‘Tis the season for egg nog and crab cakes in Baltimore

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Bar manager Rob Vogel and Koco’s Pub owner Marcella Knight offer spiked holiday egg nog and update Nestor about the kraziness in Lauraville after winning Best Crab Cake at The Bay local festival.

SUMMARY KEYWORDS

crab cakes, coco, eggnog, day, wife, put, eat, drink, ounces, holiday, good, carroll county, leftover, tongs, home, whiskey, buy, coleslaw, week, leg

SPEAKERS

Rob Vogel, Nestor J. Aparicio, Marcella Knight

Nestor J. Aparicio  00:00

Welcome back at WNSG TASHA Baltimore and Baltimore positive I am on the set. Things are getting lively in here. It’s like three in the afternoon. The sun’s already set. It’s dead of winter here. And it’s it’s a crabcake Emporium here at Coco’s, we’re laurelville. So I brought to my friends to the Maryland lottery I’m running really low on my Raven scratch offs. I’ve been giving away my leftover instant lottery scratch offs. I promise I will have the scented ones. By the time we hit State Fair next Tuesday. We’re going to be gertrudes on Thursday at the BMA with Dan Rodricks. On Friday we’re going to be in Hollywood casino at Berryville with Tom Kelso former Maryland stadium authority Chairman doing stadium for dummies. It is all brought to you by the Maryland lottery conjunction with win donation and I wore the wacky hat even though I love the wacky hat 866 90 nation you buy to get two free 0% financing for five years and Jiffy Lube multicam. And last but never least make sure my little orange thing happens. I get my oil change. It’s all good. I take it down to mirror Boulevard but you got like 100 locations you could find what Jiffy Lube. I found this location many many years ago. I’m in Lawrenceville, right around the corner where and it took me a little while to think about this. Today I’m wearing my kiss belt buckle kisses in town as we do this today. The first time I ever heard kiss was two blocks away from here on Tyndale Avenue in the attic of my cousin Nelson X Candela in 1975. And he gave me kiss alive one, and it changed my life. This neighborhood. Marcel is here. Rob is here. They’re from Coco’s he makes drinks. They had brought two of my favorite things in the whole world to meet together today. crabcakes and tell everybody what we have here and my wife is going to be super jelly. Is that spoiled? Oh, yeah.

Rob Vogel  01:43

So this is based on an old Baltimore recipe for Baltimore eggnog so it has a little bit of a dark Jamaican rum in it. Good amount of rye whiskey, a little bit of bourbon,

Nestor J. Aparicio  01:54

rum, bourbon and whiskey rye. That’s like the Holy Trinity. What else is got a little

Rob Vogel  01:58

bit of a little bit of sharing same share that we use try to think what else? No, oh, a little bit of brandy as well as

Nestor J. Aparicio  02:07

me eggnog in it a little bit, a couple of days. So cheers, shares you know, Congress with a sponsor for a period of time now. I tried to get the mayor out. We’ll get him back in other day. I’ve had great guests here today. MORRIS I, I grew up Catholic. So, you know, I had to go to confessional and say, Bless me, Father, for I have sinned. And it’s been a while since I’ve been a Catholic but I was a practicing Catholic. I have to come to you today over eggnog and confess. We had an incident. Oh, no. We came in last week. My wife and I came in on Wednesday because she got off early. And it’s the Wednesday where everybody’s getting their cranberry together. It’s day before Thanksgiving. I did not have any egg now we’re working on pumpkin pie. All right. It’s officially eggnog season here. Coco’s I’ve learned. You get to see your anytime you serving eggnog. Full time through Christmas here.

Rob Vogel  03:03

Yes. Yep, started started this week. I got it. I think it comes in small cups. The couple of servings a little bit larger than that. But we got a few of those laying around if you want them pull

Nestor J. Aparicio  03:14

that tastes like the holidays right there. I feel like I need a punch bowl after that. I got a kicker for it as well. But say came in last Wednesday. And sea bass give me a hard time all the guys behind the bar. They’re like you get the same thing every time. And I said do you say that to the people to get crab cakes every time because that’s 90% of people come in here to crab cake. And they come they drive they get a crab cake. They go to sleep on the french fries or this delicious tomato you do with the special sauce on their delicious coleslaw. You might my wife’s favorite coleslaw, by the way is your coleslaw. So I’ve taken two of those. So last week we come in, we got burgers. I hadn’t eaten all day. I got a burger. She gets a burger. I got coconut shrimp. She doesn’t like shrimp. I got to eat them all. Just the way I like hand breaded housemade not homemade housemade and the raspberry jalapeno. So I did that again today. I didn’t get any soup last week and I was hungry. And you were trying to push something on me was mushroom Swiss burger, right? Oh, yeah, you put that out. Right. So that got me all hungry to come over to Coco’s and get it. Yeah. I got the mushroom Swiss burger. And then she comes up and gets all seasonal with me once the hog meets Thanksgiving. My wife had a cold she came back from Europe. And she says she’s Muir making little crab cakes or I’ve never seen a little I mean, this ain’t a little crab cake. I know you don’t make little. You were doing some special occasion. Little four ounce nibblers for like a client. You have boxes of them. Right? Is that Is that right? Yes. Oh, so there were many crabs. Yes, but don’t tell anybody that. That’s a special nobody listens to the show. So you said to me I got a couple extra and I said why don’t want the big crab cakes because we’re it’s Thanksgiving. I got a big turkey. I was eating Ready to last night. I’m ebony in Turkey five, five out elastics days of turkey right? So you sent me home these little crab cakes. And the first night I threw it into the into my little broiler brought it and it was perfect. I mean, it was like you made it. It was perfect. And I’m like, Okay, I have the temperature. Right. I got it brown, right. The next on Friday, I had a leftover. And when I didn’t want to eat the damn Turkey on Friday, I was done with Turkey. So Friday, I took the crab cake and I put it in there. My wife had her plate out. We had leftovers. We had some corn, we had things and the crab cake was going to make the plate. And I pulled it out with tongs. And I didn’t put the eye. So I pulled it out with the tongs with just the tongue and there was about not much space. And it had the tongs and 1.3 ounces of the crab cake wound up on the plate. 2.7 ounces of the crab cake hit my wife. It blistered my wife’s ankle. Oh, no. Meanwhile, my wife’s like got a hot crab cake on her leg sucked her leg. And I’m like, Well, I’m not eating it.

Rob Vogel  06:16

You can hold us responsible either. And

Nestor J. Aparicio  06:19

I’m holding the tweezers, the tongs. And I’m like, it’s like a little kid to drop the ice cream cone, right? Ice Cream falls off. And I’m looking at the crab cake on her leg and I’m looking at the 1.2 ounces on a plate. And I’m thinking well at least you can eat this much of it. And I do know Marcin, I’ll come back here and I’m a storyteller. But I didn’t think about her leg burden. And next day she got like a welt on her leg. Wow, I was the jerk worried about losing the crabcake. You know, but I didn’t lose it a web announcer you know what I mean? I didn’t use the original. Yeah, you

Marcella Knight  06:51

have to. You can’t just pick it up like that. It’s yeah.

Nestor J. Aparicio  06:56

So this morning, my wife says they’re delicate. You’re not going to tell her if this happens, are you? And I’m like, of course I got to tell her it happened because it happened and I’m embarrassed by it. But the good news is you make more. You have so you have more here. I told her she’s getting an 11 Answer today. There you go. Because I feel I feel bad. I mean, I feel bad for you, for the crab for the crab cake for my wife’s leg. For my appetite for my bruised ego. I mean, I’m sitting there holding those tongs, and I’m like, I’m sorry, I just dropped the Coco’s crabcake on your foot. Let’s have that happen. Merry Christmas. So I told her I tell you, I feel clean if you want to feel like when I left the priest, so couple Hail Marys and have our father and I get a crab cake. That’s

Marcella Knight  07:45

okay. If that’s the worst thing that happens to you. You’re doing good. Do you ever lose crab

Nestor J. Aparicio  07:49

do what do people ever sin like part of a crab kick back on a plate because they don’t eat the whole thing? Do they always take do they do you waste crab cake here? No, no we do not. Wait. That’s what I feed it with him. Right? Yeah, I was gonna say no. You never we

Marcella Knight  08:04

have had people go to box it up and drop it on the floor by accident and they are like ready to cry because they dropped their level.

Nestor J. Aparicio  08:13

You saw what I dropped this crabcake like literally I saved a third of what with a little it was a little my wife’s like we have a spatula. So this happened to me last week. Give me the lowdown on you guys because I mean when I was in her last week was all crazy a little get a little crazy right now. He’s dinnertime. You are a part of this thing out in the park in Carroll County with 1.7 My favorite radio station everybody knows that bro heart and I were texting this morning and channel 13 And you won Best off. And like it’s been crazy, right? I mean, like, this has been a crazy month for you. Every one of your employees has said it’s really been nuts here since it’s really been nuts the last month and I think you’re worth your 15 years. It always looks not stupid. But it is it is this has been a really special month and a

Marcella Knight  09:03

special month.

Rob Vogel  09:04

It’s been nonstop past 3045 days however long it’s been since then.

Nestor J. Aparicio  09:09

Well give me the lowdown on that whole day because I went out to the event at Carroll County Farm Museum. I did this with you I did that with Liz it was a madhouse it was mine Zeplin days to confuse playing my wife and I parked in Howard County walked Carroll County. I mean, everybody was there and you guys won. And I saw that you won later in the day and I felt I mean I’m friends with Greenmount station was there I have other friends that were there making crab cakes. Give me the like what happened that day because that was a big day.

Marcella Knight  09:40

It was a big day we we started out with a line of more than 100 people like right from the get go how many crab cakes you take out there? We sold 416 crab cakes and you could have sold 816 Right we could have yes we sold out by 230 and 2016 grabbed gigs and we sold them all between 11am and 230 there was there at a beer when I got there. Yeah, there were there were a lot a lot of people there. And there were lines everywhere everyone had lines and there were a lot of good vendors there all the other vendors were all some even the people next to us they were from Sykesville and they they brought us crab cakes afterwards because they had some leftover one of those try theirs. And it was very good. I can’t remember the name of it

Nestor J. Aparicio  10:27

so many delicious crab cakes. I say this to people all what’s your favorite which the best and I’m like they’re all dressed as the one you’re eaten and you should get down tomorrow and support your family your business and try them out that that’s the beauty of the crab cake tour. You know like Van if you love it that much. Go back get another one. I’m gonna say to Ron Cassie, where he’s standing over your waiting was a simple go to cut Coco’s I’ll be there. I mean, your reputation is people come here and get a crab cake and they know what they’re getting. But they also need to know on holidays. You can ship these things, right? I mean, literally. Oh, yeah, they’re a quick way. I’ve seen you mixing them up. You can’t. There’s no way the amount of crab cakes you make here you can serve in this room. Right? Like, where do these go? Like it gives me

Marcella Knight  11:10

SIP crab cakes all over the United States. We ship them next day air we make them all right here in house. Everything is made here. We ship on Tuesday. We do them in small batches. That keeps them fresh, fresh. It keeps them consistent, and keeps them juicy.

Nestor J. Aparicio  11:34

So you don’t take them out with dogs. Right, exactly.

Marcella Knight  11:36

What were you thinking?

Nestor J. Aparicio  11:38

My wife said we’re gonna say that to me. I knew you were gonna say that to me. What I was thinking was I’m going from here to there and it hadn’t. You can’t do that. That’s why you don’t fry your crab cakes. Because it doesn’t it doesn’t have the buyer. It doesn’t have the buy and then

Marcella Knight  11:57

on the outside and cold inside because they’re big. So you can’t you know, it just doesn’t work.

Nestor J. Aparicio  12:03

I told you this Nancy from fade Lee’s gave me a lecture and she’s the queen bee of all crabcakes right. She she said to me room temperature. Best crab cakes to serve room temperature. You don’t want it piping hot. You don’t taste it the same way in the middle of your crab cake can be no way to get it piping hot, right like literally, the best crab cakes tastes great at at a room temperature or slight warmth. You don’t want it all that yet.

Marcella Knight  12:29

Well remember kadhi cakes back in the day. When they were dried. They were arrayed on a shelf. And they would sell them on the counter at little markets for like 25 cents and they never even refrigerated on it was crazy. But I don’t think there was any real fish in this. I think cod fish are really just potato.

Nestor J. Aparicio  12:49

Really. i My mother made salmon cakes. And she fried them like hockey puck. I’m from Tonga we’ve been through this fried hockey puck crab cakes. Were what Baltimore did until beautiful things came along like that. By the way this crabcake tell the story because I don’t have you on often enough. I know the story, but somebody out there might not know. Because when they say Coco says crabcakes on softballs are gigantic and I’m thinking it’s not a comb on and I heard some people complaining price and this and that. I’m like it’s the biggest crab cake in town right

Marcella Knight  13:18

and per ounce. It’s not the most expensive and run cast. He’s

Nestor J. Aparicio  13:23

like receipt was like, just give me one my wife and I’ll split. Right You know, I can’t walk out here with one tonight. And then after what happened last week in my house. I’m never gonna live that down. But so a click away. And you make them here and you ship them and you want people to be on the other end to pick these up. You can’t have these sitting out in front of him. Absolutely. So you’re gifting it. I think it’s my thought with crab cakes all the time. If you’re gifting to someone and you’re saying, hey, Christmas Eve, I got dinner for you. I’m gonna send six crab cakes. Right now for a perishable packet. You don’t make it a surprise gift, right? It has to be right

Marcella Knight  14:00

because you want to make sure somebody’s in town. God forbid it sits out there for a week or

Nestor J. Aparicio  14:03

has that happened.

Marcella Knight  14:04

Somebody’s on vacation.

Nestor J. Aparicio  14:05

It’s really sad story. I did the Super Bowl every year for 27 years and this is sort of the concept of doing the same equipment we do it same way. I had a guy come to me doing one of those overnight. They send you the food food cert you know what I mean? It comes in the little package and it’s all Oh, what is it? There’s a word for that right? Like it’s just food subscription type

Marcella Knight  14:28

of thing. Yeah, like That’s right. Yeah, yeah, I

Nestor J. Aparicio  14:31

don’t know the name of the brand name of it. But you know what I’m talking about Jeff’s meals. Not a sponsor food fresh in the mail that comes to your door right boxes. So I had the guy on the show with the Super Bowl when he took my car. I’m gonna send you some stuff. Like okay, he sent it to the address on my car, which was the radio station. This is five years ago, right? I don’t have anybody there at the time to like grab FedEx is in packages, and he sent it in February. We’re in the dead of winter right? I found the box. I swear to god three weeks later salmon in it. Oh my god. I mean it was like you actually opened it briefly it was like get that out you know so if you’re ordering crabcakes their their price right now good value they’re coming and I think the thing that I want to convey to people and telling you this tragic story about what happened last week is I left with them wrong. And I just said the wrong Cassie was here and we’re sick bought his cook because he and his wife Sheila London the weather it’s taken him over to eat it. Ron’s like, oh, you know, I got an often what percentage of people would take a cook crab cake out of your versus raw? Because to me, I think if I ordered it from you, I would want to order it raw. But I would be and I’m not an idiot about the kitchen. But exactly how to prepare it so that I know it’s gonna taste delicious the way because I wasn’t even worried. So I’m putting them a little toaster oven like, is this gonna taste as good as if I didn’t eat coke and I know enough not to fry because Liz got mad at me lactose is gonna fry like a hockey puck. Y’all gave me the state guide. Now tell you I dropped it on the floor. It’s a Friday if the next time but it was the one I made on Wednesday when I went home was a raw crab cake and I put it in, put it in my oyster iser at like 375 for maybe about 1215 minutes and was a smaller cake. And it was perfect. And I didn’t know that I had the confidence to do that. Because I probably would say cook it for me. You know cook it for me but people cooking it at home. It’s a very easy thing to do. Just as we

Marcella Knight  16:33

do a lot of uncooked a lot of people especially around the holidays, pick up trays and trays. It’ll be crazy in here with pickups. So

Nestor J. Aparicio  16:41

when you recommended on cook demanded,

Marcella Knight  16:43

yeah, because not gonna

Rob Vogel  16:44

eat it that day, right? Why not wait a day, eat it fresh?

Nestor J. Aparicio  16:48

How long is too long? And I asked this question. From my own perspective. I brought a couple of them. They were little they were smaller, brought them home. And like I was thinking, I gotta eat this on Friday. You know, that’s kind of was like how many days? Can you go? How many days? Do you go here? I’m sure you don’t go more today, or do you have everything? You don’t go more?

Marcella Knight  17:07

Yeah, we don’t get more than a day or two. But you could keep them in your refrigerator for three to four days, three or

Nestor J. Aparicio  17:14

four days. Okay. All right. So I’m just asking for the holidays because I know you guys get jammed up on Christmas Eve New Year’s Eve that if I get that crabcake delivered December 22 December 23. If I want a Christmas Eve or Christmas Day meal, right, we’ll see what is the recommendation? Well,

Marcella Knight  17:28

first off the last day to place orders for shipping this year is December 16. And she means that yes, I mean, and then the last day that they will actually ship is the 19 which is well before Christmas. So what we’re recommending to people is because they have to get there next day.

Nestor J. Aparicio  17:48

So rob me evil like they even know how much meat you need right? Now I don’t know crabmeat. Can I answer that question? Because that’s all that’s it.

Marcella Knight  17:57

It’s up and down. It’s up and down. It. It changes constantly. But so yeah, you’ll get the crab cakes on the ship on the 19th they’ll get there on the 20th if you’re using them for Christmas, we’re recommending that you freeze them until you’re ready to use them. Just put them in the freezer for a few days, the day before you’re ready to use them. Throw them in the refrigerator overnight. And then you can cook

Nestor J. Aparicio  18:21

up see I would think the freezer crabcake. So you know like I just wouldn’t we used to ship them

Marcella Knight  18:25

frozen when we first started. But we found it better to ship them fresh and you

Nestor J. Aparicio  18:31

shouldn’t frozen. They they might fall and then they can’t reframe Right, right. Right. Okay. All right. So refrigerators a key while I’m learning because like, this is the time of the year where people say to me all the time and they’re out of town or they’re far away. You had people drive in here from Carroll County for your crab cakes. You couldn’t get oh yeah,

Marcella Knight  18:49

the day the day of the festival. Right. You have some customers come in.

Rob Vogel  18:53

Yep. People saying they’re up in a Yeah. At the festival didn’t get a crab cake. Too busy, too crowded. Just wanted to get a good meal. Good drink. They came here.

Nestor J. Aparicio  19:02

So what’s going on at the bar? By the way? Marcy here, we’re Coco’s. Robert Vogel. I didn’t give your last name. So I want to make sure I get right last names. bar manager is that correct? I don’t you tell me.

Rob Vogel  19:14

Yes, yeah. bar manager. I’m just trying to make that place. Better more. Guest friendly. Come over

Nestor J. Aparicio  19:19

for seasonal and what you just did. I mean, I didn’t Yeah, yeah, I didn’t even Did you know how much I love eggnog? No idea. Well, I love eggnog.

Rob Vogel  19:28

I’m glad I’m glad. Yeah, amazing. Earlier I hinted there’s a little kicker to this. So this is an aged eggnog well aged. So there’s not alcohol content in this to keep it shelf, shelf stable refrigerator stable things like Bailey’s Bailey is alcohol but it’s cream

Nestor J. Aparicio  19:44

based. It’s a little bit like Puerto Rican cookie dough. Cookie.

Rob Vogel  19:47

Cookie dough is in the works. So this batch eggnog I made Christmas Eve last year.

Marcella Knight  19:54

Guess just get this out while we’re drinking. Yes. Holy moly.

Rob Vogel  20:00

Got enough yeah got enough booze to keep it shelf stable.

Nestor J. Aparicio  20:02

Imagine if you put in a barrel you thought about it. I’m glad

Marcella Knight  20:05

it’s in the small glass. I

Rob Vogel  20:07

think the sugar in the barrel might go a little weird but yeah, I thought about it. A little mini batch I got it I got leftover barrel downstairs.

Nestor J. Aparicio  20:15

I’ll say this to you about drinking and stuff like this. We we brought home a converts demeanor and a Riesling for for Thanksgiving, went over to drug city picked up some bottles of that. And I think the palette now as I get older, even I had my first ever old fashion on my 55th birthday about a month and a half ago over drunk city have a big ice cube. Thank you big ice cube. Butterscotch, I’m not really like a whiskey guy, like I don’t see and think, Oh, I gotta have that. If I’m on an airplane I’m probably drinking rum with with a coke or something like that. You know, I’m more into that. So and I had a bad experience of whiskey back in the 80s. There’s a Dundalk thing. You know, it was yeah, it was a bad, bad holiday. So once you have a bad experience, you don’t go back to it sometimes. But I find the amount of spirits the people that bars carry and that people’s palates want. Yeah, like you have a funny little thing about gin above, a sign up above from 2013 that I think is funnier, but but people’s palates and how many different kinds of drinks you can try. And when you’re a mixologist, or you’re just a patron to come in and say my wife’s, the queen of that she looks at every cocktail menu, sees every ingredient, find something and she always ordered something a little weird. Yeah. I mean, I’m some house drink. Yeah,

Rob Vogel  21:31

I build our menus with, you know, the guest in in mind, but then there’s one or two things that slide in there, just like oh, and put something with a aged apple brandy in it. I want to feature. You know, Calvin DOS, I want to make a house aged eggnog. You know, there’s a couple things on the menu that are just there for me. When I started working here, we had about 65 bottles on the back bar. And now we’re at 120. Yeah,

Nestor J. Aparicio  21:57

it’s amazing. Even with beer, I’m a beer guy. And I don’t drink IPAs. But you know, eight out of every 10 taps are IPAs. So I’m always stuck with, you know, whatever the other thing is, or a stout or something like that. But beer is so popular as well. And you can’t keep enough. You can’t keep everybody’s beer or everybody’s liquor. Right?

Rob Vogel  22:15

Yeah, we got a lot of guests. You know, this used to be a beer and a shot kind of joint. They want to come in here get a Miller Light and now we got people to come in. People drink much differently now than 510 years ago. It

Nestor J. Aparicio  22:27

was all vodka 15 years ago now it’s all whiskey. Right? Vicki Allah will

Rob Vogel  22:32

be your guests that are they’re disappointed we don’t have mid or late on draft. But we still got to be late by the bottle. You know what we don’t have?

Marcella Knight  22:38

You have a good selection of rotate right now. We got

Rob Vogel  22:42

lines. We’ve had that for a little while now. But yeah, they’re mostly local craft beers, but they hit you know Pilsner like body loggers have always had dangling, always have

Nestor J. Aparicio  22:53

to serve local beer now, too. That’s so different than when your mother bought this place where it was Miller Coors or but here’s your chances, right, maybe a Heineken you know, on the side or something like that. We still got all of that. But more Coco’s they still have this. This is the original 11 ounce. Why 1111 Because

Marcella Knight  23:12

that’s Mom’s hand size. Now, she’s not an 11. But she made it 11 ounces, because her hands made 11 ounces every time she’d

Nestor J. Aparicio  23:21

been weighed. Realize it was 11 ounces. And one point

Marcella Knight  23:25

that you weigh it the wild because I knew I needed to know how to make them. And so she was like, Oh, this is how you make them and she just threw everything in a bowl and mix it all up. And I’m like, no, no, no, we have to have like, I need to know how much of each thing so then we came up with the recipe and then I I weighed hers and that’s how we came up with.

Nestor J. Aparicio  23:43

I promised to get you out of here by a certain hour and the places getting packed. Were Coco’s we’ll be back again. I’ll get the burgers. I’ll get the shrimp about your crab cake and the legend of it and best off and all that. What do you think makes it special?

Marcella Knight  23:58

I think it’s the care that we put into it. It’s the love it’s the crabmeat. It’s the consistency.

Nestor J. Aparicio  24:07

I see you doing it’s like a science experiment. You walk when you walk to the bathroom is a Coco’s you go sort of buy like a little prep kick station, you know some places they make pasta in the window or spin the pizza up, right? We make crab cakes, you wouldn’t listen, you’re here to have gloves on only a

Marcella Knight  24:23

few of us that naked so they’re always the same as

Nestor J. Aparicio  24:26

how many of you know how to make

Marcella Knight  24:31

five live

Nestor J. Aparicio  24:32

every crap sold out here? Yes. How long would it take me to learn most of my life? I learned something. Don’t use tongs All right. Um, well, I

Marcella Knight  24:50

already drank mine. So cheers. Whiskey.

Rob Vogel  24:52

Bourbon, whiskey. Well, yeah, rye, rye whiskey, bourbon whiskey, Jamaican rum. She made Sherry and a little bit brandy

Marcella Knight  25:03

and a little bit of eggnog a little bit a

Rob Vogel  25:07

couple eggs couple couple cream.

Nestor J. Aparicio  25:09

Did you make it from scratch that the nog?

Rob Vogel  25:12

I looked at like 20 different 20 different recipes. Yeah,

Marcella Knight  25:14

it’s amazing.

Rob Vogel  25:16

8

I’m doing it five gallon batches at a time right now. I love

Nestor J. Aparicio  25:18

my partners in wise markets. I love going out and shopping rural farms I shop. I have an eggnog mess. We

Marcella Knight  25:26

sell these little jugs at the holiday time to take home. How much is that?

Rob Vogel  25:29

20 bucks. It’s a bargain. Yeah, and it’s Yeah, I mean, it’s gotta kick

Nestor J. Aparicio  25:36

I’ll tell you that Yeah, that’ll get you there. The bass eggnogs that I’ve been getting lately have this metallic thing going on? You know, like I love eggnog and my coffee this time of year and I can’t find the right there was one

Marcella Knight  25:47

iced coffee we get much done. Not this kind of

Nestor J. Aparicio  25:53

I’m talking about the regular kind. She can’t lose man. We got to get her out of here and big appreciation Rob vocal we manage the bar here for that’s not may go in there right

Rob Vogel  26:03

a little bit sooner in a little bit. Nutmeg. Yeah.

Nestor J. Aparicio  26:06

Tis the season by America crab cakes. were brought to you by the Maryland lottery. I’m running out of scratch offs. I gotta go give some out here off to the Maryland lottery. We’re going to be a gertrudes at the BMA on Thursday. We’re going to be at Hollywood casino on Friday. We’re going to be at State Fair for breakfast on Tuesday.

Marcella Knight  26:19

Can I share my nice shirt? red? It’s red. It’s got

Nestor J. Aparicio  26:23

a pair of shorts and has appeared on the back making spirits bright. This holiday shirt. Yeah, that that’s that’s a limited edition. That’s a Christmas ornament.

Marcella Knight  26:35

And Sebastian, our artist he made the logo. He did all the artwork he visited behind. We got a great curvier chip tip your bartenders

Nestor J. Aparicio  26:44

according Alright, if you want to order a crab cakes, how do we do it?

Marcella Knight  26:47

Go to our website Coco’s pub.com K O co

Nestor J. Aparicio  26:51

CEOs I see it spelled K

Marcella Knight  26:53

okay. Oh, but people everybody spells it that way. Nestor

Nestor J. Aparicio  26:57

you think anybody suppose that right? Never. Never. Marcel was ever one hour or two? Yeah,

Marcella Knight  27:02

two L’s. Absolutely. But yes, go on our website. It’s super easy. Place your order and we will get you taken care of and have those crabcakes for you for the holiday.

Nestor J. Aparicio  27:12

All right, big thanks, Marcel. A big thanks Rob. Big thanks to Ron Cassie. And received Yes, my co host with a K Oh, and his wife Jerry Get well soon. Jerry WE LOVE YOU ASK appreciation to win donation 866 90. Nation buy to get to free 0% financing for five years. And last but never least our friends at Jiffy Lube. multicam a little orange light goes on. They take care of my oil. I take care of this crab cake and other crab cake that I’m never gonna touch. I’m getting a giant spatula out so that I never waste 2.7 ounces of crab meat here from Coco’s felt like I thought I was gonna go to jail. And I’m going to take some some coleslaw home as well. And don’t sleep on a coconut. Coconut fried shrimp. You get those two? Oh, I love them.

Rob Vogel  27:54

They’re great. Yeah.

Nestor J. Aparicio  27:57

How much work that six hours a week somebody sits back. You’re making those. That’s

Marcella Knight  28:01

what makes our food so good. Our crabcakes our cole slaw, our coconut shrimp. Everything is handmade here. And it is it’s time consuming but it’s the love and the dedication and everything that we put into it. That makes it so delicious.

Nestor J. Aparicio  28:15

I need some ketchup from a French fries. I gotta go. All right. All right. Get out of here. Big thanks, everybody. All right, making a great dog on the brain, the Maryland crabcake tours here, order from Coco’s to say hello to our friends back for more right after this

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