Wild Foods by Dyllan

06/19/2026

EVERYBODY takes home a bottle next week for our meal with 7C's Winery

🍌🥭🌿

https://wildfoodsbydyllan.com/event/wild-foods-x-7cs-winery-dinner/

12 tickets left

06/19/2026

🍷🌿 Every Guest Takes Home a Bottle of Pawpaw Mead! 🌿🍷

One of the most exciting parts of our upcoming dinner with 7C’s Winery is that every guest will leave with their very own bottle of pawpaw mead to enjoy at home. Made from one of the Ozarks’ most iconic native fruits, pawpaw mead is a rare and unique taste of our region that you won’t find every day.

Join Wild Foods by Dyllan and 7C’s Winery for an unforgettable evening featuring a thoughtfully crafted multi-course dinner, wine tastings throughout the meal, and a take-home bottle of pawpaw mead included with every ticket.

With only 14 tickets remaining, this intimate experience is expected to sell out soon.

Course One

Smoked Trout Crostini
House-smoked trout on toasted brioche with herb crème fraîche, pickled shallots, and fresh dill.

Course Two

Sweet Sumac Sticky Potstickers
Pan-seared potstickers filled with seasoned cabbage and finished with a sweet sumac glaze, scallions, and toasted sesame seeds.

Course Three

Wild Mushroom Bisque
A velvety soup featuring seasonal wild mushrooms, finished with herb oil and toasted breadcrumbs.

Course Four – Main Course

Pawpaw Glazed Chicken Roulade
Chicken roulade stuffed with braised morel mushrooms and herbs, glazed with pawpaw and served alongside sautéed chanterelle mushrooms and layered potato pavé.

Course Five

Wild Persimmon Panna Cotta
Silky vanilla panna cotta infused with wild Ozarks persimmon, served with a spiced persimmon reduction and candied pecans.

Throughout the evening, guests will also enjoy curated wine tastings from 7C’s Winery, carefully selected to complement each course and showcase the incredible wines being produced right here in the Ozarks.

Only 14 tickets remain!
Secure your seat today:
https://wildfoodsbydyllan.com/event/wild-foods-x-7cs-winery-dinner/

Come enjoy an evening of exceptional food, local wine, wild ingredients, and take home a bottle of pawpaw mead as a lasting reminder of the experience. 🍇🍽️🌿

06/19/2026

Hope you got to catch this weeks farm fresh recipe from Fassnight Creek Farm

Thanks KY3!

Chef Dyllan Dale of Wild Foods by Dyllan shares this fresh salad that’s perfect for summer!

06/18/2026

Did you know Missouri’s state mushroom is the Chanterelle? It earned that honor because of just how abundant it is across our forests each summer, often appearing in impressive numbers after warm rains.

Missouri is also home to several other incredible chanterelle species, including the Golden Chanterelle (Cantharellus cibarius), Black Trumpet (Craterellus fallax), and the vibrant Cinnabar Chanterelle (Cantharellus cinnabarinus).

From oak-covered ridges to creek bottoms, these wild mushrooms are a reminder of just how rich the Ozarks’ fungal diversity truly is. 🍄🌿

06/18/2026

Still thinking about this pawpaw cheesecake 🤤🤤

06/18/2026

At Wild Foods by Dyllan, we bring years of professional culinary experience, a deep love for the Ozarks, and a commitment to sourcing the best local ingredients possible.

Whether you’re celebrating an anniversary, hosting friends, planning a family gathering, or simply want an unforgettable evening at home, we create customized dining experiences designed around your tastes and your story.

From elegant plated dinners to family-style feasts, every menu is crafted from scratch with the same attention to detail that has made our pop up dinners and events so popular throughout the region.

If you’re looking for more than just a meal if you want an experience your guests will talk about long after the last course is served we’d love to cook for you.

Learn more about our private chef services:
https://wildfoodsbydyllan.com/private-chef-services/

06/17/2026

All within two hours 😳

06/17/2026

Is there anything better for a forager than the smell of a basket of Chantrelles on a warm summer day?

🍃🍃🌱🍃🌿

06/17/2026

We absolutely love donor dinners.

Last week, we had the honor of serving Community Foundation of the Ozarks at their donor appreciation event, and it reminded us why these gatherings are some of our favorite events to be a part of.

There’s something special about bringing people together around great food while celebrating the donors, supporters, and community members who make important work possible.

Events like these are about more than a meal they’re about connection, gratitude, and creating an experience people will remember.

Thank you to the Community Foundation of the Ozarks for trusting our team with such a meaningful evening. We look forward to many more opportunities to serve organizations that are making a difference in our communities.

Interested in having us cater your next donor dinner or events?

[email protected]
417-403-9265

06/17/2026

Have you ever wanted to learn how to make your own wild vinegar, sauerkraut, fermented vegetables, and other living foods at home?

Join me on August 22nd for a hands on fermentation workshop where we’ll explore the fascinating world of wild fermentation and the traditional techniques that have preserved food for generations.

You’ll learn how to create your own wild vinegars and lacto-ferments, understand the science behind fermentation, and leave with the confidence to continue experimenting in your own kitchen.

This intimate class is limited to just 15 guests, and only 12 spots remain available.

Also with special guest Heather Duff, who will be teaching on making kombucha at home!

📅 August 22, 2026
⏰ 10:00 AM – 12:00 PM
💲 $35 per person
📍 Nixa, Missouri area (additional details sent after registration)

Whether you’re a gardener, homesteader, forager, or simply someone who loves learning traditional food skills, this class is a great introduction to one of my favorite culinary passions.

Reserve your spot here:

https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-august-2026/