On December 8, St. Louis Magazine hosted the third St. Louis Supper Club–our final one of the year. The secret location: Madrina. SLM dining editors George Mahe and Cheryl Baehr carefully selected this location for their team of seasoned hospitality professionals, whose take on Italian cooking balances comfort and polish. Guests also enjoyed a VIP Hour wine tasting led by James Beard–nominated sommelier Alisha Blackwell-Calvert, who selected the pairings for the evening. Chef Tim Adams rounded out the night with a menu that matched the cozy, festive atmosphere.
Check out the menu by Chef Tim Adams and see photos from the night below.
About Chef Tim Adams
Tim Adams is no stranger to the St. Louis dining scene, having worked at his family’s restaurants: Ricardo’s Italian Café in Lafayette Square and its successor, Riccardo’s on Broadway. The former closed in 2015, the latter in October of last year. After studying at The French Culinary Institute and The International School of Italian Cuisine near Parma, Adams staged in Alba and went on to build an impressive résumé. His experience includes roles at Michelin-starred Spiaggia in Chicago and renowned St. Louis establishments Il Palato, Pastaria, Cielo at the Four Seasons, Brasserie, SqWires, 801 Chophouse, and Louie’s Wine Dive. Known for his skill in pasta-making, Adams takes pride in the craft. When he was at Cielo, he was the only person allowed to make pasta, a tradition that will continue at Madrina. “Tim’s eyes got big when he saw the high-end Arcobaleno dough-sheeter we invested in,” Romano says of the machine, which can crank out long pasta noodles.
About Sommelier Alisha Blackwell-Calvert
Alisha Blackwell-Calvert is an Advanced Sommelier, server and Beverage Director of Madrina Restaurant in St. Louis, Missouri. Formerly of Cinder House at the Four Seasons Hotel STL, she has received recognitions from the James Beard Foundation Awards “Outstanding Professional in Beverage Service” Semifinalist
2025, Wine Enthusiast Magazine’s 2021 “Sommelier of the Year” Wine Star Award nominee & 2018 “40 Under 40 Tastemaker”, and the 2023 Iconoclast Wine Honoree. Blackwell-Calvert has served as a mentor in the Bâtonnage Forum program and member of Les Dames d’Escoffier International. Other professional interests include wine writing, judging, educator, mead consulting, and sitting as a founding board member of the SCC Viticulture and Enology program.
Menu
FIRST COURSE
Wood Fired Gulf Shrimp
Fennel, Frisee, Golden Raisins, Pine Nuts,
4 Hands Earmuffs IPA, White Balsamic
Vegetarian Option: Wood Fired Shiitake Mushroom
Fennel, Frisee, Golden Raisins, Pine Nuts,
4 Hands Earmuffs IPA, White Balsamic
SECOND COURSE
Onion Soup
Cream, Thyme
THIRD COURSE
Sunchoke Ravioli
Sunchokes, Brussels Sprouts, Pancetta, Brown Butter
Vegetarian Option: Sunchoke Ravioli
Sunchokes, Brussels Sprouts, Brown Butter
FOURTH COURSE
Roasted Leg of Lamb
Confit Potatoes, Broccolini
Vegetarian Option: Crisped Cauliflower Steak
Potatoes, Broccolini
FIFTH COURSE
Pasticciotti
Chocolate, Sour Cherries
DRINKS
COCKTAILS
Madrina-Tini: Ketel One Vodka, Olive Brine, Signature Blue Cheese, Stuffed Olives (Roasted Garlic + Black Pepper)
Barrel-Aged Old Fashioned: Crown Royal Whiskey, Brown Sugar, Cinnamon, Bitters
Mules Your Way: Choice of Vodka or Whiskey, Apple, Cranberry, Cinnamon, Ginger Beer
Non-Alcoholic Spritz: Apple, Cranberry, Cinnamon, Soda, Good Twin N/A Sparkling Wine
WINE
White: Albert Bichot 2023 Aligoté (Burgundy, France)
Red: Herdade do Esporão 2021 Colheita Blend (Alentejano, Portugal)
BEER
4 Hands City Wide APA
4 Hands Earmuffs IPA
Presented By
Sponsored By
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