Tag Archives: Lark

Lark + Casa Blanca: The dog days of summer

Let’s go on a lark!

It’s official, the dog days of summer are here! Our super hot guerrilla lark at Casa Blanca in downtown Long Beach took this fashionable crew on an adventure in style, food and conversation.

This fast, fun and unpredictable style of setting communal tables and sharing meals allows our crew to express themselves, generate ideas and inspiration, create beautiful imagery, highlight and thank our collaborators and dream of future larks.

We are grateful to all the beautiful people who gathered to make this a memorable experience – no doubt, a precursor to our upcoming lark communal dinner party at the super hip Cleobella Beach Bungalow in Sunset Beach.

Organic, modern. inspirational communal dining.

Come on a lark with us!

Open invite, limited seats.


16792 14th Street
Sunset Beach, CA 92651
(Cross streets: PCH & 14th Street)

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Friday, August 17, 2018, 6:30pm-9:30pm
$125 per person, all-inclusive good vibes, four course menu & wine pairing
Purchase tickets*: Let’s Go On A Lark!
*Non-refundable/absolutely transferable

Images feature:

Beautiful pots + plates by @lunareececeramics
Gorgeous (& fun) fashion + bags by @cleobella
Delicious food by Chef Dan Perlof @rhymeandreasoncatering
Stunning Floral by @frenchbuckets
Conversation and creativity by all, including: @laurabrophyinteriors @jaxsea @billyaloha
Location, cocktails and photos by the talented Mitch Maher of MBMaher.com

On a super fun (and hot) guerrilla lark at Casa Blanca!

Having fun in fashion on a guerrilla lark at Casa Blanca!

Good (& delicious) times on a guerrilla lark at Casa Blanca!

Going for the grilled artichoke thanks to Chef Daniel Perlof!

Grilled lambs “pops” hit the spot, compliments of Chef Daniel Perlof who will be crafting the menu for lark #39 at Cleobella on Friday 8/17/18.

Elevated table scape thanks to French Buckets!

Good times & good vibes on a guerrilla lark at Casa Blanca.

Creating and sharing on a guerrilla lark at Casa Blanca.

Luna Reece Ceramics meets French Buckets, once again!

Cheers! Something about creating fills you up in so many ways. Thanks for coming on a lark with us!

Lark + Cleobella! Because we like their style!

Meet Chef Daniel Perlof

Chef Daniel Perlof A native of Tustin California, learned his way around the kitchen at a young age partaking in the creation of family meals with his Grandmother and Father. Outside of the home, he studied Spanish and found this to be helpful in various kitchens and catering roles – always seeking to help talented crew members overcome this hurdle when expressing their talents with mostly English speaking managers. Chef Daniel recently took a leap of food and faith to expand this concept of elevating others by opening his own catering company Rhyme and Reason Catering. With lark #39  at the gorgeous Cleobella being his official “lark” debut, we can’t wait to see what this eager and passionate chef has to offer.

Q & A

Which living Chef do you most admire?

Argentine Chef Francis Mallmann is absolutely fascinating. He emphasizes learning and a communal approach to the kitchen, which I love and respect. Also, he uses fire for everything, and I’ve always been a bit of a pyro.

What is the quality you most like in a meal?

Balance.

What do you consider your greatest culinary achievement?

Having my father tell others that I had surpassed his culinary talents.

What is your most marked characteristic?

My sense of humor.

What is your motto?

“Fortune favors the bold.”

Can you share a life changing culinary experience?

I had the fortunate opportunity to go on a post-graduation trip to Europe, a guided site-seeing experience over the course of three weeks, that took us to Rome, Florence, Paris, Interlaken, Bruges, and London.

In Rome I experienced veal for the first time in my life, something I didn’t foresee (but as they say, “When in Rome!”). Walking around the Forum and seeing the relics of that ancient world, I wondered to myself how the Romans must have eaten way back when those sites were first being developed– alongside of what would later come to be known as the “Western” world.

In Florence, I enjoyed prosciutto with cantaloupe for the first time, and had pizza for four days in a row.

Paris demonstrated to me the theatricality of cuisine, and I ate escargot in the Spanish Quarter one sweltering hot afternoon, after a long morning of touring the vast and vibrant city. In the same city on the Fourth of July (how American?!), our group ate at a restaurant that was cave-like in setting, and the appetizers and salad consisted of a large basket of cheese, cured meat, lettuce, and vegetables, with a knife so that every guest could take whatever they please, and pass the basket on to their neighbor.

In Interlaken, nestled between two crystal-blue glacial lakes, I learned that I have somewhat of disdain for white pepper, especially on my eggs.

A day later, (and one wicked Swiss hangover later), in Bruges, sitting underneath a centuries-old castle, I ate authentic Belgian waffles, with crisp, sweet strawberries, and the seemingly airiest whipped cream on Earth. Also, I became aware of their hip-as-could-be street vendors who almost exclusively sell potato fries– something oft attributed to the French, but originated in Belgium.

Finally, in England, I had pub food for the first time after crossing the English Channel into Canterbury, and was overwhelmed by the hospitality of the Brits, with an elderly couple inviting us to sit along side them at their table in an otherwise full restaurant. On a day-trip to the Windsor Castle, I ate fish and chips, skin-on and bone-in, with probably the blandest coleslaw in all the land, and washed it down with a delicious blonde ale.

All in all, the experience taught me so much about myself, and about how different foods and cultures can be from place to place. My appreciation for the adventure of food grew exponentially. The gastronomy of a locale is what sticks out the most to someone who loves food. I felt, and still feel, so lucky and grateful to be able to create these memories. My trip to Europe was an incredible adventure that will stay with me for the rest of my life.

Chef Daniel Perlof

 

Because vision is everything…

We have walked through Pirate’s Cove a hundred of times dreaming of a table on the sand, where we could enjoy food and conversation while getting our feet wet — in style; we can’t express how bringing this to reality makes us feel.  Super big thanks to designer Laura Brophy, photographer Kendal Riley of The De Lauras & Wes (and Mike) of @theoclist for being a part of this amazing experience to get our creative on, thank our collaborators and dream of the future.

Special thanks to Chef Kyle Powers of Fork In the Road Catering who created a flight of the most delicious flight of soups for all to enjoy and to @lunareececeramics @theurbanspring @isles.interiors

Create. Collaborate. Elevate.
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Meet Mixologist Brad Fry

We love getting to know Brad Fry whose sense of style harkens back to his days in Chicago. An energetic and fun bar manager for Michaels Restaurant Group, he is an active member in the United States Bartenders Guild and has participated in numerous cocktail competitions —one in which he represented the West Coast at World Class in 2016. Come, pull up a chair, stay awhile…

Q, How you got started behind the bar – and what captivated you?

A. Like most bartenders, I started as a server, and once of age, was offered to move up to a bartender.  I’d say luck, and being in the right place/ right time have been the story of my success. I was very fortunate to be hired to co-run Bernard’s Bar, in what was the Elysian Hotel (now the Waldorf Astoria in downtown Chicago). Above our bar was Ria, a 2 Star Michelin rated restaurant, which we did the cocktails for. It was elevating my passion for food, and play in cocktails, that addicted me to the industry of service.

Q. Traditions…?

A. Keeping my tools and bar clean.

Q. Your philosophy…?

A. Prep, and set myself for success. Play like a child!

Q. Anything that comes to mind?

A. I’m honored to pair my cocktails and wine with these three amazingly talented chefs!

On a lark with Mixologist Brad Fry

On a lark with Mixologist Brad Fry

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Meet Chef Benjamin Martinek

Chef Benjamin Martinek grew up in Colorado and had a family that (fortunately) loved both travel and food.  As a person of both adventure and discipline, he began his professional relationship with food, working in a restaurant, at the age of 11 – moving on to the kitchen at age 16. Fittingly this explorer made his way to California to attend culinary school in San Francisco. Here he grew his talents at fine dining establishments — and proudly became a husband & father. Now, as a family, they continue the tradition of embracing both travel and food. Calling Southern California home for over a decade, Benjamin practices his craft in the challenging and rewarding luxury resort kitchens along the coast.

If we could use three words to describe Benjamin, it would be responsible, thoughtful, and creative.  We can’t wait to see what magic comes from our lark on 1/8/18 in Seal Beach –which, as of today, sold out; however you are welcome to come along though our stories and imagery.

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Meet Chef Karlo Evaristo

You would never know by his subtle demeanor, but three sentences into your conversation you discover that Chef Karlo Evaristo is fully immersed in a culinary adventure where the precise combination of ingredients culminates into a delightful and gratifying tasting experience.

Below is a bit of Q & A, but of course you meet him Monday 1/8/18  in Seal Beach ~ Come on a lark with us!

Q. What is your idea of the perfect meal?
A. I love tasting menus. Little bites of different flavors is more appealing to me than a big portion plate of one dish. The more courses the better.

Q. Which living food-related person do you most admire?
A. I think in the U.S., for a lot of cooks/chefs/foodies/homecooks, Thomas Keller would probably be on top of their list for a “food-related person” that they admire.

Not only has he brought American Cuisine on the world map, but he played a big role in training and inspiring the next generation of Chefs. Think about it, if it wasn’t for him, there would be no Alinea, no Benu –and even Noma’s Rene Redzepi trained with him.

Q. What is your greatest extravagance?
A. I have “slight” addiction on kitchen knives. I spend way too much than I should on them. BUT, I love it. I don’t regret buying any of them. I currently have 20+ something knives and all of them are handmade by super talented blade smiths.

Q. What is your view on the current state of the culinary world?
A. I think it super approachable. A lot of chefs are offering menus that are pretty affordable and would be similar to the type of food that you would get in super high end/super expensive spots.

Also there is a lot of attention on food and the Chefs behind them. Which I guess is good for all of us in the industry.

Q. What is the quality you most like in a chef?
A. Passion. Doing everything with passion, success and everything else will follow.

Q. Which words or phrases do you most overuse in the kitchen?
A. “Heard” & “Behind”.

Q. When are you happiest?
A. When I create a dish and it tastes delicious :).

Q. Which talent would you most like to have?
A. Laser beam organization.

Q. What do you consider your greatest achievement?
A. My son.

Q. Where would you most like to live?
A.  San Francisco/Napa, or Philippines.

Q. What is your most treasured ingredient?
A. Salt.

Q. What is your most marked characteristic?
A. Fair.

Q. Who are your favorite culinary inspirations?

A. Rene Redzepi, Christian Puglisi, Thomas Keller, Andre Chiang

Q. What is your motto?
A. Do what you have to do until you can do what you want to do.

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Meet Chef Jared Ventura

Through a connection of friends, food and larks –– we meet Chef Jared Ventura. Our first understanding is how much he loves food, but it was not long before we realized he is bursting with ideas and enthusiasm for creating and connecting. We are super stoked to have this opportunity to collaborate with him on lark #34 and we whole heartedly credit Chef Jared’s passion for making it happen. Here’s a bit of Q&A to get to know him better, but of course, he will be front and center on Monday 1/8/18 . Come on a lark with us!

Q. Which living food-related person do you most admire?
A. Thomas Keller will always be a hero of mine.

Q. What is the quality you most like in a chef?
A. Restraint, balance, and creativity.

Q. Where would you most like to live?
A. Anywhere on a farm with great weather.

Q. What early experience(s) lead to you becoming a chef?
A. My grandparents cooking. They were from Sicily and I grew up making and eating fresh pastas, sausages, fresh breads, braised chicken and much more. My dad is also very into food and I grew up with him cooking every night making a lot of French dishes (though he is Sicilian). It was extremely rare for us to go out to eat; going out to eat was going to another family members house.

Q. What is your most treasured ingredient?
A. I love me some good French butter.

Q. Who are your favorite culinary inspirations?
A. Matthew Kirkley formerly of Coi Restaurant where I had one of the best meals of my life.

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Lark #33 w/Chef Kyle Powers @ Maia’s Cottage in Laguna Beach

We had an amazing lark at Maia’s Cottage in Laguna Beach. Unsure of late October weather, we boldly stepped into a misty and windy day and began our prep, which thankfully included a gorgeous and highly functional fire pit designed by our friends at Haskell.  Maia’s Cottage calm French Provincial vibe could not have been more perfect – as we flowed through the house with drinks, appetizers, introductions and greetings. As the weather stilled, we gathered under the stars to enjoy a heartfelt menu crafted by Chef Kyle Powers and Sous Chef Nelson who fortunately had the luxury of a gorgeous and functional kitchen.

Much gratitude to all who came together (Our adventurous, gregarious, gracious guests, Haskell ,The Urban SpringLuna ReeceTypebird Creative , Dot & Armythe Weathered Captain  & Jaxsea) to make this a lark to remember. Many thanks to Bruce, Maia & Tess for welcoming us into their dreamy and beautiful home!

SoCal Communal Dining, California style.

Simple. Refreshing. Inspirational.

Photos by the talented James Huddleston https://happyhuddphoto.com/surf/

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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.

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

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Lark#19 + Chef Kyle Powers + Heritage Mercantile Co.

We had an amazing time popping up in East Side Costa Mesa at the locally loved (and vice versa) Heritage Mercantile Co., with a gathering of those who are both adventurous and curious.

While casual introductions were made, we mingled indoors and out, eventually settling at the communal table simply adorned with gorgeous hand made ceramic pots and plates by Andrea Luna Reece (@lunabirdie) and a decorative menu by artist Jeri Vann (@jerivanncreations) that detailed the carefully crafted meal.

We are grateful that the talents of Chef Kyle Powers who not only created a makeshift kitchen, but also presented us with four courses of which is best described as “passion on an a plate”, each one better than the next. As each entree was introduced, Mike Otto of Tolosa Winery thoughtfully poured each glass of wine while sharing the nuances of the blends and pairings.

As the sun slowly set and the lights above became more vibrant, friendships were formed, food was savored, wine was enjoyed, art was discovered, music was played and true connections were made.

Thank you to everyone came together to create such a beautiful evening. Special thanks to Host Jennifer Bloch of Heritage Mercantile Co. and all of our guests for coming on a lark with us!

Xo~l

Established in 2013, Heritage Mercantile Co. is a purveyor of unique, handmade goods. They believe in sustainable products, local makers, timeless design, and USA goods.

Photo credits to @missmphotography

On  lark at Heritage Mercantile June 2016.

On lark at Heritage Mercantile June 2016.

On  lark at Heritage Mercantile June 2016.

On lark at Heritage Mercantile June 2016.

On  lark at Heritage Mercantile June 2016.

On lark at Heritage Mercantile June 2016.

On  lark at Heritage Mercantile June 2016.

On lark at Heritage Mercantile June 2016.

On  lark at Heritage Mercantile June 2016.

On lark at Heritage Mercantile June 2016.

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Chef Kyle Powers Creative Crafted Menu
+ Tolosa Wine Pairing Pairing by Mike Otto

Welcome drinks + cheese platter + mingling

Course 1 corn/goat cheese souffle/ toast/ warm olives
Tolosa No Oak Chardonnay

Course 2 treviso/arugula/watercress salad with pine nuts and a blueberry coconut vinaigrette
Tolosa Rose

Course 3 meat trio- skirt steak, pork belly, chicken/cauliflower puree/haricot verts/carrots
Tolosa Pinot Noir

*Veggie Option* falafel /cauliflower puree/haricot verts/carrots
Tolosa Pinot Noir

Course 4 melon ice cream/lavender/kiwi coulis/donut
Spiked coffee

Come on a lark with us! Next lark to be announced soon, follow us on Instagram @letsgoonalark

 

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