The Comedy of Errors : The Cuisine
Inspired by the two pairs of twins separated at birth in Shakespeare’s classic The Comedy of Errors, Chef Sarah Grueneberg presents Ravioli Laterna “Due Modi”. These seemingly identical raviolis are filled with traditional ingredients from Ephesus (lamb, charred onion, yogurt, paprika) and Syracuse (eggplant caponata, ricotta, golden raisins, heirloom tomato) to represent the hometowns of each set of twins. Guests will be delighted and surprised as they eat the dish, not knowing which one they’ll be eating each time they go back to the plate.
 

 
Chef Sarah Grueneberg
Since her childhood cooking with her grandparents on their ranch in Victoria, Texas, Sarah Grueneberg knew she was destined to work in the culinary world. Originally from Houston, 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 up through 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.
 
After graduating from culinary school in 2001, she started her first career-changing job with a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Grueneberg has traveled throughout Italy, Asia, Europe and the U.S.—travels which have inspired her culinary approach of “following the food” and truly understanding “the dish” by knowing the people and culture that created it.
 
More notably, Grueneberg was a contestant on Bravo’s Top Chef: Texas making it as a finalist and runner-up for the season. 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.
 

About Monteverde
Located in Chicago’s West Loop neighborhood, Monteverde is an Italian restaurant that blends the traditions of Italian culture and cooking with influences from Chef Sarah Grueneberg’s trips around the world, as well as her family heritage.
 
Monteverde offers a new way to experience Italian food, highlighting some dishes that are deeply rooted in tradition while others have adventurous new flavors, through the use of global ingredients and cooking methods not usually seen in the Italian kitchen.
 
Using the best of the Midwest as well as from Italy, all of the restaurant's ingredients follow Grueneberg’s passion for “following the food,” or ensuring that each ingredient is being raised with the highest standards.
 
At the heart of the restaurant is the Pastificio where Monteverde's team creates fresh, hand-made pastas throughout the day, offering a variety of shapes, sizes and textures. Flour is power at Monteverde.