Wild Foods by Dyllan

11/02/2024

How can you support your friends small business??

There are three dots on the right side, top of the business page.

Click on the dots, invite friend, invite all.

East as that!

11/01/2024

So far we have had one sign up for the acorn processing class on Monday.
Will need at least 5 to actually do the class.

Info in comments!

10/31/2024

Acorn Brioche mini loaves ☺️

10/30/2024

Acorn and espresso shortbread cookies.
Packed with nutrients!
🤤🤤

10/29/2024

Pop up acorn processing class.
November 4th.
6 pm
Springfield Mo.
10$

Info in comments!

10/28/2024

Spicebush , Lindera benzoin, doing its final dances of the season.

10/27/2024

One of my favorites parts about visiting my grandmothers house is standing in awe at this massive Sassafras tree before I go.

I sure do love the Ozarks.

10/24/2024

We will have a very long persimmon season this year because of the heat we are having.
I started picking in September, and probably will continue to pick until December.
Here is a great recipe for cookies that was passed down from my great grandfather ☺️

Persimmon Cookies Persimmons have an unusually long ripening period. I have picked them in December before, but I usually start in September. To remove the pulp, simply place the persimmon in a sta…

10/24/2024

Sign ups are open for our FREE foraging walk in the spring ☺️

Saturday, March 22 nd. 10 a.m. – 12 p.m. Registration is required before this free event.

10/23/2024

This is going to be such a fun menu 🌱🌱

10/21/2024

Here is a BIG thank you to all the wonderful help I had at our last event ☺️

Chef Robert Stricklin, executive Chef for College of the Ozarks.
Chef Susanne Hill with the local ACF chapter
Q66 barbecue and Lee Slavych
Jeffry Green
Holland Wilson
Gavin

10/20/2024

As chefs, there is nothing more personal than the food we eat, and the food we make.
We put our very selves into our food.
We want people to know a little bit more about us when they taste our creations.
We want people to feel more connected to each other, and also the world as we know it, through our labors in the kitchen.

We have a huge responsibility to uphold the moral and ethical values of food and health in society.
That’s why I have a huge passion for Wild Foods, because it’s sustainable, it’s the right thing to to do.

Food brings us together, helps us get to know our neighbor, and builds the community around us.

Happy Chefs day friends!

10/19/2024

These bur oak acorns are ridiculous 😯

10/19/2024

Besides from wild foods you will enjoy at a meal you have with us, local grown foods is just as important.

If it’s not foraged or hunted foods, all other foods are from local farms and gardens, or from a locally owned store.

Helping to support food locality, and community.
🌱🌱

I myself love to garden, here are a few pics of some end of the year harvest in a garden I take care of that supports the community I’m part of.

To join us for a 6 course pop up meal at a local farm visit this link:

https://wildfoodsbydyllan.com/product/april-19-2025-wfbd-milsap-farms-430-seating/?v=7516fd43adaa

10/16/2024

Starting acorn processing this week!

Did you know Acorns are a sustainable food source that are high in protein, carbohydrates, and fats, calcium, phosphorus, potassium, niacin, omega-3 fatty acids, and vitamin E?

I mean talk about nutrient dense!

I will post about the process of turning this wild food into flour to be used in baking soon.

But I sure am glad it is acorn season here in the ozarks!

Currently I am paying 7$ a lb for acorns if you are Interested in selling some ☺️
Located in Greene county

Acorns will be inspected.
If there is a bunch with holes in them, I will not purchase them.

10/14/2024

Purchasing acorns immediately!

10/14/2024

A few from the other night at Finley Farms.
What a special night this was for me and my team.

Everything was absolutely excellent.
The atmosphere.
The food.
The people.

We served 6 course of foraged foods and game meats including: venison, trout, and spoonbill.
And well over 20 differant foraged ingredients.
I would not be able to do any of it without my team.

This night I had help from: the executive chef at College of the Ozarks, a board member from the local A.C.F chapter, and we also brought in a local meat smoker just to smoke the spoonbill on spot.

I was actually the first “caterer” they have let in for 4 years.

And I am absolutely grateful to be able to make something special for the guest.l

10/12/2024

Sumac and beetroot puréed with locally made yogurt, and wild spices.
Persimmon vinegar pickled shallot.
Local goat cheese.
House made mulberry balsamic.
Wood sorrel.

Served with toasted sourdough from Melton Made Sourdough Bread

10/11/2024

Spicebush, pumpkin soup.
With spicebush/honey carmalized apples.

10/11/2024

Smoked spicebush butternut squash.
Local goat cheese and venison inside a fern nettle ravioli.
Mustard seed caviar.
Pickled purslane.

10/11/2024

Smoked rainbow trout and lions mane croquet.
Elderberry, red pepper couli.
Stinging nettle aoli.
Pickled chicken of the woods.

10/10/2024

The only one I was able to get from the evening.
Smoked Spoonbill….and some.

Cattail pollen.
Wild bergemot potato pave’.
Seared lions mane mushroom.
Smoked spoonbill.
Wild onion caper cream sauce.
Spoonbill caviar.

10/08/2024

Pawpaw vinegar, honey, and thyme braised daikon radish.

10/08/2024

Venison and goat cheese ravioli, in a fern mettle pasta ☺️

10/07/2024

Wild persimon panna cotta , with honey carmalized pear purée.