Wild Foods by Dyllan

12/11/2025

I had an amazing visit today!

More to come later

12/11/2025

Crawfish turnip cake.

With crawfish veloute.
Fried oyster mushroom.
Ozarks chili crisp.
Lactofermented root vegetable slaw.

Yum!

12/11/2025

Warm Your Heart This Valentine’s
We’re excited to share something cozy and delicious for the season: our Mulled Elderberry Wine Jelly. It’s rich, spiced, and perfect on warm bread, paired with cheese, or served alongside your favorite winter meal.

This special jelly was inspired by the flavors of love and celebration — and it pairs perfectly with an unforgettable evening.

Join us for a Valentine’s Day Dinner at The Coven Collective.
Full details & tickets:
https://wildfoodsbydyllan.com/event/valentines-day-dinner-2026-at-the-coven-collective/

Come enjoy a night of incredible food, good company, and flavors that warm the soul.

12/10/2025

Rabbit croquet.

With pawpaw mustard.
Pickled carrot.

Simple, yet delicious
🍽️🍽️

Want to join us for your own ?

https://wildfoodsbydyllan.com/events/category/pop-ups/?v=7516fd43adaa

12/09/2025

Could you do me a huge favor??

If you have attended a pop up, or had me cater, or be a private chef.

Could you leave me a Google review?

It would help my little business tremendously!
🎉🎉

12/09/2025

Checking in on our walnut tree taps!
Absolutely great results!

12/09/2025

Hey folks!

I think it’s about time to do a little “about the Chef” 👨‍🍳👨‍🍳

I’m Chef Dyllan Dale 🍄‍🟫🍄‍🟫

I was born and raised right here in the Ozarks!
Although I have traveled and even lived all over the US, the Ozarks will always be my home.

I have always been fascinated with nature and all it has to offer since as far back as I can remember.
🍃🌳🌾🪻

At about the age of 12 I knew I wanted to be a Chef someday.
I would come home and watch a show called “good eats” with Alton Brown, inspiring me to try cooking on my own.
I loved the creativity and challenge it presented to me.

I worked my way up from the dishpits starting at 16 years old.
At the age of 20 I decided to attend cullinary school in Springfield Mo, but stopped because I was getting some incredible on the job training!

I spent about 8 years in and out of the cullinary underbelly of professional kitchen gaining expierence and knowledge .

I was trained in classical french techniques and cookery, so i offer that as well still!

In 2020 I finally decided to take my career serious and become a professional chef, even attending cullinary school again, and getting mentored from James beard nominated chefs and many other people that tought me business and more!

About 4 years ago I decided to combine my two passions and become a foraging and wild game chef!

And about two years i decided to launch Wild Foods by Dyllan🍃🍃

We offer private chef services, pop up meals, classes, foraging walks and more!
I have done work with the Conservatiom Department Herritage Foundation, MU extension program, Finley Farms, The Johnny Morris foundation, St. James Winery,and more!

I have a family including 4 boys and a wonderful wife, and we live in Springfield mo (hoping to get of our own soon)

I love hiking, camping, fishing, and recently hunting, and traveling!

I have been growing a regenerative garden for about 6 years, currently moving it to my house!

Fermenting is a specialty of mine, along with cooking foraged foods!

I am deeply passionate about using hyper local food and supporting neighbors and farmers!
Thats why at my pop ups %100 of the food is local, no gimmicks !
I absolutely love the Ozarks and all it has to offer, and base much of my cooking on what I grew up knowing of Ozarks cuisine and landscapes!

So, when you hire me you’re not just hiring someone who cooks!
You hiring:

🌿Passion
🌿Creativity
🌿Experience
🌿Proffesionalism

Hope you can join me on a wild foods adventure soon!

Www.wildfoodsbydyllan.com

417-403-9265
[email protected]

12/09/2025

Let’s Talk Rosehips — One of Winter’s Hidden Superfruits

Rosehips are packed with Vitamin C and powerful nutrients, making them an absolute powerhouse for immune support during the colder months. The best time to harvest is after a good month or so of cold and frost—this helps concentrate the sugars and brings out their beautiful, bright flavor.

To me, rosehips taste like a sweet, wild pomegranate.

We have several native species, but multiflora rose is the most aggressive and invasive—so please, harvest as much as you possibly can from those. It’s one of the rare cases where foraging actually helps restore balance.

Some of my favorite uses:
• Infused into vinegars
• Worked into sauces for pork and venison
• Dried for winter tea to fight sickness

And the best part:
ALL rosehips are edible

One more perfect example of wild food medicine growing all around us.

12/09/2025

Update on this today!

12/08/2025

Give the Gift of a Wild Experience 🌿

Wild Foods by Dyllan gift certificates are now available — perfect for anyone who loves local food, foraging, cooking, or unique Ozarks dining experiences. Use them toward classes, events, private dinners, or gift boxes.

Get yours here:

Wild Foods by Dyllan Gift Certificates Give the gift of a truly unique Ozarks experience. Wild Foods by Dyllan gift certificates can be applied toward foraging classes, seasonal pop-up dinners, pri…

12/07/2025

Crappie ceviche.

Juniper black beans.
Pawpaw vinegar pickled radish.
Lactofermented gooseberry.
Mulberry balsamic.

Want to join us for your own wild foods expierence?

Visit:

https://wildfoodsbydyllan.com/events/category/pop-ups/?v=7516fd43adaa

12/07/2025

Just a quick update!

The first round of December gift boxes are going out this week!
Get yours here:

https://wildfoodsbydyllan.com/product/wild-harvest-gift-box-december/

Also, Turkish delight video coming soon 👀

Bring the flavors, fragrances, and creativity of the wild straight to your door.