Wild Foods by Dyllan

🌿 A Full Day at Bull Mills June 13th , one week from today!!🌿

Join us for one of the most immersive Ozarks experiences of the summer at Bull Mills on June 13th.

The day begins at 12:00 PM with a free guided foraging walk, where we’ll explore the woods, fields, and edges of this beautiful Ozarks property while discussing edible and medicinal plants, mushrooms, and the history of the landscape.

We’re also excited to announce that Bob Kipfer, owner of Bull Mills, will be joining us for the day. Following the foraging walk, guests are welcome to spend a few hours exploring the property on their own or join Bob for a free historical walking tour, where he’ll share the rich history, stories, and significance of Bull Mills and the surrounding area.

As the evening arrives, we’ll gather together in an authentic Ozarks cabin for a five course dinner celebrating the flavors of the Ozarks. The menu will feature dishes including stuffed rabbit loin, fresh trout, morel mushrooms, and other seasonal ingredients inspired by the land around us.

This experience is more than a dinner it’s an opportunity to spend an entire day immersed in the Ozarks through its history, wild foods, landscapes, and community. Whether you’re interested in foraging, local history, exceptional food, or simply spending a day on a beautiful property, this event offers a little bit of everything.

Tickets and full details:

https://wildfoodsbydyllan.com/event/bull-mills-foraging-walk-five-course-dinner-experience-june-13th-2026/

With over 100 acres to explore, a free foraging walk, a historical tour with Bob Kipfer, and a five-course meal featuring stuffed rabbit loin, trout, and morels, this promises to be one of the most unique experiences of the season. We hope you’ll join us around the table. 🌿🍄🐇🐟🏕️

Wild black raspberry glazed venison loin.

Parsnip puree.
Glazed venison loin with burgundy sauce.
Morel mushrooms.
Pickled ramps.

Visit for your own private chef expierences visit:

https://wildfoodsbydyllan.com/private-chef-services/

We reached 5k followers 🎉🎉🎉

Drop a pic of the Ozarks below, whoever gets the most reactions wins two tickets to any of our exclusive pop ups!!

Hey everyone!

Here is my latest seasonal recipe with KY3 news from yesterday segment “Taste of the Ozarks”

Taste of the Ozarks: Pickled Garlic Scapes Chef Dyllan Dale of Wild Foods by Dyllan turns a springtime favorite from the farmers market into a crunchy and tangy treat.

Last night we did our largest catering yet as a team!

200 people and 9 appetizers.

Thanks so much to Community Foundation of the Ozarks for having us out to treat your donors to a special evening

If your interested in having us for your next unique catering experience, donor dinners and more contact:
417-403-9265
🎉🎉

Turn your next gathering into a celebration of our region's finest flavors. 🌿

​A private dining experience with Wild Foods by Dyllan isn’t just about exceptional food, it’s about telling the story of the Ozarks through every course. We bring a fully customized, hyper-local culinary journey directly to you, rooted in strong partnerships with local farmers, artisans, and producers.

​From the first curated appetizer to the final scratch-made dessert, we blend fine dining techniques with honest, vibrant ingredients. Whether you're envisioning an intimate, carefully plated dinner or an upscale family-style celebration, we handle every detail with refined hospitality.

​You deserve to relax and connect with your guests while we deliver a seamless, elevated dining experience they’ll be talking about for years to come.

​If you're ready to host an extraordinary evening, let’s start planning your menu:
https://wildfoodsbydyllan.com/private-chef-services/
​

Rabbit has always been one of my favorite things to serve to guest at our pop up style meals.

It is a very underrated protein to use.

Next weekend I’ll be serving Rabbit, morel mushrooms, trout and more!

For your tickets go to :

https://wildfoodsbydyllan.com/event/bull-mills-foraging-walk-five-course-dinner-experience-june-13th-2026/

Smoked trout croquette.

Elderberry couli.
Rank pesto.
Trout row.
Sage flower.

For a elevated private chef experience visit:

https://wildfoodsbydyllan.com/private-chef-services/

Hosting a memorable culinary event at your venue shouldn't mean dealing with complex kitchen logistics and staffing headaches.

​As a chef, my true focus is always on the food, honoring the culinary traditions of the Ozarks through wild, foraged, and farm-fresh ingredients. To share these dining experiences more broadly, I’m excited to introduce a new partnership model designed specifically for local venues, farms, and event spaces.

​My goal is to help you offer a unique, chef-driven dining experience to your guests with minimal operational stress.

​Here is how we can collaborate:

​Financial Control: Your venue controls the ticket pricing and retains all event revenue beyond our baseline agreed catering costs.

​Turnkey Ex*****on: My team and I take on the burden of menu planning, kitchen staffing, and food ex*****on.
​Beverage Control: Alcohol service and sales remain entirely in the hands of your hosting venue.

​Hyper-Local Menus: I will design an ingredient-driven, seasonal menu featuring the best wild and foraged fare our region has to offer (and we can always discuss dietary accommodations during the planning phase).

​By removing the catering friction, this model empowers your venue to maximize profitability while allowing me to focus entirely on what matters most: delivering an exceptional, highly-curated food experience for your guests.

​If you manage an event space and want to host a truly unique culinary event this season, I'd love to connect.

​You can find all the details on how this partnership works here: https://wildfoodsbydyllan.com/pop-up-dinner-partnership/

Something special is waiting at 7C's Winery on June 27th. 🍷🌿

Join us for an intimate five-course Wild Foods by Dyllan dinner where every course will be paired with curated wine tastings from 7C’s Winery, allowing guests to experience the way wild Ozarks flavors and handcrafted wines come together throughout the evening.

This is more than dinner it’s a full tasting experience built around storytelling, pairing, and the incredible flavors of our region.

The highlight of the night: every guest will leave with their own bottle of our exclusive pawpaw mead to take home a one of-a kind collaboration crafted with wild-foraged Ozarks pawpaws and made exclusively for this event. This is the first release of something truly special, and every ticket includes your bottle to enjoy long after the evening ends.

Five courses.
Wine tastings throughout the meal.
A bottle of pawpaw mead to take home.
An unforgettable evening celebrating the wild flavors of the Ozarks.

Seats are extremely limited for this one.

Reserve your seat here:
https://wildfoodsbydyllan.com/event/wild-foods-x-7cs-winery-dinner/