Cooking with Curtis

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.

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.

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

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.

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

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

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.