{"id":5605,"date":"2020-03-30T10:36:59","date_gmt":"2020-03-30T14:36:59","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=5605"},"modified":"2020-03-30T11:42:00","modified_gmt":"2020-03-30T15:42:00","slug":"new-webisode-9","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/new-webisode-9\/","title":{"rendered":"New Webisode: Wood-Fired Striped Bass with Chef Todd Fisher"},"content":{"rendered":"

This is a wonderful master class by Chef Todd Fisher, of the hugely popular Tarpy’s Roadhouse<\/em> in Monterey, California. We filmed this a few years ago at the Forno Bravo Wood-Fired Oven Expo<\/strong> at Talbott Vineyards<\/em>, in Carmel Valley, just a few miles outside Monterey. Chef Todd shows us a number of excellent tips and techniques for roasting a whole fish (striped bass, in this instance) in a WFO (wood-fired oven) starting with one tip most WFO owners already know: use a heavy duty cast iron pan. You can never have too many of those!<\/p>\n

Note, also, the seasoning paste he makes with finely chopped garlic, green onion, salt, and olive oil, as well as the generous use of both red and green tomatoes and baby (“marble”) potatoes. Another really useful takeaway for me was waiting to add the ground black pepper until after the fish was finished roasting so that the pepper doesn’t overwhelm the delicate taste of the fish.<\/p>\n

I wish you could have all been at the Expo and I hope that Forno Bravo does another one in the future. As you can see in the other webisodes we’ve featured from the event, it was an amazing, tribal-like gathering of fellow passionate fire freaks and it left many of overwhelmed with a deep sense of community and oneness. And that fish! Oh my…..<\/p>\n