The Joel Gordon Jazz Trio graced our Tasting Room last Saturday, July 22nd, from 2 to 4 p.m. The trio entertained our guests from the Excelsior Springs Chamber Trolley and Barley Bus throughout the afternoon. 

The Tasting Room is a cool refuge from summer heat to enjoy live music, share a bottle of wine, and eat cheese, sausage, bread, and our Chef's Special. When temperatures are cooler, featured live musicians perform on the patio with a nearby view of the vineyards.

​This weekend, we have music by Travlin' Kind Duo on Saturday, July 29, from 2 to 4 p.m. Visit us for wine, music, and fun. We'll save you a seat!

Gazpacho, a cool, refreshing summer soup, sounds ideal in hot weather for the Chef's Special this weekend, July 22-23, 2017.

Eaten in Spain and Portugal during hot summers, gazpacho is served cold as a light meal. The soup is made with ripe tomatoes, zucchini, cucumber, onion, bell pepper, and other fresh produce that's abundant at the farmers market this time of year.

Gazpacho pairs well with Fence Stile's KAIscape, a wine made in the Portuguese vinho verde style, as well as Loft Red.

Also on the menu, we'll have mini cheese quiche made with fresh vegetables from the farmers market and sweet corn aioli. Aioli is a light, rustic version of mayonnaise made with garlic, olive oil, egg and lemon juice. Try pairing these bite-sized quiche with Becca's Blend, Sejour, Vidal Blanc, or Loft Red.

The Chef's Special is available this weekend while supplies last. Drop in for a bite to eat, share a bottle of wine, and listen to the lively sounds of the Joel Gordon Jazz Trio from 2 to 4 pm. 

Can't make it to the winery on Saturday? We have Wine-in Friday, July 21, at sunset. Drive to the winery for the evening, bring a meal (no outside beverages, please) or order from our Nibbles menu, and stay for the film ​No Reservations that begins at dusk. 

Pete Dulin, general manager and culinary director at Fence Stile Vineyards and Winery, contributes an array of skills and experience in business operations, communications, and cuisine.

In coordination with winery owner-founder Shriti Hallberg Plimpton, Pete manages operations, business development, and special events at Fence Stile. His responsibilities also include online communications for the website, newsletter, and social media, and media relations.

“I look forward to telling the story of Fence Stile’s vineyards and wines through words, video, and images as the seasons change,” says Pete. “From the spring bud break to fall harvest and the process of transforming grapes to wine, Fence Stile’s lush countryside setting, talented operations team, and the grapes have rich stories worth sharing.”

As culinary director, Pete creates custom menus and prepares food for special events, such as the Small Bites wine and food pairings, corporate events, and private catering. This summer, he also launched a “chef’s special” at the tasting room on weekends. Dulin selects produce and goods from the City Market and other vendors in Kansas City in the morning and prepares a weekend special of seasonal, small-batch dishes designed to pair with Fence Stile’s wines.

“Food is communal, an expression of hospitality that extends to family, friends, and guests,” says Pete. “It’s the same with wine, sharing a bottle of Vignoles or sparkling wine with others to celebrate, commiserate, or simply toast a well-lived day. I want to produce food that marries well with Fence Stile’s wines and creates an inviting setting for our guests and friends.”

Dulin’s French-based culinary experience traces back to his kitchen work at Le Fou Frog in Kansas City as well as catering and culinary work in KC and Boston. Dulin draws on his Thai upbringing, French training, and love of ingredients from other cultures to create flavorful dishes.