Cancellation Policy

Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.

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Hazelfern at The Kitchen at Middleground Farms

We are so excited for our Winemaker’s Dinner Series and sharing our kitchen for a fun and informative demonstration cooking class all about pairing Oregon wines with seasonal food! For this dinner, we welcome Bryan and Laura Laing. This evening is designed exclusively for Friends & Family of Hazelfern.

Brain and Laura Laing with Adalyn & Ava of HazelFern

Bryan & Laura Laing, Winemaker & Head Honcho

Bryan started making wine in 2006, experimenting with every tactic and style like a pinot-fueled mad scientist. The focus of every vintage is to make food-friendly wines that feature the terroir and truth of the grape rather than clouding the taste to follow trends. Hazelfern’s dedication to organic farming mirrors Bryan’s love of cooking and farm-to-table style.

Bryan left his corporate day job to focus on winemaking full-time in 2018.

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As Hazelfern’s General Manager, Laura is the driving force behind the experience and heart of Hazelfern. From co-winemaking to running the finances, planning the events, and hosting guests in the Hazelfern wine barn, Laura truly wears every hat there is.

While entertaining and wine are Laura’s passion, she can’t wait to hear your story and create new friends here on the farm.

More About Hazelfern

Taking their name from the old hazel fern farm in Portland, Bryan and Laura’s journey from 5-gallon carboys in their basement to their historic Chehalem Mountains farmhouse, has been a wild ride since 2006.

Sparked by the loss of a young family member and quarter-life crisis in 2014, they traded in their daily commute for a tractor and the wine life. They make their wine to be paired with good music, great people, memorable stories, and delicious farm dinners. They honed their craft through hustle, hard work, and hours of drinking with friends.

The Menu & Pairings

Chefs Jessica & Kate will walk through a demonstration cooking class featuring a four-course seasonal menu where we share the tips and tricks to creating a beautifully paired menu.

Jean, our Curator of Wine & Experiences, will educate you on the individual pairings with each course.

The Menu

This seasonal menu will be crafted closer to the event.
Please check back!

Registration Info

SEATING: Family-style seating at the Chef’s Table, limited to 22 people. Bistro tables are available, if needed.
DEPOSIT: A $50 seat deposit is required per reservation and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $150 will be billed at the close of the evening minus each seat deposit.
GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

SEATING: Family-style seating at the Chef’s Table, limited to 22 people. Bistro tables are available, if needed.

DEPOSIT: A $50 seat deposit is required per reservation and will be deducted from your final bill.

PER PERSON PRICE: A per-person cost of $150 will be billed at the close of the evening minus each seat deposit.

GRATUITY: Service gratuity is gratefully accepted on your final bill. A 20% gratuity is added for groups of six (6) or more.

Additional Details

If you have a party larger than 10, call The Kitchen at 503-746-3030 to allow us to assist you with your reservation.
Please let us know if you or any of your guests are vegan or have a gluten intolerance.

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SEAT DEPOSIT: Winemaker's Dinner - Hazelfern - 100722WMD-HF
This is a $50 seat deposit for one dinner guest.
$ 50.00
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