valley business
Graze & Torreys A Journey of Culinary Passion + Local Abundance By Rachel Martin
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n the bustling food scene of today, it’s notable when you come across a culinary venture that intertwines local sourcing and personalized experiences as well as Graze & Torreys has. The brainchild of a passionate chef who once wielded a paintbrush before a spatula, this catering company has blossomed into a testament of creativity, community and culinary quality. About a decade ago, the story of Graze & Torreys began in Columbus, Ohio. With dreams of being a chef, Alyssa Block veered off to art school instead. After graduating, she decided to pursue her dreams, as the culinary world beckoned. A small, simple food truck named Native Eats was created in 2012. Block’s first food truck focused on organic, vegan and vegetarian options. After realizing she needed more experience, her journey led her to California, where jobs in various restaurants bettered her skills and desires. She then moved to Summit County, Colorado, marking a turning point. Working at 10 Mile Music Hall served as the cornerstone where she offered more local and organic options, focusing on sandwiches and even catering services later on. One key realization emerged during this phase — the allure of crafting her own schedule and menu. This discovery led to the transition into becoming a private chef, a realm where creativity and individuality could flourish. An opportunity at Shadow Creek Ranch near Kremmling propelled her into the world of being a private chef exclusively for over 20 families, a role that offered not just sustenance but an intimate culinary connection. A passion for intimate dining experiences birthed the idea of “pop-up restaurants” in people’s homes. The term “Graze & Torreys” was coined, a nod to Silverthorne’s 14ers
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