We already know you love the crab cake at Faidley’s Seafood in the world famous Lexington Market so we’re giving you the expert, insider pick for what you’ve never tried but need to the next time you visit downtown and see the lovely new space on Paca Street. Let Damye Hahn give you the family recipe for going down menu and trying something new you’re going to love.
Nestor Aparicio, host of WNST 1570 AM, is on a 27-day tour of his favorite local eateries in Baltimore, sponsored by Curie Wellness, Maryland Lottery, and others. He is currently at Faidley’s, known for its crab cakes and shrimp salad. Nestor praises the shrimp salad’s light, airy texture and the fried oysters’ crunchy cornmeal breading. Faidley’s won the 2025 People’s Choice Award for Governor Moore’s Buy Local picnic with a catfish slider. They also won a golden tickets to the World Food Championships in Indianapolis. Faidley’s offers shipping and local pickup for crab cakes, emphasizing early orders due to limited daily capacity.
- [ ] Promote the new Faidley’s restaurant “Fishmonger’s Daughter” opening in Catonsville.
- [ ] Encourage customers to place holiday orders for Faidley’s crab cakes early to ensure availability.
- [ ] Explore the possibility of featuring Faidley’s award-winning catfish slider on the menu at the new Fishmonger’s Daughter restaurant.
Faidley’s Crab Cakes and Shrimp Salad
- Nestor Aparicio introduces the segment, mentioning it is the 10th day of his 27-day tour of his favorite places to eat in Baltimore.
- Nestor highlights Faidley’s as one of his favorite places, specifically mentioning their crab cakes and shrimp salad.
- Damye Hahn discusses the shrimp salad, noting that it is made fresh daily and is a popular item at Faidley’s.
- Nestor praises the shrimp salad, noting its light and airy texture, and contrasts it with other shrimp salads that are mayonnaise-heavy.
Nestor’s Culinary Journey and Preferences
- Nestor shares his personal culinary journey, mentioning his love for crab cakes and his reluctance to try shrimp salad until Damye convinced him.
- Damye and Nestor discuss the preparation of the shrimp salad, with Damye noting that it is made fresh daily.
- Nestor reminisces about his childhood experiences with oysters, including attending oyster festivals and his initial reluctance to try them.
- Damye and Nestor discuss the preparation of fried oysters, with Damye noting that they are flash-fried to maintain a crunchy texture.
Fried Oysters and Local Cuisine
- Nestor recalls a past experience where Damye served him fried oysters, describing them as looking like fried chicken.
- Damye explains the process of preparing the fried oysters, including the use of a cornmeal breading that is gluten-free.
- Nestor and Damye discuss the popularity of fried oysters and the unique preparation methods used at Faidley’s.
- Nestor shares his excitement about trying the fried oysters, noting that they are a delicious and unique item that is hard to find elsewhere.
Fishmongers Daughter and Future Plans
- Damye discusses the upcoming Fishmongers Daughter restaurant, which will offer a more expansive menu and a sit-down dining experience.
- The new restaurant will feature local beef, chicken, and other items, in addition to the best of what is currently offered at Faidley’s.
- Damye mentions the event space and outdoor patio that will be available at the new location, which will enhance the dining experience.
- Nestor expresses his excitement about the new restaurant and the opportunity to try new dishes in a different setting.
Award-Winning Catfish Sandwich
- Damye shares that Faidley’s won the 2025 People’s Choice Award for Governor Moore’s Buy Local picnic, specifically for a catfish slider.
- The catfish sandwich features a crispy catfish fillet on a brioche bun, topped with Faidley’s famous coleslaw and a hot honey bourbon drizzle.
- The sandwich uses local ingredients, including bourbon from the Eastern Shore and honey from Frederick, Maryland.
- Damye explains the process of competing in the Buy Local cookout and the significance of winning the People’s Choice Award.
World Food Championships and Future Competitions
- Damye mentions that winning the People’s Choice Award qualifies Faidley’s for the World Food Championships, which will be held in Indianapolis.
- The competition will feature a recipe featuring Maryland catfish, as Faidley’s aims to showcase local ingredients and culinary talent.
- Nestor and Damye discuss the excitement of competing on a global stage and the opportunity to represent Maryland in the competition.
- Damye highlights the importance of using local products and the pride in showcasing Maryland’s culinary heritage.
Shipping and Ordering Crab Cakes
- Nestor shares a personal story about his wife ordering crab cakes from Faidley’s for a family trip, emphasizing the ease of shipping and packaging.
- Damye explains the process of shipping crab cakes, including the use of insulated bags and frozen gels to keep them fresh.
- Nestor encourages listeners to consider ordering crab cakes from Faidley’s for holiday gatherings, noting the limited capacity for daily orders.
- Damye emphasizes the importance of placing orders early to ensure availability, especially during peak times like the holidays.
Nestor’s Favorite Dishes and Local Businesses
- Nestor shares his top four favorite dishes from local businesses, noting that they are not sponsored but are his genuine recommendations.
- He mentions that the top four dishes are ones that he craves and considers essential to his culinary experiences.
- Nestor highlights the importance of supporting local businesses and the unique dishes that they offer.
- Damye and Nestor discuss the significance of local culinary traditions and the role of family-owned businesses in preserving these traditions.
Final Thoughts and Future Plans
- Nestor expresses his gratitude to his sponsors and the team at Faidley’s for supporting his tour and culinary journey.
- He mentions upcoming stops on his tour, including Pizza John’s and other local businesses.
- Nestor shares his excitement about continuing the tour and promoting local food and businesses.
- Damye and Nestor discuss the future plans for Faidley’s and the new restaurant, emphasizing the importance of quality and local ingredients.
SUMMARY KEYWORDS
Faidley’s, crab cakes, shrimp salad, fried oysters, Maryland seafood, local businesses, Catonsville, Fishmongers Daughter, World Food Championships, Governor Moore, Buy Local, Eastern Shore, Maryland products, Catfish sandwich, hot honey bourbon.
SPEAKERS
Damye Hahn, Speaker 1, Nestor Aparicio
Nestor Aparicio 00:00
Welcome home. We are W, N, S, T, am 1570 task Baltimore. We are Baltimore positive. We are wrapping things up down here. Fade leaves. This will be number 10 on our countdown today. Brought to you by our friends at Curie wellness and foreign daughter as well as the Maryland lottery. I’m gonna get these Raven scratch off. Dami is prepared. And here’s the issue, I’m doing this countdown my 27 favorite places, and it’s tastiness, if you want to follow it, T, A, S, T, Y, NES out on the hashtag, and I’m counting them down. I’m down at day 10, and I’m here faz and the reason I’m at Faith, Lee’s Today, I’m at Pizza John’s on Friday, Monday, I’m at Costa, synthemonium. Tuesday, I’m at cilantro. Wednesday, I’m at Coco. Something like, I’m going all the places, and I put it all together. And you’re like, some places are you like, shut down in two weeks, we have days these two dishes here, you come down and get the crab cake. It’s phenomenal. RJ has crab cake, you damn right. It is right. But these are the two things that I want to promote about fatally, that I have learned to love you didn’t even make me eat the shrimp salad. I just saw it in the case. I’m like, Hey, that looks good. Give me that. It’s the way you do the celery. I think it’s the way. Is this your mom’s recipe? Who’s your recipe? Is this,
Damye Hahn 01:18
I don’t know. Love,
Nestor Aparicio 01:21
love, love your shrimp salad. I’m glad. Okay,
Damye Hahn 01:24
yes, that’s okay to love what I love. You know what you’re allowed to love. It All.
Nestor Aparicio 01:29
What do you love the most here? When you recommend something here, beyond a crab cake, I think your mac and cheese is delicious. I love the cucumber salad because it’s like a bread and butter pickle kind of take on cucumber. It’s sweet. You would never know that. I would never order cucumber salad anywhere else, but I wouldn’t order shrimp salad because a lot of places, it’s mayonnaisey, it’s goopy, it’s thick. That yours is light and delicious and airy and seasoned.
Damye Hahn 02:04
Well, that’s good. That’s what I think. I’m glad you like it so much. Yeah, we sell a lot of shrimp salad, and then fresh we make it a lot. We make it often. It’s made every day,
Nestor Aparicio 02:17
just like my mom made it.
Damye Hahn 02:19
Well, that’s good. That’s good.
Nestor Aparicio 02:22
My mom didn’t go for all that mayonnaise. No, no, not too much. You know. I mean, it’s shrimp shower. It’s got that mayonnaise in it. And then this oyster thing.
Damye Hahn 02:32
I know you were not an oyster fan until I made you one. No,
Nestor Aparicio 02:35
I love raw oysters. Like it at Bull roast, because that’s the way I’m I’m a poor kid from Dundalk. We went to oyster bull and oyster festivals, right, right? And, you know, our parents would always like have the sex joke about, you know, wink, wink, it’s oysters. And that was going on. I’m nine years old. They look goopy. And then it looked like I’m a rebel, you know, man, you know this about me. I got a rebellious thing. And I thought, I’m gonna eat one of those, because you think I won’t. And it comes in a shell. What does that line they have? He wait. The first oyster was a man of great. You know, I don’t know wisdom, I guess so, the shrimp salads delicious. So the oyster thing. I like Oysters Rockefeller, like, like, I like spinach, I like cheese. I like them grilled. So I like them that way. And probably as an adult, that’s why I would order them. I wouldn’t order them raw, but I go to parties, and they’re shocking them, right? You know what I mean? Like, I go to an event, they’re shocking oysters. I’m gonna have a couple, three, four of them. I’m gonna, I would always use cocktail and lemon. And purists would be like, cocktail sauce. I’m like, it’s way I like it, leave me alone. So
Damye Hahn 03:57
and we have good cocktail sauce. Our cocktail sauce is great. About
Nestor Aparicio 04:00
three years ago. You’re like a mother hen, not just to me, but to the Navy baseball team and everybody else. But she brought me out. We were at the old place, and I’m there. I think Mueller was with me. I think I don’t even know who the guests were, maybe Martin O’Malley, or somebody was with us. And you brought fried oysters out to me. And I looked at it, and I’m like, it looks like fried chicken. And you said to me, Well, we kind of dust it, we kind of do it. You’re like, and I think I even said to you, I don’t really eat fried I mean, I
Damye Hahn 04:31
did. You told me I don’t even eat fried oysters. And I said, Well, you got to try these.
Nestor Aparicio 04:36
Well, what made these are flash fried, right? They’re going to be crunch. You like fried oysters? RJ, have you ever had a fried oyster? Come, come here. I’m gonna get you one. Put, put, put the headset on. RJ, RJ, shepherd’s here from uh, forestry, so, yeah, you still here? Can you hear? All right, you do our Yes, yeah. All right, guys, are you so you’ve never had still eating? I thought that was so you’ve never had a fried oyster, yeah, looks like fried. Chicken, right? Or fish, by the way, he said a word that I don’t know if you could say, say it on the air. Last segment, niche, oh, chitlins, she said, chitlins
Damye Hahn 05:10
couldn’t say it on air.
Nestor Aparicio 05:14
Chitlins shit,
Damye Hahn 05:16
not not with an S, not shut
Nestor Aparicio 05:20
with a ch, yeah. All right. It’s like Southern, all right, so, yes, it is, it is you serve. You know what? She knows everything about the Eastern, Eastern Shore. So he asked me if I’d had chitlins, and I’m
Damye Hahn 05:34
not chitlins, chitlins, chitlins and hog moss. You got bellies and you got intestines, yep,
Nestor Aparicio 05:42
this is an oyster. Okay. This came right, right here. These chicken teeth were these from,
Damye Hahn 05:48
no, these are from Harris River. They’re Harris rivers, Maryland, yes,
Nestor Aparicio 05:53
all right, Maryland, oyster grab one of those. Are you cocktail sauce guy in the general sense? All right,
Damye Hahn 05:57
I like to be tail and a little bit of tartar. Okay, yeah, just do that. He’s
Nestor Aparicio 06:06
West Baltimore. He does it different over there. I mean, Baltimore. So I had never had one of these, so that three years ago, and I’m on the show, like we were doing this, she made me eat one on the air. And it’s like, I’m not weird at by oysters. I’ll eat them raw. I like oysters, but I had just never eaten it, like fried chicken, like, literally. And I was like, this is one of the great things. So you’re about to eat my number 10 on the countdown. They’re all, I can’t read order. Well, it kind of is at the end, but not really. I mean, they’re all worth eating. But when you come down here, people come in here with roller cases off of airplanes to get your crab cakes, yeah, and if they just take five minutes, get all shrimp salad to go, because I would, and these go, cheers, cheers. So all right, here we go.
Damye Hahn 06:52
Nice, crunchy cornmeal. That’s delicious, and it’s delicious, isn’t
Speaker 1 06:57
it? Wow, right? I’m not even an oyster guy, but that’s delicious, yeah? I mean,
Nestor Aparicio 07:01
right. I mean, and this is what I’m saying, for me, delicious. I never would have known how delicious this is, because I could send you down here 1000 times for crab cakes, and you’ll get them, and they’ll be great. You can ship them. I do. They’re great and all that. This is one of these things like you, this isn’t gonna ship.
Damye Hahn 07:19
You gotta come down here. It’s got to be
Nestor Aparicio 07:22
yes, or lose this, you know, yeah, that’s good, yeah, Dippy, dip Go ahead, man, squash lemon,
Damye Hahn 07:31
huh? Yeah. Look, it’s, I like the cocktail in that tartar, that combo is good, yeah, combo is good. We have homemade cocktail, homemade tartar. Combo is good. We make it and together. It’s, we call it the fadely sauce. You mix them
Nestor Aparicio 07:44
up. I’m gonna make you taller and fatter. Dude upright. Make a hit farther. Yeah, what’s going on in Catonsville? Because he’s got, he’s got to get back to the golf tournament, of course. But
Damye Hahn 07:57
wait, Catonsville, it’s, it’s coming. Boy, it’s coming. We’re fast approaching. So now we’re we’re probably looking at November sometime to start. Well,
Nestor Aparicio 08:08
I’ll be there for Christmas. RJ, put that down. How are our things? I’ve been all over the state eating. You’ve inspired me in a lot of ways. Not just like to have this delicious shrimp salad and I’m going to keep eating and these oysters. I’m delighted that I could share them with RJ. But I’ve been going around eating at small local businesses everywhere, and people like your family owning local businesses. I have featured pretzels, I have featured bakeries, I have featured desserts. I’m trying to just get around and feature places, and especially for my sponsors and crab cake places, sort of like going above and beyond and saying people come in for a crab cake, but you do more than that. Yeah, and I think your new restaurant is going to give you a chance to in a sit down environment, to be able to serve a fried oyster on the go, sit down, have a beer, watch a ball game. Things that you’re, you and your family, you’ve built this empire, but you’ve, it’s been in a market. It’s been in a market, right? Literally, and shipping business,
Damye Hahn 09:12
right? And so we’re, we are going to have an opportunity to serve a whole lot more, and that’s one of the reasons why we came up with the brand extension the fishmongers daughter, so it’s fade lease, but it’s the fishmongers daughter, so that, you know people when they come our menu is going to be a little bit different than the one down here. We’re going to have the we’re going to feature the all the best of what we’ve got down here, but we’re going to also have local beef, and we’re going to have local chicken, and we’re going to have some other things to eat that you would normally have in a full, full service sit down restaurant. So that’ll allow us to do a whole lot more, and especially even with the event space. The event space is just going to be spectacular. So I’m looking forward to that. Looking forward to having the outdoor patio space, everything. It’s going to be really nice. It has been a joy. Job from hell, but we’re going to get there.
Nestor Aparicio 10:02
Catonsville, Maryland, fishmongers daughter, part of the faith Lee’s family. They still ship crab cakes here. Yep, you can come down and visit. There’s still baseball left. My wife looking forward to seeing Shohei Otani two weeks from now, play. So stop in, get a crab cake. Get something to go now, and I’m gonna tell you more and more than Wes Moore wants to see me over the last couple of weeks as I munch on the shrimp salad. I was down in Ocean City, out at the BMW running into him. I did not mention you or this big award that you won, but this is on the up and up. This is
Damye Hahn 10:36
Yeah. So we won. We won the 2025, People’s Choice Award for Governor Moore’s Buy Local picnic. So he has a Buy Local cookout, actually, once a year, and chefs from around the state apply to to be part of the the cookout, and you have to put a recipe in and you have to to cook that recipe. Did you win for the catfish? I did. I lit I won for a catfish slider that we made. So we
Nestor Aparicio 11:10
bring that to me today is that third place before place you got crab cakes.
Damye Hahn 11:14
You told me to bring your favorites, but it’s really good. So we make a crispy catfish sandwich, and I made it on a brioche bun. It’s with fade Lee’s famous coleslaw. And we made a hot honey bourbon drizzle that used bourbon from the Eastern Shore, from my friend at Scott Sanders at tobacco barn distillery, his bourbon, Bourbon from St Mary’s and and then we used mccutcheons, wildflower honey from Frederick, Maryland. We used Ginger’s, Jo spice in the breading, and we used Old Bay hot sauce in the honey dip and in the honey drizzle. And it’s fantastic. They put Jo and obey in there. I did. I put them both in
Nestor Aparicio 12:01
do they know about this award winning? I don’t know. Maybe that’s why this is so good.
Damye Hahn 12:07
It was, but it was delicious. So what happens with the buy look banks compete, you win. It’s so it’s so funny. The the the people that were attending. Everybody gets one red ticket, and so they go through the whole cookout, and then they decide their number one dish. Oh, and so that’s why it’s the people’s choice. And there were close to 500 people there. And so this, this, this, by winning this award, Wes handed you that, right? He did. He did. And so it we, you know, we had all Maryland products, the Maryland Blue Channel, cat, the fates, catfish. We had moranto Bakery make our rolls. And we had, I made this, you know, hot honey, bourbon, drizzle. And now we’re, we have a golden ticket to the World Food championships. What? Where you gonna go? It’s in Indianapolis, so it’ll be the third week of October in Indianapolis.
Nestor Aparicio 13:07
Have it anywhere in the world? It’s a
Damye Hahn 13:09
different city every year. I mean, it’s a different city every year, and this year it’s in Indianapolis. So we go to the World Food championships, and we’re probably going to make a recipe, again, with the featuring the Maryland catfish, because we’ve got to get rid of the catfish. I’ve been telling you
Nestor Aparicio 13:26
that Indianapolis my whole life. The only thing I think of in Indianapolis is that cocktail sauce they have at St elmo’s Steakhouse. You know about this? No, they got more horseradish. I’m still my sinuses, just thinking about it, my sinuses are leaking. Oh, just thinking about, I’m serious about saying almost, how
Damye Hahn 13:46
can you taste anything else if it’s just, if it’s just horseradish, I don’t know, but I’m because we got pretty good horseradish here. Turk offs from Maryland,
Nestor Aparicio 13:55
shrimp like they’re going out of style. You know, I’m glad I love your shrimp. Sal we shave?
Damye Hahn 14:01
I’m glad. I’m glad. It’s awesome. It’s awesome. Yeah, I mean, a lot, a lot of good stuff here. All right?
Nestor Aparicio 14:08
Shipping easy as ever, right? One
Damye Hahn 14:10
click, yes, absolutely. Think about the holidays. Please. Think about it early, because we get, we get to the point where we have to cut days off, because we do make everything to order. We don’t make ahead and freeze and put them in a package frozen. We literally make to order. So we do have a limiting capacity of what we can create in a day and pack in a day. So there are days that will cut off early, you know, especially like the Thursday before Christmas and that kind of thing. So if you, if you want to get your order in, get your order in early. So I
Nestor Aparicio 14:47
just want to give, give this to you, because this involves my family. Two weeks ago, I text you, and we didn’t, we didn’t connect, but I was here. I saw your sister, saw everybody my wife was flying out of BWI to her family’s of. In New Hampshire. Dad’s turn 80 this week. Happy birthday, dad. So on the way through, we live in Towson, and we’re going to the airport now. Obviously we could go 895, in the tunnels with Google. Would spend a couple dollars. Give Wes a few dollars. We go through the tunnel. We go to West Side. Chen’s like, well, I want to take some faith in these crab cakes. And I’m like, Well, if you know, we could add 83 and pop by. And she double parked right here, and I ran in, and she had the audacity to say to me, she got four crab cakes to go for her cousin, her dad and her sister, and they were all going to see the Goo Goo Dolls. And they had crab cakes. She said to me, why need to pack an ice pack to take them with? And I’m like, You think Lou I mean, you think Damian, do you think they’re not gonna have an ice pack for you to fly with at fade leaves, right? You have these little things that are made for your craft. They’re like, they’re like, little ice coasters. Is what they are, exactly, exactly. So I tried to explain this to her. I’m like, all you need to do is, you
16:03
know, she had just come in and
Nestor Aparicio 16:06
cooler bag. She had a little cooler bag that like a little lunch, Lunchable, little soft bag she was taken with her, and she was gonna put ice in. And I’m like, no, no, no, no, they got you. They got you. So that’s another way to do this that she did that. If you want to stop by, pull your credit card out, do a little whip around here with 468, crab cakes, right? Because you’re in and out into Chicago, or some god for some godforsaken place like Indianapolis, and you want to take a legit crab cake, you can stop by here on the way to the airport.
Damye Hahn 16:40
Easy, actually did that. Yeah, we, a lot of people do. And we also run public service announcement. Thank you. When we also have, we also have our own insulated zip bags, and they’re only like 595 so damn supermarket when I buy ice cream, yes. So we got the insulated bags. We’ve got the frozen gels all the time. So if, if anybody wants to stop in on the way to the airport, or even, you know, you can call ahead you if you don’t want to, it takes five minutes. It’s easy. We’re we’re easy and easy out
Nestor Aparicio 17:11
crunching on the air like Bugs Bunny, because I’ve got that celery. What’s up, Doc, all right, we’re here please. My thanks to curio wellness for putting this out 27 years. My 27 favorite things to eat. These are my legitimate, honest recommendations. When people say to me, Hey, where are we going to go? By the way, I just want to say this to you as my friend, as my sponsor. Someone supports me, my family, the top four in the list really are kind of like, really like, and they’re not sponsors. One of them is, like, a family member at this point, but not like, I don’t play their ads. And the top four, I purposely, because these are the places where, like, when I’m home at night and I’ve got that Jones about, like, I’ve got to have that dish at that plate. I’m not giving it away because it’s a surprise. You’re even going to be surprised. Two of these places, two of the top four, I’ve never mentioned on the radio. I’ve never taken a picture on social. They’re not sponsors, they’re not like but they’re places that I love. Number one, I’ve definitely plugged because it’s so freaking good. Number two, I plug because it’s so good. Number four, I don’t think I’ve ever mentioned, and it’s just, it’s a place I like, I’ve been going for 20 years, and when I crave it, you can’t get it. You can’t make it. It’s like, it’s kind of like your crab cake. I sort of maybe could mock it in some sort of mustardy way and pull it off, but I have to get Maryland meat, the technique you use, the oils you I’m never gonna get it. I gotta go here to get it right. This is one of those. These are these kinds of dishes where, like, yeah, I can get a snowball anywhere, but I can’t get that snowball
Damye Hahn 19:02
Right, right? So I get it. What’s your favorite thing to eat? My favorite it’s probably the fried oysters. I love oysters. I love any oyster, really. I do love oysters. What makes I love oysters? Soft crabs. I love
Nestor Aparicio 19:18
you. Can F those up? Oh yeah. A lot of people do when you go out to get a soft crab,
Damye Hahn 19:24
it’s, I don’t go out to get a soft crab.
Nestor Aparicio 19:27
I make my own soft crabs. What makes your oysters? Give me the
Damye Hahn 19:31
our breading, our breading has been, has always been, a corn meal breading, and we do that. It’s completely gluten free. It’s very crunchy. But we do that on purpose because there’s a lot of people that don’t like blue pepper, though. Oh yeah, there’s black pepper.
Nestor Aparicio 19:46
I got salt, black pepper. I mean, it tastes like, I want you to make me some fried chicken with it. Yeah, it’s, I mean, I want you to make me fried chicken with this
Damye Hahn 19:56
too. It’s our own recipe. We put it together here, but we’ve been doing. That for years, and it’s it, you know, it’s work for us. So we’ll have some other options. We’ll have some more options, like I said up in at the at the other restaurant, but this is, this is our tried and true and the one that everybody loves,
Nestor Aparicio 20:13
well as someone who loves to eat and you do and teach people about eating, this tour, for me, has been inspired by you and by my, lot of my sponsors just having, I don’t call these B dishes, but you know, there’s crab cakes here and everything and everything else. I mean, people come to you and they don’t know you have crabs. You have great crabs too, right here, fresh seafood, everything but these dishes that you have, these are what sustains Catonsville. When you move over, there is going to be a wide variety. There’s gonna be, we’re gonna come in for other things, because you, your family, has really nice recipes. Just we
Damye Hahn 20:52
do. It’s gonna we’re gonna have some Eastern Shore love. Yeah, we’re gonna have some really good stuff. You’ve eaten a lot. That’s more than I’ve normally see you eat. Holy moly, I might have to roll you out of here. I’m not
Nestor Aparicio 21:08
gonna waste it. I’m not gonna waste a summer tomato they no doubt, no. All right. They are good. All right. I’m gonna sign off my thanks. A day. Me. RJ, Luke, everybody down here, everybody whipped me together this quick, little delicious meal to be number 10 on our list. I’m gonna continue the countdown. It’s tastiness, and I’m gonna continue to tour. We’ll be at Pizza John’s on Friday. I’m gonna be featuring my very special Dundalk Venezuelan Hawaiian pizza. So it’s their Hawaiian peach with the ham and the pineapple. But I put the pepperonis on it, and I crisp up those pepperonis, so it gives you that crispy with the sweet, with the salty, with the pork, with the
Damye Hahn 21:53
ham. Now they have pork. Sounds like you might like my catfish sandwich with the hot honey drizzle. To be
Nestor Aparicio 22:00
continued, I’ll be back down here, Faith these will be down here again in the fall, as we always are, eating our faces off, having fun and promoting local businesses and local food, as we always do. I did go to hoopers Island last week, to old salties. I had their crab cake. But more than that, that drive from Blackwater and Harriet Tubman, it is the most beautiful part. Janet stay I agree, and hoopers Island and the oyster partnership and everything down there. It looks like Smith Island when you get down there. It’s beautiful. So the tours put me back out on the road from Ocean City to right here at beautiful Lexington market. It was packed in here about an hour ago. Get down here. Enjoy yourself. I am Nestor. We are W, N, S, G, am 1570 Taos to Baltimore, one, two shrimp and a tomato still to eat. We’re Baltimore positive. Stay with us. You.
