On today's show, we will be hearing from Scott Schymik, the owner of Sauced about his history with Kirby's Private Dining, now the ballroom at Sauced and Sauced itself. We find out the difference between cooking for 200 people at the ballroom vs in the restaurant where orders can happen at different times. Scott also gives some great tips for cooking at home.

http://evansvillepodcast.com/sauced-scott-schymik/