Join us for a beautiful evening on the farm under the stars and surrounded by the market and cut flower garden. For this dinner we are working with Chef Dyllan Dale of Wild Foods by Dyllan to showcase the abundance of the Ozarks and what is growing at Sun and Bloom Farms.
Chef Dyllan is an amazing chef who fuses together creations and menus based on foraged finds and cultivated goods. We are super excited to work with him on this event!
Upon arrival, guests will be greeted with a mocktail or sparkling wine and enjoy a tour of the market and cut flower garden. Dinner will begin at 6:30 and will be served family style (large platters for guests to share) to encourage getting to know your table "neighbors". Missouri wine pairing will also be available for an extra charge.
Proposed Menu:
(Subject to change based on what is available through foraging and the farm)
Course 1
Wild Mushroom Cream
A silky dip of wild mushrooms and roasted garlic, served with toasted sassafras bread and fermented garden radish.
Course 2
Fermented Heirloom Tomato Salad
Lacto-fermented tomatoes atop a bed of tender farm greens, drizzled with elderflower vinegar and sunflower oil.
Course 3
Radish & Lion’s Mane Cake
Crisp radish cake with char-grilled lion’s mane mushrooms, finished with a tangy slaw of Lacto-fermented carrots and wild herbs.
Course 4
Stuffed Heritage Pork Loin
Pasture-raised pork loin filled with wild greens and smoked shallot, plated with a golden carrot pavé and vibrant beet root purée.
Course 5
Elderberry Wild Tart
A rustic tart of foraged elderberries and black walnuts, with a cracked rye crust and spruce-tip cream.
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