Tasting Arcadia

Episode 23 - Le Meridian Hotel Pasadena Arcadia

• Karen Mac Nair • Season 2 • Episode 23

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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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John Villa:

Welcome to Tasting Arcadia, the official podcast of Taste of Arcadia. Taste of Arcadia is an all-inclusive event featuring food and drinks from the San Gabriel 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 booth and shake it on the dance floor with me, john Villa from Dance Syndicate DJ Entertainment. Taste of Arcadia is September 13th 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 and over event. Get your tickets today at tasteofarcadiacom. Now let's hear it for our host, Karen Mac Nair.

Karen Mac Nair:

John, thank you so much for the introduction. As always, it's great to have you, as part of Dance Syndicate, doing the intro and outro for Tasting Arcadia. Hello everyone, I am Karen Mac Nair, the CEO of the Arcadia Chamber of Commerce, on a great episode I'm so excited about. For Tasting Arcadia, it's the group from Le Meridien Hotel. We have chef Gabriel, which I just got the intel. We call um chef Gabe. Right, he is the executive chef. So when you go in, you're like chef Gabe, we heard you on the podcast, let's talk. And then we also have Gaby. Gaby, what is your title?

Gaby Flores:

Director of Sales and Marketing.

Karen Mac Nair:

Director of Sales and Marketing. She has a whole bunch to share with us too, so we're going to get to know you both a little bit better. So let's start off with tell us a little bit about your restaurant, bar, business, hotel.

Gaby Flores:

Yeah, so we're at Le Meridian. We're down the street here at 130 West Huntington Drive. It's right across the street from Santa Anita Park, on gate 5, close to USC Healthcare as well, and our brand is fairly new.

Gaby Flores:

We're about three and a half years old now wow time goes so quick, I but it's a wonderful hotel, beautiful, 234 guest rooms, and we have our food and beverage. The brand is great for food and beverage. We at Le Meridien savor the good life. That's one of our taglines, and so we have Mélange, which is our restaurant.

Karen Mac Nair:

Okay.

Gaby Flores:

And it's open for breakfast and dinner and then brunch during the weekends, and then we have Longitude 118, which is our all-day bar service as well. So Chef Gabe is our executive chef, who curates all of our custom menus and takes care of the team all the food and beverage departments there.

Karen Mac Nair:

It's such a great place. If you have not been by, you need 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 you shared about the restaurant yes.

Gaby Flores:

Does the bar have specific hours, so the bar's in all day, so we could get breakfast from the bar, you could do your lunch and dinner, and then we have happy hour as well, so you can come on over and have happy hour as well.

Karen Mac Nair:

You know, at the Chamber of Commerce we love a good happy hour, so that is so good to find out. Can you share a little bit? Three and a half years seems like it's gone quickly, but I feel like is there any history behind the hotel? Will you share a little bit about any good stories, history?

Gaby Flores:

something. There's actually a really cool story that when I first came on board so the property itself has been there the hotel is brand new from scratch from the ground up. But there was a hotel previously there, the Sanita Inn, in that corner, so that was there for years. So when they put that down and brought up our building, they wanted to keep some of that history. So when you walk into our front desk, walk into our lobby and turn over to the front desk, there's this beautiful wooden bench that's right to the front desk. There's this beautiful wooden bench that's right by the front desk.

Karen Mac Nair:

Yes, okay.

Gaby Flores:

So that is a leftover from that Serenita Inn. No way.

Gaberiel Colunga :

I had no idea.

Gaby Flores:

Yes, and it's just. It's such a good historic piece that our team, the designers, wanted to keep that history from Arcadia and they built it into this beautiful bench that's there for display. It's beautiful.

Karen Mac Nair:

So that's part of the history from the city that we kept into this new brand you know what I love about that is you are now part of our community and we love that. But it's like a nod to where we've been, but also with welcome open arms to where we're headed. It's just that nice transition. So that's great to know. Yeah, we've been, but also with welcome open arms to where we're headed. Yeah, it's just that nice transition. So that's great to know. Yeah, thanks, gabby, for sharing that. Do you guys? Do you have any special events, special things you do, we do? You mentioned a little bit about brunch, but share a little bit more.

Gaby Flores:

So let me read you a brand is such a fun brand. We have a curates three different seasons right now in the season called Assele. So brand is a French brand. So all of our themes, our names are all kind of with you know that French theme. So in the beginning of the year we do a Vecamor, which is our love season, friendship season, then summer it's a fun Assele season, and then the fall season it's la fete. So for asele, and Chef Gabe and his team are amazing at curating these seasonal new menus, and so our menus change with each season and they change with what the season is. So au soleil, right now it's think 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 the au soleil summer themes, very fresh.

Gaby Flores:

The drinks that are curated as well, because we have our own personal mixologist in the bar and they create these wonderful drinks, and so our drinks are all summer themed drinks, all really fun, really fun stuff.

Karen Mac Nair:

What I love about that is, when you find your favorite, you better enjoy it throughout the season, because you grow, change. You could probably always ask for some favorites when they're coming back. Put your vote in, but it is nice 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 the fall. On that, note your menu Now. Chef, this is directed to you. Do you have an inspiration?

Gaberiel Colunga :

Watch out

Karen Mac Nair:

Inspiration. Do you find inspirations in the seasons it was? Is it other ways? How do you come up with a menu generally?

Gaberiel Colunga :

like you said, it's just whatever is in season right now, um, go to your local market and whatever looks good. I mean, if the tomatoes are big, ripe and juicy, I mean let's do something like that, like right now. We have. We just, uh, launched our new menu I want to say probably about a month ago, and we're doing a take on the spaghetti pomodoro. I mean it's a bunch of fresh cherry tomatoes just chopped and it's nothing but garlic wine, cherry tomatoes and a really good olive oil and some nice pasta helps too.

Karen Mac Nair:

Right.

Gaberiel Colunga :

No, you mix it all up and top it off with some fresh basil, some fresh grated parm. To me that's a comforting feeling in my belly.

Karen Mac Nair:

Yeah, it sounds like the ingredients are so fresh. Yeah, yes, and it sounds like a great way to have pasta right now.

Gaberiel Colunga :

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:

Yes, it's a nice, light way to have pasta Sounds delicious, you know, Le Meridian one of the beliefs that the brand gives us is pasta and savor.

Gaby Flores:

And there's four principles that when we pick a menu or when chef goes out and does his creative mind, number one is celebrate that ingredient. So that's where this if you see these tomatoes and you want to do it, we're celebrating that ingredient right. And then another one is honor the sunshine.

Gaby Flores:

So, anything that you know bright and yummy, and just that flavor, that strong flavors, the you know, bring it into the menu, be simply attractive and then delight me. So we always want to make sure that the plates and everything are attractive to also to the taste. Right, right, those are the four principles that as the brand we follow when we're creating these menus, and chef and his team are just amazing. There's, they custom make every menu. They are so creative. I mean, you'll taste a little bit of our menu today so excited about that.

Karen Mac Nair:

So do both of you. Do you have favorites on this current menu? Any favorites?

Gaberiel Colunga :

I would have to say coming for the longitude. If I were to go in, I would have to say it's the chicken sandwich.

John Villa:

Oh.

Gaberiel Colunga :

We use some thick cut sourdough bread, we grill it with some garlic butter and some Parmesan cheese on the flat top and we use, like a chicken, milanese style cutlet, kind of crispy and full of herbs, and then we put it on with some oven roasted tomatoes and some pesto mayo on the bread, slap it together and it stands pretty tall. Wow, but I mean it's definitely a good eater.

Karen Mac Nair:

I had one the other day and I was I hate to say it, but patting myself on the back. I love it.

Gaberiel Colunga :

A proud moment, you should, you should. For the melange side I would have to say probably the scallops. Right now they're 10 to 20, so depending on size, either way you'll get five scallops on the plate. But it comes with a roasted sweet potato mash, a little corn and chanterelle saute and some roasted Meyer lemon vinaigrette and it sounds kind of. It may sound kind of heavy, but with the right portions and everything on the plate it just plays together really well and it gives you that fresh, fresh cut with the, with the lemon and the seafood, with the scallops and, you know, the sweet potatoes. Definitely it's something that doesn't weigh you down yeah, that sounds delicious.

Karen Mac Nair:

I'm feeling like a white wine, a glass of white wine on the side with that I just felt like I could see it.

Gaby Flores:

Yeah, you know, one thing we also do really well is our levive menu, which is um rosé and petite plates. So Chef creates the smaller petite plates and we pair it with a nice rosé too.

Gaberiel Colunga :

Oh, that's nice and that's on our menu year-round. Yeah, Wow, you know the petite plates kind of go hand-in-hand with the happy hour. So I mean, everything I believe on the petite plate is about $10.

Gaberiel Colunga :

So it's a good value for what you're coming in for I mean especially with what you're getting the drinks at. We do a deviled egg like eggs two ways. It's a deviled egg with a salmon roe on top. We do prosciutto melon. We make our house chips with sour cream and chive dip Nothing crazy, but it's the simple stuff that I think that kind of will accentuate and just show. That speaks for itself.

Karen Mac Nair:

Yeah, that's my favorite type of menu because I feel like you can have tastings of a lot of different things. Absolutely Not that. You know, the chicken sandwich sounds delicious, but sometimes you want to have shareables you know that you could sit and just enjoy it all. And I'm all about a good chip, me too.

Gaby Flores:

And you know, know something that we a little you know secret weapon we have is we have our own pastry chef too. You do, yes, so a lot of our pastries are done in-house as well, so, and there's some really good ones. You'll taste some one of them later today too, but our, our pastry chef creates amazing desserts too.

Karen Mac Nair:

So I feel like I'm going to transition to events, because the pastry chef aspect makes me think. So if I wanted to have a birthday celebration at the hotel, come in, chef Gabe. Is that still a menu you look at? How does that process?

Gaberiel Colunga :

all work. We usually well, all of us kind of brainstorm and we get with the client and see what they're looking for and kind of specify well, make sure that what we're serving is what the client wants.

Karen Mac Nair:

Perfect Love, that yeah.

Gaberiel Colunga :

If there's something that we can't do, we'll figure a way out how to do it. Yes, or find something that's comparable to it. You know we work with a lot of great 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:

Well, what about this?

Gaberiel Colunga :

We go back and forth until we're satisfied with what we think would the client would like, and then we present it to them in a way that they can see it on how it would be on their event day, and then we take it from there. But I mean we're pretty flexible with what we can do, I mean especially with, like the tea menu. I mean it's not just for tea. I mean we can take the desserts from there and presume it as like little petty fours or like little bite-sized sweet treats for everybody.

Gaberiel Colunga :

You know to kind of spread it if you kind of go in the untraditional way of celebrating a birthday right.

Karen Mac Nair:

It's so nice that, um, you can go enjoy a meal and then have it translated to have your friends there with you for a celebration, for a wedding reception. So many different options and still have the same quality of food. Yeah, I feel like, um, you don't ever want that to get lost because that is always disappointing yeah, and for events.

Gaby Flores:

I'm glad you mentioned that, because we do have a beautiful ballroom that has natural lighting, wall to ceilings, glass windows that bring that natural light and we have the ability to go out to our event lawn. We have a beautiful event lawn that no other venue in our area has.

Karen Mac Nair:

Yeah, I agree with that.

Gaby Flores:

Yeah, we can host anywhere from ceremonies to receptions, to small private events out there. You know we're in Southern California, our weather year-round is beautiful, so at any time we have, you know, wonderful uplights out there, the bistro lights, and yes, and we custom every menu. You know anything that our clients want. You know Chef Gabe works very well in trying to create that vision that the clients want and we'll host anywhere from meetings, small meetings, gatherings, to you know, receptions, weddings, birthday parties, I mean you name it. We retreats, you know, or family work retreats even.

Gaby Flores:

oh, that's a good idea you know, arcadia is such a great little hidden gem so there's tons of experiences, not only at our hotel, but you know around, like san diego racetrack or hidden gem, so there's tons of experiences not only at our hotel but you know around, like Santa Ynez Racetrack or the Arboretum. There's so much that they could do for these retreats to be, out here and they have an event out on our event lawn.

Gaby Flores:

It's a beautiful night. You know we do a custom menu for them specialty drinks, and it's just a good time all around.

Karen Mac Nair:

So we talked a lot so far, but what's something you're both proud of really in at the hotel? Something that it could be, something you've created, something that you do could be teamwork, but just something what are you most proud of?

Gaberiel Colunga :

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 culture that 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:

I love that.

Gaberiel Colunga :

Everybody, and there's no pretentiousness, there's nobody looking cross-eyed at each other, it's just. You know, you walk in and you see nothing but smiles and happiness. You know, and if it wasn't for that, like I mean, god knows what would happen. But I'm just very, I'm very thankful for what we have there.

Gaberiel Colunga :

And if it wasn't for the team or the people that work there like we would not be here and Meridian would not be there for, and it's just a matter of dedication and hard work, that and everybody has the same vision of just making people happy and wants to see other people smile, aside from your coworker.

Gaby Flores:

Yeah, so good, I love that I was going to say exactly the same thing. I'm so proud of our teams and our teams overall in the hotels is just like he said everybody's smiling, everybody's welcoming, and that also is a reflection of our team, our leadership, but also that's what the guests will see. Our leadership but also that's what the guests will see, you know. So, from as soon as you get to our valet and they welcome you to in the lobby, to if you meet a server or a housekeeper or just anybody around, everybody's smiling, welcoming, and that's what makes us different. You know, everybody that's there feels the welcoming, the, the excitement, the. So that's what I'm so proud of our team.

Karen Mac Nair:

Oh, I love that. So I've asked this question so far 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 people exposed to businesses. So what is the best way? Everyone listening, the community, can support the hotel and your business?

Gaberiel Colunga :

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're always there. Um, there's other sous chefs, there's even house attendants, front desk agents, everybody. I mean just come on in and say hi and maybe grab some deviled eggs or a chicken sandwich or some cold noodles or a cocktail or something and let it take you from there.

Karen Mac Nair:

Yeah, love that. If you're one of those people who are driving by right now, you need to turn around and stop by, or come by when you drive home.

John Villa:

Yes, yes, yes.

Karen Mac Nair:

So on to Taste of Arcadia. You have participated in Taste of Arcadia before, was it last year? Yes, you were part of Taste. Okay, great. What do you plan on bringing to Taste this year?

Gaby Flores:

All right.

Gaberiel Colunga :

Drum roll, please. Yeah, okay, here we go. As far as food goes, we're doing a cold noodle salad. Okay, our sous chef, daniel mendoza, he's the one who came up with this. So we're it. It fits the weather, it fits the time. It's like a. It's a. It's a pasta dish. Yes, you may seem, it may seem a little heavy, but uh, the way it's dressed and with the ingredients are there, it's it eats.

Gaberiel Colunga :

I had a little bit before I came yes, it's very good um and it's to this point where it's like you try it and you're like yes, I could eat, probably like five pounds 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, our lemon bar who by by our pastry chef who'd, uh, layla stevenson, who came up with this. Um, it's a pretty standard lemon bar, but the flavors are kind of, if you like the little tart that gets you back there this is the one that will do it.

Gaberiel Colunga :

We put a little bit of berry sauce on it and a little slice of strawberry just to help with the sweetness, but other than that, we have our two cocktails. That will be, oh nice.

Karen Mac Nair:

We have signature cocktails.

Gaby Flores:

So you know, we have our mixologists on site, but these here are something that's always on our menu because they're favorites.

Karen Mac Nair:

Thank you for that, yes.

Gaby Flores:

Yes, so we have Dead Heat, which is tres agave, tequila, jalapeno, cucumber-infused simple syrup and basil.

John Villa:

Ooh.

Karen Mac Nair:

Yes.

Gaby Flores:

And then we have Quiso, and Quiso is a Roku gin Giffords, mure Street, germaine Rosemary Syrup and Foam, which is this one.

Karen Mac Nair:

OK, we're going to get to taste both of those. I love that Before I start tasting anything. Did I forget anything? Anything else you wanted to share?

Gaby Flores:

Oh, we do have activations. So we, every Wednesday, from six to nine, we have music in our lobby.

John Villa:

Oh, I love that?

Gaby Flores:

Yes, it's the live music, so come on over and then check us out on Instagram, if you're not following us, please do because we post all of the events that we have. We do Peyton Sips, we have dinner menu.

Gaberiel Colunga :

Wine tasting. Chef Perry will be working with Pez Coastal, I believe, in October to do a chef duo. So me and Chef Brett will be doing a couple courses. I'll be doing a couple courses and there will be wine and I'm sure there will be seafood and meats to be grilled.

Gaby Flores:

Oh, I love that, just deliciousness, yes.

Karen Mac Nair:

I'm hungry right now, so all that sounds delicious. Yes.

Gaby Flores:

So, yes, follow us on Instagram for all the updates on these events that come up.

Karen Mac Nair:

Great, okay, let's start the tasting. What would you like me to try first?

Gaby Flores:

And how cute are these?

Karen Mac Nair:

little boxes.

Gaberiel Colunga :

Oh, they're little boxes, I know We'll let you try these, so a taste.

Karen Mac Nair:

Are they going to come in the little boxes? Oh my goodness.

Gaby Flores:

Yes, yes, yes, yes.

Karen Mac Nair:

That is a nice touch. Okay, I'm opening. They are miniature containers, which looks like when you order Chinese takeout is what it reminds me of, and so I have some chopsticks.

Gaberiel Colunga :

So it's green tea noodles, cucumber, cilantro, peanuts and I want to say kind of a sweet soy-ish sauce. It's so good. Yeah, no, if I gave out the recipe over the air, chef Den will hunt me down.

Karen Mac Nair:

Sorry, there's a lot of jokes in that that we'd have to hunt you down. Okay, I'm going to try some of the noodles to start. You're right. Light cilantro on top yeah, there's that flavor. Now it's a sweet flavor. Is that the dressing? Yes, ma'am, that is really good. And now I'm gonna try cucumber crunchy. Mmm, that also has the good flavors. There's also, it's sweet, but also just a little spice, not hot but, just like a little flavorful.

Gaberiel Colunga :

Yeah, okay, that's what it is, mm-hmm.

Karen Mac Nair:

So good you guys. Yeah, this is such a great idea.

Gaberiel Colunga :

I know Walking around under the hot sun on a Saturday afternoon, right.

Karen Mac Nair:

Refreshing. For the cameras. Look how good that is. See that Woo.

Gaby Flores:

Okay, Exciting Oops now I'm making a mess, and then here's our drinks, so this one is the Dead Heat.

Karen Mac Nair:

Okay, so I noticed that some things have a theme, like Santa Anita Park racetrack. Is there something that was Kiso, your bar is beautiful and has a design right? Yes, tell me a little bit about that.

Gaby Flores:

So you know, our brand is very unique in the sense that nowhere in the world where you find a Limeridian, because we are part of Marriott. Okay, so you'll find us all over the world. We are the only Limeridian in California, oh, yay, yay, but if you do come, so each Limeridian is unique to their destination.

Karen Mac Nair:

Okay, and so our destination as far as design.

Gaby Flores:

Exactly, yeah, design. So our destination is here in Arcadia. We're known for peacocks, right, our wonderful colors. And then we have the racetrack that's iconic across the street. So if you walk into our hotel you'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 art throughout the hotel that kind of touches the our local, like the 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:

It is beautiful. Okay, I'm going to start by tasting the dead heat. Dead heat, yes and that's okay. Agave tequila I felt the tequila and jalapeno. Yes, wow, yes, sweet in the beginning.

Karen Mac Nair:

In the beginning I can't talk I am more tequila and spicy, and spicy at the end, yeah, okay, delicious though I might have another sip. Yeah, yes, yes, that throat kick. 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's queso, so that's gin.

Gaby Flores:

Oh yeah, and it's it's. Is it sweeter it?

Karen Mac Nair:

is a red color Pomegranate.

Gaby Flores:

Rosemary syrup what makes?

Karen Mac Nair:

it red.

Gaby Flores:

Yeah, I'm going to taste it and tell you, I think the syrup's what makes it the syrup, yeah.

Karen Mac Nair:

Ooh good rosemary taste. Sweet Light, yeah, light refreshing. Yeah, do you serve this drink? We do. Is there anything on the rim?

Gaby Flores:

So a foam that's created. Well, this one kind of has the foam, but now I've learned that there are vegan beaters. That goes on it, because we used to do it with egg whites. Some do the drinks where they are, so vegan beaters now.

Karen Mac Nair:

Ooh nice. It is delicious and this pairs very well with the pasta. There we go, Really smart, there you go.

Karen Mac Nair:

Okay, now on to dessert. Yes, I'm going to top it off. Here we go. There's a little bit of lemon water. I feel like this is the happy hour menu. Two, two drinks, pasta and now on to dessert. Now dessert, yeah, okay. So this is lemon with strawberry. It's got a beautiful strawberry on the top. Yes, a lemon bar. Moist Delicious, it's stuck in my teeth. That's a good sign of good pastries. So good, here we go. There's the bite there. Good pastries. So good, here we go. There's the bite, there's the lemon. Yep, because you start with a sweet flavor and then you do get the nice bite, the nice lemon taste, but not overpowering, right? No? And then the pastry underneath it's like crumbly delicious. Yes, there we go. Moist Perfect.

Gaby Flores:

Yeah.

Karen Mac Nair:

But crumble I love. Delicious, moist, perfect, yeah, but crumble I love. Your descriptions of these items. Oh good, I'm glad. I'm glad I'm right, that's what I'm tasting. I always hear, and when someone tastes food it's their own palate, so it's hard for people to describe. So I try to pay attention to what I'm feeling yeah, no, it's great well, this is delicious.

Karen Mac Nair:

Make sure, if you're going to Taste of Arcadia, you stop by the La Meridian Hotel booth. There will be two booths There'll be a food and drink booth and then a business showcase booth so you'll be able to find out information about how to make all your reservations and then have a wonderful tasting so that you can stop by. Let's support our local businesses, so that you can stop by. Let's support our local businesses. We really that is one of the main ideas of Tasting Arcadia and Taste of Arcadia that we introduce businesses to our community. So how do you get tickets? I'm glad you asked, Gaby. You go to tasteofarcadiacom to buy your tickets. Today there are gonna be so many wonderful food and drink vendors and businesses. We're excited. So make sure you go to tasteofarcadiacom. John, we're done with another episode, so why don't you take us away?

John Villa:

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 on September 13th at Santa Anita Park for Taste of Arcadia. You can get your tickets now at tasteofarcadiacom. Thanks again for joining us for Tasting Arcadia. We'll see you at the Taste.