You Gotta Try This: Grange’s house-cured charcuterie is a cut above the rest - Sacramento Bee

You Gotta Try This: Grange’s house-cured charcuterie is a cut above the rest  Sacramento Bee

This is “You Gotta Try This,” The Bee’s series featuring one particular must-have dish at a local restaurant. Each featured dish is nominated by a reader. Got a menu item you want to shine some light on? Email reporter Benjy Egel at begel@sacbee.com. Restaurants such as The Waterboy, Hawks and Block Butcher Bar have rolled out house-cured charcuterie programs in the last 10 years. But happy hour’s hottest resurgence first popped up in the basement of The Citizen hotel in downtown Sacramento. Brad Cecchi was the only cook in town doing charcuterie when he helped open Grange in 2008, he said....