Tag: Meet the Chef

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Q+A with Genevieve Williams of GW Contemporary | Laguna Beach, CA

We are thrilled to share the other half the dynamic duo that makes our next pop-up location double down on the good vibes!

Enjoy these Proust inspired questions with Art Advisor Genevieve “Gen” Williams of GW Contemporary and/or come on a lark with us!:

In brevity, how would you describe your upbringing?

I was raised in a close-knit family of four – my parents, my older sister, and me. My dad was an air force pilot when I was born, later becoming a commercial pilot for Qantas, which took us to a rural town just south of Sydney. My parents chose small-town life over the city, giving us the gift of nature, community, and a slower pace.

My mum, a teacher and later a librarian, sparked my love of learning. I spent hours in libraries as a child, poring over National Geographic magazines and encyclopedias. Thanks to my dad’s career, we also traveled widely – I have vivid memories of early trips to Paris, Frankfurt, Singapore, and Hong Kong.

It was a wonderfully balanced childhood: rooted in the simplicity of small-town life, yet expanded by the richness of global travel. My parents gave us opportunities, but just as importantly, they instilled resilience, curiosity, and a strong work ethic.

Is there a moment in your youth that, looking back, inspired you to become immersed in the art world?

I always leaned toward creativity – as a child I loved drawing, reading, and writing, and in high school I thrived in art, English, and history. Still, I never felt I truly belonged in the art world because I wasn’t “good” at making it. That shifted in my final year with my teacher, Mr. Aldis, who encouraged me to experiment beyond painting and drawing. I created a conceptual video work (an uncommon medium at the time), which earned top marks and was exhibited at the Art Gallery of New South Wales.

Walking into the museum and seeing my work on the wall at 18 was electric. It showed me that belonging in the art world didn’t have to mean being the artist – there were other ways to contribute: to shape, curate, and champion the work of others. The following year, traveling through Europe, from the Tate Modern in London to the museums of Berlin, deepened that realization and led me to pursue a degree in Art History & Theory.

What characteristics would you use to describe your partner Taylor O’Sullivan?

Taylor is a ray of sunshine – generous, kind, hardworking, and endlessly enthusiastic. Her energy is contagious, and she has a beautiful way of seeing the world, both in life and through her lens.

Taylor O’Sullivan & Gen Williams

What makes this partnership work so well?

Taylor is the yin to my yang. We were friends first, which built a strong foundation for working together. We communicate with honesty and transparency, and we share the same eye for detail and commitment to quality. Our values are aligned, our visions are in sync, and we genuinely enjoy sharing the space. We each get to do what we love, but it’s amplified and more joyful because we’re doing it together.

What perspectives or unique understandings have been gained from being immersed in Art?

That art truly is for everyone. It makes us think, it makes us feel, and it challenges us to see differently.

What is it that you most want people to know about collecting art?

The joy of living with art is incomparable. Every piece tells a story and becomes part of your life’s journey. Collecting can feel intimidating, but it doesn’t need to be. I started young – the gallery I worked for offered discounts and payment plans, which made collecting accessible. I never imagined owning a $4,000 painting at that age, but soon I had several works – and I was hooked.

I always advise clients to buy what they love, not just what they think will be a good investment. Art should move you, bring you joy, and enrich your daily life.

What is your most treasured artwork?

An Auric Field painting by Lita Albuquerque.

Are you the chef at home?

Not at all! My husband is the phenomenal cook in our household – the pandemic especially became a time of amazing creativity in the kitchen for him.

If you could dine with anyone, dead or alive, who would it be?

I admire countless artists and creators, but part of their magic lies in the mystery. Honestly, if I could share one more dinner with anyone, it would be my Nan. I’d love the chance to tell her about all the wonderful things that have happened since she passed. I know she would be so proud of her family.

What is your idea of happiness?

Happiness is both who you spend your time with and how you spend it. For me, it’s the little moments: hearing my daughter’s raucous laugh, walking in nature, singing in the car with my husband, or sharing a meal with friends on a summer night.

★★★

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us!

Read about Taylor O’Sullivan of Culterra on the following BLOG !

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Q+A with Taylor O’Sullivan of Culterra | Laguna Beach, CA

Meet Fine Art Photographer (and much more) Taylor O’Sullivan founder of Culterra with whom we’ll be setting our next communal table in the gorgeous etherial art gallery in partnership with Genevieve Willams of GW Contemporary in Laguna Beach.

The beauty of lark is that everyone can easily come along and gain insight + inspiration from all the people we meet along the way! Come with us, on a dive below the surface, with this Proust inspired questionnaire:

In brevity, how would you describe your upbringing?

I was raised in Southern California. As the oldest girl, I was independent, curious, and always eager to understand how things worked. I was always creative and loved being outdoors. I guess not much has changed.

Is there a moment in your youth that, looking back, inspired you to become immersed in the art world?

Looking back, the moment that set everything in motion was when I was 13 and unexpectedly placed in a video production class. I fell in love with it instantly. That early discovery led me to study documentary filmmaking at Chapman University, and from there, my path unfolded. After graduating, I spent over a decade traveling to more than 60 countries, working on films, television, and photography projects. Documentary filmmaking became the vehicle through which I experienced the world — and I always brought a film camera with me. Those years behind the lens shaped how I see, feel, and move through the world. They laid the foundation for the fine art photography I create today.

What makes your partnership with Genevieve Williams of GW Contemporary work?

This partnership works so beautifully because it’s built on deep mutual respect, aligned values, and genuine friendship. Gen is not only an extraordinary curator with an impeccable eye —she’s someone I trust implicitly and love spending time with. We bring different strengths to the table, but share a common vision for creating meaningful, intentional art experiences. Our working rhythm feels effortless and energizing. Whether we’re hanging a show or sharing a late-night laugh, it never feels like work. That sense of ease and joy is what makes this collaboration so special. I feel incredibly grateful to be building something together that feels both creatively fulfilling and truly aligned.

What characteristics would you use to describe Genevieve?

Gen is very bright, she has an incredible eye and she’s funny as hell. She is genuinely such a joy to be around!!

What perspectives have been gained from being immersed in Art?

Art has taught me how to truly see. To notice subtle textures, the way light moves across a surface, the relationship between form and feeling. It has shown me that beauty often lives in the in-between moments, in stillness, and in some cases, in imperfection. Being immersed in art has also deepened my trust in my own intuition. So much of my photography process is about following a feeling rather than a formula. Following an inherent draw. That kind of listening shapes not only how I create but how I move through the world. Art has become my way of slowing down, connecting more deeply with the natural world, and in turn connecting more deeply with myself.

What is it that you most want people to know about collecting art?

Collecting art is deeply personal. You don’t need to be an expert. You just need to pay attention to what resonates with you and only you. The best collections aren’t built overnight or based on trends. They’re built slowly, with care, piece by piece. Art has the power to shift the energy of a space, to evoke feeling and reflection. When you find a piece that moves you, trust that. That connection is the whole point.

What is your most treasured possession?

Is it contrived to say my camera??? For real though. My camera has traveled with me through so many stages of life and has shaped the way I see the world. It’s how I observe, how I connect, and how I create art. My camera has helped me slow down and pay attention to the subtle details that often go unnoticed. It feels less like a tool and more like an extension of how I move through the world.

Are you the chef at home?

Absolutely! I love to cook. I’m Italian, so feeding people has always been a love language in my family. Gathering around a meal, sharing stories, and making something from scratch feels like one of the purest forms of love.

If so, what is your most prized ingredient?

Garlic. I truly think the limit does not exist when it comes to garlic.

If you could dine with anyone, dead or alive, who would it be?

Slim Aarons. An iconic photographer of the 60s and 70s, his work captured that era with a distinct style and an insider’s perspective that never felt invasive. I’d love to hear the stories behind the images and the fascinating lives they portrayed.

What is your idea of happiness?

My idea of happiness is presence. Being deeply rooted in the moment, surrounded by beauty, purpose, and people I love. It’s a quiet kind of fulfillment that comes from a life of creation connection, and living with intention.

If you could enjoy another profession, what would it be?

I feel like it would always be something in the arts. That’s always felt like the most natural place for me. I never say never, but it’s hard to imagine a life where I’m not creating, not taking photographs, and not sharing my art with the world. It’s more than a profession, it’s truly the thing I love most in the world.

Who are your heroes in real life?

My grandma. She’s a total powerhouse. In the 1960s, she broke glass ceilings at the LA Times, rising through the ranks at a time when very few women held leadership positions. She traveled all over the world for her work, which was incredibly rare then, and she always did it with grit, style, and integrity. She was the one who first introduced me to the idea of travel and showed me what it means to live a bold, curious, and purpose-driven life. She’s been one of my biggest supporters and cheerleaders, and I have endless love and admiration for her.

Have you watched or read anything interesting/inspiring lately?

I’ve been watching Li Ziqi’s videos. She’s a Chinese creator who documents a meditative, traditional way of life with incredible beauty and care. Whether she’s making tea or preparing food, everything is crafted by hand and rooted in nature. There’s something calming and inspiring about the way she moves through the world. It’s a reminder that slowness can be powerful, and that everyday rituals can become art when done with intention. You must give it a watch: Li Ziqi

★★★

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us!

Open invite. Limited seats.

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Q+A with Chef Matthew Roberts | Long Beach, CA

It’s always about the people you meet along the way! By design, we get to collaborate and learn from the coolest people. With Chef Matthew Roberts, we have grown our appreciation for kitchen preparation. He takes extraordinary care and effort with his ingredients, seeming to praise and honor their very essence. To watch him at work is meditative. To enjoy his meals is an honor. Thrilled to offer this dive below the surface with this Proust inspired questionnaire:

Chef Matthew Roberts on a super fun (& delicious) lark w/Artist Cyndi Finkle in Hollywood, CA. Image captured by Tyler William Parker.

Where did you grow up and where do you live now?

I grew up in San Diego and currently reside in Long Beach.

We know you have an all-around relationship with food; what is your earliest childhood memory related to food?

Smell has a way of transporting you back in time. I can vividly remember the summer garden of Teresa, our Italian nanny. Tomatoes ready to burst by the kiss of the sun and the lingering smell of basil as we played.

Is there a moment in your youth that inspired you to become a Chef?

There were many moments scattered throughout my young life that contributed. It was a slow build until the massive leap at 25. 

I had worked in the Photography Industry for 7 years prior and up until my arrival in L.A., my food experience had been rather limited. As a boy, celebrity chefs and competitive cooking shows were non-existent. This was before social media. I watched quite a bit of Yin Can Cook on PBS (aired after Bob Ross) on sick days from school. 

At 18, I began to travel throughout California on long road trips at and eventually settled in L.A. at 19. Having a base, I began branching my travels throughout the United States. I immersed myself in communities and cultures, soaking up all I could. I recognized the power of food. It spoke to me in a different language and emotion. 

After several years working as a high-end photo retoucher in fashion, I was burnt out; Creatively drained. This led to cooking consistently for friends and family. People seemed to really enjoy my food. After quite a bit of encouragement, I signed up for Le Cordon Blue in Pasadena and never looked back. I knew I could always return to photography. Having spent time as a breakfast line cook in high school, I was not disillusioned by what lay ahead and set my mind to it. My culinary path has been unconventional to say the least. That being said, I would not replace the experiences and exposure one finds outside the confines of four walls for anything.

Fields + Farms to Kitchens + Plate, what do most people miss about the process?

Covid brought us closer to our food sources but we have quickly settled back into convenience. Food is medicine, plain and simple. There is a saying I hear often, “You can pay your farmer (rancher, fishermen, etc.) or you can pay your doctor. Food for thought. Pun intended.

Any fun/funny hard won kitchen stories to share?

Those stories span 20+ years and would probably justify a book!

What perspectives or unique understandings have been gained from being immersed in the culinary world?

The Hospitality Industry can chew you up and spit you out. It calls upon a certain human conditioning. It is nice to see quality working conditions and mental health coming to the forefront in the last 10 years or so.

I left the confines of restaurants in 2017 and set my gaze across California, hosting live fire dinners and food and wine pairings. I was able to connect directly to the source from that point on and foster strong relationships wherever I landed.

Dinners began to develop an educational component to them. I wanted to tell the story of the hands that feed us to the best of my ability. The focused became narrowed, intention ever present, and the food more refined.

Throughout this process I realized I am one cog in the wheel and best not to take myself so serious.There has been many lessons in humility and grace.

We see your path in the culinary world constantly evolving, what currently inspires you? 

The two worsts questions you can ask a chef, what is your favorite thing to cook and what is your specialty? I will be a forever student and am very fortunate to cook in the capacities I do with the freedom that I have. I am still very much inspired by the seasons and new ingredients I come across in my travels. 

Where do you want to “steer the ship” next?

The next chapter is unknown and has been a conversation amongst friends and peers. I have not been cooking in the same capacities and have considered venturing into food styling. I’m also contemplating a more educational mentorship roll. 

Pork Jowl bermuda onion | ramp | ramp & bluefoot mushroom tare | trotter demi. Food + Photo by Chef Mathew Roberts

Do you have a culinary idol?

The usual suspects… Alice Waters, Marco Pierre White, Anthony Bourdain, anyone who denounces their stars! 

What are your most marked characteristics?

Another hard question to answer. I have been told I possess qualities of patience, compassion, curiosity, and determination. Often leading with my heart while providing a sense of calm. When creating and preparing a meal, love is always at the forefront.

What is your go-to meal at home?

I am not attached to a restaurant; I essentially cook as I do for any dinner. Always inspired by the seasons and what I come across in my travels.

What is your go-to meal outside the home?

I am all over the place.

What is your favorite tool in the kitchen?

I have a wooden spoon that was passed on to me from our childhood camping equipment. It is nearly as old as I am. I have been cooking with it since I was 18. When I stop to think of the thousands of people it has fed over the years it is humbling. The patina is something of beauty.

If you could dine with anyone, dead or alive, who would it be?

Would come down to a choice between Escoffier or Carême.

Culinary school, yay or nay?

Depends on the individual. If you have a clear vision and drive, it is a great way to fast track your skill set. For others, climbing the ranks at a restaurant is best.  

What is your idea of happiness?

I think the question, “where do I find peace” is more attainable. Finding and maintaining the middle ground. There cannot be light without darkness. In essence, I practice mindfulness on a daily basis to the best of my ability. When I can manage to set ego aside and be present, I am most at peace.

If you could enjoy another profession, what would it be?

I have been recently fixated on free diving and spear fishing. Could also be ceramics / pottery or bonsai.

Who are your heroes in real life?

Those striving to be the best version of themselves. 

Have you watched or read anything interesting/inspiring lately?

Obsessed with “The Taste of Things”. A wonderful French period / culinary piece. I am currently re visiting several books from my young 20’s. An interesting process into past perceptions and assumptions!

# # # 

Fortunate for us, Chef Matthew Roberts, will be taking the helm of our upcoming lark communal dinner party next Saturday—7/26/25—with Designer Lyla Moll at her expertly curated boutique known as Jo & Rose in the seaside Town of Huntington Beach.

Menu

Amuse:
Steamed & Chilled Scallop
+ shish & juniper tea | preserved meyer lemon, cucumber
paired w/welcome cocktail by mixologist Eric Kassel

Arrival:
Melon Gazpacho
+ calamansi crema, garden herbs
paired w/2023  Main & Geary Pinot Grigio, California 

Start:
Yellowtail Crudo
+ stone fruit, tomato water, basil oilpaired w/2023  Raymond  Sauvignon Blanc , North Coast California

Middle:
Smoked Costillas
+ a mole of cherry & morita, chickpea succotash
paired w/2023 Heritage Vineyards Pinot Noir, California

End:
Strawberry & Buttermilk Panna Cotta
+ saba pearls, pink peppercorn, pistachio
paired w/Wilson’s Organic Cold Brew Coffee

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us!

Purchase Ticket: Let’s Go On A Lark!

Open invite. Limited Seats.

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Meet Chef Alex Bolar | Los Angeles, CA

Introduced to lark by prolific culinary photographer Jim Sullivan of Medium Raw, Chef Alex Bolar  hails from Atlanta, Georgia, migrating West to intentionally immerse himself in the growing Los Angeles food scene—to explore, share & hone his craft across the platforms; whereas his latest endeavor, an homage to his grandmother, is the launch of Lula Mae’s Pantry.

Chef Alex Bolar. Photo Credit: Jim Sullivan of Medium Raw

His passion for cooking began at home, side by side, in stiff competition with his brothers—who can make the best meal? Alex went on to culinary school, established a series of supper club dinners & continues to gain experience in a range of kitchens across California (and beyond).

Shrimp sausage, peanut romesco, pickled daikon, roasted Jimmy nardello pepper

He is dedicated to his craft and dreams of opening his own neighborhood restaurant. We are fortunate to the opportunity to collaborate with this talented chef once again—Thursday 6/5/25—as we set our communal table at the vibrant + inspiring contextual art gallery known as Herron House in West Side Costa Mesa. We can’t wait to share the menu he dreams up! And to see the connections & conversations unfold over this one. 

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us! 

Our next lark about to take flight at the vibrant contextual art gallery known as Herron House in West Side Costa Mesa w/the talented Chef Alex Bolar.

Join us for welcome drinks + mingling, immerse ourselves in uplifting artsy vibes, share a curated dining experience and—best of all—partake in the (rediscovered) art of conversation.

Herron House
1729 Superior Ave
Costa Mesa, CA 92627
(x-streets Superior + 17th)

Thursday, June 5, 2025, 6:30-9:30pm
$189.00 per person all inclusive good vibes + four course
chef-crafted meal & wine pairing.
Purchase Ticket: Let’s Go On A Lark!

★★★ Menu ★★★

To be paired with wine.

1/Roasted carrots, coconut yogurt, sweet Heat chili oil 

2/Grilled Lobster, green pea mash, Béarnaise

3/Poached Halibut, baby squash, smoked tomato & tomato jus

4/Cheesecake & Springcrest yellow peaches

★★★

Open invite. Limited seats.

#lark #popup #curated #communal #dinnerparty #socialdining #californiastyle #goodtimes #goodvibes #style #vibe #art #inspiration #chefsmenu #meetthechef #chefalexbolar #masterofmakeshift #herronhouse #artincontext #meettheowner #artadvisor #lindseygoldberg #meettheartist #georgiabeaumont #openinvite #socal #coastaloc #costamesa #spring2025

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Q+A with Lawrence Fodor & John Rochester | DTLA, CA

We are thrilled to create, collaborate  and elevate with the inspirational Photographer + Painter Lawrence Fodor & his charismatic husband John Rochester. Soon we’ll be gathering around the communal table, once again, in their 1908 Artist Loft amongst the vibrant energy of DTLA. The beauty of lark is that we can easily invite you along through our images & stories. Take a dive below the surface with the following Proust inspired questionnaire with our hosts.

Note from Lawrence: John was super busy traveling for work this past week, so in the name of efficiency and timeliness, I improvised for him. After almost 30 years together, I should be able to answer most of these questions for him! If not, something is definitely wrong!

compliments Lawrence Fodor

Where did you each grow up and where do you live now? 

LF: I grew up in Southern California, while John grew up in Northern New Mexico. We now live and work both in Los Angeles, and Santa Fe, New Mexico—where we both have roots and deep connections. 

What is your favorite childhood memory? 

LF: Hmmm…. tough! Rickie Lee Jones said something to the effect of how the traumatic events in our lives creates more indelible marks on our psyche than the good stuff, and I totally agree. Perhaps discovering Vincent Van Gogh’s paintings in a book in my aunt’s home… or getting my first camera? Which did not happen without its share of drama! For John, maybe getting his first horse. He grew on an Arabian horse farm.  

We feel like you put a lot of thought into how you live your lives both careful & carefree. 

LF: We both work hard so that we can play hard—like taking six-week trips traveling through France, Italy, and Spain visiting museums, discovering incredible places to stay, walking cities, hiking through magnificent natural environments, and the most important part: finding new amazing bottles of rosé to drink every day. My strong suit is intuition, John’s is intellectual, and while our work couldn’t be more different, (he works in the financial world), our play, which is primarily travel, is a total collaboration of spontaneous discovery within a loosely structured itinerary providing plenty of room for improvisation. 

Is there a moment you can pinpoint that inspired your lifestyle in your youth? 

LF: Complicated question for me! Parts of my childhood were quite rough, but my parents were super supportive of my need to find a way to express myself through the visual arts, so they provided me with art supplies, cameras, and film whenever I asked for them—which was all the time! Art was my salvation, something I could disappear into, my safe place, and I think they realized that from the beginning.

I know John intended to be a Vet, but took an accounting/ranch management class in college and was hooked into the financial management world. 

When we met, we were leading very different lives, but over the years we’ve influenced each other for sure. I’ve loosened up his style and he’s tightened up mine!

Where do you find inspiration?

LF: Nature, museums, the perspective through which I view the world and life, digging into the deeply personal to discover the universal, and my family. And John: cooking, gardening, and reading for sure! It is his obsession—when he is not working. 

What words do you use to describe L.A. to people in Santa Fe?

LF: L.A. is a city of stark contrasts. It is scattered, divided, and dispersed, grey, congested, active, diverse, buzzing, loud, frustrating, and harsh, but stimulating, busy, fun, and can be incredibly beautiful at times. It is good to have some “edge” in my life—keeps me on my toes.

What words do you use to describe Santa Fe to people in L.A.? 

LF: Clear, clean, wild, spacious, dynamic, green in summer, brown and white in winter, community oriented, and super friendly. The city sits on a bed of quartz, so healing is a big deal there, but it is harsh too. Santa Fe forces one to deal with their shit, or it spits you out.  

What perspectives or unique understandings have been gained from living in an Artist Loft? 

LF: Acquiring this specific space was intentional. A live/work space was crucial for a “second home” eliminating the need for a separate studio. I wake up and look at my work and the last thing I do before I go to sleep is look at my work. I am always looking, finding, and attempting to really see that which wants to reveal itself through my work. My life is my work, and my work is my life, so having an incredibly supportive partner that is thoroughly on board for this kind of live/work loft space/situation has been as important as anything. 

Who is the chef at home?

LF: John for sure! He went to Culinary Art Institute to study cooking, almost became a chef himself, so he knows what he is doing in a kitchen, much more so than do I. I’m a hack… I can get by, but nothing that is beyond basic and simple. Ask me for chicken tacos, ask John for miso glazed Chilean Sea Bass.

What is your most prized ingredient?

LF: Pomegranate seeds. Love them! I could put them in any dish. And for John, probably too many to choose just one—but he loves herbaceous ingredients. 

If you could dine with anyone, dead or alive, who would it be? 

LF: Michelangelo Buonarroti, for sure. For John, I would guess Charles Dickens, it’s that literary thing. 

What is the best thing about dinner parties? 

LF: Both John and I love engaging in a lively conversation while sharing a great meal, meeting new people, learning new things, and all the while drinking a bottle or two of a really great rosé. 

What is your idea of happiness? 

LF: Again, super complicated. Waking up every morning and being able to pursue what I most love to do: painting, gardening, traveling, swimming, long walk/runs with our Aussie Shepherd, and for John – I’m going to say hanging out on a sofa or hammock reading. And maybe cooking a great meal. Oh, traveling, for fun, too!

What are your most marked characteristics?

LF: Hmmm… I’m not going to touch this one… 

If you could enjoy another profession, what would it be?

LF: Architecture, definitely. I studied it in college, did architectural drafting to get by when I first moved to Santa Fe, designed a remodel for our house and studio in Santa Fe, and think all the time about designing and building a new place there.

John would be a chef—that I know. 

Have you watched or read anything interesting lately? 

LF: I’m listening to Rickie Lee Jones read her autobiography, Last Chance Texaco. It is remarkably poignant, engaging, scary, sad, hilarious, brilliantly honest, tragic, happy, and sweetly touching. She reveals herself through sharing her emotional motivations for her music, her story telling, her characters, and all the decisions in living her life to the fullest. No excuses. No regrets. And it is a miracle she survived it all! She is my hero! And for John, he reads non-stop, so probably best to ask him that at dinner!

Films: the Conclave. It is relevant, timely, and very well-acted, and my life was headed in that direction at one time. While I’m definitely no longer a practicing Catholic, the ritual and secrecy are utterly compelling—but not the dogma, herd mentality, the “hook”, nor the conservative base. 

✚ ✚ ✚

We always say this, but it is true—it’s always about he people you meet along the way! We can’t wait to share some great food & a glass of great rose as the connections + conversations unfold at the communal table.

Join us for lark 79—Friday 5/16/24—as we gather around the communal table at the
1908 Artist Loft of Lawrence Fodor & John Rochester in DTLA w/the talented
Chef Kyle Powers.

Here we’ll enjoy welcome drinks + mingling, soak up the creative vibes (& rooftop views ), share a curated dining experience. and—best of all—partake in the (rediscovered) art of conversation.

Modern. Organic. Inspirational. Social Dining.

Come on a lark with us! 

Purchase Tickets: Let’s Go On A Lark! 

Open invite. Limited seats. 

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Q & A with Zachery Mundt of Costa Mesa’s event “Jewel Box” known as The Shindy

We are excited to introduce Zack Mundt whose talent + love for design to breathe new life into a storied WWII bungalow in West Side Costa Mesa. You cannot walk into the space without feeling a bolt of celebratory energy & happiness. Everything from the textured wallpaper to the colorful floor tiles is a delight. We love what you have done with the place–and we have so many questions for you! 

Where did you grow up? I grew up in Spearfish, South Dakota and spent most of my time outside in the Black Hills. 

Did you have a love of design as a child? As a child I didn’t really know that design was even a thing. Most everything around me was generally based on function rather than fashion. I definitely had a deep love of building things – tree houses, skateboard ramps, random things made of wood, and always loved the old wood structures – barns, root cellars, etc – that were in the fields behind my house and were left by the homesteaders and other early inhabitants of the area. 

You are close with designers in the commercial/hospitality world, what are some of your favorite projects? Oh my – there are so many… My favorite place to go and stay and eat is the Chiltern Firehouse in London. The hotel itself is absolutely gorgeous. They have this amazing balance of true, rich, luxury in their finishes and fixtures, and there are a ton of plants and flowers that really balance it out and make it feel welcoming and calming. The service is absolutely top notch, which is vital for a complete experience.  I’m working on the Magnolia Hotel in Waco TX right now and am so excited!! This one is more about bragging rights with my family 🙂  Everyone loves Chip and Joanna and this one gives me a little street cred since a lot of what we do in my world is unknown to the average person. 

What is it that catches your eye (or heart) about a product/design element? When something is absolutely beautiful, or unique, or completely strange and eye catching, but still functions perfectly for a particular purpose – I love that. I also love multi-colored stripes… I cant wear them, and they don’t usually fit in our home etc, but I just love it visually – definitely brings me joy. 

What led you to create The Shindy? During the pandemic, our wonderful neighbor restaurant, Trenta, expanded into the parking lot in front of our office space. People kept looking in and then some started asking if they could rent it out for a party. At first we said no, but then, Leilah, my wife and partner in The Shindy, pitched the idea that we hire a designer and create a small, beautifully curated, event space. We then sourced as much as we could from manufacturers that I represent so I can use the space for design meetings, presentations, etc as well. 

We know some of your favorite restaurants are Bavel and Bestia? Do you feel they may have informed the look/feel of The Shindy—in what way? The look of Bavel and Bestia are entirely their own and The Shindy is in quite a different direction. Something that is certainly reminiscent of those amazing establishments is the care and detail in how they present their product to the world. When you’re there you can feel that it is absolutely necessary that each bite is just right, and we strive to provide that with the experience we provide at The Shindy. 

Are you the chef at home? We’re actually a home full of home chefs!! Leilah, Willa (our 12 year old) and I all love to cook and create and eat delicious things. That said, I do quite a bit of the cooking. It is a time for me to decompress and unwind at the end of the day, or a great cathartic project to create something larger on a weekend.  I truly love the detail of cutting each ingredient to a specific size or shape so that each cooks to a specific texture or flavor or doneness – and when those pieces come together as a whole – it is truly magical. 

What is your most memorable meal–one you made or one you’ve had? Leilah and I went to Alinea in Chicago for our anniversary one year and it was absolutely incredible. Each dish is generally one bite, sometimes a couple, and truly mind blowing. The flavors and textures they create is unbelievable and the beauty of each is stunning. Each plate, eating utensil, etc is made specifically for that dish. It is like a gorgeous, miniature food circus, with the most amazing service. 

What is your most prized design element? I don’t know that I’ve got one yet….I more value my kitchen tools – my cast iron pans, my knives and kitchen shears, the tortilla press, things I use daily. 

What is your idea of perfect happiness? Perfect happiness for me would be a small farm with enough land to grow most of the food and livestock we eat, a beautiful farm house with two amazing kitchens – one indoor and one outdoor – and enough money to hire great people to help make sure it all runs smoothly. 

What is your greatest extravagance? Food – definitely. We love to go out to a great restaurant and truly enjoy it. 

If you could change one thing about how people enjoy food or design spaces, what would it be? I do think people could respect the places they’re in and the people who are working hard to provide them with a good experience. 

What do you most value about The Shindy and how to see its future? I love that The Shindy is used for people to get together – be it for a dinner, a baby or wedding shower, a graduation, a birthday – I love being around my friends and family and get recharged by doing so. I love it that we are able to provide a place for people to to just that. 

Who/What inspires you? Leilah and Willa inspire me daily. I’m inspired by almost anyone who decides they want something and then goes after it. Life is tough and sometimes it’s a challenge to get up and go but you’ve got to do it and you feel better once you get going. There’s beauty everywhere – I definitely take tiny moments and use them to inspire me, a hummingbird in the back yard in the morning, flowers in yard when we get in the car, laughing with my daughter on the way to school, a smile from another parent as we pull out of the parking lot… I tend to look for little moments of joy and keep them within to help through the day. 

What is your motto? “Keep swimming!”  Once again, it truly is all about the people you meet along the way!

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

Friday, June 16, 2023 6:30pm-9:30pm
$178. per person, all-inclusive
four course meal + wine pairing by
the talented Chef Kyle Powers + Sous Chef Bryan Barnes⚡️.

The Shindy
1663 Superior Avenue, Suite A
Costa Mesa, CA 92627
(17th x Superior)

Purchase Tickets:

Let’s Go On A Lark!

Open invite. Limited seats.

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

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

🔥Ooh, what a lark!

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

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

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

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

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

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

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

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

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

Amazing Charcuterie created on-the-fly on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg
Artist Andrea Luna Reece on a lark at The Salt Horse, Laguna Beach, image credit Diana Koenigsberg
Friends old & new enjoying food, wine & the (rediscovered) art of conversation on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg
Super fun (& delicious) times on a lark at The Salt Horse in Laguna Beach, image credit Diana Koenigsberg

GoFundMe link for Chef Natasha Reta:

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

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


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

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

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

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

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. 

Compliments of Chef Natasha Reta

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

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

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


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

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

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

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

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

Q. Where did you grow up? ​

A. Virginia Beach, Virginia ​​​

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

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

Q. Are you a chef?

A. ​I pretend I am. 

Q. Why the name The Salt Horse? 

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

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

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

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

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

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

A. Super cool fact about me: my great aunt is Mimi Sheraton, the most renown and influential food and restaurant critic (first woman to hold that position at the New York Times), James Beard award winning cookbook author, brilliant storyteller, true visionary and living icon. I shared many of meals with her in the comfort of our family home but going out to a restaurant with her was an experience I will never forget. My most memorable meal with Mimi was at Daniel Boulud’s restaurant at the Brazilian Court Hotel in Palm Beach, Florida. Mimi invited me to dinner with her, her husband and a few of their friends. Chef Boulud ‘rolled out the red carpet’ and it was at that dinner that I fully understood who my aunt was. However, what made it the most memorable was after everyone ordered their dinner, Mimi made her opinion known to the table – I ordered the best and she was very impressed! I ordered my steak ‘Pittsburg style,’ which I always do, charred on the outside and (almost) rare in the middle. I remember every single detail of that meal we shared together.
 
Q. If no one was looking, what is your most prized ingredient? ​

A. Butter

Q. What is your idea of perfect happiness? ​

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

Q. What is your greatest extravagance? ​

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

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

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

Q. What is your current state of mind? 

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

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

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

Q. What chef inspires you? ​

A. My brother Barrett. 

Q. What words or phrases do you overuse? 

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

Q. What do you most value about food culture? ​

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

Q. What do you hope to accomplish in life? ​

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

Q. Who/What inspires you? ​

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

Q. What is your motto? 

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

+ + +

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

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

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

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


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

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Q + A with Chefs Jim Sullivan + Alex Bolar of San Diego & Los Angeles

So thrilled to find our way back to collaborating with people who are passionate their craft. 

We’ve known the talented San Diego Chef & Photographer Jim Sullivan for since our early lark days and through the culinary connection haven known as The Hood Kitchen Space in Costa Mesa.

Chef & Photographer Jim Sullivan

Chef Sullivans love for food + film have led him to various kitchens around the world from sandy surf shacks to Michelin Star restaurants. His energy and enthusiasm are contagious––and it’s just what we need at this moment. 

Chef Sullivan introduces to Chef Alejandro Bolar who comes from a background of his own supper club Eclair in Atlanta, Georgia and who currently finds his way creating delicious meals in various kitchens throughout Los Angeles and surroundings via kala + eclair L.A..

Chef Alex Bolar

We are looking forward to creating a super fun (& delicious) lark with these two chefs, who will be taking full creative control of the menu. 

We invite you along for the ride through this introductory Q & A:

Q. How do you two know each other?

Jim: I’ve known Alex for some time now. We originally met one another while cooking at a friend’s restaurant in Atlanta a few years ago.

Alex: We met in Atlanta at a restaurant called Better Half and then on a subsequent trip to California we met up again. We’ve been wanting collaborate for a while, definitely looking forward to creating some magic.

Q. What led you to lark? 

Jim: I’ve always admired the Lark events and have worked with Lisa a few times in the past, both as a chef and photographer.

Alex: Jim said had a friend…he showed me your instagram and I was in.

Q. How did you arrive in the culinary scene?

Jim: I basically grew up in the restaurant industry, starting at the age of 14. After having a long career in the medical field I decided to go back to school. I graduated from culinary school in 2007. Since then I’ve been doing pop ups, staging and being part of the restaurant industry as a professional food photographer.

Alex: My brothers and I are super competitive from who can catch the most or biggest fish to seeing who make the best burger.  During these times I noticed that cooking was fun and I had a natural gravitation towards it. During a semester off from college worked Silver Star deli and that introduced me to the commercial kitchen.

Q. Yay or nay to culinary school?

Jim: I did graduate from culinary school and while it was a great experience, I don’t think it’s necessary to become a great cook/chef. If a young person is motivated and can gain knowledge/experience under a great chef then I would suggest that route.

Alex: I went to culinary school and I met cool people along the way, but restaurants teach much more. For someone with a late start, they should consider a school… but if you have the time, working in a restaurant is the school of hard knocks — you’ll have no choice but to learn. 

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

Jim: For me that would be working as a young adult/teen at an Italian restaurant in my hometown. This is where I spent my formative years learning the ins and outs of the industry.

Alex: Fierce competitive cooking with my brother Kyle Bolar. 

Q. Can you share an impressive elevated dining experience?

Jim: I really like what Outstanding in the Field does. Jim Denevan travels around the country working with local farmers and local chefs. Together they create a fantastic dining experience. I’ve had the pleasure of both eating and working with his team a few times and I absolutely love what they do.

Alex: Atomix in New York City offered a 16 course meal. Korean fine dining. Also, Wolvesmouth in Hollywood was pretty amazing. 

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

Jim: Do it because you love it. Don’t do it expecting accolades, money or fame. Do it for the passion, love of food. I realize that sounds cliche but honestly it’s the truth. 

Alex: Always be willing to learn something new. With food, there is so much to learn. 

Q. What is your most treasured ingredient?

Jim: It used to be fresh seafood like uni or abalone. But as time goes by I’m learning to appreciate and use vegetables more.

Alex: A squeeze lemon on everything! 

Q. What is your go-to dish when cooking for yourself? 

Jim: Fried rice or Congee, using anything that’s left in the fridge.

Alex: Rice with soft egg and chili crunch.

Q. What is your go-to dish when cooking for others?

Jim: That would depend on the season and what is currently inspiring me. Recently it was using stone fruit.

Alex: Always something chicken based because it’s more familiar to people and there is no variation when it comes to cooking, i.e. raw, seared, etc….

Q. Who are your heroes?

Jim: Alex Bolar (wink wink)

Alex: My parents who are both self-employed, I am witness to them creating a life and lifestyle. 

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

Jim: F*ck

Alex: “My Man”… an ode to Denzel Washington! 

Q. As we are now navigating new seas, do you have any thoughts on the future of dining?

Jim: Man, that’s a tough one. I think the way restaurants are going to run for the foreseeable future has changed. Considering the rising costs of ingredients and the pandemic restaurants are dying off or barely hanging on. I see restaurants pivoting to more of a fast casual model, or dining halls. No longer are you going to fine dining or upper echelon restaurants unless you’re willing to cough up $300 or more per seat.

Alex: Restaurant owners will adapt to meet the needs of their employees. The gap is closing between fine dining and comfort food. Fine dining chefs are creating burgers and comfort food has become more acceptable. 

# # #

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

3/26/22 at our favorite designer playground known as Urban Americana in Long Beach.

Menu + More TBA!