Heather Hughes Huff

Sauce Magazine - 10 celebratory Champagne alternat • 23rd January 2024

Poppin' Bottles

There’s no such thing as a celebration without bubbles, but those bubbles don’t all have to be the same. Beer drinkers deserve the chance to saber bottles too, and there’s no reason fine ciders can’t be enjoyed in a coup.

Sauce Magazine • 16th January 2024

Ones to Watch 2024 // Flynn Edgerton

Sump Coffee was incorporated as a coffee and chocolate company in 2011, but apart from a few small-scale experiments, it never produced or sold chocolate regularly until 2023. So, what changed? Meet Flynn Edgerton.

Sauce Magazine • 16th January 2024

Pie Time

Thanksgiving is not complete without pie. It’s the obligatory end to the evening and part of a well-rounded morning-after breakfast. Discover new classics and old favorites from some of our favorite local bakers that will have you trimming off just another sliver – to even out the edges!

Sauce Magazine • 4th January 2024

Ones to Watch 2023 // Adrian Maldonado

He's a restaurant industry lifer. He’s known it since his mom let him bail on college after one year and go to culinary school instead. It’s the first thing that his boss, Balkan Treat Box owner Loryn Nalic, said about him when we talked to her for this story. “It’s not for everyone,” Maldonado said. “You really do have to tough it out; you really do have to make sure you love it.”

Sauce Magazine • 1st October 2020

How YouTube helped St. Louis chef Brian Lagerstrom reclaim the kitchen

“Oh! Yeah! It’s me! Your No. 1 taco boy.” Maybe this isn’t the way you’d expect a lauded chef to introduce an instructional video on how to produce the perfect barbacoa taco … but Brian Lagerstrom is no longer a typical chef. This scene comes from just one of dozens of videos posted on Weeds & Sardines, the rapidly growing YouTube channel he co-produces with his spouse Lauren Adermann.

Sauce Magazine • 3rd July 2020

Soul Survivors

For many restaurant owners, the coronavirus pandemic is an unrivaled obstacle in a notoriously precarious industry. But for Jerk Soul’s Zahra Spencer and Telie Woods, it maybe ranks in the top five.

Sauce Magazine • 26th May 2020

The choice to open during a pandemic is a catch-22 for restaurant owners

St. Louis restaurants are permitted to open their dining rooms with limited capacity starting this week, confronting business owners with many fraught decisions only they can make. Restaurateurs have to consider how and how much to pivot their business models for an environment that is constantly changing...

Sauce Magazine • 18th May 2020

Restaurants face off against Total Wine lobbyists in the fight to legalize carryout cocktails

According to Missouri law, restaurants can only sell beer, wine or liquor in its original packaging, but that changed with an emergency suspension of the rule issued by the Division of Alcohol and Tobacco Control of the Department of Public Safety in April.

Sauce Magazine • 27th April 2020

The coronavirus can't stop these new St. Louis restaurants from opening

Less than a month before the planned opening of Lazy Tiger in the Central West End, Tim Wiggins was at home thinking about the very expensive commercial glasswasher sitting in the middle of his would-be bar. Why did they uncrate it? How would he send it back, and what would the restock fee be if he could even return it?

Sauce Magazine • 1st April 2020

Editorial: The coronavirus' impact on St. Louis restaurants

There are 88,000 people in the St. Louis hospitality industry, according to Mayor Lyda Krewson. She shared the statistic at a press conference informing the public that all St. Louis city restaurants were required to close their dining rooms by March 19.

Sauce Magazine • 1st February 2020

4 rosé bottles perfect for winter nights

Rosé is not just for summer. It may seem off brand for the wine now synonymous with long days of sunlight and vacation day drinking, but rosé has a dark side. There are rich, ruby bottles out there that no one would think to name Whispering Angel or Hampton Water.

Sauce Magazine • 1st January 2020

Ones to Watch // Nico Shumpert

Nico Shumpert has a lot of ideas. From private dinners to pop-ups, social media series to YouTube cooking tutorials, this young chef is working hard to get noticed.

Sauce Magazine • 1st January 2020

Ones to Watch // Alejandra Fallows

Alejandra Fallows is sick of hearing “What did you expect?” when someone she knows is harassed at work. She’s tired of people laughing at the idea that the hospitality industry can change – especially because she’s going to change it.

Sauce Magazine • 1st December 2019

Best New Restaurants // Indo

Nick Bognar isn’t afraid to tell you what he’s good at. He knows he’s a good cook. As a young chef, he moved across the country to work under the best chefs he could find, learning how to do what they did – or better. The food was the only thing that mattered.

Sauce Magazine • 1st November 2019

Boss Moves

Holiday wine purchases can be a challenge. Any bottle needs wide-audience appeal at parties and family gatherings. They’re often half gift, half something you’re hoping to enjoy yourself. You want a bottle to impress – but also be affordable.

Sauce Magazine • 1st September 2019

No glass required: The easiest summer cocktail recipes

It’s been a long summer, and we need a drink, preferably one that doesn’t require a lot of ingredients, a recipe – or a glass. Join us on this journey with a Can Radler.

Sauce Magazine • 1st May 2019

St. Louis coffee shops create nonalcoholic coffee cocktails

Don’t tell Big Dairy, but coffee has finally escaped the milk-and-syrup hegemony. When it comes to flavored drinks, coffee shops are using espresso more like a versatile base spirit than a hot chocolate add-in these days.

Sauce Magazine • 1st January 2019

Ones to Watch // Alex Herman of Louie

They call him The Little Chef. Alex Herman was the most recommended person for Ones to Watch this year. Gerard Craft (Niche Food Group), Alex Donnelly (Gioia’s Deli), Nick Bognar (Nippon Tei), Tim Wiggins (Yellowbelly) and more suggested him.

Sauce Magazine • 1st December 2018

Best New Restaurants // Frankly on Cherokee

Everything Bill Cawthon touches turns to gold – starting with french fries. The chef-owner of Frankly on Cherokee transforms basic Americana into life-altering incarnations of hard-to-perfect classics that he serves himself, working both the register and grill station on a typical night.

Sauce Magazine • 1st December 2018

Best New Restaurants // Louie

Love isn’t easy to quantify. No accounting of superlatives conveys the feeling; no equation can objectively explain it. So, if we say the quality of food and service, the design and atmosphere of Louie are impeccable, elegant, ingeniously calibrated, you might nod politely. To know love, you must experience love.