September 8, 2025 • 17 mins
On this episode with Tasting Arcadia with Karen Mac Nair she steps into the storied world of Santa Anita Park through our conversation with Rick Bakker, Director of Hospitality at this iconic Arcadia landmark. For 91 years, Santa Anita has been more than just a premier horse racing venue—it's been the backdrop for countless family memories, culinary traditions, and community gatherings. Rick also shares what Santa Anita Park is bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
Follow us on social media. Join us for another episode of Tasting Arcadia.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadia.
tasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Hi, John.
Thank you so much forintroducing me again.
Hello everyone, I am KarenMcNair, the CEO of the Arcadia
Chamber of Commerce and the hostfor Tasting Arcadia.
It's another wonderful podcastabout tasting at the different
places throughout Arcadia andthe San Gabriel Valley.
(01:08):
Today I'm really excited I haveRick with me.
He's the Director ofHospitality at Santa Anita Park.
Welcome, Rick.
Rick Bakker (01:16):
I appreciate it.
Karen Mac Nair (01:17):
We've already had some time to catch up, so
I'm excited to share witheveryone out there all that is
going on at Santa Anita Park.
If you did not know, taste ofArcadia will be at Santa Anita
Park this year at September 13th.
I feel like you should know,though, because John just told
you, so if you weren't listening, then you know.
You can go to tasteofarcadiacom, and it is at the beautiful
(01:37):
Santa Anita Park in the paddockarea.
But we're going to get to knowa little bit more.
Rick has some great things toshare.
So, rick, why don't you tell us?
We all talk about Santa AnitaPark all the time.
I feel like we all drive pastSanta Anita Park all the time,
but what is the actual locationof Santa Anita Park?
Rick Bakker (01:56):
Everybody must have seen it at some point right,
you think right If you live inthis area.
If you commute in this area,you've got to have seen it.
Karen Mac Nair (02:01):
I feel like commute in this area you gotta
have like it's a yes, but goahead tell, just in case.
I don't want to miss it.
Rick Bakker (02:04):
So our official address is 285 west huntington
drive.
Uh in arcadia, um, but to getinto the track we have many
gates so um, there's a gate.
Five off of huntington isprobably your best bet on a race
day, uh-huh um, and otherwiseoff of baltwin, right between
the mall and us, there's abeautiful gate to get into our
(02:25):
security booth and explain whyyou're there.
Karen Mac Nair (02:29):
I do have to tell everyone if you're driving
to Santa Anita Park and you passthe little round building that
is the chamber office, so youeither need to wave to us or
stop by.
I feel like everyone shouldknow that too.
Rick Bakker (02:39):
We are very close.
Karen Mac Nair (02:41):
We are very close.
We're neighbors, yay.
So tell me a little about theseason starting.
Explain which season is thisthe short season?
The long season?
What do we have right now?
Rick Bakker (02:52):
We are after the summer, we're going into our
short season.
It's a five-week race meetending starting September 26th,
ending October last weekend, Ithink it's 26th um, ending
october last weekend, I thinkit's 26th um, and it's five
weeks of great thoroughbredracing um in a beautiful
(03:12):
location.
Karen Mac Nair (03:13):
so I always feel like it's so exciting for the
san diego park to open up again.
It's just like a breath ofentertainment, excitement, so
many things happening right um,I do want to ask this question
for a future.
So then we we take a breakright at santa ida park and it
opens up again the day afterchristmas, right?
for 91 years now okay, I justhave to say if you ever go
(03:36):
around town, doesn't everyonehave like an opening day story
growing up as a kid?
Recently they stopped by.
I feel like I hear the openingday I've never spoken to anyone
not having a story.
Okay, I thought you were gonnasay that you hadn't heard it.
No, no, absolutely.
Yeah, everyone has.
Rick Bakker (03:50):
Everybody came with their grandpa, or with their
dad or with somebody.
Yeah, yeah, it's, it's beentradition and it's it's.
You know, it's still ourbiggest day of the year.
We expect 45 to 50 000 peopleand it's a it big party, so yeah
you guys are great at bigparties.
Karen Mac Nair (04:08):
I have to say that so when you're in Santa
Anita Park, there's, your focusis food.
Our podcast is focused on food,so let's talk about I'm in
Santa Anita Park.
What are some places I couldeat?
There's many, many places.
Rick Bakker (04:23):
So we obviously have your typical concessionaire
fare um your hot dogs, yournachos um.
Come on a dollar day, we havethe two dollar hot dogs still um
.
But we have so much more right.
We have a big outdoorrestaurant called silks um where
we have like a fast style umfood service um anything from
(04:49):
burritos to, you know, chickensandwiches, steak sandwiches
yeah um.
We have our front runnerrestaurant, which is a little
more fine dining um, where stillour most popular this is is our
you know front runner burgerokay, that's my favorite.
Karen Mac Nair (05:05):
It's for sure, it's my favorite too that and
chicken wings, and we're allgood.
Rick Bakker (05:09):
We're all good for the day um and then we have some
other like really nice places.
I want to point out clocker'scorner, which, yes, you know,
for the morning workouts is agreat breakfast spot um Probably
the best breakfast burrito youcan find for $9 in the area.
Karen Mac Nair (05:28):
With the best view that you can get for $9.
I was about to say Withdefinitely a treat With the best
breakfast burrito.
Rick Bakker (05:34):
Sun coming up on the mount, the San Gabriel
Mountains, horses on the track,so it's beautiful.
Karen Mac Nair (05:42):
So with this, do you have any any like?
Can I go for happy hour whilethe track's open?
Is there's anything fun to do?
There's a lot of fun to do um,obviously the racing is very
exciting.
Rick Bakker (05:54):
Um, every friday we have happy hour.
Okay, all day happy hour, oh,on friday it's a happy day it's
a happy day.
It really is so um we have alot of you know great features
on friday it's a happy day.
It's a happy day, it really is.
So we have a lot of you knowgreat features.
On Friday it's free parking,free admission.
You can get drinks half off atcertain locations, and we
(06:16):
usually have food specials aswell in our food court.
At our taco stand LosCaballeros in front, we do
specials.
So Friday is really the day tocome.
So take the day off and come tothe track.
Karen Mac Nair (06:29):
I did not know that.
It's like fun Friday it is.
It really needs to happen.
Are there any?
So there's so much history atSanta Anita Park.
We could do a two-hour podcastjust about the history at Santa
Anita Park and then I'd have tocue slides for YouTube and
there'd be so many things.
Again, I want to keep itfocused on food.
(06:49):
Are there any good food stories, any good things happening, any
good memories, anythinginspired?
That's a long question, but youknow what I'm getting at.
Rick Bakker (07:01):
I know what you're getting at.
No, we have.
I mean, obviously the track hasevolved throughout the 91 years
that we've been open.
I've seen some menus from whenwe opened and so the pricing,
especially nowadays, makes usvery jealous.
But I think throughout theyears we really evolved in what
(07:22):
we're offering.
We offer a little bit foreverybody.
Really, what has stayed thestaple with Santa Anita is our
carved sandwiches.
They're carved life in front ofyou.
We have our meat master startsat 3 am in the morning, takes
care of the corned beef.
We do brining and cooking allin-house the turkey, the prime
(07:45):
rib, and so they carve it rightin front of you and you know you
have rye bread or sourdoughroll, all the condiments you
want, and that's really been ourstaple all these years and it
still is, and people come to thetrack for it.
Karen Mac Nair (08:01):
So we talked earlier about the stories about
opening day.
I feel like the number twostory then is standing in line
for sandwiches, right?
John Villa (08:08):
Absolutely, there's a car sandwich.
Karen Mac Nair (08:09):
There's a story.
There's your first time havingit.
There's the oh my goodness, Ican't imagine how great it was
and all that they put on it.
It always is the number twostory I hear when it comes to
Santa Anita Park.
Rick Bakker (08:22):
It really is.
Karen Mac Nair (08:23):
It's how great it is.
So if you haven't tried it, Ihave news for you later where
you can actually taste it Otherplaces along with Santa Anita
Park.
So Taste of Arcadia is coming.
It's September 13th.
We're in the paddock, but doyou have any other events
happening at Santa Anita Park?
We do a couple yes.
I've noticed on Instagram oryour website that you have a
(08:44):
couple yes.
Rick Bakker (08:45):
So during the meet we do different events every
race day, so we have things likeChicken Wing Day on the apron.
We have an Oktoberfest that wedo, and so we organize different
events.
Our opening weekend, actually,we go back to our roots.
We did the Goodwood BritishOpening Day at Santa Anita from
(09:11):
1982 through 2011.
And so we're bringing that backthis year with.
British fanfare.
Goodwood is a track in Britainthat we do some collaborations
with.
And so we're bringing Britishfood to Santa Anita that opening
weekend.
John Villa (09:27):
Oh, that's fun.
Rick Bakker (09:28):
Exciting and fun.
Yeah, fish and chips pop up andwe have a track site experience
with really cool items.
Karen Mac Nair (09:36):
I love that.
You can tie history into theexcitement that we're having
today, right, and you can tiefood.
One thing I've learned on thispodcast, as people are talking,
it's related to happy memories,it's related to positive
experiences.
Rick Bakker (09:49):
It really is.
Karen Mac Nair (09:49):
And as you're talking, we're talking about San
Diego Park.
I just hear that over and overagain, that your palate and your
food just brings happy memories.
So we're going to continue thatwith this opening weekend,
which we're excited about, um,I'm sure.
Well, I guess my question ishow do we get inspired, how do
you?
And get inspired for your menusbecause you got a lot of food.
(10:12):
It makes me stutter, likethat's a lot of cooking
happening at one time.
Rick Bakker (10:16):
Right.
Karen Mac Nair (10:16):
How do you even?
Rick Bakker (10:18):
There's a lot of offering, but you got to offer,
you know, for what everybodylikes and prefers.
John Villa (10:23):
And.
Rick Bakker (10:23):
I'm sure everybody that listens has been to a
ballpark, been to you know, anNFL stadium in their days and
you know you got to cater tothat crowd.
Yeah, we really.
I like to go to other places.
I like to see, you know, theAngel Stadium and the Dodger
Stadium and SoFi Stadium andjust kind of see what they do
(10:47):
Right, Find inspiration there,and I love to travel too, so
sometimes we see something therethat you know we get inspired
by, we get.
We have multiple tracks acrossthe country so we share
inspiration with our colleagueson the west, on the east coast
(11:08):
and you know we do events likebreeders cup and Preakness on
the East Coast that bring in awhole new sort of food direction
.
Karen Mac Nair (11:18):
Yeah.
Rick Bakker (11:19):
So it's exciting to always be moving back and forth
between that and put newinspiration in.
Karen Mac Nair (11:26):
So you bringing that up.
It's astonishing I getastonished that you can do a
wedding and a party which has100, 150 people.
If you want to book yourweddings or have any private
parties, you can do a weddingand a party which has 100 150
people.
If you want to book yourweddings or have any private
parties, you can always go tosan diego park.
They have wonderful rooms inspace and then you do something
as big as breeders cup.
Your staff is amazing From theoutside.
(11:47):
Looking in, my staff is amazing.
My staff has been.
Rick Bakker (11:51):
We have a very varied staff.
Some of them have been therefor 40, 50 years, wow.
So you don't just get somethingserved to you, you get the
story as well, which I findamazing.
You don't find in many placesanymore.
But yeah, to talk about thescaling up, we really go from
(12:11):
zero to 100 with our opening dayafter Christmas.
We've been closed for almosttwo months and then we do our
biggest day of the year, and soit's always exciting, it's
always fun to go from zero to50,000 people, rick, I'm
stressed out for Taste ofArcadia.
Karen Mac Nair (12:30):
I can't even imagine that and that is much
smaller than you deal with on aregular basis.
So Santa Anita Park has been sogracious to be our gold sponsor
for Taste of Arcadia.
We thank them so much.
Thank you and all your team,thank all the marketing team,
everyone out there at SantaAnita Park.
Thank you so much for all thatyou do.
So we're going to talk aboutwhat you're serving at Taste.
(12:56):
We're going to get to visit you.
You've been part of Taste inmany different ways for many
years, but this year you'rebringing something special.
Rick Bakker (12:59):
you want to share with it, us, what it is yes, so
first off, I think Santa AnitaPark is Arcadia right it's.
It's such a big round ofapplause for that yep um, and so
, unfortunately, last year weweren't able to join, but we
were able to host.
Karen Mac Nair (13:16):
Yes.
Rick Bakker (13:16):
And this year we are back with a vengeance.
So we, as we talked about ourstaple item, we were like it's
time to, you know, serve thatfor once, I guess, outside of
our raised meat.
And so we're bringing thecorned beef sandwiches and the
turkey sandwiches to the Tasteof Arcadia.
(13:37):
So our meat master will be outof season, so we'll see if he
finds his way into the kitchenthat day, but he'll be getting
up early that day and preparingall those meats for us so that
we can carve them and get themout in front of you so for
everyone out there, I have ahuge smile on my face because I
feel like this this is somethingthat doesn't get to happen very
(13:58):
often outside of the raceseason so thank you for making
sure our guests really have thatgreat taste of who, the before
history of the food, the currenthistory of the food, um at
taste.
So we're super excited aboutthat, yeah, and we are too.
Karen Mac Nair (14:14):
We're looking forward to it.
It's exciting You're also goingto have a business booth.
I'm just going to let you knowabout this.
You're going to have a businessshowcase booth, so anyone
visiting Taste of Arcadia canalso stop by learn about
everything we've talked abouthere what you do at the track
and how we can continue to makethe track part of our daily
lives, part of our familymemories, part of our events.
(14:35):
We go from a beautiful day outwith someone on a date to all
the way having your weddingthere, so we can help you get
all the way through, or yourChristmas party, because we're
already going to be talkingabout Christmas.
Rick Bakker (14:46):
So, speaking of Christmas, I know what is
happening in.
Karen Mac Nair (14:51):
A couple of special events are happening
after Taste of Arcadia at SanDiego Park.
Do you want to tell us aboutwhat's happening during the
holidays?
Rick Bakker (14:57):
Yeah, there's two that I want to highlight.
During the holidays, we haveEnchant here on our on our
premise, which is an amazingChristmas light event A hundred
foot Christmas tree.
There will be an ice rink inour parking lot.
There will be igloo stylesuites.
There will be private eventspace oh wow, it's going to be a
(15:19):
huge production and it's soexciting to get that in Arcadia.
So for everybody listening,it's a worth a visit.
I know we used to have theArboretum Lightscape and the
light show, and so we thought wegot to go big or go home.
John Villa (15:36):
So this is going to be major.
Rick Bakker (15:39):
And the second thing that you know is really
exciting for us is that LA 28,the Olympics, are returning to
Santa Anita.
They were here in 1984.
And now we get all the equinedisciplines in 2028 at Santa
Anita Park.
Karen Mac Nair (15:57):
Wow, there are so many questions I'm sure
everyone out there has aboutthat and I just want to say
we're answering those questionsas a community as we go, so
there's not a lot of answers yet, but we'd have to bring you on
maybe next year on the podcastagain, and then we can have a
few more steps forward correctright, little steps little baby
steps, we're still three yearsout, so um lots to explore still
(16:18):
, it's true, but we're so happythat the announcement has been
made that we can officially saythe planning has started it has
started
Rick Bakker (16:25):
and then we just go for the ride they're starting
to get stressed, so it it hasstarted oh yay, it's official,
the stress has happened, right,that's so funny and that is so
true.
Karen Mac Nair (16:36):
I feel like that's with life, right?
You plan anything.
You're like, okay, I'm stressed.
You're like, yay, it'sofficially happening.
Well, rick, thank you forcoming on the podcast with us.
Thank you for you and your teambeing part of Taste of Arcadia.
We're so excited to have you.
So, thank you so much for beinghere.
Rick Bakker (16:50):
Thank you for having me.
It's a pleasure.
Karen Mac Nair (16:52):
So everyone listening, make sure you buy
your tickets, tasteofarcadia.
com.
We don't want you to miss out.
We are learning about all thesegreat foods and great exciting
things that are happening, soget your tickets today.
And, john, why don't you tellthem what to do next?
John Villa (17:06):
Thank you, Karen, for another great episode.
You can hear us on YouTube.
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.
tasteofarcadiacom.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Hi, John.
Thank you so much forintroducing me again.
Hello everyone, I am KarenMcNair, the CEO of the Arcadia
Chamber of Commerce and the hostfor Tasting Arcadia.
It's another wonderful podcastabout tasting at the different
places throughout Arcadia andthe San Gabriel Valley.
(01:08):
Today I'm really excited I haveRick with me.
He's the Director ofHospitality at Santa Anita Park.
Welcome, Rick.
Rick Bakker (01:16):
I appreciate it.
Karen Mac Nair (01:17):
We've already had some time to catch up, so
I'm excited to share witheveryone out there all that is
going on at Santa Anita Park.
If you did not know, taste ofArcadia will be at Santa Anita
Park this year at September 13th.
I feel like you should know,though, because John just told
you, so if you weren't listening, then you know.
You can go to tasteofarcadiacom, and it is at the beautiful
(01:37):
Santa Anita Park in the paddockarea.
But we're going to get to knowa little bit more.
Rick has some great things toshare.
So, rick, why don't you tell us?
We all talk about Santa AnitaPark all the time.
I feel like we all drive pastSanta Anita Park all the time,
but what is the actual locationof Santa Anita Park?
Rick Bakker (01:56):
Everybody must have seen it at some point right,
you think right If you live inthis area.
If you commute in this area,you've got to have seen it.
Karen Mac Nair (02:01):
I feel like commute in this area you gotta
have like it's a yes, but goahead tell, just in case.
I don't want to miss it.
Rick Bakker (02:04):
So our official address is 285 west huntington
drive.
Uh in arcadia, um, but to getinto the track we have many
gates so um, there's a gate.
Five off of huntington isprobably your best bet on a race
day, uh-huh um, and otherwiseoff of baltwin, right between
the mall and us, there's abeautiful gate to get into our
(02:25):
security booth and explain whyyou're there.
Karen Mac Nair (02:29):
I do have to tell everyone if you're driving
to Santa Anita Park and you passthe little round building that
is the chamber office, so youeither need to wave to us or
stop by.
I feel like everyone shouldknow that too.
Rick Bakker (02:39):
We are very close.
Karen Mac Nair (02:41):
We are very close.
We're neighbors, yay.
So tell me a little about theseason starting.
Explain which season is thisthe short season?
The long season?
What do we have right now?
Rick Bakker (02:52):
We are after the summer, we're going into our
short season.
It's a five-week race meetending starting September 26th,
ending October last weekend, Ithink it's 26th um, ending
october last weekend, I thinkit's 26th um, and it's five
weeks of great thoroughbredracing um in a beautiful
(03:12):
location.
Karen Mac Nair (03:13):
so I always feel like it's so exciting for the
san diego park to open up again.
It's just like a breath ofentertainment, excitement, so
many things happening right um,I do want to ask this question
for a future.
So then we we take a breakright at santa ida park and it
opens up again the day afterchristmas, right?
for 91 years now okay, I justhave to say if you ever go
(03:36):
around town, doesn't everyonehave like an opening day story
growing up as a kid?
Recently they stopped by.
I feel like I hear the openingday I've never spoken to anyone
not having a story.
Okay, I thought you were gonnasay that you hadn't heard it.
No, no, absolutely.
Yeah, everyone has.
Rick Bakker (03:50):
Everybody came with their grandpa, or with their
dad or with somebody.
Yeah, yeah, it's, it's beentradition and it's it's.
You know, it's still ourbiggest day of the year.
We expect 45 to 50 000 peopleand it's a it big party, so yeah
you guys are great at bigparties.
Karen Mac Nair (04:08):
I have to say that so when you're in Santa
Anita Park, there's, your focusis food.
Our podcast is focused on food,so let's talk about I'm in
Santa Anita Park.
What are some places I couldeat?
There's many, many places.
Rick Bakker (04:23):
So we obviously have your typical concessionaire
fare um your hot dogs, yournachos um.
Come on a dollar day, we havethe two dollar hot dogs still um
.
But we have so much more right.
We have a big outdoorrestaurant called silks um where
we have like a fast style umfood service um anything from
(04:49):
burritos to, you know, chickensandwiches, steak sandwiches
yeah um.
We have our front runnerrestaurant, which is a little
more fine dining um, where stillour most popular this is is our
you know front runner burgerokay, that's my favorite.
Karen Mac Nair (05:05):
It's for sure, it's my favorite too that and
chicken wings, and we're allgood.
Rick Bakker (05:09):
We're all good for the day um and then we have some
other like really nice places.
I want to point out clocker'scorner, which, yes, you know,
for the morning workouts is agreat breakfast spot um Probably
the best breakfast burrito youcan find for $9 in the area.
Karen Mac Nair (05:28):
With the best view that you can get for $9.
I was about to say Withdefinitely a treat With the best
breakfast burrito.
Rick Bakker (05:34):
Sun coming up on the mount, the San Gabriel
Mountains, horses on the track,so it's beautiful.
Karen Mac Nair (05:42):
So with this, do you have any any like?
Can I go for happy hour whilethe track's open?
Is there's anything fun to do?
There's a lot of fun to do um,obviously the racing is very
exciting.
Rick Bakker (05:54):
Um, every friday we have happy hour.
Okay, all day happy hour, oh,on friday it's a happy day it's
a happy day.
It really is so um we have alot of you know great features
on friday it's a happy day.
It's a happy day, it really is.
So we have a lot of you knowgreat features.
On Friday it's free parking,free admission.
You can get drinks half off atcertain locations, and we
(06:16):
usually have food specials aswell in our food court.
At our taco stand LosCaballeros in front, we do
specials.
So Friday is really the day tocome.
So take the day off and come tothe track.
Karen Mac Nair (06:29):
I did not know that.
It's like fun Friday it is.
It really needs to happen.
Are there any?
So there's so much history atSanta Anita Park.
We could do a two-hour podcastjust about the history at Santa
Anita Park and then I'd have tocue slides for YouTube and
there'd be so many things.
Again, I want to keep itfocused on food.
(06:49):
Are there any good food stories, any good things happening, any
good memories, anythinginspired?
That's a long question, but youknow what I'm getting at.
Rick Bakker (07:01):
I know what you're getting at.
No, we have.
I mean, obviously the track hasevolved throughout the 91 years
that we've been open.
I've seen some menus from whenwe opened and so the pricing,
especially nowadays, makes usvery jealous.
But I think throughout theyears we really evolved in what
(07:22):
we're offering.
We offer a little bit foreverybody.
Really, what has stayed thestaple with Santa Anita is our
carved sandwiches.
They're carved life in front ofyou.
We have our meat master startsat 3 am in the morning, takes
care of the corned beef.
We do brining and cooking allin-house the turkey, the prime
(07:45):
rib, and so they carve it rightin front of you and you know you
have rye bread or sourdoughroll, all the condiments you
want, and that's really been ourstaple all these years and it
still is, and people come to thetrack for it.
Karen Mac Nair (08:01):
So we talked earlier about the stories about
opening day.
I feel like the number twostory then is standing in line
for sandwiches, right?
John Villa (08:08):
Absolutely, there's a car sandwich.
Karen Mac Nair (08:09):
There's a story.
There's your first time havingit.
There's the oh my goodness, Ican't imagine how great it was
and all that they put on it.
It always is the number twostory I hear when it comes to
Santa Anita Park.
Rick Bakker (08:22):
It really is.
Karen Mac Nair (08:23):
It's how great it is.
So if you haven't tried it, Ihave news for you later where
you can actually taste it Otherplaces along with Santa Anita
Park.
So Taste of Arcadia is coming.
It's September 13th.
We're in the paddock, but doyou have any other events
happening at Santa Anita Park?
We do a couple yes.
I've noticed on Instagram oryour website that you have a
(08:44):
couple yes.
Rick Bakker (08:45):
So during the meet we do different events every
race day, so we have things likeChicken Wing Day on the apron.
We have an Oktoberfest that wedo, and so we organize different
events.
Our opening weekend, actually,we go back to our roots.
We did the Goodwood BritishOpening Day at Santa Anita from
(09:11):
1982 through 2011.
And so we're bringing that backthis year with.
British fanfare.
Goodwood is a track in Britainthat we do some collaborations
with.
And so we're bringing Britishfood to Santa Anita that opening
weekend.
John Villa (09:27):
Oh, that's fun.
Rick Bakker (09:28):
Exciting and fun.
Yeah, fish and chips pop up andwe have a track site experience
with really cool items.
Karen Mac Nair (09:36):
I love that.
You can tie history into theexcitement that we're having
today, right, and you can tiefood.
One thing I've learned on thispodcast, as people are talking,
it's related to happy memories,it's related to positive
experiences.
Rick Bakker (09:49):
It really is.
Karen Mac Nair (09:49):
And as you're talking, we're talking about San
Diego Park.
I just hear that over and overagain, that your palate and your
food just brings happy memories.
So we're going to continue thatwith this opening weekend,
which we're excited about, um,I'm sure.
Well, I guess my question ishow do we get inspired, how do
you?
And get inspired for your menusbecause you got a lot of food.
(10:12):
It makes me stutter, likethat's a lot of cooking
happening at one time.
Rick Bakker (10:16):
Right.
Karen Mac Nair (10:16):
How do you even?
Rick Bakker (10:18):
There's a lot of offering, but you got to offer,
you know, for what everybodylikes and prefers.
John Villa (10:23):
And.
Rick Bakker (10:23):
I'm sure everybody that listens has been to a
ballpark, been to you know, anNFL stadium in their days and
you know you got to cater tothat crowd.
Yeah, we really.
I like to go to other places.
I like to see, you know, theAngel Stadium and the Dodger
Stadium and SoFi Stadium andjust kind of see what they do
(10:47):
Right, Find inspiration there,and I love to travel too, so
sometimes we see something therethat you know we get inspired
by, we get.
We have multiple tracks acrossthe country so we share
inspiration with our colleagueson the west, on the east coast
(11:08):
and you know we do events likebreeders cup and Preakness on
the East Coast that bring in awhole new sort of food direction
.
Karen Mac Nair (11:18):
Yeah.
Rick Bakker (11:19):
So it's exciting to always be moving back and forth
between that and put newinspiration in.
Karen Mac Nair (11:26):
So you bringing that up.
It's astonishing I getastonished that you can do a
wedding and a party which has100, 150 people.
If you want to book yourweddings or have any private
parties, you can do a weddingand a party which has 100 150
people.
If you want to book yourweddings or have any private
parties, you can always go tosan diego park.
They have wonderful rooms inspace and then you do something
as big as breeders cup.
Your staff is amazing From theoutside.
(11:47):
Looking in, my staff is amazing.
My staff has been.
Rick Bakker (11:51):
We have a very varied staff.
Some of them have been therefor 40, 50 years, wow.
So you don't just get somethingserved to you, you get the
story as well, which I findamazing.
You don't find in many placesanymore.
But yeah, to talk about thescaling up, we really go from
(12:11):
zero to 100 with our opening dayafter Christmas.
We've been closed for almosttwo months and then we do our
biggest day of the year, and soit's always exciting, it's
always fun to go from zero to50,000 people, rick, I'm
stressed out for Taste ofArcadia.
Karen Mac Nair (12:30):
I can't even imagine that and that is much
smaller than you deal with on aregular basis.
So Santa Anita Park has been sogracious to be our gold sponsor
for Taste of Arcadia.
We thank them so much.
Thank you and all your team,thank all the marketing team,
everyone out there at SantaAnita Park.
Thank you so much for all thatyou do.
So we're going to talk aboutwhat you're serving at Taste.
(12:56):
We're going to get to visit you.
You've been part of Taste inmany different ways for many
years, but this year you'rebringing something special.
Rick Bakker (12:59):
you want to share with it, us, what it is yes, so
first off, I think Santa AnitaPark is Arcadia right it's.
It's such a big round ofapplause for that yep um, and so
, unfortunately, last year weweren't able to join, but we
were able to host.
Karen Mac Nair (13:16):
Yes.
Rick Bakker (13:16):
And this year we are back with a vengeance.
So we, as we talked about ourstaple item, we were like it's
time to, you know, serve thatfor once, I guess, outside of
our raised meat.
And so we're bringing thecorned beef sandwiches and the
turkey sandwiches to the Tasteof Arcadia.
(13:37):
So our meat master will be outof season, so we'll see if he
finds his way into the kitchenthat day, but he'll be getting
up early that day and preparingall those meats for us so that
we can carve them and get themout in front of you so for
everyone out there, I have ahuge smile on my face because I
feel like this this is somethingthat doesn't get to happen very
(13:58):
often outside of the raceseason so thank you for making
sure our guests really have thatgreat taste of who, the before
history of the food, the currenthistory of the food, um at
taste.
So we're super excited aboutthat, yeah, and we are too.
Karen Mac Nair (14:14):
We're looking forward to it.
It's exciting You're also goingto have a business booth.
I'm just going to let you knowabout this.
You're going to have a businessshowcase booth, so anyone
visiting Taste of Arcadia canalso stop by learn about
everything we've talked abouthere what you do at the track
and how we can continue to makethe track part of our daily
lives, part of our familymemories, part of our events.
(14:35):
We go from a beautiful day outwith someone on a date to all
the way having your weddingthere, so we can help you get
all the way through, or yourChristmas party, because we're
already going to be talkingabout Christmas.
Rick Bakker (14:46):
So, speaking of Christmas, I know what is
happening in.
Karen Mac Nair (14:51):
A couple of special events are happening
after Taste of Arcadia at SanDiego Park.
Do you want to tell us aboutwhat's happening during the
holidays?
Rick Bakker (14:57):
Yeah, there's two that I want to highlight.
During the holidays, we haveEnchant here on our on our
premise, which is an amazingChristmas light event A hundred
foot Christmas tree.
There will be an ice rink inour parking lot.
There will be igloo stylesuites.
There will be private eventspace oh wow, it's going to be a
(15:19):
huge production and it's soexciting to get that in Arcadia.
So for everybody listening,it's a worth a visit.
I know we used to have theArboretum Lightscape and the
light show, and so we thought wegot to go big or go home.
John Villa (15:36):
So this is going to be major.
Rick Bakker (15:39):
And the second thing that you know is really
exciting for us is that LA 28,the Olympics, are returning to
Santa Anita.
They were here in 1984.
And now we get all the equinedisciplines in 2028 at Santa
Anita Park.
Karen Mac Nair (15:57):
Wow, there are so many questions I'm sure
everyone out there has aboutthat and I just want to say
we're answering those questionsas a community as we go, so
there's not a lot of answers yet, but we'd have to bring you on
maybe next year on the podcastagain, and then we can have a
few more steps forward correctright, little steps little baby
steps, we're still three yearsout, so um lots to explore still
(16:18):
, it's true, but we're so happythat the announcement has been
made that we can officially saythe planning has started it has
started
Rick Bakker (16:25):
and then we just go for the ride they're starting
to get stressed, so it it hasstarted oh yay, it's official,
the stress has happened, right,that's so funny and that is so
true.
Karen Mac Nair (16:36):
I feel like that's with life, right?
You plan anything.
You're like, okay, I'm stressed.
You're like, yay, it'sofficially happening.
Well, rick, thank you forcoming on the podcast with us.
Thank you for you and your teambeing part of Taste of Arcadia.
We're so excited to have you.
So, thank you so much for beinghere.
Rick Bakker (16:50):
Thank you for having me.
It's a pleasure.
Karen Mac Nair (16:52):
So everyone listening, make sure you buy
your tickets, tasteofarcadia.
com.
We don't want you to miss out.
We are learning about all thesegreat foods and great exciting
things that are happening, soget your tickets today.
And, john, why don't you tellthem what to do next?
John Villa (17:06):
Thank you, Karen, for another great episode.
You can hear us on YouTube.
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.
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.