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.

For Janelle's birthday party, Curtis serves seafood wonton soup, ginger poached black bass along with stir-fried pea shoots with garlic, and for dessert, Uncle Gee's tea and handmade fortune cookies.

Luckily for Kasey, Curtis serves up a tasty trio of desserts. First, a raclette of baby potatoes, grilled vegetables, and bread with various kinds of melted cheese. The sweets start with hot chocolate and amaretto floats followed by crème caramel

Braun & Carey enjoy osetta caviar followed by sautéed chanterelle mushrooms. For the main course, Curtis serves pork tenderloin encrusted in aged jack cheese & sourdough crumbs. The dessert is fresh madeleines served with warm raspberry dipping sauce

Curtis starts the meal off with a baby octopus salad, then, pan-fried halibut with black beans and peppers, and for dessert, summer berries with lemon sorbet.

Nicole & friends spend the night giving Curtis a round of applause w/every plate of food. For starters, tuna sashimi with soy sauce & sesame seeds, an Asian-styled shellfish hot pot with mussels, shrimp, and scallops, and for dessert, apple granitas.

Curtis & Salome prepare a pan-fried Mahi Mahi, marinated with olive oil and saffron, served over baby spinach and completed with a creamy, saffron sauce. For dessert, a chocolate cheesecake sprinkled with powdered sugar & topped with chocolate sauce.

Curtis serves confit leg of duck with braised Tuscan cabbage and creamy polenta. And for dessert, chocolate ice cream balls dipped in chocolate and drizzled with more chocolate.

When Curtis ventures into a Napa Valley grocery store, he's the one who gets picked by an enthusiastic couple. Curtis prepares roasted breast of duck with shaved white truffles served with cabernet sauvignon. For dessert, grapes with robiola cheese.

The meal starts with French onion soup, followed by a main course of roasted pork loin with a Dijon-parsley crust, served with a fricassee of chanterelles, shallots, garlic & black truffles. For dessert, fresh figs, blue cheese with a port reduction.

For the main course, Curtis and Andrea have prepared striped bass filets cooked in lemongrass and yellow curry, served with delicious Thai coconut rice. For dessert, Curtis has created steamed pumpkins that hold rich, coconut custard.

Curtis invites all the kids into the kitchen to put their vegetables in the potpies and then makes letters out of dough to tell them apart. Curtis serves chicken and vegetable potpies. For dessert, fruit filled jellies with a spoonful of yogurt.

To start the meal, Curtis makes a drink just for Randy named "The Ginger Randy." The main course is a beautiful beef Wellington with a side of string beans. For dessert, vanilla ice cream with a homemade caramel sauce.

Curtis serves southern-fried chicken with collared greens. For dessert, it's a sweet chocolate and mint martini.