Season 2

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

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.

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 shares a roast chicken and crème brûlée for dinner.

Chef Eduardo Garcia shares an array of beautiful appetizers for dinner.

Chef Eduardo Garcia shares his campfire French onion soup and crepes.

Chef Eduardo Garcia hosts his work team for a tasty Thai-inspired meal.

Chef Eduardo Garcia coal-roasts beet hash, biscuits and hollandaise.