Chill vibes, found. Slushee season is upon us! Beyond your standard frosé (S/O Level7, Milk Bar and Anchor Bar for those), get sloppy—er, cool off—with these 7 spins on spiked slushees at spots around town.
Miami Vice Locals Oyster Bar It’s always island time when you’re seated at Locals’ coastal-themed bar top with the perf slurpable pairing—a spiked slushee in one hand and a locally sourced oyster in the other (there’s no need to wait until 5pm to crush this combo). The Transfer Co.-housed bar’s Miami Vice is a strawberry daiquiri meets Red Bull tropical pina colada, and—believe us when we say—it packs a punch. localsoysterbar.comGoku Tonbo Ramen Ramen and adult slushees—name a better combo, we’ll wait. Tonbo’s current slush flavors include Yuzu Ginger (yuzu sake, ginger simple syrup, rum, pineapple juice) and Goku (tequila, Midori, St. Germain, peach schnapps, sour mix, pineapple juice). Slurp and sip away in the upstairs Izakaya bar—Tonbo’s version of a Japanese speakeasy—for a night you may or may not forget. tonboramen.com Strawberry Frosé Trophy Brewing It’s chill time. Frosé all day strawberry-style at Trophy. Back by popular demand, the quintessential pizza pub is batching fresh frosé with NC strawberries and natural rosé—slushee style—while the taproom will have rotating slush flavors (including the strawberry frosé) on deck. So… who wants to go halvsies on a Daredevil pie and get a smidge sauced on adult slushees? Hey—where there’s a will, there’s frosé. trophybrewing.comMagnificent S.O.B Wye Hill Kitchen & Brewing Two slammable summer beverages collide in Wye Hill’s new slushes, which are made with the brewery’s locally famous brewed-in-house alcoholic seltzer base (Truly and White Claw, who?). Head brewer Greg Winget blends the base with fruit juices, purees and other flavorings for a frozen bev that we forecast will be your new fave go-to this season. We’re currently obsessed with the frozen Magnificent S.O.B (a blend of strawberry, blood orange, basil and hibiscus). wyehill.comThe Belafonte The Ark Royal Not sure what’s cooler—the new Ark Royal exotic Tiki lounge on Glenwood South (from the crafty creators of Watts & Ward) with its Palm Springs vibes or the dreamy island escape that is its signature frozen vodka-rum cocktail The Belafonte. Don’t mind us while we just keep on sippin’ until we decide—#TikiTimeout. thearkroyal.comWatermelon Sugar The Dogwood Bar & Eatery “Tastes like strawberries on a summer evenin’, and it sounds just like a song.” We’re pretty sure this is the “watermelon sugar high” Harry Styles has been croonin’ about. So if you’re cravin’ more berries and that summer feelin’, you’re gonna wanna sip summer in a glass at Dogwood with this Watermelon Sugar spiked slushee while you hum Harry’s tune, natch. dogwoodraleigh.comMango Dragonfruit Melt Barrel Culture Fun fact: Beer slushees (aka Melts) were born in Europe at OmniPollo. In NC, they were born at Barrel Culture. And you haven’t slushee’d until you’ve sipped one. Transport yourself to the tropics with this dragonfruit and fresh mango melt with a golden sour beer base, (plus mango nectar, passion fruit juice, and a touch of Meyer lemon for that purty pink hue). Flavors rotate weekly from 200-ish (!) recipes, so check Barrel Culture’s ’Gram for the latest sippable slush. Available Thu.–Sun., barrelculture.com
We’re bugging out over Murphy’s Naturals, a Raleigh-run plant-based mosquito repellent.
Seven years ago, Philip Freeman quit his day job to address a problem that plagues us all in the summertime—bug bites. He and his wife, Pam, grew tired of battling bugs while trying to explore the great outdoors with their precious poodle, Murphy (who has since passed away). When Freeman couldn’t find an effective natural mosquito repellent on the market, he decided to create his own—and Murphy’s Naturals was born (a nod to the pup, of course).
Murphy’s Naturals originally began as a side hustle for Freeman, until shipping products out of his home grew to be too demanding (turns out it’s a little tough for freight trucks to back out of a neighborhood). So Freeman leveled up his operations and moved to a small North Raleigh industrial park off of Capital Boulevard, making Murphy’s Naturals his full-time gig.
Since then, Murphy’s Naturals has only continued to grow and evolve. The company currently offers over 18 different products, ranging from candles to repellent sprays to balms, allowing you to bask in the outdoors this summer without being an afternoon snack for your not-so-friendly neighborhood mosquitoes.
“You don’t have to be the avid extreme outdoorsman who rock climbs and goes fly-fishing to enjoy our products,” says Stewart Freeman, Murphy’s Naturals’ director of sales and marketing. “You can be the ‘backyard warrior,’ someone who’s grilling or doing garden work. Our products are made for everyone—for the family and everyday use.”
Each product is made with a unique blend of responsibly sourced ingredients and a high concentration of essential oils made in-house in our very own City of Oaks. That sustainable sourcing is just one part of the bug-defeating brand’s MO to celebrate nature and inspire good through quality natural products, which is realized through Murphy’s Natural’s status as a certified B Corporation.
The bug-beating brand is also committed to Doing Others Good (DOG)—shoutout to the company’s canine namesake on that one—donating 2% of revenue to charitable organizations who share in the company’s vision and values. And part of that 2% goes toward 1% for the Planet, a global movement inspiring individuals and businesses to support environmental causes in an effort to create a healthy planet. On the local level, Murphy’s Naturals proudly partners with Raleigh City Farm and the Triangle Land Conservancy, and the company’s entire team commits to doing a day of local volunteering once a quarter. Do-gooders, indeed.
So, if you’re itching to get your hands on Murphy’s Naturals products—who isn’t?—you can find them locally at Logan’s Garden Shop and NOFO @ the Pig, as well as at well-known retailers like Anthropologie, Urban Outfitters, Whole Foods and Target. Then say goodbye to those bug bites. You’re welcome, Raleigh. murphysnaturals.com
Get hooked on these four summer recipes—utilizing four different types of seafood—from some top local seafood spots.
Summer and seafood are synonymous in North Carolina—especially here in Raleigh, where the coast is only a short two-hour drive away (#blessed). Some may find it daunting to make seafood at home, but we see it as a great oppor-tuna-ty to flex our cooking muscles (er, mussels?) and take advantage of all the fresh fish, clams, shrimp, crab and more that are so easily accessible to us. So, we tapped four local seafood spots for their best summer seafood recipes you can easily recreate at home. We know you’re gonna krill it.
ST. ROCH FINE OYSTERS + BAR
St. Roch Smoked Pimento Cheese
St. Roch chef-owner Sunny Gerhart adds a bomb of flavor to his famous smoked oysters with a housemade smoked pimento cheese—which also goes great on crackers (or, um, straight up with a spoon…).
Ingredients
• 8 oz. cream cheese
• 6 cups smoked cheddar cheese or regular white cheddar, grated*
• 1/4 cup charred scallion, minced
• 3/4 cup rice wine vinegar
• 3/4 cup gochujang (Korean chile paste)
• 3/4 cup Sriracha hot sauce
• 3/4 cup Duke’s Mayo
• 1 Tbsp. roasted poblano peppers (or raw poblanos diced or pureed in food processor)
• 1 Tbsp. kosher salt
• 1 Tbsp. ground black pepper
Directions
Combine all ingredients until you reach desired consistency. Serve atop smoked oysters.
SALTBOX SEAFOOD JOINT
Core Sound Clams With Gold Tomato and Corn Broth
Chef-owner Ricky Moore got the inspiration for this dish while clamming on Shell Island with friend Steve Goodwin, a fourth-generation fisherman of Beaufort’s Salty Catch Seafood Company. After digging up the clams, they cooked this dish right there on the beach. Recipe from Saltbox Seafood Joint Cookbook by Ricky Moore
Ingredients (for 6-serving yield)
• 4 1/2 pounds fresh NC clams
• 1 cup dry white wine, such as pinot grigio or sauvignon blanc, plus more for serving
• 1 small onion or 2 medium shallots, finely chopped
• 1 1/2 lbs. chopped gold tomatoes (be sure to collect the juice)
• 1 strip of orange zest
• 1 tsp. fresh thyme leaves
• Pinch of saffron (optional)
• Salt and freshly cracked black pepper to taste
• 4 Tbsp. finely chopped fresh parsley
• Lemon wedges, for serving
Directions
1. Rinse the clams and scrub them with a small brush.
2. Bring the wine to a boil in a large saucepan; then lower the heat to a simmer and reduce the wine by half. Return the pan to high heat; add the clams; cover and cook until the clams open, about 2 to 3 minutes. Remove the pan from the heat; discard any clams that have not opened.
3. Drain the clams in a strainer lined with cheesecloth over a large bowl and set the liquid and clams aside in separate bowls.
4. Place the saucepan back over medium heat, and add the olive oil. When the oil simmers, add the onions or shallots and cook, stirring until softened, about 3 minutes.
5. Add the garlic and crushed red pepper, and cook for another 30 seconds. Add the corn, tomatoes, orange zest, thyme, saffron and reserved clam liquid. Bring to a simmer; reduce the heat to low; and cook, stirring often, until the sauce is slightly reduced, about 20 to 25 minutes. Season with salt and pepper.
6. Add the clams to the sauce and stir to combine; add the parsley. To serve, top with a drizzle of olive oil and freshly squeezed lemon juice.
LOCALS OYSTER BAR
Blue Crab and Cucumber Salad
During the spring and summer months, Locals executive chef Eric Montagne likes a lighter crab salad that subs olive oil and citrus for mayo—with the addition of marinated cucumbers.
Marinated Cucumbers
Ingredients
• 3 cucumbers
• 3 cups rice wine vinegar
• 2 cups katsuobushi
• 1 cup sugar
• 1/2 cup kosher salt
Directions
1. Peel the cucumbers and slice them roughly 1/6- to 1/8-inch thick using a mandolin or knife.
2. Coat the sliced cucumbers evenly with 1/4 cup salt.
3. Place salted cucumbers in a colander and allow them to drain for at least 6 hours.
4. Bring the vinegar, sugar and remaining salt to a low boil; then remove from heat. Add katsuobushi, and allow it to steep while the vinegar marinade cools down.
5. Once your vinegar has cooled off, pass it through a strainer to remove the katsuobushi.
6. After cucumbers have drained, add them to a container and cover with the vinegar marinade.
7. Refrigerate for at least 24 hours.
Crab Salad
Ingredients
• 8 oz. jumbo lump or lump blue crab
• 2 lemons, zest and juice
• 1 tsp. salt
• 1 Tbsp. chives, sliced
• 1.5 oz. Castelvetrano olives, sliced (can substitute green olives)
• 2 oz. shallots, pickled or raw
• 3 Tbsp. olive oil
Directions
1. Place all ingredients except olive oil and salt into a bowl and gently mix together; then add olive oil and salt and mix gently.
2. Serve with marinated cucumbers; garnish with fresh dill or tarragon and a little extra olive oil.
EARP’S SEAFOOD MARKET
Cured and Smoked Salmon
This recipe belongs to a longtime Earp’s customer who’s been shopping at the market for years. It’s a family recipe that Earp’s GM Nikki Bloch tried out herself and vouches is very delicious.
Ingredients
• 1 to 1-1/2 lbs. salmon filet, skinned and bones removed
• 1 shot (jigger) tequila
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 Tbsp. cracked black pepper
• 1 bunch of fresh dill, chopped
• 1/2 lemon, thinly sliced
• Pecan or alder wood chips (or your favorite)
Directions
Curing:
1. Place the salmon filet in a shallow baking dish; pour the tequila over.
2. Mix salt, pepper and sugar together, and pat all over the salmon. Top with the lemon slices, then dill; gently pat down.
3. Cover the top of the salmon tightly with plastic wrap. Place another layer of wrap over the dish to seal it.
4. Refrigerate for 8 to 12 hours.
Smoking:
1. Remove the dish from the refrigerator. Discard the liquid. Rinse the filet under cold water to remove the seasonings, lemon and herbs. Pat dry with paper towels.
2. Soak the wood chips in water (optional).
3. Brush smoker grill/grates with olive oil. Place the fish on the grate.
4. Preheat the smoker to approximately 160˚F. Watch for smoke. If there isn’t smoke, add more chips.
5. Place the fish inside the smoker and cook for 3 to 6 hours. For soft texture, check at 2.5 hours. For firmer texture, check at 3 to 6 hours. You want the internal temperature of the fish to be at least 130˚F.
WEB EXCLUSIVE In Raleigh, nothing screams summer like sunflowers. In normal times, city workers plant a five-acre field of the golden yellow blooms at Dorothea Dix Park each summer, but, this year, due to COVID-19 concerns, the city decided not to grow them to discourage the crowds.
Luckily, there’s still another sunflower photo op available to you in nearby Clayton this summer. Today, Pace Family Farms will host its annual Sunflower Day, where visitors can stroll through several patches of fully-bloomed sunflowers and take pictures.
Throughout the rest of the year, the you-pick farm practices sustainable agriculture, growing strawberries, onions, broccoli, cabbage, green beans, cucumbers, squash and more. The produce stand will be open during Sunflower Day and Kona Ice will sell snow cones from 1 to 3 p.m. for some cool refreshments on what’s sure to be a hot July afternoon.
During Pace Family Farms’ Sunflower Day, visitors will can cut sunflower stems to take home with them at the price of $1 per stem. Scissors will not be provided, so remember to bring your own–and practice social distancing!
Sunflower Day at Pace Family Farm takes place Thursday, July 9 from 8 a.m. to 8 p.m. at 12701 Buffalo Road in Clayton.
Occoneechee Mountain State Natural Area HILLSBOROUGH The highest point in the Triangle, Occoneechee Mountain offers a 350-foot-high expansive view. Four hiking trails flow through the park alongside the Eno River, Eno Rock Quarry, Mountain Laurel and lush oak forests, ranging from .10 miles to 2.2 miles long. Fishing is allowed on the Eno River’s banks and shallows or in the surrounding ponds. Popular catches include bass and panfish. Pack a picnic for lunching on the grassy lawns underneath large, shady oak trees. ncparks.gov/occoneechee-mountain-state-natural-area/home
Photo courtesy of @betterwithju on Instagram
Love Bao Taiwanese Kitchen CARY Tucked inside the H-Mart food court in Cary, Love Bao has a cult following for its soft, steamy bao buns stuffed with a variety of traditional and unique fillings. There’s the original pork belly gua bao with braised pork belly, pickled mustard greens, powdered peanuts, brown sugar and cilantro, a popular street food in Taiwan. Then there’s an Americanized chicken filet bao and crispy fish bao along with a vegetarian soy steak bao. Soups, Taiwanese cold noodles, rice plates and small bites like basil popcorn chicken round out the menu. lovebaokitchen.com
Summer Patchwork Market DURHAM | August 23 The Patchwork Market was founded in 2014 in order to create a space where local vendors and creatives could sell their goods directly to the community. “Desiring to put a face, name and story with what we buy, the Patchwork Market wants to promote mindfulness and intentional relationships with each other and consumer goods,” the market’s website states. The summer market offers a unique shopping experience where guests will discover one-of-a-kind pieces of art and original goods. Past vendors include Veronica Blue, Feather and Mountain (pictured), Free Sparrow Co. and Heart + Hustle. The Summer Patchwork Market is free to enter and takes place from noon to 5 p.m. in the Durham Armory. thepatchworkmarket.com
Cloche Coffee DURHAM This Durham coffee shop aspires to be just like a cloche—a bell-shaped glass covering that encourages plant growth—by facilitating good energy and inspiring community within its airy, plant-filled space. Cloche serves Larry’s Coffee in lattes, macchiatos, cortados and other coffee and espresso creations, along with matcha lattes, chai and other teas. Cloche offers freshly baked pastries, such as cookies and croissants, that pair perfectly with a hot or cold brew. Currently, food and drinks are available for takeout only, though Cloche’s patio is open with social distancing. (919)748-3333; clochecoffee.com
Apex Eats APEX On the last Saturday of each month, chef Ana Tapioca of Global Comfy, a food blog focused on international comfort foods, creates delicious community meals using fresh ingredients from the Apex Farmers Market. One of Tapioca’s most popular dishes is shrimp and grits made with North Carolina-caught shrimp, tomatoes from Hilltop Farm in Willow Springs and okra from Sweet Flowers and Fruits, a small farm just outside of Pittsboro. Place meal orders on the Thursday prior to the Saturday pickup day. feedapex.org
