Action leads to opportunities. Persistence pays. The key is collaboration.
Image of our mood board captured by Candace Rock Photo on a super fun (& delicious) lark with Chefs Taylor Elam + Matthew Roberts at the fun + fashionable Mama Bijoux in East Side Costa Mesa.
Yes, yes, we are super down for creating well styled dinner parties, the look & feel, the gathering of people, the delicious food, fun with fashion, but there’s a little more to our story.
Lark is the culmination of talented people who come together to share what we are passionate about. We put our vision into action and invite e-v-e-r-y-o-n-e into the fold: the host, guest, chefs, sommelier, stylist, illustrator and the unknowing (soon to be delighted) bystander.
In our collaborative approach we change the dynamic of the typical hierarchal relationship in the kitchen and in the dining room. A leveling of the field so to speak; where everyone invests and benefits from the experience.
There is a purpose and through line to what we are creating. We are encouraging the good vibes and working this from all angles. This is because we are chasing a feeling that occurs when the energy in the room is in sync and the incremental unfolding of the evening feels…right. A playful lifting of mood and endless possibilities. A collective belonging, even if just for the moment.
And when all the elements come together it is like the formation of a star, bright and beautiful. With the ever evolving landscape the results feel kismet. We walk away, bellies and hearts full, knowing there will be positive ripple effects and that the next lark will be just as great.
We are thrilled to have Hati Home open their doors to lark! We cannot wait to set our communal table in their cool + crafty showroom in West Side Costa Mesa. Their space is warm, inviting and inspiring. Lucky for us, everyone can come along with this fun Dinner Party Q+A with founders Adam & Kallie Thomson.
Where are you from and where do you live now?
Kallie and I are both from the Pacific Northwest, but have been bouncing between Bali and Costa Mesa for the last 15 years.
What experience introduced you to creating your business?
Kallie and I had both worked with artisan groups in Uganda in a previous life, and we’ve always loved that connection with makers. Kallie is a creative at heart and I like to use my analytical brain to solve complex problems, which makes us a great pair. When we were outfitting our villa in Bali, we met a bunch of artisans and I think both of us thought, wow, this is pretty cool. It took the encouragement from a friend and the co-founder of the brand (Kayla Adams) for us to think of this furniture project in Bali as a really business opportunity.
What drives you to create?
We’ve always been really interested in the question of how business can be used as a means to create economic change in communities in far of lands. Neither Kallie or myself would have thought of ourselves as creatives 15 years ago, but I think we figured out how to be good at things that brought the most value to the artisans we have been working with over the years. Creative design, understanding of the market here in the US and a drive to work hard were the things we were best positioned to bring to the table.
What is behind the name Häti Home?
Hati means heart in Indonesian. The meaning of Heart Home was really attractive when we were looking for a name that was inspired by our intentions for how we would run the brand. I will tell you though… the next business we start will be called Furniture Company, LLC, because we always pick names that people are confused by.
When and where did Häti Home come about?
When we were outfitting our villa in Bali, we met a bunch of artisans and I think both of us thought, wow, this is pretty cool. It took the encouragement from a friend and the co-founder of the brand (Kayla Adams) for us to think of this furniture project in Bali as a really business opportunity.
Was there anyone instrumental in making this happen?
Yes, we partnered with two co-founders when we first launched the business. Kayla Adams and Mindy Gayer were and have continued to be absolutely instrumental in creating the business as it is today. Also, shout out to the two groups of artisans we work with in Indonesia. The owners of those workshops have been really open to our dream of creating really amazing furniture in parts of the world where that isn’t always the easiest.
What are people overlooking when it comes to choosing furnishing for their home?
I think people forget that there is so much energy built into every product. From the sun that grows the trees, to the energy that the tree puts into growing itself, the hard work of artisans working to support their families., etc. There’s so much energy put into these products. They are like little super-charged artifacts. They can either be supercharged with positive energy or negative energy depending on how things are produced and the materials that are used. Our customers live their life around these pieces of furniture, so I think it’s really important to bring the most positive vibes into your home.
We know having your own business comes with twist and turns. Any fun beginner stories to share?
Oh gosh… yes, make sure that your furniture doesn’t break when peoples sit in it. That was our first lesson. 🙂 All failure is a gift because it’s the only way we grow.
Häti Home is constantly evolving, we are intrigued by your current small batch designs, can you share more about them and/or this concept?
Our editions collection came from a desire to be creative and push the boundaries of what we thought was possible in ourselves and with the artisans. We’ve spent most of our existence trying to catch up with orders for the same general products. Obviously we are really grateful for that, but we always wanted to be building a brand that evolved as our interest (and those of our customers) changed over time. Our editions collection is really just a way for us to experiment, see what our customers are liking. Some items fall flat and then others I’m sure will become best-sellers.
Business school, yay or nay?
Sometimes I wish I have a bit more book knowledge, but overall I think we get the most value out of being scrappy. I look at our difficult seasons in business as a free MBA.
Where do you draw your inspiration (people/books/places/experiences)?
A lot of Kallie’s inspiration comes from Bali. For us, it’s one of the most creative places on earth, where you can do and or be almost anything. But I wouldn’t say that our brand really wants to have a Bali aesthetic. Most of the inspiration for our new items are rooted in antiques that we find in markets or on the internet.
Do you cook at home? If so, what is your favorite go-to?
We cook a lot at home. We have season’s of inspiration when it comes to what we cook. Now days we eat a lot of salads with fish. The kids grew up in Bali, so there’s always rice on the table.
Adam & Kallie Thomson on a lark of their own in Bali!
Although our 10/12/23 lark at Häti Home w/the talented Chef Taylor Elam + Sous Chef Matthew Roberts is sold out, we invite you to come along and through our images and stories!
Modern. Organic. Inspirational. Social Dining. Come on a lark with us!
We admire how this 3rd generation jeweler, Kathryn Miller of Mama Bijoux, brings beauty, energy and meaning to art of adornment. It’s the best feeling to walk into her gorgeous atelier, peruse the dainty heirloom offerings and become inspired. We invite you to our communal table, where you can get to know her more, with these fun dinner party questions:
Where did you grow up?
I grew up in Los Angeles, specifically the West Side.
As a 3rd generation jeweler are there any early day stories you can share–with the grandparents?
My mom took me everywhere growing up as she was building her business – downtown Los Angeles where she manufactured, jewelry trade shows, and diamond dealers’ offices. I remember when she first started. She opened a small jewelry case in a clothing store in Pacific Palisades. At first it was just a fun hobby and passion. From there, she grew to owning and operating 4 jewelry store locations on the west side of Los Angeles. Her desk drawer in our home office was filled with jewelry molds and waxes and I remember being fascinated by the process of making jewelry. Every step takes a skilled artisan. I was so proud when she came to speak to my 5th grade class about how one single piece of jewelry is made and how many steps it takes from design concept, to wax molds, casting, setting, and polishing. While there have been technological advances in the industry since, so many of the original techniques are still required to make a piece of jewelry today.
How do your childhood memories around the jewelry business tie into your grown-up life?
I can admit now that there are so many ways. My mother always took time in the morning to get ready for her day to go into the stores and be the face of her brand. I watched her put on her makeup, spray her perfume, dye her eyebrows and do her hair. Her outfits were classy and elegant and embodied the look of a jewelry designer. I think about those moments when I get dressed for the day to walk into my atelier. She was very meticulous about how her jewelry was displayed in her cases. If an employee put all of the jewelry out that morning, she would take an hour to rearrange it. Even the smell of windex takes me back to being a little girl watching my parents clean their store cases. It’s wild!
How did the name Mama Bijoux come about?
Mama and Bijoux (Bijoux, meaning jewelry in French) are two worlds that tell my store. My most important job is being a mother to three little children (Ella (6), Charlotte (4), Noah (2)).
I wanted to incorporate a french word into my brand name because I grew up going to a French school in Los Angeles – Le Lycee Francais. I lived in Paris for over a year in college. I’m a Francophile through and through and the name just felt right, and felt like me.
Is there anything you hope your children to appreciate about this family tradition?
I hope my girls know they can accomplish anything they set their mind to. When I first started Mama Bijoux, I had just lost my brother a year prior (4 days after my 2nd daughter was born). It was the hardest year of my life. I was home at that time with 2 little girls under the age of two. I realized that I needed something for myself and a purpose outside of the home. My passion saved me in a way. I love every second of being creative and I love that my girls get to witness that passion. I love that they know and can see exactly what mommy does. When we drive along 17th street they yell out the window “That’s mommy’s atelier”! Making them proud let’s me know I am doing something right.
What is your most memorable jewelry market experience?
I was 12 years old when my parents brought me along to Las Vegas for the largest jewelry trade show in the world. The rules state that no child under 16 is allowed to enter. My parents made me a business card and dressed me in something “mature”. We got to the registration desk, they took one look at me and said “She’s not old enough to attend”. I was crushed. I had to wait it out with my grandmother in the hotel room. I couldn’t wait for my parents to return to show me all the treasures they sourced!
Do you have any sage advice when it comes to wearing jewelry?
Jewelry should tell your story. My most precious pieces were those I made or were gifted to me to mark a special occasion. For example, my Toi et Moi (You and Me) ring (a pear and heart diamond set side by side) was given to me by my husband following the birth of my son, my last baby. The pear diamond was passed down from my grandmother, and the heart diamond represents my baby, my heart. My Mama Bijoux signature birthstone bracelet represents each person in my family – Diamond for my daughter born in April, Blue Topaz for my 2nd daughter born in December, and Emerald for my son and husband who both have May birthdays. Most pieces are very sentimental and meaningful and will be passed down to my girls and son when it’s time.
We love that you incorporate fashion into your brand, any favorites to share?
For me jewelry and fashion go hand in hand. There is a difference between wearing your clothes and styling your clothes. Jewelry allows me to style my looks. No outfit is complete without the right accessories. I really love to mix high and low end lines. A Zara skirt with Prada shoes and all gold and diamonds. Can’t go wrong!
Are you the chef in the family?
My husband and I both love to cook. Tim, my husband, has a few signature dishes – he makes the most amazing steak, better than a restaurant and a few pasta dishes that are out of this world. He’s a rule follower in the kitchen and loves to follow a recipe. I’m more of an intuition and experimentation cook.
What is your most memorable meal (one you made or one you’ve had)?
Spaghetti alla Nerano from Da Vincenzo in Positano
Are you always up for a dinner party?
ALWAYS. I love hosting and I love sharing a meal with people I love. I’ve found the best conversations happen after a nice meal and a full glass of wine.
What is your idea of perfect happiness?
Being on a boat in the middle of the mediterranean and jumping off into the sea. Followed by a nice cold spritz!
What do you find yourself saying when people ask what it’s like to have your own business?
It’s the best decision I’ve ever made but also filled with challenges. It’s never as easy as it looks and when it’s really hard, I remind myself I’m on the right track. Nothing amazing has ever been easy.
Where do you find inspiration outside of the jewelry business?
Travel is by far when I am most myself and most inspired. I love that all of my senses are engaged when I travel. There is more of an opportunity to be in the present rather than thinking about the past or future.
If you could change one thing about how people think about jewelry, what would it be?
Education! There is such a HUGE difference between Fine jewelry and Fashion jewelry. Some consumers aren’t aware of why/how price differences are so wide.
What is your current state of mind?
I’m feeling excited about all the things to come as we near the end of the year!
What words or phrases to you overuse?
Yadda yadda yadda, like, so…blah blah blah.
What makes you feel the most alive?
Living my passion and living in the moment when I can mentally get there!
What is your motto?
Always step outside your comfort zone! It’s where the real growth happens.
Image captured on a super fun (& delicious) lark at Travers Residence by @vacation_media_
We recently brought all our good vibes together for a “private” pop-up communal dinner. We seldom do private events, but we can be convinced through sheer sincerity and determination ☆
Lark @ Travers Residence Saturday, June 24, 2023 Newport Beach, CA ☆
Image captured on a super fun (& delicious) lark at Travers Residence by @vacation_media_
Menu crafted by the talented Chef Kyle Powers ☆
Image captured on a super fun (& delicious) lark at Travers Residence by @vacation_media_
Chefs whim appetizer accompanied by signature larktails:
Image captured on a super fun (& delicious) lark at Travers Residence by @vacation_media_Image captured on a super fun (& delicious) lark at Travers Residence by @vacation_media_
Birthday poem by writer Nick Banning ☆
Saturnine sky with long days, long sunsets, long shadows. Summer makes the promise that take off is voluntary, yet landing is required. Is it time to show every sense but common?
The Stars eat from her hand when she lets them. Shall we dance in the sand, hummm our favorite song as the sun greets and the Stars ditch us? The clouds are like pink Spanish Galleons in the sky waiting to be Plundered…
Blossoms on ice, sunflowers as big as the sun, design and elegance envelopes. Time to slip on velvet slippers or perhaps barefoot shoes and acknowledge the importance of doing nothing.
Beauty surrounds, friends warm the night, glasses of pleasure in your hands…with Gratitude Optimism is Sustainable and with Grateful Acceptance we give the Nod to the Joy of what is around us.
A big THANK YOU to all who came together to make this an evening to remember! ☆
Q & A with the talented Sean Woolsey of the California cool + refined Sean Woolsey Studio – Costa Mesa, CA
The vibe of the showroom and workshop emanates a creative and refined energy. You might think this is what lead us to Sean Woolsey Studio, and you are right, but that is just the tip of the iceberg. It is really about recognizing and respecting the journey of our fellow dreamers. Layers of inspiration to be discovered in the following Q & A session from youthful enthusiasms, to disciplined lifestyle choices, to admired artists + writers:
Q. Where did you grow up?
I grew up in Orange County (in Yorba Linda to be exact) and grew up skateboarding, surfing, playing baseball and constantly making things.
Q. Did you ever make anything out of wood/other materials as a child..is there a golden thread here?
I grew up always skateboarding and making skate ramps, always making artwork, and sewing my own clothing. I was a very hands on kid, heavily influenced by skate and surf culture and my dad who made amazing stained glass pieces for a living.
Q. What motivated you to make furniture + game tables?
At first a desire to make things for myself, the ping pong came first after woodworking for a few years, for us just to have at the shop to play some games while at work.
Q. When it comes to your current work, what is your most treasured possession?
Probably the Neo Pool Table that we make as a product. It is the most difficult to make, and with that comes great rewards.
Q. College/Trade School, yay or nay?
Took several woodworking classes, and did a short apprenticeship for a woodworker.
Q. From whom did you inherit your aesthetic?
A mix of my mom, dad, traveling, my wife, and my friends.
Q. What is your favorite journey?
My wife and I traveled around America for 8 weeks in a Westfalia van one summer. It was a bucket list item and was an amazing experience.
What do you find yourself saying when asked about your work?
I love what I do. I am obsessed with making things and constantly learning.
What is your motto?
Attention to detail is the religion of success.
Does your skillset travel to the kitchen?
Yeah, I love cooking.
What is your most prized ingredient or go-to meal?
Go to meals would be pizza in our pizza oven at home or spaghetti and meatballs, or handmade pasta.
When it comes to design + dining, what comes to mind?
For me both cooking and designing/making are similar in that good ingredients (whether it be produce on a farm or wood from a mill) produce beautiful finished products, and I love food and design that tells a full story. Lark is a great example of this as working with local chefs using in season produce to create a culinary experience that is very unique.
Image credit: Sean Woolsey Studio
Modern. Organic. Inspirational. Social Dining. Come on a lark with us!
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
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 KoenigsbergArtist Andrea Luna Reece on a lark at The Salt Horse, Laguna Beach, image credit Diana KoenigsbergFriends old & new enjoying food, wine & the (rediscovered) art of conversation on a lark at The Salt Horse in Laguna Beach, image credit Diana KoenigsbergSuper fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg
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:
Compliments of Chef Natasha Reta
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.
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
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.
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
Our last gathering of 2019 found us in a bundle of good energy as we came together to for a “private” pop-up communal dinner. We seldom do private events, but we can be convinced through a strong sense of sheer sincerity and determination. We are thankful to have this opportunity to do what we love…pulling together all the elements of a great dinner party!
The talented Chef Kyle Powers crafted a delicious four course meal (see the gorgeous hand illustrated menu below). Photographer, foodie and former bartender, Mitch Maher captured the evening while simultaneous slinging delicious “Bohemia Mama” signature cocktails to honor the birthday gal. Tyler Rodriguez poured his knowledge and love of wine while Daniel Perlof, Kailee Walters and Kim Johnson kept everything rolling. Our favorite jewel toned dried botanicals adorned the communal table alongside by bundles of fragrant sage to mark new beginnings.
Lark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle PowersLark #52 Van Daele Residence w/Chef Kyle Powers
A big THANK YOU to all the Van Daele’s and all the beautiful people who came together to make this an evening to remember.
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.
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!
