Wild Foods by Dyllan

06/11/2025

Second course Saturday evening was this night of delicious.

Lions mane mushroom crab cake.

Elderberry couli.

Sorrel Beurre blanc.

Nasturtium.

06/10/2025

Our first course Saturday was this Miso, woods ear mushroom soup.

Served in these iconic acorn bowls, handmade by potters here in the Ozarks.

Miso is a paste made by fermenting soybeans.

The woods ear mushroom is one that is almost flavorless but has an excellent texture and health benefits.

06/10/2025

Join us for a beautiful evening in the country side as we partner with the oldest winemaker in Missouri, St James Winery. Enjoy 5 courses of foraged and hyper local food paired with 5 exclusive wines and cocktails made right here in the Ozarks. You will be seated in the vineyard during the peak of grape season. Each course will be carefully crafted to match the unique and historic flavors brought to you by St. James winery. All ingredients on your plate will be sourced from local farms within the area of St. James. This will be a once in a lifetime experience for you and your friends, so you do not want to miss out. Two setting time, so pick which one works best for you. We cannot wait for you to join us for this unique experience.
Location: St James Winery, st James’s Mo
Date: September 27th, 2025

https://wildfoodsbydyllan.com/product/september-27th-2025-st-james-winery-430pm-seating/

https://wildfoodsbydyllan.com/product/september-27th-2025-st-james-winery-730pm-seating/

Join us for a beautiful evening in the country side as we partner with the oldest winemaker in Missouri, St James Winery. Enjoy 5 courses of foraged and hyper local food paired with 5 exclusive win…

06/10/2025

The 1983 Show Me Missouri four seasons recipe book is one in a series of four.
Featuring Ozarks recipes submitted by people who live in Missouri, to give readers a “taste” of Missouri cooking.

Written by the American Cancer society Missouri Division, to support there efforts in battling the disease, this book literally helped change lives .

This recipe book has recipes for all four seasons.

I chose the Layered Vegetable salad for this course.

Who dosnt remember eating a layered salad at a potluck out of someone’s tupperware container growing up.

Of course we will put our own cullinary take on this dish, but I hope to bring back fond memory’s of church halls, small town community centers where we gathered with family and friends to enjoy a heart warming potluck in the Ozarks.

We can’t wait to see you Sunday!

This meal is sold Out.

06/09/2025

These summer oysters (Pleurotus pulmonarius)sure would trick you to thinking they are growing straight out of the ground huh?

Normally oysters would be seen growing out of the side of tree, or a log on the ground because they are what’s called a “saprobic” mushroom.
This means they feed off of dying matter, like a rotting log.

So when I first saw this I thought “well that’s odd”.

But at closer inspection your can see that sure enough there is a stick stuck in the mud, probably from recent rains.

These oysters have enoculated this stick, and sure enough the part still sticking out of the ground pushed up these two beautiful specimens.

The funny part is that these are the ONLY oysters I found in the area. So this stick must have washed down to where it is lodged, from some distant place , who knows!

Pretty cool huh?

06/09/2025

Join us in this beautiful home in the country side of fair grove for a lovely evening of wild foods served to through fine dining. We will serve 6 course of foraged foods and game meats provided by the Edwards themselves. Along withe courses will be 3 wild infused N/A cocktails. Alcohol is BYOB, but glasses are provided. Bring your favorite bottle of wine and enjoy a evening with us.
Location: private residence, once ticket is bought information will be given.
Date: July 19th, 2025
Time: 6:00 p.m.
With Rob and Beth Edwards.
BYOB

Join us in this beautiful home in the country side of fair grove for a lovely evening of wild foods served to through fine dining. We will serve 6 course of foraged foods and game meats provided by…

06/08/2025

To view our full list of pop ups visit our website.

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We have some great meals this year, don’t miss out!

Also a big campout in the fall
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06/08/2025

Such a great evening.
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06/08/2025

Thank you to everyone who attended last night!

We had a wonderful time at Wild Arts Learning, with WildWise Botanicals.

We served 6 courses, featuring six differant mushrooms found or cultivated in the Ozarks.
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Guest enjoyed a fungi walk before the meal, and teachings from Mike Snyder himself!

I will make a seperate post with pictures from the venue, and tell about each individual course throughout this week.

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06/08/2025

For those who attended last nights meal and asked about my next fermenting class.

We will be doing our next fermentation class August 16th!

There will be a 5 course meal served after, however tickets can be bought seperate.

You can attend just the class, just the meal, or both at a discounted rate!
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We will be in Lebanon, at Sun and Bloom Farms.

To purchase tickets:

06/07/2025

Final menu release for today!

06/06/2025

Day 3 of the venison Wellington
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Today we wrapped it in one layer of puff pastry, then another layer of lattice puff pastry.

Thank you to MaMa Jean's Natural Market for the puff pastry!