Hazella Supper Club

The Hazella team is hard at work making pastries at 878 S Main Street from 3 a.m. to 3 p.m. most days of the week, but what about in the evenings? Likewise, we have been working hard to showcase our owner, Rebecca’s, baking talents, but what about Michael’s extraordinary chef skills?

These are both questions we considered when thinking of how to make the best use of our space and abilities at Hazella Bake Shop.

Thus, Hazella’s Supper Club was born. We are a small team, so there’s only so much we can do, but we all agreed that it would be fun to create a separate outlet for community and creativity under our current model.

Last October, we hosted our first private event for eight guests as a test run to see how creating a luxury dining experience in our shop might look. Our very first Supper Club, fixed with white linen table cloths, candles, fully set tables with Rebecca’s fine china and silver cutlery, was a success. Michael designed a five-course meal featuring local ingredients and Katherine and Alex were the servers.

We were just gearing up for our second event when the November COVID-19 moved us to takeout only and put a pause on indoor gatherings.

Now that we have been cleared again for indoor dining, we are ready to get Supper Club back on course.

Kacie & Levi Wahl, Owners of Wahl Family Farms — Kacie & Levi Wahl, Owners of *Wahl Family Farms*

Last night, we hosted our second test-run Supper Club, and were honored to serve our hazelnut and lamb purveyors, Kacie and Levi Wahl, of Wahl Family Farms. We also had two other tables with another party of two and a party of four of special guests from our grand opening giveaway and the Lebanon Chamber of Commerce.

Again, Michael prepared five courses and two beverage pairings with help from our culinary student, Haddie. As each course was served, Haddie explained to the guests about each dish’s unique ingredients.

While our guests were dining, Kacie and Levi shared and answered questions about their goods and farming background. After dessert, our team came out to visit with everyone and say goodnight.

We are really excited about Supper Club because it allows us to spend more time with our guests and get to know each other better. Small groups mean that we can spend more time with each table and put more care into the dishes we create. It does mean having an extra-long Saturday, but the excitement of doing something new and coming together with new friends over a delicious meal makes it more than worthwhile.

Below are the menus from our first two Supper Clubs and photos of the dishes. Our spring roster for Hazella Supper Club guests is filling up quickly, so if you’d like to learn more and get on the list to join, please send us a message at info@hazellabakeshop.com or join our facebook group by clicking HERE.

Supper Club #1

Cheff Haddie's surprise Amuse-bouche

Roasted Sweet Peppers with Goat Cheese, Herbs, and house Balsamic Reduction

Rebecca's Famous 'Kyckling och Spaetzle' Soup

Consommé of Chicken with Seasonal Vegetables and house-made Egg Noodles.

'Kålsallad'

Danish Cabbage Salad with Radishes, Candied Bacon and a Honey Mustard Vinaigrette

'Kalops'

Braised Oregon Grass-Fred Ribeye Steak Marinated in an Absolut and Lingonberry Confit (for 7 days), Braised Willamette Valley Root Vegetables and Lemon- Potato Stack with Merlot Reduction