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What I Do: Mark Schwarz, co-founder/owner, Omega Yeast

Omega Yeast​ is a classic example of the “guy behind the guy.”

September 16, 2021

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A sustainable future for St. Louis food producers

How St. Louis’ coffee, tea and chocolate retailers are pursuing direct trade relationships to access superior materials, partner with farmers and help the environment.

September 7, 2021

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James Beard semi-finalist Chef Brian Fisher joins Seoul Taco as culinary director

The Michelin-starred, James Beard semi-finalist chef will play a central role as the Korean-Mexican restaurant builds out its operations, with plans to introduce local flavors to Seoul Taco’s menu.

September 2, 2021

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Remembering Chef Ying Jing Ma, who has died at age 59

Ying Jing Ma, owner of Chef Ma's Chinese Gourmet died on Aug. 4 from complications after suffering a stroke.

August 30, 2021

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What I Do: Steve Ewing, founder of Steve's Hot Dogs

Steve Ewing has done more in his five decades than many will do in a lifetime.

August 25, 2021

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Havana’s Cuisine brings Cuban classics to St. Louis

With few other outlets for Cuban cuisine in St. Louis, Tamara Landeiro wants Havana’s Cuisine to make the best possible impression on the city’s diners.

August 4, 2021

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What I Do: Mac's Local Eats owner Chris “Mac” McKenzie

Mac's Local Eats owner Chris “Mac” McKenzie talks about his ever-changing role at Mac’s and the whole animal philosophy behind Sauce Readers’ Choice Favorite Burger.

July 27, 2021

Drink

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Readers’ Choice Bartender of the Year Jacob Smith's favorite Old-Fashioned recipe

Jacob Smith has been behind the bar at a unique array of spots, including Blood & Sand​, where his work has garnered him Readers’ Choice Bartender of the Year honors.

July 23, 2021

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3 meals that changed St. Louis chef David Sandusky's life

David Sandusky went from culinary school graduate and ministry school dropout to fine dining chef to barbecue titan.

July 21, 2021

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Sauce seeks editorial interns for fall 2021

Sauce Magazine is seeking both remote and in-person editorial interns for fall 2021.

July 12, 2021

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Made. by Lia's Lia Holter has sweet dreams

When Lia Holter left for New York City in February 2014 to compete on TLC’s Next Great Baker, she didn’t know if she would be gone for two days or two months.

July 12, 2021

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What I Do: Custom Foodscaping​ founder Matt Lebon

Custom Foodscaping​’s founder Matt Lebon strives to help people feed themselves from their own gardens.

June 29, 2021

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Congresswoman Cori Bush's favorite St. Louis restaurants

St. Louis’ recently elected U.S. House representative Cori Bush​ (D) – the first Black woman to represent Missouri in Congress – shared with us a few places that she looks forward to visiting when she’s back home.

June 17, 2021

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St. Louis City Soccer Club enlists Gerard Craft as 'flavor officer' to develop its culinary options before 2023 opening

St. Louis City Soccer Club​ has enlisted local James Beard Award winner Gerard Craft​ to help develop its stadium’s cuisine options.

June 16, 2021

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12oh7 Herban Eatery owners talk ups and downs of growing their plant-based business in St. Louis

Diners from all backgrounds are loving plant-based pop-up 12oh7 Herban Eatery’s soulful and globally inspired menu.

June 3, 2021

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What I Do: Angel Jiménez-Gutiérrez, co-owner of Malinche

At Malinche, Angel Jiménez-Gutiérrez showcases a different side of Mexican cuisine from the Tex-Mex versions most familiar to American diners.

May 26, 2021

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Ben Poremba and Andrew Enrique Cisneros partner for new concept Brasas at AO&Co. this summer

Andrew Enrique Cisneros and Ben Poremba will open Brasas​ at the Botanical Heights market AO&Co.​ at 1641 Tower Grove Ave. in St. Louis this summer.

May 26, 2021

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Chef Nico Shumpert has launched event space The Spot on Grand in St. Louis' Grand Center Arts District

Former Sauce One to Watch Nico Shumpert​ has started the next step of his cooking journey as owner of The Spot on Grand​ at 519 N. Grand Blvd. in St. Louis.

May 19, 2021

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What I Do: Aaron Cummings, chef de cuisine of The Caramel Room

Aaron Cummings oversees every aspect of the kitchen, from hiring and training personnel to creating unique dishes and ensuring service during events runs on time.

April 30, 2021