Wild Foods by Dyllan

Thank you to Covenant Knives for making me another fantastic knife!

Here is this weeks “Taste Of The Ozarks” with KY3!!

Taste of the Ozarks: Strawberry Rhubarb Crumble Here’s a pie for summer.

When I’m your private chef, I don’t just show up with food, I create an experience built around you.

Every menu is custom designed.
Every ingredient is sourced with intention, with a focus on local farms and producers whenever possible.
Everything is cooked fresh, right in your home, so your meal is served exactly as it should be.

No rushed buffet line.
No disposable pans.
No reheated food.

Just fine dining quality dishes, thoughtful service, and an evening where you get to sit back, relax, and enjoy the people around your table.

Whether it’s an anniversary, birthday, family gathering, or simply a night where you want something extraordinary without leaving home, I’d be honored to cook for you.

Now booking private chef experiences throughout the Ozarks this fall.

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

Got a drop off this morning from Redbud Duck Co. of 45 duck thighs 😳

They are located right outside of Ava, and so am I!

Whenever I have a large catering to provide for I always want to secure my proteins months ahead of time. Often times local farms and growers don’t have enough on hand to provide right away so they need time to prep and prepare.

Sure, I could’ve got a hold of a large retail supplier in ordered Duck thighs that were already confit.
But instead, I chose to support my neighbor down the road

These will be used in October for Wonders of Wildlife sip and sea.

I am a farm to table and foraging chef, it I have no problem making anything YOU and your guest want 👨‍🍳👨‍🍳

These pistachio rocky side brownies were OUT OF THIS WORLD.

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

HUGE shoutout to Buttermilk Ice Cream & Desserts and Ozarks Farm Stop for helping me find them !

I’m in the middle of doing a three day private Chef service at Lake of the Ozarks, I didn’t get home until 11 last night and still needed to make ice cream.

I was way too worn out, because I also needed to be back up at 5 AM

I got a hold of my friend Sam At Ozarks Farm Stop and he sent me over to this awesome local ice cream shop!

We are all better together when we shop local!

These grilled peach summertime salads have been everything lately!

With goat cheese from Terrell Creek Farm

Are you ready for a more elevated private Chef experience?

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