Sacramentos about to lose one of its star sous chefs and go-to guy for some of the best charcuterie in Sacramento. Friday will mark the final shift for Brad Cecchi of Grange, who wowed many a local palate with his handcrafted prosciutto, salami and other cured meats.
Cecchi (pictured above, right) is off to Cleveland, where hell serve as executive chef of the upcoming Urban Farmer, a farm-to-table styled steakhouse run by the Sage Restaurant Group of Denver.
Cecchi, whos also an alum of Mulvaneys B&L and the former Masons, said hed never been to Cleveland prior to taking this opportunity. While the greater Sacramento area offers an abundance of produce, hell be able to stretch his charcuterie chops even farther in the midwest, which is home to a huge livestock industry.
Well be dry aging steaks in house and theres quite a bit of refrigerated butchering space, said Cecchi about his upcoming space. Ill be the opening executive chef and its pretty exciting. Well have a butcher shop on site and thatll afford me to expand on my existing meat fetishes.
Cecchi will make a full move to Cleveland in February, with Urban Farmer set to open in April. Cecchi says hell continue to keep tabs on Sacramento and pop in town for the occasional cameo.
The search for Cecchis replacement at Grange is currently underway.
In other Grange and charcuterie news, Michael Tuohy, Granges original executive chef, is now heading the kitchen at midtowns LowBrau. Tuohy will be institute an in-house charcuterie program both at this hipster haven and Block Butcher Bar, a sister restaurant which is scheduled to open next door to LowBrau in December.
Check this post at Sactown mag for more on this culinary move.
FROM THE BEE: