Cooking School Registration: 305-367-5931





Monday, February 26 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $115

Tuesday, February 27 

Vine to Table Clubhouse Dinner with 

Ornellaia/Frescobaldi Wines 

6:30 p.m. | $185++

Chef/Partner Chef Sara Grueneberg, the creative force behind 
Monteverde & Pastificio restaurant in Chicago’s West Loop, and winner 
of the 2017 James Beard Award for Best Chef Great Lakes, is a native of 
Houston, Texas. Since her childhood cooking with her grandparents 
on their ranch in Victoria, Texas, Grueneberg knew she was destined to work in the culinary world. 
After graduating from the Art Institute of Houston with a culinary degree in 2001, she began her 
career at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female 
sous chef. Grueneberg moved to Chicago in 2005 to join the team at the award-winning Spiaggia 
under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef 
di Cucina in 2008 and then Executive Chef in 2010. During her tenure as Executive Chef, Spiaggia was 
awarded one Michelin Star for three consecutive years. Grueneberg has traveled throughout Italy, 
Asia, Europe, and the U.S. To further broaden her hands-on experience with Italian cuisine, she travels 
to Italy once a year to work with and visit some of the Italy’s best chefs and producers. Dubbed “the 
pasta queen,” Grueneberg was a contestant on Bravo’s “Top Chef: Texas” and “Iron Chef Gauntlet” 
making it as a finalist and runner-up on both shows. She has also been named 
a "Rising Star Chef" by Chicago Social Magazine and Eater Chicago's "Chef 
of the Year" in the 2011 Eater Awards. Monteverde has received acclaimed 
reviews from various outlets, including three out of four stars by The 
Chicago Tribune. Monteverde was awarded the “Worth the Wait” award 
in the 2016 Chicago Tribune Dining Awards, named one of Chicago 
Magazine’s “15 Best New Restaurants,” GQ’s “12 Best New Restaurants 
of 2016” and one of Food & Wine’s “America’s Best Restaurants of 
2016". We welcome Chef Grueneberg back to our table.

“I make Italian food to be enjoyed at the table with friends. 

I cook from this emotional place, a very loving cuisine. I hope 

people can see that in my food," 

- Sarah Grueneberg



Green Mountain Salad – Little Gem Lettuce, Avocado, Crunchy Vegetables

Rome – Rigatoni alla Amatriciana (Guanciale, Tomato, Pecorino Romano)

Bologna – Fresh Cut Tagliatelle with Porcini Bolognese

Parma – Tortelli D'erbette (Ricotta and Greens filled Pasta, Honey, Hazelnuts, Roasted Miso)

Butterscotch Budino (Custard) with Whipped Mascarpone