Ozarks Foraging Guides and Private Chefs Offering Unique Edible Plant Experiences

Bo Brown is a wilderness survival instructor and the author of two books, Foraging the Ozarks and Foraging Central Grasslands. He regularly leads nature walks at venues including Dogwood Canyon Nature Park and Springfield Botanical Gardens, sharing information about edible and medicinal plants that may be found growing wild locally.

Dyllan Dale runs Wild Foods by Dyllan, through which he provides pop-up dinners, foraging walks, catering, private dinners, and general foraging guidance. Dale holds a culinary degree and was mentored by Rob Connoley of Bulrush, a St. Louis restaurant that was known for its Ozarks cuisine prepared with contemporary techniques and foraged and hunted ingredients. The restaurant has since closed.

Rachael West leads edible foraging hikes through local partners such as Finley Farms. She also raises money for Springfield Community Gardens through a continuing dinner series held inside Crystal Cave, north of Springfield. Each event includes a 30-minute cave tour followed by a multicourse dinner prepared with foraged ingredients and locally sourced produce.

Private Chefs and Caterers

For those who prefer the experience to come to them, several private chefs and caterers are available to design a custom menu and serve a plated dinner at a venue of the client's choosing, including private homes.

Lorenzo, a native of Milan, Italy, specializes in authentic Italian cuisine and has a new website in the works at lorenzositalianexperience.com. Pino and Tinks focuses on flavor-forward dishes presented with colorful produce and floral garnishes. Kevin Lane's Catering offers elevated takes on classic comfort food favorites.

Allen Event Group specializes in fine dining fare such as smoked beef tenderloin and seven-layer chocolate cake. Simply Delicious Catering concentrates on satisfying larger groups with generous, familiar dishes.