Tag Archives: Events

Meet Chef Andrew Miley

of Fork, Knife + Spoon Catering  who will be crafting the menu for our upcoming lark at Molly Wood Garden Design on 8/18/17.  Super thrilled to collaborate and create with this passionate and talented chef!

Chef Andrew Miley on a lark at Molly Wood Garden Design Summer 2017

Chef Andrew Miley on a lark at Molly Wood Garden Design Summer 2017

Where did you grow up?
My father was a Marine and we moved around a lot when I was younger, mainly between California, North Carolina + Connecticut. Once he retired we settle in South Eastern Connecticut where I finished middle school, high school and college.

Where do you live now?
On the balboa peninsula in Newport Beach, California

Was food a big part of your childhood?
Absolutely!  Everything revolved around cooking + eating. Holiday’s, birthdays, you name it. There was always a reason to get the family together and celebrate.

How did you discover your love for cooking-any defining moments?
I don’t think I have any defining moments. Food was always a big part of everyday life. I remember aa kid every Christmas decorating cut out sugar cookies + candy canes with my grandmother, that might have been one of my earliest memories. I started washing dishes + being a prep cook at 15 and have always had my foot in the door of a restaurant in some capacity since.

What do love about the culinary world?
I think my favorite part is feeding people. I feel it to be so nurturing and rewarding and a great way to connect to people.

Did you go to culinary school? 
I did not. School of the hard knocks baby!

Any advice for aspiring chefs? 
A’int nothing to it but to do it.  You need to put the work and time in.  Find out what works, what doesn’t work and build from there.

What ingredient do you use most?
Good olive oil, salt, pepper + fresh herbs.

What is your favorite food/drink pairing?
Grilled hanger steak, chimichurri + an ice cold peroni.

Who do you idolize in the food world?
I don’t think I idolize anybody but am very fond of the mentors + teachers I have learned from along the way. They knew who they are. Oh, and David Chang.

+ + + + + 

(Relatively) Simple. (Definitely) Refreshing. (Very) Inspirational.

IMG_2795

Monique, Mikey, Kyle & Angelino

Meet Chef Angelino Baltazar, Q & A

The best thing about lark is that is malleable in so many ways. At the core of our business model is the idea of supporting and nurturing passion discovered in people we meet along the way – and sharing it with others. Chef Angelino’s enthusiasm, professional demeanor, and open mindedness impressed us and we soon learned of his desire to open a ramen restaurant and offered him an opportunity to “go on a lark”.

Lark #17 leads us back toThe Hood Kitchen Space to embrace Chef Angelino’s dream. Now is your opportunity to meet the chef behind the menu, but first this brief Q&A:

What inspired you to follow your culinary dream? 

I wouldn’t say inspiration was really part of how this happened. I just really love ramen and Japanese food. Eventually I was really tired of driving far for Ramen and I just decided to do something about it. When the opportunities came up I just decided not to hesitate and I took them.

Do you remember your first ramen bowl? 

I never had good ramen until I was in college. Until then I mostly grew up on the instant ramen.

Where do you want to end up?

I want to end up owning and hopefully changing the landscape of restaurants in Long Beach. 

What is the thing about ramen that most people don’t understand or know?

This is hard. There’s actually a lot. I’m going to sound like I don’t make sense

Ramen is actually not from Japan originally. It’s originally from China.

Ramen is complicated and simple at the same time.

There is more than one kind of ramen. There are specific regions of Japan that serve distinctive styles.

Ramen has no rules and a lot of rules at the same time.

There’s more than one way to make the broth, but the devil is in the details, extremely subtle, but significant details for every style of ramen.

There’s more, but hopefully it should give you a good idea. There is a reason most ramen shops are small and most of the really good ramen shops only make one kind of ramen.

How long does it take you to make the noodles? 

It actually depends on the time of year, how cold it is, the humidity, the kind of noodle I am making for the broth. Eventually I started working with Sun Noodles, constantly changing the recipe and adjusting what I needed. It took me about a 4-5 months of tweaking the noodles just right. Shout out to Sun Noodles.

What do you prefer to drink when enjoying ramen? 

Cheap Japanese beer or whiskey high ball.

Where/Why did you choose the name Omiyage Kitchen for your restaurant? 

I had to pick something related to my story of how I ended up here. Omiyage actually translates directly to souvenir, but the context is off. Omiyage is something you bring to someone when you travel and it is usually something edible specific to that region. I thought it would be fitting to have a name that represents the reason for me leaving to go to Tokyo just to learn about ramen so that I could eventually come back to start a ramen shop here in the States.

How did you get the opportunity to travel to Seattle/Japan?

Someone who knew I wanted to start a ramen shop called me and said they were leaving to go to Japan and they could make some introductions. So I left. I quit my job and a week later I was on a plane with some money and no idea on how to speak Japanese. There is a actually a lot more to the store I leave out.

I worked in Seattle because an opportunity had aligned with timing. It’s pretty straightforward; you just have to tell yourself to go do it.

Any funny stories to share about these experiences?

YUP. But I’d prefer to share them over beers in front of a person.

Did you go to culinary school? 

Nope. Save yourself the trouble and just go stage somewhere nice for a really long time. You are much better off.

How did you get linked up with The Hood Kitchen?

I had originally started working there from a company a few years back.

How do you know Chef Kyle Powers?

Through an Amateur Dodgeball League. KIDDING!

Actually, we met by chance. I had just come back from Japan and Kyle had an opening and somehow we’ve just been working together ever since.

What is your next favorite meal/food?

I actually don’t have one specific meal or food that is my favorite. It’s just always a constantly changing. I’m just really curious about a lot of ingredients.

###

And this curiosity is what we love about Chef Angelino! Here’s to collaborating, creating, and knowing that anything is possible. See the ramen inspired menu FullSizeRender (28)and come on a lark with us!!

LARK UNDERGROUND DINING & MARKETPLACE

saturday 11/7/15 from 7:30pm-9:30/10pm
The Hood Kitchen 
$95 per person, all inclusive good vibes, food & drinks
questions, please email: hello@larkartisanmarket.com
purchase tickets*: let’s go on a lark!

*non-refundable/absolutely transferable

Lark + Letter Sparrow

We are excited to announce our collaboration with Letter Sparrow, who will be designing our menu and place cards for our upcoming lark at 503found.  We only see good things coming from this talented artist and are honored to work with her.  xo~l FullSizeRender (8)

8/30/13 “Discovering Beauty and Inspiration” at Cleobella’s in Sunset Beach, CA

Friday’s lark was held at Cleobella’s 1920’s seaside cottage in Sunset Beach.  We had a balmy, beautiful evening under the stars as we enjoyed wine, conversation and an Ecuadorian inspired menu.   We are thankful for Jim and Angela for opening the doors, sharing their good vibes and joining us at the common table.

Their quaint little boutique offers timeless bohemian pieces from handbags to home décor.  All of Cleobella’s handmade products create sustainable income for artisans in Bali Indonesia and a portion of all profits are donated to Care.org, specifically helping women in South East Asia.  So inspiring!  

Cleobella’s 16792 14th St. Huntington Beach, CA 92649

www.cleobella.com

 

 

1185145_10201269049440370_347838371_n1175539_10151852175085390_485532308_n


1229798_10201269049000359_818412641_n1233452_10151852184640390_7728906_n


1236106_10201269065960783_1116590010_n 1236442_10151854942285390_1317453989_n 1240557_10201269047280316_1085511015_n DSCN2008_zpsb432784a DSCN2017_zps80fe42d8 DSCN2026_zps43412bda DSCN2047_zpsf2af84d1 DSCN2062_zps618f8fc0

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

DSCN2097_zpsfd147810

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

A lark at the beautiful Cleobella Boutique in Sunset Beach

photo (30)

 

 

 

 

 

6/27/13 “Let’s Have A Great Summer” Pop-Up at The AOSA Project

We were happy to set the communal table inside The AOSA Project, an amazing socially responsible retail shop in Huntington Harbor. What a great way to start off summer!  We did our best to create a special, but eclectic setting – something that would fit the location well.   Many great topics were brought up at the dinner table, such as “The Edible Schoolyard Project” and how do you know when “You have it all”?  These great images were taken by Vivid Images-Don Baker.  Many thanks to Jennifer Orona for opening the doors for us.  We cannot wait to do it again!1040740_327480017383652_1200979264_o

1040789_327479524050368_425630784_o1039993_327479294050391_602898721_o

1064816_327479004050420_620759957_o1064108_327479847383669_1048028054_o

1052230_327479240717063_13892399_o1052648_327479784050342_1550939062_o1052750_327479110717076_617543089_o1052922_327479634050357_108188204_o1008552_327479160717071_454398116_o1063799_327479897383664_2010985427_o1052309_327478987383755_1691497026_o

Q & A with The Mad Platter Kitchen Chef, Kristen Trinh

Enjoy this Q & A with Kristen Trinh of The Mad Platter Kitchen.

Q. When did you realize you wanted to become a chef?

A. What inspired me to become a chef was my husband and I had a conversation one day about how much he appreciates my cooking and noticed how happy I am when I am cooking for him and our friends.  He lightly mentioned that I should try out culinary school. I honestly never thought about it before, but it made perfect sense to me and so I did.

Q. What is your earliest memory of cooking?

A.  I would say earliest memory of cooking was with my grandmother during holidays. We had family gatherings all the time and I would always help my grandmother in the kitchen. That’s what sparked my interest and passion for cooking.

Q. What is your favorite cuisine to cook?

A. My passion for cooking has led me to create delicious dishes from all regions all around the world, but my favorite food to cook is Southern Italian.

Q.You went to the Art Institute right?  Would you say that is where you obtained most of your skills?

A. In 2007 I went to Art Institute of Orange County where I studied the ‘Art of Cooking’ and graduated a year later.

Q. What roles did you play at Laguna Culinary Arts Cafe & School?

A. I started work at Laguna Culinary Arts in 2008 where I became a Fromage and worked in the kitchen for basic food prep. I slowly worked my way up to not only cooking in the kitchen but menu planning, food cost. managing the cafe, and instructing classes. From there I grew a strong interest to become a private chef and branch off to do catering and meal planning on my own which is where I am at today.

# # #