On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Michael and Meredith Shadwick, the duo behind Honey Bee's Biscuits and a growing collection of beloved businesses in Kirkwood.

Michael and Meredith share how their journey started during COVID, experimenting with food and launching at local farmers markets with no expectations—only to be met with overwhelming demand, long lines, and a defining moment that confirmed they had found something special.

The conversation explores the rapid growth of Honey Bee's Biscuits, from early pop-ups to a brick-and-mortar success, and the evolution into multiple concepts across Kirkwood. They also discuss what it was like taking over the iconic Spencer’s Grill, balancing tradition with new ideas, and building a brand rooted in community.

From sleepless nights and early uncertainty to scaling a multi-business operation, this episode highlights the realities of entrepreneurship and the power of following what you love.

In this episode:

 - Starting Honey Bee's Biscuits during COVID
 - Turning a farmers market concept into a thriving business
 - The moment they knew it was going to work
 - Expanding into multiple concepts in Kirkwood
 - Taking over and evolving Spencer’s Grill
 - Building community through food and hospitality

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Brandon Cavanagh, Senior Director of Marketing at SWADE Dispensary, one of Missouri’s leading cannabis brands.

Brandon shares his journey from the St. Louis hospitality scene, including owning a popular bar in The Grove, to transitioning into the cannabis industry. He talks about how that background shaped his approach to marketing, community engagement, and creating experiences that connect people in new ways.

The conversation explores the growth of SWADE, from early days in Missouri’s medical market to becoming a vertically integrated company with locations across the state. Brandon also dives into the brand’s focus on community partnerships, unique events, and breaking the stigma around cannabis.

From restaurant collaborations like the Best Buds series to large-scale activations at festivals and new concepts like The Church on Delmar, this episode highlights how cannabis culture is evolving and becoming more integrated into everyday life.

In this episode:
 - Brandon’s journey from bar owner to cannabis marketing leader
 - The growth of SWADE and Missouri’s cannabis industry
 - What it means to be a vertically integrated cannabis company
 - Community partnerships and the Best Buds event series
 - New concepts like The Church on Delmar
 - Breaking the stigma around cannabis use

Come for the conversation. Stay for the culture. 🌿
 ✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more at swadecannabis.com.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Loryn Nalic, chef and co-owner of Balkan Treat Box and Telva at The Ridge—two of St. Louis’ most celebrated dining spots.

Loryn shares how she turned a passion for Balkan cuisine into a successful food truck and, eventually, a nationally recognized restaurant. She talks about the early challenges, the moment she realized the concept was taking off, and how that growth led to new ventures like Telva, a café rooted in European coffee culture.

The conversation also covers the realities of running a restaurant, building a team, expanding service, and what it means to receive multiple James Beard nominations.

From wood-fired breads to evolving menus and new ideas, this episode highlights the creativity and resilience behind one of St. Louis’ most beloved culinary brands.

In this episode:

 - The origin of Balkan Treat Box and starting as a food truck

 - Bringing Balkan flavors and culture to St. Louis

 - The story behind Telva at The Ridge

 - Growing and scaling a restaurant business

 - Earning James Beard recognition

 - New menu items and expanding service


Come for the food. Stay for the story. 🍽️
✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Danni Eickenhorst, CEO of HuSTL Hospitality and co-owner of some of St. Louis’ most beloved restaurants, including Steve’s Hot Dogs, Steve’s Meltdown at City Foundry, and the iconic The Fountain on Locust.

Danni shares how an unexpected partnership with musician and restaurateur Steve Ewing helped save Steve’s Hot Dogs from closing and led to a new chapter for the brand. From simplifying menus and building stronger teams to expanding into new locations and partnerships, Danni explains how HuSTL Hospitality is rethinking what it means to run a restaurant in today’s challenging industry.

The conversation also dives into Danni’s background in nonprofit leadership and crisis response, including her experience working on disaster recovery after the 2011 Joplin Tornado and how those skills helped her lead community relief efforts when a tornado impacted parts of St. Louis near their restaurants.

Danni also discusses the realities of running restaurants today — from rising costs and unpredictable weather to shifting customer habits — and how her team is adapting by expanding into catering, festivals, food trucks, and partnerships across the region.

From loaded hot dogs and smash burgers to art deco dining rooms and ice cream martinis, this episode highlights the creativity, resilience, and community spirit behind some of St. Louis’ most recognizable dining spots.

In this episode:

Saving Steve’s Hot Dogs and partnering with Steve Ewing

Taking over the iconic The Fountain on Locust

Building the restaurant group HuSTL Hospitality

How Danni’s nonprofit background shaped her leadership style

Supporting the St. Louis community during disaster recovery

Expanding into catering, festivals, and a new Steve’s Hot Dogs food truck

Favorite menu items, cocktails, and local restaurants

Come for the hospitality insights. Stay for the stories behind the restaurants that help define St. Louis’ dining scene. 🍽️


✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce podcast, host Lauren Healey sits down with Alisha Blackwell-Calvert, Advanced Sommelier and beverage director at Madrina in Webster Groves, for a conversation about wine, hospitality, and the journey behind becoming one of the most recognized beverage professionals in the country.

Alisha shares how her early love for science and curiosity about the world eventually led her to a career in wine — where chemistry, geology, and storytelling all come together in a single bottle. Now a 2025 James Beard semifinalist for Outstanding Beverage Professional, Alisha reflects on what the nomination means for her personally and for the St. Louis hospitality scene.

From working in some of the city’s most respected restaurants to spending time outside the industry at Louis Vuitton, Alisha talks about the experiences that shaped her approach to hospitality and luxury service. She also shares what it takes to pursue the coveted Master Sommelier certification — one of the most difficult professional exams in the world — and why the journey matters just as much as the title.

In this episode, Alisha also discusses building Madrina’s beverage program from the ground up, creating an Italian-inspired wine list that blends tradition with modern hospitality, and how travel, mentorship, and lifelong learning continue to shape her career.

In this episode:

- Alisha’s journey from Webster Groves native to Advanced Sommelier

 - Being named a 2025 James Beard semifinalist for Outstanding Beverage Professional

 - What it takes to pursue the Master Sommelier certification

 - Building Madrina’s wine and beverage program from scratch

 - Alisha’s favorite St. Louis restaurants and dining spots


📍 Madrina – Webster Groves, Missouri


Come for the wine knowledge. Stay for the stories behind the glass.

✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Rick Lewis, owner of Grace Meat + Three in The Grove and Grace Chicken + Fish, for a conversation about hospitality, risk-taking, and growing a restaurant brand with purpose.

Rick shares how his path from fine dining to Southern comfort food led him to help launch Nashville hot chicken in St. Louis before stepping out to build Grace from the ground up in 2017. What started as a leap of faith quickly grew — doubling in year two — and has since expanded to a second location, a thriving food truck, and a loyal community following.

From signing a lease and building out a restaurant in just three months to navigating today’s challenging restaurant economy, Rick opens up about what it really takes to sustain and scale a local concept. He also talks about leadership, faith, raising young kids while running a business, prioritizing health in an industry built on indulgence, and why supporting local restaurants matters more than ever.

In this episode:
 - How Grace Meat + Three went from concept to community staple

 - The differences between the Grove and Crestwood locations

 - Opening a second restaurant in today’s economic climate

 - Balancing business ownership, family life, and personal wellness


Why hospitality is about more than just food


📍 Grace Meat + Three – The Grove, St. Louis
📍 Grace Chicken + Fish – Crestwood, Missouri

Come for the fried chicken. Stay for the community.

✨ Presented by SWADE Dispensary, with 11 locations across Missouri. Learn more about their Passport Membership program at swadecannabis.com. Our other podcast sponsors are 4 Hands Brewing Co. and LHM.

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with LaTasha Smith, owner of Intertwine Wine Bar in Dutchtown, for a conversation about entrepreneurship, education, and building spaces where community thrives.

LaTasha shares how a 10-year dream became reality — transforming a former residential space into a hidden, speakeasy-style wine bar where nearly everything inside was handcrafted by family. From a secret upstairs members’ lounge to a growing mocktail menu and themed pop-ups throughout the year, Intertwine is designed to be a modern-day “Cheers” in the heart of the neighborhood.

Beyond hospitality, LaTasha is deeply rooted in education. A longtime educator currently working in St. Louis Public Schools while pursuing her PhD and superintendency certification, she talks about why policy matters, the importance of investing in youth, and how leadership at the table can shape the future of communities.

In this episode:

 - How Intertwine Wine Bar went from dream to grand opening in Dutchtown

 - The power of pop-ups, mocktails, and creating inclusive spaces

 - Balancing business ownership, full-time work in education, and a PhD program

 - Why education and community development go hand in hand

📍 Intertwine Wine Bar is located in Dutchtown, St. Louis
🔗 https://intertwinebar.com/
Come in a stranger, leave a friend.

Follow IntertWine Bar: @intertwinewinebar

On this week’s episode of The Sauce Podcast

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jared Williamson, Head Brewer at Schlafly Beer, to talk creativity, legacy, and what the future of beer really looks like.

Jared shares how his path into brewing began far from traditional beer school — starting as an art and music major before working his way up from cleaning kegs to leading operations at Schlafly’s original taproom. He dives into how beers are developed, from the “palate of the mind” to pilot batches, and what it means to honor a legacy brand while still pushing flavor forward.

The conversation also explores how Schlafly is responding to changing drinking habits, including the rise of non-alcoholic and lower-ABV beers, and the launch of Shorty’s — a new line of small beers that are short on alcohol but long on flavor.

In this episode:

Jared’s journey into brewing and how creativity shapes his approach to beer

How Schlafly balances innovation with tradition while developing new beers

The rise of mindful drinking and the inspiration behind Shorty’s small beers

📍 Schlafly Beer is based in St. Louis, Missouri
🔗 https://www.schlafly.com/

Follow Schlafly: @schlaflybeer

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Jackie Price, founder and owner of Fennel Cooking Studio in Midtown St. Louis.

Jackie shares her journey from culinary school to teaching at Saint Louis University, and eventually taking the leap to open Fennel — a hands-on cooking class studio built around accessibility, education, and community. She talks about blending culinary arts with nutrition, creating a space where people feel confident in the kitchen, and why food has always been her favorite way to bring people together.

In this episode:
- Falling in love with teaching cooking while still in culinary school
- Building Fennel as a hands-on, community-focused cooking studio
- Blending nutrition, practicality, and indulgence in the kitchen
- Offering skill-based classes, global cuisines, and seasonal cooking
- Launching food-centered travel retreats to Italy and France
- Why learning how to cook is one of the most empowering life skills

📍 Fennel Cooking Studio is located in Midtown St. Louis
🔗 https://www.fennelstl.com/

Follow Fennel: @fennel.stl
Follow Jackie: @jackieprice711

On this week’s episode of The Sauce Podcast, host Lauren Healey sits down with Brandon Oker, the Executive Chef at Pastaria and one of Sauce Magazine’s Ones to Watch in the February issue.

Brandon shares his path from growing up in a town of 300 people near Lake of the Ozarks to working his way from dishwasher to leading one of St. Louis’s most beloved pasta institutions. He talks about work ethic, mentorship, and why hospitality is something he feels is simply “in his bones.”

In this episode:

• Brandon’s early kitchen days at Porta Chima and learning hospitality from the ground up
• How his upbringing shaped his leadership style and approach to food
• Stepping into Pastaria as executive chef, what stays sacred, and where seasonality comes into play
• Why Pastaria continues to thrive as an accessible, family-friendly, truly democratic restaurant
• Dream future concepts, testing recipes at home, and cooking alongside his 5-year-old son, Winston

📍 Pastaria is open 7 days a week, 4–9 PM
🔗 pastariastl.com

 Follow Brandon: @brandonoker