The forest holds a rhythm—a quiet hum that reveals itself when you take the time to listen. That’s where Jackson Higdon (or “Rooster,” to most), comes in. Leading small groups into Oregon’s wild spaces, Rooster creates unforgettable forage-to-table experiences. As the owner of Luckey’s Woodsman—a celebrated food truck turned brick-and-mortar restaurant in Sisters, Oregon—he blends his deep knowledge of the forest with a natural gift for bringing people together. Every dinner is shaped by the season, the setting, and the ingredients collected along the way, from lush woodland trails to high desert clearings, making each gathering truly unique.

Rooted in the traditions of the Pacific Northwest, Rooster’s love for the land started early. The forest has always been a place of solace and discovery. Over time, it shaped a career built on honoring and celebrating Oregon’s wild spaces. This passion is the backbone of Luckey’s Woodsman and the forage-to-table events that have become his calling card.

Rooster’s connection to the forest isn’t just personal—it’s culinary. Cooking with wild ingredients turns every meal into a story. By pairing foraged treasures with local staples, he crafts dishes that embody the forest’s rhythms and the landscapes that inspire them. Guests gather beneath the open sky, the forest providing a natural soundtrack, sharing in the simple joy of a meal that’s as rooted in place as it is in time.

It starts with a hike—Rooster leading the way, cracking jokes and pointing out chanterelles peeking through the leaves on the forest floor. Balsamroot blooms along the trail, huckleberries glisten like nature’s little surprises, and the sound of Tumalo Falls grows louder with every step, pulling you deeper into the rhythm of the forest.

By the time you arrive at the creekside camp, the sun hangs low, and a long wooden table waits beneath a canopy of evergreens. The meal? Pure Oregon bounty: sourdough toast smeared with wild-Oregon-grape jam, creamy ricotta, and prosciutto to start, followed by a fresh berry salad tossed with an elderberry vinaigrette. The star of the evening? Pan-seared steak served alongside roasted fingerling potatoes, charred Brussels sprouts, and the same chanterelles you spotted on the trail earlier. To close, a pine needle tea steeped from your foraging finds—a grounding end to a nourishing meal.

As the stars come alive, Wanderlust Tours’ guide takes center stage, laser pointer in hand, tracing constellations and sharing stories that stretch across the night sky. The air grows colder, the forest hums softly, and you settle into a deep contentment—full of good food, great company, and the kind of peace only the outdoors can provide.

—
Credits and Acknowledgments

Photos: Rich Bacon [Richard Bacon Photography]

Words by: Justin Keyes-Bundy [Visit Bend]