BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Wild Foods By Dyllan - ECPv6.17.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Wild Foods By Dyllan
X-ORIGINAL-URL:https://wildfoodsbydyllan.com
X-WR-CALDESC:Events for Wild Foods By Dyllan
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260328T090000
DTEND;TZID=America/New_York:20260328T130000
DTSTAMP:20260113T194647Z
CREATED:20251019T233002Z
LAST-MODIFIED:20260113T194647Z
UID:3077-1774688400-1774702800@wildfoodsbydyllan.com
SUMMARY:Cooking with Ozarks Foraged Foods (March 28\, 2026)
DESCRIPTION:Date: March 28\, 2026 \nTime: 9:00 AM – 1:00 PM \nLocation: Nixa\, MO area – Additional details will be sent directly to participants \nClass Size: Limited to 20 participants \nPrice: $45 per person \nJoin Chef Dyllan Dale for a hands-on culinary workshop celebrating the incredible flavors of the Ozarks! \nIn this immersive class\, we’ll explore the art of cooking with foraged foods — discovering wild plants used as natural seasonings\, learning how to incorporate wild vinegars into your cooking\, and experimenting with infusing meats and vegetarian dishes with local wild ingredients. Chef Dyllan will share some of his favorite recipes and techniques gathered over years of cooking with the Ozarks’ abundance. \nEach participant will take home a Wild Cooking Basket\, filled with seasonal wild ingredients and inspiration to keep the creativity going. \nA light foraged-infused lunch will be provided after the workshop. \nSpace is limited — reserve your spot early and experience the true taste of the Ozarks!
URL:https://wildfoodsbydyllan.com/event/cooking-with-ozarks-foraged-foods-march-28-2026/
CATEGORIES:Classes,Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/10/Cooking-Class.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260508T173000
DTEND;TZID=America/New_York:20260508T203000
DTSTAMP:20260504T152301Z
CREATED:20251019T232958Z
LAST-MODIFIED:20260504T152301Z
UID:3074-1778261400-1778272200@wildfoodsbydyllan.com
SUMMARY:May 8th\, 2026 (5:30pm Seating) - Parmele Ranch Co
DESCRIPTION:🥩✨ A Night at Parmele Ranch Co. ✨🐂 \nJoin us for a special six-course farm-to-table dinner in collaboration with Parmele Ranch Company\, showcasing the incredible cattle and bison they raise right here in the Ozarks. \n📅 May 8th\, 2026 \n⏰ Seating: 5:30 PM \n📍 Parmele Ranch Co. | 4184 Round Mountain Rd.\, Walnut Shade\, MO 65771 \nEstablished in 1999\, Parmele Ranch Co. is a family-owned ranch dedicated to raising bison\, Angus\, and Highland cattle with care and intention. Beyond their herds\, the ranch offers unique short-term rentals where guests can immerse themselves in the land’s beauty—from modern farmhouse-style Airstream stays to scenic bunkhouses with fire pits\, hot tubs\, and sweeping Ozark views. \nThis exclusive evening will highlight the ranch’s exceptional meats\, prepared in six curated courses that honor both the land and the season. Expect bold flavors\, rustic elegance\, and a true taste of the Ozarks. \n🍺🍷BYOB – Feel free to bring any beverages that you would like to enjoy with your meal. \n✨ Seats are limited for this one-night-only experience.
URL:https://wildfoodsbydyllan.com/event/may-8th-2026-530pm-seating-parmele-ranch-co/
LOCATION:Parmele Ranch Co
CATEGORIES:Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/08/image0-3-scaled.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260509T100000
DTEND;TZID=America/New_York:20260509T180000
DTSTAMP:20260509T020524Z
CREATED:20251019T232959Z
LAST-MODIFIED:20260509T020524Z
UID:3076-1778320800-1778349600@wildfoodsbydyllan.com
SUMMARY:Foraging & Cooking Intensive – May 9th\, 2026 - Wu Wei Farm
DESCRIPTION:Join us for a one-day\, hands-on experience in the wild! This immersive intensive will be hosted by Chico and Molly Seay on their breathtaking 140-acre property just south of Nixa called Wu Wei Farm — a landscape of fields\, hilly woods with sweeping views\, a spring-fed creek\, horses\, ¾ mile of James River frontage\, and even a cave that stretches back over 100 feet. \nThe day will flow like this: \n10:00 AM – Foraging Walk \nBegin with a guided walk through the property to discover and gather edible plants\, learning the flavors and stories of the land. \nLight Lunch \nAfter the walk\, we’ll share a light\, refreshing lunch. \nExplore & Forage on Your Own \nGuests are free to roam the property\, explore its beauty\, and do some independent foraging. \n3:00 PM – Cooking with the Wild Class \nCome together for a hands-on cooking workshop\, where you’ll learn techniques for turning wild foods into inspired dishes. \n6:00 PM – Foraged Dinner \nWe’ll gather around the table to enjoy a full meal crafted from the day’s foraging and cooking\, sharing good food\, stories\, and community. \nDetails \nDate: May 9th \nLocation: Near Clever\, MO (full address provided upon ticket purchase) \nCapacity: Limited to 15 guests \nCost: $150 per person \nThis is a rare chance to spend a day foraging\, cooking\, and dining in one of the most beautiful natural settings in the Ozarks\, alongside two working artists whose home includes a pottery studio and photo darkroom. \nSecure your spot now and experience the wild with us! \nDietary Accommodations \nWe are proud to offer thoughtful menu adjustments for guests with the following dietary needs: \nGluten-Free \nVegetarian \nDairy-Free \nPlease let us know your preferences at the time of booking so we can prepare accordingly.
URL:https://wildfoodsbydyllan.com/event/foraging-cooking-intensive-may-9th-2026-wu-wei-farm/
LOCATION:Wu Wei Farm
CATEGORIES:Classes,Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/08/Wu-Wei-Farm-2-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260514T173000
DTEND;TZID=America/New_York:20260514T193000
DTSTAMP:20260514T051014Z
CREATED:20251028T034625Z
LAST-MODIFIED:20260514T051014Z
UID:3165-1778779800-1778787000@wildfoodsbydyllan.com
SUMMARY:Wild Foods x London Calling Pop-Up Dinner (May 14th\, 2026)
DESCRIPTION:Date: May 14th\, 2026 – 5:30 PM \nLocation: Stonehorse Ranch\, Halfway\, Missouri \nTickets: $75 per guest – Limited to 32 seats \nJoin us for an unforgettable evening as Wild Foods by Dyllan partners with the beloved London Calling Pasty Company for a one-night-only pop-up dinner experience celebrating the flavors of the Ozarks. \nSet against the backdrop of Stonehorse Ranch — forty acres of rolling pasture\, farm-style homes\, and a rustic barn surrounded by countryside views — this meal brings together the best of hyper-local ingredients and creative culinary collaboration. \nEach course will highlight foods sourced entirely from local farms and locally owned markets\, crafted into a seasonal menu that bridges tradition and innovation. Expect thoughtful dishes that honor the land\, the growers\, and the community that makes the Ozarks so special. \n🍴 Details \n$75 per person \nSeating limited to 32 guests \nBYOB welcome \nEvent begins at 5:30 PM \nStonehorse Ranch – Halfway\, Missouri\nLearn more: https://www.vrbo.com/1026500 \nThis event will sell out quickly — reserve your seat at the table and experience what happens when Wild Foods by Dyllan and London Calling come together for a meal rooted in place\, passion\, and purpose.
URL:https://wildfoodsbydyllan.com/event/wild-foods-x-london-calling-pop-up-dinner-may-14th-2026/
CATEGORIES:Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/10/image0-4.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260627T173000
DTEND;TZID=America/New_York:20260627T193000
DTSTAMP:20260619T222936Z
CREATED:20251028T041508Z
LAST-MODIFIED:20260619T222936Z
UID:3173-1782581400-1782588600@wildfoodsbydyllan.com
SUMMARY:Wild Foods x 7C’s Winery Dinner
DESCRIPTION:June 27th · 5:30 PM · \n$125 per person · \n20 guests \nFive Courses · Three Drink Pairings \nWalnut Grove\, MO \nJoin us for an intimate evening at 7C’s Winery\, where the Ozarks’ wild flavors meet handcrafted mead and fine wine. This special dinner will feature five inspired courses paired with three drink selections\, each telling a story of local landscape and season. \nThe highlight of the night will be a first taste of the exclusive PawPaw beverage —crafted in collaboration with 7C’s using wild-foraged pawpaws from the Ozarks. Guests will have the opportunity to sample this small-batch creation during the meal and will get to take home a bottle of this rare\, limited release. \nExpect a menu that celebrates the beauty of summer in the Ozarks — vibrant produce\, foraged herbs\, and thoughtfully paired local ingredients brought together by Chef Dyllan Dale and the Wild Foods team. \nSeating is extremely limited to just 20 guests\, ensuring a one-of-a-kind dining experience surrounded by the rolling hills and vineyard views of 7C’s Winery. \nReserve your seat and taste what the land has to say.
URL:https://wildfoodsbydyllan.com/event/wild-foods-x-7cs-winery-dinner/
CATEGORIES:Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/10/Wild-Foods-x-7Cs-Winery-Dinner.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260703T180000
DTEND;TZID=America/New_York:20260703T200000
DTSTAMP:20260623T031720Z
CREATED:20260616T164125Z
LAST-MODIFIED:20260623T031720Z
UID:4842-1783101600-1783108800@wildfoodsbydyllan.com
SUMMARY:StoneWater Cove - July 3rd
DESCRIPTION:We’re excited to announce a special evening at StoneWater Cove\, Hilton Grand Vacations’ premier lakeside resort in Shell Knob\, Missouri\, on July 3rd at 6:00 PM. \nJoin Wild Foods by Dyllan for an elevated three-course dining experience overlooking the beauty of Table Rock Lake. The evening will feature expertly prepared beef tenderloin medallions as the centerpiece of the meal\, accompanied by thoughtfully selected wine pairings designed to complement each course. Local wine maker Andrew Pennington of Pennington Wines will be joining us to share more about the wine pairings selected and how they complement each course. \nWhether you’re visiting the resort or looking for a memorable way to celebrate the holiday weekend\, this is an opportunity to enjoy exceptional food\, beautiful scenery\, and a one-of-a-kind dining experience in the heart of the Ozarks. \nReserve your seat here:\nhttps://go.theflybook.com/book/1701/ListView/0#/base/1701/5bd8d8cc-a7b4-4bc4-9210-67c5b37f6d28/config/46083/46106/activity \nStoneWater Cove is a luxury lakeside resort on Table Rock Lake known for its scenic Ozarks setting and upscale guest experiences. \n   
URL:https://wildfoodsbydyllan.com/event/stonewater-cove-july-3rd/
CATEGORIES:Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/06/IMG_3088.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260822T100000
DTEND;TZID=America/New_York:20260822T120000
DTSTAMP:20260526T040124Z
CREATED:20260206T182035Z
LAST-MODIFIED:20260526T040124Z
UID:3846-1787392800-1787400000@wildfoodsbydyllan.com
SUMMARY:Wild Fermentation Workshop: Vinegars & Lacto-Ferments (August 2026)
DESCRIPTION:Date: August 22nd\, 2026 \n Time: 10:00 a.m. – 12:00 p.m. \n Location: Nixa\, MO area – Additional details will be sent directly to participants \n Cost: $35 per person | Limited to 15 guests \nJoin Chef Dyllan Dale for an immersive morning exploring the art of wild fermentation! \nIn this hands-on workshop\, you’ll learn how to create your own wild vinegars and lacto-fermented vegetables using ingredients found right here in the Ozarks. From naturally inoculated vinegars to a flavorful Curly Dock Kimchi\, we’ll dive into the science and simplicity of letting nature do the work. We will also be teaching kombucha methods with Heather Duff! \nAfter the class\, enjoy a light farm-fresh lunch prepared by Chef Dyllan and his team — a perfect way to wrap up the morning and taste what you’ve learned. \nSeats are limited to just 15 participants\, so grab your spot soon and start your fermenting journey with us!
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-august-2026/
CATEGORIES:Classes
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/10/Fermentation-Class-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260906T120000
DTEND;TZID=America/New_York:20260906T193000
DTSTAMP:20260803T134112Z
CREATED:20260519T184814Z
LAST-MODIFIED:20260803T134112Z
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
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/05/WFBD-Bull-Mills-Foraging-Walk3.jpg
END:VEVENT
BEGIN:VEVENT
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
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/07/att.7evlzzEwfIass3H63i_J3gfUhFPcGjx5LYUntOKGElM.dat_.jpeg
END:VEVENT
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261003T080000
DTEND;TZID=America/New_York:20261003T170000
DTSTAMP:20260703T174508Z
CREATED:20260703T174508Z
LAST-MODIFIED:20260703T174508Z
UID:4950-1791014400-1791046800@wildfoodsbydyllan.com
SUMMARY:Wild Fermentation Workshop: Vinegars\, Lacto-Ferments & Kombucha (October 3rd\, 2026)
DESCRIPTION:Discover the timeless art of fermentation during this hands-on workshop designed for beginners and experienced home cooks alike. \nDuring the first two hours\, Chef Dyllan will guide you through the fundamentals of fermentation\, covering homemade vinegars\, lacto-fermentation\, and kombucha. You’ll learn the science behind each process\, proper food safety\, ingredient selection\, and practical techniques you can confidently recreate at home. \nThe final hour is a hands-on workshop where every participant will prepare their own seasonal lacto-ferment to take home. Along the way\, you’ll receive practical tips\, recipes\, and troubleshooting advice to help you continue fermenting with confidence. \nWhether you’re interested in preserving seasonal produce\, adding new flavors to your cooking\, or learning an age-old culinary tradition\, this workshop offers a fun\, approachable introduction to fermentation. \nWhat’s Included \n\nTwo-hour educational class\nInstruction on vinegars\, lacto-fermentation\, and kombucha\nOne-hour hands-on fermentation activity\nOne homemade lacto-ferment to take home\nRecipes and practical fermentation tips\n\nLimited to 15 participants for an engaging\, interactive experience. \nDate: October 3rd\nLocation: Wu Wei Farm – Nixa\, Missouri\nDuration: 3 Hours\nPrice: $35 per person\nCapacity: Limited to 15 guests
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-kombucha-october-3rd-2026/
CATEGORIES:Classes
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/07/IMG_3104.jpeg
END:VEVENT
END:VCALENDAR