Fresh green salad with artichoke hearts and proscuitto; NY steaks with red-wine sauce, mashed potatoes, and caramelized Brussels sprouts; and ice cream with homemade chocolate sauce. 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. The percentage of approved Tomatometer critics who have given this title a positive review.
Dessert features a cheesecake with strawberries and aged balsamic vinegar. A birthday meal includes mustard-rubbed roast beef; Yorkshire pudding; and chocolate cake topped with white-chocolate mousse. A romantic dinner includes roasted-squash soup with pine nuts; prosciutto-wrapped veal with peppers; and orange-chocolate tart with mint whipped cream. Crispy, butter-stuffed chicken; roasted squash with maple syrup; organic salad with honey-mustard dressing; English bread pudding. When Curtis ventures into a Napa Valley grocery store, he's the one who gets picked by an enthusiastic couple.
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Eggplant fritters with mozzarella and basil; wild-mushroom risotto; strawberries with English cream. Hungarian soup with pork dumplings and apple-filled spring-roll pastries for dessert. 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. The happy couple sit down to cannelloni- one half with beef ragu and the other with spinach and ricotta. Curtis serves steamed orange roughy 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 serves up a spicy fried cheese salad, buffalo rib-eye steaks with a spicy green pepper sauce, and fried baby bananas with a spicy crème topping. Starting with a salad of roasted turnips on a bed of turnip leaves topped with chunks of feta cheese. Curtis finds Natasha, a spunky 20-something, tasting free samples with a couple of friends. Natasha is eager to not only have a world-class chef in her kitchen, but to also learn a few tricks on how to master the art of cooking. Natasha, by her own admission, has had some tough luck in the kitchen and desperately needs an experienced set of hands to show her the ropes. Since Natasha is about to go on a diet, Curtis chooses a healthy menu where fresh halibut will be featured in both the appetizer and main dishes.
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Asia and Shane enjoy a mushroom and bonito soup along with sea bass marinated in sake, soy sauce and ginger. After that, Curtis brings out the rainbow roll from "Asia" the restaurant for dessert. Curtis plans a main course of pan-fried Mahi Mahi with ginger, garlic and macadamia nuts followed by a decadent dessert of banoffee pie.
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 and black truffles. For dinner, Curtis prepares fresh Tagliatelle with slow-cooked leg of lamb and vine-roasted tomatoes followed by a Tarte Tatin of onions, goat cheese with a balsamic vinegar reduction for dessert. Curtis approaches Heidi with his offer to prepare a gourmet meal for her family. Heidi is excited because her kids are at their grandma's, so it's a perfect opportunity to create a romantic experience for her husband Reggie. Curtis designs a menu of Orange Chicken, special stir-fried rice, and a dessert of tempura strawberries with chili and lime marscarpone dip.
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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. A spicy Kosher Indian feast is on the menu, featuring a main course of oven-roasted shoulder of lamb, with mouth-watering okra bhaji and rice as side dishes. And for dessert, Curtis sets out to create a pineapple poached in a sweet, mint syrup.
Curtis prepares a delicious quail dinner, followed by a dessert of white chocolate sauce-covered berries. He serves a duck and watermelon followed by monk fish served on top of creamy garlic potatoes. Curtis serves fillet mignon with red wine and mushroom sauce on a bed of sautéed spinach for Anastasia and Mike. For dessert, he whips up strawberries flambé topped with granita.
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The two create a song about oregano and shrimp to commemorate the special occasion. Curtis serves lamb and vegetable curry and for dessert, peanut butter ice cream on top of fried plantains. Jeffery, Wendy's husband, arrives home and jumps at the sight of the production crew. The family enjoys Curtis' meal of braised bison with red wine sauce and veggies, stuffed artichokes, baked swiss chard gratin and chocolate dipped dried fruit. Curtis prepares an appetizer of pan-fried Scandanavian cheese on crostini with sour-cream jam, with a main course of roasted pork loin with honey-glazed carrots and apple compote. A meal for a family with five children includes pasta with turkey meatballs; and homemade waffles and ice cream topped with caramelized apples and raisins.
A vegetarian meal includes mung-bean salad with fried tofu; spicy rice noodles with eggplant and mushrooms; and sliced mango with a chili-pepper-and-honey sauce for dessert. 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. Curtis startles Yvette in the middle of her daily trip to the market. Left a bit speechless at first, Yvette quickly warms up to Curtis during their jaunt through the grocery store. By the time Curtis and Yvette finish picking up the lamb shanks, polenta and chocolate for tonight's meal, Yvette is so enamored with Curtis that she vows to "never" let him go. Back at Yvette's house, the cooking goes smoothly and Yvette is ever eager to lend a helping hand, especially when it means giving Curtis some more wine.
Curtis plans a gourmet feast, beginning with Sevruga caviar-topped oysters and an entrée of caramelized wing of skate with white asparagus, capers, baby octopus and lemon. For dessert, a cheesecake with strawberries and aged balsamic vinegar. 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. Curtis serves a creamy mussel soup and lobster in its own shell with an herb butter sauce.
Curtis prepares roasted breast of duck with shaved white truffles served with cabernet sauvignon and, for dessert, grapes with robiola cheese. 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 serves cracked crab with baby tomatoes and basil along with a cucumber and dill salad.
Curtis prepares chilled gazpacho, sesame encrusted chicken salad, and berry angel food cakes. Looking for an extraordinary day, Curtis Stone heads to a New Orleans night club and surprises local magician Magic Mike. They head back to Mike's place in the French Quarter where Curtis gets a lesson in sleight of hand, then cooks up a magical meal. Surf's up as the Take Home Chef grabs a surfer, a board, and some fresh ingredients and heads to world famous Venice Beach. Curtis creates a menu for two beach-loving siblings that's filled with brotherly love.
A raclette of baby potatoes, grilled vegetables and bread with melted cheese; hot chocolate and amaretto floats followed by crème caramel. Arugula salad with pomegranates and persimmons; pan-fried red snapper served on braised romaine hearts with arugula pesto; chocolate-salted caramel cashews. Crostini with sun-dried tomatoes and cheddar cheese; roasted halibut cheeks wrapped in pancetta; Greek donuts, called loukoumades, with sugar and honey.
In keeping with the Hawaiian theme, Curtis makes a Paradise Punch to be served inside the hollowed pineapples. 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. Curtis helps Heather serve a surprise meal for her boyfriend Scott. Asparagus in a raspberry and shallot vinaigrette, roasted yams, and grilled pork chops. Curtis proposes a heart healthy meal for the twins on a day that happens to be their birthday.
Responding to a letter he's received, Curtis starts the day at New Salem Church. Mike, the choir director, has written to Take Home Chef in hopes of cooking something special for his pastor. Responding to a call for help, Curtis cruises over to the California Highway Patrol to surprise an unsuspecting patrolman. Officer Omar has sent Curtis a tape requesting his culinary expertise to cook a going away meal for the division's cherished leader and mentor, Captain Sutherland.
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