Laura met her husband, Jason while working at a restaurant. Curtis instructs Laura on how to make a perfect Steak Au Poivre with Duck Fat Potatoes that will pair nicely with a big, red wine, to thank Jason for his constant support.

Curtis helps Kendra make a meal of Wine Braised Short Ribs, Pommes Dauphinoise, and a Salted Caramel Pot de Crème.

Greg wants to cook a meal for his husband, Rob. Intimidated to use Rob’s favorite protein, Curtis guides Greg in making an Herb Crusted Lamb with Cherry Tomatoes and Asparagus Salad.

Curtis assists Nanette in preparing a meal of Pan-Roasted Quail, Sauteed Spigarello, and a traditional Aussie Pavlova.

Sandra wants to surprise her sister Kendra, who is the consummate host, with pro tips from Curtis. Together they prepare a food lover’s grazing experience with Beef Tartare with Cured Egg Yolks, Shrimp Tostadas with Mango Salsa.

Trevor hopes to wow his girlfriend, Leah. With Curtis on his side, Trevor prepares a Crisp-Skin Branzino with Saffron Rice and Tapenade Dressing.

Curtis helps David create an innovative, vegetable-forward menu of Spaghetti Carbonara with Smoked Mushroom, a Farmers’ Market Salad, and Strawberry Rippled Ice Cream with Candied Almonds.

As a self-taught cook, Lu solicits Curtis’ assistance in making a Seared Bone-in Pork Chop with Creamed Corn, Grilled Green Bean Salad with Chimichurri, and a Flourless Chocolate Cake with Whipped Cream and Raspberries.