Shipping them a Faidley’s crab cake for the holidays always makes the spirits bright

Yes, Faidley’s is coming to Catonsville very, very soon in the frontage of The Fishmonger’s Daughter on Frederick Road but before then you can still pay a holiday visit to Lexington Market or ship those tasty crab cakes and all of the sides and trimmings anywhere in the country this week. Let Damye Hahn of Faidley’s Seafood update you for Christmas and beyond with the first family of downtown jumbo lump crab cakes.

Nestor J. Aparicio discusses the Maryland Crab Cake Tour, sponsored by the Maryland Lottery and GBMC, with six stops in 11 days. Faidley’s Seafood will be at various locations, including DiPasquale’s, Honeys, Koco’s, Genius Shocks, Gertrude’s at the BMA, and Planet Fitness. Damye Hahn updates on the new Faidley’s location in Catonsville, set to open by Valentine’s Day, featuring the Fishmonger’s Daughter restaurant and the Plymouth Room event space. They emphasize the importance of ordering crab cakes early for the holidays, with the last ship day for Christmas Eve being December 23rd.

• [ ] @Nestor Aparicio – Order Faidley’s crab cakes and other seafood items for holiday gifts and meals.
• [ ] Promote the opening of the new “Fishmonger’s Daughter” restaurant in Catonsville.
• [ ] Book events and catering at the new “Plymouth Room” event space.

Maryland Crab Cake Tour and Upcoming Events

• Nestor J. Aparicio introduces the Maryland Crab Cake Tour, sponsored by the Maryland Lottery and GBMC, with six stops in 11 days.
• Nestor mentions specific locations for the tour, including DiPasquale’s in Canton, Honeys in Hale Thorpe, Koco’s, Genius Shocks, Gertrude’s at the BMA, and Planet Fitness.
• Nestor discusses the Orioles’ recent $155 million deal with Pete Alonso, noting that it has improved the team’s prospects.
• Damye Hahn joins the conversation, and Nestor asks about the progress of the new Faidley’s location in Catonsville.

Progress on Faidley’s New Location

• Damye Hahn provides an update on the new Faidley’s location in Catonsville, mentioning that it is closer to completion but may extend into next year.
• Damye explains that the sign for “Faidley’s 1886” will be installed on the corner, while the “Fishmonger’s Daughter” sign will be on the building.
• The new location will feature the “Plymouth Room” as an event space, with a rooftop sign and various entrances for different areas.
• Damye discusses the menu plans, including steaks, pork, chicken, and a focus on fresh fish, highlighting the restaurant’s 140 years of seafood experience.

Trusting Seafood and Cooking Techniques

• Nestor expresses concerns about trusting seafood from supermarkets and sushi places, sharing a personal story about being cautious with sushi.
• Damye explains that most seafood is now frozen to kill any bacteria, making it safer to consume.
• Nestor and Damye discuss the importance of cooking fish properly, with Nestor preferring his tuna medium-rare and Damye explaining the impact of overcooking on fish.
• Damye mentions that bright red tuna has been previously frozen to maintain its color.

Faidley’s Seafood and Gift Orders

• Nestor and Damye discuss the quality of Faidley’s seafood, with Nestor mentioning his trust in the freshness and quality of their products.
• Damye explains the process of overnight shipping crab cakes and other seafood products, ensuring they arrive fresh.
• Nestor shares a story about receiving spoiled food from a Super Bowl segment, emphasizing the importance of proper shipping and handling.
• Damye encourages listeners to order crab cakes and other seafood products early for the holidays, noting that the last ship day for Christmas Eve is December 23rd.

The Fishmonger’s Daughter and Menu Differences

• Nestor and Damye discuss the menu differences between Faidley’s in Lexington Market and the new “Fishmonger’s Daughter” location in Catonsville.
• Damye explains that the new location will offer a more elevated dining experience, with different soups, sides, and entrees.
• Nestor shares a personal anecdote about his aunt’s love for traditional crab cake sides like coleslaw and french fries.
• Damye mentions that the new location will feature a lobster mac and cheese, while the original Faidley’s will continue to offer homemade clam chowder and other favorites.

Expanding Seafood Offerings and Community Support

• Damye discusses plans to expand the seafood offerings at the new location, highlighting fresh seafood from the Mid-Atlantic region.
• Nestor and Damye talk about the importance of supporting local businesses and the community, with Damye emphasizing the role of tourism in their success.
• Damye mentions that the new location will also feature the “Plymouth Room” for events, with catering services available through White House Caterers.
• Nestor and Damye discuss the importance of community engagement and the positive impact of local businesses on the city.

Final Thoughts and Holiday Plans

• Nestor wraps up the conversation by promoting the Maryland Crab Cake Tour and encouraging listeners to order crab cakes and other seafood products for the holidays.
• Damye reiterates the importance of ordering early to ensure delivery before Christmas.
• Nestor shares his personal holiday plans, including visiting various locations for the crab cake tour and enjoying the festive atmosphere.
• The conversation ends with Nestor expressing his appreciation for the community and the support from local businesses like Faidley’s.

SUMMARY KEYWORDS

Maryland crab cakes, holiday shipping, Faidley’s Seafood, Catonsville, Plymouth Room, Fishmonger’s Daughter, seafood experience, crab meat, overnight shipping, holiday orders, Lexington Market, Baltimore positive, Maryland lottery, GBMC, holiday events.

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SPEAKERS

Nestor J. Aparicio, Damye Hahn, Speaker 1

Nestor J. Aparicio  00:00

Welcome home. We are W, N, S T am 15 70,000 Baltimore. We’re Baltimore positive. We’re positively here in beautiful fadeleys. I don’t have the whole sign in because I’m because we’re short. Trying to keep us all in, I have to move the camera back. We’re all here on behalf of our friends at the Maryland lottery and GBMC. I’ve given away. I had a lucky I had a winner a few minutes ago here on the Raven scratch offs. This my last batch of Raven scratch offs. We’re doing six Maryland crab cake tour stops in about 11 days. Here. We’re going to be, we’re going to be on Thursday, DiPasquale’s in Canton. Friday, we’re going to be at honeys in Hale Thorpe and some Asian some pot stickers next Thursday, Koco’s, it’s my rock and roll holiday special. Genius shocks, going to join us down in Dundalk, not Timonium. Then on Friday, we’re going to be at Gertrude at the BMA with my cousin John shields, Dan Rodricks. I will have candy cane scratch offs for the ginger red house that John has over gertrudes at the BMA. And then on Monday, the 22nd we’ll close things down, which is a good message, because we’re going to be a planet fitness and the years getting to be the end. You’re all gonna eat too much ham and eggnog and crab cakes and oysters and feast in on Seven Fishes. So we’re gonna be at Planet Fitness on the 22nd with the whole new staff over there. That’s the Planet Fitness. Your home and simonium For me, new location. I’m gonna fatten up for the holidays. I had not had a fail these crab cakes since, like, almost baseball season, I think last time I was down. Here doing the shows, maybe September, early October, and they signed Pete Alonso. You know about this, right? They spent $150 million today on baseball team. Oh, my goodness. It says right here, WNS, T techs, while I was doing the show with Torben green, it says here, Orioles agreed a five year $155 million with former Mets a first baseman, Pete Alonso Cole roofing brought to you that on the wnst texture. So the Orioles have gotten better since I got here. But nothing can make these crab cakes better than that.

Damye Hahn  01:51

That’s right, they are the best Are you

Nestor J. Aparicio  01:54

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give me the Catonsville story before we start? Oh, you get what you gotta do that? You get sneezing. You all right.

Damye Hahn  01:59

You go, Yep, I’m good, sorry about that. It’s a pedal pepper. It’s on a

Nestor J. Aparicio  02:03

pepper in yeah, here Catonsville, people are driving by. I was over at State Fair doing a show up months ago. They see the inside. You see the outside. I parked the car. I was over it. Let’s see. I went to El Guapo for some quesadillas a couple weeks ago and some of their delicious pole. You say that? No, it’s quite a quick question. The from my Venezuelan friends, close, close. You didn’t promise me be open by Christmas, but just tell me you’re close.

Damye Hahn  02:33

We’re closer. How’s that? All right, all right, all right. All right. Tell me, yeah. Well, we’re closer. We’re getting to the point where we’re really we’re pushing hard to try to get this done by the end of the year. It looks like it, well, it’ll creep

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Nestor J. Aparicio  02:48

into next year. Fishmonger’s daughter is a sign up yet

Damye Hahn  02:51

or No, no, no, the sign should be, well, the fishmonger’s daughter signs not going to get up there until they get the darn window in.

Nestor J. Aparicio  02:57

Everybody keeps saying, families is coming to cage for fate, and they’re expecting a fadeley sign where there

Damye Hahn  03:02

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will be a failure. There will be corner sign is gonna say fadeley is 1886 there will be the old like this.

03:10

It’ll that is the only fadeley sign there is. That’s the,

Damye Hahn  03:12

I know that’s the neon fadeley sign. Those are gonna stay down here, but there is a fade least sign, a lighted fadeley sign that’ll go on the corner, that’ll say fadeleys in 1886 and then there’s, there’s gonna be, right there, there’s gonna be, there’s gonna be a well, one that kind of looks like this in gold leaf letters that we had on the front of Belvedere square for years back in the 1980s when my sister and I had a Belvedere Square store. So we’re actually reusing that old sign that is going back up piece of history. It is retro. It’s real retro, all right, in fact, in fact, I’ve talked to a couple sign makers about putting it up for me, and they’re like, Wow, where’d you get gold leaf letters I said in the 80s? Yeah, cuz it’s not happening today, you know, so, but I’ve had them in my basement for years. So anyway, we’ll put that up, and the the fishmonger’s daughter is going to be on the window. So that’s the building is going to say faidley’s on it, because we are, you know, featuring all of what faidley’s is. So the fishmonger’s daughter will be the restaurant on the on the first floor, and then on the side of the building, on the west side, it’ll have an entrance that says, that’s where the bank is, right, that’s the side of the bank. And then they’ll say Plymouth room. And the Plymouth room is the event space. So we’re wallpaper names. We were paying homage to the Plymouth room, Yeah, cuz, you know, I’ve learned my king I was, I was like, Yeah, I don’t know if anybody wants to get married at the fishmonger’s daughter. It’s kind of scary. So, but you know, Plymouth room, the Plymouth room sounds lovely, doesn’t

Nestor J. Aparicio  04:43

it? It sounds like a Chrysler from like 1978 car.

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Damye Hahn  04:47

Yeah, so we, we have one. There’s going to be a sign across the front of the the outdoor deck that says rooftop, and then we’ve got the Plymouth room, and then we’ve got fadeleys across the front of the building. So the restaurant kind. Except is the fishmonger’s daughter, the event space. This is different in here, though. It’s steaks. Gonna have different it’s, yes, we’re gonna have great steaks. We wanted to make sure that our chef today, yes, you met one all right, and then, but we’re gonna have, we’re gonna have great steaks. Great pork, yeah, great chicken. We’re gonna, we’re gonna be doing a lot of different things, but we’re gonna have awesome fish. And you know how I love fish, so fish every which way but and seasonal fish. So some things that a lot of people don’t do. And you know, I, I’ve said for years that that people don’t always do fish well, and we plan on using our 140 years of seafood experience to do fish well, I

Nestor J. Aparicio  05:45

don’t have my bag. I left it over there, and Matt Gallagher was here earlier, and he shamed me in Your presence on the show as I had just come back from Jamaica. Was September, I just come back from Jamaica, and I bought spice that I like the chicken and the pork. So I said, it said fish. So I spent six extra dollars at the airport, and I brought, I still haven’t opened it, because I haven’t taken a fish home. I took crab cakes home last time I was here. Then you haven’t used it on chicken. I took shrimp salad home. No, I have chicken season to use on chicken. There’s a chicken spice, there’s a pork spice, and then there’s a fish. I’ve loved the chicken, and I love the pork. Is unbelievably delicious. The pork seasoning we we only it’s the only pork seasoning we’ve used for 15 years. So we got married Jamaica. So I love Jamaica, but this spice, I think, was the stuff that was on that fish that they made on the grill when I was on vacation. I haven’t opened it yet, so I brought it back today, and I was gonna hold it up as a prop, because you have props here. And I thought, my wife’s out of town right now, and, you know, she’s got a thing with seafood. She didn’t hate it, but it wouldn’t be her first choice. But when I bring fish home, she’ll make it. I was gonna do it today. I was gonna get the fish spice out and hold those. I’ll get it out in a minute. But I was gonna say, what makes good fish? This is my this was the big question that I thought of for you today. I thought, What am I gonna talk to Damian about, other than shipping, and we’ll do all that. But like, I thought, you know a lot about fish, and I thought one of the things, and I’ll be really honest with you, and this is no disrespect to any supermarket that I’ve done business with or been in. I don’t trust fish sometimes. Can I say that out? Am I allowed to say that to you? Yes, that like I’ll just I’m not. There’s a sushi place here. I walked by, and when I see sushi place, my first thought is, can I trust it or not? Like I was at a symphony hall. It’s common in Seattle. Three weeks ago, seeing Eddie Vedder, and I was starving. I had flown across the country. I landed a late. I got there, and they had food at a symphony thing, and they had like, in the plastic, like you have these, yes, but they had sushi, right? That was at the theater, and it was only nine bucks. It was a couple three pieces of tune. And I looked at it, and I’m like, I don’t know. Man, I just can’t do it. I don’t think I just want to get sick. You know, here’s a little tell me, yeah. So I never buy in the supermarket because I’m a little afraid of it.

Damye Hahn  08:11

You used to have to be worried about it and and I get that. But what has happened over the course of the past, really, 20 years, is now you are required, unless you are someplace that has fresh seafood, you are pretty much required to use a product that has been frozen, deep frozen, so all of that stuff that like you see in the airport, or you see Ha, that meat has been Frozen to kill any bacteria that could have possibly grown in that fish. So it’s not like you’re you’re eating raw fish, but it’s not raw fresh fish. You get the difference. Okay, yeah, so and they’re doing that

Nestor J. Aparicio  08:53

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bacteria that would be her water that you catch fish and just eat it raw or

Damye Hahn  08:57

and it’s more the bacteria that would grow in the fish after you caught the fish that they’re worried about. So that is all like, that’s

Nestor J. Aparicio  09:04

why East Baltimore, where we burn steaks like Donald Trump don’t catch ball on them. My mom overcooked everything because my mom was always afraid of a pink piece of pork. My wife and I still fight when she’ll get a piece of pork, I’ll be like, That’s not done enough for me. I’m not a well done guy. I’m a medium rare guy, and I’ll eat sushi, but like I prefer my fish should be cooked a little bit. Not that I wouldn’t eat raw salmon, but I prefer it cooked. My wife prefers it raw. She likes that, that the texture of a raw fish more than I do. That’s right.

Damye Hahn  09:37

And I get that. And some fish are better on the lighter done side than on the on the more done side, because you end up you losing when you cook something too much, you lose its moisture

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Nestor J. Aparicio  09:52

content. If I cook tuna too much, it’s it’s not good,

Damye Hahn  09:55

no, it’s dry and chewy, yeah. And once it’s dry and chewy, it’s just,

Nestor J. Aparicio  09:58

I love me a black and tuna. But. Got to be medium, medium rare, or right? Anything more than that, it starts going chicken to the sea.

Damye Hahn  10:05

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For me, when you when you see that bright red tuna, it’s not, it’s been previously frozen. It can’t hold that color fresh out of the water for very long. It’s literally a couple of days. And then it starts turning brown. If you see that bright red. It’s, it’s been, it’s been flash frozen in order to keep it that red color. All right, Damien’s here, so thank you. Yes, nitrogen.

Nestor J. Aparicio  10:28

I was literally packing my bag, and my fish seasoning was right next to, like, my lottery tickets and all the things that I when I bring out to my remote. I thought, I’m gonna bring this today, because I wanted to ask you about, like, trusting fish, because at the heart that is a little I don’t mistrust your fish, because I know where your fish came from, but like when I’m just in a Rando place, right? Right? It does it just it concerns me?

Damye Hahn  10:50

Yes, yes. And that’s what one of the things that we’re hoping to do with this news new restaurant is literally teach people more about fish. You know, you know fadley’s, we’re all about teaching people,

Nestor J. Aparicio  11:01

well, you’re the fishmonger’s daughter. Damian is here. She is the daughter of Nancy Devine. Does Nancy still make crab pizza Saturdays? She still, she

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Damye Hahn  11:10

still does, believe me, she can’t keep her hands out of them. It doesn’t matter if it’s a crab cake or if it’s the coffee or if it’s the soup, she is taste testing everything when she comes in

Nestor J. Aparicio  11:21

ordering, and everybody can order. It’s a click away. Don’t do it on December 23 so I’m going to tell

Damye Hahn  11:28

you, unless you want a gift certificate, we’re so honestly, we vouchers and gift certificates are great. You can go online, order them online, that way, those your the recipient can order them whenever they want. Let’s say their birthday is in February, and, you know, they don’t really want it for Christmas. They would because they’ve already got a Christmas turkey, or they got a Christmas give them, give them the voucher, then they can redeem it anytime through the year, which is an amazing thing. It’s actually amazing thing for us too, because, you know, I get it if you want to have it on Christmas Eve, and you want to have it for Christmas dinner. But if you’re not

Nestor J. Aparicio  12:03

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traditional thing, though, isn’t it? Yes, like you would say, people that order your crab cakes on Christmas have been ordered and they and that’s what they

Damye Hahn  12:10

get, or they they’re, or they’re, they’re giving somebody a really special gift right now that. But we have people that order year after year after year that, you know, I got one lady, if this is your enemy of 33 orders, 33 gift orders. Here, she’s like, here’s my gift list.

Nestor J. Aparicio  12:25

Well, you know, for me, it’s, it’s a wonderful gift. It’s a taste of Maryland, a taste of Baltimore, especially people out of town. I got friends all over the if I sent this right now to John Keller in Little Rock, Arkansas, he’s already my friend for life, but he’d love me more than he already loves me. Yeah, I think all the people like Mike Doherty, my buddy out in Seattle, he was a good fish out here, I get Dungeness, your Dungeness, I got your Dungeness right here in a Maryland crab cake is

Damye Hahn  12:51

which So, so what this, the difference that that fadeleys is, is we’re not we’re not freezing them. So we’re literally making these to order, packing them, putting them in these packing boxes, and we overnight ship them. Look at that. It’s everything is overnighted. It’s not a two day shipping. It’s not frozen. You’re getting them as if we had just made them for you the day before. Exactly what it is

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Nestor J. Aparicio  13:15

if I were to leave here with you today, and my wife’s not home right now, but if she were, and she said, Bring cup of crab cakes. So I bring them home in these and we would this is exactly what I bring home to my wife. Yes, because I don’t take them cooked out here. I take them raw, and that way I can wreck them and pan fry them. Do all the stuff that makes you that upset. You cut them in half, do all that stuff. But this is just a beautiful presentation. So when people get this in Bemidji or in Missoula or Kalamazoo, wherever you send correct, they’re gonna see this came from, with love, from Maryland. Yes, so we

Damye Hahn  13:47

are carrying the Maryland crab meat. We’re one of the few that do look at that. We’ve got True Blue Baby. This is true blue. We’ve got and we even have half pound containers. If somebody doesn’t want a full pound. I’ve got half pound containers coming from Virginia, right over the right over the Maryland line, same crab, and it’s absolutely wonderful without having to buy a full pound of something. We’ve got, you know, fresh shucked oysters toward the Tillman island. But we’ve got, we’ve got anything that we have we can put in a box and overnight it as a Christmas gift. So this is our time of year. Please put in your orders early, and if not, put in a voucher, because the vouchers are awesome, because they’re, you know, used all year long.

Nestor J. Aparicio  14:30

Give me the load out on mom and the side dishes for the fishmonger’s daughter in Catonsville, because I’m looking she’s smiling at me. She stares me. She told me when you built the place. She dragged me over here, and a picture said, every time you do the show, I’m gonna be looking at you, and I’m gonna make sure you’re doing the right thing when I think of your sides, and I mean your cucumber salads so delicious here. I love the little vinaigrette tomatoes you do that come with every crab cake. And I love your mac and cheese. I had your mac and cheese for long. Today. So when I think sides, I look at your mom and think, I bet she’s got a carrot dish. I bet she makes some green beans and ham and some tomatoes and some stuff. And I’m thinking to myself, my feeling about your place. No offense to how good your steaks are going to be, your pork and I met your chef, I’m feeling like your mom has some hidden recipes that didn’t really work in a market. To really work with crab cakes didn’t work with whatever. I mean, you don’t serve mashed potatoes, a lot of things you don’t serve here, absolutely don’t go in

Damye Hahn  15:31

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because so that, to that point, everything that’s down here will not be out there, and you will still have to come down here for some of

Nestor J. Aparicio  15:39

this is some Eastern Shore comfort food. That’s market food.

Damye Hahn  15:43

Great, a great on a tray to your table.

Nestor J. Aparicio  15:46

So my aunt in San Diego was from Pennsylvania, died 20 years ago, but I would go and visit her in the 80s and 90s. She sit at the kitchen table. She loved to talk. She’s getting older. She looked a little bit like your mom. Honestly, she would say to me, I miss Baltimore. I would go to Baltimore, and I get a crab cake, and I get french fries and I get coleslaw, hold on, and I want crackers with the mustard, right? And, you know, she would always right. That was to her, that was, What a crap you couldn’t have a crab cake,

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Damye Hahn  16:19

right, right? Without mustard, regular old yellow mustard. Yeah, you

Nestor J. Aparicio  16:23

would have french fries and coleslaw. She didn’t want to hear about it, would I so? But that’s not your restaurant is going to be a little more.

Damye Hahn  16:29

Yeah, it’s going to be a little different the Plymouth room, you know? Yeah, we are, but it’s a brand extension. It’s a little it’s going to be, listen, I put way too much money in there for it to just, just to be a market, right? It is, it’s a huge restoration. It is a once in a lifetime restoration, yes, and I don’t think that there’s any place around Baltimore that is going to be like what we’ve done, literally. I don’t think that there’s any place for you. So, yeah, it’s, it’s, it really has been, like, you won’t smile, talking about process a labor of love, but I didn’t love the labor. Let me you know what I mean. So it’s been, it’s been kind of tough that way. But we, we so we will be taking the coleslaw. We will be taking them, you know, the potato salad, and a lot of these other salads are going to be available. For lunch, but not necessarily on the dinner menu. So, you know, our mac and cheese is going to be a lobster mac and cheese. It’s not going to be this MAC and elevated. So it’s going to be a little bit different. And I also, you know, we’re only 11 miles away. I don’t want to cannibalize I know. Yeah, actually, if I, if I do the lobsters, it, we usually do the lobsters around, around Valentine’s Day, and when we what we if we have some lobsters left over, we cut them in half, stuff them with a crab cake, and put them on the line, and they’re gone in a day. But it’s not something that people ask for all the time.

Nestor J. Aparicio  18:02

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Yeah, I think lobster mac and cheese. That’s not a fadleys, you know, it’s now the fishmonger’s daughter.

Damye Hahn  18:06

That’s gonna be the fishmonger’s daughter, yeah? And it’s gonna be in the evening. It’s gonna not gonna be in the daytime. Our soups are gonna be different. You’re still gonna have to come down here for the homemade clam chowder, because I’m only gonna have three soups. I’m not gonna have six, you know, there’s, there’s good. It’s gonna be different. I’m not gonna have the cotties on the menu. You know, that’s not,

Nestor J. Aparicio  18:22

promise me some good silver Queen corn on the cob in season. Yes. All right, that’s all. That’s Yes. In fact, I think I use being, I think of you as a real and maybe it’s because your dad, your dad’s part hillbilly from Kansas, but the Eastern Shore, I think the raccoons and the muskrat. Yeah, I think of you as an Eastern Shore place that found a home in Baltimore. I just think, yes, like your men and I have family more Eastern Shore, so I’m thinking of your restaurant as being this Eastern Shore seafood kind of elevated thing.

Damye Hahn  18:53

It’s going to be more. It’s actually going to be eastern seaboard seafood. So I’m going to be expanding, not just I’m going to highlight Maryland, but that’s going to be our focal point. But I’m also going to be getting the fresh shrimp out of Virginia and the fresh shrimp out of the Carolinas, and I’m also going to get the fresh lobster out of Maine. I’m going to be looking at the whole Mid Atlantic. And you know, if I’m, if I’m pulling in a bee liner from the Carolinas or Georgia or North Florida, I’m going to get what’s fresh on the East Coast. And you’re going to be able to get that whole whole fish. One day it might be a black bass, might one day it might be a Porgy. One day it might be a beeline, or one day it might be something else.

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Nestor J. Aparicio  19:31

Well, if you don’t have a fish fresh, fresh, right?

Damye Hahn  19:34

Yes, and well, there you can get a fish fresh every day, unless it’s ice and snow out there. Okay, you know that you should be able, but all these, these, these fish are seasonal. You know, there is a flounder season, there is a and there’s a season up and down the east coast somewhere for something. And that’s for my first rock fish. That’s what people don’t realize, is that there’s something, there’s there’s something great every day. And. Fish and and they just, you know, they just, they don’t know yet, so

Nestor J. Aparicio  20:05

we’re gonna get that. No. I mean, AI’s been helping me with my ads lately. That’s why they’re so good. Faintly, seafood is proud to provide you with our award winning crab cake. The all lump has consistently been named Best of Baltimore since 1989 by Baltimore magazine. Baltimore magazine CEO said, 1999 you’ve won so many times, we practically had to retire the category. And they did. I know some other people that have won because they had to retire it for you. Nancy’s still here on Saturday is getting it done. We’re here in Lexington market, but you don’t have to come down and get these crab cakes, right? If you’re listening from anywhere you’re at in podcast, they’ll send them to you. Click away. You find them in Baltimore. Positive, and we do this every single year. I saw Lou here for a minute, so I know, yes, you got to make Lou busier.

Damye Hahn  20:47

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So and we do have, we Yes, we have to make Lou busy. And we also, we have, we have online ordering too. If you want to, if you want to order something, you can pretty much pull right up and somebody will take it out,

Nestor J. Aparicio  21:00

faidleys, crab cakes, comms. The way to make that happen, you go out online, order them. And just give me the process. Because, like, if you want them on Christmas Eve, you need to order them. Like, now, yes, you know, like, just get out in front of it. Don’t think on December 22

Damye Hahn  21:16

so so we our last ship day for Christmas Eve is we have to ship out on the 23rd best to to get them either the Friday before, or you can we will be shipping. Our biggest day is going to be Monday for Tuesday. Okay, money for Tuesday for Monday? Yes, yes. And that. And the crazy thing about though, Tuesday is, Tuesday is Christmas Eve, and you hope that in some of the remote places, they actually get delivered, because it’s Christmas Eve. I told you the story, so you’re better off getting them to if you’re if it’s a gift, give it to them. Get it out by Wednesday or Thursday the week before. They can enjoy it the weekend over before the holidays. If they want to, they can stick them in the freezer, because this is fresh crab meat never been frozen. And you can, you can they can, you know, freeze them for a couple days if they want them for Christmas Day.

Nestor J. Aparicio  22:05

I don’t know if I told you this, but I did a Super Bowl segment five or six years he was in Miami, or LA was Miami. I had a dude on who was doing a food service and not just being nice. He came on the show and he was telling me a story, and they were doing something, something good for St Patrick’s Day, I think it was, and I gave my card. I said, Nice meeting you, whatever. He said, I’ll send you some food someday. Okay, great. I went out to the radio station. There was a cooler box that had been there for weeks. Oh no, it didn’t get brought in. He didn’t tell me he was shipping.

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Damye Hahn  22:36

Yes, and that was, that’s a bill divine. It had so worried. It had say, Oh my gosh. So when I opened every cat in the neighborhood sitting there next to

Nestor J. Aparicio  22:45

it, it was just it was rancid by the time I found it right. So I would just say, I’ve had this happen where somebody was very kind to me. Yes, they went home. They went home from the Super Bowl. They saw the cars, and they sent it down to the girl that sends the shipping. And they shipped me something out. Nobody said, Hey, we’re sending you some food. Is anybody gonna be there to a radio station right weeks later? Don’t do that.

Damye Hahn  23:08

Yes, make sure. And that’s another reason why the vouchers are great. But the IF YOU If somebody’s if you’re sending it to somebody, please make sure they’re home, because otherwise, this is so much easier for us and it’s so much easier for them. Gloves are on your

Nestor J. Aparicio  23:26

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wallet, or some underwear. If you’re going to surprise them, don’t surprise them with crab cakes, all right, or a

Damye Hahn  23:31

voucher. You can surprise them with a voucher. Last

Nestor J. Aparicio  23:33

thing for you, yes, when’s it really going to be open? So Valentine’s night, St Patrick’s night,

Damye Hahn  23:40

we should be better if we, if we are not open by Valentine’s, you might find me in the county jail because I killed somebody.

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Nestor J. Aparicio  23:49

I’ll edit that out later. Damien, she means another Damien is here. She helps run fayley seafood. This is a running time of the year. They’re opening the fishmonger’s daughter and Fay Lee’s seafood and the Plymouth room over in Catonsville in the coming weeks. Yeah, where it is? Because, you know guapo’s, you know where Bill’s music is, it’s right there. Yes.

Damye Hahn  24:07

And if people are interested in the Plymouth room, my daughter in law is is setting up the catering White House caterers at over hill mansion, she is already booking for the spring. So if anybody’s interested in a great place to have a fantastic event with great seafood and fresh fish and fresh fish. They do a wonderful job. They’re going to be, you know, helping us out for the first couple of months, getting us up and running. And so that Plymouth room should be available for a lot of different things.

Nestor J. Aparicio  24:34

Everybody’s happy to at least she’s making babies. Bill and Nancy are doing well. We’re opening the fishmonger’s daughter, and more than that, if you want to be happy for the holidays, you can almost holidays, you can always order, yep. And what else do you ship? Ship is a whole bunch of things. Yes, yes, yes, yes. And any,

Damye Hahn  24:50

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right, any, yes, crab cakes, and all of our sides and soups, and there’s crab balls, crab dip, all kinds of stuff on the menu. Yes. You can get the dinner, dinner where you can get the mac and cheese and you can get the side coleslaw and all that other stuff, but we also the cans of crab meat oysters. We do fresh chucked oysters to ship, but we’ll ship the pints also. But if there’s any other thing that you want shipped, just call us Alicia or Laurie, will put a package together, and we can customize any package you want.

25:24

Crabs for Christmas is what we do. Have steam

Damye Hahn  25:26

crabs to we used to steam crabs to ship. So we’ve got all that ready.

Nestor J. Aparicio  25:32

It’s been a great week. Miss beginning of my holiday run. It’s Maryland crab cake Tour presented by the Maryland lottery. GBMC had a lucky batch of tickets. The Ravens, they’re doing their big grand prize winner going to Cincinnati this week. I will have fresh candy cane scratch offs to give away next week, I’ll smell like a peppermint stick by the time I get to cost us on Thursday, Gertrude is on Friday. Planet Fitness on the following Monday for the holidays, make sure you order early. Yes, don’t drive lose crazy. Maybe get Pete Alonso down here to start shipping some boxes for out for you, right? Yes, that Bruce Zimmerman. A couple years ago,

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Damye Hahn  26:05

I did, I had Bruce Zimmerman. Everybody loves an extra. He’s doing he’s doing well. He’s such a great, great young man. He’s doing well.

Nestor J. Aparicio  26:12

All right, still pitching. He’s still pitching. All right, back to the big leagues here. Yes, him and all of our friends, Frank Clark and his boy over there, we got a lot of baseball things happening here. All right, I’m signing off from faintly seafood. I’ve had my my Christmas crab cake here at Faith these. If you want yours, you can ship it, or you can stop down here and visit us in Lexington market room

Damye Hahn  26:31

for you, it’s beautiful down here. Don’t let anybody scare you away from the city. It’s gorgeous down here. You know,

Nestor J. Aparicio  26:36

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I told this to Matt Gallagher earlier. I had Ivan Bates, who’s gonna come on a show? I’m trying to find a time to get him in here. He was given a speech, not a speech. It was a it was a morning networking event, and he was the keynote, and they were interviewing him, talking to him, and somebody stands up at the end, and it’s a room full of Republicans, I ain’t gonna lie. I mean, it just is. And somebody stood up and said, What can we do to help you. And, you know, he said, he said, once, come back to the city. Man, like, yeah, help me. Please. Come back to the city, please. And it was funny. I said, take a chance on Baltimore. And I’m like, what? Like, that’s a funny way to say it. You know, to me, like,

Damye Hahn  27:15

for you and I, who come down here every day, and we’re not afraid, and there’s not, we don’t see anything. There’s nothing to be afraid of there. We’re not scared. And people look at me like, oh, I don’t go down there anymore. You’re down there in a really bad area. I’m like, we’re not. We’re across the street from University of Maryland Hospital. I’m looking at the law school. Look at this street. It’s there’s nothing wrong down here. I mean, there’s nothing to be afraid of. I mean, I’m not, I’m not afraid of, you know, people sitting on a corner, they’re not hurting anybody. There’s nothing down here to be afraid of. And I’m just so sorry I’m here. And I’ll tell you what, we come here every day. Tourists come in here every single day. 70% of our business is tourism. I had a young lady, which is a shame that we’re not local. It’s tourism.

Nestor J. Aparicio  28:05

Young lady over here, maybe about 28 she was eating a crab cake with another fellow. They were in the late 20s, and I chatted them up, gave me tickets setting up. And she’s like, Yeah, I lived here. I was a student at the pharmacy school. You know, she I moved out of town seven years ago. I came back. It’s amazing, the market and it’s cheap. Think about the perspective of somebody who’s the old market versus the new market, correct? And I remember you losing your mind about trying to get this place open, like you’re in Catonsville. But then once it’s open, it feels like it’s been here 100 years. I know it’s better than it’s ever been.

Damye Hahn  28:38

You would have missed that. Yes, it’s lovely. It’s so much easier for us a long time to get

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Nestor J. Aparicio  28:42

this transition you’re like, but once it’s here, it needs people, it needs you.

Damye Hahn  28:47

It needs everybody to come down and enjoy it. I learned today we can walk down to the stadium from here. We’re going to walk down to M and T for the Army Navy game this weekend. It’s going to be lovely. We got a big group coming in for that.

Nestor J. Aparicio  28:57

I admitted to Matt, who’s foodies. You know that I had never been to say the name of that business there, trinacria. I kept calling it trinacria. So, so I didn’t I’ve heard of

Damye Hahn  29:11

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trinacria has been around for years and years and years. Okay, best marinara sauce. You think rayos is good? I hands down. I think theirs is better.

Nestor J. Aparicio  29:20

Okay, so you have a strong opinion of trinacria. I keep trinacria, see. I keep saying it wrong. Trinacria, okay? Trinacria, yes, I am familiar with Italian Market. I’m doing a show at DiPasquale’s Tomorrow, right? Feast of seven fishers. All of that. I’ve always seen trinacri. Yeah. Trinacria. Trinacria Pub. I’ve been calling it the wrong thing for 57 years. I didn’t know where it was, and I Googled, right? I googled it three days ago because it keeps showing up. Uh huh. People were going in there, getting sandwiches, getting Italian stuff and Italian things. And I’m like, I got to go to that place. And I. Literally looked it up, and I’m like, gotta walk there for 19 years where I live. I can walk there right now. My car is halfway Exactly, exactly, and I just didn’t know where it was. And Matt’s looking at me, and Matt grabs me, like, two hours ago. He’s like, Hey, dude, it’s right there, yeah. And I’m like, new. He’s like, No, it’s not new. It’s been here since the market got here. They got great meatballs. What’s wrong with you, right? So, um, I’m Baltimore positive, but even I haven’t tried everything, right? What I mean, right? I had a fried oyster till you gave me one five years ago, right? So I’m trying

Damye Hahn  30:34

and let me tell you something for a quick meal. I always go over there and get that half sheet of lasagna. They have wicked lasagna and a wicked marinara sauce, and that is like the best frozen lasagna I’ve ever had my life.

Nestor J. Aparicio  30:44

Nothing better in life than good neighbors, right? Yes, yes. I love Indian film. I’m not so you got to Harper, you got all sorts of things here. Lexington market, still a great place to come down here, if you come down for the holidays and you’re doing the little village and doing all the things downtown, stop

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Damye Hahn  31:00

by get some stuff for dinner? Yep, it’s great. You will not

Nestor J. Aparicio  31:04

be disappointed if you get a crab cake, like my aunt Jane would say, french fries. She’s got the big steak fries. Here you get the coleslaw, if you want, for my aunt Jane, but I get the cucumber salad. I prefer that. Today I went with the macaroni and cheese because i i gotta fatten up. I had a colonoscopy a couple weeks ago. I had a precancerous polyp removed. So I’m doing serious PSA work on behalf of everybody. Torbin was here. I made sure he had his thing done. So I did my thing, and I had a completely empty stomach for the first time in my 57 years. So I just been eating. Man, the last two weeks, I just been like, I want it. I’ll see it. I’ve got, like, an appetite all of a sudden. So the colonoscopy gave me an appetite. I think I’m gaining weight. Me and my kitty cat, there you go. All right, take some food home. We’re faint least, of course, I’m taking some crab cakes home. Actually, I want your shrimp salad. You have shrimp

Damye Hahn  31:51

salad made? Yes, we have shrimp salad made. Everything my favorite. Yes, I know, I know there’s a good, fresh shrimp.

Nestor J. Aparicio  31:56

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What I’m gonna do, I think we’ll take your your shrimp home, and I’m gonna get me some Hawaiian rolls. There you go. Toast them. Down a little bit. There you go. Tomato on

Damye Hahn  32:04

there. A little that spice it. And getting open tonight,

Nestor J. Aparicio  32:08

I got that damn fish spice. I’ve got a what kind of fish you got here? What a fresh fish you’re working.

Damye Hahn  32:14

Oh yeah, there’s some fresh fruit. So there’s rock fish over there. Rock fish is beautiful, right now. It’s rock is running. I’ve always got that Hake. You know, I love that hake, steak fish. Yes, steak fish,

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Nestor J. Aparicio  32:23

my mom would batter that man, pan fry that yes, my mom loves steak fish.

Damye Hahn  32:29

That’s gonna be our big fish sandwich up there. Fishmonger’s daughter, it’s gonna be our main mainstay. Really, yes,

Speaker 1  32:34

absolutely, batter. You’re gonna do that hot honey on it. Or no,

Damye Hahn  32:37

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that, that hot honey is gonna be on the catfish sandwich. But we’re going to do the, actually, we’ll do the catfish sliders up there, but we’re going to do a an oven fried Hake. And it’s literally, it’s a it’s a butter and Panko, and it’s done in the in the in the oven. So it’s going to like, so it’s going to be crispy on the outside, buttery on the inside, and it’ll be it’ll be killer.

Nestor J. Aparicio  33:05

I’m gonna make that the first thing I eat. Okay, when I broadcast from the fishmonger’s daughter. All right. Okay, good. Get it open. Get it open. By Super Bowl week, I will do a couple of Super Bowl over there. Okay, because that is the week of February. 2, third, fourth, fifth, sixth, seventh.

Damye Hahn  33:22

No, maybe it better be. It better be your better be.

Nestor J. Aparicio  33:26

From your lips to Baltimore County’s ears, is what I would say. We’re signing off from beautiful fadeleys IN LEXINGTON market. I’ve enjoyed my afternoon. Had some great guests, had some cancelations, and had some great sit ins. Matt Gallagher was here from the gold sector Foundation, talking about all things Baltimore, love of Baltimore, as well as a lot of food. Torben green is here from St Francis Community Center. We hope you support them. They’re right up Trudeau Park area, reservoir Hill area, doing great things for the community. They’ve been doing that since 1963 that is Baltimore positive. And we’re wrapping up that is Baltimore positive. That’s what we’re about. On behalf of our friends at the Maryland lottery and GBMC. I’m signing off for fade. These will be at deepest qualities. We’re going to be at Costas. We’re going to be at Planet Fitness. We’re going to be at honeys in Hale Thorpe, and we’re going to be with my cousin, John shields. You know he’s my cousin?

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Damye Hahn  34:13

I do not know he was your cousin. You know John? Well, right? John’s a man, yes.

Nestor J. Aparicio  34:18

John’s last name is shields, my daughter in law, my son’s wife’s mother’s first cousins with him. Oh, okay, her maid named shields. So the shields family, my son married into the shields family. There you go. So John is my cousin Baltimore. What’s more, yeah, you and I might be related. So yeah, we’ll be with him next Friday with Dan Rogers, who I’m not related to, but he’s a bit of my Portuguese cousin. I’m back for more. We’re Baltimore positive. Stay with us more after this Merry Christmas. You.