About the Host
Cooking always featured large in Sarah Grueneberg’s DNA. Even as a 4th grader, in her native Texas, she opened a “restaurant” beneath her school’s bleachers. Upon graduating from culinary school, Grueneberg went to work in the kitchen of Brennan’s in Houston and then, in 2005, joined the culinary team at Michelin-starred Spiaggia in Chicago, quickly rising from line cook, to sous chef, to Executive Chef. Grueneberg ultimately opened her own eatery in the West Loop, Monteverde Restaurant & Pastificio, and the acclaim soon followed. In 2016, Eater Chicago picked it for their "Restaurant of the Year" Award, Food & Wine named it to their "America’s Best Restaurants" List, and GQ’s featured it on their “12 Best New Restaurants” List. Chef Grueneberg has no shortage of personal accolades either, having won Eater's "Chef of the Year" Award ('11) and James Beard's ultra-prestigious “Best Chef: Great Lakes” Award ('17). Did we mention that she has her own PBS show, Dishalicious, and was a finalist on Bravo’s "Top Chef: Texas" and Food Network’s "Iron Chef Gauntlet"?!?
About the Event
Chef Grueneberg welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course modern Italian meal showcasing a few of her favorite signature dishes (see menu below). And, as is always the case at our events, she took plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!
Appetizer: Asparagus & Prosciutto Salad with parm frico
Entrée: Bucatini Verde with Tuscan kale pesto and walnuts
- What does my ticket get me?
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In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Grueneberg as often as you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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From start to finish, this event runs for 1hr 44 min. – 1hr 17 min. of cooking and 27 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
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- Large pot
- Medium ~ 8” nonstick skillet
- Small skillet
- Large bowls, medium bowl, and small bowls for ingredients
- Blender or food processor
- Colander
- Liquid measuring cup
- Cutting board & sharp knife
- Measuring cups & spoons
- Grater (box grater or flat fine grater)
- Rubber spatula
- Tongs
- Whisk
- Spoon or spatula
- Paper towels
- Salad tongs (optional)
- Sheet tray (optional)
- Mortar and pestle (optional)
- Mandoline (optional)
- Citrus juicer (optional)
- Microplane zester/ rasp grater (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – apple cider vinegar (or white wine vinegar), caraway seeds, extra virgin olive oil, fresh cracked black pepper (or ground black pepper), garlic, and kosher salt – Chef Grueneberg recommends acquiring the following ingredients listed below:
- Asparagus
- Basil
- Bucatini (or sub. spaghetti)
- Flat-leaf Italian parsley
- Fresh cracked black pepper or sub. ground black pepper
- Kosher salt
- Lemon
- Parmigiano reggiano
- Pecorino romano (or sub. parmesan or parmesan/pecorino romano blend)
- Prosciutto (or sub. smoked salmon or mozzarella di bufala)
- Radishes
- Shallot
- Spicy brown mustard
- Tuscan/black lacinato kale (or sub. curly kale)
- Walnuts
- Wild arugula (or sub. arugula or baby arugula)
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
