Coloring our holiday world with an Italian feast at Di Pasquale’s

Reaching back to his Italian heritage in East Baltimore, Nestor returns to DiPasquale’s in Canton to learn about the Feast Of The Seven Fishes and some Highlandtown holiday magic with legendary UMBC soccer coach Pete Caringi and friends of the family.

Nestor Aparicio hosts a live radio show from DiPasquale’s in Canton, highlighting the Italian holiday tradition of the Feast of the Seven Fishes. He discusses his recent colonoscopy at GBMC, which revealed precancerous polyps, and his newfound appetite. Nestor and Domenico Di Pasquale talk about the Italian heritage and traditions, including Nestor’s connection to his Italian family. Darren Paciocco, known as the “Sausage King,” joins the show, discussing his various sausage offerings and the growth of his business. They also mention upcoming events and the popularity of DiPasquale’s, emphasizing the quality of their products and the community’s support.

• [ ] @Nestor Aparicio – Host the Maryland crab cake tour stop in Halethorpe on Friday as part of the Maryland crab cake tour
• [ ] @Nestor Aparicio – Bring a bag of sausage-and-lentil soup to Darren Paciocco for him to taste
• [ ] @Nestor Aparicio – Invite and arrange for PD (Pete) to appear on the show at DiPasquale’s
• [ ] Develop and launch a new sausage product by January
• [ ] Develop a wine/Cabernet/Prosecco-flavored sausage formula in collaboration with Joe
• [ ] Visit the ShopRite in Bel Air and place/stock DiPasquale’s sausage products starting Friday, December 12
• [ ] Prepare, cook, and serve samples of multiple sausage varieties (mild Italian, Polish kielbasa, parsley variant, jalapeño-cheddar, etc.) for guests at DiPasquale’s
• [ ] Organize and hold a seven-course Feast of the Seven Fishes event at the other DiPasquale’s location and sell tickets online

East Baltimore and Italian Holiday Magic with Nestor at DiPasquale’s in Canton

• Nestor Aparicio introduces the show, mentioning the Maryland lottery and the holiday season.
• Nestor talks about his recent colonoscopy at GBMC and his newfound appetite.
• Nestor discusses the Maryland crab cake tour and his plans to visit Honey’s in Halethorpe.
• Nestor and Domenico Di Pasquale talk about the Feast of the Seven Fishes, a traditional Italian holiday.

Nestor’s Italian Heritage and Family Connections

• Nestor shares his Italian heritage, mentioning his mother, Arena, and his grandfather, Arena, who was a baker in Philadelphia.
• Nestor talks about his experience speaking to the Associated Italian Men’s Charity group and his newfound connection with his Italian family.
• Nestor and Domenico discuss the pronunciation of Italian names and the Americanization of certain names.
• Nestor mentions his wife’s Christmas donkey and his own long-eared Christmas dog.

Darren Paciocco’s Sausage Business and Family Dynamics

• Darren Paciocco joins the conversation, and Nestor jokes about Darren’s nickname, Santino.
• Darren talks about the growth of his sausage business and the challenges he faces.
• Nestor shares a story about buying sausage from DiPasquale’s for his wife’s sausage and lentil soup.
• Darren mentions the special treatment his employees receive, including free lunches.

Nestor’s Experience at DiPasquale’s and Food Preferences

• Nestor talks about his experience at DiPasquale’s, feeling overwhelmed by the variety of food options.
• Nestor and Darren discuss the quality of the food at DiPasquale’s and the popularity of certain dishes.
• Nestor mentions his preference for certain types of sausage and his wife’s soup recipe.
• Darren talks about the different types of sausage he makes and his plans for new sausage recipes.

Feast of the Seven Fishes and Holiday Traditions

• Nestor and Darren discuss the Feast of the Seven Fishes, a traditional Italian holiday.
• Nestor mentions his upcoming show with Nancy Longo, who does her own Feast of the Seven Fishes.
• Nestor talks about the popularity of the Feast of the Seven Fishes and the various dishes involved.
• Darren shares his plans for an event at their other location, featuring a seven-course meal.

Darren’s Business Expansion and Market Presence

• Darren talks about the expansion of his sausage business and his plans to enter new markets.
• Darren mentions his presence in various grocery stores and his upcoming entry into a new grocery store in Bel Air.
• Nestor and Darren discuss the challenges and successes of running a sausage business.
• Darren shares his gratitude for the support he has received from various businesses and individuals.

Nestor’s Reflections on Italian Culture and Food

• Nestor reflects on his experiences with Italian culture and the importance of family traditions.
• Nestor talks about the impact of his Italian heritage on his life and his appreciation for Italian food.
• Nestor mentions his plans to visit other Italian markets and restaurants in the future.
• Nestor and Darren discuss the significance of food in bringing people together and creating lasting memories.

Nestor’s Interaction with Listeners and Local Businesses

• Nestor interacts with listeners, including Darren’s brother, Santino, and Pete.
• Nestor shares stories about his interactions with local businesses and the importance of community support.
• Nestor talks about the impact of his radio show on local businesses and the positive feedback he receives.
• Nestor and Darren discuss the importance of supporting local businesses and the role of food in community building.

Nestor’s Plans for Future Shows and Events

• Nestor talks about his plans for future shows and events, including the Feast of the Seven Fishes.
• Nestor mentions his collaboration with various local businesses and the importance of showcasing their products.
• Nestor shares his excitement for upcoming events and the opportunities they present for community engagement.
• Nestor and Darren discuss the potential for future collaborations and the growth of their respective businesses.

Nestor’s Final Thoughts and Gratitude

• Nestor expresses his gratitude for the support he has received from his listeners and local businesses.
• Nestor talks about the importance of community and the role of food in bringing people together.
• Nestor shares his appreciation for the opportunity to share his experiences and connect with others.
• Nestor and Darren conclude the show with a positive outlook for the future and their continued collaboration.

SUMMARY KEYWORDS

Italian holiday, DiPasquale’s, Maryland crab cake tour, Feast of the Seven Fishes, sausage business, GBMC, colonoscopy, holiday sausage, Italian hospitality, Maryland lottery, crab cake, Italian Americans, sausage and lentil soup, pizza, Polish sausage.

SPEAKERS

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Domenico Di Pasquale, Darren Paciocco, Nestor Aparicio

Nestor Aparicio  00:00

Welcome home. We are W, N, S, T, am 1570 Towson, Baltimore. We’re Baltimore positive. We’re positively having this son in my I feel like Superstar Billy Graham when he came into the ring in 1977 the sun’s in my eyes. We’re down here at DiPasquale’s, and we’re looking out at construction Canton, Dundalk. I’m looking toward Dundalk right now. We’re deepest qualities. We’re deepest qualities. We’re in Canton. It’s all brought to you by the Maryland lottery. Have Raven scratch offs to give away down here for the holidays. Actually had to tell Domenico to turn down that fantastic Italian holiday music in here that’s making me want espresso and lattes and all of that stuff. Also, my friends at GBMC that are allowing me to eat freely here during these holidays. I don’t know how old you are, but I’m old, and I had never had my colonoscopy. I had it they found precancerous polyps up at GBMC. So I am very grateful and blessed for the holiday to be here and ready to eat anything that they put in front of me here. I’ve had such a appetite. I was at Koco’s and faith these yesterday, running around. So we’re gonna be doing the Maryland crab cake tour, lots of places, some sponsors, some friends, some new places. We’re gonna be honeys in halethorpe on Friday. But right now, here in Canton, and you know, I It’s like Italian hospitality for the holidays, like you give me a seat at the bar. I sort of take it over. You offer me cookies, regular cookies, Christmas cookies. Everybody’s friendly here, and we’re just getting open but the sun’s in your eyes. Holidays, the Feast of the Seven Fishes, it is. It’s an official Italian holiday, is it not?

Domenico Di Pasquale  01:32

Yeah, it’s been a tradition for a long time. Italian Americans all over. Do it?

Nestor Aparicio  01:36

Well, I have never been so fortunate, even though, by the way, my gig with you, last time got me to speak to the associated Italian men’s charity group. I spoke up at Pappas. I got a crab cake out of the deal, and I got to speak to about 80 or 90 all Italian people, and they heard me and you, and Corinne, your dad, and Darren in the summer. And thank you, Mike, for inviting me. It’s very sweet of you, and they’re like, you’re Italian. You should be speaking, and I don’t, I don’t lead with my Italian side of my mother. My mother was Italian, for sure. Arena, but my time with you last time, and the family thing, I have family in Philadelphia, my my grandfather, my Italian grandfather, arena, who came from the old country. His brother lived in South Philly. I’m talking Rocky. They were bakers. They had a bakery around the corner from their row home. Total Rocky. 1970 late 70s. And I have since unearthed my family, my Italian family, because of this gig I did with you in the summer that led to me speaking to the Italian guys, and they wanted me to come in and speak about being Italian. And I’m like, I better bring the DiPasquale’s, or cringe, bring somebody who knows something about this stuff, because it ain’t me, but I don’t even get your your pronunciation isn’t like, Hispanic would be dominico, right? But yours is Domenico. Domenico. See, it’s more Americanized a little bit, maybe. No, no. Dominic is Americanized. Dominic, yeah, like Dominic. Denucci was a professional wrestler. Well, my wife likes Dominic the Christmas there’s a Dominic. I like the Christmas donkey, dude. I got Nestor, the long eared Christmas dog. Yeah, we got two donkeys here. You know, this is fine. We’re down here at DiPasquale’s. Darren’s about to make his way in. The sausage King is here. I got to give you a headset there. If you’re gonna come in here, come on in here. You gonna? You can’t sit down there. You’re gonna, I’m not gonna let him stand. He’s a legend, man. Please remain standing. I already referenced Superstar Billy Graham, and I know you know who that is. Remember Superstar Billy Graham? Yeah, yeah. See, so do you remember when a superstar used to come into the ring and the lights would he would take his sunglasses off, and he would be get your microphone going here and make sure you can hear me? Can you hear me? Darren, I’m doing sound check on the air.

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Nestor Aparicio  03:56

Pronounce your last name, because it’s too Italian for me to get right. Pachaco, that sounds like a Hispanic boxer to me. You know that was fighting Ferdy to fight Dr Pacheco. Pacheco, not Chaco.

Darren Paciocco  04:10

It means peaceful eyes in Italy, all right.

Nestor Aparicio  04:13

Well, it means good sausage, and Dundalk is what it means. So Darren is a longtime listener, so I got to tell you, like I came here Darren, and we put the lights on. Half of him’s in the sun. He can’t see now. And I said it reminded me of superstar Graham, right? He would get in the ring, and he’d say, Wiz, Wiz, the sun. It’s blind in my eyes. It’s blind in my eyes. Nestor, how you doing? Man, I’m doing. How’s the sausage business? Man, what is a holiday sausage? What do you put in there?

Darren Paciocco  04:41

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Sausage business is doing very well.

Nestor Aparicio  04:46

Yeah, the breath you’ve been when you’re running to make the sausage. What’s going on? I’m fat. No, come on, man, it’s because of the holidays

Darren Paciocco  04:52

for you. Sausage business is doing well. We’re growing and growing each as each day goes by. You have a couple setbacks to. Or there. But I got my boy here, Domenico. I call him Santino. That’s his middle name. He’s the business is that what

Nestor Aparicio  05:08

your friends call you, Santino? They call me DOM. They call you dumb. You gotta get you on the mic. There you go.

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Darren Paciocco  05:12

I think I’m the only one that caused him by his middle name, Santino. Okay, it means saint, because he’s a saint.

Nestor Aparicio  05:18

I had Santino coronto on the show neighborhood boy for

Darren Paciocco  05:22

you. I know him. I know him also,

Nestor Aparicio  05:25

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better soccer player than you, probably, yes, maybe not better than Pete. I’m gonna ask Pete people

Darren Paciocco  05:31

be honest about that. Oh, that’s a good Where’s Karen? Katie will be here. Petey will be here at 930 That’s right. Um, that’s a good question, Nestor, I like to see what he says about that. So you call him Santino. I call him. I call him Santino because he’s a saint. All right, and I just like to name Santino. All right,

Domenico Di Pasquale  05:52

that’s fine. All right, he makes my ego go up.

Darren Paciocco  05:54

So as far as the sausage business goes, I’ve

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Nestor Aparicio  05:57

eaten your sausage recently. You know this, right? I hope, because you’ve told me places that have your sausage around town, so I’m gonna give you a chance to brag on that. But when I go into a place now, I know the difference. And true story. About six weeks ago, you saw me in here with my wife. It was a Saturday morning and it was getting cold. It was like November, and my wife makes the best soups. My friend Brittany has a soup club, and I’m about to enter my wife in because my wife just makes great soups, and she’s not home for the holidays this year. So we didn’t have a ham. We didn’t have a turkey. Things that we usually do, like ham. She’ll do split pea with the ham. She’ll do bean soup, like my mother would do it a lima bean soup, but she wanted to do sausage and lentil soup. And we started talking about it. And she’s like, I’m gonna go over there and get them. Like, no, hold on. And I was busy, right? It was a Saturday morning. I’m working, and I’m like, let’s try strive down to deep dipa’s and get some some sausage, you know? And like, let’s go. I’ll say hello to everybody. Maybe I could do the show here for Christmas. I mean literally. And it was like, nine in the morning on Saturday. Said, look, we got to get home. I hurry. Went down. We came in, we left with a bunch of manicotti and ravioli. We left with the wine pasta that I like. What’s, what do you have there?

Domenico Di Pasquale  07:10

What’s Cabernet? Yeah, it’s a Cabernet Talia telly. I think, oh my god, it’s fantastic.

Nestor Aparicio  07:15

And she rolled out of here, like, four reams of your sausage. We took it home. She made sausage and lentil soup, and then we took the sausage and we made, we have a Michi sauce. No offense, I got, you got great sauce, everybody’s got. So I always buy trinacria, another like there, I’ve never been in. So there’s local places that I need, Baltimore, such. It’s a rich place. So I had your sausage and I had a Michi sauce, and we we worked up that, that special. And we also took your rigatoni out of the back, refrigerated the big fat rigatoni. You guys do?

Darren Paciocco  07:53

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Mama me years ago. I mean, years ago, I personally used to make the Italian sausage fortranacria.

Nestor Aparicio  08:01

Okay, yeah, I don’t know how to pronounce he. I’m struggling with

Darren Paciocco  08:05

I was years ago with all the names. There’s one thing I want to put out there that nobody knows about, deepest qualities.

Nestor Aparicio  08:12

Go ahead, Joe, scared, aren’t you? Joe?

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Darren Paciocco  08:15

No, Joe, do you know more than a I want people to know this. Joe’s such a down to earth guy. You know all his employees that work here get a free lunch on Joe. What do they get? Meatball get? No, they get any kind of sub they want, except for the ribeye steak sub. But you got the Santino, which is prosuto fresh mozzarella. You got their classic Italian cold cut. You got the sausage subs. You got the meatball subs, you got roast beef and Swiss. You got the soups that are like a meal. You know what I’m today, I’m a pizza. I personally like the chicken gnocchi soup. It’s like a meal. But I just want people to know that Joe the chicken joking soup is to die for

Nestor Aparicio  09:03

now, hang on. A minute before we even get going here, we’re deep DiPasquale staring the sausage kings here. Dom’s here. So hold on. I talked about you yesterday because I had Matt Gallagher on the show. Matt was Chief of Staff for Martin O’Malley when he was a mayor, governor, the whole deal. So Matt came down to fadeleys, and we’re sitting there. We were talking about Trina, which literally is the stall next to fayley’s. I’ve never been in the store. I’m embarrassed. I’ll get there, but so we’re talking about, and we started talking about you, and I said, I’m doing the show tomorrow, deep DiPasquale’s. And he started mentioning stuff that he likes here. And he’s a Feast of the Seven feet. He’s a smoke muscle guy, right? He’s one of the, you know, he does all this. He doesn’t, he’s not even Italian, but he does all this stuff. And I’m gonna have Rodricks on next week at Gertrude. And Nancy Longo, who was here, does Feast of the Seven Fishes. So we’re gonna get to Feast of the Seven Fishes. But the one thing that I said to Matt yesterday, and this is God’s honest truth about your place, I’m I get a little overwhelmed. Maybe it’s my ADH, I don’t know, but like, I come in. You saw me looking at your counter when I was here with your your dude, is it Bern, your fellow that that likes rush that was talking to me? Bernie. Bernie, okay, so Bernie and I are talking, and I’m looking at the shrimp, and I’m looking at the this into that, and I’m like, Ah, it’s too much. I mean, I like, so I don’t know, last time you brought me something, it was too big. And so I get overwhelmed because I come in here, and literally, my wife’s the same way. She goes that way, over to where the fruits and the vegetables are. I go back to the frozen and I’m like, soup, soup, soup, pasta, pasta, pasta, sauce, sauce, sauce, meat, meat, meat lasagna. And I’m like, I, you know, I’m hungry when I come in here, but I’m 148 pounds soaking window. You know,

Darren Paciocco  10:51

you know, Nestor, people go to these other restaurants, tank restaurants, and everything at deepest qualities, it’s pretty much a marketplace like, you know, you come in to buy things. But let me tell you something about this place. The tables are constantly filled to capacity. The food here is, I don’t want to talk negative about other restaurants, but the food here is exceptional.

Nestor Aparicio  11:14

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So the theme for me is, like, about one o’clock, I’m gonna walk through here and it’s gonna be packed, and I’m just gonna look and see what people are eating, but I can see your food, right? So, but I don’t see the sandwiches in the way they’re presented. But like, I eat with my eyes, yeah. So, like, if I were to walk through here right now today, you know, maybe I’d be in the mood for a cookie. Maybe it’d be a tart. You have all this Christmas stuff here that I can only get now. So like, if you come and take a picture of my refrigerator right now. There’s a big quart of eggnog. There’s a there’s a quart of eggnog ice cream that I bought it wise. Then there’s boozy eggnog from Jenny’s and a little thing, because I’m Pete, hey, we got Petey here World Cups next year. Hang on.

Darren Paciocco  11:57

I don’t,

Nestor Aparicio  11:58

I don’t have another headset. We’re using the pretzel in a Philly pretzel. Okay, all right. Why do you eat before you come to DiPasquale’s What’s wrong with you? I love you. Petey, Merry Christmas. How you’re easy? We’re not going. So we’re talking about what we eat when we’re here. Pete, there’s too much for me to decide. So you’ve been talking every time I mention you, you mentioned a Santino. What is that that’s preshoot,

Darren Paciocco  12:20

it’s pursuit. It’s fresh mozzarella.

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Domenico Di Pasquale  12:25

Boy, very simple, no tomato in it. Yes, tomato as well.

Nestor Aparicio  12:28

This is very good. That’s what I want, right? That’s what I want. So good,

Domenico Di Pasquale  12:33

crispy bread.

Nestor Aparicio  12:34

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Nancy Longo came and did my show, by the way, you’ve launched not just with Pete and everything the shows I did here this summer. Not that I hear a lot about them, and I hear a lot about things when I’m out with people, but Nancy did the show that day. Nancy Longo from Pier point, who does her own Feast of the Seven Fishes with Rodricks, and they do this whole thing. She did my show again at Koco’s, because at Koco’s Pub, when you walk in on the wall, there’s Southwest Airlines, 20 years ago, did a crab cake thing, and it compared, and they both hate it. They compared her crab cakes, Koco’s to Pier point. Now, pier point does a smoked crab cake. And I had a long conversation about smoked this and smoked that, and the flavor and all of that, and the smoking process and how it changes things. She came over and had never met Marcella, and her picture has been on the wall in Koco’s because of the crab cake thing, and they had never met each other. And the last time I came in here, marcella’s husband was on the street out front, and Nancy was in here. So this is a small to more crazy thing, but Nancy came on my show at Koco’s, and I said, I’m gonna do the show back at deep DiPasquale’s. Against you get the pizza. Get the pizza. Pizza. Bianco, get the pizza. And I’m like, so you just mentioned 1000 things to eat in here. Pizza, eating a pretzel from a non sponsored location, and at least it’s an Italian pretzel. That’s all right. I know his sausages are good, so when I come here, I think a sausage because of you, and then I’m naturally a rigatoni ravioli, spinach thing guy. But I don’t, I don’t touch your old bay sausage as an example. Like I just, I eat your sauce.

Darren Paciocco  14:17

The obeys good. I mean, it’s, I mean, I like the other ones. You’re trying to sell

Nestor Aparicio  14:21

me on his holiday. What are you doing?

Darren Paciocco  14:24

My cabasa, oh, here we go, the Polish. Cabasa, I don’t think people know how good my Polish cabassa, because

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Nestor Aparicio  14:32

I was gonna buy the the Polish family on Bank Street, you know the one? Yeah, I know

Darren Paciocco  14:37

the one you’re talking about. And I honestly believe that I make a better post about than him.

Domenico Di Pasquale  14:43

Stop the music.

Nestor Aparicio  14:45

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Charlie Eck would say right now, no,

Darren Paciocco  14:47

Nestor, I’m just being real. I think mine is better. Here’s what I’m gonna do, and

Nestor Aparicio  14:53

coke challenge. Yes, I’m gonna do the Darren banks try. I.

Darren Paciocco  15:00

Think that I will get eight out of 10 people like mine better than his.

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Nestor Aparicio  15:04

Well here I’m never gonna know, because it’s gonna go right into the sauerkraut. I’m not gonna eat. I’ve never I’m gonna plug a strong I’ve never had an Ostro ski sausage outside of having sauerkraut in my mouth with Well, let me put this in my life, going back to Mr. Sam and Miss Gert making it in a crock pot on bank on Bank Street in Colgate.

Darren Paciocco  15:25

I’m gonna make 800 I’m gonna make a bold statement here, because I mean it, and it’s true. You love me. I love you, all right? And it’s true because I’ve had both the Polish kibasa that I make it deeper squad is for deeper scholars. Is it over there right now? I just brought it. We’re gonna cook it up. And eight out of 10 people will say mine’s better, and I put somebody eat it today. Good, good show. Good with PE like, I put a lot of garlic in mine. And I’m just gonna tell the public mine’s better than a

Nestor Aparicio  15:55

Strauss Pete. You got any polish in? You know? All right, I’m just checking out. He looks at me like standing in the middle, seriously, greatest Italian market in the city. You’re gonna be talking about Polish he’s bringing me Polish sausage now.

Darren Paciocco  16:07

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Nestor, his is good. Don’t get me wrong. I’m not saying nothing bad. Nestor houses is good. Mine just happens to be better, all right.

Nestor Aparicio  16:14

Well, so here’s where I’m gonna go with this, because I want to promote East Baltimore a little bit, where deep DiPasquale’s It’s all brought to you by the Maryland, lot of my friends at GBMC, you’re in the sun. Man, you look like Superstar Billy Graham. PDS coming in.

Nestor Aparicio  16:28

I’m gonna raw sausage. Can you kill the sausage? You excuse me for a minute.

Darren Paciocco  16:32

I want to take him back for them to cook this. Of

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Nestor Aparicio  16:35

course. I’m gonna take a break. You may take a break. Give me this. Let me put PD on here. Pub, all right, put PD on here. We’re down here, people, squalies. Darren wants to go cook me. You’re gonna cook me. Polish. What are you doing? You doing it? Just cheddar in the jalapeno polish. All right, we got rid of Darren, who’s gonna talk now you’re an introvert. How are you an introvert being behind the counter here, I’m more comfortable behind the counter. What’s the number one thing people order here? And what should I be ordering? If I know what’s good for me?

Domenico Di Pasquale  17:02

I mean, the number one is the real Italian easy, but working. That’s Italian Koco. Yeah, the Italian Koco. But the for me, the cheesesteaks really good. The butcher’s Hill cheese steak,

Nestor Aparicio  17:16

the Lamborghini. How do you do that? Cheese Steak? Is it? Is it this Cooper cheddar thing that’s going on? Or was it, it’s a

Domenico Di Pasquale  17:23

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profile, or was it cheddar? It’s Cooper sharp, sharp. Yeah,

Nestor Aparicio  17:27

that trend I went to, Bradley Cooper’s the actor. He had a pop up in New York doing his Cheesesteak. And, you know, fantastic. Sesame seeded, toasted, lightly toasted, but the way they goop up the cheesesteak, it’s just not, it’s not the way we did it in Dundalk, right? And it’s not the way I’ve really enjoy it in Philly. You know what I mean? I like a separation of my now, I will have onions or even mushroom in with my steak, but I don’t know. I don’t, it doesn’t. And this is gonna sound bougie. And you do have some delicious wines over here, and I know they talk about coffee this way, and it’s so bougie not done. Dog for me, the mouth feel for me. You know, I’m get that the cheese gets stuck. It’s like when popcorn gets stuck in my tea. I don’t know. Man, I I love a cheese stick.

Domenico Di Pasquale  18:21

Maybe it’s too much cheese, you know, don’t you think, well, they do that

Nestor Aparicio  18:25

wit and wit out, and they do that awful Velveeta, right? Like, if you go in South Philly, I mean, it’s Velveeta. I like a Bougie cheese, and you have a lot of them here. And I like a melted cheese, and I love a provolone, like a sharp Provolone on if

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Domenico Di Pasquale  18:41

you like Fuji, we do a truffle cheese stick.

Nestor Aparicio  18:43

Fine, yeah? But I just don’t want my meat all cheesed up. I don’t want it feeling like, Velveeta, yeah? I mean that’s, yeah, that’s the vibe I’ve got it has. That’s I feel like when Max gets here, I’m going to talk to her about this. But I don’t like that velvee To feel on the roof of my mouth with the cheese. I don’t you do your cheesesteaks that way, or no,

Domenico Di Pasquale  19:06

we still melt them, but it’s not as much cheese. You don’t get that feel. Yeah, I don’t like that so much. We use white American and that you have a name from your cheesesteak, the butcher. So, okay, all right. But because of butcher cell, I know

Nestor Aparicio  19:19

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we’re butcher sales, right? We go to, I’m from around here. Don’t forget, by the way, I’m against them ripping the ice rink down. I just want to say that I learned how to ice skating that rink. So, yeah, Gilly giving me skates who play for the clippers. So anyway, it’s a little pilot Highland town thing.

Domenico Di Pasquale  19:38

Yeah, skate there. Yeah, I did, yeah, I don’t. I’m not sure I’m. I didn’t. I don’t like that. I’d also, I’m not a fan of the field either, the yellow.

Nestor Aparicio  19:47

I don’t know about the turf field. No, I haven’t seen the turf field. Yeah, football field,

Domenico Di Pasquale  19:51

is it? Well, they can do football, soccer, all that, but they recently changed it from green to a bright yellow. And for

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Nestor Aparicio  19:58

the city, I guess. Yeah. Right? Yeah, well, I mean, times change. You know, the Italian flag don’t change. So for the holidays, for you, what’s special? Holiday oriented, and we’re gonna do feast Seven Fishes, for sure, but and people, I guess, come in for this, literally, this menu.

Domenico Di Pasquale  20:18

So we’re actually holding an event at our other location for now. Okay, it’s a seven course meal. You can get tickets online, but

Nestor Aparicio  20:27

it’s for No, I don’t know any. Darren wants back in. Darren’s got the sausages on the grill. Hold on. Let me turn your mic on. My God, I lose all professionalism when a pachaco family turns up here. That’s your brother doing, by the way, you don’t even have your microphone down by your head. I mean, Jiminy Christmas. No, no, no, put your headset back on. You’re worse than molar. I’ll edit this out. I’m not editing anything out of here. Hold on, Darren’s here. We’re deepest qualities. I can continue how to in the in the TV business, they would say, stretch, stretch, shred. I’m stretching. How are you? Is the sausage on

Darren Paciocco  21:06

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sausage is being taken care of? So what we’re gonna

Nestor Aparicio  21:08

you make a hell of a sausage. You’re lousy radio producer.

Darren Paciocco  21:11

Nestor, here’s what we’re gonna do. We’re gonna do with your basic mild Italian sausage, which is the best in the country. We’re gonna do the Polish kibasle, which is the best in the country. We’re going to do the pub other countries.

Nestor Aparicio  21:24

Is it better than Poland Polish sausage? I haven’t been to crack.

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Darren Paciocco  21:28

We’re gonna do the prevalent and parsley, which is the best in the country. And we’re gonna do the jalapeno and cheddar. Did he say provolone? We were just talking Provo. Gonna do that. And we’re gonna do the new one, jalapeno and cheddar, which is the best in the

Nestor Aparicio  21:41

country, not too hot jalapeno. May listen, I had a colonoscopy. I had a colonoscopy two weeks ago, and jalapenos are not I couldn’t take Advil for two weeks, and I made my own rule that I wasn’t gonna have jalapeno for three weeks.

Darren Paciocco  21:56

So when I came up with the jalapeno and cheddar, I took that into consideration. I got to peel jalapenos Mexican. Now, okay, it’s fine, all right, as long as it makes me money, so long as it tastes good. When I came up with that recipe, I have to appeal to everybody. It’s got a nice little bite to it, but it’s not too overpowering to where you can’t eat it.

Nestor Aparicio  22:17

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You could just bring it out for me. I think

Darren Paciocco  22:20

I have, yeah, I think I have a total of seven now, and in January, I’m coming out with another sausage, which I don’t want to say what it’s going to be right now, because I don’t want my competitors to know.

Nestor Aparicio  22:34

But I really want you to do some sort of wine, Cabernet, Prosecco, kind of so I want to see what you can do with some vino. That’s what

Darren Paciocco  22:44

Aaron That’s Joe specialty. So I would have that. Let’s then, let’s eat Joe sausage. And I will have to come up with a formula with Joe.

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Nestor Aparicio  22:51

You’re wearing his name on your establishment. So when I get the Italian sausage out of the is that your Italian sausage? That’s, yes, that’s deeper squalies. Is mine. One of the same.

Darren Paciocco  23:01

And I am deepest quality. All right, so here we go.

Nestor Aparicio  23:05

This sausage and lentil soup that my wife made. She made it. I made her make a double. That’s why we walked out. That’s why we had all that sausage we walked out of here with. She made a VAT this big, and we got like, six bags of it in the freezer, piled up and I will only I got to get some good Tuscan bread to go with that on a really cold day, and I mix that up there sausage lentil soup with your sausage,

Nestor Aparicio  23:30

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I got to bring you a bag of it, just so you taste how good your sausage is in my wife’s soup.

Darren Paciocco  23:35

Appreciate that. Thank you. There’s a couple things I want to bring to a point I’m going to, first of all, I’m gonna give a big thank you to barracudas. It’s, uh, it’s right

Nestor Aparicio  23:45

down to locus point. It’s on Ford AB, right across the little league field. It’s in

Darren Paciocco  23:49

Ford Avenue, Locust Point. Downers, Billy Hughes, he gave me a really nice plug.

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Nestor Aparicio  23:55

Now he has your sausage. Yes, he carries

Darren Paciocco  23:57

our hot. He gave me a really nice plug yesterday, and I want to thank him for that. How does

Nestor Aparicio  24:01

he do the hot? What does he do with it? What does he do with it? He the sandwich or

Darren Paciocco  24:05

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No, he doesn’t assume what she does. It in a plate with Riga Tony’s because he buys two

Nestor Aparicio  24:11

forms rigatoni. That’s that’s my new

Darren Paciocco  24:13

he buys my noodle. He buys two forms of it, Nestor, he buys the link for him, and he buys the ground up sausage form, which he puts on his spaghetti dishes to ground up for him, and then he puts two links on each sub, okay, which is pretty good. And why? Yes, pretty much, yeah. And he gave me a nice plug yesterday, so I want to thank him for that. And he’s very he’s very

Nestor Aparicio  24:38

good. I’ve had lunch in your place. It’s delicious.

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Darren Paciocco  24:42

Bill, use a barracudas. Check them out. All right. All right. As far as I want people to know where I’m located. I want people to know where they get our size. All right.

Nestor Aparicio  24:49

And then we get Pete in here. You’re gonna bring your PD in because I gotta get you your own show. We get PD in here. I wanted

Darren Paciocco  24:56

to talk. And then I got a few

Nestor Aparicio  24:58

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things, cookies, that’s. Her sauce. You by the Maryland lottery.

Darren Paciocco  25:01

Go ahead, Nestor Dan, I got a few things to say about Santino and about the people who helped make the sauce. I’m gonna let you say anything you want to say. Well, first of all, I’m gonna give a big shout out thanks to John and Dwayne, who make the sausage even though they’re my recipes, but they help make it. So I’m gonna say thank you. As far as Santino goes, I drive him freaking crazy, and he knows it, but we laugh about it. He’s the guy that makes all the labels. He does all the UPC codes for the supermarkets. He’s my business part guy when it comes to the supermarkets. See, I’m just, what markets are you in? All right, here we go. I’m in butcher and Bay up in Kingsville.

Nestor Aparicio  25:46

I’m gonna be in Kingsville later today for a funeral. My love to Sam Miller, who Sam was art modell’s personal assistant for many years. She lost her husband. Yes, I heard about that. I’m gonna be in Kingsville later today. I heard about that. And our condolences? Oh, my God. What a week it’s been around here, man, crazy week. Yes, Oriole spent money.

Darren Paciocco  26:06

We even talked about that. Our condolences, our condolences from DiPasquale’s, of course. So we’re at Butcher Bay. We’re at all the gar spec stores. Oh, we’re at Eddie’s. Don’t get

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Nestor Aparicio  26:19

me over there for the Eclair. Ron, Mats got me on at E clear, yeah,

Darren Paciocco  26:23

my fat Buck got one a couple weeks ago. My sugar went through the roof. I shouldn’t. Should bring me one next time. Good. You’re right, I sure, but I’m a cheap skate All right,

Nestor Aparicio  26:32

so give him six bucks and let me give me six bucks.

Darren Paciocco  26:35

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So here I’m kidding about the cheap skate part, so he’s not gonna get respects. When the butcher in Bay, when Eddie’s rolling Avenue, when Eddie’s Charles Street, they do very well. And starting Friday, December the 12th, we are finally, oh, this is Hold on, big announcement going we are finally in shop, right grocery store. All right, all right, finally. And that we had a couple glitches there, but I guess we’ll get you into Bel Air. But I pressured Santino so much to where he finally got it straightened out with them. So I’m excited about that. I’m excited to go there Friday and finally put our product in that store. So there you have it. And now all

Nestor Aparicio  27:17

your I love that you’re the sausage King, because I can make big sausage references. I just it’s great. All you make Polish jokes. I can make Mexican jokes. I I can make it’s fun. We’re having a good time.

Darren Paciocco  27:31

A lot of good restaurants, laboratories, the Santa says remo’s a lot of nice restaurants. So we’re doing very well. I’m hoping

Nestor Aparicio  27:39

to get into Libra Tories back and forth on this. John Nick, come on, let’s go.

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Darren Paciocco  27:46

We’re doing very well. We’re just gonna get bigger and bigger and bigger because

Nestor Aparicio  27:49

you got big sausage. Good sausage. I’m just trying to be funny, trying to get ready, so you go get some sausage.

Darren Paciocco  27:56

And I have a problem, because I have an ego that’s like, as big as the skyscraper.

Nestor Aparicio  28:01

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Listen to me when I used to take calls. Used to call from your truck deliverance. Come into the radio station with this box, and we open it. And it was, it was like the scene in Pulp Fiction. You know, you would see Marcellus Wallace’s soul. He would open the box, and then just be links.

Domenico Di Pasquale  28:19

You smell a sausage, because he does that to me. He opens the box, he goes, smell my smell. Smell the sage in my sausage. Smell that it’s garlic.

Darren Paciocco  28:28

You know, I taste before on all my recipes, people think I’m crazy, but I know you’re crazy, yeah, and I am a little bit crazy, but I’ll taste a little bit of it raw to make sure the flavor.

Nestor Aparicio  28:38

No, my mom don’t have that

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Nestor Aparicio  28:43

conversation. Attack it off the flavors.

Nestor Aparicio  28:46

Yeah, he’s dedicated. All right. So look, I got PD coming in. Let’s get PD in here. I gotta

Nestor Aparicio  28:53

take a break before I take a break. We want to do feast. Have you had feasted Seven Fishes in your life? You? Is that? No, it’s food soccer guys, they say you stay skinny. You’re in training, training.

Darren Paciocco  29:06

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Oh, whoa, whoa, whoa, that’s the estimate question right now.

Nestor Aparicio  29:08

Nestor, what’s your question? You know what it was? Who’s better? Who’s got the biggest sausage?

Darren Paciocco  29:13

No, no, Santino karate or PD currency.

Nestor Aparicio  29:19

Who was a better soccer player. You or Santino coronto, think about it. Just think about it. We’ll take a break. We’re back for more. We’re deepest quality by the Maryland lottery. We’re doing Feast of the Seven Fishes. I’m eating sausage. I’m ordering pizza, maybe pizza with your sausage. Something to think about. There’s more food here than I can possibly eat. I’m gonna go home with something good, including a headache. Back for more from DiPasquale’s. It’s the Maryland crab cake tour with pizza, but no crab cakes today, because I’m not in the mood. You.