Nick Stellino Cooking With Friends

Nick Stellino prepares Veal Chops with Garlic Lemon and Honey Sauce and Broiled Asparagus & Roasted Butternut Squash. Chef Stellino is then joined by Michael Cimarusti from Providence in Los Angeles who demonstrates Day Boat Halibut with Yukon Potatoes and Chive Blossoms

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.

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.

This episode features fresh, seasonal fruit. First, Chef Stellino creates Pears Braised in Red Wine Sauce. Then, Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit

Nick Stellino prepares Pasta with Cherry Tomatoes Basil and Shrimp. Then, Nick helps Seattle's Capital Grille chef, Michael Hillyer, prepare Lobster and Crab Burger with Tartar Sauce and Corn Relish.

Seafood! 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.

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.

Stellino tosses together a Seedless Grape, Spinach, Feta Cheese and Toasted Pine Nut Salad before Chef Elise Wiggins from Panzano in Denver gives us her recipe for Palisade Peach Salad.

Nick Stellino makes Pasta with Ham, Mushrooms, Asparagus and Truffle Oil. Then Chef Danny Bortnick from Firefly in Washington, D.C. conjures up Green Eggs & Ham.

Chef Stellino demonstrates Chicken Scaloppini with Leeks and Morel Sauce. Joining Nick, Chef Neal Fraser from Grace Restaurant in Los Angeles prepares Filet of Beef, Farro and Italian Sausage.

Time for dessert! Nick shows us how to make Easy Chocolate Mousse. Then Chef Kent Rathbun from Abacus and Jasper's in Dallas reveals the secret to Dried Cherry White-Chocolate Bread Pudding.

Chef Stellino creates Grilled Steak with Tomato Infused Marinade and Tomato Buttata and Arrugola Salad. Chef Walter Pisano of Tulio Ristorante in Seattle shares his recipe for Truffle Salted Salmon and Bitter Green Salad.

Nick shares his recipe for Pork Chops with Nancibella Sauce before being joined by Denver's Elise Wiggins from Panzano, who demonstrates Chocolate and Cherry Cake.