In 2018, you decided to launch Graze NY after a successful career working in fashion, doing merchandising and styling for brands like Hugo Boss and Juicy. Can you share a little about what led you to that decision?
It really just happened organically without too much thought to it. I’ve always loved hosting and entertaining friends and family and would make these ‘spreads’ when they'd come over, which later became known as the “graze board”. People would always tell me you need to start a business but at that time it was just something I enjoyed doing and never imagined turning it into a career. Fast forward, I was feeling bored (no pun intended!) in my current freelance merchandising job and had an itch that there was just something more creative out there I needed to be doing. I wanted to do something I was passionate about and that lit me up. I decided to leave my freelance job and give the graze board business a try. Back then there was no one else doing anything like it so it felt a little bit out there but my mindset was if it worked it worked and if not I'd find something else. That was 6 years ago and I never could imagine then what it has turned into today.
You’ve also worked doing interior design, how does your background in both fashion and design influence your approach to creating menus and boards for Graze?
I heard a quote recently “the way you do something is the way you do everything” and it really resonated. I think all facets of design, and life really, work together. The same way I would work with a color palette or mood board in interior design feels the way I construct the boards. Call me crazy but I pick out the red tomatoes when I'm doing my crudités because I don't like the way they look with the rest of the colors. Whether I'm making a board, styling a room in my house, creating a menu, or setting a table, I want it to feel really organic, easy and beautiful in an unintentional way.
Where do you look for inspiration for your Graze creations?
I love Pinterest! I get a lot of inspiration there and just love going down a Pinterest hole where one image leads to another and all of a sudden you find these amazing ideas. I'm a big fan of
The Lost Kitchen show on Magnolia Network and very inspired by Erin, her story and her cooking aesthetic of seasonal simple food. I’m also just inspired by the seasons and things around us locally. We are so lucky to live in such a beautiful area and I love using what's in season and incorporating it into my boards and food.
You run Graze entirely on your own, creating boards and even full service menus for events all over Westchester, Connecticut and New York City - have you thought about expanding the business or opening a local brick and mortar? I imagine the space would be absolutely beautiful, in your mind what would that look like?
Oh yes! It's been a long time dream, way before ever starting Graze New York, to open a little shop. I've always envisioned it as part home & interiors/part cafe, where my two passions collide. I envision it a place people could shop and then sit for a coffee and bite in a space that would feel like my own home. I came very close to it a few years ago but ultimately it wasn't the right time with two young-ish kids. Maybe down the road when life is a little less crazy something to reconsider. As far as expanding, I have been doing a lot more events and event styling as well as expanding my offerings to more than just boards. I have really been enjoying that aspect and excited to see where that goes in 2024. And yes to more Fern Hill dinners!
I’ve had the pleasure of working with you on several events and being a dinner guest in your stunning home. You are a hostess who makes cooking and entertaining look effortless (even though we all know it’s far from easy)! Can you offer some tips for others planning their own gatherings over the holidays?
I think the most important thing is to stay true to yourself. When you are authentic everything falls into place and when you're not people can tell. If meatballs and spaghetti is your thing, rock the meatballs and spaghetti and it will be amazing. I think guests feed off your energy and when you're relaxed and enjoying yourself, your company will also. I love to make company feel comfortable and cozy in my home. Greet them with a drink, make a fire, light your favorite candle, play a good playlist. That's all you really need!
This time of year, between Thanksgiving and the holidays, must be insanely busy for you. What are some pieces of advice you have to help people get through the stress of the holidays? How do you find balance while also trying to be there for your own family?
It is hard!! I wish I had better advice but the month from Thanksgiving to New Years is absolutely insane for me and I pretty much just power through. That being said I try to balance the free time in between the best I can and make sure to take moments for myself with a yoga class or coffee with a friend, or just giving myself permission to melt into the couch with my dog when I'm completely exhausted.
I love that you took a pivot in your career to turn what started as a passion and hobby into a full fledged business, a lot of people dream but few actually do it. What advice would you have for others thinking about making a similar leap?
Just do it! You can always change your mind or pivot but if you don't take the chance you'll never know what could be. I think if you don't challenge yourself outside of your comfort zone you'll never grow. Find what lights you up and do more of that. It won't steer you wrong.
Lightening Round:
Dream dinner party?
Erin French at The Lost Kitchen
Favorite cookbook?
I actually don't think I have one favorite! The one I grab most is
Cook Beautiful. Her yogurt chicken skewers are a weekly request in our house.
Most memorable meal?
When we were in Israel a few years ago for my sister's wedding. My brother in law’s mom cooked for all of us in her home and the food was way more delicious and memorable than any restaurant.
One business you’d like to see open in our area?
More restaurants! Would love a little French bistro or wine bar.
What would you do with one extra hour each day?
Just be lazy and not feel guilty about it.
