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Making food part of every adventure is Chef Eduardo Garcia’s mission. With fellow chef Ranga Perera, they create a most-enviable meal on the banks of the Yellowstone River with a few found ingredients, a hand-constructed oven, and time to fish – a rarity in itself. Pour yourself a whiskey sour muddled with charred pine and check out the film. Thumbnail photo by Steven Drake

Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox

Transcript

- My name is Eduardo Garcia, I'm a professional chef, avid hunter, fisherman and wild foods forager. A few years ago, I nearly lost my life doing what I love. Since then, I've doubled down on my mission, to make food an integral part of every adventure. This is my Hungry Life. I grew up with a lot of kids, but like Lord of the Flies boys. The only thing that mattered was getting outside. We were just learning, man. And so it was rustic and it wasn't appreciated. But it was everything to us back then. Have a chive. I still roll with a wild bunch. - Eduardo! - What's up buddy? - Is it bad that I'm eyeballing your chickens and I want some breakfast? - How you been? Good. - My chives are cranking. They'd be rad sauteed up in like some bacon fat. Ranga is a great chef. But also an excellent fisherman. - This thing's vicious. - Now as adults, that sun's burning out Ranga, we gotta fight for free time to fish. - How do the windshield wipers do in the rain? We're about the find out. - I go back to the same love, man. Fire, good food, friends. - What's up, John? - I thought you were a trespasser, I was like who the heck is this? - John, how are ya? - Good to see ya. - We're talking about using stones to build almost like a makeshift oven. Maybe a flat stone for the top - Yeah. - Chunky, blocky kinda ones to build the walls. - Yeah. - Native Americans come from all over the NorthWest here to pick up basalt. I let them have all the rock they want for their sweats. Yeah, take all you want. - Yeah. - America, that was nice of them. - Yeah, it's a perfect plate. - Nice, don't throw that. - Alright. - Up river, down river? - I take up. It's like finding antlers, if you go to the gnarliest, thickest clump of trees there's a high chance that no one else has been in it. Ranga! - Yeah? - This hill is loaded man. - What? - Sometimes you have to kinda like crank them, it separates almost like, you know how with asparagus there's like a seem or a seal, yeah just like that. It's like heart of palm, but super tender. - Can you pickle these? - I don't know, something to - damn this is a big clutch of mint, man. - That's not mint. - So mint family is a square stem, and then leaves come off at 90s to each other. - Always. And then the next ones will come that way. - I didn't know that. - Yeah. - Food is so much more than what you put in your mouth. Food is where you are, who you're with, what you had to do to get there. What makes your heart beat quickly. Standing on the edge of the cliff, going down to the natural bridge gets my whole body going. Yeah baby, woo. But my heart pumps hard when I'm also cooking, just like any hunter, writer, painter, musician, fisherman. - One handed? That's some Kung-Fu shit right there. - There's a process that you learn. A knife is an implement, which is a tool. Like tetris man, but the method too is a tool. I think that's the move, Ranga, It's preheating from the inside a little bit. - Yeah. - I'm gonna make a goal this summer, once a week, I'm gonna fish, and I'm gonna have a fire, and I'm gonna cook outside. - Cocktail, whiskey sour. - Oh Garcia, you are going to like this. The charred pine in there is awesome. Oh my god. - What do we got in there? - Some bourbon, lemon juice, soda water. - That's like an official bar, Ranga. Cocktail doesn't crumble, cocktails and crumble. It's not that hard to take the meals you're eating in restaurants that you're accustomed to seeing trained chefs do, and reinterpret them to however it suits you. So we can get the cast iron kinda worm and oiled and just drop it right in. - Only because you wanna use that lid, man. A couple cattail, morel, chives, and give it a little saute with bacon. - Do you see that storm rolling in? - I don't even wanna look. My love of food, it was born, out of process. Yeah, yeah, yeah, yeah. - Look at that color on that guy, man. - That's my encouragement to folks that want to cook more over coals, or get out and make their tailgate, evening sunset, campfire more than just like a weenie roast. I'm half tempted to put a piece of butter in that thing. Use a hot stone, throw it right in the coals you know, experiment with it a little bit. But then letting mother nature dictate what is on the menu is such a big part of it. I wanna pitch a tent and hunt. - No, we have a lot. - Man you can feel the wind of whatever the hell is blowing in right now. It may rain on your parade, that's a human saying, that came about because in our minds we chose to not adapt with mother nature. - Morell, dude. To not move with the seasons, to not move with the weather as it develops. Bread, bacon, Morell, chive, go. - All of it. - All of it, this is so good. - Whatever happens will happen, and I can't control that, but I get to control me. We barely got done with dinner in time before this gets any tougher. It's something that you can take with you, into any scenario. This trout is about as soft as any trout I've ever had, man. - Oh - Bring your A game of character personality, and your intent. My interest, on my day off, nothing's raining on my parade.