Lark has always been ātalent forwardā whereas we work shoulder to shoulder with like-minded creatives to make things happen. We love to invite people to put their own spin on the larkāand that leads us to introduce Curator + Stylist Christina Peterson. Take a dive below the surface to learn more about her with these Proust inspired dinner party questions:
Where did you grow up?
I grew up in Cerritos, California (shout out to C-Town!) and spent my early adulthood in Los Angeles. I later settled in Surf City aka Huntington Beach.
Have you always liked style & design?
Absolutely! Iāve been obsessed with style and design ever since I tried to coordinate my crayons by color as a kid. Letās just say, my coloring book was the most fashionable one in the class!
Any early memories in this realm that tie in with lark?
Iāll never forget the days of transforming my bedroom into my makeshift cafe, complete with menu options written in crayon. Nowadays, lark dinner parties are a bit more sophisticated, but the spirit of fun still remains.
Are you the chef at home?
Absolutely! I’m the head chef, sous chef, and the dishwashing staff too. My kitchen, my rulesāunless someone else is cooking, then it’s their domain.
What is your prize ingredient?
Itās always better with butter.
Has the way you entertain evolved based on your experience with lark?
Iām all about those homey vibes and throwing dinner parties that are a mix of pretty and totally unexpected ā just like a lark!
Any favorite food memories?
One of my fondest food memories is watching my mom expertly craft lumpia, a beloved Filipino dish that holds a special place in my heart.
Can you describe your perfect day?
Going to watch a Dodgers game.
Who would you like to dine withāif you could choose anyone in the world?
Architecture and real, down-to-earth conversations with genuine people light me up. Beautiful buildings and authentic vibesāmy favorite combo of inspiration.
What is your most marked creative characteristic?
Fashion is where I leave my most vivid creative footprint, expressing myself through color and style with every outfit.
How does one benefit from attending a lark?
Attending a lark offers not just a meal, but a rich social connection, shared experiences, and newfound friendships.
What advice do you give someone wanting to throw their own dinner party?
My top tip? Set the vibe! Your energy sets the tone, so keep it fun and easygoing. The food matters, but the good times you create matter even more!
Any fun or interesting stories to share behind-the-scenes lark?
There were so many comical mishaps and funny moments BTS of larks that trying to remember them or even list them all would require an entire evening of storytelling and laughter.
What alternative occupations have you entertained, real and imagined?
From lifeguarding to coaching swimmers to navigating the choppy waters of advertising, Iāve done it all. Now, as a full-time Mom, my days are a whirlwind of school runs, sports practices and games, and navigating the joys and challenges (and boy, are there challenges!) of parenting through the teenage years.
We know you love music, whose first on your playlist?
John Mayerās music is like a musical embrace for my soul.
What is your motto?
Love + Learn.
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Christina is always up for a lark and can give us fashion inspiration weeks in advance OR on-the-fly. Her staple advice? Wear what makes you feel goodāand add bold lip!
Modern. Organic. Inspirational. Social Dining.
Come on a lark with us!
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We are thrilled to share this Q + A with Friend / Creative / Artist & Maker Jan McCarthy who we met through a fellow creative (on a lark). Jan is buzzing with a million fun + creative ideas that she puts into action one way or another whether it be product, activity, art, or an amazing adventureāand you are bound to be as captivated and excited about as she is. Come along on our adventure as we take a dive ābelow the surfaceā with these Proust inspired dinner party questions:Ā
We love your drive, energy, and ideas! Is this all yours OR a family trait?
We canāt help but be influenced by family traits, but I think it also comes as a natural response to curiosity, exploration, adventure and the constant desire to form community and enjoy life.
In a world that can be challenging, how do you continue to nurture your curiosity?
Challenges encourages curiosity. Life unfolding raises the bar to seek a deeper meaning or take things to a higher level.
You describe yourself as a maker rather than an artist, what is the story behind that statement?
Maker encompasses everything and that is me. Iām not content to just paint or attach myself to just one discipline. I am drawn to creative expression in any form which could be paintings but fashion, design, style, food, drink, or travel always have a place in my creative expression which is one reason why I instantly gravitated toward LARK dinners. I saw the maker of Lisa (the founder) in her element as she created this social gathering around food, drink and conversation and allowing others to shine and share their creative talents.
What current project(s) are you currently working on?
Planning a couple of retreats, workshops, pottery, a book, fashionā¦ā¦ā¦
What projects are you dreaming of?
I would love to do more licensing or collaborations around dinnerware, (plates and coffee cups come to mind), jewelry (Iām working on some pottery bracelets, and/or fashion ā I would love to design some really creative pieces that elevate the vibrant woman past 50 that feels fashion is only designed for the younger crowd.
All LARK dinners hold a special place in my heart, and a few other communal artistic dinners Iāve had the opportunity to join or host but there is this one place in Ibizia, and I canāt even tell you the name, but the food was so fresh and delicious, and it felt like home. The chef prepared our meal, came and sat with us and told us all about the source and inspiration, gave us tastes of wine that he personally selectedā¦.
Since you love to connect over food & wine, are you the chef at home?
Yes, but I rarely cook these days. There are so many wonderful ways to dine and enjoy the talents of others, (like going to a LARK dinner hehe).
If so, what is your most treasured ingredient and/or favorite dish?
Hmmmm, I always have lemon, rosemary, a great salt and fabulous olive oil on hand.
Favorite dish:Spaghetti Al Limone with fresh hot sourdough bread with olive oil and salt and a bottle of orange wine, and Iām good.
If you could dine with anyone in the world, who would it be?
It all comes back to treasured friends and family, interesting and creative people. Anyone famous might just disappoint me so I would rather keep my potential unrealistic vision of who they are remain intact.Ā
We know youāre an avid reader, any new or favorite books to share?
Well, I DO love books! If you are joining us for this special LARK dinner, I will happily share my most favorite 23 books that have greatly influenced my life, inspired a million ideas or left me craving more.
Here we will enjoy drinks + mingling, breathe in the cool ocean air, share an amazing curated dining experienceā¦and, best of all, partake in the (rediscovered) art of conversation.
Jan McCarthy Address shared upon RSVP Newport Beach, CA (W. Balboa Blvd/38th Street)
Friday August 23 2024 6:30pm-9:30pm $175. per person, all-inclusive four course + wine pairing
We fell in love with Lorraine’s Pennington‘s minimalist paintings first. It was years later that we met her, by chance, and it honestly felt like a dream-come-to-life. Since then we have supported each other from afar but recently our brief scout at her gorgeous atelier turned into hours long conversation that still lingers and evokes thought + laughter. All we can say is, if you don’t know Lorraine Pennington, you should! We are grateful to bring everyone along on our next lark through these Proust inspired dinner party questions:
Where did you grow up?
I grew up in Echo Park with a musician father and mother who encouraged being artistic.
What is your favorite places to visit?
I really love Italy, France and Spain.
When did you decide to become an artist?
I feel like I have always been drawn to creatingā¦I enjoyed designing jewelry and tabletop accessories like a very large wall necklace I sold at AāMAREEāS and at Garde in Los Angeles.
Art School yay or nay?
No. I didnāt go to art school.
We love your paintings and can easily describe it as peaceful, serene, organic…can you share any other cool or fun descriptions you’ve heard?
One of the best compliments was a client told me, who had one of my painting in their bedroom that they loved waking up and seeing my artwork, it put them in a good mood. I am a very positive person so my art has that energy.
We also love your jewelry which speaks so much to your aesthetic, you are no longer making but can you share any photos for us to swoon over?
I still design a few pieces of jewelry but I donāt do retail anymore.
I love that people that bought my jewelry tell me they still wear it after buying it 8 years ago.
It is still the only jewelry I wear.
What is your idea of a great dining experience?
My idea of a great dining experience is having people you enjoy with great music and lighting and of course amazing food and drinks.
Are you the chef at home?
Yes I really enjoy cooking, I usually never use a recipe.
What is you most coveted ingredient?
Fresh herbs and salt. My favorite food is sushi.
Any interesting stories of where your paintings have landed?
My paintings have been in a few magazines…recently I was at my moms looking at her magazines and I opened a house beautiful and saw my artwork. I think almost every time my work has been published I found out by surprise opening up the magazine. I have sold art throughout United States. My favorite is when I get to see where the artwork is going in their home so local is always nice.
We would find it hard to “let go” of something so beautiful, how do reconcile with parting with your art?
Yes, I find it hard to let certain pieces of artwork go. I usually hide a few I am not ready to part with!
What is your idea of perfect happiness?
I find that perfect happiness comes when you are fully present, and not expecting anything from the moment.
Any current books, shows or music you are enjoying?
I love to read and read a lot. I have been reading /studying Breaking The Habit Of Being Yourself by Joe Dispenza very intriguing book. I also read a lot of fiction.
I really enjoy going to the library since I was a little kid so books are a big part of my life. I still like to hold a book in my hand and use a handmade bookmark so no kindle for me.
I try not to watch a lot of TV but on the weekends I do watch some like we just finished Succession and I watched Yellowstone.
Music is another big deal for me I like a lot of different artist. One that comes to mind that I have listened to lately is Khruanghin.
Lark imagery by @missymphotograhy & all others compliments of Lorraine Pennington.
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Modern. Organic. Inspirational. Social Dining. Come on a lark with us!
We were honored to set the communal table, April 10, 2024, with our favorite minimalist artist @lorrainepennington at her beautiful + inviting atelier in West Side Costa Mesa.āØ
Here we enjoyed welcome drinks & mingling, delighted in the beauty of imperfection, shared a chef curated dining experience andābest of allāpartook in the (rediscovered) art of conversation.
Lisa Martinez & Chef Mathew RobertsLorraine Pennington shares her Artwork
We love that Cyndi Turk and her husband David Turk created amazing floral shops, including retail + event spaces, known as Devynn’s Garden that support the local community and beyond.
David + Cyndi Turk on a super fun (& delicious) lark w/Chef Kyle Powers. Photo credit: Candace Rock
It’s the best feeling to walk into any one of their three locations and immediately feel relaxed and inspired. Join us on a dive below the surface with this fun Q & A:
Q. Where did you grow up?
I grew up in Hacienda Heights and my husband and business partner is David grew up in Whittier, CA. We met when I was 20 and he was 26.
Q. Do you have any childhood memories around plants/flowers that tie in to your grown up life?
A flower that I remember seeing in my grandmother’s home were gladiolus. She was Mexican and that is a very traditional flower. But, my husband introduced of flowers to me.
Q. You named you business after your first born daughter, what is her favorite flower?
Our daughter is now 29 and she lives in Venice, CA. and her favorite flower is peony and coincidentally she loves gladiolus too!
Q. We know you are close with flower growers, what is your most memorable flower market experience?
I remember one time I saw rolling hills of pincushion proteas bushes in San Diego and I was fascinated. I tried growing a bush for myself in my home. I had no luck. I will keep trying.
Q. Itās amazing how flowers are almost considered essential at the dinner table, what are your go-to?
I love simple elegance, nothing too bold. My go-to’s are cymbidiums tropical foliage and all proteas.
Q. You have a well curated retail offering, what is it that catches your eye (or heart) about a product?
I spend more time in my stores than I sometimes do in my home. I trust that if I love what I purchase for the retail store that others will share and enjoy my choices.
Q. What should we be reading?
Right now I am reading Jay Shetty’s new book 8 Rules of Love: How to Find It, Keep It, and Let It Go: I am diving into a time in my life of trying to be present and be grateful for all the little & big things in my life. He is really speaking to me right now.
Q. Are you the chef in the family?
I am the wannabe “chef” in my family. I try and I really do enjoy it. I do know that my husband and kids are very kind and will never tell me they don’t like my cooking.
Q. What is your most memorable meal (one you made or one you’ve had)?
I made this roasted chicken with my now deceased FAVORITE Aunt Mary. It has rosemary, garlic, cream cheese, red grapes and other herbs. It quickly became my family favorite and now I make it with Turkey instead of chicken on Thanksgiving! It was so delicious. One of my daughters now tells me “if I don’t make the garlic turkey it is not Thanksgiving.”
Q. What is your idea of perfect happiness?
I hope to continue to learn and grow closer to my husband, my four amazing children, my parents and my friends.
Q. What is your greatest extravagance?
My greatest extravagance is food. I love trying new restaurants. I will probably spend my last dollar on good food.
Q. What do you find yourself saying when people ask what it’s like have your own business?
You need to have self motivation and grit. There will be days that you have self doubt but if you love what you do, you can’t see yourself doing anything else. Trust your vision and stay on YOUR path.
Q. What is your current state of mind?
I have always happily put everyone first and now I am consciously trying to adapt and make myself a priority when I get up.
Q. If you could change one thing about how people enjoy about flowers, what would it be?
One thing people say to me is “I don’t like to buy flowers because they dieāā, but enjoying beautiful flowers is like enjoying an incredible meal. It is instant gratification. It is not meant to last, but the memory of a beautiful floral design or meal lasts forever.
Q. What words or phrases to you overuse?
There is a reason for everything. I believe it so much that I named my daughter Reezyn.
Q. What is one thing people most often don’t realize about the floral industry?
The labor that goes into a floral shop is massive and you have to rely on so many people to execute their job with care People always tell me ” it must be great to come to work and play with flowers” Yes, we get to create and play with flowers, but they needs to go through 5 peoples hands before they get to mine.
Q. What makes you feel the most alive?
Right now I am in a place of reflection and gratitude. I did start rowing and I very much enjoying it and I have 3 adorable dogs that have won me over.
Q. What is your motto?
1-Don’t try to fit a square into a circle. 2-Water your own grass. 3-Treat invitations as gifts from people, not obligation. Say yes as often as you can!
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 visitĀ @chef_reta
✨those who stepped in to help cut & chopĀ @thesalthorseĀ array of fresh fruit + vegetables for salads & charcuterie
✨those who picked up the tasty woodfired pizzas, thanksĀ @lbwinegallery
✨those who helped pour refreshing drinks, especially those delicious pineapple margaritas byĀ @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 deliciousāāand some might sayāādaring 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?
Itās 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 Georgeās 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?
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 chaosā 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 Iāve 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, sheās hasn’t been the biggest fan of my life choices, but she’s the biggest fan of my life. Sheās 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, Iāve been trying not to curseā¦..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.Ā Many people worked hard to create the meal in front of you. Life is not perfect, but itās better than nothing.Ā
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 Cocoās Cocktail Caravan
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? ā
A. Virginia Beach, VirginiaĀ āāā
Q. We know you are close with farms + markets, what is your most memorable Famers Market experience?Ā ā
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.Ā
Q. Are you a chef?
A. āI pretend I am.
Q. Why the name The Salt Horse?
āA. 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, SamualĀ Savage, a deep-sea diver from Ireland. He passed away a month before I was born. It was a confirmation from the Universe.Ā Ā
Q. What made you take “the leap” in pursuing your passions full time?Ā ā
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?Ā ā
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)?Ā ā
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. Ā Q. If no one was looking, what is your most prized ingredient?Ā ā
A. Butter
Q. What is your idea of perfect happiness?Ā ā
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.Ā
Q. What is your greatest extravagance?Ā ā
A. A 5 lb lobster at The Station House in Lantana, Florida. But just the other dayĀ āI 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.Ā
Q. What do you find yourself saying when people ask what it’s like have your own business?Ā ā
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?Ā
āA. Grateful for the incredible people and opportunities showing up in my life at the moment! Ready for what’s next!Ā
Q. If you could change one thing about how people enjoy food, what would it be?Ā ā
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!Ā
Q. What chef inspires you?Ā ā
A. My brother Barrett.Ā
Q. What words or phrases do you overuse?Ā
āA. 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?Ā
Q. What do you most value about food culture?Ā ā
A. Connection to community, family, friends, history and culture through food memories and storytelling.Ā ā
Q. What do you hope to accomplish in life?Ā ā
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.Ā
Q. Who/What inspires you?Ā ā
A. I am easily inspired. Most especially in a garden – where fruit grows out of a flower and bees communicate by dancing.Ā
Q. What is your motto?Ā
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 Cocoās Cocktail Caravan
The moment before the guest arrive. Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!
We started our late summer adventures at our favorite designer playground known as Urban Americana in Long Beach. Having popped-up at this unique location before, we knew we were in for a special evening. You cannot take a step inside this gorgeous vintage warehouse without being inspired by the timeless style of the past, while simultaneously dreaming of the future. This gentle pull + push lands you in a rare space we like to call the present moment.
It is such an honor to have Chris Geer, owner + creator of our favorite designer playground Urban Americana, embrace lark and open the doors to our curious & adventurous guests ā and even more so to have him an his wife join us at the communal table.
Chris Geer (Urban Americana) + Lisa Martinez (Lark) on a lark at the super hip Urban Americana in Long Beach!
We spent the evening doing what we do best, creating good vibes, acquainting with friends old and new, delving into interesting conversations and sharing delicious food.
Stylist @maysonhauck always sets the good vibes! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach
Our guests, ranging from designers to deep sea explorers to culinary lovers took to the lark with ease embracing the connections that come so naturally when immersed in such an inspirational setting.
Guest mingle amongst the cool mid-century + antique vibes of Urban Americana. Image captured by foodie, photographer + conversationalist: @mb.maher
Manuel, of Manuel The Band, kicked off the evening playing acoustic guitar and singing Casual Love while we mingled about sipping on local / vegan / sustainable 2017 Finke’s Sparkling White Blend hand selected by Billy OāConnell of @winc and poured with love by wine aficionado (+ yoga enthusiast) Tyler Rodriguez.
This is our seriously talented friend Manuel. He is in the band. @manueltheband check them out!
Chef Kyle Powers & Sous Chef Nelson Johnson created the most awesome looking makeshift kitchen from Urban Americanaās beautifully weathered industrial work bench sending the the first smells of crispy garlic + fried mushrooms into the air with innate and palpable enthusiasm.
Chef Kyle Powers + Nelson Johnson rocking the Makeshift Kitchen, California Style, at Urban Americana!Welcome to the prep! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach Guest settle in for an evening of food, wine & conversation.Image captured by @mb.maher at Urban Americana in Long Beach!
As this was lark #50, we took a moment to share-and be thankful for-our collaborative approach where we work should-to-shoulder to create these larks and all of the fulfillment that has come from doing what we love, especially the idea of recognizing and appreciating each other, our supporters, and the moment.
Tyler Rodriguez, Lisa Martinez, Kailee Walters, Daniel Perlof, Nelson Trey and Kyle Powers–on a lark!Steamed clams in dashi: crispy garlic. seaweed. watermelon radish. fried mushrooms compliments of Chef Kyle Powers.Tyler Rodriguez captured by @mb.maher on a super fun lark at Urban Americana in Long Beach Steamed clams in dashi: crispy garlic. seaweed. watermelon radish. fried mushrooms compliments of Chef Kyle Powers!Daniel Perlof on prep! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach Because we are in this together! Super fun times on a lark at Urban Americana in Long Beach. Image captured by @mb.maherFried reed avocado: crab. fried herbs. lemon chili aioli compliments of Chef Kyle Powers. So good! @kaileeinthekitchen captured by @mb.maher on a super fun lark at Urban Americana in Long Beach Super grateful to all the “yes” people in the room! Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach
How fortunate we feel to having our favorite foodie + conversationalist Mitch Maher capture the evening and to be accompanied by the endless talents of: Jack-of-all-Trades Daniel Perlof, Stylist Mayson Hauck, Ceramicist Andrea Luna Reece and Food Blogger Kailee in the Kitchen.
A surprise (thanks Kyle!) awaits on the tail end of our lark, when Rita Pham of mcakesweets showcased her amazing talents in creating the most beautiful & best tasting desserts including a gorgeous Earl Grey Cake making this occasion extra sweet.
Rita Pham of @mcakesweeks rocks the celebratory vibes on a lark at Urban Americana in Long Beach!@mcakesweeks rocks the celebratory vibes on a super fun (50th!) lark at Urban Americana in Long Beach!@mcakesweets, Chef Kyle Powers + Nelson Johnson roll into our”50th” lark pop-up communal dinner party! Rita Pham of @mcakesweeks rocks the celebratory vibes on a lark at Urban Americana in Long Beach!Rita Pham of @mcakesweeks rocks the celebratory vibes on a lark at Urban Americana in Long Beach!Image captured by @mb.maher on a super fun lark at Urban Americana in Long Beach!
Modern. Organic. Inspirational. Social Dining. Come on a lark with us!
……More?
As we are always on a larkā¦hereās a few {personal} moments to share:
Clam-less in Long Beach
Unfortunately the adventure was too much for one little clam (he didn’t make the lark). Soon I discovered that all the elements of this dish, clam excluded, were over-the-top satisfying.
Lark Therapy
I was well into a conversation, dabbling into bits of my history (military brat, late bloomer, endlessly curious), when I learned I was speaking with a professional therapist. I feel better already!
Why Do I Feel Happy
A gentleman on a lark leaned over and said, I feel happier than I have in a long time and I donāt know why. We all chimed in on the endless benefits of social dining.
Hot Yoga
As a universal rule, we only lark in extreme weather and this smoking hot evening was no exception. We laughed at how the high humidity made our āpurposeful workā (set up + breakdown) feel more like hot yoga!
On a not so typical Monday afternoon we gathered a few of our favorite things (& people) from The Soul Project and adventured straight across PCH, down to the beach to enjoy delicious East Borough Bahn Mi sandwiches, refreshing Seabold Ginger Beer+ inspiring conversationsāall within a couple of hours of high tide!
We Are One Tee from The Soul Project on a super fun guerrilla lark in Laguna Beach!@prettynvintage tote from The Soul Project on a super fun guerrilla lark in Laguna Beach!
We are so thrilled to have discovered a fast + fun way to get our creative juices flowing, uplift each other and thank our collaborators.
A few of our favorite people enjoying food, drinks & conversation on a guerrilla lark in Laguna Beach!
We always appreciate Luna Reece Ceramics who shared with us her latest rainbow designs, LOVE! You will always find her hand-made ceramics adorning our communal table.
Luna Reece Ceramics spices things up on a super fun guerrilla lark in Laguna Beach!
This time we also get to show off a gorgeous Moroccan rug sourced from our gal, Mary O’Dell, at happy_tapis.
happy tapas featured on a super fun guerrilla lark in Laguna Beach!
Super thankful to Melissa Brown of Mat3.Photography for capturing this carefree beach vibe! Images captured at Bluebird Street in Laguna Beach.
Create. Collaborate. Elevate. Come on a lark with us!
Next lark communal dinner party will be Thursday 7/25/19 with the talented Chef Kyle Powers at The Soul Project in Laguna Beach!
Radiating good vibes on a lark at the design haven of @mcgee&co in East Side Costa Mesa!
On Thursday, May 30, 2019 we enjoyed a most gregarious lark at the design haven of @mcgeeandco in East Side Costa Mesa! Here gathered around the communal table to disconnect + reconnect over a chef crafted meal, delicious wine & the subtle art of conversation.
Food, wine & conversation enjoyed on a super fun lark at @mcgeeandco in East Side Costa Mesa!
The Master of Makeshift, Chef Kyle Powers, rocked the menu once again – and the McGee gals came through with some serious style.
We are super thankful to all the beautiful people who came together to create such a memorable & adventurous evening @mcgee&co @mrforky @forkintheroadcatering @theurbanspring @lunareececeramics @emweber @dperlof @kaileeinthekitchen @mb.maher @amenahdesigns + @theflowerstand.
Our next lark finds us greeting the first day of summer, Friday 6/21/19, by taking in salty air + beautiful surroundings at the gorgeous waterfront retreat of @tressapothecary in Newport Beach.
Modern. Organic. Inspirational. Social Dining. Come on a lark with us!
Asparagus curry, naan croutons with yogurt thoroughly enjoyed on a super fun lark at @mcgeeandco in East Side Costa Mesa!Image captured on a super fun lark at @mcgeeandco in East Side Costa Mesa!
Image credit to photographer, foodie, conversationalist: MB.Maher.com