Tag Archives: Orange County

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.

lark_07v2 lark_02v2lark_05v2 lark_ex3lark_06v1lark_09 lark_ex1

Simple. Refreshing. Inspirational.

Come on a lark with us!

SaveSave

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

1U6A3103 1U6A3047 1U6A2955 1U6A2914 1U6A2844 1U6A2763 1U6A2726 1U6A2592 1U6A2604 1U6A2536

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.
kendalriley_photography_larkunderground_piratescove_141 kendalriley_photography_larkunderground_piratescove_128 kendalriley_photography_larkunderground_piratescove_005 kendalriley_photography_larkunderground_piratescove_002

kendalriley_photography_larkunderground_piratescove_124 kendalriley_photography_larkunderground_piratescove_121 kendalriley_photography_larkunderground_piratescove_116 kendalriley_photography_larkunderground_piratescove_101 kendalriley_photography_larkunderground_piratescove_091 kendalriley_photography_larkunderground_piratescove_071 kendalriley_photography_larkunderground_piratescove_059 kendalriley_photography_larkunderground_piratescove_054 kendalriley_photography_larkunderground_piratescove_051 kendalriley_photography_larkunderground_piratescove_045 kendalriley_photography_larkunderground_piratescove_043 kendalriley_photography_larkunderground_piratescove_030

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

1U6A0705

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.

1U6A0063 1U6A0011 1U6A0750

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.

1U6A0011

 

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.

1U6A0981 1U6A9518

 

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/

23559420_970686159738162_6674168031930972482_n 23559640_970686079738170_3499119474747094000_n 23559785_970686089738169_2516872127832643426_n 23621296_970685893071522_5440462425024633707_n 23658553_970686003071511_3216742815405044171_n 23658595_970685959738182_1444231797452845294_n

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

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.

IMG_4467

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

 

###