After the smashing success of Cooking With Friends, Nick decided to follow up the series with Cooking With Friends 2 in 2011. As with the first season, Nick invited celeberity chefs to share their easy-to-make recipes with his viewing audience.
Fresh Basil Beef
with Lawrence Chu - Chef Chu’s | Los Altos
Chef Chu’s Famous Chicken Salad
Vita’s Ricotta Doughnuts
with Gale Gand - TRU, Chicago
Potato-Wrapped Tuna Stuffed with Crab & Cucumber Served with Pineapple Carpaccio & Ponzu Dressing
with Sylvain Delpique - David Burke Townhouse | New York
Veal Scaloppine alla Romana
with Michael Galata - Osteria del Circo, New York
Eggplant Ratatouille with Lemon-Marinated Chicken Breasts
with Maria Hines - Tilth, Seattle
Andy’s First Place BBQ Glaze(d) Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits
Andy Husbands - Tremont 647, Boston
Rick’s New England Clam Chowder
with Rick Moonen - RM Seafoods, Las Vegas
Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad
with Brian Poor - Portland City Grill, Portland
Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’
with Kent Rathbun - Abacus, Dallas
Cauliflower & Parmesan Soup with Cured-Olive Crostini
with Kevin Rathbun - Rathbun’s, Atlanta
Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice
with John Tesar - Dallas Restaurant Group, Dallas
Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa
with Wade Wiestling - The Oceanaire Seafood Room, Minneapolis
with Jason Wilson - Crush, Seattle
For iPad®, iPod Touch®, iPhone®, Nook®, Kindle®, Mac®, or PC.
Tiramisù & Strawberry Sauce
Pork Chops with ‘Zenzero’ Sauce
Easy Chocolate Mousse (Mousse di Cioccolato)
Lawrence Chu was born in Sichuan province, China, and raised in Taiwan, Shanghai and Hong Kong. In 1970, he opened his award-winning Chef Chu’s restaurant. His creative flair, firsthand knowledge of the regional cuisines of China and dedication to using the highes tquality ingredients have made Chef Chu’s one of the San Francisco Bay Area’s best-loved Chinese restaurants. A renowned cookbook author, lecturer and media personality, Larry recently released his newest cookbook, Celebrating Your Place at Our Table, commemorating his restaurant’s 40th anniversary. He continually gives back to the community by supporting local charities and civic fundraisers, and is one of the founders of the Asian Culinary Association.
For more information, visit www.ChefChu.com.
Sylvain Delpique grew up in Albertville, France. After graduating from Challes-les-Eaux culinary school in 2000, he relocated to the U.S. to work as chef de partie at Union League Café in New Haven, Connecticut. He moved on to Restaurant Jean-Louis in Greenwich, Connecticut, and was promoted to sous chef in just one year. Moving to New York City, he took on his native cuisine as sous chef at the French bistro Artisanal. Two years later, he found a home at David Burke Townhouse, a destination for clever and delicious modern American food. As the restaurant’s executive chef, Sylvain’s enthusiasm in the kitchen lends to an energetic atmosphere where creativity thrives in the form of innovative cuisine.
For more information, visit www.DavidBurkeTownhouse.com.
Growing up in his family’s New Jersey restaurant, Michael Galata discovered a talent for cooking at an early age. After graduating from high school, he took over the kitchen and helped manage the business while earning his culinary arts degree. After working for two years at New Jersey’s Stage House Inn, Michael joined the staff of the Maccioni family’s Le Cirque 2000, becoming sous chef there at age 22. Today he creates fabulous Italian dishes as executive chef at the Maccionis’ Osteria del Circo. His passion for continually learning reflects the philosophy that “we can always grow and improve, no matter how satisfied we are with the current result.”
For more information, visit www.osteriadelcirco.com.
Gale Gand, executive pastry chef and partner at TRU, a AAA Five Diamond restaurant in Chicago, was named pastry chef of the year by the James Beard Foundation and Bon Appétit magazine in 2001. Gale hosted Food Network’s long-running Sweet Dreams and has appeared on other shows including Iron Chef America, Baking with Julia and Top Chef Just Desserts. She is an accomplished cookbook author whose seven titles include Chocolate and Vanilla and Gale Gand’s Brunch! She also has her own root beer company producing Gale’s Root Beer. Gale attended culinary school at La Varenne in Paris. She is married to an environmentalist and has a 14-year-old son, Gio, and twin 6-year-old girls, Ella and Ruby.
For more information, visit www.trurestaurant.com.
Winner of the 2009 James Beard Foundation Award for Best Chef: Northwest, Maria Hines has been turning heads on the national culinary scene since she took the helm at Seattle’s Earth & Ocean in 2003. In 2005, Maria was named one of Food & Wine magazine’s 10 Best New Chefs. In 2006, she opened her own restaurant, Tilth, which features New American cuisine. In September 2006, Tilth became the second restaurant in the U.S. (after Washington, D.C.’s Restaurant Nora) to receive organic certification from the nonprofit research and education organization Oregon Tilth, and in 2008, The New York Times named it one of the 10 best new restaurants in the U.S.
For more information, visit www.tilthrestaurant.com.
In 2010, Husbands celebrated the 14th anniversary of his acclaimed restaurant Tremont 647 and the 10th anniversary of his popular café Sister Sorel. He’s also currently at work on his second cookbook, Brunch. A master of adventurous American cuisine, the Seattle native has received local and national praise, and even showcased his talents on the hit TV show Hell’s Kitchen in 2009. When he’s not in the kitchen, Andy can be found on the competitive barbecue circuit with his team iQUE BBQ (sponsored by Harpoon Brewery, 2009 World Champions). He has been honored as Chef/Restaurateur of the Year by hunger-relief organization Share Our Strength, with which he has worked closely for the past 20 years.
For more information, visit www.tremont647.com.
Rick Moonen has devoted his career to being America’s top culinary advocate for sustainable seafood. A native New Yorker, he graduated first in his class from the Culinary Institute of America in Hyde Park, NY, in 1978. He apprenticed at L’Hostellerie Bressane in Hillsdale, NY, working side by side with Chef Jean Morel. In February 2005, Rick opened Rick Moonen’s RM Seafood at Mandalay Bay Resort & Casino. The multilevel restaurant offers regional coastal favorites, a world-class raw bar, and inventive tasting and à la carte menus. When not behind the stove, Rick can be found traveling throughout the U.S. educating about the dangers of over-fishing and the importance of ocean conservation.
For more information, visit www.rmseafood.com.
Brian Poor grew up in the farm land of eastern Washington state. The sharing of meals around the family table helped inspire his interest in food. That interest took him to culinary school and then out to seek his fortune as a chef. He worked in some of Seattle’s coolest restaurants, which resulted in a performance at the James Beard House in New York City. Brian also spent seven years behind the microphone with his foodtalk show The Poor Man’s Kitchen on Seattle’s KOMO Newsradio. Today, as director of culinary for Portland City Grill, one of the West Coast’s busiest restaurants, he creates new and exciting menu items featuring local, sustainable ingredients.
For more information, visit www.portlandcitygrill.com.
After rising rapidly through the ranks of some of the world’s finest restaurants, Kent Rathbun continues to demonstrate his culinary skills not only with the expansion of restaurant concepts but also with his new product line, Kent Rathbun Elements. Kent has created an astounding culinary legacy in Texas and has thrived on the national scene. He has cooked at the James Beard House in New York on several occasions and has been nominated four times as the James Beard Foundation’s Best Chef: Southwest. In 2008, Kent and his brother Kevin defeated Bobby Flay in a culinary battle on Food Network’s Iron Chef America.
Known widely for his sustainable-food ethic and seafood mastery, John is DRG Concepts’ culinary director, responsible for the creation of new restaurant concepts and the continued development of three existing brands: Dallas Chop House, Dallas Fish Market and Go Fish Ocean Club. During John’s tenure as executive chef at Rosewood Mansion on Turtle Creek, the restaurant earned raves from Dallas food critics and was named one of America’s best new restaurants by Esquire. A semifinalist in the 2009 James Beard Foundation Awards (Best Chef: Southwest), John serves on Share Our Strength’s Taste of the Nation Culinary Council. John— who was “Jimmy Sears” in Anthony Bourdain’s Kitchen Confidential - will release his cookbook Exploring the Great American Burger in 2011.
For more information, visit www.dallasrestaurantgroup.com.
Kevin Rathbun is a pivotal force on the local and national restaurant scenes. In 2004, he opened his namesake restaurant Rathbun’s, which features his take on Modern American cuisine and has earned accolades from Travel & Leisure (Best New American Restaurant) and many others. His award-winning Spanish-style wine bar, Krog Bar, opened in 2005. Kevin Rathbun Steak opened in 2007 and went on to become one of the top steakhouses in the U.S. Kevin continuously donates his time and energy to charitable events in Atlanta and throughout the country. He resides in Atlanta with his wife, Melissa, and in his spare time enjoys philanthropy, reading cookbooks, dining out, fine cigars and traveling.
For more information, visit www.rathbunsrestaurant.com.
Wade Wiestling has been at the helm of The Oceanaire Seafood Room since 1998. Now, this award-winning recipe has created hit restaurants all over the U.S., in major cities such as Washington, D.C., Dallas, San Diego, Boston, Atlanta and Miami, just to name a few. A wellknown figure on the Twin Cities restaurant scene, Wade has donated his time and talents to help many charitable events, including Share Our Strength’s Taste of the Nation and the March of Dimes Signature Chefs Auction. His guidance has led Oceanaire to five James Beard House appearances and has led 14 chefs through James Beard House kitchen events.
For more information, visit www.theoceanaire.com.
Jason Wilson, 2010 James Beard Foundation Award winner (Best Chef: Northwest) and alumnus of Food & Wine magazine’s Best New Chefs class of 2006, is a graduate of the California Culinary Academy and has worked in kitchens as far afield as France and Singapore. In 2005, he realized a lifelong dream when he opened Crush with wife Nicole. One of Seattle’s hottest restaurants and most innovative dining experiences, Crush offers seasonally changing menus that highlight the finest local, organic ingredients and sustainable seafood, as well as an award-winning wine list. The name of the restaurant was inspired by Jason and Nicole’s wedding, which took place at a private estate during the 2001 crush.
For more information, visit www.chefjasonwilson.com.