Wild Foods by Dyllan

A refreshing end of summer course the other night 🌱🌿

Melon granita.
2 different summer melons.
Cucumber ice.
Shallot.
Mint.
Honey.
Salt and pepper.

Book your own private chef experience 👨‍🍳👨‍🍳

417-403-926
[email protected]

On October 10th, we’re gathering around the table to celebrate Ozarks Farm Stop and everything they’ve accomplished over the past year supporting local farmers, connecting our community with locally grown food, and continuing to strengthen the food system here in the Ozarks.

I’ll be preparing a five-course dinner built around ingredients sourced through Ozarks Farm Stop, highlighting the farmers, producers, and incredible food coming from right here in our region.

This is a chance to slow down, share a meal, and celebrate the people doing the work to keep local food truly local.

🌱 October 10th | 5–7 PM
🍽️ Five courses
🚜 Ozarks Farm Stop

Tickets and full details:
https://wildfoodsbydyllan.com/event/ozarks-farm-stop-to-table-dinner-october-10th-2026/

I spent years working the line.

Long services, full rails, tickets stacking up learning how to expedite, stay organized, communicate, and keep a kitchen moving without letting service turn into chaos.

That experience gave me an edge I still carry into every dinner I cook today.

But about seven years ago, I decided to take my career as a cook much more seriously.
I didn’t just want to know how to survive a busy service.
I wanted to understand the craft.

Today, I cook from scratch. And when I say from scratch, I mean it.

Stocks. Sauces. Breads. Pastries. Ferments. Pickles. Dressings. Desserts.
Breaking down proteins, working with whole ingredients, and knowing where my food comes from.

I take it as a personal duty to actually cook.

I think our industry has become far too dependent on convenience.
Somewhere along the way, opening bags, reheating premade food, and reaching for a can opener became an acceptable replacement for knowing the craft.

I don’t want to be a bag-and-can opener.

I want to be a Chef.

That means knowing how to take raw ingredients and turn them into something.
It means understanding technique, flavor, timing, organization, and service.
It means continuing to learn even after years behind the stove.

When someone hires me to cook for them, I want them to know there are years of line-cook grit, discipline, technique, and intention behind every plate.

The craft still matters.

And I intend to keep doing my part to protect it. 🌱

🍁🍁One of my favorite things to make once fall and winter roll around: butternut squash pancakes & waffles.

Warm, slightly sweet, and a great way to use roasted squash.

Butternut Squash Pancakes

* 1 cup mashed roasted butternut squash
* 1 ½ cups flour
* 2 tsp baking powder
* 1 tsp cinnamon
* Pinch of salt
* 2 eggs
* 1 cup milk
* 2 tbsp melted butter
* 2 tbsp honey or maple syrup
* 1 tsp vanilla

Whisk the wet ingredients together, fold in the dry, and cook on a buttered griddle until golden.

🧇 For waffles: Add an extra 2 tbsp melted butter and cook in a hot waffle iron until crisp.

Serve with plenty of local butter and maple syrup. 🍁👨‍🍳

Anyone else still use an antique waffle maker?

Make your own butternut squash tart tatin!

Check out this weeks “Taste of The Ozarks” with KY3 news

Taste of the Ozarks: Butternut Squash Tarte Tatin Here’s a perfect fall recipe by Dyllan Dale of Wild Foods by Dyllan.

Hen of the woods or Maitake mushroom will be up before we know it, here is my recipe to pickle them!

Pickled Hen of the Woods Pickling is one of my favorite ways to preserve hen of the woods. Their firm, meaty texture holds up incredibly well in a vinegar brine, and this version brings in a few wild flavors with spicebush…

Hey everyone !

You can now find me on Food Fire+knives as another booking option 🙂

We had a AMAZING time serving morel mushroom stuffed rabbit last night for a birthday ✨✨🎉🎉🌱

One of my favorite proteins to work with

Contact me today for a more exclusive private chef experience
417-493-9265
[email protected]

Special thanks to The Backyard Pantry - From Ours to Yours for providing the rabbit!

You DO NOT want to miss this 👀👀

Parmele Ranch Co.

https://parmeleranchco.com/open-fire-at-the-ranch/?utm_source=chatgpt.com

What am I fighting for?

Honesty.

Honesty about where our food comes from.
Honesty about who grew it, raised it, harvested it, or foraged it.
Honesty about what “local” actually means.

I’m fighting for the farmers, growers, producers, and small businesses doing things the right way.

I’m fighting to show people that incredible food doesn’t have to come from thousands of miles away. That there is value in knowing the hands that grew your food and the land it came from.

When I say local, I mean it.
I source 100% locally from farms, producers, and locally owned businesses.
I forage from the landscape around us. I make things from scratch.
I try to make every decision with thought and intention.

It isn’t always the easiest way.

But I believe it matters.

Maybe I won’t change the world.

But hopefully, I change something. 🌱