I prepared a simple fried rice with some day-old rice, eggs, garlic, and nam pla this week. As I cooked, a memory arose of fixing a more elaborate version of the dish with my former co-worker Mark Harris.
Savoring the homestyle appeal of ong choy and pork belly at Kim Son’s was worth the detour.
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.