Aleksandra and William are big fans of seafood, Curtis suggests they create a tuna ceviche with coconut, palm sugar and soy sauce topped with an assortment of salad and avocado, followed by a course of mussels in white wine and thyme.

To kick things off, Curtis serves Caipirinhas, a traditional Brazilian cocktail. The meal starts with corn and baby tomato soup followed by Brazilian chicken with okra and black beans.

Curtis serves Melissa's guests crostini with roasted beef filet and a horseradish and arugula pesto sauce, fried zucchini flowers stuffed with Fontana cheese, and for cocktails, peach and champagne granita and pomegranate martinis.

John and Caroline sit down to a Latin barbeque featuring pork tamales and grilled shrimp with South American sour cream, chili, cilantro and lime all wrapped in a banana leaf.

Curtis strolls into an Indian market to find Ruby, who must make a birthday dinner. Curtis serves curried cauliflower with cardamom and mustard, white fish with saffron and leeks, and four different kinds of ice cream (and a candle) for dessert.

Curtis serves fresh oysters with ponzu sauce and homemade pickled ginger, Talapia with ginger and shallots, and steamed Korean pears with jasmine and honey.

Carlo and Kelley enjoy a crepe-fest - beginning with an entrée of Mediterranean crepes stuffed with feta cheese, prosciutto, sun dried tomatoes and olives. For dessert, a French classic: apple and mascarpone crepes.

Curtis makes a birthday dinner that includes a Frito Misto of seafood, with basil aioli of arugula, shallots and vinaigrette. For dessert, Curtis serves birthday cupcakes with chocolate and walnuts topped with a dark chocolate cream cheese frosting.

Curtis serves Pacific Oysters Rockefeller, a whole red snapper with mussels and white wine, and for dessert, goat's cheese with apples and grapes.

Darcy and Gary enjoy lobster in a creamy cocktail sauce. Then they snack on a tapas plate with prosciutto, olives, mozzarella, smoked salmon, and marinated artichoke hearts and finish with chocolate dipped strawberries and mango bellinis for dessert.

Curtis starts with an appetizer of crostini with sun-dried tomatoes and cheddar cheese. For the main course Curtis prepares roasted halibut cheeks wrapped in pancetta. For dessert, Curtis serves Greek donuts, called loukoumades, with sugar and honey.

Curtis prepares a starter of arugula salad with pomegranates and persimmons. The main course is a pan-fried red snapper served on top of braised romaine hearts with arugula pesto. For dessert, chocolate salted caramel cashews.

Curtis starts the meal off with a leafy green salad with vinaigrette dressing. The main course is roasted lobster with chanterelles, crosnes & garlic. To finish the evening, Curtis treats the happy couple to upside-down apple and pear caramel tarts.

Curtis gives Adriana and Paul even more reasons to smile when he serves baby spinach salad with smoked bacon and cheese croutons followed by garlic and parsley marinated Cornish Game hens with tarragon fettuccini.

Curtis and the couple head out to the marina for a sunset dinner. Curtis serves prosciutto and pears with balsamic vinegar, a main course called frutti di mare and chocolate fondue with fresh fruit and berries for dessert.

Curtis serves marinated artichoke hearts with arugula and homemade pesto. The main course is pork wrapped in prosciutto with sage and capers and the dessert is a decadent five-hour apple cake with orange zest.