Nick Stellino Cooking with Friends
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 36.3 | Michael Cimarusti, Day Boat Halibut | Nick prepares Veal Chops with Garlic Lemon and Honey Sauce along with Broiled Asparagus and Roasted Butternut Squash. Michael Cimarusti from Providence in Los Angeles demonstrates Day Boat Halibut with Yukon Potatoes and Chive Blossoms. (1 of 13) WEB LINK |
101 | FR | 05/31/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Michael Cimarusti, Day Boat Halibut | Nick prepares Veal Chops with Garlic Lemon and Honey Sauce along with Broiled Asparagus and Roasted Butternut Squash. Michael Cimarusti from Providence in Los Angeles demonstrates Day Boat Halibut with Yukon Potatoes and Chive Blossoms. (1 of 13) WEB LINK |
101 | FR | 05/31/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Kent Rathbun, Grilled Salad | Nick creates a sumptuous Grilled Salad with Goat Cheese. Kent Rathbun, head chef at Abacus and Jasper's in Dallas shares the recipe for Jasper's Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken. (2 of 13) WEB LINK |
102 | MO | 06/03/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Kent Rathbun, Grilled Salad | Nick creates a sumptuous Grilled Salad with Goat Cheese. Kent Rathbun, head chef at Abacus and Jasper's in Dallas shares the recipe for Jasper's Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken. (2 of 13) WEB LINK |
102 | MO | 06/03/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Laurent Manrique, Seafood | Chef Stellino prepares Sole with Orange Ginger Sauce and Sauteed Spinach. Nick welcomes Chef Laurent Manrique from San Francisco's Aqua who prepares Hamachi and Grapefruit Basil Salad. (3 of 13) WEB LINK |
103 | FR | 06/07/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Laurent Manrique, Seafood | Chef Stellino prepares Sole with Orange Ginger Sauce and Sauteed Spinach. Nick welcomes Chef Laurent Manrique from San Francisco's Aqua who prepares Hamachi and Grapefruit Basil Salad. (3 of 13) WEB LINK |
103 | FR | 06/07/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Patricia Williams, Seasonal Fruit | Chef Stellino creates Pears Braised in Red Wine Sauce. Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit. (4 of 13) WEB LINK |
104 | MO | 06/10/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Patricia Williams, Seasonal Fruit | Chef Stellino creates Pears Braised in Red Wine Sauce. Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit. (4 of 13) WEB LINK |
104 | MO | 06/10/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Michael Hillyer, Lobster and Crab Burger | Nick Stellino prepares Pasta with Cherry Tomatoes Basil and Shrimp. He helps Seattle's Capital Grille chef, Michael Hillyer, prepare Lobster and Crab Burger with Tartar Sauce and Corn Relish. (5 of 13) WEB LINK |
105 | FR | 06/14/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Michael Hillyer, Lobster and Crab Burger | Nick Stellino prepares Pasta with Cherry Tomatoes Basil and Shrimp. He helps Seattle's Capital Grille chef, Michael Hillyer, prepare Lobster and Crab Burger with Tartar Sauce and Corn Relish. (5 of 13) WEB LINK |
105 | FR | 06/14/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Heather Terhune , Grilled Arctic Char | Chef Stellino creates Tuna Tartare, then is joined by Chicago's Chef Heather Terhune who shares the secret to Atwood Cafe's Grilled Arctic Char Filet. (6 of 13) WEB LINK |
106 | MO | 06/17/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Heather Terhune , Grilled Arctic Char | Chef Stellino creates Tuna Tartare, then is joined by Chicago's Chef Heather Terhune who shares the secret to Atwood Cafe's Grilled Arctic Char Filet. (6 of 13) WEB LINK |
106 | MO | 06/17/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Walter Pisano, Silky Corn Soup | Nick makes Silky Corn Soup with Truffle Oil and King Crab before welcoming Chef Walter Pisano from Tulio Ristorante in Seattle, who prepares Buccatini with Pancetta and Ricotta. (7 of 13) WEB LINK |
107 | FR | 06/21/13 | 07:30am | 00:26:45 | (RPT) | (CC) | × | ST |
| 36.3 | Walter Pisano, Silky Corn Soup | Nick makes Silky Corn Soup with Truffle Oil and King Crab before welcoming Chef Walter Pisano from Tulio Ristorante in Seattle, who prepares Buccatini with Pancetta and Ricotta. (7 of 13) WEB LINK |
107 | FR | 06/21/13 | 01:30pm | 00:26:45 | (RPT) | (CC) | × | ST |
| 36.3 | Elise Wiggins, Peach Salad | Nick tosses together a Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad before Chef Elise Wiggins from Panzano in Denver gives shares her recipe for Palisade Peach Salad. (8 of 13) WEB LINK |
108 | MO | 06/24/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Elise Wiggins, Peach Salad | Nick tosses together a Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad before Chef Elise Wiggins from Panzano in Denver gives shares her recipe for Palisade Peach Salad. (8 of 13) WEB LINK |
108 | MO | 06/24/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Danny Bortnick, Green Eggs & Ham | Nick makes Pasta with Ham, Mushrooms, Asparagus and Truffle Oil. Then Chef Danny Bortnick from Firefly in Washington, D.C. conjures up Green Eggs & Ham. (9 of 13) WEB LINK |
109 | FR | 06/28/13 | 07:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Danny Bortnick, Green Eggs & Ham | Nick makes Pasta with Ham, Mushrooms, Asparagus and Truffle Oil. Then Chef Danny Bortnick from Firefly in Washington, D.C. conjures up Green Eggs & Ham. (9 of 13) WEB LINK |
109 | FR | 06/28/13 | 01:30pm | 00:26:46 | (RPT) | (CC) | × | ST |