Pete Dulin is the chef and brand/events manager at Fence Stile Vineyards and Winery. He prepares custom meals for catered private and corporate events, wine dinners, small plate wine and food pairings, harvest lunches during harvest season, and chef’s specials that highlight seasonal, local produce and ingredients.

He first learned to cook as a kid next to his Thai mother’s side at home, preparing Thai dishes and midwestern comfort food. Professionally, he has cooked in restaurant kitchens (Le Fou Frog), hotels, and with caterers in Kansas City and Boston. He finds inspiration by shopping at the City Market during the week and on Saturday mornings during the farmers market season. His cooking is influenced by his family in Thailand, classic French culinary techniques, and his idiosyncratic approach to blending the foreign and familiar.

Above: Sauteed string beans, purple hull beans, Thai basil and shiitake mushrooms in holy basil sauce.

Aylesbury Duck Stock

Aylesbury Duck Stock

Aylesbury duck stock sounds haughty and snooty. Perhaps because the duck breed originally hailed from England. The preparation of this broth, and how this duck carcass of British ancestry wound up in my stockpot, begins with last night’s dinner.

Simple Spring Salad and Mint Pea Soup

Simple Spring Salad and Mint Pea Soup

Several years ago, Chef Terry Mille of Cowtown Cheesecake and I prepared a spring menu as part of KC Home & Gardens' Cooking School. Classic spring weather this year made me think of the salad and mint pea soup I prepared for the event. We prepared a light, fresh...

Dressing

Woke up half an hour late. Rushed to the Forest Hills T stop, at the southern end of the orange line in Jamaica Plain, en route to downtown Boston where I’d transfer to the red line to get to Davis Square in Somerville and walk the last two blocks to work. I skipped a...