Sound Bites

Carmen Troesser / (Courtesy Sauce Magazine)

In our monthly Sound Bites segment in partnership with Sauce Magazine, host Steve Potter discussed the ongoing growth of the restaurant scene in the Delmar Loop with Joe Edwards, the owner of Blueberry Hill and other Loop landmarks, Ryan Pinkston, co-owner of newcomer Three Kings Public House and Ligaya Figueras, executive editor of Sauce Magazine.

Michelle Volansky / (Courtesy Sauce Magazine)

In our monthly Sound Bites segment in partnership with Sauce Magazine, host Steve Potter discussed new restaurants and bars opening up in St. Louis with Ligaya Figueras, executive editor of Sauce Magazine. Every month the magazine makes up a "hit list" of new venues the editors recommend visiting.

Alex Heuer/St. Louis Public Radio

Who needs cookbooks when you can look up recipes online? The answer, perhaps, is people who care about more than just finding a recipe.

In our monthly Sound Bites segment in partnership with Sauce Magazine, substitute host Jim Althoff received recommendations for summer food reads from Executive Director Ligaya Figueras and Arts Director Meera Nagarajan of Sauce Magazine.

Greg Rannells, Sauce Magazine

In our monthly Sound Bites segment in partnership with Sauce Magazine, host Steve Potter sampled a few summer drinks with Cory King, Ted Kilgore and Ligaya Figueras, executive editor of Sauce Magazine.

(Courtesy: Sauce Magazine)

About seven years ago, a group of four men decided to form a competitive barbecuing team, the Missouri Shark Fisherman’s Club.

In our monthly Sound Bites segment in partnership with Sauce Magazine we explore the world of competitive barbecuing with teammates Matt Riordan and Robin Brown.  Host Steve Potter also talks with Julie Cohen, managing editor of Sauce Magazine and the author of a feature story about the Club.

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Michelle Volansky

Earlier this month, Central Table Food Hall opened in the Central West End at 23 South Euclid Avenue.

It’s a unique 10,000-square-foot location, unique to St. Louis, which offers dining in a communal atmosphere and unique retail options.

There are seven components which include: a wine and craft beer bar, gourmet coffee, tea and chocolate shop, a deli with salads, soups and sandwiches, a tapas restaurant, a raw bar, a seasonal grill and an artisan market with prepared foods to-go.

Carmen Troesser

St. Louis is home to many Thai restaurants but the cuisine of the Southeast Asian country of Thailand is diverse.

Roughly, there are four food regions in the country - northern, northeast, central (Bangkok) and southern, according to Phatcharin Wanna, the owner/chef of a new Thai restaurant in the Delmar Loop.

Aaron Bunse

A successful urban neighborhood is made up of several components, some of which are schools, restaurants and residential housing.

During the 1970s, when business owner Joe Edwards opened Blueberry Hill in The Loop, University City experienced a certain measure of renewal.  The well-known restaurant remains an anchor for that stretch of Delmar Boulevard.

Current examples of urban renewal through new restaurants include Cherokee Street and the Carondelet neighborhood in South City.

Lou Rook III is Executive Chef at Annie Gunn’s restaurant in Chesterfield, Missouri.  He’s also the author of a new cook book, Rook Cooks.

For our monthly Sound Bites segment in partnership with Sauce Magazine, host Steve Potter talked with Rook and Sauce Magazine Associate Editor Julie Cohen.

Jonathan Gayman

“The excitement begins with a complimentary half glass of sparkling Lambrusco – the real stuff, fizzy and dry from Italy’s Emilia-Romagna region – and an amuse-bouche,” writes Sauce Magazine food reviewer Michael Renner.

Mike Randolph is the chef-owner Little Country Gentleman which opened in the Fall of 2012.

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