Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
Latest posts by Rebecca McKinney (see all)
- Why Food Makes the Best Gift for a New Mom - April 12, 2023
- 5 Ingredients to Cook With This Spring - March 15, 2023
- 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023
Last January, the general manager of McKinney and Doyle, and a very close personal friend of mine, Andrew Sarubbi traveled to Oaxaca, Mexico to learn how to make Mezcal. Mezcal is a distilled alcoholic beverage, smoky in flavor, made from the agave plant. Recently, the food, specifically the bar, industry has seen a surge in new agave distillates entering the market. It can be tricky to understand the subtle nuances among them so I thought that with Cinco de Mayo right around the corner, today would be a great day to talk a little about them, specifically between tequila and mezcal. A lot of people describe mezcal as a type of tequila, but it’s actually the other way around. Mezcal is a much broader category that encompasses tequila. Let’s dive a little deeper, shall we?Continue Reading