Taking a little dip below the surface with this fun Q+A with Paige Elise in prep for our upcoming lark on Thursday 8/10/23 at her eponymous atelier set in the breezy + cool canyon of Laguna Beach.
Our introduction to Paige began at her curated retail shop Layered By Paige Elise in Costa Mesa as we love the style and vibe. Soon we learned of the Laguna location and, of course, we traversed the coast and canyon just to see it. We love how light, airy, calm and dreamy the space is, with plenty of ideas to dream–and set our communal table!
Other recent news, she now has a third location in the charming small town of Los Olivos in San Ynez Valley. All three locations are highly recommended destinations for those seeking curated home furnishings and amazing vintage pieces, many inspired and sourced from her world-wide travels.
We can’t wait to share this inspirational space and story with all who gather around the communal table but first a few questions so you can come along!
Q. Where did you grow up?
Newport Beach, CA.
Q. Do you have any childhood memories around design that tie into your grown-up life?
I remember going to flee markets with my mom and her friends. My mom has always been into garden design & aesthetics and my love for interiors grew from watching her as a kid.
Q. We know you travel to find inspired pieces, what is your favorite vintage market experience?
My favorite buying trip was to Morocco where we filled a container with antique doors, pottery and rugs.
Q. When you set/design a gathering at the dinner table, what are your go-tos?
Fresh floral & yummy cocktails are a must.
Q. You have a well curated retail offering, what is it that catches your eye (or heart) about a product?
I love buying unique pieces that not only have a story to tell, but also create one-of-a-kind spaces.
Q. Are you the chef in the family?
I am not a great cook, but I am great at making reservations.
Q. What is your current state of mind?
Currently I have loved getting to spend extra time with my kids this summer, but I am ready for the school year to start and get back to my routine.
Q. If you could change one thing about how people view design what would it be?
Not every empty space needs to be filled!
Q. What makes you feel the most alive?
Being at the barn and riding my horse with my daughter.
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Thrilled to share lark will have Paige & team covered with fresh florals from French Buckets + yummy cocktails by professional bartender Eric Kassel. Grateful for friends, old and new, coming together to create a memorable evening of food, wine, design and the (rediscovered) art of conversation.
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
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.
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)
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 Image captured on a super fun lark at @thesouproject in Laguna Beach by @kaileeinthekitchenImage 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:
Image captured on a super fun lark at @thesouproject in Laguna Beach by @jonkillz Image captured on a super fun lark at @thesouproject in Laguna Beach by @jonkillz
Charlie & Summer Meet at The Soul Project in Laguna Beach
We were fortunate to meet Summer Meek at The Soul Project which is her gorgeous retail + event space in Laguna Beach. It’s warm and inviting and comfortable. We attended her The New Girls Network gathering and were surrounded by supportive female entrepreneurs who had gathered to share their stories. Now, we’d like to share Summer’s story:
Q. Since you are a native, what are your favorite childhood memories of Laguna Beach?
A. Some of my favorite memories are of course long days spent at the beach, exploring the tide pools, hiking the hills. And my parents were both early Sawdust Festival artists and I have a lot of memories of time spent there. I think that’s where I caught my entrepreneurial spirit. Even then I had enterprising endeavors going on.
Q. We love how you ventured out to create + celebrate spaces that feel like home. Was this something you had always wanted to do?
A. I have always believed in the energy of space. It’s challenging to explain and sounds woo woo to talk about but it is my super power. I love creating experiences I am passionate about it and add love to everything I do.
Q. You’re cottage-esque space is so warm and inviting, do you know the history behind it? Any interesting stories?
A. My understanding is in the early days of Laguna Beach artists would come and build their cottage, live in the back, create during the week and then open the doors on the weekend for tourists. Before I moved in, The Knitting Store habituated the space. But during one Art Walk a woman came and shared that she once lived in the back and had her art gallery in the front it–was probably 25 years prior to me opening. She brought me pictures it was so fun.
Q. You began your business through creating graphic Tees for artists (and still do), but you are also constantly growing, evolving and exploring. What is it that drives / pulls you? Any advice for others?
A. When I opened I really wanted to create a community space and have people come have an experience, it’s interesting because that was five years ago and now experience is trending. I just saw it as an organic way to cultivate a community of like minded individuals. I am a curious person and I love to learn and I am always seeking new information and love learning about people and love to incorporate that into what we’re doing at the store whether that’s through product or new experimental offerings. Sometimes I meet these really an amazing people that I really want to work with because were aligned. Like when I met you.
Q. Your latest adventure, The New Girls Network has brought some exciting and energizing opportunities to your community. Where do you want (hope) it to lead?
A. We just celebrated a year since we started meeting, we meet the third Thursday of the month at The Soul Project, it’s a free networking event but it’s really more than that, it’s a place for woman entrepreneurs to gather in a supportive environment. There’s not posturing, you don’t have to be a certain kind of person and wear a certain outfit. You can show up as your authentic self. I don’t know where it will go and I don’t currently have plans to make it anything other than what it is. I have watched woman connect, make business happen, grow into an idea and bring it to life.
Q. It is fitting that The Soul Project is located in the revitalized “Hip District ” of Laguna Beach. Are there any behind the scene changes you are inspired by?
A. We have come together as a neighborhood and are really trying to breathe life into this part of town. We have some really amazing g retailers and new stores opening. I feell we are becoming the new Abbot Kinney.
Q. Thank you for opening your doors to lark! We can’t wait to dine in your “landscapers” garden, under the stars–have you always been a foodie?
A. I have been a foodie most of my life. I remember one day asking to be driven to the store so I could buy all the ingredients to make a chocolate cake from scratch. My mom asked how I knew to make it and I didn’t know, but I was inspired to try.
Q. What is your most memorable dining experience?
A. There are so many it’s hard to pick just one. But the most recent one that comes to mind is a farm to table dinner put on by my friend and farmer at Blue Bird Canyon Farms in Laguna Beach. He works with a woman named Chef Jen Alvarez. It was the most beautiful setting, and the most delicious sustainable food. I could still describe every morsel I ate that night. There was also a very memorable drive up to a castle in Italy with a view to die for and a dinner that was some of the most delicious food.
Q. If you could dine with anyone in the world, dead or alive, who would it be?
A. Julia Child because she loved food, was cooky and zany, loved cocktails and didn’t seem to uptight. I had the pleasure of dining next to her not too long before she passed, that was most definitely one of my favorite star sightings.
Q, It’s an interesting and exciting time for female entrepreneurs – who are your current hero’s?
A. Oprah Winfrey still impresses me on a regular basis and it’s inspiring how she has stayed true to her message and hasn’t seemed to sell out. Gorjana Reidel is a local CEO that I have watched evolve her business and it’s really impressive.
Image captured on a super fun guerrilla lark at Crystal Cove State Park.
We are thrilled to have created a fast + fun way to get our creative juices flowing, uplift each other and thank our collaborators.
Image captured on a super fun guerrilla lark at Crystal Cove State Park.Image captured on a super fun guerrilla lark at Crystal Cove State Park.
Super thankful to @mat3.photography for spot-on capturing this carefree + dreamy vibe! Images captured at Crystal Cove State Park in Laguna Beach.
Image captured on a super fun guerrilla lark at Crystal Cove State Park.
We always appreciate @lunareececeramics who shared with us her latest designs, LOVE! You will always find her hand-made ceramics adorning our communal table. Dried florals by our favorite florist @frenchbuckets of Lido Marina Village.
Image captured on a super fun guerrilla lark at Crystal Cove State Park.
Of course, Stylist Mayson Hauck always knows how to fem things up – thanks for the gorgeous dress + props!
Why wait for opportunity, when you can create it. Image captured on a super fun guerrilla lark at Crystal Cover State Beach.
Create. Collaborate. Elevate. Come on a lark with us!
Super fun times were had on Thursday, May 24, 2018, thanks to all the beautiful people who gathered at the locally loved AREO in Laguna Beach on Thursday May 24, 2018.
This well curated boutique filled with both swank and humor, encased with high ceilings and floating candle chandeliers, made a most inspirational space for our guest to gather.
It was an evening filled with engaging conversations over delicious food & drinks crafted by the talented Chef Kyle Powers.
Photos captured by the Neighborhood Creative.
Special thanks to: AREO, Fork in the Road Catering,nThe Urban Spring, Andrea Luna Reece Ceramics, @mymiddlenameisstarr & The Hood Kitchen Space.