business plan was to sell on the cuts directly to consumers,
but that soon changed.
"We started out selling the meat and cooking some of it,
hence the Graze Market and Cafe, and then it evolved into
people just saying, 'can you cook it for us?'," De Villiers said.
"No one was coming out to the country to buy meat. So we
got $20,000 together and bought a bunch of coolers, started
with a tiny little kitchen and we've been doing it nearly five
years now."
De Villiers describes the Graze cuisine as "global comfort
food." He and sous chef D.J. Adkins took the opportunity to
experiment at the original location, employing a chalkboard
menu of three or four revolving dishes each day that were
apt to change at any time.
