“For over a decade, Sauce Magazine has been enhancing readers’ knowledge of and excitement for the St. Louis culinary scene by delivering the most relevant insights on dining, home-cooking, drinking and entertainment.”
I wrote freelance for Sauce from 2007-2009, introducing Japanese cuisine to Midwesterners in conversational articles that showed them not to fear nori and to embrace shoyu. I also wrote about another foodie love—fermentation. All my Sauce recipes are original and created and tested in my own kitchen. Some explosions may have been involved. I may have mopped root beer off my ceiling. I may have learned the true meaning of champagne supernova. All for my readers.
Below are a few of my tear sheets.
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