LowBrau, the popular German beer hall at 20st & K streets, and its upcoming sister eatery Block Butcher Bar have brought on the talented chef Michael Tuohy to lead their culinary duties, reports Tori Masucci Cummins in Sactown Magazine.

Tuohy was widely lauded for being a leader in the farm-to-fork movement during his time at Grange, and prior to that, he was with the renowned Woodfire Grill in Atlanta for years. Most recently, he was the executive chef at St. Helena’s gourmet grocer Dean & Deluca. He and his wife Patti, who works at UC Davis Cancer Center, moved back to Sacramento from Napa at the end of May.

“This feels right,” Tuohy says. “Sacramento is a wonderful place to live, and the food scene has really taken off since I left.”

Hargis says he wants the LowBrau and Block Butcher Bar team to be known as “aficionados on charcuterie” by creating house-made salumi and other cured meats. With LowBrau’s menu, Tuohy plans to begin creating all of its sausages in-house, like a spicy fennel sausage, chorizo sausage and other unique variations with duck, goat and lamb. Other offerings will include pickled items like sauerkraut and kimchi, and main dishes like inventive panini sandwiches.

Read the entire story in Sac Mag.

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