Chef Eduardo Garcia prepares handmade pappardelle pasta and lamb shank for Becca and Goose.
It's taco night and friends are coming to dinner; Chef Eduardo Garcia presses tortillas for tostadas, slow-cooks creamy black beans with pork belly, grills a showstopping lobster Aguachile, and drizzles churros with goat caramel for all to share.
Chef Eduardo Garcia invites his twin brother to a dinner for two he knows they both love; he makes a family favorite, crispy roast chicken in one pot with Yukon gold potatoes, along with a honey mustard dressed salad and a chamomile crème brûlée.
Chef Eduardo Garcia turns appetizers into a dinner for friends, sharing wild venison carpaccio with foraged greens, papas bravas served with an aioli and a chimichurri, sweet and spicy grilled shrimp adobada and bittersweet chocolate truffles.
Chef Eduardo Garcia brings his sister's crew over for a campfire lunch, featuring a homemade game stock French onion soup topped with griddled swiss, comte and gruyere croutons, as well as campfire crepes with a huckleberry sauce.
It's crew mealtime and Chef Eduardo Garcia's firing up the wok and hosting his work team for a Thai-inspired feast of pungent oyster Mushroom Larb and decadent Duck Pad Thai before breaking out a big batch of Mango Sticky Rice Coconut Popsicles.
A hearty breakfast at camp is in order before a day on horseback; Chef Eduardo Garcia greets the day and saddles up by the fire, coal-roasting Beet and Sweet Potato hash, and baking Square Bale Biscuits with a creamy Cowboy Hollandaise sauce.
Drawing inspiration from his Latin roots, Eduardo creates a menu that puts a twist on cherished family recipes, including homemade tortillas, crispy chicken flautas and candied ginger flan.
Montana-based chef, Eduardo Garcia, loves pizza, so he's inviting friends over for a make their own pizza party; he greets his guests with homemade dough, red sauce, wild nettle sauce and a host of toppings that they use to build their own pies.
Montana-based chef Eduardo Garcia surprises his wife with a special date; after a day hiking and fishing in nature, the couple returns home where Eduardo prepares a dinner of scallops, grits and his wife's favorite, cream cheese pie.
Montana-based chef Eduardo Garcia invites his buddies over for some backyard archery practice, followed by a campfire cookout that includes paella, grilled tomatoes, and homemade lavender-honey ice cream.