Wild Foods by Dyllan

Name: Wild Foods by Dyllan
Address: Springfield, MO, 65803, US
Telephone: +14174039265
Rating: 5

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Springfield, MO
Wild Foods by Dyllan

Bringing the flavors of the Ozarks forest and field to you through fine dining and education.
(1)

12/02/2024

As we look back at our last year and all the progress we have made, I am so thankful for everyone that took time to help make true magic happen in the food, for the guest.
And for the guest that joined us at our events.

However I am always looking forward to what is next.
I will be taking a small break untill April with our pop up meals.
In that time I plan on doing a few things:
-Re-organizing EVERYTHING.
-Start my book that I plan to write.
-Re think every single dish and how I can refine it to make it better.
-Refine our service.
-We will be doing some re branding.
-Planning for all of 2025
-Creating more partnerships.
-Hiking and taking mental breaks.
-Doing a DEEP dive into Ozarks cuisine and what that is exactly.

And even things we can’t even announce yet but will be worked and thought out thoroughly in this time.

HOWEVER, I will still be offering catering and private chef services in this time.

I will make plenty of post during this time give in depth break downs of forged foods you can find in the ozarks and how to apply them in your food at home.

If you would like to book me as a caterer or private chef please contact me at:
417-403-9265
[email protected]

If you would like to attend a pop up next year, tickets are selling already, and we have even more limited seeting, please visit:

https://wildfoodsbydyllan.com/product/april-19-2025-wfbd-milsap-farms-430-seating/?v=675884b5bee6

12/02/2024

Our dessert course was this tasty tart.

Wild black raspberry.
Sumac ganache.
Candied woods ear.

To join us at a pop up event visit:

https://wildfoodsbydyllan.com/product/april-19-2025-wfbd-milsap-farms-430-seating/?v=675884b5bee6

11/30/2024

I hope everyone is going out and supporting a small business today☺️
What does it mean when I say our food is “hyper local”?

It means there isn’t just a few things on your plate from the local market,
It means everything on your plate is.
Foraged, farmed, or from a locally owned business.

Whether that’s from a local farm, or from a locally owned business, we are supporting the local market in a pure and transparent way.

Because smaller business means less food miles, a stronger local economy, more care and thought in product, and a support system that is worth far beyond a cheaper price somewhere else.

This is not a sales gimmick for us, this is a not a cheap ploy to be ethically correct.
This is the way food should be.
The way food was meant to be.

11/30/2024

Wild mushroom croquet.

With spicebush pumpkin purée.
Pickled and candied gooseberries.
Marinated lactarius indigo milk cap.

11/28/2024

Happy thanksgiving to you and yours ☺️

I am beyond thankful for everyone that has allowed me to serve them this year.
For everyone that stepped out of there comfort zones to try Wild Foods.
For everyone that believes in what we are trying to do.
And everyone that is supporting there local markets and believe nature is the ultimate provider.

THANK YOU!

11/27/2024

Elk Tartare tartlet.
Greens tossed in a wild blueberry vinegarette.
Elk tenderloin tartare with wild capers and farm fresh egg yolks.
Pickled mustard seed.
Nasturtium.
Marigold.
Morel mushroom salt cured egg yolk over the top.

11/27/2024

Trout mosaic.

Rainbow trout rolled in a seasoning of sumac and herbs and spices, formed in Nori.
White beet purée with honey and cream.
Wild blueberry and cumin sauce.
Wild garlic scape dust.
Fennel.

To join us at a meal you can purchase tickets here ☺️

https://wildfoodsbydyllan.com/product-category/pop-ups/?v=675884b5bee6

11/26/2024

Last nights Mugolio processing class was so much fun!

11/25/2024

We have been tuna hunting…..

Yup the fruit of a prickly pear cactus is referred to as a “tuna”.

Now is the perfect time to pick prickly pear cactus fruits!

More to come on these later 🤤🤤🤤

11/25/2024

Tonight is the Mugolio processing class!

Tonight we will be discussing and bottling Mugolio.
Fermented green pine cone syrup.
And how to start your own in the spring.
As well as practical uses in the kitchen.

Bring a notepad!

Each person will take home a bottle for themselves.

10$ at the door or sent to the link in the comments.

1715 n. Booneville. Springfield mo 65803

Enter in through the kitchen door in the alley by the loading dock, or the door on the east side of the building.

See you there!

11/25/2024

Purple dead nettle (Lamium purpureum)

This flowering winter annual can be found in yards and all across the ozarks right now.
When mature this plant is 2-6 inches long with reticulated leaves directly across from each other going up the main stem.
Found blooming in the spring and late fall into winter this edible plant is packed full of nutrients and benefits.
Plenty of vitamin c, iron, and fiber, and the seeds contain high amounts of antioxidants.
You can toss the leaves in salad, soups, stews, eggs or pasta.
Also you can blanch the leaves in boiling water and purée them to use in a fresh homemade pasta.
Also makes a pretty good pesto!
I personal loving using the little pink or purple flowers as a garnish.
Very similar to “chickweed”, and even growing right next to it a lot of time.
Both are edible though!

Remember your yard is full of wild foods!

11/23/2024

Local means local.
When you have a meal with Wild foods By Dyllan, everything in your plate is either from a local farm, or from a locally owned business.
I mean EVERYTHING.
This is not a sales gimmick when I say “local”.

Today I picked up the butternut squash for a AIP, vegan, and GF catering we will be doing in a few weeks ☺️

Thanks Millsap Farm for helping me grow my small business!

Oh, did you know we do caterings?
Contact 417-403-9265 for REAL local food at your next event

11/23/2024

Special thank you to the St. Louis Community College for letting us use there facilities for our last private meal! St. Louis Community College–Florissant Valley

11/22/2024

Mugolio processing pop up class!
Fermented green pine cone syrup, one of the most delicious things you have ever tried!

Monday evening 11/25 at 6 pm
Springfield mo
1715 n. Booneville avenue

I have about 7-10 gallons worth of Mugolio that we will be bottling and discussing uses of.
We will talk about how to start your Mugolio in the spring as well.

And everyone will get to take home some for themselves 🫙🫙🫙🫙

10$ at the door or sent to the link in the comments!

11/20/2024

Walleye almondine.
Wild rice with chanterelles, and oyster mushrooms.
Wild blueberry vinegar glazed carrots.
Walleye seared with almond slivers.
Elderberry gastrique.
Garlic cream sauce from a local farm.
Lacto fermented garlic scapes.

If you would like to expierences wild foods you can purchase tickets to a meal here:

http://wildfoodsbydyllan.com/product/april-19-2025-wfbd-milsap-farms-430-seating/?v=0b3b97fa6688

We have multiple seating times ☺️

11/20/2024

What an absolutely amazing series of meals we did in partnership with Missouri Conservation Heritage Foundation.
I was honored to bring a team with me across 4 differant venues statewide to serve the flavors of the Ozarks Forrest and field.
I did not know that so many people truly cared about the conservation of rivers, and wildlife in Missouri.
My team did an excellent job, and brought amazing service, could not have done it without them!

I look forward to doing lots more events like these!

11/20/2024

Last week we served a 6 course meal right in the middle of a Lewis and Clark museum on the Missouri River.
This is definitely one of the most unique and meaningful venues I have ever served out of.
In the next few weeks I will be posting each course of the evening.

Mugolio processing pop up class!Fermented green pine cone syrup, one of the most delicious things you have ever tried!Mo...

11/19/2024

Address

Springfield, MO
65803

Telephone

+14174039265

Website

http://www.wildfoodsbydyllan.com/

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Videos

What am I working with?? If you guess correct you win a bag of pawpaw purée!

What am I working with? If you guess correct you win a bag of pawpaw purée! Update! Doug Cornelison guessed correctly. Daikon radish, braised in mulberry vinegar and honey!

The year so far!

Here is a cool video showing some great shots from pop ups this year.

A huge thank you for selling out of every meal! #WFBD https://wildfoodsbydyllan.com/?v=7516fd43adaa

Elderflower kombucha ☺️☺️ Being served with our second course (Taiwanese turnip cake with a root vegetable salad) for our pop up in less than two weeks! I am so excited for this one !

Smreka!

What is going on in this odd lava lamp looking thing? This is Smreka! A lightly fermented drink originating from Bosnia. This is made with Juniper berries, which are prevalent here in the Ozarks. It is about 2 cups of berries per a gallon of water, simply combined the two and let’s sit for a month. When serving sweeten up with a little sugar or honey. Look for this drink in the March and May pop-up meals!