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 chef
• Winning a national pastry competition in New York and competing on the world stage in Japan
• Three James Beard Award nominations and what those recognitions mean to him
• Why pastry satisfies both his scientific mindset and creative instincts
• Building a business rooted in consistency, simplicity, and team culture

More highlights:

• A wild early-career story involving a timber rattlesnake and an unexpected firing
• Foraging, fossil hunting, and outdoor hobbies that still fuel his curiosity
• What it’s like watching customers and team members grow over a decade
• Why 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 never
• The evolution from a cevicheria to a broader Peruvian menu
• Brasas, rotisserie chicken, and finding the right space on Delmar
• The sauces everyone loves, including aji verde, rocoto, and huancaína
• The story behind the papa rellena and why it disappeared and came back better
• Growing up Peruvian in St. Louis and learning to cook from family
• Working under Chef Pierre at The St. Louis Club
• Consulting projects around town and launching Street Food by Brasas

Plus:

• Favorite local spots Andrew loves to eat at
• Staying hands-on in the kitchen
• Travel, 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 Robin
• What “comfort fine dining” means and how Robin fits into its own category
• The story behind the mushroom hot dish and Midwest-inspired cooking
• How a visit from Eric Asimov and The New York Times changed everything overnight
• Why intentionality matters more than perfection in hospitality
• Building a restaurant designed to age well, not chase trends

Plus:

• European influences behind Robin’s four-course prix fixe format
• The meaning behind the restaurant’s name
• Favorite St. Louis spots Alec loves to eat and drink

www.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 recognition
• Joe’s friendship with Chuck Berry and his 209 shows in the Duck Room
• How the Loop became a live music ecosystem, from 340-capacity rooms to 2,000-capacity venues
• Why musicians love playing the Loop, plus what makes Pageant catering a standout
• The story behind The Moonrise Hotel, the rotating moon, and St. Louis’ early rooftop bar scene
• The purpose of the St. Louis Walk of Fame, and famous inductees you might not realize are from STL
• The Loop trolley, how it works, and why it’s a perfect “park once” weekend plan
• What’s next for the Loop, including new development bringing more residents to the district
• Joe’s philosophy for hospitality, building places that make people smile

The 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. 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)

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 Pageant
• The rehearsal process, set lists, 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 & 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 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

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.

🎧 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 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.