Wild Fermentation Workshop: Vinegars & Lacto-Ferments (August 2026)
2026-08-22 10:00 - 12:00 (America/New_York)
Date: August 22nd, 2026
Time: 10:00 a.m. – 12:00 p.m.
Location: Nixa, MO area – Additional details will be sent directly to participants
Cost: $35 per person | Limited to 15 guests
Join Chef Dyllan Dale for an immersive morning exploring the art of wild fermentation!
In 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!
After 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.
Seats are limited to just 15 participants, so grab your spot soon and start your fermenting journey with us!

Bull Mills Foraging Walk & Five-Course Dinner Experience - September 6th, 2026
2026-09-06 12:00 - 19:30
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.
The 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.
Bull 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.
Following the guided walk, guests are welcome to spend a few additional hours independently exploring and foraging throughout the property before dinner service begins.
At 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.
This experience is designed to connect guests more deeply to the land, the history of the Ozarks, and the incredible flavors growing all around us.
The 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.
The five-course dinner experience is limited to 25 guests and is $100 per person.
Date: September 6th, 2026
Event Schedule:
• 12:00 PM – Guided Foraging Walk (Free)
• 2:00 PM–5:00 PM – Optional Independent Exploration & Foraging
• 5:30 PM – Five-Course Dinner Experience
Dinner Tickets: $100 Per Guest
Space is limited for both the walk and the dinner experience.
If attending both the walk and the dinner experience, please select both tickets before checking out.

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Cooking with Foraged Foods Intensive (September 19th, 2026)
2026-09-19 12:00 - 20:00 | Wu Wei Farm
Spend an entire day immersed in the flavors of the Ozarks during this hands-on cooking intensive at the beautiful Wu Wei Farm.
The 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.
In 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.
We’ll conclude the day by sharing the meal we’ve created together during a communal dinner at 6:00 PM.
Whether 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.
What’s Included
Guided morning foraging walk
Light seasonal lunch
Time to explore the beautiful grounds of Wu Wei Farm
Hands-on cooking workshop using wild ingredients
Family-style dinner at 6:00 PM
Space is limited to just 15 participants to ensure a personal, hands-on experience.
Date: Saturday, September 19
Location: Wu Wei Farm – Nixa, Missouri
Time: All-Day Experience
Price: $125 per person
Capacity: Limited to 15 guests

Stonewater Cove - September 26, 2026
2026-09-26 18:00 - 20:00
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.
First Course
Roasted Butternut Squash Salad
Wood-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.
Main Course
Walleye Almondine
Pan-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.
Dessert
Wild Persimmon Custard Tart
A buttery pastry shell filled with silky wild persimmon custard, served with orange whipped cream, toasted pecans, and a drizzle of sorghum caramel.
Enjoy the fresh flavors, great company and lakeside allure of this unique culinary occasion.
$130 per person

Wild Fermentation Workshop: Vinegars, Lacto-Ferments & Kombucha (October 3rd, 2026)
2026-10-03 08:00 - 17:00
Discover the timeless art of fermentation during this hands-on workshop designed for beginners and experienced home cooks alike.
During 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.
The 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.
Whether 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.
What’s Included

Two-hour educational class
Instruction on vinegars, lacto-fermentation, and kombucha
One-hour hands-on fermentation activity
One homemade lacto-ferment to take home
Recipes and practical fermentation tips

Limited to 15 participants for an engaging, interactive experience.
Date: October 3rd
Location: Wu Wei Farm – Nixa, Missouri
Duration: 3 Hours
Price: $35 per person
Capacity: Limited to 15 guests
