September 2, 2025 • 27 mins
On this episode of Tasting Arcadia with Karen Mac Nair, she helps us discover Arcadia's hidden culinary treasure as she goes behind the scenes at Le Meridian Hotel with Executive Chef Gabriel Colunga and Director of Sales and Marketing Gaby Flores. As California's only Le Meridian property, this stunning 234-room hotel brings a unique blend of French-inspired cuisine with local flair to the San Gabriel Valley. Gabriel and Gaby also share what they are bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
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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 isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
John, thank you so much for the introduction.
As always, it's great to haveyou, as part of Dance Syndicate,
doing the intro and outro forTasting Arcadia.
Hello everyone, I am Karen MacNair, the CEO of the Arcadia
Chamber of Commerce, on a greatepisode I'm so excited about.
For Tasting Arcadia, it's thegroup from Le Meridien Hotel.
(01:09):
We have chef Gabriel, which Ijust got the intel.
We call um chef Gabe.
Right, he is the executive chef.
So when you go in, you're likechef Gabe, we heard you on the
podcast, let's talk.
And then we also have Gaby.
Gaby, what is your title?
Gaby Flores (01:27):
Director of Sales and Marketing.
Karen Mac Nair (01:28):
Director of Sales and Marketing.
She has a whole bunch to sharewith us too, so we're going to
get to know you both a littlebit better.
So let's start off with tell usa little bit about your
restaurant, bar, business, hotel.
Gaby Flores (01:42):
Yeah, so we're at Le Meridian.
We're down the street here at130 West Huntington Drive.
It's right across the streetfrom Santa Anita Park, on gate 5
, close to USC Healthcare aswell, and our brand is fairly
new.
We're about three and a halfyears old now wow time goes so
(02:02):
quick, I but it's a wonderfulhotel, beautiful, 234 guest
rooms, and we have our food andbeverage.
The brand is great for foodand beverage.
We at Le Meridien savor thegood life.
That's one of our taglines, andso we have Mélange, which is
our restaurant.
Karen Mac Nair (02:22):
Okay.
Gaby Flores (02:22):
And it's open for breakfast and dinner and then
brunch during the weekends, andthen we have Longitude 118,
which is our all-day bar serviceas well.
So Chef Gabe is our executivechef, who curates all of our
custom menus and takes care ofthe team all the food and
beverage departments there.
Karen Mac Nair (02:42):
It's such a great place.
If you have not been by, youneed to come by, even if it's
just for a meeting at the bar,lunch able to.
There's an indoor, outdoor area, just it's a great place to be.
So hours of operation youshared about the restaurant yes.
Gaby Flores (03:01):
Does the bar have specific hours, so the bar's in
all day, so we could getbreakfast from the bar, you
could do your lunch and dinner,and then we have happy hour as
well, so you can come on overand have happy hour as well.
Karen Mac Nair (03:16):
You know, at the Chamber of Commerce we love a
good happy hour, so that is sogood to find out.
Can you share a little bit?
Three and a half years seemslike it's gone quickly, but I
feel like is there any historybehind the hotel?
Will you share a little bitabout any good stories, history?
Gaby Flores (03:33):
something.
There's actually a really coolstory that when I first came on
board so the property itself hasbeen there the hotel is brand
new from scratch from the groundup.
But there was a hotelpreviously there, the Sanita Inn
, in that corner, so that wasthere for years.
So when they put that down andbrought up our building, they
(03:56):
wanted to keep some of thathistory.
So when you walk into our frontdesk, walk into our lobby and
turn over to the front desk,there's this beautiful wooden
bench that's right to the frontdesk.
There's this beautiful woodenbench that's right by the front
desk.
Karen Mac Nair (04:08):
Yes, okay.
Gaby Flores (04:09):
So that is a leftover from that Serenita Inn.
No way.
Gaberiel Colunga (04:13):
I had no idea .
Gaby Flores (04:14):
Yes, and it's just.
It's such a good historic piecethat our team, the designers,
wanted to keep that history fromArcadia and they built it into
this beautiful bench that'sthere for display.
It's beautiful.
Karen Mac Nair (04:27):
So that's part of the history from the city
that we kept into this new brandyou know what I love about that
is you are now part of ourcommunity and we love that.
But it's like a nod to wherewe've been, but also with
welcome open arms to where we'reheaded.
It's just that nice transition.
So that's great to know.
Yeah, we've been, but also withwelcome open arms to where
we're headed.
Yeah, it's just that nicetransition.
So that's great to know.
(04:48):
Yeah, thanks, gabby, forsharing that.
Do you guys?
Do you have any special events,special things you do, we do?
You mentioned a little bitabout brunch, but share a little
bit more.
Gaby Flores (04:57):
So let me read you a brand is such a fun brand.
We have a curates threedifferent seasons right now in
the season called Assele.
So brand is a French brand.
So all of our themes, our namesare all kind of with you know
that French theme.
So in the beginning of the yearwe do a Vecamor, which is our
(05:18):
love season, friendship season,then summer it's a fun Assele
season, and then the fall seasonit's la fete.
So for asele, and Chef Gabe andhis team are amazing at
curating these seasonal newmenus, and so our menus change
with each season and they changewith what the season is.
(05:42):
So au soleil, right now it'sthink about fun, sun, everything
that's light yellow colors.
So if you come into our lobby,that's what we have right now
going on.
The high tea menu is, with theau soleil summer themes, very
fresh.
The drinks that are curated aswell, because we have our own
(06:03):
personal mixologist in the barand they create these wonderful
drinks, and so our drinks areall summer themed drinks, all
really fun, really fun stuff.
Karen Mac Nair (06:14):
What I love about that is, when you find
your favorite, you better enjoyit throughout the season,
because you grow, change.
You could probably always askfor some favorites when they're
coming back.
Put your vote in, but it isnice to have change too, yes,
especially with the fall season.
I'm enjoying the warm weather,but I'm sure some people are
really looking forward to thefall.
(06:35):
On that, note your menu Now.
Chef, this is directed to you.
Do you have an inspiration?
Gaberiel Colunga (06:41):
Watch out
Karen Mac Nair (06:47):
Inspiration.
Do you find inspirations in theseasons it was?
Is it other ways?
How do you come up with a menugenerally?
Gaberiel Colunga (06:51):
like you said , it's just whatever is in
season right now, um, go to yourlocal market and whatever looks
good.
I mean, if the tomatoes are big, ripe and juicy, I mean let's
do something like that, likeright now.
We have.
We just, uh, launched our newmenu I want to say probably
about a month ago, and we'redoing a take on the spaghetti
pomodoro.
I mean it's a bunch of freshcherry tomatoes just chopped and
(07:12):
it's nothing but garlic wine,cherry tomatoes and a really
good olive oil and some nicepasta helps too.
Karen Mac Nair (07:19):
Right.
Gaberiel Colunga (07:20):
No, you mix it all up and top it off with
some fresh basil, some freshgrated parm.
To me that's a comfortingfeeling in my belly.
Karen Mac Nair (07:30):
Yeah, it sounds like the ingredients are so
fresh.
Yeah, yes, and it sounds like agreat way to have pasta right
now.
Gaberiel Colunga (07:39):
It's not the heaviness, something that's
going to weigh you down, yes,and put you to sleep like two
minutes after you're done.
Karen Mac Nair (07:43):
Yes, it's a nice , light way to have pasta Sounds
delicious, you know, LeMeridian one of the beliefs that
the brand gives us is pasta andsavor.
Gaby Flores (07:53):
And there's four principles that when we pick a
menu or when chef goes out anddoes his creative mind, number
one is celebrate that ingredient.
So that's where this if you seethese tomatoes and you want to
do it, we're celebrating thatingredient right.
And then another one is honorthe sunshine.
So, anything that you knowbright and yummy, and just that
(08:14):
flavor, that strong flavors, theyou know, bring it into the
menu, be simply attractive andthen delight me.
So we always want to make surethat the plates and everything
are attractive to also to thetaste.
Right, right, those are thefour principles that as the
brand we follow when we'recreating these menus, and chef
and his team are just amazing.
(08:34):
There's, they custom make everymenu.
They are so creative.
I mean, you'll taste a littlebit of our menu today so excited
about that.
Karen Mac Nair (08:42):
So do both of you.
Do you have favorites on thiscurrent menu?
Any favorites?
Gaberiel Colunga (08:47):
I would have to say coming for the longitude.
If I were to go in, I wouldhave to say it's the chicken
sandwich.
John Villa (08:54):
Oh.
Gaberiel Colunga (08:57):
We use some thick cut sourdough bread, we
grill it with some garlic butterand some Parmesan cheese on the
flat top and we use, like achicken, milanese style cutlet,
kind of crispy and full of herbs, and then we put it on with
some oven roasted tomatoes andsome pesto mayo on the bread,
slap it together and it standspretty tall.
(09:19):
Wow, but I mean it's definitelya good eater.
Karen Mac Nair (09:27):
I had one the other day and I was I hate to
say it, but patting myself onthe back.
I love it.
Gaberiel Colunga (09:31):
A proud moment, you should, you should.
For the melange side I wouldhave to say probably the
scallops.
Right now they're 10 to 20, sodepending on size, either way
you'll get five scallops on theplate.
But it comes with a roastedsweet potato mash, a little corn
and chanterelle saute and someroasted Meyer lemon vinaigrette
(09:55):
and it sounds kind of.
It may sound kind of heavy, butwith the right portions and
everything on the plate it justplays together really well and
it gives you that fresh, freshcut with the, with the lemon and
the seafood, with the scallopsand, you know, the sweet
potatoes.
Definitely it's something thatdoesn't weigh you down yeah,
that sounds delicious.
Karen Mac Nair (10:14):
I'm feeling like a white wine, a glass of white
wine on the side with that Ijust felt like I could see it.
Gaby Flores (10:21):
Yeah, you know, one thing we also do really well is
our levive menu, which is umrosé and petite plates.
So Chef creates the smallerpetite plates and we pair it
with a nice rosé too.
Gaberiel Colunga (10:34):
Oh, that's nice and that's on our menu
year-round.
Yeah, Wow, you know the petiteplates kind of go hand-in-hand
with the happy hour.
So I mean, everything I believeon the petite plate is about
$10.
So it's a good value for whatyou're coming in for I mean
especially with what you'regetting the drinks at.
We do a deviled egg like eggstwo ways.
It's a deviled egg with asalmon roe on top.
(10:56):
We do prosciutto melon.
We make our house chips withsour cream and chive dip Nothing
crazy, but it's the simplestuff that I think that kind of
will accentuate and just show.
That speaks for itself.
Karen Mac Nair (11:12):
Yeah, that's my favorite type of menu because I
feel like you can have tastingsof a lot of different things.
Absolutely Not that.
You know, the chicken sandwichsounds delicious, but sometimes
you want to have shareables youknow that you could sit and just
enjoy it all.
And I'm all about a good chip,me too.
Gaby Flores (11:32):
And you know, know something that we a little you
know secret weapon we have is wehave our own pastry chef too.
You do, yes, so a lot of ourpastries are done in-house as
well, so, and there's somereally good ones.
You'll taste some one of themlater today too, but our, our
pastry chef creates amazingdesserts too.
Karen Mac Nair (11:47):
So I feel like I'm going to transition to
events, because the pastry chefaspect makes me think.
So if I wanted to have abirthday celebration at the
hotel, come in, chef Gabe.
Is that still a menu you lookat?
How does that process?
Gaberiel Colunga (12:04):
all work.
We usually well, all of us kindof brainstorm and we get with
the client and see what they'relooking for and kind of specify
well, make sure that what we'reserving is what the client wants
.
Karen Mac Nair (12:15):
Perfect Love, that yeah.
Gaberiel Colunga (12:17):
If there's something that we can't do,
we'll figure a way out how to doit.
Yes, or find something that'scomparable to it.
You know we work with a lot ofgreat local vendors and Layla
Stevenson, our pastry chef she's.
I mean you, we get with her,and then it's just a matter of
you know kitchen talk.
John Villa (12:36):
Well, what about this?
Gaberiel Colunga (12:37):
We go back and forth until we're satisfied
with what we think would theclient would like, and then we
present it to them in a way thatthey can see it on how it would
be on their event day, and thenwe take it from there.
But I mean we're prettyflexible with what we can do, I
mean especially with, like thetea menu.
I mean it's not just for tea.
I mean we can take the dessertsfrom there and presume it as
(12:57):
like little petty fours or likelittle bite-sized sweet treats
for everybody.
You know to kind of spread it ifyou kind of go in the
untraditional way of celebratinga birthday right.
Karen Mac Nair (13:07):
It's so nice that, um, you can go enjoy a
meal and then have it translatedto have your friends there with
you for a celebration, for awedding reception.
So many different options andstill have the same quality of
food.
Yeah, I feel like, um, youdon't ever want that to get lost
because that is alwaysdisappointing yeah, and for
events.
Gaby Flores (13:25):
I'm glad you mentioned that, because we do
have a beautiful ballroom thathas natural lighting, wall to
ceilings, glass windows thatbring that natural light and we
have the ability to go out toour event lawn.
We have a beautiful event lawnthat no other venue in our area
has.
Karen Mac Nair (13:42):
Yeah, I agree with that.
Gaby Flores (13:43):
Yeah, we can host anywhere from ceremonies to
receptions, to small privateevents out there.
You know we're in SouthernCalifornia, our weather
year-round is beautiful, so atany time we have, you know,
wonderful uplights out there,the bistro lights, and yes, and
we custom every menu.
You know anything that ourclients want.
(14:04):
You know Chef Gabe works verywell in trying to create that
vision that the clients want andwe'll host anywhere from
meetings, small meetings,gatherings, to you know,
receptions, weddings, birthdayparties, I mean you name it.
We retreats, you know, orfamily work retreats even.
oh, that's a good idea you know,arcadia is such a great little
(14:27):
hidden gem so there's tons ofexperiences, not only at our
hotel, but you know around, likesan diego racetrack or hidden
gem, so there's tons ofexperiences not only at our
hotel but you know around, likeSanta Ynez Racetrack or the
Arboretum.
There's so much that they coulddo for these retreats to be,
out here and they have an eventout on our event lawn.
It's a beautiful night.
You know we do a custom menufor them specialty drinks, and
it's just a good time all around.
Karen Mac Nair (14:47):
So we talked a lot so far, but what's something
you're both proud of really inat the hotel?
Something that it could be,something you've created,
something that you do could beteamwork, but just something
what are you most proud of?
Gaberiel Colunga (15:01):
I, honestly, I'm most proud of our staff.
You know, it's just, I mean,everybody meshes together so
well and it's just the culturethat everybody's created there.
It makes you seem, I mean, yes,you're coming to work, but it's
more of a family setting.
John Villa (15:16):
I love that.
Gaberiel Colunga (15:17):
Everybody, and there's no pretentiousness,
there's nobody lookingcross-eyed at each other, it's
just.
You know, you walk in and yousee nothing but smiles and
happiness.
You know, and if it wasn't forthat, like I mean, god knows
what would happen.
But I'm just very, I'm verythankful for what we have there.
(15:39):
And if it wasn't for the team orthe people that work there like
we would not be here andMeridian would not be there for,
and it's just a matter ofdedication and hard work, that
and everybody has the samevision of just making people
happy and wants to see otherpeople smile, aside from your
coworker.
Gaby Flores (15:52):
Yeah, so good, I love that I was going to say
exactly the same thing.
I'm so proud of our teams andour teams overall in the hotels
is just like he said everybody'ssmiling, everybody's welcoming,
and that also is a reflectionof our team, our leadership, but
also that's what the guestswill see.
Our leadership but also that'swhat the guests will see, you
(16:13):
know.
So, from as soon as you get toour valet and they welcome you
to in the lobby, to if you meeta server or a housekeeper or
just anybody around, everybody'ssmiling, welcoming, and that's
what makes us different.
You know, everybody that'sthere feels the welcoming, the,
the excitement, the.
So that's what I'm so proud ofour team.
Karen Mac Nair (16:31):
Oh, I love that.
So I've asked this question sofar in every podcast episode and
I feel like it's so important.
Being the Chamber of Commerce,the reason we're doing this is
Taste of Arcadia.
The reason is to get peopleexposed to businesses.
So what is the best way?
Everyone listening, thecommunity, can support the hotel
and your business?
Gaberiel Colunga (16:51):
Come by and say hi, yeah, just stop by
clapping yeah, clapping come by,it doesn't take very it doesn't
take very much.
I mean, come on in and we'realways there.
Um, there's other sous chefs,there's even house attendants,
front desk agents, everybody.
I mean just come on in and sayhi and maybe grab some deviled
eggs or a chicken sandwich orsome cold noodles or a cocktail
(17:14):
or something and let it take youfrom there.
Karen Mac Nair (17:16):
Yeah, love that.
If you're one of those peoplewho are driving by right now,
you need to turn around and stopby, or come by when you drive
home.
John Villa (17:26):
Yes, yes, yes.
Karen Mac Nair (17:27):
So on to Taste of Arcadia.
You have participated in Tasteof Arcadia before, was it last
year?
Yes, you were part of Taste.
Okay, great.
What do you plan on bringing toTaste this year?
Gaby Flores (17:40):
All right.
Gaberiel Colunga (17:42):
Drum roll, please.
Yeah, okay, here we go.
As far as food goes, we'redoing a cold noodle salad.
Okay, our sous chef, danielmendoza, he's the one who came
up with this.
So we're it.
It fits the weather, it fitsthe time.
It's like a.
It's a.
It's a pasta dish.
Yes, you may seem, it may seema little heavy, but uh, the way
it's dressed and with theingredients are there, it's it
(18:04):
eats.
I had a little bit before I cameyes, it's very good um and it's
to this point where it's likeyou try it and you're like yes,
I could eat, probably like fivepounds yeah and still carry on
my with my day.
But, um, and with that one, uh,we're also doing little, uh,
little tidbit bites of um, ourlemon bar who by by our pastry
chef who'd, uh, layla stevenson,who came up with this.
(18:26):
Um, it's a pretty standardlemon bar, but the flavors are
kind of, if you like the littletart that gets you back there
this is the one that will do it.
We put a little bit of berrysauce on it and a little slice
of strawberry just to help withthe sweetness, but other than
that, we have our two cocktails.
That will be, oh nice.
Karen Mac Nair (18:46):
We have signature cocktails.
Gaby Flores (18:48):
So you know, we have our mixologists on site,
but these here are somethingthat's always on our menu
because they're favorites.
Karen Mac Nair (18:54):
Thank you for that, yes.
Gaby Flores (18:55):
Yes, so we have Dead Heat, which is tres agave,
tequila, jalapeno,cucumber-infused simple syrup
and basil.
John Villa (19:03):
Ooh.
Karen Mac Nair (19:04):
Yes.
Gaby Flores (19:04):
And then we have Quiso, and Quiso is a Roku gin
Giffords, mure Street, germaineRosemary Syrup and Foam, which
is this one.
Karen Mac Nair (19:14):
OK, we're going to get to taste both of those.
I love that Before I starttasting anything.
Did I forget anything?
Anything else you wanted toshare?
Gaby Flores (19:23):
Oh, we do have activations.
So we, every Wednesday, fromsix to nine, we have music in
our lobby.
John Villa (19:29):
Oh, I love that?
Gaby Flores (19:30):
Yes, it's the live music, so come on over and then
check us out on Instagram, ifyou're not following us, please
do because we post all of theevents that we have.
We do Peyton Sips, we havedinner menu.
Gaberiel Colunga (19:44):
Wine tasting.
Chef Perry will be working withPez Coastal, I believe, in
October to do a chef duo.
So me and Chef Brett will bedoing a couple courses.
I'll be doing a couple coursesand there will be wine and I'm
sure there will be seafood andmeats to be grilled.
Gaby Flores (20:04):
Oh, I love that, just deliciousness, yes.
Karen Mac Nair (20:07):
I'm hungry right now, so all that sounds
delicious.
Yes.
Gaby Flores (20:10):
So, yes, follow us on Instagram for all the updates
on these events that come up.
Karen Mac Nair (20:14):
Great, okay, let's start the tasting.
What would you like me to tryfirst?
Gaby Flores (20:21):
And how cute are these?
Karen Mac Nair (20:22):
little boxes.
Gaberiel Colunga (20:22):
Oh, they're little boxes, I know We'll let
you try these, so a taste.
Karen Mac Nair (20:25):
Are they going to come in the little boxes?
Oh my goodness.
Gaby Flores (20:28):
Yes, yes, yes, yes.
Karen Mac Nair (20:30):
That is a nice touch.
Okay, I'm opening.
They are miniature containers,which looks like when you order
Chinese takeout is what itreminds me of, and so I have
some chopsticks.
Gaberiel Colunga (20:48):
So it's green tea noodles, cucumber, cilantro
, peanuts and I want to say kindof a sweet soy-ish sauce.
It's so good.
Yeah, no, if I gave out therecipe over the air, chef Den
will hunt me down.
Karen Mac Nair (21:09):
Sorry, there's a lot of jokes in that that we'd
have to hunt you down.
Okay, I'm going to try some ofthe noodles to start.
You're right.
Light cilantro on top yeah,there's that flavor.
Now it's a sweet flavor.
(21:32):
Is that the dressing?
Yes, ma'am, that is really good.
And now I'm gonna try cucumbercrunchy.
Mmm, that also has the goodflavors.
There's also, it's sweet, butalso just a little spice, not
hot but, just like a littleflavorful.
Gaberiel Colunga (21:53):
Yeah, okay, that's what it is, mm-hmm.
Karen Mac Nair (21:57):
So good you guys .
Yeah, this is such a great idea.
Gaberiel Colunga (21:59):
I know Walking around under the hot sun
on a Saturday afternoon, right.
Karen Mac Nair (22:04):
Refreshing.
For the cameras.
Look how good that is.
See that Woo.
Gaby Flores (22:09):
Okay, Exciting Oops now I'm making a mess, and then
here's our drinks, so this oneis the Dead Heat.
Karen Mac Nair (22:18):
Okay, so I noticed that some things have a
theme, like Santa Anita Parkracetrack.
Is there something that wasKiso, your bar is beautiful and
has a design right?
Yes, tell me a little bit aboutthat.
Gaby Flores (22:33):
So you know, our brand is very unique in the
sense that nowhere in the worldwhere you find a Limeridian,
because we are part of Marriott.
Okay, so you'll find us allover the world.
We are the only Limeridian inCalifornia, oh, yay, yay, but if
you do come, so each Limeridianis unique to their destination.
Karen Mac Nair (22:51):
Okay, and so our destination as far as design.
Gaby Flores (22:53):
Exactly, yeah, design.
So our destination is here inArcadia.
We're known for peacocks, right, our wonderful colors.
And then we have the racetrackthat's iconic across the street.
So if you walk into our hotelyou'll see oval shapes, kind of
everything related to racetrack,the names like Dead Heat,
that's all related to racetrack.
And then we have wonderful artthroughout the hotel that kind
(23:17):
of touches the our local, likethe peacock colors.
Or if you walk into the lobby,um, behind the front desk it's a
mosaic of um, a peacock feather.
It's beautiful, it's porcelain,glass and it's just all create
very custom to our brand.
Karen Mac Nair (23:33):
It is beautiful.
Okay, I'm going to start bytasting the dead heat.
Dead heat, yes and that's okay.
Agave tequila I felt thetequila and jalapeno.
Yes, wow, yes, sweet in thebeginning.
In the beginning I can't talk Iam more tequila and spicy, and
spicy at the end, yeah, okay,delicious though I might have
(23:57):
another sip.
Yeah, yes, yes, that throatkick.
Yeah, um, but nice and cool, um, which is great for that day.
Is it a daytime?
As it is a daytime event,you're gonna be able to walk
around and taste it.
Yes, and this next one that'squeso, so that's gin.
Gaby Flores (24:18):
Oh yeah, and it's it's.
Is it sweeter it?
Karen Mac Nair (24:22):
is a red color Pomegranate.
Gaby Flores (24:27):
Rosemary syrup what makes?
Karen Mac Nair (24:30):
it red.
Gaby Flores (24:30):
Yeah, I'm going to taste it and tell you, I think
the syrup's what makes it thesyrup, yeah.
Karen Mac Nair (24:37):
Ooh good rosemary taste.
Sweet Light, yeah, lightrefreshing.
Yeah, do you serve this drink?
We do.
Is there anything on the rim?
Gaby Flores (24:49):
So a foam that's created.
Well, this one kind of has thefoam, but now I've learned that
there are vegan beaters.
That goes on it, because weused to do it with egg whites.
Some do the drinks where theyare, so vegan beaters now.
Karen Mac Nair (25:05):
Ooh nice.
It is delicious and this pairsvery well with the pasta.
There we go, Really smart,there you go.
Okay, now on to dessert.
Yes, I'm going to top it off.
Here we go.
There's a little bit of lemonwater.
I feel like this is the happyhour menu.
Two, two drinks, pasta and nowon to dessert.
(25:26):
Now dessert, yeah, okay.
So this is lemon withstrawberry.
It's got a beautiful strawberryon the top.
Yes, a lemon bar.
Moist Delicious, it's stuck inmy teeth.
That's a good sign of goodpastries.
So good, here we go.
There's the bite there.
Good pastries.
So good, here we go.
There's the bite, there's thelemon.
(25:47):
Yep, because you start with asweet flavor and then you do get
the nice bite, the nice lemontaste, but not overpowering,
right?
No?
And then the pastry underneathit's like crumbly delicious.
Yes, there we go.
Moist Perfect.
Gaby Flores (26:03):
Yeah.
Karen Mac Nair (26:03):
But crumble I love.
Delicious, moist, perfect, yeah, but crumble I love.
Your descriptions of theseitems.
Oh good, I'm glad.
I'm glad I'm right, that's whatI'm tasting.
I always hear, and when someonetastes food it's their own
palate, so it's hard for peopleto describe.
So I try to pay attention towhat I'm feeling yeah, no, it's
great well, this is delicious.
(26:25):
Make sure, if you're going toTaste of Arcadia, you stop by
the La Meridian Hotel booth.
There will be two boothsThere'll be a food and drink
booth and then a businessshowcase booth so you'll be able
to find out information abouthow to make all your
reservations and then have awonderful tasting so that you
can stop by.
Let's support our localbusinesses, so that you can stop
(26:45):
by.
Let's support our localbusinesses.
We really that is one of themain ideas of Tasting Arcadia
and Taste of Arcadia that weintroduce businesses to our
community.
So how do you get tickets?
I'm glad you asked, Gaby.
You go to tasteofarcadiacom tobuy your tickets.
Today there are gonna be somany wonderful food and drink
vendors and businesses.
We're excited.
(27:06):
So make sure you go totasteofarcadiacom.
John, we're done with anotherepisode, so why don't you take
us away?
John Villa (27:13):
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 isa 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
John, thank you so much for the introduction.
As always, it's great to haveyou, as part of Dance Syndicate,
doing the intro and outro forTasting Arcadia.
Hello everyone, I am Karen MacNair, the CEO of the Arcadia
Chamber of Commerce, on a greatepisode I'm so excited about.
For Tasting Arcadia, it's thegroup from Le Meridien Hotel.
(01:09):
We have chef Gabriel, which Ijust got the intel.
We call um chef Gabe.
Right, he is the executive chef.
So when you go in, you're likechef Gabe, we heard you on the
podcast, let's talk.
And then we also have Gaby.
Gaby, what is your title?
Gaby Flores (01:27):
Director of Sales and Marketing.
Karen Mac Nair (01:28):
Director of Sales and Marketing.
She has a whole bunch to sharewith us too, so we're going to
get to know you both a littlebit better.
So let's start off with tell usa little bit about your
restaurant, bar, business, hotel.
Gaby Flores (01:42):
Yeah, so we're at Le Meridian.
We're down the street here at130 West Huntington Drive.
It's right across the streetfrom Santa Anita Park, on gate 5
, close to USC Healthcare aswell, and our brand is fairly
new.
We're about three and a halfyears old now wow time goes so
(02:02):
quick, I but it's a wonderfulhotel, beautiful, 234 guest
rooms, and we have our food andbeverage.
The brand is great for foodand beverage.
We at Le Meridien savor thegood life.
That's one of our taglines, andso we have Mélange, which is
our restaurant.
Karen Mac Nair (02:22):
Okay.
Gaby Flores (02:22):
And it's open for breakfast and dinner and then
brunch during the weekends, andthen we have Longitude 118,
which is our all-day bar serviceas well.
So Chef Gabe is our executivechef, who curates all of our
custom menus and takes care ofthe team all the food and
beverage departments there.
Karen Mac Nair (02:42):
It's such a great place.
If you have not been by, youneed to come by, even if it's
just for a meeting at the bar,lunch able to.
There's an indoor, outdoor area, just it's a great place to be.
So hours of operation youshared about the restaurant yes.
Gaby Flores (03:01):
Does the bar have specific hours, so the bar's in
all day, so we could getbreakfast from the bar, you
could do your lunch and dinner,and then we have happy hour as
well, so you can come on overand have happy hour as well.
Karen Mac Nair (03:16):
You know, at the Chamber of Commerce we love a
good happy hour, so that is sogood to find out.
Can you share a little bit?
Three and a half years seemslike it's gone quickly, but I
feel like is there any historybehind the hotel?
Will you share a little bitabout any good stories, history?
Gaby Flores (03:33):
something.
There's actually a really coolstory that when I first came on
board so the property itself hasbeen there the hotel is brand
new from scratch from the groundup.
But there was a hotelpreviously there, the Sanita Inn
, in that corner, so that wasthere for years.
So when they put that down andbrought up our building, they
(03:56):
wanted to keep some of thathistory.
So when you walk into our frontdesk, walk into our lobby and
turn over to the front desk,there's this beautiful wooden
bench that's right to the frontdesk.
There's this beautiful woodenbench that's right by the front
desk.
Karen Mac Nair (04:08):
Yes, okay.
Gaby Flores (04:09):
So that is a leftover from that Serenita Inn.
No way.
Gaberiel Colunga (04:13):
I had no idea .
Gaby Flores (04:14):
Yes, and it's just.
It's such a good historic piecethat our team, the designers,
wanted to keep that history fromArcadia and they built it into
this beautiful bench that'sthere for display.
It's beautiful.
Karen Mac Nair (04:27):
So that's part of the history from the city
that we kept into this new brandyou know what I love about that
is you are now part of ourcommunity and we love that.
But it's like a nod to wherewe've been, but also with
welcome open arms to where we'reheaded.
It's just that nice transition.
So that's great to know.
Yeah, we've been, but also withwelcome open arms to where
we're headed.
Yeah, it's just that nicetransition.
So that's great to know.
(04:48):
Yeah, thanks, gabby, forsharing that.
Do you guys?
Do you have any special events,special things you do, we do?
You mentioned a little bitabout brunch, but share a little
bit more.
Gaby Flores (04:57):
So let me read you a brand is such a fun brand.
We have a curates threedifferent seasons right now in
the season called Assele.
So brand is a French brand.
So all of our themes, our namesare all kind of with you know
that French theme.
So in the beginning of the yearwe do a Vecamor, which is our
(05:18):
love season, friendship season,then summer it's a fun Assele
season, and then the fall seasonit's la fete.
So for asele, and Chef Gabe andhis team are amazing at
curating these seasonal newmenus, and so our menus change
with each season and they changewith what the season is.
(05:42):
So au soleil, right now it'sthink about fun, sun, everything
that's light yellow colors.
So if you come into our lobby,that's what we have right now
going on.
The high tea menu is, with theau soleil summer themes, very
fresh.
The drinks that are curated aswell, because we have our own
(06:03):
personal mixologist in the barand they create these wonderful
drinks, and so our drinks areall summer themed drinks, all
really fun, really fun stuff.
Karen Mac Nair (06:14):
What I love about that is, when you find
your favorite, you better enjoyit throughout the season,
because you grow, change.
You could probably always askfor some favorites when they're
coming back.
Put your vote in, but it isnice to have change too, yes,
especially with the fall season.
I'm enjoying the warm weather,but I'm sure some people are
really looking forward to thefall.
(06:35):
On that, note your menu Now.
Chef, this is directed to you.
Do you have an inspiration?
Gaberiel Colunga (06:41):
Watch out
Karen Mac Nair (06:47):
Inspiration.
Do you find inspirations in theseasons it was?
Is it other ways?
How do you come up with a menugenerally?
Gaberiel Colunga (06:51):
like you said , it's just whatever is in
season right now, um, go to yourlocal market and whatever looks
good.
I mean, if the tomatoes are big, ripe and juicy, I mean let's
do something like that, likeright now.
We have.
We just, uh, launched our newmenu I want to say probably
about a month ago, and we'redoing a take on the spaghetti
pomodoro.
I mean it's a bunch of freshcherry tomatoes just chopped and
(07:12):
it's nothing but garlic wine,cherry tomatoes and a really
good olive oil and some nicepasta helps too.
Karen Mac Nair (07:19):
Right.
Gaberiel Colunga (07:20):
No, you mix it all up and top it off with
some fresh basil, some freshgrated parm.
To me that's a comfortingfeeling in my belly.
Karen Mac Nair (07:30):
Yeah, it sounds like the ingredients are so
fresh.
Yeah, yes, and it sounds like agreat way to have pasta right
now.
Gaberiel Colunga (07:39):
It's not the heaviness, something that's
going to weigh you down, yes,and put you to sleep like two
minutes after you're done.
Karen Mac Nair (07:43):
Yes, it's a nice , light way to have pasta Sounds
delicious, you know, LeMeridian one of the beliefs that
the brand gives us is pasta andsavor.
Gaby Flores (07:53):
And there's four principles that when we pick a
menu or when chef goes out anddoes his creative mind, number
one is celebrate that ingredient.
So that's where this if you seethese tomatoes and you want to
do it, we're celebrating thatingredient right.
And then another one is honorthe sunshine.
So, anything that you knowbright and yummy, and just that
(08:14):
flavor, that strong flavors, theyou know, bring it into the
menu, be simply attractive andthen delight me.
So we always want to make surethat the plates and everything
are attractive to also to thetaste.
Right, right, those are thefour principles that as the
brand we follow when we'recreating these menus, and chef
and his team are just amazing.
(08:34):
There's, they custom make everymenu.
They are so creative.
I mean, you'll taste a littlebit of our menu today so excited
about that.
Karen Mac Nair (08:42):
So do both of you.
Do you have favorites on thiscurrent menu?
Any favorites?
Gaberiel Colunga (08:47):
I would have to say coming for the longitude.
If I were to go in, I wouldhave to say it's the chicken
sandwich.
John Villa (08:54):
Oh.
Gaberiel Colunga (08:57):
We use some thick cut sourdough bread, we
grill it with some garlic butterand some Parmesan cheese on the
flat top and we use, like achicken, milanese style cutlet,
kind of crispy and full of herbs, and then we put it on with
some oven roasted tomatoes andsome pesto mayo on the bread,
slap it together and it standspretty tall.
(09:19):
Wow, but I mean it's definitelya good eater.
Karen Mac Nair (09:27):
I had one the other day and I was I hate to
say it, but patting myself onthe back.
I love it.
Gaberiel Colunga (09:31):
A proud moment, you should, you should.
For the melange side I wouldhave to say probably the
scallops.
Right now they're 10 to 20, sodepending on size, either way
you'll get five scallops on theplate.
But it comes with a roastedsweet potato mash, a little corn
and chanterelle saute and someroasted Meyer lemon vinaigrette
(09:55):
and it sounds kind of.
It may sound kind of heavy, butwith the right portions and
everything on the plate it justplays together really well and
it gives you that fresh, freshcut with the, with the lemon and
the seafood, with the scallopsand, you know, the sweet
potatoes.
Definitely it's something thatdoesn't weigh you down yeah,
that sounds delicious.
Karen Mac Nair (10:14):
I'm feeling like a white wine, a glass of white
wine on the side with that Ijust felt like I could see it.
Gaby Flores (10:21):
Yeah, you know, one thing we also do really well is
our levive menu, which is umrosé and petite plates.
So Chef creates the smallerpetite plates and we pair it
with a nice rosé too.
Gaberiel Colunga (10:34):
Oh, that's nice and that's on our menu
year-round.
Yeah, Wow, you know the petiteplates kind of go hand-in-hand
with the happy hour.
So I mean, everything I believeon the petite plate is about
$10.
So it's a good value for whatyou're coming in for I mean
especially with what you'regetting the drinks at.
We do a deviled egg like eggstwo ways.
It's a deviled egg with asalmon roe on top.
(10:56):
We do prosciutto melon.
We make our house chips withsour cream and chive dip Nothing
crazy, but it's the simplestuff that I think that kind of
will accentuate and just show.
That speaks for itself.
Karen Mac Nair (11:12):
Yeah, that's my favorite type of menu because I
feel like you can have tastingsof a lot of different things.
Absolutely Not that.
You know, the chicken sandwichsounds delicious, but sometimes
you want to have shareables youknow that you could sit and just
enjoy it all.
And I'm all about a good chip,me too.
Gaby Flores (11:32):
And you know, know something that we a little you
know secret weapon we have is wehave our own pastry chef too.
You do, yes, so a lot of ourpastries are done in-house as
well, so, and there's somereally good ones.
You'll taste some one of themlater today too, but our, our
pastry chef creates amazingdesserts too.
Karen Mac Nair (11:47):
So I feel like I'm going to transition to
events, because the pastry chefaspect makes me think.
So if I wanted to have abirthday celebration at the
hotel, come in, chef Gabe.
Is that still a menu you lookat?
How does that process?
Gaberiel Colunga (12:04):
all work.
We usually well, all of us kindof brainstorm and we get with
the client and see what they'relooking for and kind of specify
well, make sure that what we'reserving is what the client wants
.
Karen Mac Nair (12:15):
Perfect Love, that yeah.
Gaberiel Colunga (12:17):
If there's something that we can't do,
we'll figure a way out how to doit.
Yes, or find something that'scomparable to it.
You know we work with a lot ofgreat local vendors and Layla
Stevenson, our pastry chef she's.
I mean you, we get with her,and then it's just a matter of
you know kitchen talk.
John Villa (12:36):
Well, what about this?
Gaberiel Colunga (12:37):
We go back and forth until we're satisfied
with what we think would theclient would like, and then we
present it to them in a way thatthey can see it on how it would
be on their event day, and thenwe take it from there.
But I mean we're prettyflexible with what we can do, I
mean especially with, like thetea menu.
I mean it's not just for tea.
I mean we can take the dessertsfrom there and presume it as
(12:57):
like little petty fours or likelittle bite-sized sweet treats
for everybody.
You know to kind of spread it ifyou kind of go in the
untraditional way of celebratinga birthday right.
Karen Mac Nair (13:07):
It's so nice that, um, you can go enjoy a
meal and then have it translatedto have your friends there with
you for a celebration, for awedding reception.
So many different options andstill have the same quality of
food.
Yeah, I feel like, um, youdon't ever want that to get lost
because that is alwaysdisappointing yeah, and for
events.
Gaby Flores (13:25):
I'm glad you mentioned that, because we do
have a beautiful ballroom thathas natural lighting, wall to
ceilings, glass windows thatbring that natural light and we
have the ability to go out toour event lawn.
We have a beautiful event lawnthat no other venue in our area
has.
Karen Mac Nair (13:42):
Yeah, I agree with that.
Gaby Flores (13:43):
Yeah, we can host anywhere from ceremonies to
receptions, to small privateevents out there.
You know we're in SouthernCalifornia, our weather
year-round is beautiful, so atany time we have, you know,
wonderful uplights out there,the bistro lights, and yes, and
we custom every menu.
You know anything that ourclients want.
(14:04):
You know Chef Gabe works verywell in trying to create that
vision that the clients want andwe'll host anywhere from
meetings, small meetings,gatherings, to you know,
receptions, weddings, birthdayparties, I mean you name it.
We retreats, you know, orfamily work retreats even.
oh, that's a good idea you know,arcadia is such a great little
(14:27):
hidden gem so there's tons ofexperiences, not only at our
hotel, but you know around, likesan diego racetrack or hidden
gem, so there's tons ofexperiences not only at our
hotel but you know around, likeSanta Ynez Racetrack or the
Arboretum.
There's so much that they coulddo for these retreats to be,
out here and they have an eventout on our event lawn.
It's a beautiful night.
You know we do a custom menufor them specialty drinks, and
it's just a good time all around.
Karen Mac Nair (14:47):
So we talked a lot so far, but what's something
you're both proud of really inat the hotel?
Something that it could be,something you've created,
something that you do could beteamwork, but just something
what are you most proud of?
Gaberiel Colunga (15:01):
I, honestly, I'm most proud of our staff.
You know, it's just, I mean,everybody meshes together so
well and it's just the culturethat everybody's created there.
It makes you seem, I mean, yes,you're coming to work, but it's
more of a family setting.
John Villa (15:16):
I love that.
Gaberiel Colunga (15:17):
Everybody, and there's no pretentiousness,
there's nobody lookingcross-eyed at each other, it's
just.
You know, you walk in and yousee nothing but smiles and
happiness.
You know, and if it wasn't forthat, like I mean, god knows
what would happen.
But I'm just very, I'm verythankful for what we have there.
(15:39):
And if it wasn't for the team orthe people that work there like
we would not be here andMeridian would not be there for,
and it's just a matter ofdedication and hard work, that
and everybody has the samevision of just making people
happy and wants to see otherpeople smile, aside from your
coworker.
Gaby Flores (15:52):
Yeah, so good, I love that I was going to say
exactly the same thing.
I'm so proud of our teams andour teams overall in the hotels
is just like he said everybody'ssmiling, everybody's welcoming,
and that also is a reflectionof our team, our leadership, but
also that's what the guestswill see.
Our leadership but also that'swhat the guests will see, you
(16:13):
know.
So, from as soon as you get toour valet and they welcome you
to in the lobby, to if you meeta server or a housekeeper or
just anybody around, everybody'ssmiling, welcoming, and that's
what makes us different.
You know, everybody that'sthere feels the welcoming, the,
the excitement, the.
So that's what I'm so proud ofour team.
Karen Mac Nair (16:31):
Oh, I love that.
So I've asked this question sofar in every podcast episode and
I feel like it's so important.
Being the Chamber of Commerce,the reason we're doing this is
Taste of Arcadia.
The reason is to get peopleexposed to businesses.
So what is the best way?
Everyone listening, thecommunity, can support the hotel
and your business?
Gaberiel Colunga (16:51):
Come by and say hi, yeah, just stop by
clapping yeah, clapping come by,it doesn't take very it doesn't
take very much.
I mean, come on in and we'realways there.
Um, there's other sous chefs,there's even house attendants,
front desk agents, everybody.
I mean just come on in and sayhi and maybe grab some deviled
eggs or a chicken sandwich orsome cold noodles or a cocktail
(17:14):
or something and let it take youfrom there.
Karen Mac Nair (17:16):
Yeah, love that.
If you're one of those peoplewho are driving by right now,
you need to turn around and stopby, or come by when you drive
home.
John Villa (17:26):
Yes, yes, yes.
Karen Mac Nair (17:27):
So on to Taste of Arcadia.
You have participated in Tasteof Arcadia before, was it last
year?
Yes, you were part of Taste.
Okay, great.
What do you plan on bringing toTaste this year?
Gaby Flores (17:40):
All right.
Gaberiel Colunga (17:42):
Drum roll, please.
Yeah, okay, here we go.
As far as food goes, we'redoing a cold noodle salad.
Okay, our sous chef, danielmendoza, he's the one who came
up with this.
So we're it.
It fits the weather, it fitsthe time.
It's like a.
It's a.
It's a pasta dish.
Yes, you may seem, it may seema little heavy, but uh, the way
it's dressed and with theingredients are there, it's it
(18:04):
eats.
I had a little bit before I cameyes, it's very good um and it's
to this point where it's likeyou try it and you're like yes,
I could eat, probably like fivepounds yeah and still carry on
my with my day.
But, um, and with that one, uh,we're also doing little, uh,
little tidbit bites of um, ourlemon bar who by by our pastry
chef who'd, uh, layla stevenson,who came up with this.
(18:26):
Um, it's a pretty standardlemon bar, but the flavors are
kind of, if you like the littletart that gets you back there
this is the one that will do it.
We put a little bit of berrysauce on it and a little slice
of strawberry just to help withthe sweetness, but other than
that, we have our two cocktails.
That will be, oh nice.
Karen Mac Nair (18:46):
We have signature cocktails.
Gaby Flores (18:48):
So you know, we have our mixologists on site,
but these here are somethingthat's always on our menu
because they're favorites.
Karen Mac Nair (18:54):
Thank you for that, yes.
Gaby Flores (18:55):
Yes, so we have Dead Heat, which is tres agave,
tequila, jalapeno,cucumber-infused simple syrup
and basil.
John Villa (19:03):
Ooh.
Karen Mac Nair (19:04):
Yes.
Gaby Flores (19:04):
And then we have Quiso, and Quiso is a Roku gin
Giffords, mure Street, germaineRosemary Syrup and Foam, which
is this one.
Karen Mac Nair (19:14):
OK, we're going to get to taste both of those.
I love that Before I starttasting anything.
Did I forget anything?
Anything else you wanted toshare?
Gaby Flores (19:23):
Oh, we do have activations.
So we, every Wednesday, fromsix to nine, we have music in
our lobby.
John Villa (19:29):
Oh, I love that?
Gaby Flores (19:30):
Yes, it's the live music, so come on over and then
check us out on Instagram, ifyou're not following us, please
do because we post all of theevents that we have.
We do Peyton Sips, we havedinner menu.
Gaberiel Colunga (19:44):
Wine tasting.
Chef Perry will be working withPez Coastal, I believe, in
October to do a chef duo.
So me and Chef Brett will bedoing a couple courses.
I'll be doing a couple coursesand there will be wine and I'm
sure there will be seafood andmeats to be grilled.
Gaby Flores (20:04):
Oh, I love that, just deliciousness, yes.
Karen Mac Nair (20:07):
I'm hungry right now, so all that sounds
delicious.
Yes.
Gaby Flores (20:10):
So, yes, follow us on Instagram for all the updates
on these events that come up.
Karen Mac Nair (20:14):
Great, okay, let's start the tasting.
What would you like me to tryfirst?
Gaby Flores (20:21):
And how cute are these?
Karen Mac Nair (20:22):
little boxes.
Gaberiel Colunga (20:22):
Oh, they're little boxes, I know We'll let
you try these, so a taste.
Karen Mac Nair (20:25):
Are they going to come in the little boxes?
Oh my goodness.
Gaby Flores (20:28):
Yes, yes, yes, yes.
Karen Mac Nair (20:30):
That is a nice touch.
Okay, I'm opening.
They are miniature containers,which looks like when you order
Chinese takeout is what itreminds me of, and so I have
some chopsticks.
Gaberiel Colunga (20:48):
So it's green tea noodles, cucumber, cilantro
, peanuts and I want to say kindof a sweet soy-ish sauce.
It's so good.
Yeah, no, if I gave out therecipe over the air, chef Den
will hunt me down.
Karen Mac Nair (21:09):
Sorry, there's a lot of jokes in that that we'd
have to hunt you down.
Okay, I'm going to try some ofthe noodles to start.
You're right.
Light cilantro on top yeah,there's that flavor.
Now it's a sweet flavor.
(21:32):
Is that the dressing?
Yes, ma'am, that is really good.
And now I'm gonna try cucumbercrunchy.
Mmm, that also has the goodflavors.
There's also, it's sweet, butalso just a little spice, not
hot but, just like a littleflavorful.
Gaberiel Colunga (21:53):
Yeah, okay, that's what it is, mm-hmm.
Karen Mac Nair (21:57):
So good you guys .
Yeah, this is such a great idea.
Gaberiel Colunga (21:59):
I know Walking around under the hot sun
on a Saturday afternoon, right.
Karen Mac Nair (22:04):
Refreshing.
For the cameras.
Look how good that is.
See that Woo.
Gaby Flores (22:09):
Okay, Exciting Oops now I'm making a mess, and then
here's our drinks, so this oneis the Dead Heat.
Karen Mac Nair (22:18):
Okay, so I noticed that some things have a
theme, like Santa Anita Parkracetrack.
Is there something that wasKiso, your bar is beautiful and
has a design right?
Yes, tell me a little bit aboutthat.
Gaby Flores (22:33):
So you know, our brand is very unique in the
sense that nowhere in the worldwhere you find a Limeridian,
because we are part of Marriott.
Okay, so you'll find us allover the world.
We are the only Limeridian inCalifornia, oh, yay, yay, but if
you do come, so each Limeridianis unique to their destination.
Karen Mac Nair (22:51):
Okay, and so our destination as far as design.
Gaby Flores (22:53):
Exactly, yeah, design.
So our destination is here inArcadia.
We're known for peacocks, right, our wonderful colors.
And then we have the racetrackthat's iconic across the street.
So if you walk into our hotelyou'll see oval shapes, kind of
everything related to racetrack,the names like Dead Heat,
that's all related to racetrack.
And then we have wonderful artthroughout the hotel that kind
(23:17):
of touches the our local, likethe peacock colors.
Or if you walk into the lobby,um, behind the front desk it's a
mosaic of um, a peacock feather.
It's beautiful, it's porcelain,glass and it's just all create
very custom to our brand.
Karen Mac Nair (23:33):
It is beautiful.
Okay, I'm going to start bytasting the dead heat.
Dead heat, yes and that's okay.
Agave tequila I felt thetequila and jalapeno.
Yes, wow, yes, sweet in thebeginning.
In the beginning I can't talk Iam more tequila and spicy, and
spicy at the end, yeah, okay,delicious though I might have
(23:57):
another sip.
Yeah, yes, yes, that throatkick.
Yeah, um, but nice and cool, um, which is great for that day.
Is it a daytime?
As it is a daytime event,you're gonna be able to walk
around and taste it.
Yes, and this next one that'squeso, so that's gin.
Gaby Flores (24:18):
Oh yeah, and it's it's.
Is it sweeter it?
Karen Mac Nair (24:22):
is a red color Pomegranate.
Gaby Flores (24:27):
Rosemary syrup what makes?
Karen Mac Nair (24:30):
it red.
Gaby Flores (24:30):
Yeah, I'm going to taste it and tell you, I think
the syrup's what makes it thesyrup, yeah.
Karen Mac Nair (24:37):
Ooh good rosemary taste.
Sweet Light, yeah, lightrefreshing.
Yeah, do you serve this drink?
We do.
Is there anything on the rim?
Gaby Flores (24:49):
So a foam that's created.
Well, this one kind of has thefoam, but now I've learned that
there are vegan beaters.
That goes on it, because weused to do it with egg whites.
Some do the drinks where theyare, so vegan beaters now.
Karen Mac Nair (25:05):
Ooh nice.
It is delicious and this pairsvery well with the pasta.
There we go, Really smart,there you go.
Okay, now on to dessert.
Yes, I'm going to top it off.
Here we go.
There's a little bit of lemonwater.
I feel like this is the happyhour menu.
Two, two drinks, pasta and nowon to dessert.
(25:26):
Now dessert, yeah, okay.
So this is lemon withstrawberry.
It's got a beautiful strawberryon the top.
Yes, a lemon bar.
Moist Delicious, it's stuck inmy teeth.
That's a good sign of goodpastries.
So good, here we go.
There's the bite there.
Good pastries.
So good, here we go.
There's the bite, there's thelemon.
(25:47):
Yep, because you start with asweet flavor and then you do get
the nice bite, the nice lemontaste, but not overpowering,
right?
No?
And then the pastry underneathit's like crumbly delicious.
Yes, there we go.
Moist Perfect.
Gaby Flores (26:03):
Yeah.
Karen Mac Nair (26:03):
But crumble I love.
Delicious, moist, perfect, yeah, but crumble I love.
Your descriptions of theseitems.
Oh good, I'm glad.
I'm glad I'm right, that's whatI'm tasting.
I always hear, and when someonetastes food it's their own
palate, so it's hard for peopleto describe.
So I try to pay attention towhat I'm feeling yeah, no, it's
great well, this is delicious.
(26:25):
Make sure, if you're going toTaste of Arcadia, you stop by
the La Meridian Hotel booth.
There will be two boothsThere'll be a food and drink
booth and then a businessshowcase booth so you'll be able
to find out information abouthow to make all your
reservations and then have awonderful tasting so that you
can stop by.
Let's support our localbusinesses, so that you can stop
(26:45):
by.
Let's support our localbusinesses.
We really that is one of themain ideas of Tasting Arcadia
and Taste of Arcadia that weintroduce businesses to our
community.
So how do you get tickets?
I'm glad you asked, Gaby.
You go to tasteofarcadiacom tobuy your tickets.
Today there are gonna be somany wonderful food and drink
vendors and businesses.
We're excited.
(27:06):
So make sure you go totasteofarcadiacom.
John, we're done with anotherepisode, so why don't you take
us away?
John Villa (27:13):
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.
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