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October 19, 2024

Pizza John's Leonard Raskin pineapple
Arts and Entertainment, Baltimore Positive Classic, Business, C-Suite, Community, Crab Cake Tour, Education, Featured, Journalism & Media, Leadership, Local, Local, Local, Marketing, Nestor Aparicio, News, Remember That Time, Travel

Pouring East Baltimore love into the ingredients and Essex community at Pizza John’s

Yes, they’ll put pineapple on it for you at Pizza John’s but traditions – new and old – are still waiting for you on Back River Neck Road in Essex. Brett Steall of Pizza John’s and Leonard Raskin join Nestor on the Maryland Crab Cake Tour to discuss this venerable and established-in-1966, family-owned treasure known for its consistent pizza quality and local community ties. Oh, and that memorable pepperoni…

Ocean pride Bielski
Arts and Entertainment, Business, C-Suite, College Sports, Community, Featured, Local, Local, Marketing, Nestor Aparicio, News, Oyster Tour

Day 2 Maryland Oyster Tour: Paying tribute to Towson Tigers pride at Ocean Pride with a proper shuck and slurp

On Day 2 of the Maryland Oyster Tour, we stayed as local as our Towson company in paying tribute to a great Tigers player and local seafood champion Randy Bielski at Ocean Pride on York Road with a proper lunchtime shuck and slurp. Old school.

Day 1 Maryland Oyster Tour John Shields of Gertrude's opts to experiment with pulled pork for fun
Arts and Entertainment, Authors and Books, Business, C-Suite, Community, Education, Featured, Journalism & Media, Local, Local, Local, Marketing, Museums, Nestor Aparicio, News, Oyster Tour, Travel

Day 1 Maryland Oyster Tour: John Shields of Gertrude’s tells Nestor the joys of fried oysters in Baltimore

It was mandatory that we begin the Maryland Oyster Tour – 26 Oysters in 26 Days in 26 Ways to celebrate our 26th WNST Baltimore Positive anniversary – with family. Allow our wonderful cousin-by-marriage-of-our-daughter-in-law and Chesapeake chef savant John Shields of Gertrude’s at The Baltimore Museum of Art tell Nestor the joys of fried oysters in Baltimore and why we need to expand our gastronomic palate and embrace the infinite flexibility of the mollusk.

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