brownies

PROCEDURES 1. Adjust a rack one-third up from bottom of oven and

heat to 325°F.2. Use 1 tbsp butter to grease 9 x 13 x 2-inch pan.3. Melt the chocolate and butter together in a heavy-

bottomed saucepan over low heat. Stir occasionally and heat until chocolate and butter are completely melted together. Remove from heat and set aside to cool to room temperature.

4. In a large bowl, use an electric mixer to beat the eggs with sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then, on a low speed, add cooled chocolate mixture and beat only until mixed. Now, add flour and again beat only until mixed.

5. In a small bowl, combine hot coffee with Bailey’s then pour mixture into batter. Mix to blend.

6. Pour batter into prepared pan and place in preheated 325°F oven.

7. Bake just until edges look solid and there is little to no movement in center when you gently jiggle pan, about 35 minutes.

• 8 oz unsweetened chocolate • 8 oz unsalted butter (plus 1 tbsp for the pan)• 5 large eggs• 2 tbsp Starbucks coffee, finely ground• 1 tbsp pure vanilla extract

• ½ tsp salt• 2 ¼ cups granulated sugar • 1 ⅔ cup all-purpose flour, sifted• ⅔ cup strong-brewed hot Starbucks coffee• ¼ cup Bailey’s Irish Cream

INGREDIENTS

It is the mission of Riverbanks Zoo and Garden to create meaningful connections and inspire actions that will have a lasting impact on conservation.

We are dedicated to providing the highest standards of care for our animals and plants, delivering a diverse educational and high-quality recreational experience for all Riverbanks visitors, and utilizing all available resources for the conservation of the earth’s flora and fauna.

To support Riverbanks and our mission,

check out our online auction today and

join us Friday, September 25 at 7pm

for a livestream auction wrap-up at

www.riverbanks.org

T H AN K YO U

State of the Art Care, In the Heart of the State

Riverbanks Society

Riverbanks Park Commission

Book your adventure by October 19Email mjacobs@riverbanks.org or call 803.602.0809 for details.

JUNE 30-JULY 13, 2021

TRAVEL WITH RIVERBANKS

KENYA