Take Home Chef

During the peak of the Indian Market festival in Santa Fe, NM, Curtis Stone picks up a local artist named Darren. The art of cooking is showcased as Curtis carefully crafts a New Mexico-themed dinner for Darren and his family.

A breast cancer survivor, her adopted daughter and their two friends team up with the Take Home Chef for a culinary adventure! Curtis Stone kindly treats four lovely ladies to a day at the spa and a meal that treats the taste buds and nourishes the body.

Curtis Stone tackles the huge appetites of the brave officers of the California Highway Patrol. Over open flames, Curtis grills up a farewell meal for the cherished captain of the South Los Angeles division.

Curtis Stone pulls off another successful supermarket surprise when he bumps into a young mother and her baby as they shop. Curtis and Candice later mix up a gourmet dinner along with a dessert sure to make her husband blush!

Amanda has lost an amazing 190 pounds, and Curtis Stone arrives to award a spectacular meal to the husband who supported her. Amanda exchanges a day at the office for a day in the kitchen as she and Curtis cook an unforgettable meal.

Griff is ready to pop the big question to his girlfriend Kristine and has commissioned Curtis Stone to set the mood with a wonderful meal. After a suspense-filled day of cooking, Curtis prepares the way for the most memorable day of the couple's lives!

Curtis Stone celebrates an American pastime for a baseball fanatic with a picnic in the park. He makes homemade hot dogs with chili, crab and avocado dip and, for dessert, peanut butter and chocolate chip cookies.

Curtis Stone creates a menu for two beach-loving siblings that's filled with brotherly love. He makes scallop ceviche, mahi-mahi tacos and gourmet s'mores.

Curtis Stone prepares dinner for a pastor and his wife. He makes beef brisket, cornbread, collard greens and homemade peach cobbler.

Curtis Stone serves dinner for a kindhearted Hurricane Katrina survivor. He prepares poached veal with tuna-based mayonnaise, roasted rabbit and a tropical fruit salad topped with passionfruit granita.

Memories of Hurricane Katrina are revisited as Curtis Stone drops in on the courageous New Orleans division of the United States Coast Guard. Curtis rewards these unsung American heroes with an expression of his culinary talents.

Curtis Stone peruses a New Orleans farmers market and finds Nick who is eager to cook for his fiancée, Stefanie. The two head to Mardi Gras World, the year-round home of all the Mardi Gras floats, where Curtis cooks up a Louisiana-style meal.

Looking for an extraordinary day, Curtis Stone heads to a New Orleans nightclub 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.

Curtis Stone heads to a ranch in Southern California to wrangle some delicious grub for a cowboy and his wife. Curtis cooks a wonderful seafood meal to celebrate the couple's 10-year anniversary.

Curtis Stone prepares a Mediterranean meal of tagine of lamb, eggplant dip with pita bread, saffron couscous and a strawberry dessert.

Curtis Stone proposes a heart-healthy meal for twins on a day that happens to be their birthday. Curtis prepares chilled gazpacho, sesame encrusted chicken salad and berry angel food cakes.

Curtis Stone is in Los Angeles' San Fernando Valley at the Fun Under the Sun day camp to cook up some summer fun. A tasty organic meal makes for satisfied staff and a load of happy campers!

East meets West as Curtis Stone brings a taste of Greece to an RV park in Santa Fe, New Mexico. Kevin and Tara's family delights in some Mediterranean munchies and a spicy hot chocolate dessert!

Curtis Stone is in the Southwest ready to surprise the Santa Fe, NM, fire department with a smoking hot meal. He teams up with one of the firefighters to cook up a three-course meal that is sure to set off a few fire alarms!

Curtis Stone prepares a romantic and spicy meal for a couple in Santa Fe, NM. He makes chile rellenos, bison rib-eye steaks with corn and squash, and a chocolate and lavender baked custard.