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Tel: 703.966.8797  |  Email: chef@dinewithkatie.com


© 2016 by Chef Katie Reineberg. Designed by Daniel Reineberg Design Co.

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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