Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
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
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
One of my favorite things about the summer season is shopping at the local farmer’s markets. There is something to be said about locally sourced food and the experience itself. I like to wake up early, head down to the market, stop at my favorite pop up café and then scope out the scene before I start 
shopping. Speaking of scoping out the scene, that’s one of the eight pieces of advice I am going to elaborate on in today’s post. While wandering aimlessly around the farmer’s market is enjoyable, it can help to go in with a plan. Here are my top eight tips (in no particular order) for an optimal summer market experience.Continue Reading
Mother’s Day, I immediately think brunch (this is obviously true of many because Mother’s Day brunch at the restaurant is always pure insanity). But when I think Father’s Day, my mind goes right to barbeque. Whether or not that’s how you plan to celebrate this weekend doesn’t matter because the recipe I’m going to share with you is sure to be a hit.
weekend across the country, grills were sparked up for their kickoff barbeque, beaches opened to the public, and we went ham on burgers, hot dogs, and pasta salad. Ready or not, grilling season is here. It’s amazing how much better a burger tastes when it comes off a piping hot grill, don’t you think? But it seems that less and less people are kicking it old school with charcoal these days and it’s a shame. Some people may consider charcoal grills to be too high maintenance but I think they’re great. Plus, there are some major benefits to using charcoal compared to gas and so if you’re not on board yet, you may think again after today’s post.