Out in the wild, culinary disasters can strike as surely as rain: with sandwiches soggy enough to double as sponges, mediocre meals that taste suspiciously like yesterday’s hotdogs and blame flung as freely as snack wrappers. Such gastronomic misadventures are legendary among those who venture into nature. Fortunately, the era of cooler chaos and frayed nerves is giving way to a revolution among the pines as innovative chefs transform Central Oregon’s great outdoors into a grand dining hall. Humble campfire fare can be elevated to sublime feasts, proving that the best tables in town are under a vast sky in the middle of nowhere.
Elevated Eats Made Easy by Pacaya
Once upon a smoky campfire, Jason Eckhoff and Chris Arathoon found themselves lamenting the culinary woes of camping with kids—from hastily grabbed convenience food on the way out of town to lackluster meals that sparked more groans than glee. “What if outdoor food was actually good?” they wondered. Not just passable, but mouthwateringly spectacular. From the ashes of mealtime misfires, their company Pacaya was born.
Named for a Guatemalan volcano and just as fiery in its ambitions, Pacaya is redefining what it means to eat well in the wild. No more last-minute dashes to the grocery store or the dreaded realization that the butter sits forgotten on the kitchen counter. Pacaya’s meal kits are the antithesis of traditional camp food. They are meticulously planned and locally sourced, with a dash of international flair. Offerings include flavor-packed hits such as Pork Carnitas Tacos with Guatemalan refried beans or Flatiron Steak paired with Chimichurri sauce. This isn’t roughing it; it’s dining out—way out.
The genius of Pacaya lies in its simplicity and attention to detail. Each meal kit is portioned and packed in a pre-chilled Yeti cooler and weather-proof dry box, turning the wilderness into a makeshift gourmet kitchen. Every component is labeled, organized and accompanied by easy-to-follow instructions, reducing both waste and the common campsite squabbling over who forgot to pack what. Even the culinary novice can prepare a feast under the stars in 20 minutes or less using one pot and one pan.
From their famous Easy Clean-up Western Omelette, made with pasture-raised eggs that slide out of the bag perfectly, leaving nothing to clean, to the Walking Tamale that promises mid-day mobility and flavor in every bite, Pacaya has simplified the outdoor dining experience without compromising on taste. “We want you to have fun in the woods instead of stressing over shopping, prepping and cleaning,” said Eckhoff. “Get outside, have an adventure, and leave the meal planning to us.”
Taste the Wild with Luckey’s Woodsman
At Luckey’s Woodsman Off-Grid Provisions in Sisters, Jackson Higdon draws on his heritage and love for the outdoors to deliver a menu that bridges Old-World techniques with modern culinary trends. Inspired by his grandparents’ original establishment, Luckey’s Woodsman celebrates the wild abundance of Central Oregon in several aways. He has a brick-and mortar-shop, food truck and hosts events, such as a forager’s dinner where diners gather raw foods he prepares for a feast in the forest.
Luckey’s menu features hearty but healthy dishes that reflect the untamed spirit of the forest. The Lumberjack—a guest favorite—features a 14-hour smoked brisket paired with local greens and woodsman beans, drizzled with pesto and chipotle aioli. Each dish celebrates the region’s natural bounty, crafted from fresh, locally sourced ingredients.
For adventurers on the go, Luckey’s offers Camper Kits—conveniently prepared meals just a phone call or email away. Hot kits are designed to be warmed on a stove or over a campfire. Cold boxes are packed with items such as the Wanderlust Wrap, guaranteed to withstand the day’s journey without turning soggy.
As a purveyor of outdoor-inspired cuisine, Higdon insists, “The forest shares its bounty generously; we must honor it.” Deeply ingrained into every slice and simmer, this ethos is a nod to promise that was printed on his grandparents’ original menu over 60 years ago of The Woodsman Way: “To honor all who stand in awe and appreciation of the great outdoors.”
Al Fresco Dining with AlpenGlow Adventure Catering
Dining under a starlit sky, accompanied only by the rustle of leaves and clink of cutlery, is not the stuff of dreams but a daily reality for Robert Dudzik and Erin DeJarnette. The brains behind AlpenGlow Adventure Catering, the duo blends extensive culinary expertise with outdoor logistics prowess, showing Central Oregon that gourmet meals genuinely belong in the wild.
AlpenGlow’s custom cook trailer transports a complete gourmet kitchen into the heart of the wilderness—whether for a romantic dinner for two by a secluded lake or a lavish meal for 60 people in the Alvord Desert. Every meal, prepared over an open flame, is infused with a smokey richness that enhances each bite.
Guests are not just diners but participants in an immersive event that blends gourmet cooking with the rugged charm of Central Oregon. “Our meals are a testament to the beauty and abundance surrounding us,” said Dudzik. “We’re giving people a true taste of the land.” Dining with AlpenGlow might include a Cowboy Cookout with smoke-tinged slow-roasted brisket and Dutch oven delights or an exquisite nine-course affair with fire-roasted duck and an arugula salad with a burnt-orange gastrique. Every meal celebrates flavors sourced directly from more than 30 local farms and ranches. AlpenGlow’s commitment to the “Leave No Trace” philosophy means that the only things they leave behind are satisfied smiles and perhaps a craving for seconds.
