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.

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.

🔗 stlpotchefs.com
📱 @stlpotchef on all platforms

🎧 Watch on YouTube or listen on Spotify and all major platforms.

📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey is joined by Kevin Lemp, president of 4 Hands Brewing Co., to talk about 14 years of brewing, creativity, and community in St. Louis.

Kevin shares how he turned a passion for small-batch beer into one of the city’s most beloved craft beverage brands — and how 4 Hands has evolved into a full-scale beverage company with spirits, cocktails, and soon, cannabis drinks.

In this episode:

• How Kevin’s decade at Gallo Winery laid the groundwork for 4 Hands’ 2011 launch
• The evolution from one brewery to four locations: LaSalle Park, Chesterfield, Kirkwood, and STL Airport
• Food partners that elevate the taproom experience — Hi-Pointe Drive-In and Peacemaker Lobster & Crab
• Navigating the craft beer boom, brand innovation, and staying “true to self” through market shifts
• Launching 1220 Spirits and Withered Oak — from gin and Amaro to aged rye and bourbon
• Rethinking canned cocktails under the 4 Hands brand
• The new 4 Hands Cannabis beverage line — THC drinks crafted with functional ingredients like reishi, cordyceps, and goji berry
• Staying patient with regulations and choosing the right timing for expansion

More highlights:

• City Wide turns 10 in 2026 — 4 Hands’ philanthropic brand that’s donated over $400,000 to local nonprofits
• How hemp-derived delta-9 THC beverages fit into Missouri’s evolving laws
• Upcoming innovations in beer and cocktails for 2026
• Kevin’s thoughts on STL’s creative food scene, favorite spots, and how meditation helps him stay grounded

🎧 Watch on YouTube or listen on Spotify and all major platforms.
 📅 New episodes drop every Tuesday.

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.

On this week’s episode of The Sauce, host Lauren Healey is joined by Todd Hotaling from Lodging Hospitality Management (LHM) to talk Westport Plaza, Union Station, holiday pop-ups, and what’s coming next for one of St. Louis’ largest hospitality groups.

LHM at a glance: 20+ St. Louis hotels, 10 restaurants, and marquee attractions at Union Station.

In this episode:

• Westport Plaza’s revival, from Westport Social and Three Sixty Westport to the new Basso plus a refreshed pedestrian plaza with free concerts
• Union Station today, including the aquarium, St. Louis Wheel, new swing ride, pirate ship, and mini coaster, plus interactive family fun and those koi fish feedings
• Seasonal magic, from Sleigh Shed at Train Shed to “Up on the Rooftop” at both Three Sixty locations
• Polar Express details, car types, actor crew, and why it’s become a Midwest holiday tradition
• Restaurant rundown at Union Station: Soda Fountain, Train Shed, The Pitch, Landry’s, and Station Grille history

Looking ahead:

• New taco-focused concept replacing Fuzzy’s at Westport
• Ideas in exploration: a country whiskey bar, mini bowling, and more group-friendly experiences
• A first-of-its-kind summer train event planned for Union Station, with out-of-town draw
• Notes on hotels and private events, plus 21+ policy and evening hours at both Three Sixty locations

🎧 Watch on YouTube or listen on Spotify and Apple Podcasts.
📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey sits down with Josh Smith, designer turned restaurateur and owner of Neon Greens, the innovative Grove salad bar where lettuce travels from a hydroponic farm to the kitchen by conveyor belt.

Josh shares how he turned a pandemic hobby into one of St. Louis’ most creative dining experiences, growing the equivalent of three acres of lettuce in just 800 square feet and reimagining what “farm-to-table” can look like.

In this episode:

• How Neon Greens grows most of its lettuce on-site hydroponically (and why fresher means more flavor and nutrients)
• The story behind building a queer-owned, design-forward restaurant in The Grove
• How Josh’s background in Broadway, TV, and film design shaped the restaurant’s look and feel
• A peek inside the weekend farm tours and the “Willy Wonka for salads” conveyor setup
• The cult-favorite Pão de Queijo, especially the chili-crisp version
• The vegan Thai basil–matcha soft serve and “The Works” sundae
• The story behind Biscuit Town, the breakfast pop-up returning this fall
• Collaborative bowls with STL favorites: Grace Meat + Three, Balkan Treat Box, Qui Tran (Nudo and Mai Lee), Fennel Cooking Studio, Damn Fine Hand Pies, and Salt & Smoke

More highlights:

• The late-summer Salt & Smoke collab bowl with five-spice pork and charred-scallion green goddess dressing
• Why Josh chose to build in St. Louis, blending community, agriculture, and design
• Expansion plans already in motion, with the county at the top of the list

🌿 Visit neongreensstl.com for farm tour info, seasonal menus, and Biscuit Town updates.

🎧 Watch on YouTube or listen on Spotify and all major platforms.
 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, host Lauren Healey is joined by Lia Holter — the award-winning baker and owner of Made. by Lia in Old Town Florissant, who just released her first cookbook.

Lia shares how she turned a passion for baking with her mom and grandmother into a full-fledged career — from launching a small Facebook page in 2012 to winning TLC’s Next Great Baker and growing her brand into one of St. Louis’ most beloved bakeries.

In this episode:

• How Lia’s family traditions and pastry-school training shaped her baking philosophy
• The story behind Made. by Lia — from home kitchen to bakery in Old Town Florissant
• What it was like competing (and winning) on Next Great Baker
• How she built her business through pop-ups, community support, and a $25K Kickstarter
• Writing and testing recipes for her new cookbook, released just in time for holiday baking
• Balancing entrepreneurship, motherhood, and finding joy in both

More highlights:

• Where to pick up the Made. by Lia cookbook — madebylia.com, Amazon, Target, and local retailers
• Tasting table favorites: cherry strudel, jumbo chocolate chip cookies, vegan cinnamon sugar donuts, and vegan/gluten-free chocolate espresso donuts
• The secret behind her “not-too-sweet” baking style — and how she keeps her passion alive

https://www.madebylia.com/

🎧 Watch on YouTube or listen on Spotify and all major platforms.
 📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, award-winning chef Nick Bognar joins us to talk about his three acclaimed restaurants—Indo, Sado, and Pavilion—and how each represents a different side of his cooking.

In this episode:

• How Nick’s Thai family traditions shape Indo’s contemporary Asian fine dining
• What to expect from Sado’s sushi program (and why balance beats bravado at the bar)
• Pavilion’s ambitious two-hour, 18-course omakase experience
• Signature dishes: Indo’s palm sugar ribs + Sado’s grilled short rib yakitori
• How his team keeps menus fresh with new spaces like Indo’s sunroom and happy hours

Recognition highlights:

• James Beard Award semifinalist, Rising Star Chef of the Year
• Best New Restaurant nominations for both Indo and Sado
• National press from GQ and Esquire

🎧 Watch on YouTube or listen on Spotify and all major platforms.
📅 New episodes drop every Tuesday.

On this week’s episode of The Sauce, we’re joined by Tim Wiggins — the bartender and restaurateur behind Yellowbelly, Lazy Tiger, and the soon-to-open Extra Wavy. 

Tim traces his path from Small Batch and Bailey’s Range to building cocktail programs that pair bold, tropical flavors with balance and precision.

In this episode:

• What to expect at Extra Wavy (seafood-forward, raw bar vibes in a 150-year-old space)
• How Tim collaborates with chefs and builds menus that feel approachable
• Why clear menu descriptions and fair pricing matter
• His “juicy yet dry” cocktail style (hello, Amontillado sherry)
• How salt, texture, and nostalgia play into his drink design

More highlights:

• Where to sip his consulting work (Bangers Only) around STL — Three Sixty Westport, Westport Social, Train Shed at St. Louis Union Station
• A sneak peek at Prohibition, a classics-leaning speakeasy in the same  building as Extra Wavy
• What he’s drinking now: unapologetic negronis + perfectly fresh daiquiris

 Watch on YouTube or listen on Spotify and all major platforms.
 New episodes drop every Tuesday.

On this week’s episode of The Sauce podcast, we’re joined by Natasha Bahrami, the “Gin Girl” herself and owner of The Gin Room. Natasha shares her family’s story from Café Natasha to creating one of the country’s most education-forward gin bars, where the cocktail list is mapped to a botanical “DNA” flavor spectrum.

We dig into standout drinks like the Tropical clarified milk punch and the Double Standard, a playful Negroni riff served with a Jell-O shot on the side. Natasha also talks about bringing on chef Justin Newsom to develop a new Mediterranean-leaning, New American food program at The Gin Room.

Looking ahead, she previews two big events:
-The Sauce Launch Party on Thursday, September 25 at The Gin Room
-The 10th Annual Gin World Week, running October 5–12

Gin Week culminates with a festival at Majorette and features global legends like Simon Ford of Ford’s Gin, Miranda Hayman of Hayman’s, and Dave Smith of St. George, plus an intimate Dinner with the Legends at The Gin Room on Wednesday, October 8.

Learn more at natashasginroom.com and follow @natashasginroom + @thegingirl for updates.

Watch The Sauce podcast on YouTube or listen on Spotify and all major platforms. New episodes drop every Tuesday.