Graze Burgers' Almeida Explains the "Farm to Bun" Approach on LIVE

Graze Burgers' Almeida Explains the "Farm to Bun" Approach on LIVE

Austin Almeida, executive chef of Graze Burgers in Westerly joins GoLocalProv's Laura Afonso to share their "farm to bun" approach. A mission of simplicity leads Graze to source all of their meats and produce locally, and avoid processed additives at all cost.

"We are trying to hold a standard of the grass-fed local beef with all of the food in the restaurant. The chicken breast is free from antibiotics, and the beef is cared for and raised humanely on the farm." Grass-fed beef is sourced from JW Farm, just eight miles from Graze.

What is a burger, without a side of fries? Graze hand cuts their premium french fries and takes the necessary steps to produce a superior, golden french fry.

"We use beef tallow for frying. It has it's own health benefits because it cooks at such a high temperature. We have a brining process where the fries are dipped in the beef tallow the day before so that the beef flavor is really forward," says Almeida. To dip, Graze makes sauces such as buttermilk aioli and their secret recipe "Graze Sauce". 

To complete the meal, Graze's custard milkshakes are thicker than the average frozen dessert.

"Our shakes are custard milkshakes. It is ten percent butterfat and three percent egg yolks which allows it to be nice and cold and creamy. We have all natural flavoring to add such as coffee, chocolate, and strawberry," says Almeida. 

Visit Graze Burgers a visit in Westerly at 127 Granite Street, and online here.