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X-WR-CALDESC:Events for Wild Foods By Dyllan
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DTSTART;TZID=America/New_York:20260906T120000
DTEND;TZID=America/New_York:20260906T193000
DTSTAMP:20260803T134112Z
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UID:4533-1788696000-1788723000@wildfoodsbydyllan.com
SUMMARY:Bull Mills Foraging Walk & Five-Course Dinner Experience - September 6th\, 2026
DESCRIPTION:Join us for a full day immersed in the wild beauty\, history\, and flavors of the Ozarks at the breathtaking Bull Mills property\, located just south of Ozark\, Missouri. \nThe day begins at 12:00 PM with a free guided foraging walk across more than 100 acres of pristine Ozarks terrain. Guests will spend approximately two hours exploring the landscape while learning about seasonal wild foods\, ecology\, identification\, and the deeper relationship between the land and what we eat. \nBull Mills is a truly remarkable piece of Ozarks history. The property contains the last remaining stretch of the original road that once traveled in and out of Greene County and is surrounded by generations of local history and culture. Owners Bob and Barb Kipfer have spent over 30 years working alongside the Missouri Department of Conservation\, Missouri State University\, and other organizations to carefully restore and steward the land into a thriving natural habitat. \nFollowing the guided walk\, guests are welcome to spend a few additional hours independently exploring and foraging throughout the property before dinner service begins. \nAt 5:30 PM\, the evening transitions into an intimate five-course foraged dinner experience prepared by Chef Dyllan Dale of Wild Foods by Dyllan. The menu will showcase seasonal wild ingredients\, locally sourced products\, and refined techniques inspired directly by the surrounding Ozarks landscape. \nThis experience is designed to connect guests more deeply to the land\, the history of the Ozarks\, and the incredible flavors growing all around us. \nThe guided foraging walk is free and open to 25 guests. Attending the dinner is completely optional\, and guests are welcome to participate in only the walk if they choose. \nThe five-course dinner experience is limited to 25 guests and is $100 per person. \nDate: September 6th\, 2026 \nEvent Schedule:\n• 12:00 PM – Guided Foraging Walk (Free)\n• 2:00 PM–5:00 PM – Optional Independent Exploration & Foraging\n• 5:30 PM – Five-Course Dinner Experience \nDinner Tickets: $100 Per Guest \nSpace is limited for both the walk and the dinner experience. \nIf attending both the walk and the dinner experience\, please select both tickets before checking out. \n\n\n\n\n\n\n“`
URL:https://wildfoodsbydyllan.com/event/bull-mills-foraging-walk-dinner-experience-sept-6th-2026/
CATEGORIES:Classes,Pop-ups
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DTSTART;TZID=America/New_York:20260919T120000
DTEND;TZID=America/New_York:20260919T200000
DTSTAMP:20260703T175600Z
CREATED:20260702T070950Z
LAST-MODIFIED:20260703T175600Z
UID:4938-1789819200-1789848000@wildfoodsbydyllan.com
SUMMARY:Cooking with Foraged Foods Intensive (September 19th\, 2026)
DESCRIPTION:Spend an entire day immersed in the flavors of the Ozarks during this hands-on cooking intensive at the beautiful Wu Wei Farm. \nThe experience begins with a guided morning foraging walk led by Chef Dyllan\, where you’ll learn how to identify\, harvest\, and responsibly gather seasonal wild foods. After the walk\, guests will enjoy a light seasonal lunch before having free time to explore the peaceful farm\, relax\, or continue enjoying the property. \nIn the afternoon\, everyone will gather in the kitchen for an interactive cooking class focused on transforming wild ingredients into refined\, approachable dishes. Throughout the class\, you’ll learn practical techniques for cleaning\, preparing\, and cooking with foraged foods while gaining confidence to use these ingredients in your own kitchen. \nWe’ll conclude the day by sharing the meal we’ve created together during a communal dinner at 6:00 PM. \nWhether you’re completely new to foraging or looking to expand your culinary skills\, this intensive offers a unique opportunity to connect with nature\, learn professional cooking techniques\, and experience the incredible flavors the Ozarks has to offer. \nWhat’s Included \nGuided morning foraging walk \nLight seasonal lunch \nTime to explore the beautiful grounds of Wu Wei Farm \nHands-on cooking workshop using wild ingredients \nFamily-style dinner at 6:00 PM \nSpace is limited to just 15 participants to ensure a personal\, hands-on experience. \nDate: Saturday\, September 19 \nLocation: Wu Wei Farm – Nixa\, Missouri \nTime: All-Day Experience \nPrice: $125 per person \nCapacity: Limited to 15 guests \n  \n 
URL:https://wildfoodsbydyllan.com/event/cooking-with-foraged-foods-intensive-sept-2026/
LOCATION:Wu Wei Farm
CATEGORIES:Classes,Pop-ups
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260926T180000
DTEND;TZID=America/New_York:20260926T200000
DTSTAMP:20260803T055234Z
CREATED:20260803T055049Z
LAST-MODIFIED:20260803T055234Z
UID:5167-1790445600-1790452800@wildfoodsbydyllan.com
SUMMARY:Stonewater Cove - September 26\, 2026
DESCRIPTION:Join us for an unforgettable evening under the open sky as the Ozarks’ foraging chef brings the flavors of the forest and field alive in a one-of-a-kind gourmet pop-up dinner. Wild Foods by Dyllan showcases a thoughtfully curated menu featuring locally sourced ingredients and celebrates the flavors of the region in every dish. Dyllan is French and contemporarily trained and his love for the Ozarks\, foraging\, and using locally sourced ingredients is shown in his dishes. Each course will have a carefully paired wine. \nFirst Course\nRoasted Butternut Squash Salad \nWood-fired butternut squash layered with baby kale\, shaved fennel\, roasted delicata squash\, toasted pepitas\, pickled red onion\, crumbled local chèvre\, dried cranberries\, and crispy fried sage. Finished with a warm brown butter–sage vinaigrette and a drizzle of sorghum reduction. \nMain Course\nWalleye Almondine \nPan-seared walleye finished with a classic brown butter almondine of toasted almonds\, fresh parsley\, and lemon. Served with herb-roasted fingerling potatoes and a medley of roasted seasonal vegetables. \nDessert\nWild Persimmon Custard Tart \nA buttery pastry shell filled with silky wild persimmon custard\, served with orange whipped cream\, toasted pecans\, and a drizzle of sorghum caramel. \nEnjoy the fresh flavors\, great company and lakeside allure of this unique culinary occasion. \n$130 per person
URL:https://wildfoodsbydyllan.com/event/stonewater-cove-sept-26-2026/
CATEGORIES:Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/06/IMG_3088.jpeg
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DTSTART;TZID=America/New_York:20261010T170000
DTEND;TZID=America/New_York:20261010T190000
DTSTAMP:20260822T212449Z
CREATED:20260822T212026Z
LAST-MODIFIED:20260822T212449Z
UID:5285-1791651600-1791658800@wildfoodsbydyllan.com
SUMMARY:Ozarks Farm Stop to Table Dinner (October 10th\, 2026)
DESCRIPTION:Join us for a special evening celebrating the incredible work of Ozarks Farm Stop and the farmers who help feed Springfield and communities throughout the Ozarks. \nThis five-course dinner will showcase the foods\, farms\, and flavors found at Ozarks Farm Stop\, with each course built around ingredients sourced directly from the local farmers and producers who make this community so special. \nThroughout the evening\, guests will also have the opportunity to learn more about Ozarks Farm Stop what they have accomplished\, the farmers they support\, and the work they continue to do to strengthen our local food system. \nEnjoy five locally inspired courses\, connect with the people behind our food\, and celebrate everything grown\, raised\, and produced right here in the Ozarks. \nA self-serve alcohol bar will be available throughout the evening. \n\nCome hungry\, raise a glass\, and help us celebrate Ozarks Farm Stop and the farmers who make it possible. \n\n\nBelow are links to purchase a ticket based on your dietary needs: \nNo Dietary Restrictions Meal\nGluten Free Meal\nVegetarian Meal\nAlphagal Friendly Meal
URL:https://wildfoodsbydyllan.com/event/ozarks-farm-stop-to-table-dinner-october-10th-2026/
CATEGORIES:Pop-ups
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