There should be something special
about the food you put in your body.

This particular consumption of fuel should impart a sense of pleasure.
We spend most of our time at Saucefly BaseCamp figuring out the best way to help you bring your love and respect for great food, on the road. Enjoy a delicious meal cooked over a campfire or on the tiny camp stove in the back of your van.

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Sara Willis

CEO/CHEF

I have been creating healthy, well balanced and tasty meals for the last 30 years. I have cultivated techniques for creating simple, natural, and flavorful meals in both Mexico and Oregon where I have lived for most of my life.

I started my first restaurant in San Jose Del Cabo, Mexico in 1994, and have owned and operated 7 restaurants since that time. My clients as a private chef include Barbara Streisand, Lance Armstrong, Brad Pitt and Julius Irving to name a few.

Recently her renewed love of the outdoors has lead her down the path to create Luxefly BaseCamp.

Sara hopes to create meals to be eaten outside as many days/year as possible, without compromising a gram or ounce of anything less than the best food available.

Why Choose Saucefly Basecamp?

  • All Meals are easy to prepare and packed full of the freshest, highest quality ingredients so you are fueled for your biggest adventures

  • Our meat is sourced locally to the eugene, oregon area

  • Our fish/seafood is purchased from the monger that Sara (the chef) has been buying from for the last 20 years

How to order & other fAQs

 

  • We are so excited for the Oregon growing season to start up again. You can expect new offerings every 1-2 weeks.

  • We ship fedex and shipments go out within’ 24 hours of getting the order.

  • Just add hot water directly to the bag. Our Mylar bags are certified BPA free, but some people prefer to transfer contents to another bowl, add the hot water and put a tight covering or 3-7 minutes deending on which meal. Stir occasionaly, and then DIG IN!