The Sauce - A St. Louis Restaurant Show

On this episode of The Sauce Podcast, host Lauren sits down with Drew Jameson, managing partner of Atomic by Jamo in the Grove, for a conversation about bringing one of St. Louis's most iconic music venues back to life. Drew was a talent buyer at the space (then Atomic Cowboy) from 2015 to 2020, and after the pandemic shut it down, he came back to reopen it under a new name and a new mission: eat, drink, dance, repeat.Drew walks through everything that's changed since the Atomic Cowboy days — from the redesigned lounge and its retro color splashes to a dynamic, scalable layout built for flexibility, including fence lines that unlock to double the pavilion's capacity and shipping-container bars on wheels. He talks about building out Atomic Eats with the King Side Diner team in the kitchen and STL Barkeep behind the bar, and how a rocky first week of dinner service turned into five-star nights within a couple of weeks.The conversation also traces Drew's own path through the St. Louis music scene — from playing lead guitar in Acoustics Anonymous (which became The Mighty Pines) to a physical injury that pushed him into promoting, to the pandemic-era pod shows he built next to Busch Stadium that helped keep live music alive in St. Louis when nothing else was happening.In this episode: - How Drew brought one of St. Louis's most iconic venues back to life as Atomic - Building Atomic Eats and Atomic Lounge: new food, drinks, and a redesigned space built for flexibility - The pandemic-era pod shows next to Busch Stadium that helped keep STL's music scene alive - What's next: JJ Grey, Grove Crawl, and Pints Fest headline a packed fall at AtomicEat, drink, dance, repeat — Atomic is back in the Grove. 🎸🍸Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Tassia Rezende, owner of Tre Cuori, for a conversation about competing on the world stage of gelato — and how her small, family-run shop just brought home Missouri's first-ever Gelato World Ranking crown from a ceremony in Rome.Tassia walks through how she got into gelato in the first place — growing up in Brazil with an Italian grandfather, surrounded by gelato and ice cream shops on every corner, before moving to St. Louis about 14 years ago for her husband's job. She talks about finally pursuing her love of authentic Brazilian-Italian gelato during the pandemic, going through her bakery and gelato training, and opening Tre Cuori in 2022 with her whole family on board — including her cousin, an architect back in Brazil, who designed the shop's warm, welcoming space.From there, Tassia breaks down the yearlong competition run that led to Rome: winning the Midwest regional here in St. Louis, taking first place at the North American round in North Carolina against 24 chefs, classifying fifth in North America against the previous year's winners, and finally learning in Rome — with her son by her side — that Tre Cuori ranked 58th in the world and earned Missouri's first Gelato World Ranking crown. She also shares what she believes really sets her gelato apart: small batches, no shortcuts on ingredients, and a hands-on approach to customer service and cleanliness that keeps people coming back.Plus, Tassia talks about touring Rome's gelato shops with her son, what's next for Tre Cuori, and why she credits her whole family for getting the shop this far.In this episode: - Winning Missouri's first-ever Gelato World Ranking crown after a yearlong run of regional competitions - From Brazil to St. Louis: Tassia's path from home cook to opening Tre Cuori in 2022 - What actually sets Tre Cuori's gelato apart — small batches, real ingredients, and zero shortcuts - Tre Cuori's next chapter: new restaurant partnerships and a possible future Clayton location One scoop, 58th in the world, and Missouri's first gelato crown. 🍨🌍Thank you to our sponsors SWADE Dispensary & LHM🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Trey Stevenson and Spencer Strode, who run Aubrey, the new hospitality-driven fine dining restaurant in Midtown, for a conversation about how two former rivals became best friends and business partners, why every detail at Aubrey — from a folded napkin to a champagne toast — is built around making guests feel like VIPs, and what's coming next as the restaurant heads into its first fall season.Trey and Spencer walk through how they actually started out as rivals, working the same section at Cafe Napoli and quietly competing for tables before becoming inseparable — trading late-night phone calls about service long before Aubrey was ever a real plan. They share how the concept came together with co-owner Marcus, why hospitality had to be just as important as the food, drinks, and ambiance, and the habits they carried over from Napoli's legendary owner Tony, like anticipating a guest's next need before they ever have to ask.They also get into Aubrey's approachable, not-fussy menu philosophy, the influence of friends like the team at Scouts, and how beverage director Gabriel Vespers has built out the wine and cocktail program. Plus, the growing pains of opening a new restaurant — from soundproofing noise complaints to giving the basement bathroom (affectionately dubbed "the Dungeon") a much-needed refresh — and why roughly half of Aubrey's reservations are birthdays and anniversaries.Trey and Spencer close things out with a look at what's next for Aubrey, including plans for a new patio and a later-night lounge scene after the kitchen closes.In this episode:• From rival servers at Cafe Napoli to best friends and business partners behind Aubrey• Aubrey's hospitality-first philosophy: anticipating every guest's need before they have to ask• Growing pains and fixes: soundproofing noise complaints and giving "the Dungeon" bathroom a makeover• Why half of Aubrey's reservations are birthdays and anniversaries, plus what's next with the new patioTwo rivals, one restaurant, and hospitality that anticipates your every move. 🍽️🥂Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Kimberly Pitliangas, owner of The Thaxton in downtown St. Louis, for a conversation about running a speakeasy and event venue inside a circa-1927 Art Deco building that was once the Eastman Kodak Building, and why the space has stayed a hidden gem for locals even after nearly two decades in business.Kimberly walks through how The Thaxton came to be — she originally just wanted to open a low-key cocktail lounge in the building her father purchased and renovated, but quickly discovered the entire building doubled as one of the city's most sought-after wedding and event spaces. She shares the story behind the name, why the speakeasy's hours fluctuate around private bookings, and how Lauren first discovered the space on an Instagram-password-fueled staycation downtown.From there, Kimberly gives a tour through The Thaxton's history: its days as a prototype Eastman Kodak retail store, the original 1927 architecture preserved throughout the Grand Hall (including Kodak-inspired molding, camera motifs, and film-reel balusters), and how new artwork and finishes were added over the years to blend seamlessly with the old. She also talks about being an early pioneer of St. Louis' speakeasy scene since 2007, the venue's drink menu (including a "temperance" section of low- and no-ABV options), and the real history behind the word "speakeasy" itself.Plus, Kimberly shares how to actually find The Thaxton (hint: it's through the alley), how the weekly password works, and why she wants more St. Louis locals to know the speakeasy isn't as exclusive as they think — with 85% of business currently coming from out of town.In this episode:• Opening The Thaxton in a circa-1927 Art Deco building once home to Eastman Kodak• Running two businesses under one roof: private events/weddings and the speakeasy• Being a forerunner of St. Louis' speakeasy revival since 2007• Why 85% of The Thaxton's business comes from out of town — and Kimberly's invite to localsOne password, one alley, and nearly two decades of St. Louis speakeasy history. 🥂🔑Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Cory Jobe, President and CEO of Great Rivers & Routes Tourism Bureau, for a conversation about the only place in America where Route 66 and the Great River Road intersect, why Alton, Illinois is known as the most haunted small town in North America, and everything travelers can plan into a 3-to-5-hour road trip through southwest Illinois.Cory walks through what the Bureau covers — six counties, the city of East St. Louis, and the village of Brooklyn — and how the region's unique geography lets visitors combine a kitschy Route 66 road trip with outdoor recreation along the Great River Road. He shares how Alton hosts thousands of Viking and American Cruise Lines passengers each season, the story behind the new Hartford Lookout Tower and its $10 million restoration, and why Cahokia Mounds and the region's Lewis and Clark sites make it such a rich stop for history lovers.From there, Cory and Lauren dig into Alton itself: its boutique shops and antique stores, Old Bakery Beer Company, its Underground Railroad history and the Lincoln-Douglas Debate Park, and its title as the world's tallest man's hometown. And of course, they can't skip the ghost stories — Cory tells the tale of Alton's haunted history, the McPike Mansion, and his own experience with the communication rods that left him a little spooked.Cory also previews Route 66's Last 100 Miles — from Carlinville's Million Dollar Courthouse to Litchfield's century-old Ariston Cafe and the Pink Elephant Antique Mall — plus the Bureau's fall lineup: the Craft Beverage Festival, the Last Hundred Miles Festival celebrating Route 66's centennial, fall foliage history tours, and a first look at the brand-new Byway Discovery Center at Great Rivers Park.In this episode:• Great Rivers & Routes Tourism Bureau: six counties, East St. Louis & the only spot in America where Route 66 meets the Great River Road• A 3–5 hour road trip region built for 39 communities, sports tourism, motor coach groups & international travelers• The Great River Road's 10-state journey, Viking & American Cruise Lines, Cahokia Mounds & Lewis and Clark sites• The new $10 million Hartford Lookout Tower and its confluence views of the Mississippi, Illinois & Missouri rivers• Inside Alton: boutique shops, Old Bakery Beer Company, the Underground Railroad & the Lincoln-Douglas Debate Park• Why Alton is known as "the most haunted small town in North America" & the haunted McPike Mansion• Cory's own spine-tingling ghost story with the communication rods at the McPike Mansion• Route 66's Last 100 Miles: Carlinville's Million Dollar Courthouse, the Cannonball Jail, Litchfield's Ariston Cafe & the Pink Elephant Antique Mall• Upcoming events: the Craft Beverage Festival, the Last Hundred Miles Festival & fall foliage history tours• A first look at the brand-new $7.5 million Byway Discovery Center at Great Rivers ParkA 3-to-5 hour road trip, a lot of history, and just enough haunted history to keep you guessing. 👻🚗Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Arlene Maminta Browne, co-owner of Madrina in Webster Groves, for a conversation about building an Italian-American restaurant with her husband Stanley and their longtime friend Frank Romano, balancing a full plate of community work, and why Webster Groves has become home.Arlene talks about the road to Madrina, which she opened with Frank Romano after 20 years running the wine bar Robust together, and how the new concept — named after Frank's own godmother — blends two families' histories into one Italian-American kitchen. She shares how the restaurant's sommelier joined the team after leaving the Four Seasons, why her GM keeps the whole operation running smoothly, and walks through some of Madrina's standout dishes and its Sunday–Wednesday happy hour.She also opens up about life outside the restaurant: her PR and marketing work with local production company Once Films, raising two kids, and her deep ties to the Webster Groves community. Arlene talks about her longtime involvement with the Saint Louis County Library Foundation, why she loves to cook, and how she and Stanley never turn down a chance to dance.Plus, Arlene shares a first look at her husband Stanley's new venture, Cellar & Table, a wine cellar consulting business for luxury homes and corporate events, and reflects on why she's so committed to putting St. Louis on the map.In this episode:• Opening Madrina in Webster Groves with Frank Romano after 20 years running Robust together• How Madrina's sommelier joined the team after leaving the Four Seasons• A look at Madrina's kitchen and standout dishes, from the cheese dip to the shrimp pasta• Why Webster Groves felt like home from day one• Balancing a busy PR and marketing career with day-to-day life at the restaurant• Leaning on a GM she trusts to run the floor• Madrina's dinner-only hours and Sunday–Wednesday happy hour• Family life with husband Stanley and their two kids• Community involvement with the Saint Louis County Library Foundation• A first look at Stanley's new business, Cellar & TableTwo families, one kitchen, and a whole lot of St. Louis heart. 🍝❤️Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Brandon Panosh, chef and co-owner of Scout's and The Biscuit Joint in midtown St. Louis, for a conversation about building two restaurants from the ground up, staying true to his own vision, and the sobriety journey that changed how he cooks and leads.Brandon walks through how The Biscuit Joint started as a farmers market tent in Lake Saint Louis selling hundreds of biscuits a day before growing into a six-day-a-week quick-service spot, and how Scout's began as an underground pop-up dinner series he and his business partner Elliot launched during Covid, cooking five-course tasting menus out of their home before eventually opening a permanent space designed to feel like walking through the rooms of a house.He traces his culinary training back to Vicia, inspired by watching Dan Barber's episode of Chef's Table, and talks about the vegetable-forward techniques and philosophy he carried from there into dishes like Scout's now-famous charred cabbage, walking through the entire process from the oven to the grill to the cream sauce that got better once he simplified it.Brandon also opens up candidly about quitting drinking, how it reshaped his mental health, relationships and creativity, and how running and biking became his new outlet for stress. He closes out talking about what's next, including a possible food hall project on Washington Avenue and plans to expand The Biscuit Joint across Missouri and Illinois.In this episode:• How The Biscuit Joint took off, from a farmers market tent to a six-day-a-week spot• Scout's origin story: pop-up dinners at home during Covid to a permanent midtown space• Designing Scout's to feel like walking through the rooms of a home, backyard herb garden included• Training at Vicia and the Chef's Table episode that changed his path• A full breakdown of Scout's charred cabbage dish, from the oven to the grill to the sauce• Getting sober, prioritizing mental health, and becoming a better mentor• Trading alcohol for running and biking as his new stress outlet• Elliot's sobriety journey and the night they both decided to quit for good• Where Brandon eats around town, from Press to Saucy Porka• What's next: a possible food hall on Washington Ave and expanding The Biscuit JointFrom pop-up dinners to two restaurants and a clear head. 🌱🔥Thank you to our sponsors SWADE Dispensary & LHM🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Evy Swoboda, executive chef at Pastaria and head of private events for Niche Food Group, for a conversation about coming full circle at the restaurant where her career began, building restaurants from the ground up, and balancing life as a mother of three with a demanding career in the kitchen.Evy walks through her path with Niche Food Group, starting as a line cook at Pastaria when it first opened in Clayton, back when there was a waitlist just to get hired. She worked her way up to sous chef, helped open Pastaria's Nashville location, and split executive chef duties with her close friend Ashley Shelton, who was running Sardella at the time. She then spent a year helping build The Last Hotel from scratch, designing the kitchens, hiring the staff, and developing the menu before it opened in 2018.After stepping away during the pandemic to be home with her newborn, Evy got a call from Gerard Craft asking her to come back as executive chef at Brasserie, a leap into French cuisine after years of cooking Italian. She later became culinary director, took on an ownership stake in the now-closed Porana, and eventually found her way back to Niche Food Group and Pastaria, the place that started it all.Evy also gives an inside look at Niche Food Group's current restaurants, including Pastaria, Pastaria Deli & Wine, Bowood, Brasserie, NOTA, and The Kitchen Bar, plus the soon-to-open Beast Craft BBQ collaboration, and shares what she thinks keeps the group thriving after decades in a competitive market. She opens up about growing up traveling the world with her family, her early dream of running a food truck, and how she and her husband make it possible to balance three young kids with two demanding careers.In this episode:• How Evy's culinary career began at Pastaria during its waitlist-only early days• Splitting executive chef duties with best friend Ashley Shelton at Sardella• Building The Last Hotel from scratch: kitchens, staff & menu• The call from Gerard Craft to become executive chef at Brasserie• Becoming culinary director and part-owner of Porana• Coming back home to Niche Food Group after Porana closed• A tour of Niche Food Group's current restaurants• Running Niche's private events, from weddings to off-site dinners• Why Niche Food Group has staying power in St. Louis• Balancing motherhood, marriage & a career in the kitchenFrom line cook to executive chef, she's come full circle. 🍝👨‍🍳Thank you to our sponsors SWADE Dispensary and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Elliott Brown, chef/owner of Scout's, a new fine dining restaurant in Midtown, and The Biscuit Joint, St. Louis’s beloved scratch-made breakfast sandwich shop, for a conversation about pandemic pop-ups, family, and building two very different restaurants off the same philosophy.Elliott walks through how it all began with Dinner at the Loft, launched in 2020 after he and his business partner, Brandon Panosh, were furloughed from The Last Hotel. What started as one dinner cooked at his own kitchen table and posted to Instagram grew, by word of mouth, into roughly 175 pop-up dinners in homes across St. Louis, serving close to 1,000 guests before the two ever opened a restaurant of their own. That following became the foundation for The Biscuit Joint, a scratch-made breakfast sandwich shop inspired by a tiny biscuit counter in Nashville, and eventually for Scout's, which opened six months ago as a New American restaurant built on Italian cooking technique.Elliott takes us room by room through Scout's, from the family-photo-filled living room lounge and intimate dining room to the open kitchen with communal seating and the shared backyard patio recently featured in Sauce Magazine. He breaks down the division of labor with Brandon — bread and pasta are his, vegetables are Brandon’s — why vegetables come first in their approach to Italian cooking, and how bartender Emma built the cocktail program from scratch.Elliott also opens up about growing up in Wentzville, discovering a love of cooking as a kid, skipping community college for culinary school, and the story behind the name Scout's — his seven-year-old daughter, whose warmth shaped the restaurant’s family-first identity. He shares how he and Brandon are learning to protect their time outside of work, from fishing and football to leaning on faith and their team.In this episode:• The origin of Dinner at the Loft and the pandemic furlough that started it• How 175 pop-up dinners in homes led to nearly 1,000 guests served• Why The Biscuit Joint was inspired by a tiny biscuit counter in Nashville• Scratch-made breakfast sandwiches, smash patties & rotating specials• Opening Scout's: New American cooking built on Italian technique• A room-by-room tour of Scout's, from the living room to the backyard• How Covid shaped the restaurant’s communal table concept• Splitting duties with Brandon: pasta and bread vs. vegetables• Why vegetables come first in their approach to Italian cooking• Building the cocktail program with bartender Emma• Leaning on wine reps, and why Elliott and Brandon don’t drink• Leadership lessons on empowering a team instead of micromanaging• The story behind the name Scout's and his daughter’s influence• Growing up in Wentzville and choosing culinary school over college• Hiring for character, protecting rest, and finding balance through faithCome for the pasta. Stay for the biscuits. 🍝🥓✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Nick Bognar, chef/owner of Indo, Sado, and Pavilion, and Hana Chung, Indo's new chef de cuisine and the star of our June cover story, for a lively conversation about the evolution of one of St. Louis's most beloved restaurants and the exciting new concept on the horizon.Nick and Hana walk through the new dishes coming to Indo this summer and fall — including a jaw-dropping almost two-pound pork chop lettuce wrap with pickled daikon, salted squid, and serrano sambal pineapple relish; mussels returning with a deeply concentrated housemade curry seafood broth over shoestring tomato potatoes; and the happy-hour-only trashed gyoza that Lauren has been quietly obsessed with. Their shared philosophy: keep the hits, surprise with the new, and always cook food you actually want to eat.Hana shares how a love of eating (and a detour from traditional college) led her to culinary school and eventually to the line, where she discovered she thrived in the chaos and team energy of restaurant kitchens. Nick reflects on how he and Hana first connected through late nights at Vista Ramen and early dinners at Nippon Table — bonded by a shared love for dining and a critical eye that makes their creative partnership so natural.Then Nick unveils more about Khao Soi Cowboy, his upcoming Thai concept coming to Midtown St. Louis, targeting spring 2027. Rooted in his family's recipes but filtered through his life as a chef in St. Louis, Khao Soi Cowboy will be fun, casual, walk-in friendly, and open for lunch — built around Northern Thai food with khao soi as the house staple, and a tiki-inspired collaborative cocktail program that promises to be anything but expected.In this episode:• Hana Chung's new role as chef de cuisine at Indo• The almost 2-pound pork chop lettuce wrap and what makes it special• Trashed gyoza: what they are and why they're happy hour only• Mussels returning with a housemade curry seafood broth• Hana's path from server to culinary school to St. Louis restaurant kitchens• Why Hana thrives on the chaos of restaurant life• How Nick and Hana first connected through food and late-night dinners• Favorite restaurants around St. Louis: Chuc Le and Broadway Oyster Bar• Khao Soi Cowboy: Nick's new Thai concept coming to Midtown STL• Why Khao Soi Cowboy won't be the Thai food you're expecting• Northern Thai, khao soi, and a fun tiki cocktail program• Nick's evolving role managing multiple restaurants and stepping back from the line• Building a team and company culture people can grow with• Nick recently got married and went to Hawaii• Final word: support your local restaurantsTrashed gyoza, khao soi, and big pork chop energy. 🥟🤠🍜✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsor is LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Source Podcast, host Lauren sits down with Jordan Goodman, founder of Good Hospitality, for a wide-ranging conversation about building one of St. Louis's most exciting and fast-growing restaurant groups from the ground up.Jordan shares the origin story of Good Ice, the handcrafted clear ice company he launched in March 2020 that has grown to serve over 100 bars, restaurants, and weddings across St. Louis — and evolved into a full ice sculpting business. He walks through how Good Ice became the foundation for everything that followed, including Good Company, the Grove's beloved small plates restaurant now in its third year, and Aperri, an intimate Spanish-Mediterranean tapas and wine bar right next door.The conversation dives into Trust, Good Hospitality's downtown cocktail bar and café at 401 Pine — a stunning historic bank building — where the team has also built a rotating art gallery featuring local artists. Jordan then previews two concepts on the verge of opening: Baia, a pasta-forward Italian restaurant with a fully open kitchen inspired by the Italian Riviera (and the ancient sunken city near Naples), and Chico Bueno and Malo, a two-concept Mexican restaurant in the Grove rooted in Jordan's own Mexican heritage and family roots in El Paso, Texas.Jordan also reflects on what has given Good Hospitality the confidence to scale so quickly — from the operational infrastructure he built at Salt + Smoke, to assembling a talented culinary team that's opened restaurants together before. And he opens up about life outside the restaurant: two young kids, golf, and a new charcoal drawing practice that's become an unexpected anchor for his mental health.In this episode:• The origin of Good Ice and how a pandemic-era launch became a St. Louis institution• Good Company, Aperri, and the evolution of Good Hospitality's Grove presence• Trust: cocktail bar, café, and rotating art gallery in a historic downtown bank• Baia: an Italian restaurant built around handmade pasta and a fully open kitchen• The sunken city of Baia — the history behind the name• Chico Bueno & Malo: a street taqueria and fine dining tasting menu under one roof• Jordan's Mexican heritage and why this concept has always been the dream• The operational systems and people-first culture behind rapid growth• Ice sculpting, wedding ice, and Good Ice's evolution beyond the bar scene• A future taqueria in Shaw, neighborhood development, and what's next for the group• Favorite restaurants in St. Louis right now: Jujube, Mainlander & Little Fox• Finding balance: charcoal drawing, golf, and mental healthCome for the pasta and tacos. Stay for the vision. 🍝🌮✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and The Pitch Athletic Club.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Fred Burmer, CEO of Lion’s Choice, for a conversation about one of St. Louis’ most iconic restaurant brands, the loyal customers who have sustained it for nearly six decades, and the challenge of honoring tradition while continuing to innovate.Fred shares the story behind Lion’s Choice, from its founding in 1967 by a former Monsanto chemist looking to create something different from the typical fast-food burger concept, to its growth into a beloved St. Louis institution with 24 locations across the region. He explains what makes the restaurant’s signature roast beef unique, why quality remains at the center of every menu item, and how customer feedback continues to shape the brand today.The conversation explores the passionate fan base that has made Lion’s Choice a local favorite, including the now-famous story of the cheese sauce customers demanded be brought back after a recipe change. Fred also discusses menu innovation, the creation of popular sandwiches like the Remix, plans for future product launches, and how Lion’s Choice balances nostalgia with new ideas.Along the way, Fred reflects on his journey from leading major restaurant brands across the country to becoming CEO of Lion’s Choice, the company’s expansion plans beyond St. Louis, the importance of team culture, and what exciting developments customers can expect in the years ahead.In this episode:• The history of Lion’s Choice and its founding in 1967• Why the brand’s roast beef stands apart from competitors• The secret behind Lion’s Choice’s fiercely loyal customer base• The famous cheese sauce controversy and customer reaction• How menu innovation led to sandwiches like the Remix• The role employees and customers play in developing new products• Custard, mini-dipped cones, and other fan favorites• Fred Burmer’s path to becoming CEO of Lion’s Choice• Building a culture that spans generations of employees• Plans for expansion beyond the St. Louis market• Upcoming menu items and customer-driven initiatives• The future of Lion’s Choice and what's next for the brandCome for the roast beef. Stay for the stories. 🦁🥪✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.🎧 Watch on YouTube or listen on Spotify and all major podcast platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Qui Tran, founder of Mai Lee and co-owner of Nudo House, alongside chef and business partner Marie-Anne Velasco, for a conversation about food, community, resilience, and the stories behind two of St. Louis’ most beloved restaurant concepts.Qui shares the remarkable journey of Mai Lee, from its humble beginnings as a small family-run Vietnamese restaurant founded by his mother in 1985 to becoming a cornerstone of the St. Louis dining scene. Marie-Anne reflects on her path from studying languages and working in some of the world’s top kitchens to helping launch Nudo House and bringing her passion for ramen and culinary history to the city.Together, they discuss the partnership that led to the creation of Nudo House, the inspiration behind their popular Sonic the Hedgehog pop-up experience, and how creativity, collaboration, and a deep connection to St. Louis have fueled their success.The conversation also explores the challenges of navigating the COVID-19 pandemic, supporting healthcare workers and tornado relief efforts, the realities of running restaurants during rising food costs, and why giving back to the community remains central to everything they do.Along the way, Qui and Marie-Anne share stories about their backgrounds, friendship, family life, favorite aspects of restaurant culture, and what exciting projects may be next for Mai Lee and Nudo House.In this episode:• The origins of Mai Lee and its growth over four decades• Qui Tran’s family story and Vietnamese roots in St. Louis• Marie-Anne Velasco’s culinary journey through world-class kitchens• How a friendship turned into the partnership behind Nudo House• The rise of ramen culture in St. Louis• Creating the Sonic the Hedgehog pop-up experience at Nudo House• Building restaurants centered on hospitality and community• Navigating the challenges of COVID-19 and supporting healthcare workers• Organizing relief efforts after the St. Louis tornado• The importance of collaboration within the local restaurant industry• Rising food costs and the realities of operating restaurants today• Family, mentorship, and life outside the kitchen• Future plans, new collaborations, and what’s next for the restaurants• Why St. Louis continues to be one of the most supportive food communities in the country

On this episode of The Sauce Podcast, host Lauren sits down with Vince Valenza, founder and owner of Blues City Deli, for a conversation about family, food, blues music, and the journey of building one of St. Louis’ most beloved sandwich shops.Vince shares the story behind Blues City Deli and how what began as an idea for an Italian market evolved into a neighborhood institution known for its authentic sandwiches, welcoming atmosphere, and deep connection to music and community. Drawing inspiration from his Sicilian heritage and a lifelong love of blues, soul, and R&B, Vince explains how both food and music helped shape the identity of the deli.He reflects on more than two decades in business, navigating industry challenges, surviving the pandemic, working alongside his children, and maintaining the consistency that has kept customers coming back year after year.The conversation also explores the history of the historic Benton Park building that houses Blues City Deli, the return of live music through the deli’s patio concert series, the realities of running a restaurant during inflation, and what’s next for the future of the business.Along the way, Vince shares stories about family, travel, favorite local restaurants, New Orleans influences, and why supporting small businesses remains more important than ever.In this episode:• The origins of Blues City Deli and its evolution from market to sandwich shop• Vince’s Sicilian heritage and love of food• How blues music inspired the deli’s name and identity• Building a loyal customer base over 22 years• The importance of consistency and hospitality in restaurants• Popular menu favorites, including the Big Tommy and Sally's Spicy Italian• Working alongside his sons and creating a family business• The history of the Blues City Deli building in Benton Park• Patio music series and the deli’s live music legacy• St. Louis’ restaurant scene and supporting local businesses• Navigating inflation, food costs, and industry challenges• Future plans, including new smoked chicken offerings and expanded seating• Favorite local restaurants and dining around St. Louis• Family, travel, and life outside the restaurantCome for the sandwiches. Stay for the stories. 🎶🥪✨ Presented by SWADE Dispensary, with locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.🎧 Watch on YouTube or listen on Spotify and all major platforms.📅 New episodes drop every Tuesday.

On this episode of The Sauce Podcast, host Lauren sits down with Eddie Hsia, general manager and bar manager at Saigon Café, for a conversation about cocktail creativity, Vietnamese cuisine, Asian food culture, and the growing hospitality community in St. Louis.Eddie shares how he helped develop Saigon Café’s evolving cocktail program — from clarified cocktails and bottled drinks to presentation-driven creations inspired by travel, flavor, and visual storytelling. He explains the clarification process behind one of the restaurant’s most popular cocktails and why aroma, appearance, and balance are just as important as taste.The conversation also dives into the food side of Saigon Café, including the restaurant’s fan-favorite papaya salad, shaking beef, spring rolls, and the care that goes into sourcing ingredients and building flavor.Along the way, Eddie opens up about his Taiwanese background, growing up connected to his family’s legendary restaurant Tai Ke Shabu Shabu, and how returning to Taiwan later in life reshaped his perspective on food, culture, and hospitality.Lauren and Eddie also talk about travel, Asian nightlife and cocktail culture, pickleball, local restaurant favorites, and the community-driven energy behind the Central West End’s Red Lantern Festival.In this episode: Building Saigon Café’s cocktail program  Clarified cocktails and bottled drinks  Vietnamese cuisine and fan-favorite dishes  Taiwanese roots and family restaurant history  Returning to Taiwan and traveling through Asia  Favorite St. Louis restaurants and hidden gems  Pickleball, community, and hospitality culture  The story behind Red Lantern Festival  Cocktail presentation and creative inspiration

On this episode of The Sauce Podcast, host Lauren sits down with Amy Guo, co-owner of Sando Shack and Hello Poké, for a conversation about entrepreneurship, Japanese comfort food, food halls, and the unexpected path that brought her family back to St. Louis.Amy shares the story behind Sando Shack — the Japanese-inspired sandwich concept known for its katsu sandos, fruit sandos, and creative flavors — and how what started as small pop-ups during the pandemic eventually grew into a food truck, a brick-and-mortar restaurant, and a new home in Maplewood.She also reflects on launching Hello Poké inside City Foundry and how a move from Seattle to St. Louis unexpectedly changed the direction of their lives and careers. From operating inside one of the city’s biggest food destinations to navigating entrepreneurship for the first time, Amy opens up about the realities of restaurant ownership, learning to lead, and adapting to constant change.The conversation also explores St. Louis’ growing food scene, Maplewood’s supportive small business community, authentic Asian cuisine in the city, and some favorite local spots around town.Along the way, Amy shares stories about food trucks, festivals, balancing multiple concepts, and why she believes St. Louis continues to evolve in exciting ways.In this episode: The story behind Sando Shack and Japanese-style sandwiches  Building Hello Poké at City Foundry  Moving from Seattle back to St. Louis  Launching restaurants during the pandemic  Pop-ups, food trucks, and early entrepreneurship  Expanding into a brick-and-mortar space  The move from Morganford to Maplewood  Challenges of restaurant ownership and leadership  City Foundry’s growth and St. Louis food halls  Maplewood’s business community and local support  Favorite St. Louis restaurants and hidden gems  Exploring authentic Asian food in St. Louis  Festivals, food trucks, and future plans 

Trigger Warning: This episode contains discussions of suicide, mental health struggles, paranormal themes, and substance use that some listeners may find sensitive or distressing.On this episode of The Sauce Podcast, host Lauren sits down with longtime St. Louis radio personality Dave Glover for one of the wildest and most entertaining conversations yet — covering everything from his unexpected journey from lawyer to radio host, to mental health, cannabis, live music, Bigfoot encounters, ghost hunting, aliens, and the St. Louis restaurant scene.Dave reflects on celebrating 25 years on air with The Dave Glover Show and explains how he accidentally fell into radio after a career in law. He shares stories about improvising live radio for four hours a day, building authentic connections with listeners, and how personal tragedy transformed the direction of his show.The conversation also dives into mental health, therapy, and Dave’s experience using cannabis gummies to help manage anxiety and stress. From solo Cardinals games and favorite dispensary finds to live music and performing Beatles covers with his band, the episode balances heartfelt moments with hilarious stories throughout.Then things take a paranormal turn.Dave opens up about his lifelong fascination with Bigfoot, recounting a strange encounter in the Colorado mountains that left both him and a skeptical friend stunned. The conversation continues into aliens, UFOs, haunted houses, paranormal investigations, the infamous Sallie House, the Exorcist house in St. Louis, and unexplained psychic experiences that still stick with him today.Along the way, Dave also shares some of his favorite St. Louis restaurants, talks about the city’s evolving food scene, and reflects on why St. Louis deserves more credit nationally.From radio stories and live music to ghosts and cryptids — this episode truly goes everywhere.In this episode: - Dave Glover’s accidental path from lawyer to radio host - Celebrating 25 years of The Dave Glover Show - Learning to improvise live radio - Mental health, therapy, and vulnerability on-air - Cannabis gummies and managing anxiety - Performing live music and Beatles covers - Favorite St. Louis restaurants and hidden gems - St. Louis food culture and restaurant scene growth - Bigfoot encounters in Colorado - Aliens, UFOs, and government footage - Paranormal investigations and haunted houses - The Sallie House and the Exorcist house - Psychic experiences and unexplained coincidences - Playing baseball at 60 and staying creative

“The Sauce” with Jeff & Alex Henry – Bringing Yucatán Cuisine to St. Louis Through El Molino del SuresteOn this episode of The Sauce Podcast, host Lauren sits down with brothers Jeff and Alex Henry — the owners of El Molino del Sureste and Taqueria del Sureste — to talk about their journey from growing up between Missouri and Mexico to building one of St. Louis’ most exciting and celebrated regional Mexican restaurant concepts.The brothers share how their upbringing in Mérida, Yucatán shaped their connection to food, family, and hospitality, and how summers spent cooking with their grandparents inspired Alex’s path into the culinary world. They dive into the evolution from opening inside City Foundry STL to launching their standalone South City restaurant, where they’ve been able to fully showcase the depth and creativity of Yucatán-inspired cuisine.They also break down some of their standout dishes — from handmade masa creations and smoked sweet potatoes to traditional candied squash desserts — while explaining the techniques, ingredients, and philosophy behind their fully scratch-made kitchen. The conversation touches on seasonal menus, farm sourcing, house-grown herbs, and how their James Beard semifinalist recognition helped transform the trajectory of the business.Beyond the food, the episode explores the importance of family, cultural identity, mentorship, and staying deeply connected to both St. Louis and Mexico while building something truly personal.From Yucatán traditions to modern technique, from masa to mezcal cocktails — this episode is all about honoring heritage through food.In this episode:Growing up between St. Louis and Mérida, YucatánFamily traditions and learning to cook from their grandmotherAlex Henry’s path into the culinary worldOpening at City Foundry STL during uncertain post-pandemic timesExpanding into El Molino del Sureste in South CityRegional Mexican cuisine and Yucatán influencesScratch cooking and farm-to-table sourcingHandmade masa dishes and smoked sweet potato preparationsTraditional Mexican candying techniques and seasonal dessertsThe evolving cocktail program and bringing on beverage manager Ben BauerGardening, specialty herbs, and growing ingredients onsiteBecoming James Beard semifinalists and the impact on the restaurantFavorite St. Louis restaurants and exploring the cityWhat’s next for the future of the Sureste restaurants

On this episode of The Sauce Podcast, host Lauren sits down with Bethany Budde-Cohen — owner of SqWires Restaurant & Market — to celebrate 25 years of one of Lafayette Square’s most beloved dining destinations and the story behind its lasting success.Bethany shares how she transformed a 130-year-old wire factory into a warm, character-filled restaurant, and the challenges that came with it — from construction setbacks and a major fire to navigating recessions and a global pandemic. Through it all, SqWires has remained rooted in its identity: elevated Midwestern comfort food, local sourcing, and a deep connection to the neighborhood.They talk about what’s kept SqWires thriving for over two decades, including house-smoked staples, a strong relationship with local farmers, and a commitment to consistency while still evolving with the times. Bethany also dives into the return and reinvention of the market concept during COVID, and how it’s become a curated, community-focused space for fresh, local goods.Beyond the food, the conversation highlights the importance of family in the business — including Bethany’s daughter stepping into a leadership role — and what it means to grow something that’s truly part of the fabric of St. Louis.From historic spaces to homemade herbs, from resilience to reinvention — this episode is all about building something that lasts.In this episode: The story behind SqWires Restaurant & Market  Transforming a historic wire factory into a restaurant  Overcoming a fire, delays, and economic challenges  What defines “elevated Midwestern” cuisine  House-smoked meats, brunch staples, and menu favorites  Sourcing local ingredients and working with farmers  The return and evolution of the SqWires market  Adapting through COVID and changing customer needs  Running a family business with the next generation  Why Lafayette Square is such a special community 

On this episode of The Sauce Podcast, host Lauren sits down with Braden— one of St. Louis’ fastest-growing food influencers — to talk about the highly anticipated Foodies Eat First Fest and how he’s turning the city’s food scene into a national destination.Braden breaks down the vision behind the festival, built “for foodies, by foodies,” and how he’s bringing together some of the most talked-about chefs, restaurants, and creators in one place — all at an accessible price point. From VIP all-you-can-eat experiences to curated vendor lineups and afterparties, this isn’t your typical food festival.But the conversation goes deeper than just the event. Braden shares his journey from corporate America to full-time creator, how he built a following by spotlighting local businesses, and why he believes St. Louis is one of the most underrated food cities in the country.They also dive into the future of Foodies Eat First — including expansion plans, restaurant week, micro festivals, and how content creators are driving real economic impact in cities like St. Louis.From toasted ravioli to Wagyu, from social media to city-building — this episode is all about passion, hustle, and putting St. Louis on the map.In this episode: - The concept behind Foodies Eat First Fest - How the festival makes high-end food more accessible - Featured chefs, restaurants, and unique food experiences - VIP vs General Admission breakdown - Expanding into multiple festivals and events - The rise of the creator economy in St. Louis - Braden's journey from corporate to content creator - How influencers are driving tourism and local growth - Favorite underrated food spots around St. Louis - The future of Foodies Eat First

On this week’s episode of The Sauce podcast, host Lauren sits down with Cally and Rich Conyers, owners of Prohibition, a hidden speakeasy tucked beneath a historic 150-year-old building in St. Louis’ Lafayette Square.They share how a fire-damaged, nearly demolished building was transformed into one of the city’s most immersive nightlife experiences—blending history, design, and storytelling into a moody, jazz-filled escape. But what truly sets Prohibition apart is its mission: honoring the rebellious, trailblazing women of the 1920s who defied the law, ran speakeasies, and helped shape the Prohibition era without recognition.From cocktails inspired by real historical figures to carefully curated artifacts and archives, every detail of the space is designed to bring these untold stories to life. Cally and Rich also dive into the evolution of the concept, the challenges of restoring a historic property, and how they’re creating a one-of-a-kind experience in St. Louis.The conversation explores the rich history of Prohibition, the resurgence of speakeasy culture, and how Prohibition STL is blending past and present through live jazz, curated menus, and interactive storytelling.From hidden entrances to powerful stories, this episode highlights how history, hospitality, and creativity can come together to create something unforgettable.In this episode: - Transforming a condemned 150-year-old building into Prohibition - The inspiration behind honoring women of the 1920s - Real stories of female bootleggers, owners, and activists - Designing an immersive speakeasy experience - The hidden entrance and atmosphere behind Prohibition STL - Jazz nights and bringing music history back to St. Louis - Expanding the cocktail menu and upcoming food program - Future plans for tastings, performances, and storytelling

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Brennan England, founder of the St. Louis Cannabis Club and The Cola Lounge—Missouri’s first cannabis consumption space.Brennan shares how his journey from activism and community-building led to creating a platform where cannabis culture meets education, wellness, and entertainment. From launching just before COVID to building a thriving network of events, partnerships, and experiences, he breaks down what it takes to normalize cannabis and create safe, inclusive spaces.The conversation dives into the evolution of the St. Louis cannabis scene, the vision behind the “Greenlight District,” and how experiential events—from comedy shows to wellness gatherings—are helping reshape public perception. Brennan also discusses the rise of cannabis tourism, innovative concepts like the Puff Puff Passport, and how collaboration across local businesses is driving growth in the industry.From grassroots beginnings to city-wide impact, this episode highlights the power of community-first entrepreneurship and redefining what cannabis culture can look like.In this episode: - Launching the St. Louis Cannabis Club and The Cola Lounge - Creating safe, social cannabis experiences without alcohol - The vision behind the Greenlight District - How events are breaking stigma around cannabis - The Puff Puff Passport and cannabis tourism - Building partnerships with local brands like SWADE and 4 Hands - The future of cannabis culture in St. LouisCome for the conversation. Stay for the culture. 🌿✨ Presented by SWADE Dispensary, with 12 locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and St. Louis Union Station.🎧 Watch on YouTube or listen on Spotify and all major platforms.📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Michael and Meredith Shadwick, the duo behind Honey Bee's Biscuits and a growing collection of beloved businesses in Kirkwood.Michael and Meredith share how their journey started during COVID, experimenting with food and launching at local farmers markets with no expectations—only to be met with overwhelming demand, long lines, and a defining moment that confirmed they had found something special.The conversation explores the rapid growth of Honey Bee's Biscuits, from early pop-ups to a brick-and-mortar success, and the evolution into multiple concepts across Kirkwood. They also discuss what it was like taking over the iconic Spencer’s Grill, balancing tradition with new ideas, and building a brand rooted in community.From sleepless nights and early uncertainty to scaling a multi-business operation, this episode highlights the realities of entrepreneurship and the power of following what you love.In this episode: - Starting Honey Bee's Biscuits during COVID - Turning a farmers market concept into a thriving business - The moment they knew it was going to work - Expanding into multiple concepts in Kirkwood - Taking over and evolving Spencer’s Grill - Building community through food and hospitality

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Brandon Cavanagh, Senior Director of Marketing at SWADE Dispensary, one of Missouri’s leading cannabis brands.Brandon shares his journey from the St. Louis hospitality scene, including owning a popular bar in The Grove, to transitioning into the cannabis industry. He talks about how that background shaped his approach to marketing, community engagement, and creating experiences that connect people in new ways.The conversation explores the growth of SWADE, from early days in Missouri’s medical market to becoming a vertically integrated company with locations across the state. Brandon also dives into the brand’s focus on community partnerships, unique events, and breaking the stigma around cannabis.From restaurant collaborations like the Best Buds series to large-scale activations at festivals and new concepts like The Church on Delmar, this episode highlights how cannabis culture is evolving and becoming more integrated into everyday life.In this episode: - Brandon’s journey from bar owner to cannabis marketing leader - The growth of SWADE and Missouri’s cannabis industry - What it means to be a vertically integrated cannabis company - Community partnerships and the Best Buds event series - New concepts like The Church on Delmar - Breaking the stigma around cannabis useCome for the conversation. Stay for the culture. 🌿 ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more at swadecannabis.com.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Loryn Nalic, chef and co-owner of Balkan Treat Box and Telva at The Ridge—two of St. Louis’ most celebrated dining spots.Loryn shares how she turned a passion for Balkan cuisine into a successful food truck and, eventually, a nationally recognized restaurant. She talks about the early challenges, the moment she realized the concept was taking off, and how that growth led to new ventures like Telva, a café rooted in European coffee culture.The conversation also covers the realities of running a restaurant, building a team, expanding service, and what it means to receive multiple James Beard nominations.From wood-fired breads to evolving menus and new ideas, this episode highlights the creativity and resilience behind one of St. Louis’ most beloved culinary brands.In this episode: - The origin of Balkan Treat Box and starting as a food truck - Bringing Balkan flavors and culture to St. Louis - The story behind Telva at The Ridge - Growing and scaling a restaurant business - Earning James Beard recognition - New menu items and expanding serviceCome for the food. Stay for the story. 🍽️✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Danni Eickenhorst, CEO of HuSTL Hospitality and co-owner of some of St. Louis’ most beloved restaurants, including Steve’s Hot Dogs, Steve’s Meltdown at City Foundry, and the iconic The Fountain on Locust.Danni shares how an unexpected partnership with musician and restaurateur Steve Ewing helped save Steve’s Hot Dogs from closing and led to a new chapter for the brand. From simplifying menus and building stronger teams to expanding into new locations and partnerships, Danni explains how HuSTL Hospitality is rethinking what it means to run a restaurant in today’s challenging industry.The conversation also dives into Danni’s background in nonprofit leadership and crisis response, including her experience working on disaster recovery after the 2011 Joplin Tornado and how those skills helped her lead community relief efforts when a tornado impacted parts of St. Louis near their restaurants.Danni also discusses the realities of running restaurants today — from rising costs and unpredictable weather to shifting customer habits — and how her team is adapting by expanding into catering, festivals, food trucks, and partnerships across the region.From loaded hot dogs and smash burgers to art deco dining rooms and ice cream martinis, this episode highlights the creativity, resilience, and community spirit behind some of St. Louis’ most recognizable dining spots.In this episode:Saving Steve’s Hot Dogs and partnering with Steve EwingTaking over the iconic The Fountain on LocustBuilding the restaurant group HuSTL HospitalityHow Danni’s nonprofit background shaped her leadership styleSupporting the St. Louis community during disaster recoveryExpanding into catering, festivals, and a new Steve’s Hot Dogs food truckFavorite menu items, cocktails, and local restaurantsCome for the hospitality insights. Stay for the stories behind the restaurants that help define St. Louis’ dining scene. 🍽️✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Alisha Blackwell-Calvert, Advanced Sommelier and beverage director at Madrina in Webster Groves, for a conversation about wine, hospitality, and the journey behind becoming one of the most recognized beverage professionals in the country.Alisha shares how her early love for science and curiosity about the world eventually led her to a career in wine — where chemistry, geology, and storytelling all come together in a single bottle. Now a 2025 James Beard semifinalist for Outstanding Beverage Professional, Alisha reflects on what the nomination means for her personally and for the St. Louis hospitality scene.From working in some of the city’s most respected restaurants to spending time outside the industry at Louis Vuitton, Alisha talks about the experiences that shaped her approach to hospitality and luxury service. She also shares what it takes to pursue the coveted Master Sommelier certification — one of the most difficult professional exams in the world — and why the journey matters just as much as the title.In this episode, Alisha also discusses building Madrina’s beverage program from the ground up, creating an Italian-inspired wine list that blends tradition with modern hospitality, and how travel, mentorship, and lifelong learning continue to shape her career.In this episode:- Alisha’s journey from Webster Groves native to Advanced Sommelier - Being named a 2025 James Beard semifinalist for Outstanding Beverage Professional - What it takes to pursue the Master Sommelier certification - Building Madrina’s wine and beverage program from scratch - Alisha’s favorite St. Louis restaurants and dining spots📍 Madrina – Webster Groves, MissouriCome for the wine knowledge. Stay for the stories behind the glass.✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Rick Lewis, owner of Grace Meat + Three in The Grove and Grace Chicken + Fish, for a conversation about hospitality, risk-taking, and growing a restaurant brand with purpose.Rick shares how his path from fine dining to Southern comfort food led him to help launch Nashville hot chicken in St. Louis before stepping out to build Grace from the ground up in 2017. What started as a leap of faith quickly grew — doubling in year two — and has since expanded to a second location, a thriving food truck, and a loyal community following.From signing a lease and building out a restaurant in just three months to navigating today’s challenging restaurant economy, Rick opens up about what it really takes to sustain and scale a local concept. He also talks about leadership, faith, raising young kids while running a business, prioritizing health in an industry built on indulgence, and why supporting local restaurants matters more than ever.In this episode: - How Grace Meat + Three went from concept to community staple - The differences between the Grove and Crestwood locations - Opening a second restaurant in today’s economic climate - Balancing business ownership, family life, and personal wellnessWhy hospitality is about more than just food📍 Grace Meat + Three – The Grove, St. Louis📍 Grace Chicken + Fish – Crestwood, MissouriCome for the fried chicken. Stay for the community.✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with LaTasha Smith, owner of Intertwine Wine Bar in Dutchtown, for a conversation about entrepreneurship, education, and building spaces where community thrives.LaTasha shares how a 10-year dream became reality — transforming a former residential space into a hidden, speakeasy-style wine bar where nearly everything inside was handcrafted by family. From a secret upstairs members’ lounge to a growing mocktail menu and themed pop-ups throughout the year, Intertwine is designed to be a modern-day “Cheers” in the heart of the neighborhood.Beyond hospitality, LaTasha is deeply rooted in education. A longtime educator currently working in St. Louis Public Schools while pursuing her PhD and superintendency certification, she talks about why policy matters, the importance of investing in youth, and how leadership at the table can shape the future of communities.In this episode: - How Intertwine Wine Bar went from dream to grand opening in Dutchtown - The power of pop-ups, mocktails, and creating inclusive spaces - Balancing business ownership, full-time work in education, and a PhD program - Why education and community development go hand in hand📍 Intertwine Wine Bar is located in Dutchtown, St. Louis🔗 https://intertwinebar.com/Come in a stranger, leave a friend.Follow IntertWine Bar: @intertwinewinebar

On this week’s episode of The Sauce PodcastOn this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jared Williamson, Head Brewer at Schlafly Beer, to talk creativity, legacy, and what the future of beer really looks like.Jared shares how his path into brewing began far from traditional beer school — starting as an art and music major before working his way up from cleaning kegs to leading operations at Schlafly’s original taproom. He dives into how beers are developed, from the “palate of the mind” to pilot batches, and what it means to honor a legacy brand while still pushing flavor forward.The conversation also explores how Schlafly is responding to changing drinking habits, including the rise of non-alcoholic and lower-ABV beers, and the launch of Shorty’s — a new line of small beers that are short on alcohol but long on flavor.In this episode:Jared’s journey into brewing and how creativity shapes his approach to beerHow Schlafly balances innovation with tradition while developing new beersThe rise of mindful drinking and the inspiration behind Shorty’s small beers📍 Schlafly Beer is based in St. Louis, Missouri🔗 https://www.schlafly.com/Follow Schlafly: @schlaflybeer

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jackie Price, founder and owner of Fennel Cooking Studio in Midtown St. Louis.Jackie shares her journey from culinary school to teaching at Saint Louis University, and eventually taking the leap to open Fennel — a hands-on cooking class studio built around accessibility, education, and community. She talks about blending culinary arts with nutrition, creating a space where people feel confident in the kitchen, and why food has always been her favorite way to bring people together.In this episode:- Falling in love with teaching cooking while still in culinary school- Building Fennel as a hands-on, community-focused cooking studio- Blending nutrition, practicality, and indulgence in the kitchen- Offering skill-based classes, global cuisines, and seasonal cooking- Launching food-centered travel retreats to Italy and France- Why learning how to cook is one of the most empowering life skills📍 Fennel Cooking Studio is located in Midtown St. Louis🔗 https://www.fennelstl.com/Follow Fennel: @fennel.stlFollow Jackie: @jackieprice711

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Brandon Oker, the Executive Chef at Pastaria and one of Sauce Magazine’s Ones to Watch in the February issue.Brandon shares his path from growing up in a town of 300 people near Lake of the Ozarks to working his way from dishwasher to leading one of St. Louis’s most beloved pasta institutions. He talks about work ethic, mentorship, and why hospitality is something he feels is simply “in his bones.”In this episode:Brandon’s early kitchen days at Porta Chima and learning hospitality from the ground upHow his upbringing shaped his leadership style and approach to foodStepping into Pastaria as executive chef, what stays sacred, and where seasonality comes into playWhy Pastaria continues to thrive as an accessible, family-friendly, truly democratic restaurantDream future concepts, testing recipes at home, and cooking alongside his 5-year-old son, Winston📍 Pastaria is open 7 days a week, 4–9 PM🔗 pastariastl.com Follow Brandon: @brandonoker

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jason Tilford, chef/owner behind Session Taco and the newly opened Lapez Mod Mex in the Central West End.Jason walks through nearly two decades of building chef-driven concepts in St. Louis, starting with a tiny, made-from-scratch Tortilleria in the CWE, to opening Mission Taco Joint in 2012, and now evolving the brand back to its roots while launching Lapez as a more elevated, sit-down experience.In this episode:How Jason and his brother Adam got started with Tortilleria, handmade tortillas and scratch cooking before it was common in STLOpening Barristers, St. Louis’ first soccer pub, and building a chef-driven bar food conceptMilagro in Webster Groves, early acclaim, and how it helped spark what became Mission Taco JointWhy scaling the “taco joint” model didn’t work everywhere, and what they’re doing to course-correctWhat sets Lapez Mod Mex apart, Spanish-forward drinks, curated wines, seafood-driven dishes, and knife-and-fork platesA real conversation about the current restaurant climate, closures, and what the industry is facing right now

On this week’s episode of The Sauce, host Lauren Healey is joined by Nathaniel Reid, chef and owner of Nathaniel Reid Bakery, one of St. Louis’ most celebrated bakeries.Nathaniel reflects on nearly 10 years in Kirkwood, three expansions, and the mindset that’s helped the bakery thrive through consistency, craft, and community support.In this episode:How Nathaniel went from aspiring scientist to award-winning pastry chefWinning a national pastry competition in New York and competing on the world stage in JapanThree James Beard Award nominations and what those recognitions mean to himWhy pastry satisfies both his scientific mindset and creative instinctsBuilding a business rooted in consistency, simplicity, and team cultureMore highlights:A wild early-career story involving a timber rattlesnake and an unexpected firingForaging, fossil hunting, and outdoor hobbies that still fuel his curiosityWhat it’s like watching customers and team members grow over a decadeWhy seeing smiles through the bakery window is the most rewarding part of the job🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.Presented by Swade Dispensary, with 11 locations across Missouri. Learn more about their new Passport Membership program at swadecannabis.com.

On this week’s episode of The Sauce, host Lauren Healey sits down with Andrew Cisneros, chef-owner of Jalea Peruvian Bistro in St. Charles and Brasas on the Delmar Loop.Andrew shares how opening a restaurant during the pandemic became the unexpected launch point for Jalea, how Brasas came to life as a rotisserie-focused concept, and why Peruvian food traditions are at the heart of everything he cooks.In this episode:Opening Jalea Peruvian Bistro during the pandemic and why it felt like now or neverThe evolution from a cevicheria to a broader Peruvian menuBrasas, rotisserie chicken, and finding the right space on DelmarThe sauces everyone loves, including aji verde, rocoto, and huancaínaThe story behind the papa rellena and why it disappeared and came back betterGrowing up Peruvian in St. Louis and learning to cook from familyWorking under Chef Pierre at The St. Louis ClubConsulting projects around town and launching Street Food by BrasasPlus:Favorite local spots Andrew loves to eat atStaying hands-on in the kitchenTravel, Peru, and plans to return🎧 Watch on YouTube or listen on Spotify and all major platforms.📅 New episodes of The Sauce drop every Tuesday.🌿 Presented by SWADE Dispensary, with 11 Missouri locations, and LHM, which has several properties around St. Louis, including Union Station and Westport Plaza. 

On this week’s episode of The Sauce, host Lauren Healey is joined by Alec Schingel, executive chef and owner of Robin Restaurant in Maplewood.Alec shares his journey from growing up in the Midwest to cooking in St. Louis, Charleston, Belgium, and New York, before returning home to open Robin. He talks about how European neighborhood restaurants, Midwest heritage, and intentional hospitality all shape the restaurant’s identity.In this episode:Alec’s path through Vicia, Winslow’s Table, and pop-ups that led to opening RobinWhat “comfort fine dining” means and how Robin fits into its own categoryThe story behind the mushroom hot dish and Midwest-inspired cookingHow a visit from Eric Asimov and The New York Times changed everything overnightWhy intentionality matters more than perfection in hospitalityBuilding a restaurant designed to age well, not chase trendsPlus:European influences behind Robin’s four-course prix fixe formatThe meaning behind the restaurant’s nameFavorite St. Louis spots Alec loves to eat and drinkwww.robinrestaurant.com🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes of The Sauce drop every Tuesday.🌿 The Sauce is presented by Swade, with 11 Missouri locations, and LHM, which has several properties around St. Louis, including Union Station and Westport Plaza. 

This week on The Sauce, Lauren sits down with Joe Edwards, the St. Louis icon behind many of the Delmar Loop’s most beloved landmarks, including Blueberry Hill, The Pageant, Delmar Hall, Pin-Up Bowl, The Moonrise Hotel, and Magic Mini Golf.Joe takes us back to 1972, when he opened Blueberry Hill during a time when the area had fallen on hard times, and explains how the Loop evolved from a 1930s shopping district into one of the most recognizable destinations in St. Louis, now named one of the “10 Great Streets in America” by the American Planning Association.In this episode, we talk about:The origin of Blueberry Hill and the famous jukebox that earned international recognitionJoe’s friendship with Chuck Berry and his 209 shows in the Duck RoomHow the Loop became a live music ecosystem, from 340-capacity rooms to 2,000-capacity venuesWhy musicians love playing the Loop, plus what makes Pageant catering a standoutThe story behind The Moonrise Hotel, the rotating moon, and St. Louis’ early rooftop bar sceneThe purpose of the St. Louis Walk of Fame, and famous inductees you might not realize are from STLThe Loop trolley, how it works, and why it’s a perfect “park once” weekend planWhat’s next for the Loop, including new development bringing more residents to the districtJoe’s philosophy for hospitality, building places that make people smileThe Sauce is presented by LHM, featuring holiday pop ups at 360 Downtown and 360 Westport, plus festive experiences at Union Station including the Polar Express Train Ride and the Train Shed transformed into the “Sleigh Shed.”

This week on The Sauce, Lauren sits down with Mario Iaccarino, partner at Casa Don Alfonso, the Italian restaurant inside The Ritz-Carlton, St. Louis, and an extension of his family’s legendary Don Alfonso 1890 in the Sorrento area of Italy.Mario shares the history behind the Don Alfonso legacy (four generations in hospitality), and why Casa Don Alfonso exists to preserve a disappearing world of Southern Italian traditions, especially the recipes passed down by grandmothers over centuries.In this episode, we talk about:The story of Don Alfonso 1890 and what it means to bring that legacy to St. LouisWhy handmade pasta is a non-negotiable at Casa Don AlfonsoThe real reason their pizza dough stands out, including the three-day process and daily adjustments based on conditionsHow storytelling and culture shape every dish, from Campania to the broader MediterraneanThe fan-favorite apple pizza, a Missouri-meets-Naples creationA new concept coming soon: Casa Pastry Boutique, featuring classic Neapolitan pastries and cakesMario’s approach to seasonal cooking and what’s new on the fall menu (minestrone, gnocchi, truffle, seasonal pizza, and more)Presented by LHM, with holiday pop ups at 360 Downtown, 360 Westport, and festive experiences at Union Station including the Polar Express Train Ride and the Sleigh Shed inside Train Shed.

Every December, El Monstero turns The Pageant into a full-blown Pink Floyd universe, complete with soaring guitar solos, aerial performers, and a loyal St. Louis crowd that treats it like a holiday rite of passage.In this episode of The Sauce, Lauren sits down with John Pessoni and Bill Reiter of El Monstero to talk about what it takes to keep a tradition like this going for nearly three decades.In this week’s episode of The Sauce:How El Monstero grew from a tribute idea into a seven-night holiday run at The PageantThe rehearsal process, set lists, and why they always tweak the show for repeat fansBuilding a true rock spectacle, from aerialists and dancers to video walls, pyro, and helicopters at the summer amphitheater showThe difference between the winter Pageant run and the Hollywood Casino Amphitheatre showJuggling El Monstero with The Urge, tribute bands, cover bands, and life outside of musicTheir love of St. Louis’ food scene, from pre-show spots on The Loop to Italian icons on The HillThe story behind their “gardening” tins collaboration with High Rule and how social media rules shaped the languageSponsored this week by LHM, with festive holiday pop ups at 360 Downtown, 360 Westport, and plenty of cheer at Union Station, including the Polar Express Train Ride and the Sleigh Shed inside Train Shed.🎧 Listen on Spotify, Apple Podcasts, and YouTube.🔗 Learn More & Buy Tickets: elmonstero.com

On this week’s episode of The Sauce, host Lauren Healey sits down with Doug Auer, co-founder of Third Degree Glass Factory and the developer behind the Delmar Maker District — one of St. Louis’ most creative, collaborative, and fast-growing corridors.Doug shares how Third Degree Glass began 23 years ago with a simple goal (a place to blow glass and teach workshops) and how it grew into the anchor of an entire makerspace ecosystem. He also talks through the evolution of the Maker District, the restaurant boom, and the community resilience that has shaped the neighborhood through floods, tornado damage, and rapid redevelopment.In this episode:The early days of Third Degree Glass and building a sustainable studio modelHow MADE STL and MADE for Kids came to lifePartnerships with Craft Alliance, The Magic House, and local makersThe district’s restaurant expansion — Esca, Florentin, Nixta, The Fountain on Delmar, and moreBehind the scenes of the tornado recovery and neighborhood cleanupWhat’s next for the district: retail, commercial, and long-term residential hopesDoug’s background in design and the glassblowing journey that started it allWhy Third Fridays remain the district’s biggest community drawSpecial thanks to this week’s episode sponsor — LHM, featuring holiday pop-ups at 360 Rooftop Bar, 360 Westport, and festive experiences at Union Station, including the St. Louis Polar Express Train Ride and the Sleigh Shed inside The Train Shed.🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.

Ice cream that can make you quit your corporate job? Clementine’s founder Tamara Keefe did exactly that.In this episode of The Sauce podcast, Lauren sits down with Tamara to talk about how she walked away from a “dream” executive role, turned a lifelong ice cream hobby into Clementine’s Ice Cream, and built a St. Louis–born brand that now supports more than 200 local families.In this episode: Leaving corporate America to follow a passion for ice creamGrowing from one shop in Lafayette Square to ten locations across STL, Illinois, and Kansas CityThe origin of Clementine’s “microcreamery” standards — high butterfat, low overrun, and real ingredientsHow the boozy “naughty” ice creams came to lifeClementine’s leadership in nondairy and kosher-certified ice creamsThe new Holiday Cookie Exchange collection with women chefs across the countryIce Cream with Santa and holiday seasonal releasesThe limited-edition Clementina Build-A-Bear collaborationWhat’s next for Clementine’s, including grocery expansion in 2026🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.Presented by our friends at LHM, celebrating the holidays with festive pop ups at Three Sixty Downtown, 360 Westport, and seasonal experiences at Union Station, including the Polar Express Train Ride and the Sleigh Shed at Train Shed.

On this week’s episode of The Sauce, host Lauren Healey sits down with Arica Avery, the force behind STL Pot Chef, to talk about cannabis-infused dining, community events, and breaking stigma in St. Louis.Arica shares how college experiments with flavor and dosage grew into a full slate of curated experiences, from pop-up markets to chef competitions. She explains how private, 21+ events work in Missouri, why “low and slow” dosing matters, and how her team partners with chefs, venues, and sponsors to keep things safe, fun, and delicious.In this episode:The origin of STL Pot Chef, shaped at the Cola Lounge, Missouri’s first cannabis consumption loungeEvent formats at a glance: Munchie Market food court vs. Danksgiving chef competitionHow ticketing works, tasting tiers, and VIP early entry with chef meet-and-greetsWhy each tasting sample is 5 mg, and how guests vote to award a $1,000 prizeWorking with chefs like Chef Terri Jayne (Gateway Grub), Chef Bailey, and Chef Marca (Magic Infusions)Legal basics for private, 21+ events, ID checks, and electronic waiversHemp-derived partners like Mighty Kind and giveaways from WeedmapsEdibles as an alcohol alternative, safe dosing strategies, and stories of recoveryUpcoming dates:Danksgiving competition, Nov 23Munchie Market: Holiday Edition, Dec 14 at Little BivoBook a private infused dinner: custom menus, custom dosage, in-home or event catering with STL Pot Chef’s partner chefs.🔗 stlpotchefs.com 📱 @stlpotchef on all platforms🎧 Watch on YouTube or listen on Spotify and all major platforms.📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey is joined by Kevin Lemp, president of 4 Hands Brewing Co., to talk about 14 years of brewing, creativity, and community in St. Louis.Kevin shares how he turned a passion for small-batch beer into one of the city’s most beloved craft beverage brands — and how 4 Hands has evolved into a full-scale beverage company with spirits, cocktails, and soon, cannabis drinks.In this episode:How Kevin’s decade at Gallo Winery laid the groundwork for 4 Hands’ 2011 launchThe evolution from one brewery to four locations: LaSalle Park, Chesterfield, Kirkwood, and STL AirportFood partners that elevate the taproom experience — Hi-Pointe Drive-In and Peacemaker Lobster & CrabNavigating the craft beer boom, brand innovation, and staying “true to self” through market shiftsLaunching 1220 Spirits and Withered Oak — from gin and Amaro to aged rye and bourbonRethinking canned cocktails under the 4 Hands brandThe new 4 Hands Cannabis beverage line — THC drinks crafted with functional ingredients like reishi, cordyceps, and goji berryStaying patient with regulations and choosing the right timing for expansionMore highlights:City Wide turns 10 in 2026 — 4 Hands’ philanthropic brand that’s donated over $400,000 to local nonprofitsHow hemp-derived delta-9 THC beverages fit into Missouri’s evolving lawsUpcoming innovations in beer and cocktails for 2026Kevin’s thoughts on STL’s creative food scene, favorite spots, and how meditation helps him stay grounded🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey sits down with owner Derek Deaver and director of operations Tara Byerley to talk about the growth of Three Kings Public House and its sister concept, Casa de Tres Reyes.Derek shares his path from early days at Mike Duffy’s to opening Deaver’s in Florissant, then launching Three Kings on the Delmar Loop in 2011 and expanding across the region. Tara explains how strong hiring, training, and culture have powered the group’s consistency and success.In this episode:The Three Kings timeline: Delmar Loop (2011), Des Peres (2014), South County (2017), STL Airport (2018)Why Casa de Tres Reyes launched in 2022 — and how chef partners shaped the menuCross-utilizing kitchens (hello, smoked wings) while keeping each concept distinctPaying staff well, reducing turnover, and sharing takeout tips with the back of houseBuilding a serious gluten-free program with dedicated fryers and strict protocolsThe upcoming Cottleville location — and why it’s expected to be a top performerMore highlights:Gluten-free wins: fried pickles, wings, buffalo chicken wrap — about 95% of the menu can be made GFSTL Airport love: Three Kings has ranked nationally on USA Today’s 10Best Airport Bars (vote daily via the link on their site)Fan favorites: Smashburger, wings, poke bowl, chicken stir-fryDelmar fire in April 2023 and plans to return to the Loop when the right space is foundCreating a better dining room vibe with a simple headphone policy🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey is joined by Todd Hotaling from Lodging Hospitality Management (LHM) to talk Westport Plaza, Union Station, holiday pop-ups, and what’s coming next for one of St. Louis’ largest hospitality groups.LHM at a glance: 20+ St. Louis hotels, 10 restaurants, and marquee attractions at Union Station.In this episode:Westport Plaza’s revival, from Westport Social and Three Sixty Westport to the new Basso plus a refreshed pedestrian plaza with free concertsUnion Station today, including the aquarium, St. Louis Wheel, new swing ride, pirate ship, and mini coaster, plus interactive family fun and those koi fish feedingsSeasonal magic, from Sleigh Shed at Train Shed to “Up on the Rooftop” at both Three Sixty locationsPolar Express details, car types, actor crew, and why it’s become a Midwest holiday traditionRestaurant rundown at Union Station: Soda Fountain, Train Shed, The Pitch, Landry’s, and Station Grille historyLooking ahead:New taco-focused concept replacing Fuzzy’s at WestportIdeas in exploration: a country whiskey bar, mini bowling, and more group-friendly experiencesA first-of-its-kind summer train event planned for Union Station, with out-of-town drawNotes on hotels and private events, plus 21+ policy and evening hours at both Three Sixty locations🎧 Watch on YouTube or listen on Spotify and Apple Podcasts.📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt.Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like.In this episode:How Neon Greens grows most of its lettuce on-site hydroponically (and why fresher means more flavor and nutrients)The story behind building a queer-owned, design-forward restaurant in The GroveHow Josh’s background in Broadway, TV, and film design shaped the restaurant’s look and feelA peek inside the weekend farm tours and the “Willy Wonka for salads” conveyor setupThe cult-favorite Pão de Queijo, especially the chili-crisp versionThe vegan Thai basil–matcha soft serve and “The Works” sundaeThe story behind Biscuit Town, the breakfast pop-up returning this fallCollaborative bowls with STL favorites: Grace Meat + Three, Balkan Treat Box, Qui Tran (Nudo and Mai Lee), Fennel Cooking Studio, Damn Fine Hand Pies, and Salt & SmokeMore highlights:The late-summer Salt & Smoke collab bowl with five-spice pork and charred-scallion green goddess dressingWhy Josh chose to build in St. Louis, blending community, agriculture, and designExpansion plans already in motion, with the county at the top of the list🌿 Visit neongreensstl.com for farm tour info, seasonal menus, and Biscuit Town updates.🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey is joined by Lia Holter — the award-winning baker and owner of Made. by Lia in Old Town Florissant, who just released her first cookbook.Lia shares how she turned a passion for baking with her mom and grandmother into a full-fledged career — from launching a small Facebook page in 2012 to winning TLC’s Next Great Baker and growing her brand into one of St. Louis’ most beloved bakeries.In this episode:How Lia’s family traditions and pastry-school training shaped her baking philosophyThe story behind Made. by Lia — from home kitchen to bakery in Old Town FlorissantWhat it was like competing (and winning) on Next Great BakerHow she built her business through pop-ups, community support, and a $25K KickstarterWriting and testing recipes for her new cookbook, released just in time for holiday bakingBalancing entrepreneurship, motherhood, and finding joy in bothMore highlights:Where to pick up the Made. by Lia cookbook — madebylia.com, Amazon, Target, and local retailersTasting table favorites: cherry strudel, jumbo chocolate chip cookies, vegan cinnamon sugar donuts, and vegan/gluten-free chocolate espresso donutsThe secret behind her “not-too-sweet” baking style — and how she keeps her passion alivehttps://www.madebylia.com/🎧 Watch on YouTube or listen on Spotify and all major platforms. 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, award-winning chef Nick Bognar joins us to talk about his three acclaimed restaurants—Indo, Sado, and Pavilion—and how each represents a different side of his cooking.In this episode:How Nick’s Thai family traditions shape Indo’s contemporary Asian fine diningWhat to expect from Sado’s sushi program (and why balance beats bravado at the bar)Pavilion’s ambitious two-hour, 18-course omakase experienceSignature dishes: Indo’s palm sugar ribs + Sado’s grilled short rib yakitoriHow his team keeps menus fresh with new spaces like Indo’s sunroom and happy hoursRecognition highlights:James Beard Award semifinalist, Rising Star Chef of the YearBest New Restaurant nominations for both Indo and SadoNational press from GQ and Esquire🎧 Watch on YouTube or listen on Spotify and all major platforms.📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, we’re joined by Tim Wiggins — the bartender and restaurateur behind Yellowbelly, Lazy Tiger, and the soon-to-open Extra Wavy. Tim traces his path from Small Batch and Bailey’s Range to building cocktail programs that pair bold, tropical flavors with balance and precision.In this episode:What to expect at Extra Wavy (seafood-forward, raw bar vibes in a 150-year-old space)How Tim collaborates with chefs and builds menus that feel approachableWhy clear menu descriptions and fair pricing matterHis “juicy yet dry” cocktail style (hello, Amontillado sherry)How salt, texture, and nostalgia play into his drink designMore highlights:Where to sip his consulting work (Bangers Only) around STL — Three Sixty Westport, Westport Social, Train Shed at St. Louis Union StationA sneak peek at Prohibition, a classics-leaning speakeasy in the same  building as Extra WavyWhat he’s drinking now: unapologetic negronis + perfectly fresh daiquiris Watch on YouTube or listen on Spotify and all major platforms. New episodes drop every Tuesday.

On this week’s episode of The Sauce podcast, we’re joined by Natasha Bahrami, the “Gin Girl” herself and owner of The Gin Room. Natasha shares her family’s story from Café Natasha to creating one of the country’s most education-forward gin bars, where the cocktail list is mapped to a botanical “DNA” flavor spectrum.We dig into standout drinks like the Tropical clarified milk punch and the Double Standard, a playful Negroni riff served with a Jell-O shot on the side. Natasha also talks about bringing on chef Justin Newsom to develop a new Mediterranean-leaning, New American food program at The Gin Room.Looking ahead, she previews two big events: -The Sauce Launch Party on Thursday, September 25 at The Gin Room-The 10th Annual Gin World Week, running October 5–12Gin Week culminates with a festival at Majorette and features global legends like Simon Ford of Ford’s Gin, Miranda Hayman of Hayman’s, and Dave Smith of St. George, plus an intimate Dinner with the Legends at The Gin Room on Wednesday, October 8.Learn more at natashasginroom.com and follow @natashasginroom + @thegingirl for updates.Watch The Sauce podcast on YouTube or listen on Spotify and all major platforms. New episodes drop every Tuesday.