We can't get enough #summer #burrata 🍓 Today's featured burrata has fresh strawberries, arugula, pickled red onion, spiced honey, strawberry thyme gastrique, marcona almonds, finished with basil oil and black lava salt
.
.
.
.
#burratalove #burratalover #cheese #cheeselovers #eatfresh #strawberries #summerfood

Tucked into this The New York Times piece on the Outer Banks, we were delighted to find a mention...

"Near Corolla, around 110 wild horses still roam free. Known as Banker horses, they are descended from those originally brought over by Spanish conquistadors beginning in the 1500s. For their protection, rules about observing the horses are strict; a 50-foot distance must be maintained at all times. If you have a four-wheel drive vehicle, you can drive along the beach year-round to see them (though a permit is needed to park). Or book a trip through Wild Horse Adventure Tours (in-season, $74 per adult), whose two-hour excursions will take you off-roading in a 13-passenger, open-air Hummer in search of horses, while sharing their history and following all regulations. The ride can be a bit bumpy and brisk, but the tour and ocean views are spectacular. While sightings aren't guaranteed, on a good day you'll, spot horses strolling the sand, frolicking together or resting among the dunes."

...

Other than our fried seafood, shrimp and grits is our longest-running menu item. Over the years, we’ve refined it with small tweaks, and it just keeps getting better. Today, it features homemade country sausage, savory country ham, and shrimp in a creamy sauce, served over rich white cheddar and Gouda grits. Oh, and I almost forgot, we finished it with our bacon jam on top!

Join us for our Workshop Wednesdays, starting July 2nd, at Firetender's Embers Room. Email Kayla with any questions at Gm@Firetenderobx.com. Reserve your spot today for these fun crafts.