Big Sky Kitchen With Eduardo Garcia

Spaghetti Western

Good work deserves a delicious farm meal so Chef Eduardo Garcia turns Montana whole wheat into rustic pappardelle pasta covered with a savory tomato, basil and mint fall-off-the-bone lamb shank ragout to be enjoyed wagon-side with Becca and Goose.

New York Meets Montana Brunch

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.

Mexican Street Food

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. Salud!

Chicken and the Egg

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 fresh honey mustard dressed salad and a chamomile crème brûlée.

Small Bites

Chef Eduardo Garcia turns appetizers into a stunning 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.

Campfire Comfort

It's fire, food and family when Chef Eduardo Garcia has 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 before campfire crepes with a huckleberry sauce.

Big Batch Cooking

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, yummy batch of Mango Sticky Rice Coconut Popsicles.

Cowboy Breakfast

A hearty breakfast at camp is in order before a day on horseback. That's where Chef Eduardo Garcia greets the day and saddles up by the fire, coal-roasting Beet & Sweet Potato hash, and baking Square Bale Biscuits with a creamy Cowboy Hollandaise sauce.