Culinary director Pete Dulin introduces Chef Specials this weekend, July 15–16, at the winery's tasting room.
Pete selects fresh produce and goods from the City Market and other vendors in Kansas City on Saturday mornings. He uses those ingredients to prepare seasonal, small-batch dishes designed to pair with Fence Stile's wines. Available on Saturdays and Sundays, the dishes are prepared in limited quantities. In other words, first come, first serve!
Each weekend features a rotating variety of dishes based on what inspires Pete at the farmers market and seasonal availability.
July 15–16 Menu
Rosemary zucchini blue cheese tarts – Locally grown zucchini and yellow squash topped with fresh rosemary and savory blue cheese tucked in a flaky, handmade tart crust. Try this tart with sweet Vidal Blanc, semi-dry Becca's Blend, or KAIscape.
Summer berry lemon ricotta tarts – Flaky tarts filled with creamy ricotta, fresh lemon zest, blackberries from our vineyard patch, and strawberries from the farmers market. Pair this fruit tart with Remmus, our dry rosé, or Sejour, a semi-dry sparkling rosé.
Tomato, caramelized onion, and olive salad – Inspired by savory onion tarts from Provence, France, this salad balances zesty heirloom tomatoes from the farmers market with smoky-sweet caramelized onion, briny olives, fresh herbs, and a dash of homemade smoky onion ash. Enjoy with FirePit Red or Loft Red.
Brand and events manager, chef and cellar rat Pete Dulin documents wine, food and operations at Fence Stile Vineyards and Winery through writing and photography.