September 4, 2025 • 21 mins
Arcadia's dining scene wouldn't be complete without Outback Steakhouse, a community staple since 1995. On this episode of Tasting Arcadia, Karen Mac Nair talks with Jamie, the managing partner who boldly took the helm in 2020 during the COVID pandemic, shares the fascinating evolution of this beloved restaurant located at 166 East Huntington Drive.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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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 isa 21 andover event.
Get your tickets today attasteofarcadia.
com.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, for joining us with that great
introduction.
I'm so excited for everyone toget your tickets at
tasteofarcadia.
com.
Santa Anita Park is going tosparkle that day with all these
great food and drink vendors.
Hello everyone, I am KarenMcNair.
Welcome to the next episode ofTasting Arcadia.
(01:08):
We are excited to welcome oneof Arcadia's finest restaurants
in our downtown area OutbackSteakhouse Jamie.
Welcome, hello, hello, Jamie isthe Managing Partner.
Did I get that right?
Yes, the managing partner ofOutback Steakhouse.
(01:30):
It is always fun to go in andsee your smiling face.
Jaimee Reimer (01:33):
Thank you.
I've been there since I tookover in 2020.
So it's been a fun rollercoaster ride.
It has been amazing.
The town of Arcadia is justabsolutely amazing.
The people are just awesome,you know.
Karen Mac Nair (01:46):
Thank you for that.
I love you know it'sinteresting.
We've done quite a few episodesnow this year and how many
people started a business,started a job at 2020, at 2021,
during the pandemic Boy.
You guys are a strong group.
When you start in 2020, you'rereally.
It's like it's like thefreshman class came out strong
in 2020.
Right, we're built different,for sure.
Jaimee Reimer (02:07):
For sure.
Karen Mac Nair (02:09):
So why don't you tell us a little bit about
Outback?
Jaimee Reimer (02:18):
Awesome.
So Outback has been ourbuilding has been around since
1995, back when nothing elseexisted around it, which is so
crazy.
I actually have a picture in myoffice and it's just the
Outback by itself and nothing,nothing surrounding, and it's so
like, it's like empty, you know.
But obviously the community hasbeen building around it and it
has gotten, you know, just sohuge and crazy, which is amazing
.
But yeah, we've been there fora while and we will be there for
(02:40):
a while, you know.
Karen Mac Nair (02:41):
That is always great to hear.
Just with businesses the waythey are, it's nice to know we
have a community staple ofOutback Steakhouse so in case
people don't know and they'reout there listening where are
you exactly located?
Jaimee Reimer (02:54):
Awesome.
So we're located on 166 EastHuntington Drive.
Cross streets would be FirstStreet, I believe would be our
closest cross street.
If you go past the littlerailroad overpass, it says
Arcadia, you've gone too far.
Karen Mac Nair (03:10):
That's smart.
That's smart.
You have great parking too.
Yes, I do love that.
I enjoy going for lunch, soit's like I zip in Yep, have
great parking, zip out Yep, it'sa great place to have lunch.
Jaimee Reimer (03:25):
So, speaking of lunch, what are your hours of
operation?
So we open at 11 o'clock everyday.
Friday and Saturday, we closeat 11.
Sunday through Thursday weclose at 10 o'clock.
Karen Mac Nair (03:33):
Okay.
Jaimee Reimer (03:34):
Yeah.
So I'm like we've got a pretty,pretty large window to come in
and visit you know, and I'm likepeople can just pop in have a
beer, say hi, you know I do lovethat.
Karen Mac Nair (03:42):
Are you still doing the pickup takeout where
you can, okay?
Jaimee Reimer (03:45):
yeah, still doing to go.
Um, I was gonna say we just gotthis new cool like sticky.
It's called a sticky printerand it prints like little sticky
stickers for all the food itemsand stuff.
Yes, we're having a little toomuch fun with that in the back.
Karen Mac Nair (03:58):
It's fun.
Whatever makes operationseasier is helpful.
I have enjoyed a good fridaynight Outback steak at home.
Yes, yes, because I picked itup, gone home, watched a great
little movie and enjoyed my timethere.
So thank you for still doingthat.
Jaimee Reimer (04:12):
Yes, it's something that.
Karen Mac Nair (04:13):
I enjoy.
What if?
Jaimee Reimer (04:14):
you don't feel like driving, I'm like just door
dash it, you know have somebodypick it up for you.
Karen Mac Nair (04:19):
We're going to jump into the menu now, because
we know that's why people arelistening.
They want to know about thefood, so why don't you share?
Do you have a favorite food ordrink?
Jaimee Reimer (04:28):
Oh my gosh, I have many, many favorites, but
we just got there the cutestlittle thing.
So they're mozzarella sticksshaped like boomerangs Cute, and
they're so good.
We serve them with a littlemarinara dipping sauce and I
have been eating those probablylike three times a week now.
Oh boy, we've gotten them, butthey're so good.
(04:49):
So, new favorite for me, um.
Old favorite for me um, Iabsolutely love just our
signature sirloin.
Can't go wrong with the steakyou know, yep um.
But I like to add we have agarlic butter that we can put on
top of it, so I just likesmother it in butter and it's
just.
Karen Mac Nair (05:03):
It's amazing so, jamie, I had the honor of
interviewing you last year,right, and we had a drink with
the shark.
Jaimee Reimer (05:11):
Yes, the ozzy jazzy.
Okay, we still are featuringthe ozzy jazzy we do still have
it.
Karen Mac Nair (05:17):
He's still around, he is still around
that's what I named him, notoutback for the record.
If you want to listen to theold episode, right right.
Jaimee Reimer (05:24):
So we still have the shark drink.
We also have a koala punchwhich has a little koala duck
like rubber ducky that floats ontop.
We also have a crocktail whichis like a Midori kind of
flavored drink that has a littlecrocodile that sits on top as
well.
So I was like we've got plentyof animals over at the Outback.
Karen Mac Nair (05:42):
Yay, you can leave with a little gift, which
is so fun.
I just talked about all the fundrinks.
You have something popular onthe menu people enjoy.
Jaimee Reimer (05:54):
Something that's been super, super popular is
actually kind of making acomeback and we're actually
going to be featuring it atTaste of Arcadia is our Castaway
cocktail.
It's got some blood orangecitrus mix in there, a little
bit of pineapple, so it's kindof like a I would kind of put it
close to like a tropical.
Mai Tai-esque style drink, butit's super light, super
(06:14):
refreshing, amazing forsummertime.
It's probably going to be hotat Taste of Arcadia this year.
Karen Mac Nair (06:19):
Yes, we are planning that.
Jaimee Reimer (06:20):
Definitely something good to cool down with
.
Karen Mac Nair (06:22):
I put in a couple of phone calls, calls,
but I don't think I can controlthe weather quite yet.
So I love that we can at leasthave a signature cocktail.
That's a cool down and it'swarm today, so I'm staring at
these drinks.
If you're watching on YouTube,you can see how beautiful they
are.
If you're driving, just know.
It's a beautiful orange color.
It's orange and pineapple.
We'll talk more about it, butit looks delicious, wonderful to
(06:43):
cool down.
Now, jamie, I've asked thisquestion a couple times.
Well, on most episodes becausewe are the Chamber of Commerce.
Yes, so our goal is to haveeconomic growth in our community
.
So the big question is andeveryone has heard it so far but
how can we support yourbusiness?
How can we keep Outback running, doing great in our community?
Jaimee Reimer (07:04):
So the best way to support us is to come in, say
hi, hang out with us.
We've got some really greatservice staff members and a lot
of restaurants in general.
Just, we stay afloat with ourregular base.
So even if it's just stoppingby and you're having a cocktail
on your way home from work, needto unwind a little bit.
Have some bread, you know.
Karen Mac Nair (07:26):
Right.
Jaimee Reimer (07:27):
Hang out with the bartender for a sec.
Just stopping in and saying hiis what really does it for us,
you know.
Karen Mac Nair (07:33):
And I must compliment your staff, because I
go with friends at lunch andthen my husband, you know, after
work for dinner and your staffis always so welcoming,
remembers your name, remembersyour favorite drinks, you know,
remembers what you order.
So great job.
Go team at Outback.
So let's talk about your team,your business, the different
(07:54):
things.
Is there something you'rereally proud of?
Jaimee Reimer (07:56):
there at Outback, my staff, my staff is just
absolutely amazing.
We have collected such suchgreat people and it's crazy
because you're consistentlyhiring as a manager and stuff.
But I feel like we've retaineda lot of our staff members oh,
that's snaps Good job, which isjust awesome.
There's a couple that I've hadsince COVID and they've been on
(08:19):
this Outback journey with me,going through kind of the ups
and downs and everything thathappened after COVID and they've
stuck around and they areamazing at creating regulars, at
through kind of the ups anddowns and everything that
happened after COVID and they'vestuck around and they are.
They are amazing at creatingregulars, at taking care of our
people and they're so good theydo.
They remember your drinks, theyremember your order, they
remember that you like yoursalad with.
You know only three cucumbersand this many croutons and you
know it's true, cause I'm thatperson.
Karen Mac Nair (08:41):
Yes, no tomatoes .
Yes, guess on the cucumbers,they're so good Always so sweet
and they're just awesome.
Jaimee Reimer (08:49):
They really they make my job just absolutely
enjoyable.
You know, it's never.
Karen Mac Nair (08:53):
it's never work when I'm on shift, which is you
know, don't tell my boss thatwe'll keep it a secret, just for
everyone listening.
So have you participated intaste of arcadia before?
Jaimee Reimer (09:03):
because that's why we're here yes, so last year
, uh, we participated.
That was our first time aftercovid.
Um, we've participated in thepast when it was at the
arboretum.
But you know, um, I I feel likesan an Anita is kind of this
whole new, whole new, like justexperience for us.
You know, it's so large, it'sso fun.
There's so much space and somany different vendors and stuff
(09:23):
that are there, like it's Idon't know, it's so fun, I'm
getting excited about it now.
Karen Mac Nair (09:27):
I love that.
Buy your tickets now.
Tasteofarcadiacom.
Jamie's happy.
Jaimee Reimer (09:30):
I am happy I will see you there.
Karen Mac Nair (09:39):
Oh, that is so fun.
So you were there last year.
Outback itself was there beforethe pandemic.
So excited to be back Now we'regoing to talk about things we
have in front of us.
What are you taking for us totaste at?
Taste of Arcadia.
Jaimee Reimer (09:48):
Awesome.
So last year at Taste ofArcadia we featured some of our
pasta dishes.
I think we did some ribs aswell.
So this year I kind of wantedto go with some of our signature
items.
I'm going to start with thenewest one, which is going to be
our Tasmanian chili.
Okay, it is a no bean chili, soit's all meat, yes, which is
awesome, and it's got a very,very good like kick to it.
(10:11):
It's not overly spicy, but itgives you just that little
tingle on the end.
Karen Mac Nair (10:15):
Okay, I like that.
I like flavor, yes, but I don'tlike burning.
Jaimee Reimer (10:18):
No, and that's.
It's not overwhelming, it'svery light, but you feel it.
You know as you should.
Karen Mac Nair (10:24):
Okay, now we have the salad, and then we have
our salad.
Jaimee Reimer (10:27):
So I figured, with it being kind of hot this
year, that maybe something onthe lighter side, a little bit
refreshing, you know, just tokind of break up all that heavy
food as well you know, smart, sowe're featuring our blue cheese
pecan chop salad.
John Villa (10:40):
This is one of Outback's signature dishes.
Jaimee Reimer (10:42):
It's got little crispy noodles in there.
There's some candied pecans.
If you're a fan of blue cheese,the salad is for you.
It's got a blue cheesevinaigrette that we toss it in,
and then it also has some bluecheese crumbles on top.
Karen Mac Nair (10:54):
Okay, I'm very excited about that.
Jaimee Reimer (11:01):
And then our last item that we're featuring is
another signature.
Outback dish.
It is our Alice Springs chicken.
This has been around since thedawn of time, tried and true,
you know, but it is absolutelydelicious.
It's got honey, mustard,mushrooms, bacon, and then they
melt cheese on top of it.
Karen Mac Nair (11:13):
So yeah, so good , good can't go wrong, right so
you brought it with the bakedpotatoes that just yes, that's
just for the plate.
Jaimee Reimer (11:19):
I didn't want it to look lonely.
Karen Mac Nair (11:21):
I appreciate that the plating is beautiful.
Again, if you're on youtube youcould see it.
If not, we have this beautifulpiece of chicken.
I could see the mushrooms.
I'm excited in this wonderfulbaked potato world famous baked
potatoes from outback.
Yeah, they just are wonderful.
So, we're going to start withthe food and then we're going to
talk about the drinks.
John Villa (11:37):
after I taste Are we okay with that, all right, yes,
okay so I'm going to start withthe chili.
Karen Mac Nair (11:41):
Do you mind handing me the chili?
And then, jamie, when we do thedrinks, you'll have a cheers
with me.
Jaimee Reimer (11:48):
I will definitely partake in that with you.
Okay, so the chili right now.
Karen Mac Nair (11:51):
So the chili right now.
It has melted cheese on the topand then chives.
Yes, okay, it looks delicious,great meat.
I see tomatoes in it.
I'm putting it all on.
My mouth is watering.
Jaimee Reimer (12:11):
Okay.
Karen Mac Nair (12:12):
I'm going to see if I can do this and not be
messy.
Here we go.
A bite of the chili.
Jaimee Reimer (12:20):
Mmm, you get the kick on that right, I do.
Karen Mac Nair (12:25):
The kick and the flavor, mm-hmm, but the meat is
a real bite of meat.
Jaimee Reimer (12:29):
Yes, yes.
Karen Mac Nair (12:31):
Beef.
Jaimee Reimer (12:31):
Yes, shredded, it's shredded steak.
So yeah, I'm like it's, it'sshredded steak.
Karen Mac Nair (12:39):
So yeah, I'm like it's, it's good, it's yeah
and the kick's not overwhelmingright, like it's just nice and
smooth.
Jaimee Reimer (12:42):
This is delicious awesome yeah, and we.
I'm like we put this, so theguys in the back they'll put it
on our cheese fries and makechili cheese fries I've seen
some people do chili cheeseburgers with it.
Karen Mac Nair (12:51):
Yeah, it's wow very good because I think I was
expecting like a ground beef andit's like a real piece of steak
.
Jaimee Reimer (12:58):
Yes, yeah, no, it's very hearty.
I'm like I will eat probablyabout half of that and be full.
You know it's so good.
Yeah.
Karen Mac Nair (13:06):
OK, then next is the salad, which is exciting.
Ok, I'm going to get adifferent fork.
Heaven forbid, I upset mypalate in my tasting.
So this is the vinaigrettedressing yes, and the pecans and
pecans, yeah it gives it areally good balance.
Jaimee Reimer (13:28):
Um and I'm not a big blue cheese fan but I'm
obsessed with this vinaigrette.
It is just.
It's not like a super pow inyour face but you still get that
nice blue cheese on the backend.
It's really nice, it is true.
Karen Mac Nair (13:38):
It's got carrots in it, some cabbage lettuce.
I'm yeah, I'm gonna take asecond bite.
Oh, it's so bad, I'm gonna takea second bite Just to see.
Yeah, right right.
Jaimee Reimer (13:50):
Oh, my goodness, that is so good Right.
Karen Mac Nair (13:51):
Super refreshing too.
Yes, right, right.
Oh, my goodness, that is sogood.
Jaimee Reimer (13:53):
Right, super refreshing too, yes.
Karen Mac Nair (13:57):
Super refreshing People are going to love that.
Jaimee Reimer (14:00):
Yes, that's that vinaigrette, right, I'm telling
you, it's so addicting.
Karen Mac Nair (14:04):
So good, okay.
Next is the chicken, yay.
Jaimee Reimer (14:09):
Do I have a knife ?
I think you have one in yourlittle sleeve.
Karen Mac Nair (14:13):
I do have one here.
Okay, all right, scaredeverybody.
How am I gonna?
Jaimee Reimer (14:15):
cut this chicken.
I was like I don't have a thirdfork for you, though.
Karen Mac Nair (14:19):
So it's okay, so it's a chicken breast.
Jaimee Reimer (14:23):
Yeah, so grilled chicken breast or signature
grilled chicken on the Barbie.
We smother it in honey mustard,it's got mushrooms and bacon,
and then we slap some cheese ontop and then just stick it in
the broiler, kind of melt thatdown a little bit, you know,
kind of get a little crusty onthere, and it's just.
It's one of those bites whereyou're just like like, do these
go together?
And then you're like, oh my God, those go together so well.
Karen Mac Nair (14:45):
I'm trying to get a bite in where it has
everything.
So I've got chicken, bacon,mushrooms and cheese.
Yes, chicken breast is sotender you can taste the grilled
(15:05):
outside.
Yes, again, excuse me for beingrude.
Everybody, this is a tastingshow, so you get to hear me talk
the mushrooms and flavor andbacon you can't go wrong with
bacon, right it's just a hug atthe end.
Jaimee Reimer (15:22):
Yes.
Karen Mac Nair (15:22):
Or you're chewing.
Jaimee Reimer (15:23):
And then he's just blanketed you by cheese you
know Mm-hmm.
Karen Mac Nair (15:27):
Oh, my goodness, there's going to be a line at
your booth.
Jaimee Reimer (15:29):
Yes, and we hope so, we hope so.
Karen Mac Nair (15:31):
There is going to be a line.
Jaimee Reimer (15:32):
We're going to chop it up for the guests so
that.
So it'll be a nice little funbite-sized pieces for you guys.
That way you don't have to sitthere and dig into a full
chicken breast.
Karen Mac Nair (15:45):
That's smart.
Okay, I'm going to taste thebaked potato Just because it's
here.
It looks so good.
Jaimee Reimer (15:49):
Our signature baked potato, and we do fully
load our baked potatoes.
So for those guests coming inyou don't have to do just butter
, sour cream and chives, you canhave the cheese.
You can have the bacon, bacon,no extra charge.
And you just say you wanteverything on it.
Karen Mac Nair (16:09):
Yeah, you just say you want everything and we
fully load it for you guys.
Wow, yeah, I'll be honest.
I usually get the sweet potato,yes, yes, and I usually get it
totally dry because it's soflavorful.
Just on its own it is, it is,but there's lots of other
goodnesses there is if you do,which is not really a word right
, but good things that you couldhave on it well, and that's I
always.
Jaimee Reimer (16:21):
I always tell people if you get the sweet
potato, I'm like, get all thefixings and have that as your
dessert Cause it is.
Karen Mac Nair (16:27):
It's so wonderful.
That is smart, yes, so smart.
Okay, tell me about the drinks.
What do we have?
Jaimee Reimer (16:33):
So we have our Castaway cocktail, which I
talked about earlier.
Karen Mac Nair (16:37):
So nice tropical something going to be super
refreshing especially duringTaste of Arcadia, because it is
going to be a bit on the warmerside.
I'll go ahead and hand you one.
Thank you, I have a napkin tomake sure I don't spill, which I
just did.
Jaimee Reimer (16:53):
I'm like, and I will sip this with you, Okay.
Karen Mac Nair (16:56):
Cheers this is the one.
Orange and pineapple.
Jaimee Reimer (17:00):
Oh yum, I'm like super refreshing, very tropical.
Karen Mac Nair (17:06):
Ooh, that is tropical.
Jaimee Reimer (17:07):
Right, right, isn't that so nice?
Is there alcohol in it?
There is alcohol in there.
Which spirit is it?
So it actually has threedifferent spirits in there.
It's two different types of rum.
We've got a coconut rum and apassion fruit rum, and then we
also have a vodka in there thatis a mandarin vodka.
Okay, yes.
Karen Mac Nair (17:24):
Yes, it just tastes like a tropical goodness,
right?
Oh my gosh.
The people who love to lie by apool and have a drink are going
to thoroughly enjoy this one,right?
Jaimee Reimer (17:33):
Right.
Wow, I think it's amazing andit's so pretty to look at.
The color is just absolutelygorgeous.
I wish I had like clothes inthat color.
Karen Mac Nair (17:40):
You know that's true, hey, I've heard that.
That.
Um, yellows are the color forsummer.
Oh, I love that.
I know I did too.
Okay, what's the next one?
Sorry, now I was off on clothes, wrong, wrong podcast.
Jaimee Reimer (17:52):
Let's get back to tasting um, so we have our
desert pear sparkler.
Karen Mac Nair (17:57):
Um, I was gonna do a non-alcoholic beverage,
just because some people justsome people don't drink um and I
still would like to havesomething refreshing for
everybody to try thank you forthat clapping the people who
don't drink are clapping rightnow like this is what we needed.
Jaimee Reimer (18:09):
Yes, yes so it's our, it's one of our signature
mocktails, um, it's got somedesert pear, some citrus juices
in there and a little bit ofgrapefruit soda, uh, just to top
it, um, to kind of balanceeverything out.
So again something super light,super refreshing and again
something very pretty to look atit is gorgeous, yeah, I was
like, if you're listening along,it's a very beautiful purple
(18:32):
drink.
And that's where you get thatdragon fruit kind of flavor in
there and everything like that.
Karen Mac Nair (18:37):
It looks like a trifecta.
It just starts off purple atthe bottom and gets lighter,
with a beautiful lemon on top.
Cheers, cheers to mocktails, ohso refreshing that really is
wow.
Jaimee Reimer (18:54):
It's like a sparkling punch right, right,
yes, and like it's not overlysweet, and that's what I really
love about it is like it's notfull of sugar, you know.
Karen Mac Nair (19:03):
Thank you, yes, because I was having my skinny
potato over here Right that.
I really can't have anymore.
Jamie, I feel like we've talkedabout a lot.
Is there anything we'veforgotten?
Anything else you wanted toshare about Outback I?
Jaimee Reimer (19:20):
was going to say no, I'm like stop by say hi.
We've started to do cateringthis past year, so if you do
have a big event we're actuallydoing a wedding anniversary for
a couple of our regulars comingup here in September as well,
and we're super jazzed about it.
We love doing events like that.
We love being included insomebody's special moment like
that.
So I'm like, if you have anevent cater with us, I'm like it
(19:43):
is awesome, it travels verywell, it does travel.
Karen Mac Nair (19:46):
Well, it does travel well.
Jaimee Reimer (19:48):
And it's just something special that you know,
especially if you have like awork group or something like
that and you guys get togetherlike it's just something special
and you know, not just like arun of the mill, like, oh, we're
going to do sandwiches again.
Karen Mac Nair (19:58):
You know, right, right and it's nice just to
have it taken care of.
Quality food yes, taken care ofyep delivered to your home or a
venue.
It's just a great place.
Jaimee Reimer (20:08):
You might not think about back for catering,
but you should start thinkingabout it you should definitely
think about it, come in yes,talk.
Karen Mac Nair (20:14):
I was gonna say talk to us like I work there,
talk to us yes we will help youwell, jamie.
Thank you again for being here,second season of podcast.
You have been on both seasons,so thank you so much.
We're excited for you to be atTaste of Arcadia, so thank you
so much.
Jaimee Reimer (20:31):
No, thank you, guys for having us.
I'm super jazzed to do it again.
It's going to be even betterthan last year.
Karen Mac Nair (20:37):
I'm clapping because I so agree.
So everyone go to taste ofArcadia dotcom.
Get your tickets today, John.
I'm sure you have more to tellus about that, so take it away.
John Villa (20:47):
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 attasteofarcadia.
com.
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 attasteofarcadia.
com.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, for joining us with that great
introduction.
I'm so excited for everyone toget your tickets at
tasteofarcadia.
com.
Santa Anita Park is going tosparkle that day with all these
great food and drink vendors.
Hello everyone, I am KarenMcNair.
Welcome to the next episode ofTasting Arcadia.
(01:08):
We are excited to welcome oneof Arcadia's finest restaurants
in our downtown area OutbackSteakhouse Jamie.
Welcome, hello, hello, Jamie isthe Managing Partner.
Did I get that right?
Yes, the managing partner ofOutback Steakhouse.
(01:30):
It is always fun to go in andsee your smiling face.
Jaimee Reimer (01:33):
Thank you.
I've been there since I tookover in 2020.
So it's been a fun rollercoaster ride.
It has been amazing.
The town of Arcadia is justabsolutely amazing.
The people are just awesome,you know.
Karen Mac Nair (01:46):
Thank you for that.
I love you know it'sinteresting.
We've done quite a few episodesnow this year and how many
people started a business,started a job at 2020, at 2021,
during the pandemic Boy.
You guys are a strong group.
When you start in 2020, you'rereally.
It's like it's like thefreshman class came out strong
in 2020.
Right, we're built different,for sure.
Jaimee Reimer (02:07):
For sure.
Karen Mac Nair (02:09):
So why don't you tell us a little bit about
Outback?
Jaimee Reimer (02:18):
Awesome.
So Outback has been ourbuilding has been around since
1995, back when nothing elseexisted around it, which is so
crazy.
I actually have a picture in myoffice and it's just the
Outback by itself and nothing,nothing surrounding, and it's so
like, it's like empty, you know.
But obviously the community hasbeen building around it and it
has gotten, you know, just sohuge and crazy, which is amazing
.
But yeah, we've been there fora while and we will be there for
(02:40):
a while, you know.
Karen Mac Nair (02:41):
That is always great to hear.
Just with businesses the waythey are, it's nice to know we
have a community staple ofOutback Steakhouse so in case
people don't know and they'reout there listening where are
you exactly located?
Jaimee Reimer (02:54):
Awesome.
So we're located on 166 EastHuntington Drive.
Cross streets would be FirstStreet, I believe would be our
closest cross street.
If you go past the littlerailroad overpass, it says
Arcadia, you've gone too far.
Karen Mac Nair (03:10):
That's smart.
That's smart.
You have great parking too.
Yes, I do love that.
I enjoy going for lunch, soit's like I zip in Yep, have
great parking, zip out Yep, it'sa great place to have lunch.
Jaimee Reimer (03:25):
So, speaking of lunch, what are your hours of
operation?
So we open at 11 o'clock everyday.
Friday and Saturday, we closeat 11.
Sunday through Thursday weclose at 10 o'clock.
Karen Mac Nair (03:33):
Okay.
Jaimee Reimer (03:34):
Yeah.
So I'm like we've got a pretty,pretty large window to come in
and visit you know, and I'm likepeople can just pop in have a
beer, say hi, you know I do lovethat.
Karen Mac Nair (03:42):
Are you still doing the pickup takeout where
you can, okay?
Jaimee Reimer (03:45):
yeah, still doing to go.
Um, I was gonna say we just gotthis new cool like sticky.
It's called a sticky printerand it prints like little sticky
stickers for all the food itemsand stuff.
Yes, we're having a little toomuch fun with that in the back.
Karen Mac Nair (03:58):
It's fun.
Whatever makes operationseasier is helpful.
I have enjoyed a good fridaynight Outback steak at home.
Yes, yes, because I picked itup, gone home, watched a great
little movie and enjoyed my timethere.
So thank you for still doingthat.
Jaimee Reimer (04:12):
Yes, it's something that.
Karen Mac Nair (04:13):
I enjoy.
What if?
Jaimee Reimer (04:14):
you don't feel like driving, I'm like just door
dash it, you know have somebodypick it up for you.
Karen Mac Nair (04:19):
We're going to jump into the menu now, because
we know that's why people arelistening.
They want to know about thefood, so why don't you share?
Do you have a favorite food ordrink?
Jaimee Reimer (04:28):
Oh my gosh, I have many, many favorites, but
we just got there the cutestlittle thing.
So they're mozzarella sticksshaped like boomerangs Cute, and
they're so good.
We serve them with a littlemarinara dipping sauce and I
have been eating those probablylike three times a week now.
Oh boy, we've gotten them, butthey're so good.
(04:49):
So, new favorite for me, um.
Old favorite for me um, Iabsolutely love just our
signature sirloin.
Can't go wrong with the steakyou know, yep um.
But I like to add we have agarlic butter that we can put on
top of it, so I just likesmother it in butter and it's
just.
Karen Mac Nair (05:03):
It's amazing so, jamie, I had the honor of
interviewing you last year,right, and we had a drink with
the shark.
Jaimee Reimer (05:11):
Yes, the ozzy jazzy.
Okay, we still are featuringthe ozzy jazzy we do still have
it.
Karen Mac Nair (05:17):
He's still around, he is still around
that's what I named him, notoutback for the record.
If you want to listen to theold episode, right right.
Jaimee Reimer (05:24):
So we still have the shark drink.
We also have a koala punchwhich has a little koala duck
like rubber ducky that floats ontop.
We also have a crocktail whichis like a Midori kind of
flavored drink that has a littlecrocodile that sits on top as
well.
So I was like we've got plentyof animals over at the Outback.
Karen Mac Nair (05:42):
Yay, you can leave with a little gift, which
is so fun.
I just talked about all the fundrinks.
You have something popular onthe menu people enjoy.
Jaimee Reimer (05:54):
Something that's been super, super popular is
actually kind of making acomeback and we're actually
going to be featuring it atTaste of Arcadia is our Castaway
cocktail.
It's got some blood orangecitrus mix in there, a little
bit of pineapple, so it's kindof like a I would kind of put it
close to like a tropical.
Mai Tai-esque style drink, butit's super light, super
(06:14):
refreshing, amazing forsummertime.
It's probably going to be hotat Taste of Arcadia this year.
Karen Mac Nair (06:19):
Yes, we are planning that.
Jaimee Reimer (06:20):
Definitely something good to cool down with
.
Karen Mac Nair (06:22):
I put in a couple of phone calls, calls,
but I don't think I can controlthe weather quite yet.
So I love that we can at leasthave a signature cocktail.
That's a cool down and it'swarm today, so I'm staring at
these drinks.
If you're watching on YouTube,you can see how beautiful they
are.
If you're driving, just know.
It's a beautiful orange color.
It's orange and pineapple.
We'll talk more about it, butit looks delicious, wonderful to
(06:43):
cool down.
Now, jamie, I've asked thisquestion a couple times.
Well, on most episodes becausewe are the Chamber of Commerce.
Yes, so our goal is to haveeconomic growth in our community
.
So the big question is andeveryone has heard it so far but
how can we support yourbusiness?
How can we keep Outback running, doing great in our community?
Jaimee Reimer (07:04):
So the best way to support us is to come in, say
hi, hang out with us.
We've got some really greatservice staff members and a lot
of restaurants in general.
Just, we stay afloat with ourregular base.
So even if it's just stoppingby and you're having a cocktail
on your way home from work, needto unwind a little bit.
Have some bread, you know.
Karen Mac Nair (07:26):
Right.
Jaimee Reimer (07:27):
Hang out with the bartender for a sec.
Just stopping in and saying hiis what really does it for us,
you know.
Karen Mac Nair (07:33):
And I must compliment your staff, because I
go with friends at lunch andthen my husband, you know, after
work for dinner and your staffis always so welcoming,
remembers your name, remembersyour favorite drinks, you know,
remembers what you order.
So great job.
Go team at Outback.
So let's talk about your team,your business, the different
(07:54):
things.
Is there something you'rereally proud of?
Jaimee Reimer (07:56):
there at Outback, my staff, my staff is just
absolutely amazing.
We have collected such suchgreat people and it's crazy
because you're consistentlyhiring as a manager and stuff.
But I feel like we've retaineda lot of our staff members oh,
that's snaps Good job, which isjust awesome.
There's a couple that I've hadsince COVID and they've been on
(08:19):
this Outback journey with me,going through kind of the ups
and downs and everything thathappened after COVID and they've
stuck around and they areamazing at creating regulars, at
through kind of the ups anddowns and everything that
happened after COVID and they'vestuck around and they are.
They are amazing at creatingregulars, at taking care of our
people and they're so good theydo.
They remember your drinks, theyremember your order, they
remember that you like yoursalad with.
You know only three cucumbersand this many croutons and you
know it's true, cause I'm thatperson.
Karen Mac Nair (08:41):
Yes, no tomatoes .
Yes, guess on the cucumbers,they're so good Always so sweet
and they're just awesome.
Jaimee Reimer (08:49):
They really they make my job just absolutely
enjoyable.
You know, it's never.
Karen Mac Nair (08:53):
it's never work when I'm on shift, which is you
know, don't tell my boss thatwe'll keep it a secret, just for
everyone listening.
So have you participated intaste of arcadia before?
Jaimee Reimer (09:03):
because that's why we're here yes, so last year
, uh, we participated.
That was our first time aftercovid.
Um, we've participated in thepast when it was at the
arboretum.
But you know, um, I I feel likesan an Anita is kind of this
whole new, whole new, like justexperience for us.
You know, it's so large, it'sso fun.
There's so much space and somany different vendors and stuff
(09:23):
that are there, like it's Idon't know, it's so fun, I'm
getting excited about it now.
Karen Mac Nair (09:27):
I love that.
Buy your tickets now.
Tasteofarcadiacom.
Jamie's happy.
Jaimee Reimer (09:30):
I am happy I will see you there.
Karen Mac Nair (09:39):
Oh, that is so fun.
So you were there last year.
Outback itself was there beforethe pandemic.
So excited to be back Now we'regoing to talk about things we
have in front of us.
What are you taking for us totaste at?
Taste of Arcadia.
Jaimee Reimer (09:48):
Awesome.
So last year at Taste ofArcadia we featured some of our
pasta dishes.
I think we did some ribs aswell.
So this year I kind of wantedto go with some of our signature
items.
I'm going to start with thenewest one, which is going to be
our Tasmanian chili.
Okay, it is a no bean chili, soit's all meat, yes, which is
awesome, and it's got a very,very good like kick to it.
(10:11):
It's not overly spicy, but itgives you just that little
tingle on the end.
Karen Mac Nair (10:15):
Okay, I like that.
I like flavor, yes, but I don'tlike burning.
Jaimee Reimer (10:18):
No, and that's.
It's not overwhelming, it'svery light, but you feel it.
You know as you should.
Karen Mac Nair (10:24):
Okay, now we have the salad, and then we have
our salad.
Jaimee Reimer (10:27):
So I figured, with it being kind of hot this
year, that maybe something onthe lighter side, a little bit
refreshing, you know, just tokind of break up all that heavy
food as well you know, smart, sowe're featuring our blue cheese
pecan chop salad.
John Villa (10:40):
This is one of Outback's signature dishes.
Jaimee Reimer (10:42):
It's got little crispy noodles in there.
There's some candied pecans.
If you're a fan of blue cheese,the salad is for you.
It's got a blue cheesevinaigrette that we toss it in,
and then it also has some bluecheese crumbles on top.
Karen Mac Nair (10:54):
Okay, I'm very excited about that.
Jaimee Reimer (11:01):
And then our last item that we're featuring is
another signature.
Outback dish.
It is our Alice Springs chicken.
This has been around since thedawn of time, tried and true,
you know, but it is absolutelydelicious.
It's got honey, mustard,mushrooms, bacon, and then they
melt cheese on top of it.
Karen Mac Nair (11:13):
So yeah, so good , good can't go wrong, right so
you brought it with the bakedpotatoes that just yes, that's
just for the plate.
Jaimee Reimer (11:19):
I didn't want it to look lonely.
Karen Mac Nair (11:21):
I appreciate that the plating is beautiful.
Again, if you're on youtube youcould see it.
If not, we have this beautifulpiece of chicken.
I could see the mushrooms.
I'm excited in this wonderfulbaked potato world famous baked
potatoes from outback.
Yeah, they just are wonderful.
So, we're going to start withthe food and then we're going to
talk about the drinks.
John Villa (11:37):
after I taste Are we okay with that, all right, yes,
okay so I'm going to start withthe chili.
Karen Mac Nair (11:41):
Do you mind handing me the chili?
And then, jamie, when we do thedrinks, you'll have a cheers
with me.
Jaimee Reimer (11:48):
I will definitely partake in that with you.
Okay, so the chili right now.
Karen Mac Nair (11:51):
So the chili right now.
It has melted cheese on the topand then chives.
Yes, okay, it looks delicious,great meat.
I see tomatoes in it.
I'm putting it all on.
My mouth is watering.
Jaimee Reimer (12:11):
Okay.
Karen Mac Nair (12:12):
I'm going to see if I can do this and not be
messy.
Here we go.
A bite of the chili.
Jaimee Reimer (12:20):
Mmm, you get the kick on that right, I do.
Karen Mac Nair (12:25):
The kick and the flavor, mm-hmm, but the meat is
a real bite of meat.
Jaimee Reimer (12:29):
Yes, yes.
Karen Mac Nair (12:31):
Beef.
Jaimee Reimer (12:31):
Yes, shredded, it's shredded steak.
So yeah, I'm like it's, it'sshredded steak.
Karen Mac Nair (12:39):
So yeah, I'm like it's, it's good, it's yeah
and the kick's not overwhelmingright, like it's just nice and
smooth.
Jaimee Reimer (12:42):
This is delicious awesome yeah, and we.
I'm like we put this, so theguys in the back they'll put it
on our cheese fries and makechili cheese fries I've seen
some people do chili cheeseburgers with it.
Karen Mac Nair (12:51):
Yeah, it's wow very good because I think I was
expecting like a ground beef andit's like a real piece of steak
.
Jaimee Reimer (12:58):
Yes, yeah, no, it's very hearty.
I'm like I will eat probablyabout half of that and be full.
You know it's so good.
Yeah.
Karen Mac Nair (13:06):
OK, then next is the salad, which is exciting.
Ok, I'm going to get adifferent fork.
Heaven forbid, I upset mypalate in my tasting.
So this is the vinaigrettedressing yes, and the pecans and
pecans, yeah it gives it areally good balance.
Jaimee Reimer (13:28):
Um and I'm not a big blue cheese fan but I'm
obsessed with this vinaigrette.
It is just.
It's not like a super pow inyour face but you still get that
nice blue cheese on the backend.
It's really nice, it is true.
Karen Mac Nair (13:38):
It's got carrots in it, some cabbage lettuce.
I'm yeah, I'm gonna take asecond bite.
Oh, it's so bad, I'm gonna takea second bite Just to see.
Yeah, right right.
Jaimee Reimer (13:50):
Oh, my goodness, that is so good Right.
Karen Mac Nair (13:51):
Super refreshing too.
Yes, right, right.
Oh, my goodness, that is sogood.
Jaimee Reimer (13:53):
Right, super refreshing too, yes.
Karen Mac Nair (13:57):
Super refreshing People are going to love that.
Jaimee Reimer (14:00):
Yes, that's that vinaigrette, right, I'm telling
you, it's so addicting.
Karen Mac Nair (14:04):
So good, okay.
Next is the chicken, yay.
Jaimee Reimer (14:09):
Do I have a knife ?
I think you have one in yourlittle sleeve.
Karen Mac Nair (14:13):
I do have one here.
Okay, all right, scaredeverybody.
How am I gonna?
Jaimee Reimer (14:15):
cut this chicken.
I was like I don't have a thirdfork for you, though.
Karen Mac Nair (14:19):
So it's okay, so it's a chicken breast.
Jaimee Reimer (14:23):
Yeah, so grilled chicken breast or signature
grilled chicken on the Barbie.
We smother it in honey mustard,it's got mushrooms and bacon,
and then we slap some cheese ontop and then just stick it in
the broiler, kind of melt thatdown a little bit, you know,
kind of get a little crusty onthere, and it's just.
It's one of those bites whereyou're just like like, do these
go together?
And then you're like, oh my God, those go together so well.
Karen Mac Nair (14:45):
I'm trying to get a bite in where it has
everything.
So I've got chicken, bacon,mushrooms and cheese.
Yes, chicken breast is sotender you can taste the grilled
(15:05):
outside.
Yes, again, excuse me for beingrude.
Everybody, this is a tastingshow, so you get to hear me talk
the mushrooms and flavor andbacon you can't go wrong with
bacon, right it's just a hug atthe end.
Jaimee Reimer (15:22):
Yes.
Karen Mac Nair (15:22):
Or you're chewing.
Jaimee Reimer (15:23):
And then he's just blanketed you by cheese you
know Mm-hmm.
Karen Mac Nair (15:27):
Oh, my goodness, there's going to be a line at
your booth.
Jaimee Reimer (15:29):
Yes, and we hope so, we hope so.
Karen Mac Nair (15:31):
There is going to be a line.
Jaimee Reimer (15:32):
We're going to chop it up for the guests so
that.
So it'll be a nice little funbite-sized pieces for you guys.
That way you don't have to sitthere and dig into a full
chicken breast.
Karen Mac Nair (15:45):
That's smart.
Okay, I'm going to taste thebaked potato Just because it's
here.
It looks so good.
Jaimee Reimer (15:49):
Our signature baked potato, and we do fully
load our baked potatoes.
So for those guests coming inyou don't have to do just butter
, sour cream and chives, you canhave the cheese.
You can have the bacon, bacon,no extra charge.
And you just say you wanteverything on it.
Karen Mac Nair (16:09):
Yeah, you just say you want everything and we
fully load it for you guys.
Wow, yeah, I'll be honest.
I usually get the sweet potato,yes, yes, and I usually get it
totally dry because it's soflavorful.
Just on its own it is, it is,but there's lots of other
goodnesses there is if you do,which is not really a word right
, but good things that you couldhave on it well, and that's I
always.
Jaimee Reimer (16:21):
I always tell people if you get the sweet
potato, I'm like, get all thefixings and have that as your
dessert Cause it is.
Karen Mac Nair (16:27):
It's so wonderful.
That is smart, yes, so smart.
Okay, tell me about the drinks.
What do we have?
Jaimee Reimer (16:33):
So we have our Castaway cocktail, which I
talked about earlier.
Karen Mac Nair (16:37):
So nice tropical something going to be super
refreshing especially duringTaste of Arcadia, because it is
going to be a bit on the warmerside.
I'll go ahead and hand you one.
Thank you, I have a napkin tomake sure I don't spill, which I
just did.
Jaimee Reimer (16:53):
I'm like, and I will sip this with you, Okay.
Karen Mac Nair (16:56):
Cheers this is the one.
Orange and pineapple.
Jaimee Reimer (17:00):
Oh yum, I'm like super refreshing, very tropical.
Karen Mac Nair (17:06):
Ooh, that is tropical.
Jaimee Reimer (17:07):
Right, right, isn't that so nice?
Is there alcohol in it?
There is alcohol in there.
Which spirit is it?
So it actually has threedifferent spirits in there.
It's two different types of rum.
We've got a coconut rum and apassion fruit rum, and then we
also have a vodka in there thatis a mandarin vodka.
Okay, yes.
Karen Mac Nair (17:24):
Yes, it just tastes like a tropical goodness,
right?
Oh my gosh.
The people who love to lie by apool and have a drink are going
to thoroughly enjoy this one,right?
Jaimee Reimer (17:33):
Right.
Wow, I think it's amazing andit's so pretty to look at.
The color is just absolutelygorgeous.
I wish I had like clothes inthat color.
Karen Mac Nair (17:40):
You know that's true, hey, I've heard that.
That.
Um, yellows are the color forsummer.
Oh, I love that.
I know I did too.
Okay, what's the next one?
Sorry, now I was off on clothes, wrong, wrong podcast.
Jaimee Reimer (17:52):
Let's get back to tasting um, so we have our
desert pear sparkler.
Karen Mac Nair (17:57):
Um, I was gonna do a non-alcoholic beverage,
just because some people justsome people don't drink um and I
still would like to havesomething refreshing for
everybody to try thank you forthat clapping the people who
don't drink are clapping rightnow like this is what we needed.
Jaimee Reimer (18:09):
Yes, yes so it's our, it's one of our signature
mocktails, um, it's got somedesert pear, some citrus juices
in there and a little bit ofgrapefruit soda, uh, just to top
it, um, to kind of balanceeverything out.
So again something super light,super refreshing and again
something very pretty to look atit is gorgeous, yeah, I was
like, if you're listening along,it's a very beautiful purple
(18:32):
drink.
And that's where you get thatdragon fruit kind of flavor in
there and everything like that.
Karen Mac Nair (18:37):
It looks like a trifecta.
It just starts off purple atthe bottom and gets lighter,
with a beautiful lemon on top.
Cheers, cheers to mocktails, ohso refreshing that really is
wow.
Jaimee Reimer (18:54):
It's like a sparkling punch right, right,
yes, and like it's not overlysweet, and that's what I really
love about it is like it's notfull of sugar, you know.
Karen Mac Nair (19:03):
Thank you, yes, because I was having my skinny
potato over here Right that.
I really can't have anymore.
Jamie, I feel like we've talkedabout a lot.
Is there anything we'veforgotten?
Anything else you wanted toshare about Outback I?
Jaimee Reimer (19:20):
was going to say no, I'm like stop by say hi.
We've started to do cateringthis past year, so if you do
have a big event we're actuallydoing a wedding anniversary for
a couple of our regulars comingup here in September as well,
and we're super jazzed about it.
We love doing events like that.
We love being included insomebody's special moment like
that.
So I'm like, if you have anevent cater with us, I'm like it
(19:43):
is awesome, it travels verywell, it does travel.
Karen Mac Nair (19:46):
Well, it does travel well.
Jaimee Reimer (19:48):
And it's just something special that you know,
especially if you have like awork group or something like
that and you guys get togetherlike it's just something special
and you know, not just like arun of the mill, like, oh, we're
going to do sandwiches again.
Karen Mac Nair (19:58):
You know, right, right and it's nice just to
have it taken care of.
Quality food yes, taken care ofyep delivered to your home or a
venue.
It's just a great place.
Jaimee Reimer (20:08):
You might not think about back for catering,
but you should start thinkingabout it you should definitely
think about it, come in yes,talk.
Karen Mac Nair (20:14):
I was gonna say talk to us like I work there,
talk to us yes we will help youwell, jamie.
Thank you again for being here,second season of podcast.
You have been on both seasons,so thank you so much.
We're excited for you to be atTaste of Arcadia, so thank you
so much.
Jaimee Reimer (20:31):
No, thank you, guys for having us.
I'm super jazzed to do it again.
It's going to be even betterthan last year.
Karen Mac Nair (20:37):
I'm clapping because I so agree.
So everyone go to taste ofArcadia dotcom.
Get your tickets today, John.
I'm sure you have more to tellus about that, so take it away.
John Villa (20:47):
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 attasteofarcadia.
com.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
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Paper Ghosts: The Texas Teen Murders
Paper Ghosts: The Texas Teen Murders takes you back to 1983, when two teenagers were found murdered, execution-style, on a quiet Texas hill. What followed was decades of rumors, false leads, and a case that law enforcement could never seem to close. Now, veteran investigative journalist M. William Phelps reopens the file — uncovering new witnesses, hidden evidence, and a shocking web of deaths that may all be connected. Over nine gripping episodes, Paper Ghosts: The Texas Teen Murders unravels a story 42 years in the making… and asks the question: who’s really been hiding the truth?
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