Tag Archives: Lark

Lark + Mindy Gayer Design & Hati Hati Home + Chef Kyle Powers

Friday, October 5, 2018

On a lark at Mindy Gayer Design Co. + Hati Hati Home in West Side Costa Mesa

Hard to believe we are on lark #41! We started on “a dollar and a dream”, looking to combine what we loved professionally (producing) with what we love personally (people, food, wine & design). It’s been a fun and fulfilling adventure and our favorite part is being able to share it with you!

We discovered this diamond in the rough and immediately fell in love. Thankful to shortly thereafter, and coincidentally, make the acquaintance of local + clearly talented designer Mindy Gayer who envisioned and created this amazing space with her dreamer + doer business partner Kayla Adams and their joint venture of the gorgeous Balinese furnishings of Hati Hati Home.

Hanging out here with a heart & soul on a super fun lark at Mindy Gayer Design & Hati Hati Home in Costa Mesa

In scouting the space, we had a ton of ideas on how and when to create and collaborate on a lark – and we were quick to adapt when timelines and locations changed.  We were so happy that we landed on the original vision of seeing a communal table through the gorgeous large windows of their cool + modern farmhouse-esque building. With the warm lightening, it was a beautiful and welcoming sight. 

Super fun times on a lark at Mindy Gayer Design + Hati Hati Home

We are thankful for all the beautiful people who gathered in this intimate and inspirational space to enjoy the company of friends and family, enjoy amazing food and partake in the rediscovered art of conversation.

Special thanks to Mindy Gayer and Kayla Adams for opening their doors to us!  Also, much love to Chef Kyle PowersSommelier Tyler RodriguezPhotographer MBMaherCeramicist Andrea Luna Reece, the hip & knowledgeable purveyors of H2O The Urban Spring, Florista French Buckets , dreamers at Christy Coffee and Illustrator My Middle Name Is Starr for making this an evening to remember.

Modern, organic, social dining ~ come on a lark with us! 

Next lark Friday 10/19/18 at painter + photographer Lawrence Fodor’s Artist Loft in the vibrant Arts District of DTLA,

Super fun (& delicious) times on a lark at Mindy Gayer Design Co. + Hati Hati Home

Orange Coast Magazine: Off-The-Grid Dining Events

Thrilled to be featured in Orange Coast Magazine’s “Hidden” Issue (Oct. 2018) . Here’s the story behind the image, if you want to know more, you’ll have to come on a lark with us!

October 2018

Last winter we were fortunate to dine with friends – old and new – soaking up the hip vibes at the beautifully understated and modern aesthetic of Isles Interiors in Newport Beach while enjoying conversation between spoonfuls of piping hot Mortadella + Lobster Chowder.

The timely cold weather transported us home to simpler times. Thanks to all who gathered at the communal table to make this an evening to remember including @lunareececeramics + @theurbanspring. Special thanks to Maria & Max Isles.

Photo credit to MB.Maher.com

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Four Course Menu crafted by the talented Chef Kyle Powers of Fork In the Road Catering and Wine Pairing by wine aficionado Tyler Rodriguez.

Starters:  Spicy mango shrimp on avocado toast
Welcome drink: Corn Whiskey Old Fashion

On the table + Paired with Wine 

1/Shaved mushroom salad w/pecorino fennel cilantro and onion vinaigrette 2/Mortadella & lobster chowder 3/Advieh spiced lamb chop, braised lamb, with melting Yukon potato & fried greens 4/Pistachio ice cream in cinnamon tart, saffron apricot culi & spicy pear

>>>Veggie Option <<<

1/Shaved mushroom salad w/pecorino fennel cilantro & onion vinaigrette
2/Chili broth w/Farro & Beans
3/Roasted cabbage wedge w/melting potato and fried greens

On a super fun lark at Isles Interiors in Newport Beach

Lark: The What & The Why

The conceptualization of lark happened when, at the prodding of a friend and the impending acquisition of a photography company where I held my favorite job coordinating photo shoots, I examined, introspectively, how I wanted to live my life and what things truly mattered.

What is success to me? Doing the work I love. Producing allows me to pull together the pieces of a big puzzle and create something new altogether. It’s the creative process that feeds into so many layers: meeting new people, seeing new places, learning new things, growing from experiences.

What are things I yearn for? What does it truly mean to live?  Actively engaging with others, discovering new places, enjoying amazing food and so on (it’s a long list) — but mostly sharing these experiences. Why? To evoke happiness, interest, excitement, conversation, meaning, hope and inspiration.

How could I bring what I’ve honed professional into what I love personally? How do I break down walls between the two and invite everyone a part of these nurturing and unique experiences?

Lark bloomed with the opportunity to work side by side with a talented chef and setting our first communal table. We took the idea of pop up social dining and elevated it by applying our creative spin adding style, design, fashion, music – whatever may be inspiring us at the moment. We love the idea that we are both malleable and progressive. Not knowing where this adventure would lead, but knowing it would be both daring and fun, we called it a lark.

Drawing from personal experience, we operate on the firm belief that giving and sharing your gifts is the best – and when you work with others whose talents you can embrace and lift up (and vice-versa) the combination sets things on fire. Lark puts out a positive vibe and a good energy that is about continually taking the next intentional step towards the things we love, which we hope you have the opportunity to experience. Lark is growing and changing, but its foundation will always be about inspiring others.

Images captured by the lovely & talented @taliadecoite

Chef Kyle Powers and Lisa Martinez on a lark at Urban Americana ~ Summer 2018

On a super fun lark at Urban Americana ~ Summer 2018

Lisa Martinez on a super fun lark at the ultra hip Urban Americana in Long Beach ~ Summer 2018

Lark + Urban Americana + Chef Kyle Powers

Friday, August 31, 2018

We had the most amazing time setting our communal table at the ultra hip designer playground Urban Americana  in East Long Beach. The space is so inviting and inspirational… to walk through the warehouse listening to music and taking in beautiful elements of design was magical. Add friends (old and new), great conversation, delicious food and wine pairing (thanks Chef Kyle Powers, Tyler Rodriguez & crew!), a touch of style…. ah, well, there you have lark!

Thanks to all the beautiful people who who came together to make this night possible.

Until we lark again.

xo~l

Menu crafted by the talented Chef Kyle Powers of Fork In the Road Catering and pair with wine from California based Waylan Wine Co.

1. pistachio +  cashew apple butter toast
2. heirloom tomato salad basil oil tomato water basil flowers burrata grey salt.
3. brussel sprout tortelli, black garlic dust, crispy mortadella * sub king mushroom for vegan *
4. smoked then fried duck, sage waffle, luxardo cherry sauce, green onion tahini puree.  *vegan option: sesame and macadamia crusted tempah, fried rainbow cauliflower, green onion tahini*
5. peach tea whiskey (by stillhouse) infused strawberries, smoked cream, sable cookie, brulee figs.

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Organic. Modern. Inspirational.

Lark inspired by Chris Greer, owner of Urban Americana / Images captured by the lovely and talented @taliadecoite / Hand-made ceramics by our favorite artisan Andrea of @lunareececeramics / Wine Aficionado Tyler Rodriguez / Fashion inspired by @stylingbyjo / Overall awesomeness by @laurabrophyinteriors + @jaxsea / Pure water + Wilson’s Coffee by @theurbanspring / Cool finds by @shopkeye

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

Chef Kyle Powers on a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

 

 

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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