Andrew Cisneros’ resume includes working for some of the best and most well-known chefs in St. Louis, including names like Pierre Chambrin, Ben Poremba and Gerard Craft, to name a few. Now in 2025, along with owning and operating two restaurants, he has added working as the new food partner at Rockwell Beer Co. in the Grove to that list. 

When Cisneros began to look for his next restaurant space in 2023, he reached out to Rockwell co-owner Chris Hulse, who owned a vacant restaurant space in the Tower Grove area. While the two did not work together at that time, Cisneros mentioned in their conversation his other interest in running the food program at Rockwell. In 2024, Hulse reached back out to work together to reinvent the menu, which launched earlier this year.

“Breweries are supposed to be experimenting, supposed to be pushing the envelope. In our previous iteration, there were four or five items, never changed, there wasn’t much push for innovation. I think that’s changed with Andrew on board, where it’s much more interesting and we have way more options. I think it’s improved,” Hulse said.

With his family’s Peruvian heritage and his background in European restaurant training, Cisneros blends the two together at his restaurants, Jalea on historic Main Street in St. Charles and Brasas located in the Delmar Loop. The new Rockwell Beer Co. menu features what Cisneros calls Peruvian-American cuisine, and includes dishes like the Chancho Sando and his Peruvian twist on a traditional American burger. 

“We’re always staying creative and want to stay on our toes and try new things and keep it interesting for the brewery and for our guests. We do it at Brasas, we do it at Jalea, we always see a special, we see something new on the menu. When it comes to Brasas street food, I think we’ve established our identity to be Peruvian American. It’s going to be the best of both worlds,” Cisneros said. 

Rockwell Beer Co. opened up their first location in the Grove in November 2018 followed by their second location in Francis Park in October 2021. When Cisneros joined the team, he did not want to alter the menu too much in an effort to keep regulars satisfied. Instead, he was inspired by the original menu of burgers and fries and wanted to bring in his own twist on those classics.

“It’s amazing the amount of different options you have there in such a small space. With Andrew on board, he has simplified our lives so much in terms of the quality, the labor, keeping everything in line,” Hulse said.

Inspired by the festivities of the holiday season, Rockwell Beer Co. is hosting a Candy Cane Lane Run on Dec. 10, and Holiday Market on Dec. 14 with Lllamas. You can find more information on upcoming events on their Instagram page and website.

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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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For Christina Musgrave, food has always been meaningful: a form of creativity, memory and connection. Some of her earliest memories consist of crafting makeshift breakfasts for her parents, the early makings of her first charcuterie board: small plates of crackers, shredded cheese and pepperoni.

After several years in corporate America, Musgrave found herself drawn back into the kitchen and to her first love: food. Through her new blog, Tasting with Tina, she began documenting homemade meals and exploring food photography.

Over the next two years, her recipes evolved, her photography flourished, an audience grew, and a brand was born. Since then, Musgrave’s joy for cooking has taken her around the world, from leading a culinary retreat in Italy to partnering with top brands, and now the release of her highly anticipated debut cookbook.

Tasting Every Day: Easy Recipes for the Weeknight Cook brings Tasting with Tina into readers’ homes as a high-quality, approachable cookbook designed to be both a kitchen companion and a source of inspiration for weeknight cooking. The book features 50 delicious recipes that embody Musgrave’s philosophy: accessible, flavorful and beautiful dishes that can make weeknight cooking feel nearly effortless. Each recipe includes notes and substitutions to accommodate dietary needs, making it easy to adapt dishes for vegan or gluten-free lifestyles.

“It’s important to me that everyone feels included at the table,” Musgrave said. “I wanted to provide as many options as possible for different needs.”

These are the kinds of meals Musgrave would turn to after long corporate days. She now shares those same dishes with readers: elevated recipes that are simple to make and beautiful enough to impress.

Tasting Every Day celebrates flavor and ease, using familiar tools and pantry staples to create something extraordinary. Some of Musgrave’s favorites include the Caramelized Onion and Gruyère Tarts, buttery, flaky and perfect for entertaining, the Italian Shrimp and Grits, her twist on a classic dish that adds golden mushroom polenta, and the Cauliflower and Chickpea Bowls with Cumin Yogurt Sauce, a vegetarian standout she calls one of the best in the book (she always doubles the creamy yogurt sauce!).

Musgrave recommends her Simplified Steak Diane for an at home date night, a classic steakhouse dish paired with a crisp salad. Coming from a large family of forty cousins, she also shares her roasted tomato sauce recipe perfect for homemade meatballs best served with burrata, garlic bread and a Caesar salad, the ultimate family meal. For a taste of home, Musgrave’s ode to St. Louis is her take on Lemon Paccheri Pasta, inspired by her favorite dish at Katie’s Pizza & Pasta that blends lemon, cauliflower and pistachios.

Tasting Every Day will be released on Nov. 24, available on both Amazon and the Tasting with Tina website. From plant-forward meals and unique pastas to vibrant salads and nourishing bowls, Musgrave’s debut invites her fellow home cooks to the beauty of cooking with recipes designed to fit seamlessly into their busy everyday schedule.

Editor’s note: Musgrave has done photography work for Sauce Magazine.

Recipe: Caramelized Onion and Gruyère Tart
The Caramelized Onion and Gruyère Tart is a crowd favorite for entertaining; elegant in presentation yet simple to prepare. With its buttery pastry, golden caramelized onions, and rich melted Gruyère, it’s a cozy dish that’s perfect for the holidays. Serve it with a crisp salad or a glass of white wine for an effortless and sophisticated start to any gathering.

Prep Time: 20 minutes 

Cook Time: 15 minutes 

Total Time: 35 minutes 

Makes 4-6 Servings 

Ingredients: 

2 tablespoons olive oil 
2 white onions, thinly sliced 
½ teaspoon garlic powder 
½ teaspoon salt 
½ teaspoon black pepper 
1 sheet puff pastry, thawed 
1 cup shredded Gruyère cheese 
1 egg, beaten 
Fresh thyme or rosemary, for serving 
Flake salt, for serving 

Directions: 

1. Cook the onions: Heat a large skillet over medium heat. Add olive oil and sliced onions. Cook for about 20 minutes, stirring occasionally, until softened and lightly golden. Stir in garlic powder, salt, and pepper. Remove from heat and let cool slightly. 
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 
3. Prepare the pastry: On a lightly floured surface, roll out the puff pastry and cut into 9 equal squares. Place them on the prepared baking sheet. 
4. Assemble: Spoon a small amount of the onion mixture into the center of each square. Top with a generous sprinkle of shredded Gruyère. Brush the edges of the pastry with beaten egg. 
5. Bake: Bake for 12–15 minutes, or until puffed and golden brown. 
6. Garnish and serve: Remove from the oven and top each square with fresh thyme or rosemary and a pinch of flake salt. Serve warm. 

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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.

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4 Hands Brewing Co. President Kevin Lemp has long made community impact as core to the brewery’s identity as the beer itself. As he shared on The Sauce podcast episode that aired earlier this week, philanthropy isn’t a side project: it’s integral to the brand. Here he shares the brewery’s top five recent philanthropic collaborations.

Tornado Action Relief with Action St. Louis
“4 Hands partnered with Action St. Louis to create Tornado Action Relief, developing a custom T-shirt and donating 100% of proceeds. The effort raised $11,367 for those affected by the storm.”

The Holiday McGift Shoppe with Ronald McDonald House
“This annual volunteer event is one the team has participated in for years, first discovered when Ronald McDonald House became a City Wide beneficiary. It’s a meaningful chance for leadership to work hands-on in giving back.”

City Wide American Pale Ale
“City Wide is the brewery’s flagship philanthropic brand – now the No. 1 selling craft beer in St. Louis – and has generated over $400,000 for local nonprofits, partnering with 36 organizations to date.”

Pedal the Cause Lager
“Launched in 2024, this partnership introduced a Pedal the Cause Lager featured at Dierbergs in collaboration with Big Shark Bikes. Pedal the Cause was also selected as a City Wide recipient for 2025.”

City Wide Pride in collaboration with PROMO Missouri
“This annual Pride Month release donates $1 per case to PROMO Missouri, supporting their statewide mission and reinforcing 4 Hands’ commitment to LGBTQ+ advocacy.”

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As vice president of sales and revenue at Lodging Hospitality Management (LHM) – which owns many of the city’s landmark properties including Union Station, Westport Plaza, and more – Todd Hotaling knows good dining. Fresh off his recent appearance on our podcast, he shares a few of his go-to spots around St. Louis.

Broadway Oyster Bar
“This place is iconic. Awesome food, great music, plenty of things to stare at!”
736 S. Broadway, St. Louis, broadwayoysterbar.com

Pad Thai St. Louis
“Maybe I have a thing for small places in strip mall settings. There isn’t a better curry in town. The staff are great, and I’ve always had a great experience there.”
12676 Lamplighter Square Shopping Center, St. Louis, padthaistl.com

Roberto’s Trattoria
“So proud of Matt and Jaime for taking this unassuming restaurant and carrying on its tradition of great service and delicious Italian food.”
145 Concord Plaza Shopping Center, Sappington, robertosstl.com

Tokyo Sushi
“You have to have a local sushi place. This small, family-owned spot has been providing me a wonderful selection of sushi for a long time.”
3729 S. Lindbergh Blvd., St. Louis, tokyosushimissouri.com

Twisted Tree Steakhouse
“These guys just get good food, and they stay busy so the service is great. Their model is gold.”
10701 Watson Road, St. Louis, twistedtreesteakhouse.com

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By the time Lia Holter opened Made. by Lia in 2020, she’d spent nearly a decade building a loyal following for her lavish layered cakes and polished pastries. But this fall marks a new milestone for the baker and TLC’s Next Great Baker winner: the release of her first cookbook, a project that reflects both her professional expertise and her life at home as a mother of three. Holter shared the concept had been quietly developing for years before reaching the page. “I’ve always wanted to write a cookbook,” she explained. “But I never really thought I’d have the time to do it.”

The opportunity came unexpectedly through her long-running relationship with Fleischmann’s Yeast. After working as a brand ambassador for several years, Holter stayed close with the company’s leadership even after her contract ended. Then one day, Rick from AB Mauri (Fleischmann’s parent company) called with a proposal: Would she like to develop a cookbook for them, showcasing some of her favorite recipes while featuring their yeast? “I was like, heck yeah,” Holter laughed. “I’ve always wanted to write a book.”

Over two years – save for a short break to welcome her third child – Holter and her team meticulously tested and fine-tuned recipes spanning each era of her baking life. Some selections hail directly from her St. Louis bakery’s display, including the colossal chocolate chip cookies and gluten-free lemon blueberry scones that draw daily praise from customers. Others reach back to Holter’s earliest kitchen experiments – like the lemon meringue tart she first tried to master in grade school using store-bought crust and a boxed mix, which she’s since transformed into a fully scratch-made showstopper.

“That one’s really special,” she said. For the new book, Holter also created recipes designed specifically for the home baker: approachable, versatile base recipes that invite experimentation. Her Everyday Loaf, for instance, can be baked plain or customized with cranberries, orange zest, cinnamon-raisin or countless other combinations. Her focaccia dough, one of her personal favorites, is easy enough for beginners but impressive enough to make them feel like pros.

“I wanted recipes that people feel confident making at home, that actually look like the picture,” she shared. That philosophy extends to her cake recipes, which Holter said are where it all started for her. Her one-bowl chocolate cake (finished with a splash of coffee to deepen the flavor) is endlessly adaptable, as is her classic vanilla cake.

“I’m all about simplicity and mastering a few solid recipes you can go back to every year,” she said. “Less is more.” The cookbook also captures the family-centered approach Holter has woven into her business since its earliest days. After studying abroad in Italy and starting Made. by Lia as a Facebook page in 2012, she built her reputation cake by cake, first from a tiny apartment and later from a borrowed commercial kitchen.

By the time she purchased her current storefront at 610 Rue St. Francois St. in Florissant, Holter had already weathered national TV exposure, the birth of her daughter and the long road of entrepreneurship. Finding the space itself had been a journey: Holter had searched for years, exploring neighborhoods across St. Louis. When they first toured the building that would become Made. by Lia, she didn’t immediately feel the spark she had hoped for. But then, days later while driving by, a small detail caught her eye: a fake cherry blossom tree had appeared in the window, a whimsical sign that hadn’t been there on previous visits. Cherry blossoms have always held personal significance for Holter – they’re tattooed on her wrist and even appear in her signature photos of baked goods, a quiet emblem of her craft and vision.

Holter unlocked the doors for opening day in August 2020, at the height of the pandemic. The early months were punishing – late nights, a skeleton staff and her children napping or playing in the bakery between shifts. But the shop quickly developed a dedicated following, and today Made. by Lia employs around 20 people.

Holter said the proximity to her home and her children is what makes it possible. “People always ask, how do you do it all? Well, I don’t do it all,” she laughed. “But being so close lets me run home, pick up my kids, or even nurse my baby between tasks. My kids see me working hard for something I love, and that makes all the difference.”

With her first cookbook, Holter hopes to extend that spirit into other people’s kitchens. “My goal is to bring people back to the table,” she said. “We’re all so busy, but there’s not much better than sitting down together at the end of the day. Whether you’re baking with your kids or dropping off a loaf to a neighbor, it’s about sharing.” Lia Holter’s cookbook is available now at Made. by Lia, online at madebylia.com (with nationwide shipping), and at select local bookstores including Barnes & Noble and local cookbook shop Anchovy. “I don’t want it to sit on a shelf,” Holter said. “I want people to open it, bake from it and make the recipes their own.”

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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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Pierce Creek is adding a new experience to its dinner lineup this fall. Beginning Nov. 7, the restaurant’s newly appointed butcher, Greg May, will host The Butcher’s Cut Fridays, a weekly dining experience spotlighting hand-selected steaks and chef-driven technique.

Each Friday evening, May will stay late behind the counter, choosing the finest cuts straight from the Pierce Creek case – rib-eyes, strips, filets and occasionally something unexpected. Guests can select their steak directly from the butcher’s counter before it’s prepared to order and paired with a choice of house-made sauces. Quantities are limited, and once the cuts are gone, they’re gone.

“It’s a chance to explore different types of cuts, cooking styles and preparation methods,” said May. “We want guests to see the craft up close and taste the difference that comes from care and quality.”

Dinner service launches Friday, Nov. 7, from 5 to 8 p.m., with happy hour running 3 to 6 p.m. Following the debut, Pierce Creek will offer dinner Tuesday through Saturday, with The Butcher’s Cut featured exclusively on Fridays. The menu will include familiar lunch favorites alongside weekly chef’s specials.

Co-owner Rachelle L’Ecuyer said the new program celebrates the heart of Pierce Creek’s mission. “Having our own butcher shop lets customers see exactly what they’re buying and understand where it comes from,” she says. “Our beef is pasture-raised on Missouri grasses and spring water – no hormones, no unnecessary antibiotics, no feedlots. The Butcher’s Cut Fridays will give people a true farm-to-table experience.”

May brings a deep respect for that philosophy. Raised in a small farming community in northwest Pennsylvania, he grew up helping his family care for cows, pigs and chickens, and credits his grandmothers’ home cooking for sparking his love of food. Before joining Pierce Creek, May served as executive chef at Pastaria in Clayton, part of Gerard Craft’s Niche Food Group, where he developed a strong appreciation for locally sourced, high-quality ingredients.

At Pierce Creek, he’s eager to share that passion directly with guests, whether through a perfect steak or a simple conversation about how they plan to cook it at home.

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St. Louisan Tarek Husseini will be representing home bakers during Holiday Baking Championship on Monday, Nov. 3. Now a sophomore at Yale University, Husseini’s appearance will be his second on Food Network after being runner-up on Kids Baking Championship at 13 years old.

“I’ve been baking for a decade at this point,” Husseini said. He and his family are originally from St. Louis, but as a kid, they moved all over, including to Riyadh, Saudi Arabia. “Famously it’s a massive desert: It has urban aspects, but it is also super hot [and] super dry.” Husseini described himself as previously being a kid who loved to play outdoors, but with the adjustment to a new environment came the need for a new hobby too. He has a massive sweet tooth, and he started baking by trying to copy a YouTube video. “I guess I just never really stopped,” he said.

When Husseini and his family moved back to St. Louis, he continued to enjoy “making a mess in the kitchen” and refined his skills further. When he was in the eighth grade, he competed on Kids Baking Championship. “I feel like I’m repeating everything I did when I was kid with more self-awareness, which is pretty cool,” Husseini said of his time on Holiday Baking Championship and the aftermath. When he was 13, his teachers let him out of class to do interviews, and now, he’s fitting them in between college classes and mid-terms.

Husseini is currently the president of Y Pop-Up, a Yale group that puts on pop-up restaurants. He credits this group for resparking his love for baking after the stress of high school. After rediscovering this passion, he applied for Holiday Baking Championship and successfully got cast. He utilized the student kitchen to practice for his upcoming appearance, while all the other contestants on his season have some sort of professional baking experience. Husseini has previously spent time teaching kids baking classes at Kitchen Conservatory, but he has no formal baking training. “Here I am at the age of 19 representing the home bakers,” he said. “There were some people baking longer than I’ve been alive.”

During filming this summer, Husseini grew close with his cast during the long days that often started with him waking up at 6 a.m. “Part of me forgot how intense the contest can feel,” he said. “I consider myself an extremely competitive human being.” He couldn’t give too many details about the contest without giving spoilers, but being in a competitive environment again unlocked ideas and techniques that he didn’t know he had in him. Once he got into a groove, he stopped feeling intimidated by the experienced contestants surrounding him. “It made me realize that I’m better than I thought I was.”

Currently, Husseini is double-majoring in economics and global affairs at Yale University. One of his favorite classes this semester is History of Food and Cuisine, which will bring in professional chefs to connect with the class. Husseini is most looking forward to restaurateur and fellow St. Louis native Danny Meyer’s visit. While Husseini spends most of his time in New Haven, Connecticut, as a student, his family is still based in St. Louis, which is where he spends his school breaks. He cited Made. by Lia as one of his go-to bakeries in St. Louis, but most of the time, he’s baking for himself. “I like doing things you would see in a patisserie window,” he said. “For me it’s all about showcasing the ingredients you’re using, [and] my favorite things to do are things that make food look pretty.”

Tarek Husseini will appear on Food Network’s Holiday Baking Championship on Monday at 7 p.m. CT, with streaming available the following day.

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