Tag Archives: @letsgoonalark

Lark + Luna | Made in California

These gorgeous hand made ceramics by Andrea Luna Reece adorn our communal tables

We are so honored to share our collaboration with local artist Andrea Luna Reece whose gorgeous (and yummy) plates + bowls adorn our communal tables and where each handmade piece carries the passion and love she has for her craft.

Style. Beauty. Function.

www.lunareece.com | @lunareececeramics

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

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 + Cleobella + Chef Daniel Perlof

Lark #39 at the gorgeous Cleobella in Sunset Beach!

We can’t think of a better way to spend an warm and balmy August evening than breathing in the salt air and soaking up the good vibes of this gorgeous and fashionable space known as CLEOBELLA in Sunset Beach.

Thanks to all the adventurous people who gathered to make this a night of delicious food, wine, laughter and conversation. This was Chef Daniel Perlof’s lark debut – and he (and his sister) put all their love into the menu, which found its way to the communal table. Special thanks to Jim & Angela–and their amazing crew–of Cleobella, French Buckets, Andrea Luna Reece, The Urban Spring, Jaxsea, Southern Scribe, Kayleen Perlof, Mayson Hauck and Stephanie De La Riva of SDLRmedia.

We are so fortunate to have this free spirited opportunity share all things that we love with friends-old and new. We can’t wait to do it again! 

Menu by the up and coming Chef Daniel Perlof:

1/Chilled spring pea soup, bacon, parmesan. Skewer of grilled mushroom, blistered grape tomato, smoked gouda. Hold the bacon for veggie option.

2/Slow roasted herbed lamb, sprouted quinoa with sliced almond and dried cranberries, crunchy green beans. Mushroom zucchini egg-white crustless quiche for veggie option.

3/Semi-pickled garden salad. Cucumber, shallots, heirloom tomatoes, fennel, black olives, feta, partially pickled in lemon herb vinaigrette atop fresh baby spinach.

4/French toast sticks, buttery bacon date syrup, whipped cream, fresh fruit, mint sprig. Champagne.

Lark #39 at the gorgeous Cleobella in Sunset Beach!

Lisa Martinez + Jacquelyn Wallace on a lark at Cleobella in Sunset Beach!

Chef Daniel Perlof on a lark at Cleobella in Sunset Beach!

Practicing the art of conversation on a lark at Cleobella in Sunset Beach!

Lark #39 at the gorgeous Cleobella in Sunset Beach!

Lark #39 at the gorgeous Cleobella in Sunset Beach!

Organic. Modern. Inspirational. Social Dining.

Come on a lark with us!

Next lark Friday, August 31st with the talented Chef Kyle Powers at our favorite designer playground in East Long Beach known as Urban Americana ~ good {& delicious} times ahead!

Lark w/Chef Kyle Powers @ AREO

Super fun times were had on Thursday, May 24, 2018, thanks to all the beautiful people who gathered at the locally loved AREO​ in Laguna Beach on Thursday May 24, 2018.

This well curated boutique filled with both swank and humor, encased with high ceilings and floating candle chandeliers, made a most inspirational space for our guest to gather.

It was an evening filled with engaging conversations over delicious food & drinks crafted by the talented Chef Kyle Powers.

Photos captured by the Neighborhood Creative​.

Special thanks to: AREO, Fork in the Road Catering,nThe Urban Spring​, Andrea Luna Reece​ Ceramics, @mymiddlenameisstarr & The Hood Kitchen Space.

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Simple. Refreshing. Inspirational.

Come on a lark with us!

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On a lark with Chef Kyle Powers at Isles Interiors

This 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 crafted by the talented Chef Kyle Powers.

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

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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 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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