Sarah Grueneberg

Grueneberg received the James Beard Foundation Award for “Best Chef: Great Lakes” and was a semifinalist for “Outstanding Chef” in the 2019 & 2020 awards. Grueneberg has been a competitor and finalist on Bravo’s “Top Chef: Texas” and Food Network’s “Iron Chef Gauntlet.” Grueneberg is Chef/Partner of Monteverde Restaurant & Pastificio in Grueneberg will publish her first cookbook, Listen To Your Vegetables in Fall 2022.

These tortelli are like amazing black truffle-baked potato-pierogis. This atypical pasta celebrates all things grown underground: potatoes, onions and truffles. It’s a tuber-palooza! (Yes, truffles are actually tubers, not fungi, as many people assume.) The filling here might remind you a bit of the ultimate baked potato, with sour cream, cheese and onion. The truffle and honey make this seriously next-level

Idaho potatoes are ideal for this stuffed pasta, they provide the perfect light fluffy texture that prevents the filling from getting overly dense and allows the flavors of the cheese, herbs and honey to really shine.