March 08, 2018

Spring has sprung and it’s time to gather up all those verdant veggies. Whether you pick your produce at a friendly farmers’ market or go to the grocery store, your food will undoubtedly taste its best when it’s fresh. The truth is, eating “in season” is more than just restaurant propaganda—it’s the only way to ensure that you’re eating the tastiest and healthiest produce possible. It’s also a heck of a lot easier on your wallet. We recently spoke with Ayaz Adiguzelli, chef-owner of the popular Paleo meal-plan service Graze & Braise to get the low-down on buying locally and seasonally in Hudson County, as well as his best tips for storing and preparing produce at its peak.

January 01, 2018

I've mentioned before that my husband and I practiced a strict Paleo lifestyle for a period of time before we went crashing into hell and destroyed all of our hard work.

The fall season brings with it cooler temperatures, changing leaves and a craving for our favorite comfort foods. But not every dish we dine on this season has to leave us feeling fuller and guiltier than the last. For Hudson County residents, Paleo meal delivery service Graze and Braise has just debuted their fall menu and trust us, it’s packed with plenty of autumnal flavor.  Ayaz Adiguzelli—Graze and Braise founder and head chef—dropped by The Digest to give us a taste of his latest offerings.

The first time I tried Ayaz Adiguzelli’s cooking was when he started Graze and Braise, his paleo, gluten-free, organic, dairy-free on-demand delivery service in Jersey City. Although I consider myself relatively health-centric when it comes to what I eat, I’ll admit, even I wasn’t exactly salivating the moment I heard all the healthy adjectives associated with his menu. This is largely due to the stigma healthy food has, being connected to everything from “bland” to “boring.” But Adiguzelli garnered so much praise from my peers and neighbors, I felt obliged to give it a shot. Not only was the meal I’d ordered healthy, but it was one of the best takeout meals I’d ever had.

What can I say, I’m a foodie! I usually try to start planning what I’m going to order for lunch around 10AM because I just never know what I want. With meal delivery services like Graze & Braise, I don’t even have to think about it. Ayaz provides healthy meals that are super filling and are great for anyone looking to make some changes to their eating habits. I’ve been loving the meals, and even our own ChicpeaJC team has enjoyed them!

If you’re like me and can’t always find the time to cook after work, Graze & Braise would be a great option. Just heat up a flavorful meal and you are good to go.

Healthy eating always seems to be easier to do in the summer months. As freezing temps loom around the corner, the idea of a cold salad {or juice} for dinner just doesn’t seem that appealing. But, after binge-eating Christmas cookies and peppermint schnaps these past few weeks, we’re ready to jump back on the healthy-food train for the New Year. That’s why we were so excited to try out the new, gourmet {paleo and gluten-free} food delivery service, Graze and Braise, at a recent Hoboken Girl team meeting.

Recently, the Digest had the opportunity to dine a whole new way at Graze and Braise in Jersey City and got way more than just a meal. We learned first hand a whole new perspective on cooking. When we heard about Graze and Braise being paleo, grass-fed, organic, pasture-raised, GMO free, Gluten-free, Dairy-free, antibiotic free, wow what a mouthful, our taste buds didn’t necessarily salivate. But, to our surprise, Chef Ayaz personally demonstrated how to cook nutritious, tasty, and flavorful food, prepared the healthiest way possible. Healthy comfort food? A no-brainer.

Tell people more about this item. What's it about and what makes it interesting? Give people the info they need to go ahead and take the action you want.The UR Prime butcher counter is another new addition to the restaurant; it's the passion of Ayaz Adiguzelli, whose family owns and operates Newton, NJ slaughterhouse Halal Packing. Last year, Adiguzelli opened Cliffside Park butcher shop Mezbah Meat Market but then shuttered its storefront to collaborate full-time with Sexton and Torrech. Adiguzelli cuts and trims porter houses and rib chops are cut and trimmed, and saws marrow bones to order in Jersey City, but he continues to dry age his steaks and roasts for 28 to 100 days in his Anderson Avenue facilities.