We’ve been busy these last few months!
Chef Dyllan, owner of Wild Foods by Dyllan, masterfully curated a six-course dinner bringing a fresh perspective on wild harvested foods. Through each course, Chef Dyllan told the story of his Ozarks cuisine foraged from the forest, field and water and its relationship to our most precious natural resources. Guests were immersed in the many ways our communities and natural resources are all connected.
This exclusive dinner series raised awareness for the Johnny Morris Institute of Fisheries, Wetlands and Aquatic Systems, where we are cultivating the next generation of conservation professionals to advance the wellness of our watersheds.
The menus consisted of items the chef foraged himself or bought locally from the areas where each dinner took place. Ingredients ranged from elk, duck, spoonbill, trout and crawfish to lion’s mane, spicebush, lacto-fermented gooseberries and pawpaw.
This exclusive dinner series took place across the state in four locations Fall of 2024:
- Wildcliff Weddings & Events in Blackwater, Missouri
- Powell Gardens, Kansas City’s Botanical Garden
- Finley Farms in Ozark, Missouri
- Lewis & Clark Boat House and Museum in St. Charles, Missouri
Clean water and healthy freshwater ecosystems have never been more important to our health, safety and future. In a public-private partnership with the Missouri Department of Conservation and University of Missouri, we are cultivating the next generation of conservation professionals to advance the wellness of our watersheds.
Help us leave a lasting impact on our most precious natural resource! Contact Tricia Burkhardt at tricia.burkhardt@mochf.org or 319-610-5215.
Want your own exclusive dining experience like this? Contact Chef Dyllan. They cater and host pop up dinners!
“Our heart is rooted in Ozarks cuisine, from the forest to the field. Using foraged foods, wild game meats, and hyper local ingredients in every dish we serve. We bring that to every event, private meal or pop up that we serve. Teaching and talking about the food found here in Missouri and the Ozarks is what we love! We also love introducing people to new foods and new ways to use ingredients you can find in the wild. These events with the Missouri Conservation Heritage foundation were an absolute blast, and we cannot wait to work with this amazing organization more!” – Chef Dyllan, Wild Foods by Dyllan
