Curtis prepares a delicious quail dinner, followed by a dessert of white chocolate sauce-covered berries.

Curtis creates a Serrano ham & cheese plate, drizzled with a sherry-vinegar reduction for an appetizer. For the main course, pot-roasted veal cooked with generous amounts of garlic & herbs and Potatas Bravas complete with tomato/garlic dipping sauce.

Curtis serves an appetizer of sautéed foie gras with crispy potatoes and caramelized apples. And for the main course, a Pot-au-feu of lobster, scallops, foie gras and white truffles.

Curtis prepares two pasta dishes. The first uses fettuccine served with spicy Italian sausage and asparagus, while the other fettuccine dish is complemented by swordfish and zucchini. For dessert, a self-saucing chocolate and espresso pudding.

Curtis plans a main course of pan-fried Mahi Mahi with ginger, garlic and macadamia nuts followed by a decadent dessert of banoffee pie. In keeping with the Hawaiian theme, Curtis makes a Paradise Punch to be served inside the hollowed pineapples.

The happy couple sit down to cannelloni- one half with beef ragu and the other with spinach and ricotta. For dessert, Curtis serves an iced raspberry souffle.

Cindy and Peter relax with glasses of wine in the backyard while Curtis serves beef stir-fry with filet mignon and, for dessert, a lemon curd tart topped with raspberries.

Tony and Marta sip on lychee Bellinis while Curtis serves Son-in-Law eggs (deep fried hard boiled eggs with crispy chilies and shallots) and red curry with lobster tail.

While the expecting couple enjoys the heirloom tomato and buffalo mozzarella salad, Curtis puts the final touches on the ravioli with a brown butter and sage sauce that he completes with pine nuts.

Curtis serves steamed orange roughy (an Australian fish) with noodles and stir-fry to a family with a plethora of dietary restrictions. For dessert, he's baked pears with maple syrup, dried fruit, and nuts.

Curtis designs a menu of Orange Chicken, special stir-fried rice, and a dessert of tempura strawberries with chili and lime marscarpone dip.

It's Jeannie's birthday. Curtis prepares an appetizer of pan-fried Scandinavian cheese on crostini & sour cream jam. The main course: roasted pork loin with honey-glazed carrots & apple compote. For dessert, a birthday cake of peach, citrus, & honey.

Curtis serves zucchini stuffed with ricotta and tomato sauce, linguini with shrimp in a homemade pesto sauce, and fresh seasonal berries in a raspberry sauce.

Layla thinks men have no business in the kitchen, and Curtis vows to prove her wrong. Layla and John enjoy seafood paella and caramelized mangoes in a coconut basket with coconut ice cream, thanks to Curtis, who proves that men can definitely cook.

Kristi and Ameri sit down to an Asian themed meal started off with yellowtail and tuna sashimi with a sesame crust. The appetizer is followed by black cod with miso sauce and green tea ice cream for dessert.

For dinner, Curtis plans a roasted rack of lamb with parsley, dijon chives, and Provencal ratatouille. The dessert is a decadent mint chocolate soup with melting chocolate croutons.