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! 

Lark x McGee&Co x Chef Kyle Powers | Pop-Up East Side Costa Mesa, California

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

On a Super Hip lark at Costa Cabana w/RCTNGL in East Side Costa Mesa, California

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

On a lark w/Mindy Gayer Design & Hati Hati Home + Chef Kyle Powers | West Side Costa Mesa Baby!

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

Meet Chef Andrew Miley of Newport Beach, California

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.

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Lark#19 + Chef Kyle Powers + Heritage Mercantile Co. | Local Love in East Side Costa Mesa, California

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.

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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

 

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Meet Ramen Chef Angelino Baltazar of Costa Mesa, California

The best thing about lark is that is malleable in so many ways. At the core of our business model is the idea of supporting and nurturing passion discovered in people we meet along the way – and sharing it with others. Chef Angelino’s enthusiasm, professional demeanor, and open mindedness impressed us and we soon learned of his desire to open a ramen restaurant and offered him an opportunity to “go on a lark”.

Lark #17 leads us back toThe Hood Kitchen Space to embrace Chef Angelino’s dream. Now is your opportunity to meet the chef behind the menu, but first this brief Q&A:

What inspired you to follow your culinary dream? 

I wouldn’t say inspiration was really part of how this happened. I just really love ramen and Japanese food. Eventually I was really tired of driving far for Ramen and I just decided to do something about it. When the opportunities came up I just decided not to hesitate and I took them.

Do you remember your first ramen bowl? 

I never had good ramen until I was in college. Until then I mostly grew up on the instant ramen.

Where do you want to end up?

I want to end up owning and hopefully changing the landscape of restaurants in Long Beach. 

What is the thing about ramen that most people don’t understand or know?

This is hard. There’s actually a lot. I’m going to sound like I don’t make sense

Ramen is actually not from Japan originally. It’s originally from China.

Ramen is complicated and simple at the same time.

There is more than one kind of ramen. There are specific regions of Japan that serve distinctive styles.

Ramen has no rules and a lot of rules at the same time.

There’s more than one way to make the broth, but the devil is in the details, extremely subtle, but significant details for every style of ramen.

There’s more, but hopefully it should give you a good idea. There is a reason most ramen shops are small and most of the really good ramen shops only make one kind of ramen.

How long does it take you to make the noodles? 

It actually depends on the time of year, how cold it is, the humidity, the kind of noodle I am making for the broth. Eventually I started working with Sun Noodles, constantly changing the recipe and adjusting what I needed. It took me about a 4-5 months of tweaking the noodles just right. Shout out to Sun Noodles.

What do you prefer to drink when enjoying ramen? 

Cheap Japanese beer or whiskey high ball.

Where/Why did you choose the name Omiyage Kitchen for your restaurant? 

I had to pick something related to my story of how I ended up here. Omiyage actually translates directly to souvenir, but the context is off. Omiyage is something you bring to someone when you travel and it is usually something edible specific to that region. I thought it would be fitting to have a name that represents the reason for me leaving to go to Tokyo just to learn about ramen so that I could eventually come back to start a ramen shop here in the States.

How did you get the opportunity to travel to Seattle/Japan?

Someone who knew I wanted to start a ramen shop called me and said they were leaving to go to Japan and they could make some introductions. So I left. I quit my job and a week later I was on a plane with some money and no idea on how to speak Japanese. There is a actually a lot more to the store I leave out.

I worked in Seattle because an opportunity had aligned with timing. It’s pretty straightforward; you just have to tell yourself to go do it.

Any funny stories to share about these experiences?

YUP. But I’d prefer to share them over beers in front of a person.

Did you go to culinary school? 

Nope. Save yourself the trouble and just go stage somewhere nice for a really long time. You are much better off.

How did you get linked up with The Hood Kitchen?

I had originally started working there from a company a few years back.

How do you know Chef Kyle Powers?

Through an Amateur Dodgeball League. KIDDING!

Actually, we met by chance. I had just come back from Japan and Kyle had an opening and somehow we’ve just been working together ever since.

What is your next favorite meal/food?

I actually don’t have one specific meal or food that is my favorite. It’s just always a constantly changing. I’m just really curious about a lot of ingredients.

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And this curiosity is what we love about Chef Angelino! Here’s to collaborating, creating, and knowing that anything is possible. See the ramen inspired menu FullSizeRender (28)and come on a lark with us!!

LARK UNDERGROUND DINING & MARKETPLACE

saturday 11/7/15 from 7:30pm-9:30/10pm
The Hood Kitchen 
$95 per person, all inclusive good vibes, food & drinks
questions, please email: hello@larkartisanmarket.com
purchase tickets*: let’s go on a lark!

*non-refundable/absolutely transferable

Lark + Chef Kyle Powers + Molly Wood Garden Design in Costa Mesa, California

On a lark at Molly Wood Garden Design ~ Summer 2015
On a lark at Molly Wood Garden Design ~ Summer 2015

8/14/15 Pop-up Dinner Party at Molly Wood Garden Design in Costa Mesa, CA

Our lark with Molly Wood Garden Design brought together a beautiful group of people who enjoyed mingling and dining in their charming and inspirational garden.

The stars aligned perfectly and we were grateful to have Mike Otto hand select wines from Tolosa Winery to match our menu. With their wonderful aromas and great taste, we have found a perfect match.

The common tables were styled with lovely elements from Molly’s garden shop. The graceful hand of Letter Sparrow created a gorgeous menu and hand-made ceramic plates made by artist Andrea Luna Reece took the crostini to new heights.

As a garden spider diligently weaved its intricate web for all to admire, we enjoyed this amazing August menu crafted by Chef Kyle Powers:

upon arrival

sugar snap pea cocktail w/lemon thyme syrup


crostini platter of charred leek and green onions with a goat cheese spread; red beet ricotta puree w/minted herb salad + pistachios; roasted tomato & garden pesto

on the table & paired with hand-select Tolosa wines

shaved summer squash + rainbow carrots w/burrata cheese & spiced walnuts

caramelized pork belly on top of a celery root puree, wilted swiss chard, w/salad of celery & cucumbers on top

*veggie option: caramelized tofu

on top of a celery root puree, wilted swiss chard w/salad of shaved celery & cucumber

grilled stone fruit w/vanilla bean ice cream, fresh whipped cream, macerated berries & mint compote

We are grateful for all who gathered, making this an exceptional summer lark! A heartfelt thanks to our guests and @MollyWoodGardenDesign, @LetterSparrow, @MySaltySoul, @LunaBirdie, @ForkInTheRoadCatering and Miss M Photography for capturing the moment!

And just like that, summer slips into fall.  Next lark October 8, 2015, details to be announced soon. Cheers! xo~l

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

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On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

On a lark at Molly Wood Garden Design ~Summer 2015
On a lark at Molly Wood Garden Design ~Summer 2015

 

 

Lark + Chef Kyle + The Hood Kitchen | Hipping It Up in Costa Mesa, California

3/28/15 Pop-Up Dinner Party at The Hood Kitchen in Costa Mesa, CA 

We were honored to set our communal table at this amazing haven for Culinary Professionals, Food Artisans & Entrepreneurs. Our early inspiration was to reflect the fun and coolness of this amazing space that houses commercial kitchens and an extraordinary amount of support to the culinary community at large.  We brought in some colorful paintings by artist Catherine Rex, along with some sharp looking cactus (pun intended).  We grounded the vibe with tribal painted rocks and synced all of it up with a groovy soundtrack.  Then, as always, Chef Kyle worked his magic and actually plated Hip & Edge – we enjoyed:

STARTERS

RHUBARB MARGARITA served on the rocks w/a sweet and salty rim,
garnished with kumquats & limes!

CURED SEAFOOD PLATTER beet cured salmon + citrus cured shrimp
served on a platter w/multi colored vegetable chips,
spiced fried hominy, roasted shisito peppers & cucumber salsa!

VEGETARIAN SOPES corn sopes topped w/a purple potato mash + quickly pickled onions, greens, smoked salt & a lime zest crema!

ON THE TABLE
& paired w/South American & Spanish wines:

BOWLS OF LOTUS CHIPS served w/a dried chile tapenade

COURSE ONE
CHARRED GREENS SALAD charred romaine and crispy kale tossed in a burnt tortilla vinaigrette w/pepitas, roasted red peppers & cotija cheese

COURSE TWO
BRAISED BEEF SHORT RIB TAMALES served w/a spicy lobster sauce, topped with fried black-eyed peas, roasted vegetables & chunks of lobster meat

****Vegetarian Alternative****
BRAISED JACKFRUIT TAMALES served with a spicy hatch chile sauce, topped w/fried black eyed peas, roasted vegetables & frisee lettuce

COURSE THREE
CHURROS TWO WAYS homemade churros, served w/a spicy chocolate ganache & deep fried churro ice cream

Many thanks to all the beautiful people who came on a lark with us! They brought their gorgeous smiles and good vibes! Special thanks to Shelby Coffman, LetterSparrow, Catherine Rex Art, Medium Raw Arts, Monique Schulfer, Seaworth Coffee Co., Jeri Vann Creations, Jaxsea Swimwear, Tom Goad, Marisa Powers, Jane Vo, and Dawn Martinez.

On a lark at The Hood Kitchen Space Costa Mesa, CA
Charred romaine and crispy kale tossed in a burnt tortilla vinaigrette w/pepitas, roasted red peppers & cotija cheese. On a lark @TheHoodKitchen 3-28-15.

On a lark at The Hood Kitchen Space 3-28-15
Catherine, Monique, Shelby, Kyle, Marisa & Lisa. On a lark Lark @TheHoodKitchen 3-28-15.

Cured Seafood Platter
beet cured salmon + citrus cured shrimp served on a platter w/multi colored vegetable chips, spiced fried hominy, roasted shisito peppers & cucumber salsa! On a lark @TheHoodKitchen 3-28-15.

Hip & Edge!  @The Hood Kitchen Space
Hip & Edge! On a lark @TheHoodKitchen 3-28-15.

BRAISED BEEF SHORT RIB TAMALES served w/a spicy lobster sauce, topped with fried black-eyed peas, roasted vegetables & chunks of lobster meat. On a lark @TheHoodKitchen 3-28-15.
BRAISED BEEF SHORT RIB TAMALES served w/a spicy lobster sauce, topped with fried black-eyed peas, roasted vegetables & chunks of lobster meat. On a lark @TheHoodKitchen 3-28-15.

On a lark @TheHoodKitchen 3-28-15.
On a lark @TheHoodKitchen 3-28-15.

On a lark @TheHoodKitchen 3-28-15.
On a lark @TheHoodKitchen 3-28-15.

Beautiful work by @LetterSparrow.  On a lark @TheHoodKitchen 3-28-15.
Beautiful work by @LetterSparrow. On a lark @TheHoodKitchen 3-28-15.

 

5/16/14 “For The Dreamers” lark at 31 Bits in Costa Mesa

Our lark on Friday, May 16th was an amazing experience. Thanks to all the beautiful people who attended. We gathered around the communal table at the 31 Bits bungalow in Costa Mesa to enjoy food, wine, and great conversation. We appreciate Jessie, Courtney, and all of 31 Bits for sharing their space and story with us! We are truly inspired!

www.31Bits.com Using Fashion and Design to Empower Women to Rise Above Poverty.

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