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. Louis
• Why handmade pasta is a non-negotiable at Casa Don Alfonso
• The real reason their pizza dough stands out, including the three-day process and daily adjustments based on conditions
• How storytelling and culture shape every dish, from Campania to the broader Mediterranean
• The fan-favorite apple pizza, a Missouri-meets-Naples creation
• A new concept coming soon: Casa Pastry Boutique, featuring classic Neapolitan pastries and cakes
• Mario’s approach to seasonal cooking and what’s new on the fall menu (minestrone, gnocchi, truffle, seasonal pizza, and more)

 Listen on Spotify, Apple Podcasts and YouTube. 

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.

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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 Healey 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 Pageant
• The rehearsal process, setlists, and why they always tweak the show for repeat fans
• Building a true rock spectacle, from aerialists and dancers to video walls, pyro, and helicopters at the summer amphitheater show
• The difference between the winter Pageant run and the Hollywood Casino Amphitheatre show
• Juggling El Monstero with The Urge, tribute bands, cover bands, and life outside of music
• Their love of St. Louis’ food scene, from pre-show spots on The Loop to Italian icons on The Hill
• The story behind their “gardening” tins collaboration with High Rule and how social media rules shaped the language

Sponsored 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 and buy tickets at elmonstero.com.

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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. Make sure you check out our feature from the November issue about how the Delmar Maker District is bouncing back after the May 2025 tornado tore through the neighborhood.

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 model
• How MADE STL and MADE for Kids came to life
• Partnerships with Craft Alliance, The Magic House, and local makers
• The district’s restaurant expansion: Esca, Florentin, Nixta, The Fountain on Delmar, and more
• Behind the scenes of the tornado recovery and neighborhood cleanup
• What’s next for the district: retail, commercial and long-term residential hopes
• Doug’s background in design and the glassblowing journey that started it all
• Why Third Fridays remain the district’s biggest community draw

Watch on YouTube or listen on Spotify and all major platforms. New episodes drop every Tuesday.

Special 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.

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Ice cream that can make you quit your corporate job? Clementine’s Ice Cream 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 cream
• Growing from one shop in Lafayette Square to ten locations across STL, Illinois, and Kansas City
• The origin of Clementine’s “microcreamery” standards — high butterfat, low overrun, and real ingredients
• How the boozy “naughty” ice creams came to life
• Clementine’s leadership in nondairy and kosher-certified ice creams
• The new Holiday Cookie Exchange collection with women chefs across the country
• Ice Cream with Santa and holiday seasonal releases
• The limited-edition Clementina Build-A-Bear collaboration
• What’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.

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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 lounge
• Event formats at a glance: Munchie Market food court vs. Danksgiving chef competition
• How ticketing works, tasting tiers, and VIP early entry with chef meet-and-greets
• Why each tasting sample is 5 mg, and how guests vote to award a $1,000 prize
• Working 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 waivers
• Hemp-derived partners like Mighty Kind and giveaways from Weedmaps
• Edibles as an alcohol alternative, safe dosing strategies, and stories of recovery

Upcoming dates:

• Danksgiving competition, Nov 23
• Munchie Market: Holiday Edition, Dec 14 at Little Bivo
• Book a private infused dinner: custom menus, custom dosage, in-home or event catering with STL Pot Chef’s partner chefs.

Watch on YouTube or listen on Spotify and all major platforms. New episodes drop every Tuesday.

The post STL Pot Chef is The Sauce podcast guest this week appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

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 cannabis drinks.

In this episode:

• How Kevin’s decade at Gallo Winery laid the groundwork for 4 Hands’ 2011 launch
• The evolution from one brewery to four locations: LaSalle Park, Chesterfield, Kirkwood, and STL Airport
• Food partners that elevate the taproom experience — Hi-Pointe Drive-In and Peacemaker Lobster & Crab Co.
• Navigating the craft beer boom, brand innovation, and staying “true to self” through market shifts
• Launching 1220 Spirits and Withered Oak — from gin and Amaro to aged rye and bourbon
• Rethinking canned cocktails under the 4 Hands brand
• The new 4 Hands Cannabis beverage line — THC drinks crafted with functional ingredients like reishi, cordyceps, and goji berry
• Staying patient with regulations and choosing the right timing for expansion

More highlights:

• City Wide turns 10 in 2026 — 4 Hands’ philanthropic brand that’s donated over $400,000 to local nonprofits
• How hemp-derived delta-9 THC beverages fit into Missouri’s evolving laws
• Upcoming innovations in beer and cocktails for 2026
• Kevin’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.

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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 menu
• Cross-utilizing kitchens (hello, smoked wings) while keeping each concept distinct
• Paying staff well, reducing turnover, and sharing takeout tips with the back of house
• Building a serious gluten-free program with dedicated fryers and strict protocols
• The upcoming Cottleville location, and why it’s expected to be a top performer

More highlights:

• Gluten-free wins: fried pickles, wings, buffalo chicken wrap — about 95% of the menu can be made GF
• STL 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-fry
• Delmar fire in April 2023 and plans to return to the Loop when the right space is found
• Creating 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.

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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 concerts
• Union Station today, including the aquarium, St. Louis Wheel, new swing ride, pirate ship, and mini coaster, plus interactive family fun and those koi fish feedings
• Seasonal magic, from Sleigh Shed at Train Shed to “Up on the Rooftop” at both Three Sixty locations
• Polar Express details, car types, actor crew, and why it’s become a Midwest holiday tradition
• Restaurant rundown at Union Station: Soda Fountain, Train Shed, The Pitch, Landry’s, and Station Grille history

Looking ahead:

• New taco-focused concept replacing Fuzzy’s at Westport
• Ideas in exploration: a country whiskey bar, mini bowling, and more group-friendly experiences
• A first-of-its-kind summer train event planned for Union Station, with out-of-town draw
• Notes 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.

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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 salad spot in the Grove 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 Grove
• How Josh’s background in Broadway, TV, and film design shaped the restaurant’s look and feel
• A peek inside the weekend farm tours and the “Willy Wonka for salads” conveyor setup
• The cult-favorite Pão de Queijo, especially the chili-crisp version
• The vegan Thai basil–matcha soft serve and “The Works” sundae
• The story behind Biscuit Town, the breakfast pop-up returning this fall
• Collaborative 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 & Smoke

More highlights:

• The late-summer Salt & Smoke collab bowl with five-spice pork and charred-scallion green goddess dressing
• Why Josh chose to build in St. Louis, blending community, agriculture, and design
• Expansion 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.

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This week on The Sauce, host Lauren Healey sits down with Lia Holter, the award-winning baker and owner of Made. by Lia at 610 Rue St. Francois St. in Old Town Florissant, who has released her first cookbook just in time for the holiday baking season. She’s also the cover star of our October 2025 issue.

Holter shares how a childhood spent baking alongside her mom and grandmother blossomed into a thriving career. What began as a small Facebook page in 2012 has grown into one of St. Louis’ most beloved bakeries, with a national spotlight moment when she took home the top prize on TLC’s Next Great Baker.

In the episode, Holter opens up about how family traditions and pastry-school training shaped her “not-too-sweet” baking style and how she built her business through pop-ups, community support, and a $25,000 Kickstarter campaign. She also gives listeners a behind-the-scenes look at developing and testing recipes for her debut cookbook, along with tips on balancing entrepreneurship, motherhood, and creativity.

Listeners can expect plenty of tasty talk too, including her team’s current favorites: cherry strudel, jumbo chocolate chip cookies, vegan cinnamon sugar donuts, and vegan/gluten-free chocolate espresso donuts.

Holter’s new cookbook is available now at madebylia.com, Amazon, Target, and local retailers. Watch the full interview on YouTube or listen on Spotify and all major podcast platforms. New episodes of The Sauce drop every Tuesday.

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