Lucky Duck features Hayward team

Rusty Rae/News-Register##Revel Meat Company’s Jimmy Serlin, his wife, Hayward Chef Kari Shaughnessy, and Hayward hospitality director Jules Bandy are partners in Lucky Duck, which features merchandise all three use in their kitchens. Meats from Revel and fresh bread and pastries from Hayward are on offer, as well.

Rusty Rae/News-Register##The new shop is located in Carlton’s century-old brick bank building downtown. In addition to the food and merchandise on the first floor, the business has a large patio in back and lodgings upstairs.

Rusty Rae/News-Register##Customers on the Lucky Duck’s first day browse merchandise that includes many items used at the Hayward restaurant and in the kitchens of the owners.

Revel Meat Company’s Jimmy Serlin cooked up the name “Lucky Duck” for the new shop he, his wife, Hayward chef Kari Shaughnessy, and Hayward hospitality director Jules Bandy just opened in Carlton.

“I want people to leave here thinking they’re a very lucky duck,” he said when they were planning the shop, which sells fresh breads and pastries, to-go items, sandwiches, coffee drinks and an array of kitchen-related items.

The name stuck as the trio remodeled the 1910 bank building at 119 West Main St. in downtown Carlton. Judging by the crowds that flocked to the shop on its opening day last week, customers felt like lucky ducks, indeed.

Most ordered coffee drinks, adding house-made syrups such as miso caramel, vanilla bayleaf and chocolate ganache.

Many bought loaves of sourdough country bread, focaccia, cheddar manchego scones or pastries with filling such as cheddar and kimchi, baked that morning in the Hayward kitchen, a couple blocks away. The baked goods are described on cards held by silver ornaments, including tiny silver ducks.

“We have a wonderful team of bakers who come in at 4 a.m.,” Shaughnessy said about Kevin Witkow and Sierra Silver, who also create the baked goods served at Hayward, the James Beard Award-nominated restaurant that is open for dinner Wednesday through Saturday.

The Lucky Duck will give Hayward regulars more opportunities to enjoy food served at the restaurant, Shaughnessy said, and provide options for others, as well. “More people can enjoy the food and atmosphere in a more casual, faster setting or to take home,” she said.

In addition to Hayward’s 2024 finalist nomination for best new restaurant, when it was located in Mac Market in McMinnville, Shaughnessy herself was nominated in 2025 for the best chef in the Northwest award.

Hayward moved to Carlton in 2025, opening in the city’s former fire station that previously housed Earth & Sea. Bandy became the hospitality and beverage director.

Serlin’s Revel Meat Co. had already been supplying Hayward. The whole-animal butchery sources meat locally, including prosciutto made from animals raised in Hood River.

On opening morning at Lucky Duck, a few people sat in a cozy room filled with books for sale, mostly cookbooks, such as “Will This Make You Happy” or “Jeremy Fox on Vegetables,” both favorites of Hayward Chef Kari. The room is decorated with a dried flower and herb art piece made by Beth Satterwhite from Even Pull Farm.

Most others took their items out to the patio behind the brick building.

Some bought grab-and-go charcuteries and other items; sandwiches with Revel meat, Even Pull vegetables, Cow Bell Cheese and Hayward bread will be available starting about 11 a.m. each Monday and Thursday.

Some skipped the food and focused on the merchandise, which includes kitchen and dining room items, including the Hayward team’s organic hemp fiber aprons from the White Bark company.

All items for sale were hand-selected by Shaughnessy, Serlin and Bandy, who call their overall endeavor “Hands Please Hospitality.” They stock many goods they use in their own kitchens and in the kitchen and dining room at Hayward, including plates, ceramic bowls and other serveware, bar tools and quality chef’s knives.

Bandy curated the wines, which can be purchased by the bottle or glass; many are from small wineries that don’t have tasting rooms of their own. “I want people to discover things here,” she said.

The interior of the bank building retains its original brick walls and bank vault, now used for storage of supplies and stock. A counter was added so customers can order beverages made with beans from Summon Coffee, a McMinnville company, or another roaster.

Beverages also can be ordered and served from the “Wine Window” that opens onto the patio.

Upstairs, what used to be an office now is a two-bedroom space that can be rented overnight. It features a full kitchen and a private patio with a hot tub and a grill.

The Lucky Duck is open from 8 a.m. to 3 p.m. Mondays and Thursdays and from 8 a.m. to 7 p.m. Friday through Sunday. It is closed Tuesdays and Wednesdays, although the lodgings can be rented those days.