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Fish to Table

This week Jon and I decided to do some exploring outside Bozeman. Our first adventure we explored a beautiful lake called Cliff Lake. The lake was absolutely gorgeous and crystal clear in spots. It was here we found out Lola was a swimmer and really hated fish...

The second spot we went to was a hot spring called Renova Hot Springs. The actual hot spring was very anticlimactic. It was small and right off the side of the road, plus there were some people in it.  We decided to keep driving and found a campground where we stopped and did some fishing. Jon caught two really nice rainbow trout. We planned on releasing them back but... Lola's killer instincts kicked in and got ahold of the trout and killed it! So, we put it on ice and brought it home to eat. Jon prepared the fish by stuffing it with crushed thyme and lemon slices. Then seasoned the fish with lemon pepper on the inside and outside. He lightly brushed the fish with olive oil as well as the grate of the grill. He grilled it for about 7 minutes per side, but the key to fish is that if you try and flip it and it's stuck to the grate, it is not done yet! We served the fish with a quinoa salad, grilled peppers and garlic bread!

August 11, 2017 by Victoria Gray

Photoshoot Day!

So much fun shooting with my favorite model Baylee Hadley! Although it was almost 90 degrees we had fun trying to change without anyone seeing, using trees as a garment rack and dodging ants and bugs! In the end we got some really pretty shots for the website! Hope you all like them! 

July 31, 2017 by Victoria Gray

All About Tacos For Sunday Night Dinner!

Tonight, for Sunday night dinner, I made some seriously yummy tacos! The best part about them were the taco shells that were made of cheese!! My boyfriend is on the keto diet, which is basically no carbs and high fat, so we decided to try out some cheese shells instead of tortilla. They were delicious! I started with provolone rounds seasoned with chili powder and garlic salt and then tried out shredded taco cheese blend. While the provolone was very good, the taco cheese blend had more spice and flavor, so I preferred that cheese more. I placed the cheese on a greased baking sheet and baked at 357 degrees for 8-9 minutes, until it was golden brown. I then placed them over the side of a bread baking dish to form them into taco shells. 

For the chicken, I placed almost 3 lbs. of chicken breast into the crockpot, covered it with the juice of two limes (put the whole limes in there too), a packet of taco seasoning and a jar of salsa. I put the crockpot on low for about 5-6 hours. Then took the chicken breast out and shredded the chicken, note* I put the chicken back into the crock pot which I don't recommend, it was way to juicy! 

I garnished with some avocado, pico de gallo and sour cream! 


June 12, 2017 by Victoria Gray

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Thanks for Stopping By!

Thanks for visiting Chace & Co.! My name is Victoria Chace Gray and I am the owner of this online retail store and the Chace & Co brand. I grew up shooting, hunting and fishing my whole life, but also have a passion for fashion. I decided to intregrate the two into the Chace & Co store. I believe woman can be both feminine and love the outdoors and also be feminine in the outdoors! I hope on my website, you can find items you enjoy and information for the feminine outdoor woman in you!  Chace & Co. is about styles I love and styles I wear in the field and out on the town. In addition to the store, I hope to bring my experiences to you through my blog, on Instagram and Facebook. 

~ Victoria