In 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.
Photos by Rachel Martin
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 and a playful wordplay reflecting the brand’s beginnings. Since 2020, Graze & Torreys has evolved: “Native Eats grew up into a bigger brand that has more of an understanding of business and cooking techniques,” shares Block.
Personalization and connection define the Graze & Torreys approach to menu creation. Each personalized menu is born from a thoughtful conversation, offering a glimpse into the guests’ preferences and personalities. From offering ceviche cups with Leche de Tigre to al pastor marinated grilled cauliflower, and even Mexican street corn from Olathe, Colorado, Block’s menu creations are nothing short of diverse. Understanding what draws them to the brand and tailoring the menu accordingly is a hallmark of the Graze & Torreys experience.
The vision for Block’s future includes the transformation of the original food cart into a full-fledged food truck. This move is strategic, with a built-in commissary planned to facilitate more extensive culinary endeavors, especially during the winter season. This innovation aligns with Graze & Torreys’ core philosophy of using locally sourced ingredients, as the brand’s commitment to supporting local farmers is unwavering.
Chris Brower, one of the driving forces behind Uncle John’s Farm in Frisco, has been instrumental in bringing the flavors of Palisade, and lower elevations in Colorado, to tables here in the mountains, including those that Block serves. Her commitment to local sourcing extends to smaller meat purveyors, and even Block’s very own greenhouse, ensuring every dish reflects the bounties of the region. Local farms always find their place on Graze & Torreys menus, emphasizing a dedication to seasonality and supporting the community.
On her own property in Eagle, dreams are taking shape. Along with her food truck and greenhouse, the concept of repurposing her space is at its forefront. Block envisions using her property for both culinary and residential endeavors. She is currently building a rustic, cabin-like space, that will be complete with historical elements, such as an original wood fire stove from the 1800s, solar panels, amazing views and multiple rooms. She hopes to host elopements and other small events where she can share her creativity on a more personal level.
The driving force behind Graze & Torreys radiates an abundance mindset. Beyond the culinary realm, the brand feels fortunate to give back to the local community, ensuring that those with limited access to fresh produce can savor a taste of abundance. “Abundance is meant to be shared,” Block says, “it is everywhere, you can find it in any sector, let’s notice it and share it.” This philosophy echoes through every vegetable, dish and experience that Graze & Torreys creates.
In the words of the creative herself, “Working in a kitchen just made me a ‘chef,’ but I am a lot of different things, so having this company allows me to be all of those things at once,” she shares as an artist, a chef, a stepmom, a yoga teacher and even a farmer. This journey from art school to culinary innovator paints a vibrant portrait of an individual who embodies culinary creativity, community connections and the spirit of giving back.