Guerrilla Lark Crystal Cove

Because there is so much beauty in doing.

Image captured on a super fun guerrilla lark at Crystal Cove State Park.

We are thrilled to have created a fast + fun way to get our creative juices flowing, uplift each other and thank our collaborators.

Image captured on a super fun guerrilla lark at Crystal Cove State Park.
Image captured on a super fun guerrilla lark at Crystal Cove State Park.

Super thankful to @mat3.photography for spot-on capturing this carefree + dreamy vibe! Images captured at Crystal Cove State Park in Laguna Beach.

Image captured on a super fun guerrilla lark at Crystal Cove State Park.

We always appreciate @lunareececeramics who shared with us her latest designs, LOVE! You will always find her hand-made ceramics adorning our communal table. Dried florals by our favorite florist @frenchbuckets of Lido Marina Village.

Image captured on a super fun guerrilla lark at Crystal Cove State Park.

Of course, Stylist Mayson Hauck always knows how to fem things up – thanks for the gorgeous dress + props!

Why wait for opportunity, when you can create it. Image captured on a super fun guerrilla lark at Crystal Cover State Beach.

Create. Collaborate. Elevate. Come on a lark with us!

@letsgoonalark

Lark x McGee&Co x Chef Kyle Powers

Radiating good vibes on a lark at the design haven of @mcgee&co in East Side Costa Mesa!

On Thursday, May 30, 2019 we enjoyed a most gregarious lark at the design haven of @mcgeeandco in East Side Costa Mesa! Here gathered around the communal table to disconnect + reconnect over a chef crafted meal, delicious wine & the subtle art of conversation.

Food, wine & conversation enjoyed on a super fun lark at @mcgeeandco in East Side Costa Mesa!

The Master of Makeshift, Chef Kyle Powers, rocked the menu once again – and the McGee gals came through with some serious style.

We are super thankful to all the beautiful people who came together to create such a memorable & adventurous evening @mcgee&co @mrforky @forkintheroadcatering @theurbanspring @lunareececeramics @emweber @dperlof @kaileeinthekitchen @mb.maher @amenahdesigns + @theflowerstand.

Our next lark finds us greeting the first day of summer, Friday 6/21/19, by taking in salty air + beautiful surroundings at the gorgeous waterfront retreat of @tressapothecary in Newport Beach.

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Asparagus curry, naan croutons with yogurt thoroughly enjoyed on a super fun lark at @mcgeeandco in East Side Costa Mesa!
Image captured on a super fun lark at @mcgeeandco in East Side Costa Mesa!

Image credit to photographer, foodie, conversationalist: MB.Maher.com

Q+A with Julietta Sipprelle + Nicole Sayer

It’s really about the people you meet along the way. Thrilled to share a little insight from our conversation with Julietta Sipprelle + Nicole Sayers, the fun, generous, and enthusiastic owners, of Poetry of Hair in San Clemente, who invited us to set our communal table their swanky bricked walled shop for a super fun lark with friends old & new.

Lark #46 with Julietta Sipprelle + Nicole Sayer of Poetry of Hair in San Clemente! PC to @kaileeinthekitchen

Q. What is your idea of a great day?

J: Living in the moment where ever and whomever I’m with. 

N: 6:00 am Hot Yoga or running, 10:00 am go on a hike with a friend, 12:00pm grab some lunch, 1:00pm hit the beach, 6:00pm dinner and drinks with friends

Q. Is the name Poetry of Hair derived from anything special? 

J: Nic and I wanted to bring Poetry into our salon with inspiring words for ourselves and our clients. We created a poetry wall while personally designing our salon, these poems inspired our name. 

N: Yes…I love literature and Poetry and we wanted to use Poems, quotes, etc…to inspire our clients. We have a black board that we change often with great quotes.

Q. What is your greatest extravagance?

J: Captain Jacks yearly on my birthday, “Best Crab Legs Ever!”

N: Dining out,

Q. What do you most love about San Clemente?

J: My clients who I consider my friends and family. 

N: The laid back atmosphere, the beauty all around me that I soak in everyday, the people, the climate and the style.

Q. Do you cook?  

J: I attempt, oh my poor daughter growing up. I prefer to bake. Love a good bread pudding.

N: Yes all the time. I’m pretty good at it too!

Q. What is your favorite food? 

J: Crab Legs and butter! 

N: Tacos!

Q. What is your most memorable dining experience?

J: Flying first class and dinning on the stunning coast of Cinque Terre Italy. Truly amazing!

N:  I’ve had many amazing ones, but probably Si Señor in Punta De Mita Punta De Mita, I love the food, drinks and the view is insane!

Q. Which talent would you most like to have?

J: To sing like my grandmother, and play guitar! 

N: To be able to fly.

Q. What question do you love to ask people? 

J: What do you do? Do you love it? It’s inspiring to hear so many people love what they do when they really think about it. 

N: How have they conquered the road to success? 

Q. What is your most marked characteristic?

J:  Making people beautiful. Through style, words, or just a smile. 

N: Independent and confident 

Q. Who or what currently inspires you? 

J: My daughter, Cierra, she is truly amazing! 

N:  I am inspired currently by all these people; Tony Robbins, David Goggins, Ed Mylett, Brendon Burchard, Rachel Hollis and I am totally inspired when I am in Sayulita Mexico!

Q. What is your motto?

J: Embrace the simple moments! They are truly beautiful! 

N: Do I live Fully? Do I love wholeheartedly? Do I matter?

Welcome to the prep! Lark #46 at Poetry of Hair in San Clemente! PC @kaileeinthekitchen
Hello San Clemente! So nice to meet you! Lark #46 w/Chef Kyle Powers! PC @kaileeinthekitchen

We are thankful Chef to all the beautiful people who gathered around the communal table to make this an evening to remember!

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Guerrilla Lark Huntington Beach

A fast + fun way to get our creative juices flowing, uplift each other and thank our collaborators. Oh, and sometimes, taste some wine! Thanks to @winc for introducing us to “Folly of the Beast” Pinot Noir – it is definitely one of our our favs!

Super thankful to @kathryncolbyphotography for not only capturing the vibe, but for bringing all her good energy + ideas to our playful gathering.

We loved meeting Angie Boyd creator of @lupthelabel who shared with us her latest design, LOVE! Don’t be surprised if you find us wearing these gorgeous threads on a future lark!

Create + Collaborate + Elevate

This lark took place at the swanky (+ super accommodating) Shorebreak Hotel in Huntington Beach, California

Someone is ready to go on a lark! Image features Kate Spade Glasses, Anthropologie Beach Bag, a bottle of Folly of the Beast Pinot Noir + this super hip Black Matte Swiss Cross by @lunareececeramics PC @kathryncolbyphotography
Lisa Martinez, Owner & Creative Director, setting the stage on a super fun guerrilla lark in Huntington Beach. Image by @kathryncolbyphotography features antique textiles from @igotrugs
Gorgeous 3 pocket linen jumper-dress handmade and designed by the talented @lupothelabel – PC to @kathryncolbyphotography
This red takes its name from the great Moby Dick quote “For there is no folly of the beast on earth that is no infinitely outdone by the madness of men”. Super thankful @winc suggested this delicious California produced (and vegan) wine for our upcoming lark!
We believe in working shoulder to shoulder with people who are passionate about their craft. We have been inspired by @lupothelabel since day one! Create + Collaborate + Elevate. PC to @kathryncolbyphotography
One thing leads to another. Diggin’ this gorgeous hand-made bohemian leather clutch by @dwleather and captured so well by @kathryncolbyphotography ! Thanks for the intro @lupothelabel !
We are pretty much obsessed with the minimalistic + modern style of @graflantz ! Introduced to us on a super fun lark with the ultra hip @coastmodern in Seal Beach. PC by @kathryncolbyphotography

Q+A with Fashionista Isabella Davidson

Because, when on a lark, fashion +food go hand in hand. We are thrilled to share this bit of Q+A with the inspiring Isabella Davidson, owner of Kindred Boutique in the seaside town of San Clemente; where we will kick off lark #46 with delicious food, wine & conversation on Friday 5/3/19!

Isabella Davidson of Kindred Boutique in San Clemente

Q. What is your idea of a perfect outfit? 

A. The perfect outfit is something you are comfortable and confident in. 

Q. What, when outfitting oneself, do people consistently overlook? 

A. Having fun with it!!! Your outfit reflects your personality, so let it shine!

Q. Fashion school or apprenticeship? 

A. I believe education is important, but being coachable and having experience is more valuable. 

Q. Do you cook? 

A. I LOVE cooking, it’s therapeutic for me and allows me to disconnect  and turn my mind off.

Q. What is your favorite food? 

A. Pizza is my weakness, but i also love anything spicy.

Q. What is your most memorable dining experience?

A. My most memorable dining experience are my family trips to Mexico. Sharing laughs and delicious  food together will always be some of my favorite memories.

Q. If you could dine with anyone dead or alive, who would that be and what would you wear? 

A. Anthony Bourdain hands down. I would wear something loose and comfortable because we would be drinking and eating until we were sick.

Q. Which talent would you most like to have? 

A. I wish I could communicate with “spirits” or that I was a backup dancer.

Q. What question do you love to ask people? 

A. Where’s your next travel destination?

Q. What is your most marked characteristic? 

A. I’m bitesize.

Q. Who or what currently inspires you? 

A. My business inspires and encourages me to always give my best, and pushes me to do things even if they make me uncomfortable.

Q. What is your motto? 

A.”You are the carrier of the light inside of you” & “If you want something you have never had, you must be willing to do something you have never done.”

On a Cozy Winter lark at Coast Modern in Seal Beach!

Friday, February 22, 2019–We were thrilled to lark with husband & wife team Cecilia + Bryce Cole, co-founders of the locally loved Coast Modern in Seal Beach, whose highly intentional lives project the high impact of their design experience from graphics to textiles to architecture.

We are thankful to all our friends, old and new, who came a little closer to share an an amazing chef crafted meal, wine pairing & conversation! The warmth of the space filled our bellies and our hearts.

MENU:
1/mac + cheese brûlée
2/smoked heirloom tomato in clear tomato broth, micro greens, rosemary bread grilled cheese, truffle salt
3/smoked brisket w/braised collard greens, pickled black eyed peas, charred lemon grass + pistachio romesco {veggie option: sub brisket for smoked purple sweet potato boat}
4/pecan pie, mascarpone + goat cheese affogato

Special thanks to: @coastmodern, @lunareececeramics, @theurbanspring, @dperlof, writer + poet Nick Banning, @mymiddlenameisstarr, @housebeer & photographer MBMaher.com

On a super fun lark at Coast Modern in Seal Beach
On a super fun lark at Coast Modern in Seal Beach
Good (& delicious) times on a lark at Coast Modern in Sunset Beach
Super fun times on a lark at Coast Modern in Seal Beach
House Beer meets Natalie Martin on a super fun lark at Coast Modern
Menu illustrated by Emily Boelsems of @mymiddlenameisstarr + poem by Nick Banning

Modern. Organic. Inspirational. Social Dining. Come on a lark with us!

Coast Modern: Love By Design

Meet husband and wife Cecilia + Bryce Cole, co-founders of the locally loved Coast Modern in Seal Beach, whose highly intentional lives project the high impact of their design experience from graphics to textiles to architecture. 

Coast Modern

Q.. How do you know each other?

A.  We met while Bryce was designing a men’s clothing line and I worked for the agent who was handling the manufacturing. 

Q. What is good design to you? 

A. Good design is pleasing to the eye, functions well while being simple and in some cases elevates your consciousness.

Q. What is better living to you?

A. Everyday of our life we are dependent on products, systems and structures that were designed and created by someone, those designs when good, make our life better, good design can improve the quality of our life, that is why we say “Good design for better living”.  

Q. Why the name Coast Modern?

A.  We both love architecture, we would go to architectural tours often and even lent our home for one many years ago.  We also had the pleasure of seeing and meeting Julius Shulman a few times and saw many architectural documentaries, Coast Modern is one of them and we thought the name made sense being two blocks from the beach and represented our passion for mid century art, architecture and design. 

Link to trailer: Coast Modern Documentary

Q. What is your most memorable meal together?

A. Our first date. We went for a drink while waiting for a table and realized more than an hour later that we had forgotten we were waiting for a table or that we were hungry. We have been together ever since. 

Q. What is your most prized possession? 

A. We are grateful for our home and the furniture we have been able to collect.  Yet, the memories of our time together,  traveling, doing home projects while listening to music, watching our son grow up and turn into an adult we are very proud of.  Those memories and the time we get to spend together and with the people we love are priceless.  

Q. What is your idea of perfect happiness?

A. Traveling. 

Q. What is your greatest extravagance? 

A.  I think for myself (Cecilia) my extravagance is shopping at the Farmer’s Market in Orange, the kombucha bread is phenomenal, though not economical and the cheese is addictive, the celery looks like a flower arrangement and the rest of the fresh produce are just as lovely.  Bryce seems to never have enough mechanical pencils and notebooks.

Q. If you could change one thing about how people approach design what would it be?

A. From Bryce:  To Keep it simple.

Q. What designer inspires you?

A. Bjarke Ingels for me (Cecilia) for Bryce:  Paul Smith , Craig Elwood + Alexander Girard

Q. What words or phrases to you over use? 

A. “Clear accounts, long friendships”  though, Bryce says I use the “F” word the most, ha ha ha !!

Q. What do you hope to accomplish in life?

A. Be of contribution to others and if we can make a difference in the world, it will make us very happy. 

Q. What is your motto?

A. Be kind to others and be kind to yourself too. 

Bryce + Cecilia Cole of Coast Modern in Seal Beach


We are thrilled to have Coast Modern open their doors to our next communal dinner party with the talented Chef Kyle Powers!

Their Mid-Century Modern vibe at their Coast Modern home is intimate, well curated, and with its smart use-of -space, warmly reminds us of our favorite meals enjoyed in the cozy restaurants of Japan.

Join us as we gather to partake in cocktails and mingling leading up to a chef crafted menu + wine pairing….. all while enjoying {the rediscovered art} of conversation.

Come on a lark with us on Friday February 22, 2019! Tickets $125 per person includes good vibes, four course meal + wine pairing curated by Chef Kyle Powers.

Purchase Tickets: Let’s Go On A Lark!

On a Super Hip lark at Costa Cabana w/RCTNGL!

Friday, January 25, 2019. Lark #44 Where Fashion Culture meets Food Culture, the photos say it all. We had the most amazing time on a lark at the super hip fashion house of Costa Cabana in East Side Costa Mesa enjoying the tropical vibe, food, drinks + {the lost art of} conversation.

Here we collaborated “hand in hand” with the talented and passionate chefs of L.A.’s rctngl {the shape of a table} who shared their version of “Asia meets L.A.” delicious Kamayan experience; where we all enjoyed eating with our hands!

We are grateful to all the beautiful people who gathered to make this a memorable & magical evening. Special thanks to Chef Andrew Marco+ Chef Ralph Hsiao of @rctngl, Lauren Flores of @costacabana, @stylingbyjo, @lunareeceramics, @frenchbuckets, @housebeer, @theurbanspring, @maysonhauck, Daniel Perlof and our forever curious + adventurous guests!

Menu crafted by @rctngl:

INATOG/corn, calamansi butter, palapa, red onion, cilantro

BROKOLI/broccolini, pinakurat aioli, fermented fresno, palapa

INIHAW NA BABOY/pork jowl, banana ketchup marinade, garlic

PINRITONG MAYA MAYA/red snapper, soy, lemongrass, garlic, ginger

INIHAW NA HIPON/shrimp, crab fat, lemongrass

ADOBONG PAKPAK/chicken wings, sorry, vin, garlic

LUMPIA SHANGHAI/eggroll, pork, carrot, onion, peas

LECHE FLAN/creme caramel, raspberry, Japanese shiso, caramel shards

+ + + + +

Modern. Organic. Inspirational. Social Dining. Come on a lark with us! Next up, 2/22/19 at Coast Modern in Seal Beach with the talented + self-taught Chef Kyle Powers.

Gin & Pom Cocktail with Marigold compliments of rctngl
INATOG/corn, calamansi butter, palapa, red onion, cilantro
PINRITONG MAYA MAYA/red snapper, soy, lemongrass, garlic, ginger
ADOBONG PAKPAK/chicken wings, sorry, vin, garlic
On a super fun lark with @rctngl at Costa Cabana in East Side Costa Mesa!
LUMPIA SHANGHAI/eggroll, pork, carrot, onion, peas
On a super fun lark with @rctngl at Costa Cabana in East Side Costa Mesa!
On a super fun lark with @rctngl at Costa Cabana in East Side Costa Mesa!
On a super fun lark with @rctngl at Costa Cabana in East Side Costa Mesa!
PINRITONG MAYA MAYA/red snapper, soy, lemongrass, garlic, ginger + House Beer!
Ladies who lark!
LECHE FLAN/creme caramel, raspberry, Japanese shiso, caramel shards
On a super fun lark with @rctngl at Costa Cabana in East Side Costa Mesa!

Photo credit to our favorite foodie + conversationalist MBMaher.com

Breaking Bread w/Chefs Andrew Marco + Ralph Hsiao of RCTNGL

Andrew Marco + Ralph Hsiao of rctngl

Q. How do you know each other?

R: We met in college at UCI.

M: :we’ve been roommates, co-workers, business partners, and cooking buddies since our college days.

Q. What made you take “the leap” in pursuing your passions full time?

R: To be able to work for ourselves and enjoy what we do. Our passion will never reach its full potential if we don’t put our all into it

M: you can’t fight that feeling of wanting to do something you really love for very long. 

Q. Why the name RCTNGL?

rctngl came about while we were sitting around our table brainstorming ideas for a name. we thought about how we started with hosting pot lucks at our house to stay in touch with our friends. we threw around ideas until we looked down at the table, a simple rctngl.

far more than a flat surface upon which to dine, the table can be the heartbeat of a family. it’s a place to gather, to talk and to reconnect. the dining table has always been a symbol of many things: the place where we nourish ourselves, where we come together, celebrate important milestones, share experiences, and create new understandings. it is a place often associated with the word conviviality; a word that means festivity, joviality, cordiality and friendliness.

regardless of other differences, all cultures across the world (and through time) view the dining table with the same significance. 

Q. What is your most memorable meal (one you made or one you’ve had)?

M: oddly enough, it was a meal in Italy. long story short, before we had any direction of how or what we wanted to cook, we cooked anything and everything.

we traveled to Italy for a friend’s wedding and had amazing food; pastas, charcuterie, wine, everything was amazing. however, if someone were to ask us what the nuances of a dish was or what differentiates this from the other, we wouldn’t be able to truly say anything because it’s not something we had a deep connection to, it’s not what we grew up eating.

it was at that moment that we both realized we need to pull from the things that are authentic to us and who we are, and thus turned into the food we make for rctngl. 

Q. What is the most exotic thing you’ve ever made?

M: i wouldn’t say it’s exotic, but I would say that it’s adventurous, we ferment a lot of ingredients that we showcase in our dishes.

the funkiest ferment that we’ve made but yielded the most amazing flavor was a ferment of a mushroom called Lion’s Mane. Raw, it tastes briny and almost seafood like, when it ferments it picks up the scent and flavor of a nicely aged cheese.

Q. What is your most prized ingredient? 

R: Love…haha…

M: vinegars, that stuff runs through my blood

Q. What is your idea of perfect happiness?

R: Taking care of my family and loved ones. doing all that i can to make sure they are well and healthy.

M: sharing meals with strangers who then become friends.

Q. What is your greatest extravagance?

R: My toy and sneaker collections. 

M: anything related to food, my budget is like 20% rent, 80% things that go into my mouth.

Q. What do you find yourself saying when people ask what it’s like to be a chef?

R: I’m not a chef. just an avid home cook.

M: be prepared to wash a lot of dishes.

Q. What is your current state of mind?

R: rctngl

M: same as Ralph’s state of mind

Q. If you could change one thing about how people enjoy food, what would it be?

R: I wouldn’t. that’s the beauty in all of us. We are all individuals with our own experiences and tastes. That’s the challenge. To create and share food that all people can experience.

M: i would say to be able to try to understand food contextually and out of your own opinions of it. food is an expression of the person cooking it. it may be a reflection of an experience of growing up, or having a meal in a different country, each dish has a semblance of history with it. know that with each bite, you’re stepping into their world and why they want to share it with you.

Q. What chef inspires you?

M: at this moment, I would say Rene Redzepi. he released a book last year in October and it’s changed the way I think and prepare food when it comes to fermentation. he really teaches you not only how to preserve foods, but to take a single ingredient, apply time to it, and make it taste so much more complex. 

Q. What words or phrases to you over use? 

R: I don’t know because I probably over use those same words and phrases haha.

M: “Fair enough.” a go-to phrase that makes sense in all conversations.

Q. What do you most value about food culture?

R: Food is most often times the first barrier of entry into another person’s world. another person’s culture. you literally get a taste of what that culture is. If we are open to eating new and different foods, we can be open with each other. Food can cultivate connection, which can lead to evolving culture. The diverse Los Angeles food scene is a perfect example of that.

M: i agree with Ralph. we’re living in a very special time, people are more adventurous to traveling to different parts of town just to eat food. not only are you possibly indulging in another culture’s cuisine, you’re going to new parts of town that you haven’t seen before. we’re getting out of our bubbles, whether it be by location or by taste.

Q. What do you hope to accomplish in life?

R: Leave our mark in the city we love, Los Angeles.

M: being able to make LA as proud of us as we are of it.

Q. What is your motto?

break bread with us.

rctngl 

https://www.instagram.com/rctng

+ + + + +

Come on a lark with us!

Join us for a welcome cocktail + mingling leading up to an amazing chef crafted Kamayan dining experience all while enjoying the {rediscovered} art of conversation.


1686 Tustin Avenue
Costa Mesa, California 92627
(cross streets: 17th & Tustin)

+ + + + +

Friday, January 25, 2019, 6:30pm-9:30pm
$95. per person, all-inclusive Kamayan style dinner + house beer 

Purchase Tickets*: Let’s Go On A Lark!
*Non-refundable/absolutely transferableP

+ + + + +