Q+A with Cleobella | Sunset Beach, CA

Our muse for our 1/25/24 lark at Cleobellaā€™s gorgeous 1920’s seaside cottage can be summed up in two words: Ciao Bella! 

Cleobella has outgrown their gorgeous boutique, on PCH in Sunset Beach, and the time has come for release but not without gratitude and a proper goodbye.

In the beginning the boutique served as an oasis where the dream + determination behind Cleobella came together as one. And over the years has delighted the community with itā€™s style + vibe and has also hosted many gatherings. 

Because founder Angela Oā€™Brien loves to create, collaborate & elevate, our gathering is an opportunity to honor the idea of chasing oneā€™s dream and paving a path that empowers others.  

We are thrilled to set our communal table with Cleobellaā€”and we invite you along as we dive below the surface with our (ode to Proust) dinner party questionnaire with ā€œAngeā€: 

Cleobella’s Founder & Creative Director, Angela O’Brien

Where did you grow up? 

I grew up Huntington Beach, California. 

Have you always been into fashion & style? 

Yes! Ever since I can remember I loved dressing up, whether it was dolls, my brothers or myself.  Itā€™s when I feel most aliveā€¦I step into a creative portal and I get lost.  My high school days were spent modeling and that exposed me to the fashion world and travel and gave me a deeper appreciation for the art of fashion.  I am an avid vintage shopper, and I find inspiration in decades from the past, its like a history lesson for me.  I often describe it as a treasure hunt to spend the day searching for something that sparks the next design detail on our latest collection.  I pinch myself that this is my job:-)

Can you remember your earliest inspiration (people/books/places/experiences)?

My earliest inspiration is shopping with my Grandmotherā€¦sheā€™s a professional shopper ;-)ā€¦sheā€™s always down for the hunt and she does it with so much joy!  When I was 18 I got an opportunity to have a modeling contract in Tokyo for 6 months and thatā€™s when my true love for travel inspiration started.  It was then that I was bitten by the travel bug and that has continued to be a source of inspiration for all of Cleobellaā€™s collections.

What is your most marked creative characteristic? 

I lead from the heart. Intuition drives my creativity. The journey of entrepreneurship is such a journey of self, and tapping into the truth of who we areā€¦give us wings to fly!!! 

Who are your hero’s? 

My mom, Cleobelle. This is also my great grandmotherā€™s nameā€¦I have a long lineage of Irish women in my family who possess this unique duality of feminine//strength and they inspire me daily. 

Would you say food & fashion go hand in hand? 

100%!  Iā€™m very sensitive energetically, and I believe in the value of creating meaningful experiences when all the senses are thoughtfully curated. The smells, the community, the atmosphere, they all raise the vibrations. I believe food should be equally beautiful and delicious and should awaken all your senses. This is why Iā€™m so excited to partner with Lark as I know we share the same values.

We know you love a good dinner party, are you the chef at home?

Iā€™m the chef and my husband does the dishes:-). Our daughter, Indigo, loves to cook with me. She also loves to set up a beautiful tableā€¦she has such an eye for creativity and she thoughtfully designs our dinners with fresh flowers, candles and our handmade Cleobella block printed napkins.  We bake together because we love dessert!

What is your go-to meal OR most prized ingredient?

Our backyard is an edible garden. We grow herbs like sage, lavender, rosemary, and thyme. I visit our local farmers market on Sundays with the kids and pick out whatā€™s fresh and that helps determine our meals for the week. I enjoy making soups and I love to use spices from our travels. We recently made a curry soup using spices that our team in India sent us.  Iā€™m not much for using recipes, Iā€™m a lazy chefā€¦.I throw it inā€¦cook for taste and serve:-)

We have always loved the look and feel of your boutique in Sunset Beach, can you tell us how you discovered it?

When my husband and I started Cleobella, we were doing business out of our home and we were spending half of the year in California and half of the year in Bali, Indonesia. At this time, our oldest, Keenan was just a baby. I wanted a separation of the work and family life.  When I found this 1920ā€™s cottage it was a grow house for marijuana and looked like a halfway house inside.  I had a vision and I knew if I could renovate it, if I could sell enough handbags in the front then I could afford an office space in the back. Within 2 years we tripled our sales and outgrew the space and moved our offices to our current headquarters and design studio and fulfillment center just down the street in Huntington Beach. Our wholesale and online business began to grow and it was a dream come true. 

What dream was in your heart at the time you moved in?

The dream was to build a sustainable lifestyle fashion brand that created jobs for our artisan partners and build a life that is rich in experience and travel as this is our passion.

Was there anyone instrumental in helping you transform the cottage into a dreamy + well styled boutique?

My husband, Jim O’Brien. He has always been such an amazing supporter.  I have also had so many friends and family along the way who supported us from the early days when I was selling my designs at farmers markets and out of the trunk of my carā€¦.I believe in the philosophy of growing a business for good. Aligning our personal values with our professional values to support our family has been a dream come true. WE now support more that 1,200 artisan partner around the world, where we have an office in India with a talented team who brings our vision to life.

How long has the boutique donned the Cleobella sign?

11 years!  Keenan, my son, was a baby and now he’s a teenager…how time flys by…when you’re having fun :-0!

We know due to time and circumstance you will be letting the space go, do you want to share more about this transition?

Cleobella is in over 500 retailers across the country including Nordstrom, Shop Bop, Revolve, Anthropologie.  We are focusing on building our e-commerce business and delivering timeless, sustainably made collections. Our company has grown tremendously over the last 5 years and we have some very exciting projects ahead of us.

What is your current state of mind? 

Joy. My focus is moving with flow and ease.  My currency is freedom and I continue to have this as the forefront of my decision making.

Business school, yay or nay? 

Nay for me, personally. Growing Cleobella has been business school for me. We started this brand with $12,000 and have grown it grass roots, and always stay curious and open to the wisdom we learn from others.  This has been my business school. 

What is one thing people most often donā€™t realize about Fashion?

I would say the time it takes to build a collection. Typically, it takes about 12 months. From concept to sketch review, then to producing and perfecting samples, from there to selling, then production. Then comes the behind the scenes stuff like marketing, telling the story, then finally the product is brought to the customer. We are always working on future collections about a year ahead. We just launched our Spring ā€˜24 collection while currently designing for Spring ā€˜25.

What advice do you find yourself most often sharing with other female business owners? 

Entrepreneurship is such a journey of self when youā€™re curious and open hearted you will thrive. Believe in yourself and donā€™t compromise your values and life will happen for you in the way itā€™s meant to beā€¦trust the journey. 

What is your motto? 

I have an optimistic point of view and I always have, it’s in my nature.  I believe it’s a muscle and the more you lead with love…the more meaningful your life will become. Iā€™ve always seen life through rose colored glasses, which is something I learned from my grandma.  A positive mindset is so important to me. Sure, this is a trait that can get me into situations that I have to learn to work my way through, but that is the beauty in it. It keeps you learning and growing and for that I am forever grateful and humbled by this beautiful Cleobella world I have created with my husband, he’s my best friend and business partner. As well as our beautiful community of talented and hardworking people that have supported this dream come true.

āœš  āœš  āœš 

Thoroughly inspired, we are looking forward gathering around the communal table to enjoy a delicious chef curated meal, be warmed by each others company, andā€”best of allā€”partake in the (rediscovered) art of conversation.

Although our Thursday 1/25/24 Lark at Cleobella w/the talented Chef Matthew Roberts is sold out, we invite you to come along through our images and stories!

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Create. Collaborate. Elevate.

Action leads to opportunities.
Persistence pays.
The key is collaboration.

Image of our mood board captured by Candace Rock Photo on a super fun (& delicious) lark with Chefs Taylor Elam + Matthew Roberts at the fun + fashionable Mama Bijoux in East Side Costa Mesa.

Yes, yes, we are super down for creating well styled dinner parties, the look & feel, the gathering of people, the delicious food, fun with fashion, but thereā€™s a little more to our story. 

Lark is the culmination of talented people who come together to share what we are passionate about. We put our vision into action and invite e-v-e-r-y-o-n-e into the fold: the host, guest, chefs, sommelier, stylist, illustrator and the unknowing (soon to be delighted) bystander.Ā 

In our collaborative approach we change the dynamic of the typical hierarchal relationship in the kitchen and in the dining room. A leveling of the field so to speak; where everyone invests and benefits from the experience. 

There is a purpose and through line to what we are creating. We are encouraging the good vibes and working this from all angles. This is because we are chasing a feeling that occurs when the energy in the room is in sync and the incremental unfolding of the evening feelsā€¦right. A playful lifting of mood and endless possibilities. A collective belonging, even if just for the moment.

And when all the elements come together it is like the formation of a star, bright and beautiful. With the ever evolving landscape the results feel kismet. We walk away, bellies and hearts full, knowing there will be positive ripple effects and that the next lark will be just as great.Ā 

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us!

Q & A with Cyndi Turk of Devynn’s Garden – Seal Beach, CA

We love that Cyndi Turk and her husband David Turk created amazing floral shops, including retail + event spaces, known as Devynn’s Garden that support the local community and beyond.

David + Cyndi Turk on a super fun (& delicious) lark w/Chef Kyle Powers. Photo credit: Candace Rock

It’s the best feeling to walk into any one of their three locations and immediately feel relaxed and inspired. Join us on a dive below the surface with this fun Q & A:

Q. Where did you grow up?

I grew up in Hacienda Heights and my husband and business partner is David grew up in Whittier, CA. We met when I was 20 and he was 26. 

Q. Do you have any childhood memories around plants/flowers that tie in to your grown up life?

A flower that I remember seeing in my grandmother’s home were gladiolus. She was Mexican and that is a very traditional flower. But, my husband introduced of flowers to me. 

Q. You named you business after your first born daughter, what is her favorite flower?

Our daughter is now 29 and she lives in Venice, CA. and her favorite flower is peony and coincidentally she loves gladiolus too!

Q. We know you are close with flower growers, what is your most memorable flower market experience?

I remember one time I saw rolling hills of pincushion proteas bushes in San Diego and I was fascinated. I tried growing a bush for myself in my home. I had no luck. I will keep trying.

Q. Itā€™s amazing how flowers are almost considered essential at the dinner table, what are your go-to?

I love simple elegance, nothing too bold. My go-to’s are cymbidiums tropical foliage and all proteas.

Q. You have a well curated retail offering, what is it that catches your eye (or heart) about a product?

I spend more time in my stores than I sometimes do in my home. I trust that if I love what I purchase for the retail store that others will share and enjoy my choices.  

Q. What should we be reading? 

Right now I am reading Jay Shetty’s new book 8 Rules of Love: How to Find It, Keep It, and Let It Go: I am diving into a time in my life of trying to be present and be grateful for all the little & big things in my life. He is really speaking to me right now. 

Q. Are you the chef in the family? 

I am the wannabe “chef” in my family. I try and I really do enjoy it. I do know that my husband and kids are very kind and will never tell me they don’t like my cooking. 

Q. What is your most memorable meal (one you made or one you’ve had)?

I made this roasted chicken with my now deceased FAVORITE Aunt Mary. It has rosemary, garlic, cream cheese, red grapes and other herbs. It quickly became my family favorite and now I make it with Turkey instead of chicken on Thanksgiving! It was so delicious. One of my daughters now tells me “if I don’t make the garlic turkey it is not Thanksgiving.”

Q. What is your idea of perfect happiness?

I hope to continue to learn and grow closer to my husband, my four amazing children, my parents and my friends.

Q. What is your greatest extravagance? 

My greatest extravagance is food. I love trying new restaurants. I will probably spend my last dollar on good food. 

Q. What do you find yourself saying when people ask what it’s like have your own business?

You need to have self motivation and grit. There will be days that you have self doubt but if you love what you do, you can’t see yourself doing anything else. Trust your vision and stay on YOUR path.

Q. What is your current state of mind?

I have always happily put everyone first and now I am consciously trying to adapt and make myself a priority when I get up.

Q. If you could change one thing about how people enjoy about flowers, what would it be?

One thing people say to me is “I don’t like to buy flowers because they dieā€™ā€™, but enjoying beautiful flowers is like enjoying an incredible meal. It is instant gratification. It is not meant to last, but the memory of a beautiful floral design or meal lasts forever.  

Q. What words or phrases to you overuse? 

There is a reason for everything. I believe it so much that I named my daughter Reezyn.

Q. What is one thing people most often don’t realize about the floral industry?

The labor that goes into a floral shop is massive and you have to rely on so many people to execute their job with care  People always tell me ” it must be great to come to work and play with flowers” Yes, we get to create and play with flowers, but they needs to go through 5 peoples hands before they get to mine.

Q. What makes you feel the most alive?

Right now I am in a place of reflection and gratitude. I did start rowing and I very much enjoying it and I have 3 adorable dogs that have won me over. 

Q. What is your motto?

1-Don’t try to fit a square into a circle.
2-Water your own grass.
3-Treat invitations as gifts from people, not obligation. Say yes as often as you can!  

Guerrilla Lark | Civic Center Park, Newport Beach, CA

We have strolled the Civic Center Park’s winding trails dozens of times, enjoying the varied pieces of art, flora and faunaā€“ā€“and always leave feeling refreshed and carefully noting the best locations for a picnic.

Super fun (& delicious) times on a guerrilla lark in Newport Beach

We decided to settle in the towering presence of the amazing Talking Heads sculpture by the classically trained sculptor Oleg Lobykin. Fitting as time between the bigger larks is always used for reflection (our motto: do, reflect, refine, do again).

Super fun (& delicious) times on a guerrilla lark in Newport Beach

While enjoying a delicious array of cheeses, meats, fruits, and crackers accompanied by sips of sparkling water and gentle ocean breeze, we talked about what was happening in our lives, things silly and serious. 

Super fun (& delicious) times on a guerrilla lark in Newport Beach

We shared stories and laughed about the larks past and present and, of course, dreamed up what could be next.

Super fun (& delicious) times on a guerrilla lark in Newport Beach

Appearing along the path near our table is Lisa Hughes Anderson who enthusiastically snapped a few photos and her friend Suzanne Redfearn who graced us with her recently published novel. You never know who’ll you will meet on a lark!

Super fun (& delicious) times on a guerrilla lark in Newport Beach

Love that we took the time and effort to create a beautiful experience that filled us with adventure and inspiration.

Grateful to share these super fun (& delicious) times with: @chrismariepete, @laurabrophyinteriors, & @thommgrl and happy to get some BTS imagery featuring some of our favorite local artisans @lunareece.ceramics & @huitlaguna

Super fun (& delicious) times on a guerrilla lark in Newport Beach

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

New dates to be announced soon!

Lark x The Salt Horse x Chef Natasha Reta, Laguna Beach

Samantha Savage Breit founder of The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

🔥Ooh, what a lark!

We are grateful to all the beautiful people who came together to make this an evening to remember including:

✨those who arrived even after learning of our unfortunate circumstance (our chef’s car was stolen with EVERYTHING need to create an amazing four course meal.

✨those who arrived unknowingly and being graceful upon hearing the news (see above) or visitĀ @chef_reta

✨those who stepped in to help cut & chopĀ @thesalthorseĀ array of fresh fruit + vegetables for salads & charcuterie

✨those who picked up the tasty woodfired pizzas, thanksĀ @lbwinegallery

✨those who helped pour refreshing drinks, especially those delicious pineapple margaritas byĀ @cocoscocktailcaravan

And many more behind the scenes such asĀ @state_of_nowhereĀ +Ā @themeatco_losalĀ + The Salt Horse farm-to-table contributors.

It was absolutely amazing + heartwarming to see everyone so engaged ; their contributions displaying the very best of us.

We will look forward to a proper lark at The Salt Horse w/Chef Reta soon!

Amazing Charcuterie created on-the-fly on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg
Artist Andrea Luna Reece on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg
Friends old & new enjoying food, wine & the (rediscovered) art of conversation on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg
Super fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

GoFundMe link for Chef Natasha Reta:

https://www.gofundme.com/f/chef-natasha-reta?utm_campaign=p_lico%20share-sheet&utm_medium=copy_link&utm_source=customer&fbclid=IwAR028T9ELuf8hq8q2QRNtABA-7Rl-C1oW-9b3rbhaksumgLS-h9nF_ucpDY

This image has an empty alt attribute; its file name is 22_8_Lark_Salt_DK000393.jpg
Super fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg


#lark #popup #communal #dinnerparty #californiastyle#socialdining #adventure #inspiration #perfectlyimperfect#create #connect #chefsmenu #meetthechef#passiononaplate #masterofmakeshift #natashareta ##cocktails #cocoscocktailcaravan #progressive #sustainable #grocer #gourmet #local#provisions #thesalthorse #socal #coastaloc #lagunabeach #summer2022

This memorable evening was captured by the talented + inspiring @dianakoenigsberg

Q+A with Chef Natasha Reta of Long Beach, CA

We are thrilled to have friend + collaborator Chef Natasha Reta curate the menu for our upcoming lark at The Salt Horse in Laguna Beach. You can feel the energy and enthusiasm flowing when she’s creating deliciousā€“ā€“and some might sayā€“ā€“daring plates for connection and nourishment. She thinks of and appreciates all the hands that brought each element of food, all arriving in perfect unison for our enjoyment. We loved engaging in this fun Q+A to give you a glimpse of this talented Chef:

Compliments of Chef Natasha Reta

Q. You have been on several larks… our early days numbering # 10-15 — any fun insights or memories to share?

A. Besides it being a complete blast every time. There is something magical about having a vision that when impacted by a collaborative effort. It always turns out 10 times better.

Q. How would you describe lark to a someone unfamiliar? 

A. A melding of minds over a delicious meal in a place you would never expect.

Q. How did you first arrive on the culinary scene?

Itā€™s funny, my first restaurant job was when I was 4 years old and my mom took me her to work with her when she couldn’t find a sitter. I was given jobs like wiping tables and filling flowers while my mother the wine buyer met with reps and sales associates. On my “work break” I would watch the pastry chef make Creme Brulee. 

But my first authentic culinary experience was at Georgeā€™s  San Francisco, which used to be the former Old London Wine Bar across from the Federal Reserve in the FiDi. I was looking for a serving job while I contemplated the thought of student loans for culinary school. Chef Michael Bilger said “don’t waste your time and money, I’ll set you up.” And he sure did, he took me under his wing and introduced me to culinary techniques I’d only read about before.  

Q. Where has this profession taken you? 

A. Everywhere.

Q. Where will you go next? 

A. Anywhere. The goal is to be the female version of Anthony Bourdain, may he RIP. 

Q. What is your most treasured memory when it comes to food?

A. Watching the Creme BrĆ»lĆ©e being made for the first time. Thatā€™s when I realized the science and beauty behind Food. Itā€™s science,Ā art and fun all wrapped into one. I didnā€™t realize how hard it would be to juggle all of that at once.

Q. Do you have any favorite books/novels/magazines for inspiration?

A. Kitchen Confidential by Anthony Bourdain and life. Most of my inspiration comes from experience and conversation.

Q. If not culinary, what other profession could you see yourself doing?

A. Acting or Singing. I think you need to act to get through the chaosā€” and when the wheels fall off the bus, you may as well sing yourself out of it.

Q. Can you share a favorite dining experience? 

A. So many, I love food and all the moments Iā€™ve had with it. But the most memorable would be my first time in Egypt. And the welcome meal we had with the family.  Being all the way around the world, it somehow felt so familiar and comforting even though the food was so completely new and exotic to me. Food is home to me. 

Q. What advice do you have for people who want to become chefs?

A. Make sure you are ready to be a mother, therapist, friend, artist, math teacher, engineer, and culinary master all in one. You have to be strong in mind and body. 

Q. What is your most treasured ingredient?

A. Salt. I like all of them. 

Q. When it comes to dining, what element do you often see overlooked?

A. Flat ware and cups. Many times operators purchase the prettiest items but forget to test the feel with food and the operations of plating.

Q. Can you describe your culinary style? 

A: A fusion of flavors and organized chaos, just like life. 

Q. Who are your heroes? 

A. My mom, sheā€™s hasn’t been the biggest fan of my life choices, but she’s the biggest fan of my life. Sheā€™s never been shy to tell me how proud she is of me.  

Q. What phrase or word do you use too often?

A. Holy Chowder, Iā€™ve been trying not to curseā€¦..and I curse a lot, so now you hear more holy chowders than fucks.

Q. As we are all navigating new seas, any thoughts on the future of dining? 

A. Try to enjoy the moments of pause and be sure to cherish each bite.Ā Many people worked hard to create the meal in front of you. Life is not perfect, but itā€™s better than nothing.Ā 

Compliments of Chef Natasha Reta

Modern. Organic. Inspirational. Social Dining.  Come on a lark with us!

The Salt Horse
1816 S. Coast Hwy,
Laguna Beach, CA 92651
(x-streets PCH x Pearl)

Saturday, September 3, 2022, 6:00-9:00pm
$178. per person all inclusive 4-course chef curated meal + wine pairing 
by the talented Chef Reta + Cocktails by Cocoā€™s Cocktail Caravan 


Purchase Tickets:  Letā€™s Go On A Lark!
non-refundable/absolutely transferable

Q+A with Samantha Savage Breit of The Salt Horse in Laguna Beach

We love collaborating with people who love their craft! Soon we’ll be soaking up the last days of summer enjoying food, wine & the rediscovered art of conversation at The Salt Horse in Laguna Beach. The good news is that everyone can come along through our images and stories!

Enjoy this fun little Q+A with Samantha Savage Breit, founder of this amazing local + sustainable grocer in Laguna Beach:

Samatha Savage Breit captured on a super fun (& delicious) lark at The Salt Horse in Laguna Beach on-the-fly by the talented photographer Missy Coyle.

Q. Where did you grow up? ā€‹

A. Virginia Beach, VirginiaĀ ā€‹ā€‹ā€‹

Q. We know you are close with farms + markets, what is your most memorable Famers Market experience?Ā ā€‹

A. One day I was in the parking garage on my way to my car when I noticed that the OG of the food buyers world was parked next to me. She is a powerhouse and highly respected at the Market by farmers and chefs, alike. As I approached my car she said Hi to me and from there we had a wonderful little chat. At the end of our chat, she offered me her favorite fresh juice from JJ’s Lone Daughter Ranch. The next week I went to JJ’s Lone Daughter Ranch and asked if I could order their juices for The Salt Horse. Laura replied, “So you are the girl from Laguna Beach that everyone is talking about!” I was blown away by the acknowledgment and with the feeling that I was being welcomed into the Santa Monica Farmer’s Market family, so to say, and I am incredibly grateful for the Market community! And the woman, Karen, who I met in the parking garage, is now a valuable mentor to me.Ā 

Q. Are you a chef?

A. ā€‹I pretend I am. 

Q. Why the name The Salt Horse? 

ā€‹A. The Salt Horse is a farm-to-table grocery store concept and brand. ‘Salt’ is the most important ingredient in the kitchen. It is the essential seasoning that can make or break a dish. I also love salt to the earth people, of whom I have the pleasure of working with. The ‘Horse’ represents the farm, the original way food was delivered and hardworking people, which you have to be to be in this industry. Coincidentally when I was looking up ‘Salt Horse’ online to be sure that it wasn’t already being used somewhere, I found out that ‘salt horse’ is an Irish nautical slang for corned beef. When I read this, I had chills up and down, for I was named after my Grandfather, SamualĀ Savage, a deep-sea diver from Ireland. He passed away a month before I was born. It was a confirmation from the Universe.Ā Ā 

Q. What made you take “the leap” in pursuing your passions full time?Ā ā€‹

A. When a door opens, even at the most unexpected time and even when you don’t feel prepared or ready – you go through the door. 

Q. What is it that catches your eye (or heart) about a product?Ā ā€‹

A. The Why! Someone once told me: “People don’t buy what you do but why you do it!” I look for the ‘Why’ stories.

Q. What is your most memorable meal (one you made or one you’ve had)?Ā ā€‹

A. Super cool fact about me: my great aunt is Mimi Sheraton, the most renown and influential food and restaurant critic (first woman to hold that position at the New York Times), James Beard award winning cookbook author, brilliant storyteller, true visionary and living icon. I shared many of meals with her in the comfort of our family home but going out to a restaurant with her was an experience I will never forget. My most memorable meal with Mimi was at Daniel Boulud’s restaurant at the Brazilian Court Hotel in Palm Beach, Florida. Mimi invited me to dinner with her, her husband and a few of their friends. Chef Boulud ‘rolled out the red carpet’ and it was at that dinner that I fully understood who my aunt was. However, what made it the most memorable was after everyone ordered their dinner, Mimi made her opinion known to the table – I ordered the best and she was very impressed! I ordered my steak ‘Pittsburg style,’ which I always do, charred on the outside and (almost) rare in the middle. I remember every single detail of that meal we shared together.
Ā 
Q. If no one was looking, what is your most prized ingredient?Ā ā€‹

A. Butter

Q. What is your idea of perfect happiness?Ā ā€‹

A. Newspapers as tablecloths, Blue Crabs in a bushel ready to be steamed, children jumping off the dock, surrounded by my family and friends, sand in my toes and a chilled drink in my hand.Ā 

Q. What is your greatest extravagance?Ā ā€‹

A. A 5 lb lobster at The Station House in Lantana, Florida. But just the other dayĀ ā€‹I made my first extravagant purchase – a Nissan Passenger Van. It is huge! I see it representing the growth of my business that I am manifesting and working hard towards every day.Ā 

Q. What do you find yourself saying when people ask what it’s like have your own business?Ā ā€‹

A. I was born with a competitive, hardworking nature. Give me a challenge or high pressure – That’s how diamonds are made. (And dreams do come true.)

Q. What is your current state of mind?Ā 

ā€‹A. Grateful for the incredible people and opportunities showing up in my life at the moment! Ready for what’s next!Ā 

Q. If you could change one thing about how people enjoy food, what would it be?Ā ā€‹

A. Where people source their food. Mainstream grocery stores aren’t anywhere close to what they use to be and the food/food system isn’t either. People need to know where their food comes from, how it was grown, and how it got there. And for people to only eat seasonally!Ā 

Q. What chef inspires you?Ā ā€‹

A. My brother Barrett.Ā 

Q. What words or phrases do you overuse?Ā 

ā€‹A. I read this as what words or phrases are overused – Curated. Curate is a work that is used too often with little understanding of its true meaning. The key to curation is knowledge and meaning – knowledge of the industry and a keen understanding and appreciation for all aspects of it. Is it curated? Does the person have knowledge? Have they taken the time to collect, research, and present only the best of something in a meaningful, intentional and purposeful way?Ā 

Q. What do you most value about food culture?Ā ā€‹

A. Connection to community, family, friends, history and culture through food memories and storytelling.Ā ā€‹

Q. What do you hope to accomplish in life?Ā ā€‹

A. To make an impactful difference and transform the grocery business through mindful and valuable innovation. And most importantly to have a home where my two boys, family and friends always come to visit, creating memories, and to share that with the love of my life, whom ever that may be. Door is open.Ā 

Q. Who/What inspires you?Ā ā€‹

A. I am easily inspired. Most especially in a garden – where fruit grows out of a flower and bees communicate by dancing.Ā 

Q. What is your motto?Ā 

A. I see you and I love you. I tell myself that every day. 

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If you ever have a chance to speak with Samantha in person, we highly recommend it. She is radiating positive energy and we know that, at this moment, she is right where she needs to be. We can’t wait to join her at the communal table.

Modern. Organic. Inspirational. Come on a lark with us!

The Salt Horse
1816 S. Coast Hwy,
Laguna Beach, CA 92651
(x-streets PCH x Pearl)

Saturday, September 3, 2022, 6:00-9:00pm
$178. per person all inclusive 4-course chef curated meal + wine pairing 
by the talented Chef Reta + Cocktails by Cocoā€™s Cocktail Caravan 


Purchase Tickets:  Letā€™s Go On A Lark!
non-refundable/absolutely transferable

Q+A with Visual Artist Matt Armendariz + Food Stylist Adam Pearson of Long Beach, CA

Thank you Matt & Adam for opening the doors to your amazing studio to lark! We are fascinated with the original Art Deco build dating back to 1924, making it just shy of 100 years old!

We loved how you cared for the building and how you really got into all aspects of interior design (one of our favorite realms).

The studio is a great combination in design, photography and full of good energy…and our chef cannot believe his lucky stars to have a beautiful, convenient, and fully functional kitchen (rare on a lark!).

Below are some fun Q + A’s for everyone to get to know you more:Ā 

Adam & Matt on a super fun (& delicious) lark with Chef Kyle Powers at Urban Americana in Long Beach.
Image captured by the talented Talia Pashey.

How do you know each other?  We met online many many years ago, went on a date and have been together ever since!

How did your professional relationship evolve?  We both fell into our careers serendipitously and while we both perform different jobs within the photography world, itā€™s nice to have our work paths travel together.

What made you take “the leap” in pursuing your passions full time?  It was a necessity! We both wanted to work and like most things you must give it your all to get it off the ground. So we did. Itā€™s easier said than done I realize.

You have done so much amazing work for magazines, books and just about anything that needs a great photo, what is/could be your dream duo project?  Weā€™ve worked on so many amazing projects all over the world, I think at this point we are the happiest working with amazing people from all creative disciplines. As long as everyone is kind and the vibe is there, weā€™re happy!

As it is essential to your craft, why FOOD?  Food unites us. We all eat. We are all experts. We know what we like and what we donā€™t. Itā€™s inherently political, sensual, personal. We have an immediate built-in common element with everyone through food.

What is your most memorable meal (one you made or one you’ve had)?   Weā€™ve eaten in Michelin-starred restaurants all over the world, dive spots from coast to coast, and while theyā€™ve all be once-in-a-lifetime experiences, we both tend to remember the meals that are personal, humble, and focus on the connection between people. Iā€™ll never need another 29 course tasting menu!

What is your most prized ingredient for meals OR for photographing? Thereā€™s not one ingredient! All of them make our jobs so interesting and worthwhile!

What is your idea of perfect happiness? When life, work, health and energies are in balance.

What is your greatest extravagance? Adam: Caviar, fragrances, and skincare.  Matt: Champagne, my Oudh collection, and long summer days in the pool! With bubbles, of course.

What do you find yourself saying when people ask what it’s like to be a food photographer / food stylist? Itā€™s quite a mystery to so many people; weā€™re usually met with ā€œWait, thatā€™s a job?!ā€  The conversation then moves to what people THINK we do, as they think we use fake ingredients and slight-of-hand tricks. Alas, we do not.

What is your current state of mind? Clear.

If you could change one thing about how people look at and/or enjoy food, what would it be? We need to remove the shame-based aspect of food. Subsequently, we also need to remove the sanctimony involved with our food choices. Of course we can all make food choices that benefit the growers, the farm workers, the animals, the environment, but we donā€™t need to use these and things to brag about and make others feel less. But back to my shame-based statementā€¦ how many times have we said ā€œOh I deserve this because xyzā€ or ā€œI canā€™t have that because I didnā€™t work outā€?  Food is food. Itā€™s for everyone and we deserve to eat what we like, not because weā€™ve earned it.

Who in the food world inspires you? JosƩ Andres for using his voice and heart for the entire world.

What words or phrases to you over-use? Adam: ā€œFuck.ā€  Matt: ā€œTotally.ā€

What do you most value about food culture? It unites us. We can argue about politics and religion all damn day, but we all eat. 

What do you think the future of dining is?  It changes every few years. Whatā€™s new on the horizon next year will be dated in 3 years. Itā€™s ever changing. So the future of dining will be anything and everything.

What is your motto? Be kind to yourself so that you may be kind to others.

Any favorite photos — perhaps one that comes with a fun behind-the-scenes story?   I could never pick any favorite photos!

+ + +

We love all the thoughtful answers (definitely food for thought) and can’t wait to step into their inspirational + gorgeous studio for welcome drinks & mingling leading up to a four course chef crafted meal and wine pairing…all while enjoying the (rediscovered) art of conversation.

Modern. Organic. Inspirational. Come on a lark with us!

Studio Armendariz + Pearson
428 West 10th Street
Long Beach, CA 90813
(x-streets Pacific + 10th)

Saturday, July 23, 2022, 6:00-9:00pm
$178 per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Taylor Elam of Merkato

Purchase Tickets: Let’s Go On A Lark!
(non-refundable/absolutely transferable)

Q + A with Chefs Jim Sullivan + Alex Bolar of San Diego & Los Angeles

So thrilled to find our way back to collaborating with people who are passionate their craft. 

Weā€™ve known the talented San Diego Chef & Photographer Jim Sullivan for since our early lark days and through the culinary connection haven known as The Hood Kitchen Space in Costa Mesa.

Chef Jim Sullivan

Chef Sullivans love for food + film have led him to various kitchens around the world from sandy surf shacks to Michelin Star restaurants. His energy and enthusiasm are contagiousā€“ā€“and itā€™s just what we need at this moment. 

Chef Sullivan introduces to Chef Alejandro Bolar who comes from a background of his own supper club Eclair in Atlanta, Georgia and who currently finds his way creating delicious meals in various kitchens throughout Los Angeles and surroundings via kala

Chef Alex Bolar

We are looking forward to creating a super fun (& delicious) lark with these two chefs, who will be taking full creative control of the menu. 

We invite you along for the ride through this introductory Q & A:

Q. How do you two know each other?

Jim: Iā€™ve known Alex for some time now. We originally met one another while cooking at a friend’s restaurant in Atlanta a few years ago.

Alex: We met in Atlanta at a restaurant called Better Half and then on a subsequent trip to California we met up again. Weā€™ve been wanting collaborate for a while, definitely looking forward to creating some magic.

Q. What led you to lark? 

Jim: Iā€™ve always admired the Lark events and have worked with Lisa a few times in the past, both as a chef and photographer.

Alex: Jim said had a friendā€¦he showed me your instagram and I was in.

Q. How did you arrive in the culinary scene?

Jim: I basically grew up in the restaurant industry, starting at the age of 14. After having a long career in the medical field I decided to go back to school. I graduated from culinary school in 2007. Since then I’ve been doing pop ups, staging and being part of the restaurant industry as a professional food photographer.

Alex: My brothers and I are super competitive from who can catch the most or biggest fish to seeing who make the best burger.  During these times I noticed that cooking was fun and I had a natural gravitation towards it. During a semester off from college worked Silver Star deli and that introduced me to the commercial kitchen.

Q. Yay or nay to culinary school?

Jim: I did graduate from culinary school and while it was a great experience, I donā€™t think it’s necessary to become a great cook/chef. If a young person is motivated and can gain knowledge/experience under a great chef then I would suggest that route.

Alex: I went to culinary school and I met cool people along the way, but restaurants teach much more. For someone with a late start, they should consider a schoolā€¦ but if you have the time, working in a restaurant is the school of hard knocks ā€” youā€™ll have no choice but to learn. 

Q. What is your most treasured memory when it comes to food?

Jim: For me that would be working as a young adult/teen at an Italian restaurant in my hometown. This is where I spent my formative years learning the ins and outs of the industry.

Alex: Fierce competitive cooking with my brother Kyle Bolar. 

Q. Can you share an impressive elevated dining experience?

Jim: I really like what Outstanding in the Field does. Jim Denevan travels around the country working with local farmers and local chefs. Together they create a fantastic dining experience. I’ve had the pleasure of both eating and working with his team a few times and I absolutely love what they do.

Alex: Atomix in New York City offered a 16 course meal. Korean fine dining. Also, Wolvesmouth in Hollywood was pretty amazing. 

Q. What advice do you have for people who want to become chefs?

Jim: Do it because you love it. Don’t do it expecting accolades, money or fame. Do it for the passion, love of food. I realize that sounds cliche but honestly it’s the truth. 

Alex: Always be willing to learn something new. With food, there is so much to learn. 

Q. What is your most treasured ingredient?

Jim: It used to be fresh seafood like uni or abalone. But as time goes by I’m learning to appreciate and use vegetables more.

Alex: A squeeze lemon on everything! 

Q. What is your go-to dish when cooking for yourself? 

Jim: Fried rice or Congee, using anything that’s left in the fridge.

Alex: Rice with soft egg and chili crunch.

Q. What is your go-to dish when cooking for others?

Jim: That would depend on the season and what is currently inspiring me. Recently it was using stone fruit.

Alex: Always something chicken based because itā€™s more familiar to people and there is no variation when it comes to cooking, i.e. raw, seared, etcā€¦.

Q. Who are your heroes?

Jim: Alex Bolar (wink wink)

Alex: My parents who are both self-employed, I am witness to them creating a life and lifestyle. 

Q. What phrase or word to you use too often?

Jim: F*ck

Alex: ā€œMy Manā€ā€¦ an ode to Denzel Washington! 

Q. As we are now navigating new seas, do you have any thoughts on the future of dining?

Jim: Man, thatā€™s a tough one. I think the way restaurants are going to run for the foreseeable future has changed. Considering the rising costs of ingredients and the pandemic restaurants are dying off or barely hanging on. I see restaurants pivoting to more of a fast casual model, or dining halls. No longer are you going to fine dining or upper echelon restaurants unless you’re willing to cough up $300 or more per seat.

Alex: Restaurant owners will adapt to meet the needs of their employees. The gap is closing between fine dining and comfort food. Fine dining chefs are creating burgers and comfort food has become more acceptable. 

# # #

Modern. Organic. Inspirational. Come on a lark with us!

3/26/22 at our favorite designer playground known as Urban Americana in Long Beach.

Menu + More TBA!

Lark x Chef Taylor Elam of Merkatƶ

We love that lark has become a platform for talented people who are passionate about their craft. Hence, we are thrilled to introduce Chef Taylor Elam of Merkatƶ. We met pre-pandemic and reconnected on (nearly?) the other side as our first opportunity to create + collaborate arrives 12/2/21 in the form of a private pop, with equally passionate guests, at the super hip Cleobella Boutique in Sunset Beach. 

Hereā€™s a fun Q + A to understand why our chefs always have creative control of the menu!

Where are you from and where do you live now? 

From : San Juan Capistrano, California

Current : Newport Beach, California

What is your earliest memorable culinary experience?

I was probably 4 or 5 years old. It was chopping vegetables with my grandma & mother for Sunday dinners. 

What drives you to create food?

To always be better than your last plate.

We feel there is an expression or feeling you want to share with your craft? Are we onto something?

Absolutely. The satisfaction I get when people tell me that was one of the most unique preparations of an ingredient theyā€™ve ever experienced. Those compliments reassure that all those years of hard work have paid off. 

Youā€™ve worked in a quite a few kitchens, can you drop some names or share some highlights (thinking style, pace, vibe, high/low)?

Fleur de Lys, San Francisco – Modern French, classic & fun.  At the time they had a Michelin star. Itā€™s where I got my start as a prep cook during my externship upon graduating culinary school. Itā€™s also the kitchen thats responsible for me growing up. Hubert Keller is one of the nicest French chefs on the planet. Thatā€™s saying a lot haha. 

Spago, Beverly Hills – fast paced, elegant & militant. Hands down the toughest kitchen Iā€™ve worked in. 4-6 hundred covers a night. Celebrities & Hollywood socialites were the norm. Expectations were firing high on all levels daily. The hyper focus I learned on technique, balance, detail &  seasonality helped mold me into the chef I am today. 

What should people know about fine dining?

Itā€™s a whole other planet. It can make or break a young cook in the best possible way. It takes a certain kind of person to dedicate themselves to that world. 

What is behind the name Merkatƶ?

Merkatƶ translates to market in the esperanto language aka ā€œInternational Languageā€. Esperanto doesnŹ¼t belong to a particular nation it belongs to a community of people.

Itā€™s known as a supranational language. Like many others itŹ¼s used to communicate its culture, literature & magazines. Unlike all other languages, Esperanto does not have its own country, nor its own people. Instead, it belongs to itŹ¼s community. We belong to a community.

Merkatƶ is a new concept launched during the pandemic, can you elaborate on the concept?

Breaking bread will always bring people together. We endeavor to use that language to tell stories, share space, invite partnerships and raise awareness of the farm-to-table process. 

We approach our work and our community with humility. We believe in sustainability and infuse it in all that we do. We respect ingredients, in recipes and in people.

Everyone is unique and deserves a personalized experience. We foster transparency in our work because we are proud of our ingredients, our partners, our employees and our achievements. Everyone is welcome at our table. No exceptions.

Merkatƶ (and/or your culinary quests) also has had other twists & turns. We like to see you hanging in there, how do you visualize Merkatƶ evolving?

Merkatƶ is evolving every day. Food is still the focal point & always will be, but I envision it to grow to so much more than that. Education, product development & destination dinners are new ideas Iā€™ve been working on this last year. I have a small line of products that were approved by the FDA. I see it becoming more of a lifestyle brand as well haha. That sounds funny to me when I say that, but it feels like it having so many layers & ideas. Exciting stuff for the future!

What is your most marked culinary characteristic? 

I am very lucky to work with & highlight some amazing products here in the golden state. I am not a plant based chef by any means. I do love opening peoples minds with vegetable cookery & treating them as you would your favorite wagyu steak. 

Who is on your food prep playlist? 

Oh man hahah. I love everything. Really depends on the menu. Some of my cooking favorites the Grateful Dead, muddy waters, the Allman brothers, Skinshape, Neil Young, Bob Dylan, Janis Joplin, Wilson Pickett, toots & the Maytals, Iggy Pop, Wu Tang, Bobby Womack, Social D. I could go for ever haha.

What ingredient can you not live without?

Quality olive oil.

Culinary school, yay or nay? 

Yay,  City College of San Francisco.

What not so obvious thing should people know about pursuing a career as a Chef?

Itā€™s not as glamorous as the media portrays it. It has its glamorous moments, but thereā€™s typically many years of sweat & tears before applause.

For those who cook at home, what is one easy must do tip you can give them?

Donā€™t compromise quality. 

Who are your heroes?

Anthony Bourdain

Jeremy Fox 

Paul Bocuse 

Andy doubrava 

Thomas Keller

David Chang

Alain Ducasse

Charlie Trotter

Huebert Keller 

Chris Consentino 

Brandon Jew

Sean Brock 

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Although this lark is a private pop, we invite you along through our images & stories.