Take Home Chef

Curtis Stone makes a gourmet Thanksgiving dinner for thirteen firefighters who are working for the holiday. His dinner includes turkey, yams, sausage stuffing and pumpkin pie with pecan crust for dessert.

Curtis Stone and the camera crew install a cooktop and create a fun and functional work area. Together, Kathryn and Curtis treat guests to a hearty peasant lentil stew, grilled garlic bread and, for dessert, rhubarb with Grand Marnier sabayon sauce.

Nicole and Matthew sit poolside as Curtis serves up marinated shrimp barbequed on sugar cane skewers and barbequed rainbow trout on a bed of green papaya salad; all of which is enhanced by the white rum and tequila mojitos.

After surprising Mary's daughters and husband, Curtis Stone serves a homestyle dinner of crispy, butter-stuffed chicken, roasted squash with maple syrup and organic salad with honey mustard dressing. For dessert, there's classic English bread pudding.

After Michael, Natasha's husband, comes home from a long day at work, Curtis Stone serves up a fresh halibut tartare (raw halibut) followed by a second dish of cooked halibut on a bed of greens. For dessert, he makes roasted pineapple in rum sauce.

Curtis Stone surprises Paige, a mother of five, and offers to make dinner for her family. Curtis serves a healthy plate of pasta with gourmet turkey meatballs. For dessert, he makes waffles and ice cream topped with caramelized apples and raisins.

Edwina and her family enjoy poking fun of Curtis Stone almost as much as they enjoy the meal. Curtis makes crispy salmon on a bed of chard topped with beets and, for dessert, apple compote and marinated dates between layers of Greek yogurt.

Megan plans a dinner surprise for boyfriend Chris. Curtis Stone serves a creamy mussel soup and lobster in its own shell with an herb butter sauce. For dessert, Curtis whips up an unusual blend of spicy chocolate soup with red pepper and marshmallows.

Curtis Stone and Kaye make a feast for Kaye's Greek boyfriend, George. They make traditional Greek salad and moussaka -- a casserole with alternating layers of meat sauce and eggplant topped with cheese. For dessert, Curtis has a unique take on baklava.

Lara decides to play hooky from work and make her friend, Sol, a belated birthday dinner. Curtis Stone serves up a light meal of poached Cornish game hens on a bed of vegetable spaghetti followed by a candle-ridden flourless chocolate birthday cake.

Patrishia plans to make dinner for her boyfriend, Ara. Curtis Stone serves a meal featuring fresh bruschetta with smoked salmon and creme fraiche, prime-cut filets with vegetables and beef broth, and tapioca pudding with bananas covered in rum sauce.

Rita plans a dinner for her husband. Curtis Stone serves up a satisfying meal starting with soft-shell crabs on a bed of greens, roast monkfish with a side of creamed cabbage, and finally, puffed pastry and mascarpone sandwiches with citrus fruit.

Curtis Stone spots Jill, an energetic nutritionist with one flaw -- she doesn't cook! Curtis settles on a seafood theme that garners a mixed review from Jill; she is excited about the sauteed shrimp but skeptical of Curtis' plan for a salted cod soup.

Yvette's husband, Brown, comes home early and catches the production crew off guard; turns out the husband surprises Curtis this time. Everyone has a good laugh before sitting down to braised lamb shanks with creamy polenta and "pot au chocolat."

Curtis Stone plans a romantic dinner for Laurie's date night with her husband. The tantalizing meal includes roasted squash soup and prosciutto-wrapped veal on a bed of peppers. For dessert, an orange chocolate tart is topped with mint whipped cream.

Shauna and her husband Barry are vegetarian. Curtis Stone serves up a mung bean salad with fried tofu and spicy rice noodles with various kinds of eggplant and mushrooms. For dessert, he prepares sliced mango with a chile pepper and honey sauce.

Michelle's husband, Carlos, is shocked to come home to a full house. While Michelle and Carlos relax, Curtis Stone prepares a hearty Hungarian soup with pork dumplings and, for dessert, apple-filled spring roll pastries.

Jeffery, Wendy's husband, arrives home and jumps at the sight of the production crew. The family enjoys Curtis Stone's meal of braised bison with red wine sauce and veggies, stuffed artichokes, baked Swiss chard gratin and chocolate-dipped dried fruit.

Curtis Stone and Lisa sport stylish aprons and get started on the menu. Curtis dishes out a grilled opakapaka fish over fennel and onions, sharp English cheddar with a port jelly reduction and "the best upside-down apple tart in the world."

At a birthday celebration for Michelle's mother, Curtis Stone serves roasted potatoes stuffed with sour cream and chives along with spaghetti and crab meat in a white wine sauce. For dessert, homemade apple sorbet is topped with a spun sugar garnish.

Deanna's husband and kids are surprised and excited. The meal begins when Curtis Stone serves grilled corn with butter and cheese spread, then fava beans alongside the lamb barbecued in rosemary, garlic and honey. For dessert, there's a plum crumble.

Curtis offers pregnant Carolyn help with the cooking and serves Dungeness crab salad, Dover sole fillets with a blood orange crust on a bed of spinach, and a rich baked chocolate pudding.

After Nancy's husband Kent arrives, the two sit down to a starter of homemade tortilla chips with guacamole and a shrimp and tomatillo dip. After the porterhouse steaks, Curtis Stone brings out the Pavlova (meringue filled with whipped cream and fruit).

Curtis Stone helps Heather serve a surprise meal for her boyfriend, Scott. He makes asparagus in a raspberry and shallot vinaigrette, roasted yams and grilled pork chops. Coffee-flavored creme brulee ends the night.

Andrea and Mario sit down to an appetizer of chicken and sweet corn soup. Next, Curtis Stone brings out a special entree: crispy-skin hoisin duck and, for dessert, mango and sake jelly.