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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.

Big Sky Kitchen With Eduardo Garcia

Cowboy Breakfast

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.

Big Batch Cooking

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.

Campfire Comfort

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.

Small Bites

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.

Chicken and the Egg

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.

Mexican Street Food

Chef Eduardo Garcia's got New York on his mind so he invites friends over for an everything bagel, jalapeno schmear, potato latkes and smoked trout salad brunch that's reminiscent of NYC, but freshly-caught and flavor-packed with Montana ingredients.

New York Meets Montana Brunch

Chef Eduardo Garcia prepares handmade pappardelle pasta and lamb shank for Becca and Goose.

Spaghetti Western

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Eduardo Garcia prepares meals drawn from his Latin and Jewish heritage, using fresh, locally sourced ingredients.

S2 E7 | Big Batch Cooking