Explore the World of Food and Wine Through the Eyes of a Chef

August 30, 2017

This classic Tuscan dish (traditionally made with bread, tomatoes, olive oil, and vinegar) gets a colorful update with fresh peaches, cucumbers, bell peppers and a tangy champagne vinaigrette in our recipe for White Peach Panzanella.

Yield: 6-8 servings


3 Tbsp good olive oil

1 each French baguette, cut into 1-inch cubes (about 6 cups)

1 tsp kosher salt

2 each white peaches, pitted, cut into 1-inch cubes

2 large, ripe beefsteak tomatoes, cut into 1-inch cubes OR 1 pint cherry tomatoes,...

August 11, 2017


Yield: 6-8 servings

2 English cucumbers, rough chopped
2 yellow bell peppers, rough chopped
2 red bell peppers, rough chopped
5 cups heirloom or vine-ripened tomatoes, cored, chopped
1 medium sweet yellow onion, small dice
2 Tbsp fresh basil, torn
4 cloves fresh garlic, smashed
½ cup olive oil
½ cup water
¼ cup red wine vinegar
½ tsp Sriracha hot sauce
1 tsp honey
Salt and Pepper, to taste

Garnishes – fresh mint and basil leaves, chiffonade (rolled and thinly sliced) –

August 4, 2017

You will need:

1 recipe prepared goat cheese filling

2-3 large whole green zucchini – ends removed – thinly sliced length-wise on a mandolin

For the goat cheese filling:

½ cup soft goat cheese, at room temperature

2 Tbsp heavy cream

1 lemon, zested

¼ tsp each salt and pepper

1 Tbsp chopped fresh herbs (I used a combination of chopped thyme and Italian parsley, but basil, chives, etc. would also work)


For the filling – combine all ingredients in the bowl of stand mixer or bowl with electric bea...

July 24, 2017

A modern take on a classic hors d'oeuvres - we use fine ground cornmeal in place of buckwheat flour in these smoked salmon blinis

Yield: 6-8 servings


1 ½ cups All-purpose flour

1 ½ cups yellow cornmeal

2 Tbsp sugar

1 tsp salt

1 cup milk

½ cup heavy cream

2 eggs, lightly beaten

2 Tbsp chopped fresh chives

½ cup fresh corn, cut from the cob

To assemble:

½ side smoked salmon

2 lemons, zested

½ cup creme fraiche

¼ tsp each salt and pepper

Directions for the corn cakes:

1. In a large mixing bowl, combine...

July 20, 2017

This flavor-packed, colorful combination works any time of year as a healthy side or salad and is quick and easy to throw together. 

Using a julienne or flat blade Swiss peeler makes creating the carrot ribbons a breeze, but if you're really crunched for time, sub a bag of pre-shredded carrots to get a similar effect. If the harissa is a little too hot for your taste buds to handle on its own, try toning it down with a little fresh lemon juice and honey!

Servings: 4


1 cup cooked Fa...

July 19, 2017

Hello! My name is Katie, and I’d like to welcome you to Wined and Dined, the blog!

I am a professional Chef by trade, self-declared wine connoisseur, and lover of all things food.

I throw parties for a living – I host private dinners, teach cooking classes, and help my clients bring their vision to life to create the perfect event.

Over the years, I have developed hundreds of menus, explored the world of wine (tasting is a tough job, but I’m happy to do it!), and honed how to be the hostess-with-th...

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