Take Home Chef

Angel and Eric enjoy Curtis Stone's "Midwestern brisket stew" with autumn vegetables and parsley potatoes. For dessert, it's an Italian classic: baked ricotta topped with honey-glazed strawberries and powdered sugar.

Curtis Stone serves cracked crab with baby tomatoes and basil along with a cucumber and dill salad. For dessert, homemade waffles are topped with cinnamon baked pears and fresh mascarpone.

Curtis Stone serves Southern fried chicken with collard greens. For dessert, it's a sweet chocolate and mint martini.

Curtis Stone makes a beautiful beef Wellington with a side of string beans. For dessert, vanilla ice cream is topped with a homemade caramel sauce.

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. Curtis serves chicken and vegetable potpies. For dessert, fruit filled jellies with a spoonful of yogurt.

For the main course, Curtis Stone and Andrea prepare striped bass fillets cooked in lemongrass and yellow curry, served with delicious Thai coconut rice. For dessert, Curtis creates steamed pumpkins that hold rich coconut custard.

Curtis Stone prepares French onion soup, followed by roasted pork loin with a Dijon parsley crust, served with a fricassee of chanterelles, shallots, garlic and black truffles. For dessert, he serves fresh figs and blue cheese with a port reduction.

Curtis Stone prepares roasted breast of duck with shaved white truffles, served with Cabernet Sauvignon and, for dessert, grapes with robiola cheese.

For starters, Curtis Stone makes tuna sashimi with soy sauce and sesame seeds. Then, he serves an Asian-style shellfish hot pot with mussels, shrimp and scallops and, for dessert, apple granita.

Curtis Stone starts the meal off with a baby octopus salad. Then, he makes pan-fried halibut with black beans and peppers. For dessert, summer berries are paired with lemon sorbet.

Curtis Stone serves osetra caviar followed by sauteed chanterelle mushrooms and pork tenderloin encrusted in aged jack cheese and sourdough crumbs. The dessert is fresh madeleines served with warm raspberry dipping sauce.

Curtis Stone serves confit leg of duck with braised Tuscan cabbage and creamy polenta. For dessert, chocolate ice cream balls are dipped in chocolate and drizzled with more chocolate.

Curtis Stone prepares a pan-fried mahi-mahi, marinated with olive oil and saffron, served over baby spinach and completed with a creamy saffron sauce. For dessert, a chocolate cheesecake is sprinkled with powdered sugar and topped with chocolate sauce.

Curtis Stone serves seafood wonton soup and ginger poached black bass along with stir-fried pea shoots with garlic. For dessert, Curtis makes tea and handmade fortune cookies.

Curtis and the couple head out to the marina for a sunset dinner. Curtis serves proscuitto and pears with balsamic vinegar, a main course called frutti di mare and chocolate fondue with fresh fruit and berries for dessert.

Curtis Stone serves baby spinach salad with smoked bacon and cheese croutons, followed by garlic and parsley marinated Cornish game hens with tarragon fettuccine.

Curtis Stone starts the meal off with a leafy green salad and vinaigrette dressing. The main course is roasted lobster with chanterelles, crosnes and garlic. For dessert, Curtis treats the happy couple to upside-down apple and pear caramel tarts.

Curtis Stone prepares a starter of arugula salad with pomegranates and persimmons. The main course is a pan-fried red snapper served on top of braised romaine hearts with arugula pesto. For dessert, Curtis makes chocolate salted caramel cashews.

Curtis Stone 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, and for dessert, he serves Greek doughnuts with sugar and honey.

Curtis Stone serves Pacific oysters Rockefeller, a whole red snapper with mussels and white wine, and for dessert, goat cheese with apples and grapes.

Curtis Stone makes lobster in a creamy cocktail sauce and tapas with prosciutto, olives, mozzarella, smoked salmon and marinated artichoke hearts. For dessert, he prepares chocolate-dipped strawberries and mango Bellinis.

Curtis serves Pacific Oysters Rockefeller, a whole red snapper with mussels and white wine, and for dessert, goat's cheese with apples and grapes.

Curtis Stone makes a birthday dinner that includes a fritto misto of seafood with basil aioli. And for dessert, Curtis serves birthday cupcakes with chocolate and walnuts, topped with a dark chocolate cream cheese frosting.

Carlo and Kelley enjoy a crepe-fest prepared by Curtis Stone, beginning with an entree of Mediterranean crepes stuffed with feta cheese, prosciutto, sun-dried tomatoes and olives. For dessert, he serves a French classic: apple and mascarpone crepes.