Lark x Chef Taylor Elam of Merkatö

We love that lark has become a platform for talented people who are passionate about their craft. Hence, we are thrilled to introduce Chef Taylor Elam of Merkatö. We met pre-pandemic and reconnected on (nearly?) the other side as our first opportunity to create + collaborate arrives 12/2/21 in the form of a private pop, with equally passionate guests, at the super hip Cleobella Boutique in Sunset Beach. 

Here’s a fun Q + A to understand why our chefs always have creative control of the menu!

Where are you from and where do you live now? 

From : San Juan Capistrano, California

Current : Newport Beach, California

What is your earliest memorable culinary experience?

I was probably 4 or 5 years old. It was chopping vegetables with my grandma & mother for Sunday dinners. 

What drives you to create food?

To always be better than your last plate.

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

Absolutely. The satisfaction I get when people tell me that was one of the most unique preparations of an ingredient they’ve ever experienced. Those compliments reassure that all those years of hard work have paid off. 

You’ve worked in a quite a few kitchens, can you drop some names or share some highlights (thinking style, pace, vibe, high/low)?

Fleur de Lys, San Francisco – Modern French, classic & fun.  At the time they had a Michelin star. It’s where I got my start as a prep cook during my externship upon graduating culinary school. It’s also the kitchen thats responsible for me growing up. Hubert Keller is one of the nicest French chefs on the planet. That’s saying a lot haha. 

Spago, Beverly Hills – fast paced, elegant & militant. Hands down the toughest kitchen I’ve worked in. 4-6 hundred covers a night. Celebrities & Hollywood socialites were the norm. Expectations were firing high on all levels daily. The hyper focus I learned on technique, balance, detail &  seasonality helped mold me into the chef I am today. 

What should people know about fine dining?

It’s a whole other planet. It can make or break a young cook in the best possible way. It takes a certain kind of person to dedicate themselves to that world. 

What is behind the name Merkatö?

Merkatö translates to market in the esperanto language aka “International Language”. Esperanto doesnʼt belong to a particular nation it belongs to a community of people.

It’s known as a supranational language. Like many others itĘĽs used to communicate its culture, literature & magazines. Unlike all other languages, Esperanto does not have its own country, nor its own people. Instead, it belongs to itĘĽs community. We belong to a community.

Merkatö is a new concept launched during the pandemic, can you elaborate on the concept?

Breaking bread will always bring people together. We endeavor to use that language to tell stories, share space, invite partnerships and raise awareness of the farm-to-table process. 

We approach our work and our community with humility. We believe in sustainability and infuse it in all that we do. We respect ingredients, in recipes and in people.

Everyone is unique and deserves a personalized experience. We foster transparency in our work because we are proud of our ingredients, our partners, our employees and our achievements. Everyone is welcome at our table. No exceptions.

Merkatö (and/or your culinary quests) also has had other twists & turns. We like to see you hanging in there, how do you visualize Merkatö evolving?

Merkatö is evolving every day. Food is still the focal point & always will be, but I envision it to grow to so much more than that. Education, product development & destination dinners are new ideas I’ve been working on this last year. I have a small line of products that were approved by the FDA. I see it becoming more of a lifestyle brand as well haha. That sounds funny to me when I say that, but it feels like it having so many layers & ideas. Exciting stuff for the future!

What is your most marked culinary characteristic? 

I am very lucky to work with & highlight some amazing products here in the golden state. I am not a plant based chef by any means. I do love opening peoples minds with vegetable cookery & treating them as you would your favorite wagyu steak. 

Who is on your food prep playlist? 

Oh man hahah. I love everything. Really depends on the menu. Some of my cooking favorites the Grateful Dead, muddy waters, the Allman brothers, Skinshape, Neil Young, Bob Dylan, Janis Joplin, Wilson Pickett, toots & the Maytals, Iggy Pop, Wu Tang, Bobby Womack, Social D. I could go for ever haha.

What ingredient can you not live without?

Quality olive oil.

Culinary school, yay or nay? 

Yay,  City College of San Francisco.

What not so obvious thing should people know about pursuing a career as a Chef?

It’s not as glamorous as the media portrays it. It has its glamorous moments, but there’s typically many years of sweat & tears before applause.

For those who cook at home, what is one easy must do tip you can give them?

Don’t compromise quality. 

Who are your heroes?

Anthony Bourdain

Jeremy Fox 

Paul Bocuse 

Andy doubrava 

Thomas Keller

David Chang

Alain Ducasse

Charlie Trotter

Huebert Keller 

Chris Consentino 

Brandon Jew

Sean Brock 

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

Although this lark is a private pop, we invite you along through our images & stories.

Lark x Casa Van Daele x Chef Kyle Powers | Corona del Mar, California

Our last gathering of 2019 found us in a bundle of good energy as we came together to for a “private” pop-up communal dinner. We seldom do private events, but we can be convinced through a strong sense of sheer sincerity and determination. We are thankful to have this opportunity to do what we love…pulling together all the elements of a great dinner party!

The talented Chef Kyle Powers crafted a delicious four course meal (see the gorgeous hand illustrated menu below). Photographer, foodie and former bartender, Mitch Maher captured the evening while simultaneous slinging delicious “Bohemia Mama” signature cocktails to honor the birthday gal. Tyler Rodriguez poured his knowledge and love of wine while Daniel Perlof, Kailee Walters and Kim Johnson kept everything rolling. Our favorite jewel toned dried botanicals adorned the communal table alongside by bundles of fragrant sage to mark new beginnings.

Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers
Lark #52 Van Daele Residence w/Chef Kyle Powers

A big THANK YOU to all the Van Daele’s and all the beautiful people who came together to make this an evening to remember.

@mb.maher, @forkintheroadcatering, @winc, @lunareececeramics, @kaileeinthekitchen, @dperlof, @mymiddlenameisstarr, @mat3.photography, @frenchbuckets, @kimleej, @bodylanguageyoga and @catherinerising

On a {Holiday} Lark w/ Concept Studio Inc. + Chef Kyle Powers | Sleigh Bells Ring in Newport Beach, California

It was summer, lark was growing and our biggest challenge, TIME, becoming more challenging. We had thought about “the leap” a thousand times, even writing our perfect life scenario: time for all the things that make a life well, a life. The day arrived. Courage, confidence and faith showed up and swept fears aside.

I had worked at Concept Studio Inc. for a little under two years. From day one, I always felt it was informing me with its character, dedication and beauty. My co-workers were more like family with a colorful and inspiring history. A pretty bow on everything. A shiny and evolving showroom gleaming with style and beauty. But, it was time.

My voice cracked when I shared the news, an emotion over took me-completely by surprise. I really felt for the people I worked with and cherished the relationships and I was sad to leave them behind…but then a funny thing happened. A real life best-case-scenario. They were sticking with me after all. They supported and encouraged me. They rang with ideas and excitement. All of which I am so very grateful. It was therefore an honor to create a special lark holiday, just for us.

Popping up in a home brings a certain intimacy and this beautiful space was no exception. We dined outdoors (yes, we are in California) with a view of a gorgeous kitchen on one side-to enjoy prep + plate-and a well manicured garden on the other, twinkle lights all around. Wine poured, candles burned, music played all while enjoying the lost art of conversation.

Menu curated by the talented Chef Kyle Powers of 
Fork In the Road Catering

1/mushroom toast crispy mushrooms + white kimchi

2/pearl couscous, roasted winer squash, spicy pear, fennel + golden peppadew dressing

3/short rib stew w/roasted carrots + melting potato: <vegetarian stew alternate>

4/pear pudding crumble 

5/purple sweet potato pie, salted peach coating candy, root beer custard  

+++++

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

On a super fun holiday lark with Concept Studio!
Super fun times on a holiday lark with Concept Studio!
Super fun times on a holiday lark with Concept Studio! Cheers! Winter 2018.
Super fun times on a holiday lark with Concept Studio!
Super fun times on a holiday lark with Concept Studio!
spicy pear, fennel + golden peppadew dressing compliments of Chef Kyle Powers!
Gorgeous jewel toned florals by French Buckets!
short rib stew w/roasted carrots + melting potato compliments of Chef Kyle Powers!
Super fun times on a holiday lark with Concept Studio!

Imagery captured by our favorite foodie + conversationalist, Mitch Maher of MBMaher.com