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
In recent years, the cocktail industry has really boomed. It’s all about house infused small batch liquors, fresh herbs, and gourmet bitters. The end result is a high quality amazing drink menu but sometimes it looks like it was written in a foreign language. Seriously! Even those who work within the restaurant
industry have to run a Google search every now and then. There is often a lot of question marks surrounding one specific ingredient; bitters. There are tons of different kinds and it’s incredible with just a few drops can do to the flavor of a cocktail (and actually how much they can help with an upset stomach) so I thought today, we could dive into the topic a little bit.Continue Reading
long weekend as I am so I’ll keep today’s post short, sweet, and super valuable. I get a lot of questions in my inbox about making reservations at McKinney and Doyle, wine suggestions, and favorite cocktails. But the one question that I get more often than any others is … how do you make McKinney and Doyle guacamole?!