September 2, 2025 • 16 mins
Ever wondered what happens when culinary excellence meets healing? The latest episode of Tasting Arcadia with Karen Mac Nair takes us behind the scenes of 1913, with Christian Eggerling, Director of Hospitality and Culinary Operations. 1913 is a hidden gem nestled within City of Hope's Duarte campus serving delicious food. Christian also share what he bringing to Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
Follow us on social media. Join us for another episode of Tasting Arcadia.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John.
It's so great to be back to ournext episode of Tasting Arcadia
.
I'm here with Christian from1913.
Christian is the Director ofHospitality and Culinary Ops.
Welcome, Christian.
Christian Eggerling (01:01):
Thank you, good to be here.
Karen Mac Nair (01:03):
Thanks for coming.
We're excited to have you atTaste.
So first I'm going to start off.
Where is 1913?
Christian Eggerling (01:10):
1913 is located in the Judy and Bernard
Bernard.
Excuse me, judy and Bernard,why am I not remembering Briskin
Hope Village Hotel?
Karen Mac Nair (01:24):
Okay, great Is it.
In what location Do you have a?
Where is it near so?
Christian Eggerling (01:29):
we're located on the northwest corner
of City of Hope Okay great,which is the Cancer Research
Center Hospital that's here inDuarte, California.
Karen Mac Nair (01:39):
Wonderful.
What hours can we come visitthis wonderful I have to
compliment too indoor-outdoorseating area?
I love your outdoor seatingarea.
That's one of my favorites.
But go ahead, when can we comevisit you?
Christian Eggerling (01:52):
We're open seven days a week.
Monday through Friday, we'reopen from 7 in the morning until
9 pm, and then on the weekends,we're open from 9 am until 9 pm
.
Karen Mac Nair (02:04):
Biggest question that comes to us at the chamber
is do you have a happy hour?
Christian Eggerling (02:08):
We have a social hour.
Karen Mac Nair (02:10):
Ooh, love that, love to play on words.
Christian Eggerling (02:12):
We offer the social hour Monday through
Friday.
It's from 3 o'clock in theafternoon until 6 o'clock in the
evening.
And then on the weekends it'sfrom 12 noon until 9 pm.
Karen Mac Nair (02:23):
So you get to be social for a really long time
on the weekends Much longer.
Yes, I do love that.
So why don't you tell me?
Do you have any history of 1913?
Tell us a little bit about thebackground.
Christian Eggerling (02:34):
Sure.
So 1913 is the founding year ofCity of Hope.
Oh, we have a food serviceprogram which is called
Nourishing Hope, which is partof what we established in 2016,
late 2016.
It is part of our inpatientfood services program, but the
(03:02):
food service that we offer atthe restaurant is our highest
level of food service that wehave.
It still coincides witheverything that we established
for clean food.
We've deemed this progressiveAmerican cuisine, meaning that
things are always changing.
We're offering clean, seasonalfood, as close to sustainable
(03:27):
farming, as close to thehospital as we can get.
So we're pulling from farmsthat are as far as Temecula,
maybe here, altatina, as farnorth, maybe as Central Valley,
california, so we're trying tokeep it as local as possible.
We serve.
All of our food is going to befresh.
Any of the seafood that we'regoing to prepare is going to be
(03:51):
fresh.
Offering certified Angus primebeef Wow.
Any of our pork products areall natural.
All of our poultry is going tobe fresh.
Abf meaning antibiotic-freepoultry.
So, turkey chicken.
Everything is going to be fresh, meaning that nothing is coming
(04:12):
frozen.
Karen Mac Nair (04:14):
I love that and I feel like I've been there for
lunch.
Let's start there.
Good Been there for lunch andsocial hour.
Even though I didn't know thatwas the name, right, okay, good,
I did taste how.
I knew it tasted different, Iknew that there was something
special, but I never knew thestory behind it.
I just felt like, oh my, thatit was a step above other
(04:37):
restaurants that you might taste.
So it's nice to know thehistory and that is Farm Fresh
or as close as we can get.
Christian Eggerling (04:44):
Especially in our area.
It's our version of farm totable.
Karen Mac Nair (04:46):
Love it.
So do you have a favorite dish,drink, inspiration something?
Christian Eggerling (04:55):
Any of the dishes.
It's what we've developed overthe years.
I've been there since late 2016.
But it's a team effort we have.
Chef Juan is our chef at therestaurant, chef Karen she is
our executive chef for theentire property.
Karen Mac Nair (05:18):
Oh, wow.
Christian Eggerling (05:18):
I started off in her position and then
we've expanded and developedquite a bit over the number of
years that we've been doing this.
But we work hand-in-hand withour clinical nutrition team, so
it's got a lot of thoughtfulnessbehind everything that we've
been doing.
Karen Mac Nair (05:35):
I love that.
So what I'm hearing you say isit's hard to pick which one
could be the favorite, becausethere's so much thought and
passion behind the entire menu.
Christian Eggerling (05:43):
There's a lot of development over the
years that we've been fortunateenough to be able to do Any of
the entrees that we offer To beable to do Any of the entrees
that we offer double-chop lambchops, that we offer it's
Colorado lamb.
We have a certified Angus filetthat we have on right now and
(06:08):
again, this is seasonal we're inthe summer months We'll offer
coming up in the fall and thewinter months we'll offer
probably a lamb shake or we'llhave maybe oxtail on as well.
So we change as we go throughthe year.
Every 12 weeks or so is howwe'll change the menu.
Karen Mac Nair (06:31):
Do you feel like what is most popular on the
menu changes with the seasonsalso?
Christian Eggerling (06:35):
Absolutely Okay and we'll see a fair amount
of folks will make commentaryabout what they like, what they
don't like or what they'd liketo see.
Come back, we get that a lot.
We'll have a lot of folksthat'll say oh, I really liked
the salmon that you had on lastyou know, a couple months ago
right, it'll be back gotta waitfor the right.
Karen Mac Nair (06:57):
What is salmon season?
Does salmon have a season?
Christian Eggerling (06:59):
uh, well, you'll have here for for the
most part, it's.
It's not too much that we'll.
We'll offer it.
We offer it all year long but,we're we're trying to offer it
in the cooler months okay, nicesure um, what is a great way?
Karen Mac Nair (07:16):
as a chamber, as a community, we can really
everyone listening to thispodcast.
How can we support yourbusiness, the 1913 restaurant?
What's the best way that wecould?
Christian Eggerling (07:25):
support, come in and have lunch or dinner
every day.
I love that, yeah, yeah, I thinkyou know we're.
We're fortunate enough to be abig part of City of Hope, so we
have Monday through Friday.
We have a good calling for allof our staff that are coming
over, and then we have thepatients that are that are
(07:45):
coming through as well, andtheir guests and the families
with all of those patients aswell that are coming in through
the restaurant.
We would like to see a littlebit bigger turnout over the
weekends.
The weekends are a little bitslower for us and we've got
plenty of room and availabilityfor folks to come in and try us
(08:07):
out.
Karen Mac Nair (08:07):
I love that.
So did everyone hear that?
Come support, show up at 1913.
We heard social hour was longon the weekend.
So they have a beautifuloutdoor indoor area.
Doesn't matter the weather,there's a great place to sit and
enjoy.
So what do you plan to bring toTaste of Arcadia this year?
Because that's what the podcastis all about going to Taste of
Arcadia, what do you have for us?
Christian Eggerling (08:28):
So one of the menu items that we do offer
are pork.
Belly buns.
Actually is one of our hotitems, but we're going to do a
cold version of a cucumbercanopy.
Ooh, so that's—.
I'm a huge cucumber fan.
Oh good, so these are Europeancucumbers.
John Villa (08:46):
Okay.
Christian Eggerling (08:46):
Oh good, so these are European cucumbers.
And then we braise the porkbelly for between three and four
hours, depending on the size ofthe piece, and then that has a.
It's more of a Chinese type ofbarbecue.
Okay, we'll reduce, and it's alittle sticky.
Karen Mac Nair (09:10):
That's why we have great napkins that are
branded from 1913.
Christian Eggerling (09:13):
Yeah, and then we have our version of a
classic shrimp cocktail.
It's just got just a little bitof wasabi in it, so we'll give
it an extra kick besides thehorseradish, and those would be
the two different offerings thatwe'll have for the Taste of
Arcadia.
Karen Mac Nair (09:31):
I'm very excited they're sitting in front of me
to be able to try, but before wedive in, is there anything else
?
Oh, do you have any eventscoming?
I forgot to ask that.
Christian Eggerling (09:40):
We do have an event, but we're also going
to be offering we call themrefreshers.
We're also going to be offeringwe call them refreshers.
So when you come to the hotelin more of a traditional
(10:03):
hotelier type of entrance, whenyou're first coming in through
the lobby and you see the lobby,and it's a beautiful lobby,
you're going to be greeted byour folks, um, with patient
accommodations, and we offer adrink and just a little snack
just to come in.
And what we offer so it'sseasonal, wow.
So we have a different iced teathat that you would be able to
drink, but we didn't bring thattoday.
But the cookie is what we willbe offering at the Taste as well
(10:25):
.
So this is our summerstrawberry lemonade cookie that
we make and just to give youkind of an idea of it's one
thing to have the understandingof we're always trying to source
clean and try and have thehigher nutrition and better for
(10:47):
you offerings.
We'll take something like atraditional cookie and, instead
of using something like whiteflour and granulated white sugar
, we utilize whole wheat pastryflour and we use turbinado sugar
so we're.
We're everything that we'retrying to really produce and
some of those comfort items thatyou would think.
(11:09):
We'll put that spin to it andmake it as healthy as an option
as we can.
Karen Mac Nair (11:14):
I just feel like I should clap because all the
thought that is put into it justto take care of our bodies.
We can still enjoy great food,but still take care of who we
are on the inside, whichsometimes is forgotten.
Exactly so would you like toshare?
There's an event coming too.
Christian Eggerling (11:33):
Along with many of the other different
events that we do offer everyyear or, excuse me, every month.
The next one that we do havethat's coming up, similar to
your last podcast for yourtequila we have cascadas tequila
tasting on august 27th.
That's from 5 30 to 7 pm and weoffer it to the public as well
(11:55):
oh great.
Karen Mac Nair (11:56):
So are you on social media?
How do we find out, because I'msure this isn't the only event,
I'm sure every so often events.
Is there a website, socialmedia?
How do we find out what's goingon?
Christian Eggerling (12:06):
we do have social media and I don't know,
uh, but we can get you thatinformation, okay, great.
I don't know what it is off thetop of my head other than open
table okay, so go to open table.
Karen Mac Nair (12:16):
You can probably go to website and put in 1913
and see if you can find itrestaurant and bar, and if
you're at taste of arcadia, makesure you come by the booth.
So we're on to now.
My favorite part is the tasting.
Which would you like me tostart with.
I'm going to end with thecookie, is that okay?
I'd probably start with the porkso we're going to start with
(12:36):
the pork and my napkin.
It is beautiful.
Okay, take a bite.
Mmm, that flavor Tender too.
Yep, a little bit of spice.
(13:00):
It just got there.
Christian Eggerling (13:01):
Okay.
Karen Mac Nair (13:03):
Good, but I'm a sissy when it comes to spice.
Christian Eggerling (13:05):
Oh.
Karen Mac Nair (13:08):
Well, it's sweet and salty.
I'm going to taste the sweetVery tender.
The cucumber is a nice addition.
Christian Eggerling (13:15):
Yep.
Karen Mac Nair (13:16):
Again, we can add our vegetables in different
ways.
We just have to pay attention.
That's to all my people outthere.
Okay, so good.
Good, I'm going to eat the rest, but not when everyone's
listening to me.
Sure, okay, carry a napkin, andnext we have a shrimp.
I love the lettuce too.
(13:39):
Should I put it inside?
Christian Eggerling (13:40):
You can.
Karen Mac Nair (13:42):
I feel like I'm going to make a little.
Christian Eggerling (13:44):
You're good .
Karen Mac Nair (13:48):
So I'm putting the shrimp.
Sorry, I was quiet for a minutebecause I'm still chewing
Inside some great lettuce andthen pouring the sauce, but not
too much.
Christian Eggerling (13:58):
I'd go light if you're If.
Karen Mac Nair (14:00):
I'm sensitive.
Christian Eggerling (14:02):
If that's spicy, this will clear your nose
out pretty good.
Karen Mac Nair (14:06):
Okay, just so you know I am a sissy.
Everyone else will say Karen,that's not spicy.
Okay, here we go.
So delicious, Not too spicy.
Okay yeah, hold on, it'll come.
Okay, okay, so rude talkingwith my mouth full, but yep,
(14:33):
okay, good flavor, though notover powerful nope good, the
shrimp is so good, so good, I'mgonna try dipping too.
I'm gonna go old school.
Okay, your face, you look soscared for me no, it's all good,
so very good, delicious good.
(14:55):
Now we're on to a cookie.
I know people are saying Ican't believe you get paid to do
this, karen, I've had thatconversation good job to have I
know, okay, so now we have thedelicious cookie.
What was the center?
Christian Eggerling (15:10):
uh, so it's strawberry lemonade cookie,
just for the summertime so I dosee strawberries, fresh
strawberries in there.
Karen Mac Nair (15:19):
Okay, um so soft .
I love a soft cookie.
So good so you just walk in andthey hand you a cookie they
hand you a cookie and a tea.
Christian Eggerling (15:34):
I think we have a hibiscus tea.
I don't know what our latesttea is right now.
Karen Mac Nair (15:39):
I love that we'll change that seasonally as
well see, you have to gomultiple times in the season so
you can learn what yourfavorites are sure and make a
request.
Well, Christian, thank you somuch for being here.
We're so glad that you're gonnabe at taste of arcadia.
Don't forget to get yourtickets at taste of arcadiacom.
Visit the 1913 booth.
(16:01):
Give us your feedback about allthis wonderful natural foods
that are so delicious.
I'm still I'm swallowing forthe cookie.
I just need milk.
All right, thank you all forlistening.
We will see you on the nextepisode.
And, John, take us away.
John Villa (16:19):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John.
It's so great to be back to ournext episode of Tasting Arcadia
.
I'm here with Christian from1913.
Christian is the Director ofHospitality and Culinary Ops.
Welcome, Christian.
Christian Eggerling (01:01):
Thank you, good to be here.
Karen Mac Nair (01:03):
Thanks for coming.
We're excited to have you atTaste.
So first I'm going to start off.
Where is 1913?
Christian Eggerling (01:10):
1913 is located in the Judy and Bernard
Bernard.
Excuse me, judy and Bernard,why am I not remembering Briskin
Hope Village Hotel?
Karen Mac Nair (01:24):
Okay, great Is it.
In what location Do you have a?
Where is it near so?
Christian Eggerling (01:29):
we're located on the northwest corner
of City of Hope Okay great,which is the Cancer Research
Center Hospital that's here inDuarte, California.
Karen Mac Nair (01:39):
Wonderful.
What hours can we come visitthis wonderful I have to
compliment too indoor-outdoorseating area?
I love your outdoor seatingarea.
That's one of my favorites.
But go ahead, when can we comevisit you?
Christian Eggerling (01:52):
We're open seven days a week.
Monday through Friday, we'reopen from 7 in the morning until
9 pm, and then on the weekends,we're open from 9 am until 9 pm
.
Karen Mac Nair (02:04):
Biggest question that comes to us at the chamber
is do you have a happy hour?
Christian Eggerling (02:08):
We have a social hour.
Karen Mac Nair (02:10):
Ooh, love that, love to play on words.
Christian Eggerling (02:12):
We offer the social hour Monday through
Friday.
It's from 3 o'clock in theafternoon until 6 o'clock in the
evening.
And then on the weekends it'sfrom 12 noon until 9 pm.
Karen Mac Nair (02:23):
So you get to be social for a really long time
on the weekends Much longer.
Yes, I do love that.
So why don't you tell me?
Do you have any history of 1913?
Tell us a little bit about thebackground.
Christian Eggerling (02:34):
Sure.
So 1913 is the founding year ofCity of Hope.
Oh, we have a food serviceprogram which is called
Nourishing Hope, which is partof what we established in 2016,
late 2016.
It is part of our inpatientfood services program, but the
(03:02):
food service that we offer atthe restaurant is our highest
level of food service that wehave.
It still coincides witheverything that we established
for clean food.
We've deemed this progressiveAmerican cuisine, meaning that
things are always changing.
We're offering clean, seasonalfood, as close to sustainable
(03:27):
farming, as close to thehospital as we can get.
So we're pulling from farmsthat are as far as Temecula,
maybe here, altatina, as farnorth, maybe as Central Valley,
california, so we're trying tokeep it as local as possible.
We serve.
All of our food is going to befresh.
Any of the seafood that we'regoing to prepare is going to be
(03:51):
fresh.
Offering certified Angus primebeef Wow.
Any of our pork products areall natural.
All of our poultry is going tobe fresh.
Abf meaning antibiotic-freepoultry.
So, turkey chicken.
Everything is going to be fresh, meaning that nothing is coming
(04:12):
frozen.
Karen Mac Nair (04:14):
I love that and I feel like I've been there for
lunch.
Let's start there.
Good Been there for lunch andsocial hour.
Even though I didn't know thatwas the name, right, okay, good,
I did taste how.
I knew it tasted different, Iknew that there was something
special, but I never knew thestory behind it.
I just felt like, oh my, thatit was a step above other
(04:37):
restaurants that you might taste.
So it's nice to know thehistory and that is Farm Fresh
or as close as we can get.
Christian Eggerling (04:44):
Especially in our area.
It's our version of farm totable.
Karen Mac Nair (04:46):
Love it.
So do you have a favorite dish,drink, inspiration something?
Christian Eggerling (04:55):
Any of the dishes.
It's what we've developed overthe years.
I've been there since late 2016.
But it's a team effort we have.
Chef Juan is our chef at therestaurant, chef Karen she is
our executive chef for theentire property.
Karen Mac Nair (05:18):
Oh, wow.
Christian Eggerling (05:18):
I started off in her position and then
we've expanded and developedquite a bit over the number of
years that we've been doing this.
But we work hand-in-hand withour clinical nutrition team, so
it's got a lot of thoughtfulnessbehind everything that we've
been doing.
Karen Mac Nair (05:35):
I love that.
So what I'm hearing you say isit's hard to pick which one
could be the favorite, becausethere's so much thought and
passion behind the entire menu.
Christian Eggerling (05:43):
There's a lot of development over the
years that we've been fortunateenough to be able to do Any of
the entrees that we offer To beable to do Any of the entrees
that we offer double-chop lambchops, that we offer it's
Colorado lamb.
We have a certified Angus filetthat we have on right now and
(06:08):
again, this is seasonal we're inthe summer months We'll offer
coming up in the fall and thewinter months we'll offer
probably a lamb shake or we'llhave maybe oxtail on as well.
So we change as we go throughthe year.
Every 12 weeks or so is howwe'll change the menu.
Karen Mac Nair (06:31):
Do you feel like what is most popular on the
menu changes with the seasonsalso?
Christian Eggerling (06:35):
Absolutely Okay and we'll see a fair amount
of folks will make commentaryabout what they like, what they
don't like or what they'd liketo see.
Come back, we get that a lot.
We'll have a lot of folksthat'll say oh, I really liked
the salmon that you had on lastyou know, a couple months ago
right, it'll be back gotta waitfor the right.
Karen Mac Nair (06:57):
What is salmon season?
Does salmon have a season?
Christian Eggerling (06:59):
uh, well, you'll have here for for the
most part, it's.
It's not too much that we'll.
We'll offer it.
We offer it all year long but,we're we're trying to offer it
in the cooler months okay, nicesure um, what is a great way?
Karen Mac Nair (07:16):
as a chamber, as a community, we can really
everyone listening to thispodcast.
How can we support yourbusiness, the 1913 restaurant?
What's the best way that wecould?
Christian Eggerling (07:25):
support, come in and have lunch or dinner
every day.
I love that, yeah, yeah, I thinkyou know we're.
We're fortunate enough to be abig part of City of Hope, so we
have Monday through Friday.
We have a good calling for allof our staff that are coming
over, and then we have thepatients that are that are
(07:45):
coming through as well, andtheir guests and the families
with all of those patients aswell that are coming in through
the restaurant.
We would like to see a littlebit bigger turnout over the
weekends.
The weekends are a little bitslower for us and we've got
plenty of room and availabilityfor folks to come in and try us
(08:07):
out.
Karen Mac Nair (08:07):
I love that.
So did everyone hear that?
Come support, show up at 1913.
We heard social hour was longon the weekend.
So they have a beautifuloutdoor indoor area.
Doesn't matter the weather,there's a great place to sit and
enjoy.
So what do you plan to bring toTaste of Arcadia this year?
Because that's what the podcastis all about going to Taste of
Arcadia, what do you have for us?
Christian Eggerling (08:28):
So one of the menu items that we do offer
are pork.
Belly buns.
Actually is one of our hotitems, but we're going to do a
cold version of a cucumbercanopy.
Ooh, so that's—.
I'm a huge cucumber fan.
Oh good, so these are Europeancucumbers.
John Villa (08:46):
Okay.
Christian Eggerling (08:46):
Oh good, so these are European cucumbers.
And then we braise the porkbelly for between three and four
hours, depending on the size ofthe piece, and then that has a.
It's more of a Chinese type ofbarbecue.
Okay, we'll reduce, and it's alittle sticky.
Karen Mac Nair (09:10):
That's why we have great napkins that are
branded from 1913.
Christian Eggerling (09:13):
Yeah, and then we have our version of a
classic shrimp cocktail.
It's just got just a little bitof wasabi in it, so we'll give
it an extra kick besides thehorseradish, and those would be
the two different offerings thatwe'll have for the Taste of
Arcadia.
Karen Mac Nair (09:31):
I'm very excited they're sitting in front of me
to be able to try, but before wedive in, is there anything else
?
Oh, do you have any eventscoming?
I forgot to ask that.
Christian Eggerling (09:40):
We do have an event, but we're also going
to be offering we call themrefreshers.
We're also going to be offeringwe call them refreshers.
So when you come to the hotelin more of a traditional
(10:03):
hotelier type of entrance, whenyou're first coming in through
the lobby and you see the lobby,and it's a beautiful lobby,
you're going to be greeted byour folks, um, with patient
accommodations, and we offer adrink and just a little snack
just to come in.
And what we offer so it'sseasonal, wow.
So we have a different iced teathat that you would be able to
drink, but we didn't bring thattoday.
But the cookie is what we willbe offering at the Taste as well
(10:25):
.
So this is our summerstrawberry lemonade cookie that
we make and just to give youkind of an idea of it's one
thing to have the understandingof we're always trying to source
clean and try and have thehigher nutrition and better for
(10:47):
you offerings.
We'll take something like atraditional cookie and, instead
of using something like whiteflour and granulated white sugar
, we utilize whole wheat pastryflour and we use turbinado sugar
so we're.
We're everything that we'retrying to really produce and
some of those comfort items thatyou would think.
(11:09):
We'll put that spin to it andmake it as healthy as an option
as we can.
Karen Mac Nair (11:14):
I just feel like I should clap because all the
thought that is put into it justto take care of our bodies.
We can still enjoy great food,but still take care of who we
are on the inside, whichsometimes is forgotten.
Exactly so would you like toshare?
There's an event coming too.
Christian Eggerling (11:33):
Along with many of the other different
events that we do offer everyyear or, excuse me, every month.
The next one that we do havethat's coming up, similar to
your last podcast for yourtequila we have cascadas tequila
tasting on august 27th.
That's from 5 30 to 7 pm and weoffer it to the public as well
(11:55):
oh great.
Karen Mac Nair (11:56):
So are you on social media?
How do we find out, because I'msure this isn't the only event,
I'm sure every so often events.
Is there a website, socialmedia?
How do we find out what's goingon?
Christian Eggerling (12:06):
we do have social media and I don't know,
uh, but we can get you thatinformation, okay, great.
I don't know what it is off thetop of my head other than open
table okay, so go to open table.
Karen Mac Nair (12:16):
You can probably go to website and put in 1913
and see if you can find itrestaurant and bar, and if
you're at taste of arcadia, makesure you come by the booth.
So we're on to now.
My favorite part is the tasting.
Which would you like me tostart with.
I'm going to end with thecookie, is that okay?
I'd probably start with the porkso we're going to start with
(12:36):
the pork and my napkin.
It is beautiful.
Okay, take a bite.
Mmm, that flavor Tender too.
Yep, a little bit of spice.
(13:00):
It just got there.
Christian Eggerling (13:01):
Okay.
Karen Mac Nair (13:03):
Good, but I'm a sissy when it comes to spice.
Christian Eggerling (13:05):
Oh.
Karen Mac Nair (13:08):
Well, it's sweet and salty.
I'm going to taste the sweetVery tender.
The cucumber is a nice addition.
Christian Eggerling (13:15):
Yep.
Karen Mac Nair (13:16):
Again, we can add our vegetables in different
ways.
We just have to pay attention.
That's to all my people outthere.
Okay, so good.
Good, I'm going to eat the rest, but not when everyone's
listening to me.
Sure, okay, carry a napkin, andnext we have a shrimp.
I love the lettuce too.
(13:39):
Should I put it inside?
Christian Eggerling (13:40):
You can.
Karen Mac Nair (13:42):
I feel like I'm going to make a little.
Christian Eggerling (13:44):
You're good .
Karen Mac Nair (13:48):
So I'm putting the shrimp.
Sorry, I was quiet for a minutebecause I'm still chewing
Inside some great lettuce andthen pouring the sauce, but not
too much.
Christian Eggerling (13:58):
I'd go light if you're If.
Karen Mac Nair (14:00):
I'm sensitive.
Christian Eggerling (14:02):
If that's spicy, this will clear your nose
out pretty good.
Karen Mac Nair (14:06):
Okay, just so you know I am a sissy.
Everyone else will say Karen,that's not spicy.
Okay, here we go.
So delicious, Not too spicy.
Okay yeah, hold on, it'll come.
Okay, okay, so rude talkingwith my mouth full, but yep,
(14:33):
okay, good flavor, though notover powerful nope good, the
shrimp is so good, so good, I'mgonna try dipping too.
I'm gonna go old school.
Okay, your face, you look soscared for me no, it's all good,
so very good, delicious good.
(14:55):
Now we're on to a cookie.
I know people are saying Ican't believe you get paid to do
this, karen, I've had thatconversation good job to have I
know, okay, so now we have thedelicious cookie.
What was the center?
Christian Eggerling (15:10):
uh, so it's strawberry lemonade cookie,
just for the summertime so I dosee strawberries, fresh
strawberries in there.
Karen Mac Nair (15:19):
Okay, um so soft .
I love a soft cookie.
So good so you just walk in andthey hand you a cookie they
hand you a cookie and a tea.
Christian Eggerling (15:34):
I think we have a hibiscus tea.
I don't know what our latesttea is right now.
Karen Mac Nair (15:39):
I love that we'll change that seasonally as
well see, you have to gomultiple times in the season so
you can learn what yourfavorites are sure and make a
request.
Well, Christian, thank you somuch for being here.
We're so glad that you're gonnabe at taste of arcadia.
Don't forget to get yourtickets at taste of arcadiacom.
Visit the 1913 booth.
(16:01):
Give us your feedback about allthis wonderful natural foods
that are so delicious.
I'm still I'm swallowing forthe cookie.
I just need milk.
All right, thank you all forlistening.
We will see you on the nextepisode.
And, John, take us away.
John Villa (16:19):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com