Category: Meet + Greet

Meet + Greet

Lisa Govro

What started as an art project in 2012 has evolved into St. Louis’ hottest tea business. I sat down with Big Heart Tea Co.’s (formerly Retrailer Tea) founder,…

Meet + Greet

A Conversation with Gerard Craft

Gerard Craft is undeniably one of the most influential chefs in the Midwest, and has been for nearly a decade. His progressive thinking and leadership has given St. Louis…

Meet + Greet

Moll it Over: Amaro

Here’s what I know about amaro: it’s Italian, and Randolfi’s master mixologist, Jeffrey Moll, likes loves it. That’s it. I asked Moll to give me the run down on…

Meet + Greet

Gian Nicola Colucci

Meet Gian Nicola Colucci, the Executive chef of Cielo, and one Italy’s finest exports, just behind Parmigiano Reggiano, tartufi, and Aceto Balsamico Tradizionale di Modena. I got the chance to…

Meet + Greet

Strangehouse Workshop

As corny as it sounds, “honesty is the best policy” remains just as true in food blogging and cooking as it did back when it was hammered into…

Meet + Greet

“The Hill Topper”

There once was a time where you couldn’t get on your phone or computer to quickly find out what the best sandwich on The Hill was. You had…

Meet + Greet

Stephen Hale &
KT Ayers

One of the keys to a successful interview is proper research beforehand. It’s what professionals (like me) do. You want to channel your inner Diane Sawyer or Howard Stern. You…

Meet + Greet

Sarah Osborn Blue

“Meet me in my office in 1 minute,” Gerard Craft said to chefs Nate Hereford and Sarah Osborn Blue. They entered his office, unofficially known as “The Dojo”…

Meet + Greet

Nick Blue

Things you never expect to hear the chef of a French restaurant say: “You should really see some of the snacks we make with American cheese in the…

Meet + Greet

Russ Bodner

Over a decade ago, Russ Bodner left St. Louis to enter the exciting world of accounting in an even more exciting place—Indiana. Russ eventually realized crunching numbers didn’t flex his…

Dining Out: St. Louis

Chris Bailey’s Thieves in the Night

If I were a man of wealth and fame, I would bestow the honor of being my personal chef onto Chris Bailey. You may recall when he came to…