What do cowboy coffee, chili for breakfast and fireside wine have in common? They’re all part of Chef Tim Buckingham and Chef Bernard Guillas' ‘de riguer’ guide to a beautiful camping experience. Oh, and did we mention oysters were on the menu? Spring is just around the corner, and before you get outside don’t miss the latest Chefs’ Adventures with Buck & Bernie, camp cook edition!
// Music in this episode is Eternal Funk Palace by Ketsa
