We love taking the Maryland Crab Cake Tour to new places and seeing old friends who attended our legendary WNST Roadtrips as a kid many years ago. Chef Brandon Kessler welcomes Nestor to Reter’s in Reisterstown for a crab cake and a Ravens’ journey from childhood with tasty results.
Nestor Aparicio hosts a radio show from Reter’s Crab House in Reisterstown, featuring chef Brandon Kessler. Brandon, a longtime fan of Nestor’s show, discusses his journey from busboy to chef, highlighting the restaurant’s community-focused approach and its consistent sales growth over 26 years. They discuss the restaurant’s menu, including a half-pound burger night for $10 and prime rib specials. Brandon shares his passion for Italian and Mexican cuisine and his father’s history with the Colts. The segment concludes with Nestor promoting the Maryland Crab Cake Tour and thanking sponsors and guests for their contributions.
SUMMARY KEYWORDS
crab cake tour, Maryland lottery, Reisterstown, Reader’s crab house, community, family environment, chef background, Wegmans, prime rib, burger night, seafood market, fresh fish, Orioles, Ravens, local businesses
SPEAKERS
8
Nestor Aparicio, Brandon Kessler
Nestor Aparicio 00:00
All right. Welcome home. We are wnst am 1570 tasks in Baltimore. We are Baltimore positive. It’s the fun part of the show. It’s all brought to you by our friends at the Maryland lottery. It is the Back to the Future scratch offs. We have them. We’re at readers crab house out here in beautiful racers town, doing our final segment of the day. I had a heck of a show out here. Luke and Alan got together for the first time in the history of the radio show, and did baseball talk for about an hour. Also at Izzy Patoka out talking about the community. Hope Otto was here. She’s the owner of Reader’s crab ass. She did a segment a couple hours ago. I think she’s disappeared on me. We talked about the community and we talked about the Friday nights in Reisterstown. Izzy pumped the community up. We also talked about pest control. My pal Richard Stearns from Miche pest control, talking about my termite issue and all these lightning bugs everywhere, as well as happy Eddie from happy Eddie and curio wellness at foreign daughter and the Real Housewives of the Potomac. But the Maryland crab cake tour is here because of this guy. He’s a Facebook friend. Brendan Kessler, I don’t know you’ve been my Facebook friend. You’re a few years younger than me, and hope at me really worried when she came over. She’s like, he’s been listening to you his whole life. And I’m like, Well, I’m doing this 35 years, and you don’t look 35 so I don’t know. Man, how are you? Thanks for coming on, man, I’m good. How are you thanks for having us. I saw you put a post up about a month ago that you’re the chef here. And I, you know, I’ve seen your face on my Facebook, because there’s 20,000 you out there. And I clicked some readers crap. I said, I’m like reader Brad, Brad. And I’m thinking, Did I call out that? But I knew someone had told me you had a great crab cake here. You’re, you know, when I started to tour, and it was always sort of, Can I do it now? Maybe I left a message and it didn’t get back. Sometimes they hit the spam or whatever. But I’m always trying to find new places. Yeah, so when I saw you were here, and I’m familiar with the name my ex girlfriend live right around the corner from here for many years, her parents did, this is back to turn of the century. Said establish 1997 This was probably 99 2000 2001 range, and I spent a lot of time out here. So did my son. And I knew about this place, but I had never really been in. You got the gig here doing the crab cakes. And I reached out and I said, I want to do the tour out there, because I’ve heard you’ve had a great crab cake. So give me your background. When did you start listening to me? If you’ve been listening to your whole life, that’s at
Brandon Kessler 02:19
least 10 years. So you look like you’re 19. Appreciate it. How old are you? I’m 32 Wow. All right. And I grew up my dad, right? My dad used to, he used to watch you. I mean, listen to you all the time on 98 rock we even went to when the Ravens played the Titans, Tennessee. You wrote the playoff
Nestor Aparicio 02:38
game, yeah. And we set the McNair in the in the bar, saying, or no, which one it
8Brandon Kessler 02:42
was the game we won by one point in the snow. It was like, it was the playoff game. And I remember we did, like the it was like a Baltimore walk. We all walked to the stadium together and everything,
Nestor Aparicio 02:53
okay, yeah, it was awesome. Those were the good days you were kid. Then though,
Brandon Kessler 02:57
oh yeah, I was, I was definitely small, but it was cool. I still was able to go, I just wasn’t able to drink yet. You chef, yeah,
Nestor Aparicio 03:04
8yeah. So you made this, yes, is this your recipe, or was it the house recipe? When you came house
Brandon Kessler 03:08
recipe, and then we’ve tinkered it over the last year. We had a recipe for about 20 years that we were dealing with and crab
Nestor Aparicio 03:16
cake. I want to hold this up, show this everybody here. So for you, the chef part of this, give me your background as a chef, because in your 30s, I guess you’ve been doing this along. Did you drop the kitchens?
Brandon Kessler 03:26
Yeah. So I started here, actually as a busboy and dishwasher and oyster guy, and that’s
8Nestor Aparicio 03:33
crazy, because hope said that the whole thing, she goes down to the high school and tries to mentor young people, to try to get young employees that do the job that you did when you were a kid, right?
Brandon Kessler 03:43
Exactly. So I started from the bottom, and then I ended up I did. I left for a couple months. At one point, I worked for Wegmans for about five years. Okay? I opened up 12 stores up and down the East Coast with them, just as like a store opener,
Nestor Aparicio 03:57
but not the food. They do, a lot of all food. All food, okay, yeah, and,
Brandon Kessler 04:01
8and then Brad was still the owner at the time, he gave me an offer to come back, and I’ve been here since. You know, are you registered kid? Yeah, I grew up right in Charlie, like you went to Franklin. Yep, Franklin. And you could see my house from establishment, yep. And, well, not anymore. I think they’re called Indians still, yeah,
Nestor Aparicio 04:18
yep. Well, I’m from Dundalk. I like. So we, I wrestled at here, 1984 whatever, Milford, all of that. So the schools, I don’t know, were like Newtown, the new schools, you know what I mean, the new districts that were built. Franklin’s been here forever, misses a thriving community. This race, if you’re registered kid, yes,
Brandon Kessler 04:35
sir, Franklin, basketball, baseball, to all that. What’s the best part of Reisterstown? The best part of Reisterstown, I think it’s the family environment. Everybody really knows each other. Like, even here in the establishment, we really have a lot of regulars. You know your customers, yeah? Like, I see their face daily. They know me on a personal level, and I know them on a personal level. Man,
Nestor Aparicio 04:57
that’s community, that’s, that’s, that’s what the crazy. Cake tours. But when I dreamed up this crab cake tours during the plague, and I thought, Walmart doesn’t sell crab cake, every crab cake is specific. It’s only local. Yeah, Applebee’s don’t have crab cake, you know, because they don’t have it outside. So every time, every place I go with a crab cake, I’m either meeting the chef that’s there, the ownership lives there a lot of cases it’s family, yeah, like when I go to Costas family, Cocos family, State Fair family. These are not chains, they’re not corporate. They are community institutions, I mean, and that’s where the best crab cakes are. So this recipe is it, was it Brad reader’s recipe, a recipe? Or the reader family? Reader family, reader family. All right, so I’m gonna get into this here. What would you say about this recipe? Slurry and first off, it’s broiled. I’m a poor kid from Dundalk. We didn’t have my mom made the fried little hockey pucks. Yeah, that’s why I grew up with so you serve yours with a tartar though, a cocktail, whatever you not doing that. I’m going right to sit a crab cake. I’m not gonna. That’s how. That’s the right way to, she said, tinker with it. What is tinkering mean? While I eat, talk while I eat. Now,
8Brandon Kessler 06:05
we just took a little bit less ingredients out and just really focused on, like, sourcing the crab meat in to see, you know, the better the crab meat, the better the crab cake. And you need less ingredients at that point. You don’t need to have like, 10 to 23
Nestor Aparicio 06:21
light. This is nice, but it definitely got, I mean, you got a little slurry going on in here, man, I got the slurry, is what makes it. I mean, that’s the flavor to me that in the club this time of year, crab meats. And this crab meats, delicious. Thank you. Thank you. Yeah. I mean, you know, I don’t know if you’re true blue or not. I’m Venezuelan, so I don’t have anything against Venezuelan crab meat. I just don’t the same crab. I’d have something against blue swimming crabs, you know, I mean, something comes out of a can from Indonesia. I don’t need but, yeah, but sourcing crab this time of year, just making sure it’s fresh, if it’s from Maryland, it’s a little more expensive, for sure, but it’s also tastier, especially this time of year. You get a little row in that but I eat a lot of crab cases. A fantastic crab cake, man, thank you. I appreciate you. This is fair. What else is good here? Man, I mean, they try to sell me up on the quesadillas. I almost went with that. I know you guys do prime rib out here. So my wife has requested that I bring dinner home tonight. Okay, no offense to this crab cake in which I can bring her crab cake, but whenever I do the crab cake tour, people send her crab cakes home. What else would you recommend here, and what you consider your specialty as a chef? Well,
Brandon Kessler 07:22
well, on Thursdays, while I eat on Thursdays, we we do a burger night where we do a half pound burger with any side, yep, all right, go ahead. So it’s a half pound burger with any side for $10 so it’s cheaper than McDonald’s or anywhere else you can think of, and we cook it to whatever order you would like. We provide every single burger on the menu for that price, besides the crab burger. Well,
Nestor Aparicio 07:47
8Alan got it. I didn’t get a chance to ask him about it, but he orders. He ordered burger for lunch.
Brandon Kessler 07:51
Hopefully it was good. I made it. So I hope so. And what the
Nestor Aparicio 07:55
cheeseburger? It was the one that was just a hamburger. Yeah. He said, No cheese.
Brandon Kessler 08:02
So those are kind of we have, like a staple throughout the week. Mondays, we do all you can eat shrimp. Tuesdays, we do Taco Tuesdays. Wednesday we do prime ribs, steaks and sandwiches. I believe you had the sandwich earlier. So we slow cook the prime rib for 24 hours, and then for the sandwiches, we slice it the next day after it cools down, because it creates a better slice. What can go on the grill easier. And then for the steaks, we just cut it right off the steak, and we serve it rare, or however you prefer. You like it. You
8Nestor Aparicio 08:35
know, I just got a shell with my crab cake. And you know what? I know that that means it’s real. No way to tell that a grad, you know, as people like, I don’t like picking crabs and all that. I’m like, you get a shell in your it means it’s real, man. I mean, this is like, you know, I don’t mind that at all. But for you with with cheffing and coming back and this place has been busy for the minute I walked in here, because I walked in at 1130 was No, I was the first person in the door. I’m like, oh, it’s kind of quiet. The shares are still up when I came in and, man, about 1145, boom, 30 people in here. And I think there’s been 5060, people in here. I thought it’d be a little more quiet around two, three o’clock. It never quieted down in here today. Man,
Brandon Kessler 09:14
so we have a pretty impressive streak of 26 years of beating the year prior sales.
Nestor Aparicio 09:19
We haven’t Hold on, yeah, say that again every year
Brandon Kessler 09:24
8for 26 years straight, we’ve beaten the years prior sales, even during COVID, we had been the year sales. We stayed open for carry out only during that time, and we still ended up beating the sales.
Nestor Aparicio 09:35
COVID was all about community, right? COVID was all about like, if you love a place, I love, amicis and Little Italy, you got to keep them in business during that time. You know, that’s the thing that really begat the crab cake tour. Swear to God, was that I got very emotional during that period of time, shut down, worried that my friends were going that weren’t I was going out of business, everybody. PPP, all that stuff, yeah. But more than that, it was a barn raising for. A whole community, in every community to say, if I live in Dundalk, I’m gonna go over to Costas and keep them in business. If I’m you know Coco, same thing she was open for but that’s just grab houses. But every pizza joint, every taco every everything was like, support the places you love. Go in there and get your dinner in there. And you had a line out here. I’m sure you
Brandon Kessler 10:21
did. It was great. I mean, the downside was we couldn’t let people in. It was curbside. But, you know, the community definitely kept us
Nestor Aparicio 10:28
afloat. Well, the upsides, we all got back open, and they’re all back, and we’re doing okay,
8Brandon Kessler 10:32
yeah, we’ve everything’s been beautiful. Well, changed life. I don’t
Nestor Aparicio 10:35
think there’s any question about that. It put me out in the crap kick drum out here. Readers, Brandon’s want to buy a Facebook for so give me this whole my dad’s been this year. How’s your dad? What’s going is your dad? Raven, Oriole? What’s your Oriole? Horses? Which dad’s name?
Brandon Kessler 10:49
Chris Kessler, um, no, I don’t think so. He’s probably called in. Chris, what’s up? Yeah, he’s probably called in for you a bunch of times. But, um, big he’s been a raven season ticket holder for as long as they’ve been. He actually worked for the Colts when they left in the middle of the night, was laid off. He didn’t pack any two trucks, did he? No, no, he he was laid off. So I guess they’d I had Rick
Nestor Aparicio 11:13
8Ventura on, you know, Jimmy or say, died a couple weeks ago. I had Rick Ventura on. He was a head coach of the Colts in Indianapolis, but he was an assistant with the Baltimore Colts right down the road, right and he literally was the one that Jim Irsay said, get those boxes and put them in that Mayflower. He literally packed the Mayflower. Did he keep his job? Or they just made him? Yeah, he kept his job. He went up working for he went up working for years. He wound up becoming the head coach of the Colts for a minute or two several years later, and he went to St Louis, but Rick Ventura, you can look him up, but he famously packed the mayflowers, but your dad worked for the Colts at the time,
Brandon Kessler 11:51
yeah, and he was in business and marketing for them at the time. And then now he works for Medicaid and Medicare and what you know, nothing crazy, and eats good crab cakes because his kid makes, yeah, occasionally he’s not really the biggest crab guy. He’s like American burgers. You know,
Nestor Aparicio 12:07
what do you like to cook? As a chef? What do you enjoy for your creativity?
Brandon Kessler 12:12
For me, I really like Italian and Mexican food. That’s just much if I hire you
8Nestor Aparicio 12:17
to come over my house to cook me dinner. Let’s just say so off this, man. You forget that, just as a chefy chef, if I said, and my wife and I eat everything, I’m going to do a special occasion and have you come over and make something. What’s your favorite thing to make that you present and like, shits good. You know, that’s what this is. I’m going to make something that’s going to blow your mind. Because I told happy Eddie, if I made him a margarita, would blow his mind, because it would. My wife makes amazing soup, like, just outrageously, she’s very good at making soup. And, of course, soup day two, day three, day four. But like, if my wife made soups for a living, we could, like the soup Nazi from we could open a soup shop. That’s how good her soups are. So what’s
Brandon Kessler 13:02
your thing? So here, I have a staple here for I do a clam chowder and I do a crab and corn chowder. I bring it around during the cold season, but we sell gallons of it a day. I mean, gallons. I think there was a time last year in November where we sold about four gallons of my corn and crab chowder in a single day. But if I was doing a private dining thing, like what you’re asking, I’d probably make some, like, homemade pasta with some shrimp, nice tomato sauce, and then, you know, all fresh ingredients you can
Nestor Aparicio 13:33
cook for me, dude, I’ll tell you right now, crab cakes, delicious. We’re out here at readers, they have all sorts of things on the menu. If you’re from this part of the world, Reisterstown, Pikesville, Owings, Mills, anywhere north at Glendon, anywhere out here, even up to Hampstead. You know about this place? It’s been here since 1997 it’s our first time here. Brandon made it happen and and hope made it happen. We put this thing together. I love coming to new places. I love bringing my lottery tickets out and hanging out. And I’ve just had great, great guests out here today, and I’ve been out here all afternoon, and I’m gonna towel off and I’m gonna enjoy the rest of this crab cake. Invite everybody out. Tell them anything they need to know about the about your butt. Also, the amazing I didn’t realize even online, is that you have this amazing carry out with salmon, fresh fish. You have a little seafood market here, literally, clams, all sorts of things that they go along with carry out crabs,
Brandon Kessler 14:22
8right? Yes, sir. So we give a fresh fresh market. We get fishing every day except Sunday. So we do cod, salmon and tuna are our staples. And occasionally we’ll bring in rockfish
Nestor Aparicio 14:35
or tartar. Here, you got tuna tartare? You got something going on. We got we
Brandon Kessler 14:38
have done that before. We do a thing called tuna bites, where we blacken, we pan serum to whatever temperature you would like, and we serve them with a homemade basilioli and a sriracha sauce. And people love those. We probably sell about 10 to 12 orders of those a day. And you know, for the market wise, people typically will buy. Whole filets at a time, we’ll cut whatever portion size you’d like. If the fish is just coming in fresh, a lot of times, we’ll have a lot of stuff pre cut. And whatever you guys like, you know, we’re able to provide, especially even when it comes to the menu. If there’s something here and you know, you ask, we pretty much will give whatever you desire.
Nestor Aparicio 15:22
Well, you got everything on the menu, man, so and a great bar. This is a great place. Readers, crab house, rather roisins, and hope it’s not my last trip. It’s all brought to you by friends at the Maryland lottery. Back to the Future. You get one. I got to get you one. I’m gonna, I’m gonna give everybody in here one our friends, a curio wellness have also come out today. I had happy Eddie out here. It’s been a great afternoon. Makes me feel good after the orals. Got one hit last night. You know what? I mean, like, it’s been rough. How’s your old man do with the Orioles? Mean, I this is just, it’s bad. Because here’s the problem. You’re what, 32 Yeah, you don’t know. I mean, 42 years man, you know, for the old people, because your old man’s got to be my age, if you’re 32 right? Yeah, I’m 57 How’s your dad? 61 older than me? All right, Pops. I really, because he had a couple years. He probably remembers he 71 he probably remembers 7071. Way out. He probably remembers Super Bowl five, I don’t see probably had another championship or two, if you were there around 70. I was alive in 70, but I don’t remember it. But I’m just trying to think of like championships for anybody our age on the baseball side. We tell you about, I mean, you remember Ripken, but like, we tell you about Brooks, we tell you about, you know, Boog and Frank and you see Palmer every night. But what built this thing? It’s just, I hope it comes back in your lifetime, young man,
8Brandon Kessler 16:35
it’s rough. In my opinion, it’s the pitching that’s what’s rough. The bats are finally. I mean, not the last two games, but the one that your reliever comes
Nestor Aparicio 16:45
in no hit through six innings three out of the last five nights. That’s true. That’s unacceptable. We can agree with
Brandon Kessler 16:51
that. Yeah, yeah. Soto in the eighth the other night killed me, though I’m like, we have this game in the bag. And he Well, here’s a weird I
Nestor Aparicio 16:58
8didn’t even, you know. I didn’t even give Luke a hard time about this. Lucas, the first guest today. First guest today, and we didn’t talk about it on the air. Luke goes to 65 of the 80 games to cover them for me, right? Yeah. Luke’s been covered a team 17 years for me. So earlier in a week, we knew we were doing today. So I’m like, we’re not going to do radio Thursday off the game in the morning. We’re gonna do in the afternoon. So he said to me, just in passing, like, Wednesday, Tuesday, Wednesday, he went to Monday’s game. Tuesday’s game, he’s going Friday, and then on usually takes Saturday off because it was his family. And Sunday he’s the he’s the deacon in his church on Pennsylvania. And then he goes to Sunday afternoons game, because we do Monday radio, right? He said to me, I’m not gonna go Wednesday night. So I was on a yoga mat, and I got off in the fifth inning, and it was, you know, no hits. And I have this long, long thing about no hitters, right, right? My son saw the Hideo Nomo no hitter. I didn’t go. I was supposed to go to the David Cohen perfect game in New York. I didn’t go to the game that day. And I have this story that I’ll regale you with, since you’re an old time listener about no hitters, but on Labor Day, 2001 and you can look this up, this is a week before 911 the weekend before 911 I was nationally syndicated, Cal Ripken was retiring, and Tony Gwynn was retiring. No one. And I was on Sporting News Radio, still living here, and I flew out to San Diego to interview Tony Gwynn before he ended his career. He was a friend of mine, really, so I’m out of course, it was a great one of the great people ever, one of the great people. He was a better person than he was a hitter. That’s, that’s some stuff, that’s, that’s that’s a bold statement, but it’s true. Anybody knew Tony would say that so mountain in San Diego and and they the Padres were managed by Bruce Bucha. Yeah, at time, I did my show on Labor Day. And it was one of those ESPN days when you were 2001 you’re a kid, but they played on Labor Day at 12, 357, they had games all day on ESPN. It was like a big sell of baseball thing, right? Padres game was a really weird, like, six o’clock East Coast star and weird time my show was 11 to three west coast but Bucha came up. Did I know Bruce came up? Did the show with me? I did the show from the football press box at Jack Murphy stadium. And the show ended at three o’clock local time. And the game started at like, four o’clock local time. So it might have been seven o’clock game, and I’m up in the press box, and I had a flight back to Baltimore because I had to work, and it was an all night flight through Chicago on a United flight. And this was, there’s no internet. You had to call an 800 number. There was no change or flight online. It was none of that, right? So I call from the press box and I said, is there another flight home? And they’re like, Yeah, you can go through LA and you get home three hours earlier. And I’m like, I’m gonna do that. I’ve been gone five. I want to go. I’m gonna get home at 6am not 9am because I had to work again at two, right, right? So I said, I’ll take the LA flight. Now get out of here. What time flight leader? I’m at the lead this game at the third, fourth inning. Labor Day, 2001 I left the game in the third inning. As I left the game, I looked out in right field, and they had the big scoreboard at Jack Murphy stadium with the long and I looked up and I saw that they didn’t have any hits. Yeah, you never walk out of a no hitter. You know, you said it was only the third inning. I left. I had to leave. I went out to the parking lot, and I got in the car, and I went to the airport, and I flew to LA, changed planes. I slept the whole way home. I landed at 6am I get off the plane at BWI and the old United terminal in the a terminal, first terminal, and I walk out, and I park my car with parking go. My car was at the airport lot, and it was like something out of a movie. And I looked down on the floor. Remember the old USA Today? Did we give it away, free shuttle? You know? I looked down and had a stack of USA Today’s. There was 615 in the morning, and in the top corner of the headline, it says, Smith throws no hitter in San Diego. I have a ticket. Stop, yeah, I have from the game. I had tickets. I had a press pass from the day. I broadcast four hours of national radio. That day. I had Kevin towers, Bruce Bucha, Tony Gwynn, Tony La Russa at two, Hall of Fame three, Hall of Famers. Bucha is gonna be Hall of Famer, so I three Hall of Famers on the show that day, live radio, walked out of a no hitter. That sucks. I’ve never seen a no hitter to this day. So Wednesday night, I get off the mat, it’s a no hitter. I get back to my place, and I’m putting the game on TV, and I’m looking through my search on wnst Twitter everywhere, and it looks like Luke’s not at the game. And then I remembered, he told me he wasn’t going. I texted him in the seventh inning. He sent that Wst text out, brought to you by coal roofing and Gordian energy, and it says, Jacob degroms doing no hitter seventh inning. And I text him, and I’m like, I hope you’re there. You’re there, right? And he writes back, I’ll read you what he writes back to me because it was, it was, it’s like a comedy ski. He goes to every game, and the one time there’s gonna be a no hitter, I text him. I said, you’re there. I hope for you. I’m searching social, and I can’t tell he’s like, nope. Told you I wasn’t going, of course, this would happen. So the minute I text him, oh my god, done deal. It’s going to happen. Now, he said, obviously, because we were in the eighth inning. Now this was like 10 seconds before cows are got the hit right? Should probably carry an asterisk anyway, when you’ve been no hit through six times, six innings, twice in the last five days. And you know, I told him the whole he knows my horror stories, so anyway, off the hook is what I sent him when the ball rolled in the right field. So, Heck, yeah, I don’t know. I want him to see a no hitter. I’m not greedy. You know,
Brandon Kessler 22:59
the coolest thing I saw at Camden Yards was Aubrey Huff hitting the cycle. Okay, that was awesome. That
Nestor Aparicio 23:05
so that’s you weren’t at the Delmon young game. You weren’t in a your that was the that you wanted to Ripken game at night. You weren’t it. No playoff games. No. That’s
Brandon Kessler 23:14
one of the downside to being a chef. You’re normally watching the game from the kitchen.
8Nestor Aparicio 23:20
I’ll give you because you’re a fan. When I was younger than you. So this is I was 2526 27 I’m in the Oriole locker room from 91 I had a press pass. From 85 to 2006 21 years at a press pass. But in 9567 in that range, Ripken broke the streak in 95 and I got to know Cal. I mean, I know Cal well actually, but like, in the early 90s, he’s Cal Ripken. I’m a young guy in the locker room. Yeah, he tread lightly, you know what I mean, but I got to know Cal, and I would always kid around with Cal. Was, like, part of my shtick with him. I never interviewed him or bothered him a whole lot, but I would always, like flirt with him a little bit. Was locker and he knew me and playing tape ball. He was a fun guy, so I went over to one time, and just to make small talk with him, one time, I asked him if he drank skim milk. And he’s like, No, I don’t like skim milk because he was the milk. These are kind of funny things I talked to him about before Twitter and all that. And I said to him, I’m like, Hey, I’m going to beach next week, one in Ocean City. I said, Yeah. I said, where do you go in Ocean City? Oh, me, him. Oh, in 1995 I’m asking Cal Ripken about Ocean City, yeah. And he looked at me, and he’s like, anyhow, polite he is. She’s like, I don’t mean to be flippant or anything, he said, but I’ve never been to Ocean City, and I’m thinking, like, What do you mean? You never been? And I’m like, you play baseball, you play every game, you play every inning of every game, and you’ve done this since you were 10, and you’re now 35 or whatever, right? He was a veteran player at that point. And I’m like, you’ve never been Ocean City. And he. Like, when would I go to Ocean City? You know what I mean? Like, plays baseball every day. So when you’re a chef, I understand that’s my point. You know? Like, you know, it stands to reason that you’re in a kitchen a lot. Yeah, we live. What do you like to
Brandon Kessler 25:12
cook? Oh, everything. Really, yeah, I don’t. I like seeing people’s reactions when they eat my food. Like,
Nestor Aparicio 25:20
Well, you got my reaction right now, and it’s getting colder, so I’m gonna have my last bite here. Brandon’s here. Everybody’s here to serve you. We’re readers. If I start to eat it, then you’re gonna have to talk. Okay, so I’m gonna, I’m gonna break down. Is that good? Yeah, yeah, we’re good. All right, thanks to your dad, thanks to hope for putting this together. Brandon Kessler is out here. He has been a champion of our program since he was younger, even though he’s still a young man. Come on out. Eat his food. Hang Out. Out here. We’re at readers. It’s all brought to you by our friends at the Maryland crab cake tour and our friends at the Maryland lottery. Have the Back to the Future. Scratch off. Our friends at Curia wellness and liberty pure have sent us out on the road doing these things. We will be at deepest squales, another virgin voyage. We’re going to be down in Canton. They’re going to have an Italian crab cake for me down there. That’s on the morning of the eighth, and then on the 10th. We’re going to be at the old standard of Costas, but not in Dundalk. We’re going to be in Timonium, first time ever at Costas, and Timonium will be there in the afternoon of the 10th. Our congressman, Johnny Olszewski, will be joining us that day. My thanks to Izzy Patoka and his staff. My thanks to Luke and Alan and Richard from Miche pest control, talking termites, because I got them and I got to get rid of them, but it’s not as big a deal as I thought. I thought I had cancer. He said, No, he’s got termites. Not a big deal. We’ll get rid of them. And I got ants too, but that’s another story altogether. They got no ants out here. They got aunts and uncles. We’re out of here at readers having some crab cakes. And my thanks to everybody that made this thing happen today. It was a fun, fun show, and happy. Eddie gave me some edibles, so I’m gonna be even happier after this crab cake. Signing off from readers, we are wnst am 1570 Towson, Baltimore, and we never stop talking Baltimore. Positive. You.
