Q + A with The Sunlight House | Newport Beach, CA

With lark, it is always about the people you meet along the way! We are thrilled to introduce the enthusiastic, whole hearted and innovative Wendy Leithem owner of the film + video design haven known as The Sunlight House ☀️ where we will soon be setting our communal table to enjoy food, wine, design & partake in the (lost) art of conversation. Come along with us as we take a dive below the surface by way of these fun dinner party questions:

Where are you from and where do you live now? 

I grew up on a farm in Yuma Arizona, and now live in Newport Beach. Newport Beach is where I raised my 3 boys and has tons of great memories.

What is your earliest design-related experience?

In my younger years I would always laugh as I could not even draw a stick man.  I never even knew I had any creative ability until I bought my first beach house in my 40’s. I was always an athlete and had corporate jobs. 

Sports: In high school and below, I played everything I could get my hands on. Volleyball, basketball, softball, I even competed in horse Jr Rodeo competitions (my dad was a professional rodeo cowboy). I also played flag football. After college I attempted to play pro beach volleyball, but it did not work out.

We love how you created The Sunlight House to not only be a warm + inviting home but also a commercial shoot location—and now you are opening it to lark! You are always open and growing, what is your secret? 

The Sunlight House

Usually by dumb luck! I have been super fortunate to work with people that have really taught me about manifesting and creating my dream life. Some trial and error for sure. All my endeavors just get more fun and more fun with meeting amazing people along the way. 

Since so many film shoots have happened at The Sunlight House—is there one or two fun/cool experiences to share?

The first that comes to mind was a shoot with Kareem Abdul Jabbar. What a treat. He was shooting a Pharma ad and his team was amazing.

The 2nd was probably being asked to have my sweet yellow lab Maddie be part of a shoot. I quickly learned how to be a  “dog handler” on set.  It was hilarious.  After the 10th take she actually began to stop on her mark.  I was nervous, but she was a rock star.

Thanks Maddie cakes!

What should people know about designing inviting spaces? Is there one easy “must do” tip you can give them?

I always want people to “feel” joy and light energy in any space I create. I want them to feel like they would love to hang out, invite friends over and just really feel a lightness of being from any space I create. 

You have two enterprises going at the same time with Hang3 which launched earlier this year (congrats!). Can you elaborate on the underlying inspiration to support local artists? 

Hang 3 is another endeavor I stumbled upon. I had a collection of my own shots from all over the world and one day I began putting them together.  I then contacted some local incredible photographers from all different  talents and asked for some of their favorite heart filled work and Hang3 was born.  I now shoot my own images as well as recruit painters/photographers and help to broker their work to the design trade and all over.  It has and is currently a wonderful learning experience. 

Inspiring artwork now available at Hang3shop.com

We feel their is an expression or feeling you want to share with your endeavors? Are we onto something?

As I grow older, I find that creative endeavors and using my own creative unique gifts and sharing it with others brings me the most joy. (Besides my amazing 3 boys of course). I feel absolutely blessed to be able to do what I love and also make wonderful revenue streams 

We know you enjoy curating spaces and entertaining, are you the chef at home? 

Ha! My 3 boys might challenge this, but I have started to really enjoy cooking and wine pairing as I have gotten older.  Sampling food from around the world and having unique eating opportunities has been so much fun. 

What ingredient can you not live without? 

Tequila and my hot tea!  Any type of fish and Mexican food comes in at a close 2nd. 

Who, if anyone in the world, would you most like to dine with?

There are so many…but today it would be Leanne Ford the designer.

Her effortless creative style is so inspiring. 

What is your most marked characteristic? 

Always finding the silver lining or positive in a situation, no matter how dire it may seem at the time.  The universe is always teaching us something for our highest good. 

Design or Business school? 

I actually  have an MBA from my corporate days. It has helped me tremendously in my real estate investing and running my businesses. Design school probably would not have been for me. I always have to be out in the world learning.

What not so obvious thing should people know about being an entrepreneur?

All the mistakes that lead you to your right path. I think also sometimes being terrified but doing it anyway. 

What word or phrase do you most over-use?

Embarrassingly, the F word can fly out of my mouth a bit when I least expect it during last minute issues or running behind for a deadline. I would also say “everything is always working out” and “you got this”. 

What is your idea of a perfect day? 

A wonderful morning meditation, a beautiful ocean hike with my wonderful girlfriends, time spent with all 3 of my boys (they are now all older and getting them all 3 together is super hard now with them on different parts of the country). Ending with a fabulous meal, my boys/ friends or any creative souls. 

Who are your heroes?

First would be my 3 boys…they are amazing and handle any challenge that comes their way like gladiators.  Second would be my amazing Uncle Clayton Kiewel. We just lost him. He was the patriarch in our family and the man/person we all aspired to be. 

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

Friday 3/22/24 w/the talented Chef Kyle Powers + Sous Chef Bryan Barnes!

Open invite. Limited Seats.

@letsgoonlark

Lark + Urban Americana + Chef Kyle Powers | Embracing All Things Retro in Long Beach, California

Friday, August 31, 2018

We had the most amazing time setting our communal table at the ultra hip designer playground Urban Americana  in East Long Beach. The space is so inviting and inspirational… to walk through the warehouse listening to music and taking in beautiful elements of design was magical. Add friends (old and new), great conversation, delicious food and wine pairing (thanks Chef Kyle Powers, Tyler Rodriguez & crew!), a touch of style…. ah, well, there you have lark!

Thanks to all the beautiful people who who came together to make this night possible.

Until we lark again.

xo~l

Menu crafted by the talented Chef Kyle Powers of Fork In the Road Catering and pair with wine from California based Waylan Wine Co.

1. pistachio +  cashew apple butter toast
2. heirloom tomato salad basil oil tomato water basil flowers burrata grey salt.
3. brussel sprout tortelli, black garlic dust, crispy mortadella * sub king mushroom for vegan *
4. smoked then fried duck, sage waffle, luxardo cherry sauce, green onion tahini puree.  *vegan option: sesame and macadamia crusted tempah, fried rainbow cauliflower, green onion tahini*
5. peach tea whiskey (by stillhouse) infused strawberries, smoked cream, sable cookie, brulee figs.

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Organic. Modern. Inspirational.

Lark inspired by Chris Greer, owner of Urban Americana / Images captured by the lovely and talented @taliadecoite / Hand-made ceramics by our favorite artisan Andrea of @lunareececeramics / Wine Aficionado Tyler Rodriguez / Fashion inspired by @stylingbyjo / Overall awesomeness by @laurabrophyinteriors + @jaxsea / Pure water + Wilson’s Coffee by @theurbanspring / Cool finds by @shopkeye

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

Chef Kyle Powers on a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

On a lark at Urban Americana Summer 2018

 

 

Meet Chef & Food Photographer Jim Sullivan of San Diego, California

Chef Jim Sullivan on a lark at The Hood Kitchen Space
Chef Jim Sullivan on a lark at The Hood Kitchen Space

We are thrilled to introduce Chef Jim Sullivan of Medium Raw Arts who we met on a lark at The Hood Kitchen Space last summer. Chef Jim is also a talented culinary photographer who captures food and pretty much anything associated with food. The best thing about Jim is his boundless enthusiasm for his craft. He will be cooking up the good vibes at our 1/30/16 DTLA lark at the Lawrence Fodor Loft.

What is your idea of the perfect meal?

I always think about this and ask my friends. What would my last meal be if I could pick anything? For me that’s easy, a hot spicy bowl of ramen w pork belly, poached egg and fresh herbs.

What living chef do you most admire?

I wouldn’t necessarily say a chef, more like person, my grandmother! This is a woman who was in WWII as a prisoner in a camp, left everything with just the clothes on her back and came to the US. Worked her ass off to raise 5 children (all are very successful) and has 16 grandchildren. That’s what inspires me!

What is you best, most simple, culinary advice?

Have FUN!

What is your motto?

Work hard, be humble…repeat!

What came first, food or photography?

Food/chef. I was doing pop up events after culinary school and people were taking images of my food with their iPhones, which were terrible. So I finally decided to get a DLSR and delve into food photography. This was about 3 years ago and since then my focus has been food/cocktail photography but still cook as much as I can.

How does your food and food photography influence each other?

For me they go hand in hand. My love for food drives my photography.

What foods/ingredients do you consider over or under rated?

I think a lot of “foodies” get caught up with the fancy ingredients i.e., foie gras or truffles. I like to keep it simple and just focus on fresh ingredients. I’m more of the adage less is more, which I feel you can see in my food and photography.

What was your most favorite dining experience?

Well Per Se in NYC definitely was the best restaurant dining experience. The way the FOH/BOH work in symmetry was amazing. BUT I will have to say the absolute best “food” experience was when I spent time in Paris. I stayed in a flat just a few blocks from the Eiffel Tower and was able to walk across street to all the available purveyors on a daily basis. I would walk to the fishmonger, pick out some fresh seafood and then walk over to vegetable stand and then go back and cook! The ability to have such amazing fresh and various purveyors right there was awesome! I wish I could have that every day! Being able talk to the purveyors and get what was fresh was so inspiring. Definitely want to have that experience again, soon! (on a side note: I do have this secret love for street food. The best thing I’ve eaten in awhile has to be in Tijuana. The food at Carwash del Torta is badass!)

Who is your favorite person to cook for?

My wife! Hands down. She is a foodie at heart, a great baker and my toughest critic.

What do you consider your greatest achievement?

Being able to provide for my family. My family is everything to me.

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We love how this Chef/Photographer captures the heart of the culinary community. See Chef Jim’s delicious Baja inspired menu and come on a lark with us!

 

 

 

Since we are dreamers…

We went ahead an entered West Elm’s Local Small Business Grant contest!

http://www.latimes.com/home/la-lh-west-elm-to-offer-grant-20140811-story.html

In 75 characters or less, tell us about your business.*

Simple. Refreshing. Inspired. Stylish Underground Dining & Marketplace.

In 145 characters or less, tell us how this grant will help you achieve your business goals.* 

It will provide the resources to establish our own location and grow our offerings to include Design Consultation and eCommerce.

Tell us why and how you started your business.* 

To nurture and inspire individuals, making this a better world, even for a moment.  We began our business by “popping” up in various locations, including parks, boutiques and private residences.  Popping us allows us to keep our overhead costs low while we learn what works best for everyone.  Our motto is to “do, reflect, refine, & do again”.     

What do you love most about what you do?*

We love making ideas happen, with the perfect combination wit & whimsy,  just to see where it goes and how it inspires others.   We get to style locations, enjoy food + wine,  and have great conversations.

Tell us about your current work. What do you make? What’s special about the construction or materials used?*

We style our underground dinner party and marketplace locations.  We scout, acquire materials, and talent.  We use West Elm products as well as local designers to make our space beautiful and inspirational.

What 3 words would you use to describe your work and why?*

First would be “lark” because it is a true adventure!  Second would be “Inspired” because this is our goal.  Third would be “Refreshing” because it’s always fresh.

What are your goals for your business and your vision for growth?*

To open a quaint Brick & Mortar that offers Curated Goods, Event Space and Design Consultation.  Because it’s so much fun, we will continue producing underground dining and marketplace events, expanding to cities around the world, to facilitate the positive impact of design and community.

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Here’s to all the dreamers!

xo~L

31Bits

Meet “Fork In The Road” Chef, Kyle Powers

Constantly looking for collaboration and inspiration, on a lark, I met Chef Kyle Powers and was immediately drawn to his kind and calm demeanor.  He is one of those people that you just feel good standing next to.   He developed his culinary skills in the kitchens of restaurants as opposed to the traditional cooking schools (the sign of a true rebel!).  After seeing him in action and tasting several of his creations, I realized the culinary world chose him and we all are better for it.  We are thrilled to have Kyle create our menu, select the wine, and mingle with guests at our next lark on 9.19.14 in Sunset Beach.  So you can get to know him better, below is a short Q&A to get the conversation started!:

What is your earliest culinary memory?

My earliest culinary memory is waking up on Saturday mornings at 5 years old, turning on cartoons, and then deciding to make breakfast for my parents.  I would always get in trouble because I wasn’t allowed to touch the stove.

What is your view on the (slow) food movement?

I feel like the world of food has changed a lot but mainly for those interested in that change.  We need this change to happen with more people and communities, especially for our health.

Which cooking words or phrases do you most overuse? 

I use them without thinking! Then, when I feel like I’m overusing, I stop and figure another way to get my point across—which leads me back and then to over usage! Lol. But a popular word/term I can’t really stand is “foodie”.

What is your most treasured culinary possession?

Right now I love using my pressure cooker.

What is your motto?

My motto for when I cook is to “Be Different”.  My motto for others is “Anyone Can Cook”.  When I do my Cooking Demos I try and teach confidence in the kitchen versus just recipes.

What is your greatest culinary extravagance? 

It is probably almost making it on Food Network Star a few years back.  But currently it’s watching our business grow.  See

What is your is your idea of the perfect meal?

My idea of a perfect meal is when I taste something that I’ve had before, but it makes me think I haven’t had it before.  Add wine to that and I’m happy.

What do you most value in your friends?

I value my friends immensely. My favorite thing is that we can go days or even weeks without having seen each other and maybe have only chatted a couple times, but the effort we all make to stay connected is absolutely amazing. They support me more than I can ever ask or imagine.

Which living person do you most admire?

The living person I most admire is my wife Marisa. She is the biggest reason we have a successful business and she has endured a lot this past year.  With our first pregnancy and first born I learned how to never give up and get through some really tough situations.  I relate that to working in the kitchen everyday.  She deserves multiple medals for being an amazing wife, a great businesswoman, a supportive sibling, caring daughter, and most of all a mother.  She can do all of those things and still find time to make our own sunscreen, baby food and detergents for our home.  She just recently made deodorant.  What can I say? How can I not admire her?!  I’m simply blessed beyond belief! And she makes my mom proud!

What is your favorite spice?

My favorite spice always changes. Other than salt I really like Juniper and Cumin too.  But whatever spice I use I want to use it in the most unique way possible.

What simple advice do you give others regarding food? 

Take time to cook! #bebravecreate

What is your most marked characteristic?

I am calm in the kitchen – and in general.  The calmness brings out creativity for me.

Where would you most like to travel?

Our next big trip will be to Italy!!! But best food trips were to New York and Portland!

Who do you follow / admire in the food world? 

My favorite chefs are Jamie Oliver and Rick Bayless. I feel Jamie Oliver is really trying to change the world with food and how kids are seeing food.  I also really admire my friend at Red O in Los Angeles Chef Justin Haefler.  His story is unbelievable and I think he is going to do huge things in the food world.  His focus is on healthy eating without being a specific type, vegan, vegetarian, etc.  FYI – Red O is a Rick Bayless restaurant out of Chicago that is now in L.A. and Newport Beach.

What made you realize that you were a good cook?

When my wife said, “let’s start a catering business”, I thought maybe I CAN cook!  [editor note: Fork In The Road Catering ]

What is your favorite wine / food combo? 

There are way too many great ones to choose from!

What arbitrary kitchen rule would you like to break or establish? 

Being that I didn’t go to culinary school I think I break a lot of rules without even knowing it, but it works 95 percent of the time so I don’t really pay attention to the “rules”.  If something doesn’t work I figure out how to make it work.

Chef Kyle Powers w/wife & business partner Marisa
Chef Kyle Powers w/wife & business partner Marisa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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See Chef Kyle’s mouth watering menu and learn more about our upcoming lark here:

Pop-Up Dates, Etc!

We hope to see you there!

xo~L