Communal dinner party – Lark Artisan Market

April 1, 2024April 1, 2024

Q+A with Lorraine Pennington | Costa Mesa, CA

We fell in love with Lorraine’s Pennington‘s minimalist paintings first. It was years later that we met her, by chance, and it honestly felt like a dream-come-to-life. Since then we have supported each other from afar but recently our brief scout at her gorgeous atelier turned into hours long conversation that still lingers and evokes thought + laughter. All we can say is, if you don’t know Lorraine Pennington, you should! We are grateful to bring everyone along on our next lark through these Proust inspired dinner party questions:

Where did you grow up?

I grew up in Echo Park with a musician father and mother who encouraged being artistic.

What is your favorite places to visit?

I really love Italy, France and Spain.

When did you decide to become an artist?

I feel like I have always been drawn to creating…I enjoyed designing jewelry and tabletop accessories like a very large wall necklace I sold at A’MAREE’S and at Garde in Los Angeles.

Art School yay or nay?

No. I didn’t go to art school.

We love your paintings and can easily describe it as peaceful, serene, organic…can you share any other cool or fun descriptions you’ve heard?

I have heard the words Wabi-sabi and Calming.

One of the best compliments was a client told me, who had one of my painting in their bedroom that they loved waking up and seeing my artwork, it put them in a good mood. I am a very positive person so my art has that energy.

We also love your jewelry which speaks so much to your aesthetic, you are no longer making but can you share any photos for us to swoon over?

I still design a few pieces of jewelry but I don’t do retail anymore.

I love that people that bought my jewelry tell me they still wear it after buying it 8 years ago.

It is still the only jewelry I wear.

What is your idea of a great dining experience?

My idea of a great dining experience is having people you enjoy with great music and lighting and of course amazing food and drinks.

Are you the chef at home?

Yes I really enjoy cooking, I usually never use a recipe.

What is you most coveted ingredient?

Fresh herbs and salt. My favorite food is sushi.

Any interesting stories of where your paintings have landed?

My paintings have been in a few magazines…recently I was at my moms looking at her magazines and I opened a house beautiful and saw my artwork. I think almost every time my work has been published I found out by surprise opening up the magazine. I have sold art throughout United States. My favorite is when I get to see where the artwork is going in their home so local is always nice.

We would find it hard to “let go” of something so beautiful, how do reconcile with parting with your art?

Yes, I find it hard to let certain pieces of artwork go. I usually hide a few I am not ready to part with!

What is your idea of perfect happiness?

I find that perfect happiness comes when you are fully present, and not expecting anything from the moment.

Any current books, shows or music you are enjoying?

I love to read and read a lot. I have been reading /studying Breaking The Habit Of Being Yourself by Joe Dispenza very intriguing book. I also read a lot of fiction.

I really enjoy going to the library since I was a little kid so books are a big part of my life. I still like to hold a book in my hand and use a handmade bookmark so no kindle for me.

I try not to watch a lot of TV but on the weekends I do watch some like we just finished Succession and I watched Yellowstone.

Music is another big deal for me I like a lot of different artist. One that comes to mind that I have listened to lately is Khruanghin.

All photos compliments of Lorraine Pennington.

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

Lark #73 x Lorraine Pennington x Chef Matthew Roberts

We are honored to set the communal table with our favorite minimalist artist @lorrainepennington at her beautiful + inviting atelier in East Side Costa Mesa. 

Join us for welcome drinks & mingling, delight in the beauty of imperfection, share a chef curated dining experience and—best of all—partake in the (rediscovered) art of conversation.

Menu + Tickets: www.larkartisanmarket.com

September 28, 2022October 2, 2022

Lark x The Salt Horse x Chef Natasha Reta, Laguna Beach

Samantha Savage Breit founder of The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

🔥Ooh, what a lark!

We are grateful to all the beautiful people who came together to make this an evening to remember including:

✨those who arrived even after learning of our unfortunate circumstance (our chef’s car was stolen with EVERYTHING need to create an amazing four course meal.

✨those who arrived unknowingly and being graceful upon hearing the news (see above) or visit @chef_reta

✨those who stepped in to help cut & chop @thesalthorse array of fresh fruit + vegetables for salads & charcuterie

✨those who picked up the tasty woodfired pizzas, thanks @lbwinegallery

✨those who helped pour refreshing drinks, especially those delicious pineapple margaritas by @cocoscocktailcaravan

And many more behind the scenes such as @state_of_nowhere + @themeatco_losal + The Salt Horse farm-to-table contributors.

It was absolutely amazing + heartwarming to see everyone so engaged ; their contributions displaying the very best of us.

We will look forward to a proper lark at The Salt Horse w/Chef Reta soon!

Amazing Charcuterie created on-the-fly on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg

Artist Andrea Luna Reece on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg

Friends old & new enjoying food, wine & the (rediscovered) art of conversation on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

Super fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

GoFundMe link for Chef Natasha Reta:

https://www.gofundme.com/f/chef-natasha-reta?utm_campaign=p_lico%20share-sheet&utm_medium=copy_link&utm_source=customer&fbclid=IwAR028T9ELuf8hq8q2QRNtABA-7Rl-C1oW-9b3rbhaksumgLS-h9nF_ucpDY

This image has an empty alt attribute; its file name is 22_8_Lark_Salt_DK000393.jpg — Super fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

#lark #popup #communal #dinnerparty #californiastyle #socialdining #adventure #inspiration #perfectlyimperfect #create #connect #chefsmenu #meetthechef #passiononaplate #masterofmakeshift #natashareta ##cocktails #cocoscocktailcaravan #progressive #sustainable #grocer #gourmet #local #provisions #thesalthorse #socal #coastaloc #lagunabeach #summer2022

This memorable evening was captured by the talented + inspiring @dianakoenigsberg

August 28, 2022August 29, 2022

Q+A with Chef Natasha Reta of Long Beach, CA

We are thrilled to have friend + collaborator Chef Natasha Reta curate the menu for our upcoming lark at The Salt Horse in Laguna Beach. You can feel the energy and enthusiasm flowing when she’s creating delicious––and some might say––daring plates for connection and nourishment. She thinks of and appreciates all the hands that brought each element of food, all arriving in perfect unison for our enjoyment. We loved engaging in this fun Q+A to give you a glimpse of this talented Chef:

Q. You have been on several larks… our early days numbering # 10-15 — any fun insights or memories to share?

A. Besides it being a complete blast every time. There is something magical about having a vision that when impacted by a collaborative effort. It always turns out 10 times better.

Q. How would you describe lark to a someone unfamiliar?

A. A melding of minds over a delicious meal in a place you would never expect.

Q. How did you first arrive on the culinary scene?

It’s funny, my first restaurant job was when I was 4 years old and my mom took me her to work with her when she couldn’t find a sitter. I was given jobs like wiping tables and filling flowers while my mother the wine buyer met with reps and sales associates. On my “work break” I would watch the pastry chef make Creme Brulee.

But my first authentic culinary experience was at George’s San Francisco, which used to be the former Old London Wine Bar across from the Federal Reserve in the FiDi. I was looking for a serving job while I contemplated the thought of student loans for culinary school. Chef Michael Bilger said “don’t waste your time and money, I’ll set you up.” And he sure did, he took me under his wing and introduced me to culinary techniques I’d only read about before.

Q. Where has this profession taken you?

A. Everywhere.

Q. Where will you go next?

A. Anywhere. The goal is to be the female version of Anthony Bourdain, may he RIP.

Q. What is your most treasured memory when it comes to food?

A. Watching the Creme Brûlée being made for the first time. That’s when I realized the science and beauty behind Food. It’s science, art and fun all wrapped into one. I didn’t realize how hard it would be to juggle all of that at once.

Q. Do you have any favorite books/novels/magazines for inspiration?

A. Kitchen Confidential by Anthony Bourdain and life. Most of my inspiration comes from experience and conversation.

Q. If not culinary, what other profession could you see yourself doing?

A. Acting or Singing. I think you need to act to get through the chaos— and when the wheels fall off the bus, you may as well sing yourself out of it.

Q. Can you share a favorite dining experience?

A. So many, I love food and all the moments I’ve had with it. But the most memorable would be my first time in Egypt. And the welcome meal we had with the family. Being all the way around the world, it somehow felt so familiar and comforting even though the food was so completely new and exotic to me. Food is home to me.

Q. What advice do you have for people who want to become chefs?

A. Make sure you are ready to be a mother, therapist, friend, artist, math teacher, engineer, and culinary master all in one. You have to be strong in mind and body.

Q. What is your most treasured ingredient?

A. Salt. I like all of them.

Q. When it comes to dining, what element do you often see overlooked?

A. Flat ware and cups. Many times operators purchase the prettiest items but forget to test the feel with food and the operations of plating.

Q. Can you describe your culinary style?

A: A fusion of flavors and organized chaos, just like life.

Q. Who are your heroes?

A. My mom, she’s hasn’t been the biggest fan of my life choices, but she’s the biggest fan of my life. She’s never been shy to tell me how proud she is of me.

Q. What phrase or word do you use too often?

A. Holy Chowder, I’ve been trying not to curse…..and I curse a lot, so now you hear more holy chowders than fucks.

Q. As we are all navigating new seas, any thoughts on the future of dining?

A. Try to enjoy the moments of pause and be sure to cherish each bite. Many people worked hard to create the meal in front of you. Life is not perfect, but it’s better than nothing.

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

The Salt Horse
1816 S. Coast Hwy,
Laguna Beach, CA 92651
(x-streets PCH x Pearl)

Saturday, September 3, 2022, 6:00-9:00pm
$178. per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Reta + Cocktails by Coco’s Cocktail Caravan

Purchase Tickets: Let’s Go On A Lark!
non-refundable/absolutely transferable

August 24, 2022November 16, 2023

Q+A with Samantha Savage Breit of The Salt Horse in Laguna Beach

We love collaborating with people who love their craft! Soon we’ll be soaking up the last days of summer enjoying food, wine & the rediscovered art of conversation at The Salt Horse in Laguna Beach. The good news is that everyone can come along through our images and stories!

Enjoy this fun little Q+A with Samantha Savage Breit, founder of this amazing local + sustainable grocer in Laguna Beach:

Samatha Savage Breit captured on a super fun (& delicious) lark at The Salt Horse in Laguna Beach on-the-fly by the talented photographer Missy Coyle.

Q. Where did you grow up? 

A. Virginia Beach, Virginia

Q. We know you are close with farms + markets, what is your most memorable Famers Market experience? 

A. One day I was in the parking garage on my way to my car when I noticed that the OG of the food buyers world was parked next to me. She is a powerhouse and highly respected at the Market by farmers and chefs, alike. As I approached my car she said Hi to me and from there we had a wonderful little chat. At the end of our chat, she offered me her favorite fresh juice from JJ’s Lone Daughter Ranch. The next week I went to JJ’s Lone Daughter Ranch and asked if I could order their juices for The Salt Horse. Laura replied, “So you are the girl from Laguna Beach that everyone is talking about!” I was blown away by the acknowledgment and with the feeling that I was being welcomed into the Santa Monica Farmer’s Market family, so to say, and I am incredibly grateful for the Market community! And the woman, Karen, who I met in the parking garage, is now a valuable mentor to me.

Q. Are you a chef?

A. I pretend I am.

Q. Why the name The Salt Horse?

A. The Salt Horse is a farm-to-table grocery store concept and brand. ‘Salt’ is the most important ingredient in the kitchen. It is the essential seasoning that can make or break a dish. I also love salt to the earth people, of whom I have the pleasure of working with. The ‘Horse’ represents the farm, the original way food was delivered and hardworking people, which you have to be to be in this industry. Coincidentally when I was looking up ‘Salt Horse’ online to be sure that it wasn’t already being used somewhere, I found out that ‘salt horse’ is an Irish nautical slang for corned beef. When I read this, I had chills up and down, for I was named after my Grandfather, Samual Savage, a deep-sea diver from Ireland. He passed away a month before I was born. It was a confirmation from the Universe.

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

A. When a door opens, even at the most unexpected time and even when you don’t feel prepared or ready – you go through the door.

Q. What is it that catches your eye (or heart) about a product? 

A. The Why! Someone once told me: “People don’t buy what you do but why you do it!” I look for the ‘Why’ stories.

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

A. Super cool fact about me: my great aunt is Mimi Sheraton, the most renown and influential food and restaurant critic (first woman to hold that position at the New York Times), James Beard award winning cookbook author, brilliant storyteller, true visionary and living icon. I shared many of meals with her in the comfort of our family home but going out to a restaurant with her was an experience I will never forget. My most memorable meal with Mimi was at Daniel Boulud’s restaurant at the Brazilian Court Hotel in Palm Beach, Florida. Mimi invited me to dinner with her, her husband and a few of their friends. Chef Boulud ‘rolled out the red carpet’ and it was at that dinner that I fully understood who my aunt was. However, what made it the most memorable was after everyone ordered their dinner, Mimi made her opinion known to the table – I ordered the best and she was very impressed! I ordered my steak ‘Pittsburg style,’ which I always do, charred on the outside and (almost) rare in the middle. I remember every single detail of that meal we shared together.

Q. If no one was looking, what is your most prized ingredient? 

A. Butter

Q. What is your idea of perfect happiness? 

A. Newspapers as tablecloths, Blue Crabs in a bushel ready to be steamed, children jumping off the dock, surrounded by my family and friends, sand in my toes and a chilled drink in my hand.

Q. What is your greatest extravagance? 

A. A 5 lb lobster at The Station House in Lantana, Florida. But just the other day I made my first extravagant purchase – a Nissan Passenger Van. It is huge! I see it representing the growth of my business that I am manifesting and working hard towards every day.

Q. What do you find yourself saying when people ask what it’s like have your own business? 

A. I was born with a competitive, hardworking nature. Give me a challenge or high pressure – That’s how diamonds are made. (And dreams do come true.)

Q. What is your current state of mind?

A. Grateful for the incredible people and opportunities showing up in my life at the moment! Ready for what’s next!

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

A. Where people source their food. Mainstream grocery stores aren’t anywhere close to what they use to be and the food/food system isn’t either. People need to know where their food comes from, how it was grown, and how it got there. And for people to only eat seasonally!

Q. What chef inspires you? 

A. My brother Barrett.

Q. What words or phrases do you overuse?

A. I read this as what words or phrases are overused – Curated. Curate is a work that is used too often with little understanding of its true meaning. The key to curation is knowledge and meaning – knowledge of the industry and a keen understanding and appreciation for all aspects of it. Is it curated? Does the person have knowledge? Have they taken the time to collect, research, and present only the best of something in a meaningful, intentional and purposeful way?

Q. What do you most value about food culture? 

A. Connection to community, family, friends, history and culture through food memories and storytelling.

Q. What do you hope to accomplish in life? 

A. To make an impactful difference and transform the grocery business through mindful and valuable innovation. And most importantly to have a home where my two boys, family and friends always come to visit, creating memories, and to share that with the love of my life, whom ever that may be. Door is open.

Q. Who/What inspires you? 

A. I am easily inspired. Most especially in a garden – where fruit grows out of a flower and bees communicate by dancing.

Q. What is your motto?

A. I see you and I love you. I tell myself that every day.

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If you ever have a chance to speak with Samantha in person, we highly recommend it. She is radiating positive energy and we know that, at this moment, she is right where she needs to be. We can’t wait to join her at the communal table.

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

The Salt Horse
1816 S. Coast Hwy,
Laguna Beach, CA 92651
(x-streets PCH x Pearl)

Saturday, September 3, 2022, 6:00-9:00pm
$178. per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Reta + Cocktails by Coco’s Cocktail Caravan

Purchase Tickets: Let’s Go On A Lark!
non-refundable/absolutely transferable

July 16, 2022July 16, 2022

Q+A with Visual Artist Matt Armendariz + Food Stylist Adam Pearson of Long Beach, CA

Thank you Matt & Adam for opening the doors to your amazing studio to lark! We are fascinated with the original Art Deco build dating back to 1924, making it just shy of 100 years old!

We loved how you cared for the building and how you really got into all aspects of interior design (one of our favorite realms).

The studio is a great combination in design, photography and full of good energy…and our chef cannot believe his lucky stars to have a beautiful, convenient, and fully functional kitchen (rare on a lark!).

Below are some fun Q + A’s for everyone to get to know you more:

Adam & Matt on a super fun (& delicious) lark with Chef Kyle Powers at Urban Americana in Long Beach.
Image captured by the talented Talia Pashey.

How do you know each other? We met online many many years ago, went on a date and have been together ever since!

How did your professional relationship evolve? We both fell into our careers serendipitously and while we both perform different jobs within the photography world, it’s nice to have our work paths travel together.

What made you take “the leap” in pursuing your passions full time? It was a necessity! We both wanted to work and like most things you must give it your all to get it off the ground. So we did. It’s easier said than done I realize.

You have done so much amazing work for magazines, books and just about anything that needs a great photo, what is/could be your dream duo project? We’ve worked on so many amazing projects all over the world, I think at this point we are the happiest working with amazing people from all creative disciplines. As long as everyone is kind and the vibe is there, we’re happy!

As it is essential to your craft, why FOOD? Food unites us. We all eat. We are all experts. We know what we like and what we don’t. It’s inherently political, sensual, personal. We have an immediate built-in common element with everyone through food.

What is your most memorable meal (one you made or one you’ve had)? We’ve eaten in Michelin-starred restaurants all over the world, dive spots from coast to coast, and while they’ve all be once-in-a-lifetime experiences, we both tend to remember the meals that are personal, humble, and focus on the connection between people. I’ll never need another 29 course tasting menu!

What is your most prized ingredient for meals OR for photographing? There’s not one ingredient! All of them make our jobs so interesting and worthwhile!

What is your idea of perfect happiness? When life, work, health and energies are in balance.

What is your greatest extravagance? Adam: Caviar, fragrances, and skincare. Matt: Champagne, my Oudh collection, and long summer days in the pool! With bubbles, of course.

What do you find yourself saying when people ask what it’s like to be a food photographer / food stylist? It’s quite a mystery to so many people; we’re usually met with “Wait, that’s a job?!” The conversation then moves to what people THINK we do, as they think we use fake ingredients and slight-of-hand tricks. Alas, we do not.

What is your current state of mind? Clear.

If you could change one thing about how people look at and/or enjoy food, what would it be? We need to remove the shame-based aspect of food. Subsequently, we also need to remove the sanctimony involved with our food choices. Of course we can all make food choices that benefit the growers, the farm workers, the animals, the environment, but we don’t need to use these and things to brag about and make others feel less. But back to my shame-based statement… how many times have we said “Oh I deserve this because xyz” or “I can’t have that because I didn’t work out”? Food is food. It’s for everyone and we deserve to eat what we like, not because we’ve earned it.

Who in the food world inspires you? José Andres for using his voice and heart for the entire world.

What words or phrases to you over-use? Adam: “Fuck.” Matt: “Totally.”

What do you most value about food culture? It unites us. We can argue about politics and religion all damn day, but we all eat.

What do you think the future of dining is? It changes every few years. What’s new on the horizon next year will be dated in 3 years. It’s ever changing. So the future of dining will be anything and everything.

What is your motto? Be kind to yourself so that you may be kind to others.

Any favorite photos — perhaps one that comes with a fun behind-the-scenes story? I could never pick any favorite photos!

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We love all the thoughtful answers (definitely food for thought) and can’t wait to step into their inspirational + gorgeous studio for welcome drinks & mingling leading up to a four course chef crafted meal and wine pairing…all while enjoying the (rediscovered) art of conversation.

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

Studio Armendariz + Pearson
428 West 10th Street
Long Beach, CA 90813
(x-streets Pacific + 10th)

Saturday, July 23, 2022, 6:00-9:00pm
$178 per person all inclusive 4-course chef curated meal + wine pairing
by the talented Chef Taylor Elam of Merkato

Purchase Tickets: Let’s Go On A Lark!
(non-refundable/absolutely transferable)

September 10, 2021September 10, 2021

Q+A with Laura of Laura Brophy Interiors in Newport Beach, California

Laura Brophy captured by @missymphotography at her studio in Newport Beach.

We are thrilled to set our 55th communal table at Laura Brophy Interiorsin Newport Beach on Friday 9/10/21 with the talented Chef Kyle Powers. We love her energy, eye for design and enthusiasm–and that she is always up for an adventure. Although our lark communal dinner has sold out, we invite you to come along with this brief dive “below-the-surface” into her beautiful world of design.

Q. Where do you call home? I reside in Southern California, but home to me is wherever I have family and right now we have an opportunity to be nomads,o I feel like that could be anywhere.

Q. When did you decide to open your own business? What factors came into play?
Oh gawd, that is a loaded question. Come to dinner and I’ll tell you about it. But really, I eventually got “over the fear” and just went for it. It is the best decision I ever made.

Q. Is your interior style influenced by anyone…any heroes out there?I am constantly inspired by fashion and feel that this influence of design can play anywhere, even in interiors. Kelly Wearstler is a great example of funky and cool, constantly translating her fashion aesthetic into the homes she designs.

Q. By the local businesses in your area, your studio location straddles both the old and new in creative conquests. How does this influence or inspire your work (or day)?Being connected to TToes on the Noseis a dream situation. Love their vintage fashion vibe and would love to see this play into the California home lifestyle.

Q. The mood in your studio is so positive, do you a have work style/management philosophy? I like people to thrive at what they are great at. We have a group of people whose individual skills all contribute to a group effort and that makes all the difference.

Q. We know your taste + love for beauty and style is expansive, has the world of design always been a part of your life?Yes, growing up I went to fashions shows with my parents and they also exposed me to Interior Designers. I got an early view of the creative process and became inspired.

Q. What is your favorite question to ask a potential client? How creative can we get on this project?

Q. What three things do you love about being a Interior Designer?

How personal this business is… working on homes, you become intimately involved in a client’s life..
I really enjoy being able to source things and meet really interesting people.
I get to do what I love. I consider it a gift knowing not everyone finds what they are passionate about.

Q. Can you share a bit about The Next Layer? Yes, it’s something we offer our clients and it’s a great way to transform a home quickly and make a space look personal without doing a huge remodel.

Q. We always ask our chefs about culinary school–– is design school necessary? Yes, just to gain confidence and extra knowledge. Honing in on portion and scale AND the why behind things is an important aspect when designing a home. Once you have a solid understanding of design, well, that is when you can break the rules.

Q. Who or what currently inspires you?Instagram, there are so many amazing great amazing people on there. You can connect with people you admire easily.

Q. What is your favorite culinary pleasure?Chef Kyle’s food! Going on larks! I like interesting experiences — things that are different.

Q. How did you hear about lark? I heard about it from Lisa on “the downlow” while we were both working in similar industries…. I followed her on Instagram for year before I made the leap and fell in love.

Q. We have collaborated on many occasions, want to share a quick, fun story about lark? Well….there was this one occasion when Lisa almost got swept away by the ocean. It was a guerrilla lark in Corona Del Mar and it was absolutely the hardest set up and breakdown…we scaled our tables, chairs and food over craggily rocks to arrive at our perfect location. We dined with our feet in the water. It was so different and so fun!

Super fun times on. guerrilla lark in Corona Del Mar. Image captured by The Delauras.

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

New dates to be announced soon!

February 23, 2020February 28, 2020

Q+A with Maria Isles | All Things Design in Newport Beach, California

Maria & Max Isles + Izzy, Photo captured at Isles Interiors by the talented @lanedittoe

We love Maria’s style, the way she connects so easily with others, and her sense of adventure. We are thrilled to set our communal table at her gorgeous + well-curated atelier in Newport Beach on Saturday 2/29/20. Although our lark communal dinner has sold out, we invite you to come along with this brief dive “below-the-surface” into her beautiful world of design.

Q. Where are you from–and where do you live currently?

A. I grew up in Pasadena and currently live in Laguna Beach. I have also lived in Santa Barbara and abroad in Singapore.

Q. What was your favorite subject in school?

A. Definitely Art!

Q. What was your most favorite occupation?

A. Obviously Interior Design.

Q. When did you realize you had a knack for Interior Design?

A. When I was about 4 or 5 years old. My dad had a construction company and I used to go in his warehouse and make doll houses for my weeble wobbles out of scrapes of wood, metal and glass. I was also obsessed with my moms Architectural Digest from a very young age.

Q. What is your favorite and/or most ideal project?

A. My ideal project would be a new build in Montecito, a modern version of a Spanish Colonial. That would be my dream house. Clean and timeless with lots of wood, dark metal and Spanish decorative tile, my absolute love. My favorite project is my own ongoing house. We live in an adorable tiny 1936 cottage in Laguna Beach. It is the quintessential beach cottage.

Q. You go on “buying trips” what are some of your favorite places?

A. My favorite place to go on buying trips is of course England where my husband Max is from. I love the old country antiques that we find there. They are timeless and the craftsmanship is amazing.

Q. What was your first trip like? Did someone take you–or did you venture out on you own?

We always find time when we go back to England to venture out and source. Its so inspiring over there, whether we are in London at some cool old shop or in the countryside at a car boot sale. I have always just ventured out on my own. I have had tips from locals but its fun to wander and discover.

Q. Any regrets on an object you might have passed up?

A. I just passed up an antique Oushak runner a few weeks ago, and now its gone, it was the perfect size, color and price! But my worst regret is an antique Gustavian dresser that I found at an estate sale up by Chateau Marmont in Los Angeles. I purchased it but sold it in my shop. I think about it all the time and how I should not have sold it!!!

Q. We love that you like to host/entertain is this something you’ve always done?

A. I think I started to entertain about 16 years ago when we bought our little cottage. We have an amazing front yard with 22 fruit and nut trees. Its small but its perfect for having intimate dinner parties or summer lunches in the garden. Its pretty magical.

Q. What is your most memorable meal?

A. I don’t know if I could say what is my most memorable meal, but I love food and my husband Max and I are vegetarian so when I find amazing vegetarian restaurants or meals I really remember them.

Recently we went to Double Zero in Venice and I had the most amazing vegan spaghetti bolognaise or as my husband calls it spag bol. It was made with mushrooms and walnuts and so incredibly delicious. I found a similar recipe, its take a long time to make it but soooo worth it!

Q. We feel food, conversation x design go quite well together, do you have any thoughts on this intersection?

A. Good food and design are both so creative and appeal to your senses. So of course they both individually and combined make great conservation! It’s the perfect mixture.

Q.. Do you have a favorite quote?

A. “Gratitude creates abundance’.

Q. Who Inspires you?

Q. Some of my favorite designers are:

Amber Interiors – She just rocks it

Nickey Kehoe – The perfect duo

Lauren Liess – Love her timeless sensibility

Kendall Conrad – Her fashion sense

Q. How do you envision your future of Isles Interiors–what direction do you most want to go?

A. For Isles Interiors we envision continuing with our full scale interior design studio. Expanding on our new builds and full remodels. We are also in the process of designing a new line of furniture by Max, 5 or 6 signature pieces, that we can’t live without! I would love to open a studio in Santa Barbara and eventually London.

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

Thursday, March 26, 2020 at Hello Kestan in Irvine, CA {details TBA soon}!

October 15, 2019January 8, 2020

Lark x Costa Cabana x Chef Kyle Powers | The Dream Continues in East Side Costa Mesa, California

Friday, September 20, 2019

We had a beautiful and intimate gathering at the circa 1930’s farm-house-turned-fashion haven known as Costa Cabana in East Side Costa Mesa.

A little mix & mingle *captured by MBMaher.com on a super fun lark at fashion haven Costa Cabana!*

In this gorgeous and fashion buzzing bungalow we enjoyed welcome drinks + mingling leading up to an amazing chef crafted meal & @winc wine pairing by the master of makeshift Chef Kyle Powers …where each dish became an ode to the migrant farmers who came before us.

Over dinner, we exchanged stories about boating & the beautiful nearby island of Catalina (including talk of The Banning Family + Natalie Wood), the dreams + inspirations of a young coffee house entrepreneurs and adventures of those like-minded–who have intentionally been on a few larks of their own.

Throughout the evening our conversations were sprinkled through line of musings, evoking much laughter, that somehow built upon each other and never got old. It is amazing to see, and be a part of, the many evolving connections made at the communal dinner table.

We feel fortunate to have immersed ourselves in such stylish vibes thanks to the awesome eye of Lauren Flores, owner of Costa Cabana and her amazing network of designers–to name a few: @amusesociety. @st_eve_jewelry. @cleobella, @stylingbyjo , @knotsisters, @californiacasa, @shopskout + @lunareececeramics.

A big THANK YOU to all who came together to make this an evening to remember!

@mb.maher, @forkintheroadcatering ,@winc ,@lunareececeramics ,@kaileeinthekitchen, @richelixirs ,@dperlof ,@mymiddlenameisstarr, and @mat3.photography

Welcome to the prep! This is why we call Chef Kyle Powers the Master of Makeshift. We love being able to think outside the box. *Image captured by MBMaher.com on a super fun lark at Costa Cabana!*

Irresistible welcome charcuterie from which no one shies away….compliments of Chef Kyle Powers captured (so well) on a super fun lark by MBMaher.com at Costa Cabana!

Laughs from the very beginning! Image captured by MB.Maher on a super fun lark at the super hip fashion haven known as Costa Cabana!

E-V-E-R-B-O-D-Y!! We love the responses we got from this quote; simple + kind words can always set the mood! *Image captured by MBMaher.com on a super fun lark at Costa Cabana!*

Ladies who lark! We love when guest return with their friends! Super fun times on a lark at Costa Cabana in East Side Costa Mesa. Image captured by MBMaher.com

This so carefully crafted + executed dish was amazing, thanks to Chef Kyle Powers for always rocking the delicious vibes! Image captured by MBMaher.com on a super fun lark at Costa Cabana!

Amazing southern grits w/braised oyster mushroom + romesco compliments of Chef Kyle Powers + thoroughly enjoyed on a lark at Costa Cabana! Image captured by MBMaher.com

*Southern grits w/braised oyster mushroom + romesco compliments of Chef Kyle Powers + thoroughly enjoyed on a lark at Costa Cabana! Image captured by MBMaher.com + guest!*

Thrilled to have created a platform to express what we are passionate about in life! Super fun times on a lark w/Chef Kyle Powers at the fashion haven at Costa Mesa!

Chef Kyle Powers working his magic on a super fun (& delicious) lark at Costa Cabana! Image captured by Mitch Maher at MBMaher.com

Daniel Perlof pours an end of season Ginger Beer cocktail thanks to our friends at @richelixiers ~ enjoyed on a super fun lark at fashion haven Costa Cabana in East Side Costa Mesa. Image by MBMaher.com

*A simple gathering of the adventurous + curious!. Image captured by MBMaher.com on a super fun (& delicious) lark w/Chef Kyle Powers at fashion haven Costa Cabana!*

Delicious grapes + crispy fennel salad w/herb goat cheese, pickled strawberry vinaigrette, mache rochette by Chef Kyle Powers enjoyed on a super fun lark at Costa Cabana!

Amazing lamb chops crusted w/grains of paradise, dried fruit + green bean chutney + potato compliments of Chef Kyle Powers. Image captured by MBMaher.com on a super fun lark at Costa Cabana!

*Daniel Perlof + Chef Kyle Powers cheers w/* 2017 Finke’s Sparkling White Blend (thanks to our friends at @winc)! *Image captured by MBMaher.com on a super fun lark w/Chef Kyle Powers at Costa Cabana!*

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

October 10, 2019January 8, 2020

Lark x Urban Americana x Chef Kyle Powers |The Dream Is Real in Long Beach, California

Friday, September 13, 2019

*The moment before the guest arrive. Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!*

We started our late summer adventures at our favorite designer playground known as Urban Americana in Long Beach. Having popped-up at this unique location before, we knew we were in for a special evening. You cannot take a step inside this gorgeous vintage warehouse without being inspired by the timeless style of the past, while simultaneously dreaming of the future. This gentle pull + push lands you in a rare space we like to call the present moment.

It is such an honor to have Chris Geer, owner + creator of our favorite designer playground Urban Americana, embrace lark and open the doors to our curious & adventurous guests — and even more so to have him an his wife join us at the communal table.

Chris Geer (Urban Americana) + Lisa Martinez (Lark) on a lark at the super hip Urban Americana in Long Beach!

We spent the evening doing what we do best, creating good vibes, acquainting with friends old and new, delving into interesting conversations and sharing delicious food.

*Stylist @maysonhauck always sets the good vibes! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach*

Our guests, ranging from designers to deep sea explorers to culinary lovers took to the lark with ease embracing the connections that come so naturally when immersed in such an inspirational setting.

Guest mingle amongst the cool mid-century + antique vibes of Urban Americana. Image captured by foodie, photographer + conversationalist: @mb.maher

Manuel, of Manuel The Band, kicked off the evening playing acoustic guitar and singing Casual Love while we mingled about sipping on local / vegan / sustainable 2017 Finke’s Sparkling White Blend hand selected by Billy O’Connell of @winc and poured with love by wine aficionado (+ yoga enthusiast) Tyler Rodriguez.

This is our seriously talented friend Manuel. He is in the band. @manueltheband check them out!

Chef Kyle Powers & Sous Chef Nelson Johnson created the most awesome looking makeshift kitchen from Urban Americana’s beautifully weathered industrial work bench sending the the first smells of crispy garlic + fried mushrooms into the air with innate and palpable enthusiasm.

Chef Kyle Powers + Nelson Johnson rocking the Makeshift Kitchen, California Style, at Urban Americana!

*Welcome to the prep! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach*

*Guest settle in for an evening of food, wine & conversation.Image captured by @mb.maher at Urban Americana in Long Beach!*

As this was lark #50, we took a moment to share-and be thankful for-our collaborative approach where we work should-to-shoulder to create these larks and all of the fulfillment that has come from doing what we love, especially the idea of recognizing and appreciating each other, our supporters, and the moment.

Tyler Rodriguez, Lisa Martinez, Kailee Walters, Daniel Perlof, Nelson Trey and Kyle Powers–on a lark!

Steamed clams in dashi: crispy garlic. seaweed. watermelon radish. fried mushrooms compliments of Chef Kyle Powers.

*Tyler Rodriguez captured by @mb.maher on a super fun lark at Urban Americana in Long Beach*

*Daniel Perlof on prep! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!*

*Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach*

Because we are in this together! Super fun times on a lark at Urban Americana in Long Beach. Image captured by @mb.maher

Fried reed avocado: crab. fried herbs. lemon chili aioli compliments of Chef Kyle Powers. So good!

@kaileeinthekitchen captured by @mb.maher on a super fun lark at Urban Americana in Long Beach

*Super grateful to all the “yes” people in the room! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!*

How fortunate we feel to having our favorite foodie + conversationalist Mitch Maher capture the evening and to be accompanied by the endless talents of: Jack-of-all-Trades Daniel Perlof, Stylist Mayson Hauck, Ceramicist Andrea Luna Reece and Food Blogger Kailee in the Kitchen.

A little “bluffer” –2018 The Bluffer Valdiguié–from our friends @winc thoroughly enjoyed on a lark at Urban Americana.

Beef tenderloin + beets: golden berry. golden beet. shish leaves / strawberry. red beet. Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach

A surprise (thanks Kyle!) awaits on the tail end of our lark, when Rita Pham of mcakesweets showcased her amazing talents in creating the most beautiful & best tasting desserts including a gorgeous Earl Grey Cake making this occasion extra sweet.

*Rita Pham of @mcakesweeks rocks the celebratory vibes on a lark at Urban Americana in Long Beach!*

@mcakesweeks rocks the celebratory vibes on a super fun (50th!) lark at Urban Americana in Long Beach!

*@mcakesweets, Chef Kyle Powers + Nelson Johnson roll into our”50th” lark pop-up communal dinner party!*

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

……More?

As we are always on a lark…here’s a few {personal} moments to share:

Clam-less in Long Beach

Unfortunately the adventure was too much for one little clam (he didn’t make the lark). Soon I discovered that all the elements of this dish, clam excluded, were over-the-top satisfying.

Lark Therapy

I was well into a conversation, dabbling into bits of my history (military brat, late bloomer, endlessly curious), when I learned I was speaking with a professional therapist. I feel better already!

Why Do I Feel Happy

A gentleman on a lark leaned over and said, I feel happier than I have in a long time and I don’t know why. We all chimed in on the endless benefits of social dining.

Hot Yoga

As a universal rule, we only lark in extreme weather and this smoking hot evening was no exception. We laughed at how the high humidity made our “purposeful work” (set up + breakdown) feel more like hot yoga!

August 1, 2019January 8, 2020

Lark x The SOUL Project x Chef Kyle Powers | Embracing the Good Vibes in Laguna Beach, California

On (what seemed like) the hottest day of summer we embraced the good energy + star patterns that led us to set our communal table in the cool and beautiful garden of eco-conscious and locally loved boutique founded by Summer Meek known as The Soul Project appropriately part of the Hip District of Laguna Beach.

As the sun slowly set we enjoyed welcome “booch-tails” + mingling leading up to a delicious meal curated by the talented, self-taught, master of makeshift Chef Kyle Powers… all while enjoying the lost art of conversation.

*Image captured on a super fun lark at @thesouproject in Laguna Beach by @kaileeinthekitchen*

Image captured on a super fun lark at @thesouproject in Laguna Beach by @jonkillz

We appreciate all the curious & adventurous people who brought their good energy and best vibes to our communal table–to make this an evening to remember:

@thesoulproject @forkintheroadcatering @lunareececeramics @jonkillz @kaileeinthekitchen @richelixirs @dperlof @winc @frenchbuckets @prettynvintage

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

xo~l