Grange's master of cured meats leaving Sacramento for Cleveland
11/12/2013 2:38 PM
11/12/2013 2:54 PM
Sacramento’s 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 he’ll serve as executive chef of the upcoming Urban Farmer, a farm-to-table styled steakhouse run by the Sage Restaurant Group of Denver.
Cecchi, who’s also an alum of Mulvaney’s B&L and the former Mason’s, said he’d never been to Cleveland prior to taking this opportunity. While the greater Sacramento area offers an abundance of produce, he’ll be able to stretch his charcuterie chops even farther in the midwest, which is home to a huge livestock industry.
“We’ll be dry aging steaks in house and there’s quite a bit of refrigerated butchering space,” said Cecchi about his upcoming space. “I’ll be the opening executive chef and it’s pretty exciting. We’ll have a butcher shop on site and that’ll 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 he’ll continue to keep tabs on Sacramento and pop in town for the occasional cameo.
The search for Cecchi’s replacement at Grange is currently underway.
In other Grange and charcuterie news, Michael Tuohy, Grange’s original executive chef, is now heading the kitchen at midtown’s 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.
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