I’m standing in the basement laundry room. The heat pours from the white linen tablecloths as I fold them in preparation for our fall dinner photo shoot. The smell of sage and celery wafts down the stairs. It could be thanksgiving if not for the fact that it’s a sultry 85 degrees outside.
Welcome to the world of make-believe. Sometimes, this is what it takes to craft a quarterly, seasonally focused publication.
What is never make-believe is the stuff you find in the pages of Graze — from the food we cook to the vendors we feature. Each recipe in this magazine was made by someone on our team, in his or her home kitchen, using fresh ingredients from our co-op. The “models” are the real deal. We ask our friends, our shoppers, our staff or our friends in the community to play dinner party or picnic with us using the promise of a free meal and the opportunity to be the first to taste the foods we feature. And those items we “swoon” over and the vendors we celebrate? They really are the things and the people our team and employees tell us they love. You won’t find any paid ‘advertorials’ in these pages.
This isn’t the easiest way to craft a quarterly magazine. If we wanted to press the proverbial easy button we’d buy a few stock images and rehash the recipes. But we believe that authenticity matters. From the vintage tablecloths we use to the time we take getting to know some of our best local restaurants, we want you to experience true local flavor in all its Midwestern seasonal glory.
Even if that flavor includes a little seasonal make-believe.
In this issue:
Everything you need to know about turkey right now
Easy meals with a takeout vibe
From scratch, always
Behind the scenes at outpost's own Central kitchen
Just like mom's
Cocina DeLeon creates authentic enchiladas