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Fort Stewart chef, soldiers to be on fishing/food show
Club Stewart Chef Nino Bassaro, who will be the guest on the syndicated TV show Anglers and Appetites, holds a striped bass. He is not certain what type of fish he will be asked to prepare.

Chef Nino Bassaro is studying the pairings: What Badia spice will go best with what fish?
A variety of spices, sent to him in anticipation of his appearance as guest chef on the syndicated Fox Sports South show “Anglers and Appetites” are neatly lined up in front of him.

There is one small problem: Bassaro doesn’t know what kind of fish he’s going to be preparing. But it is all part of the fun.
Here’s the show’s concept: Angler Dave Zelski goes game-fishing in an area’s waterways, using information provided by area anglers. He brings in the catch for a guest chef and the show’s “Appetite,” culinary expert Phil Proctor, to prepare.

Bassaro’s appearance will be recorded at the Tybee Island Fish Camp on April 28, and the show will also feature Liberty County.
“I’m excited, I’m very excited,” the Club Stewart manager said.

Eight members of the military from Fort Stewart/Hunter Army Airfield no doubt will share Bassaro’s excitement. They will go fishing with Zelski and be filmed with him for future shows to air the week of July Fourth.

Six will fish for sea bass with Zelski aboard Captain Judy charter boats April 28. Two will take part in a catch-and-release tiger shark fishing trip off Hilton Head Island, aboard a Captain Chip charter boat April 29.

The lucky soldiers will be selected from a “Best Catch” contest at #BadiaBestCatch #AdventureAwaitsMWR. To enter, comment with a picture of you with your “best catch”: your motorcycle, your battle buddy, your favorite T-shirt — whatever you consider your “best catch.”
Winners will be announced Friday.

Meanwhile, Bassaro is looking forward to being a guest with the show’s co-hosts. “It’s going to be a lot of fun,” he said.
“The challenge is not knowing what they are going to bring in to be cooked,” he said.

“I am having to study the pairings. Fish come in different styles. Some are fatty and have a high fat content. Others are very lean. They cook and react very differently. Some are much better to grill; some are much better to fry,” he said.

“So, I am studying the pairings and what would be the best Badia spice to use in cooking the seafoods they potentially catch.”
Bassaro smiled as he said, “I’ve never done anything like that. The nervousness is there. I have got to make sure I am on my game.”

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