Recipe of the Week: Childhood Edition

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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

Latest posts by Rebecca McKinney (see all)

Do big life changes ever make you think about the past? My parents recently sold the house that my brother and I grew up in and while the decision and the move definitely make sense and needed to happen, I can’t help but sit here and remember what it was like to grow up in the farmhouse on the lake in Holmes. Not surprisingly, as I think it’s common for many favorite memories to revolve around food or a specific meal, I am constantly brought back to the kitchen. Continue Reading

Product Feature: Barr Hill Gin

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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

Latest posts by Rebecca McKinney (see all)

As I’m sitting here, on a Monday, wishing the weekend had just one extra day or so, I am already

Photo from Caledonia Spirits site

thinking about happy hour. It’s super hot here and a refreshing gin and tonic sounds just perfect right now. But here’s the thing, my experience behind the bar at M&D (as many years ago as that

may be now), made me a total cocktail snob. I don’t want just ANY gin and tonic. I’m picky about my gin and I’m picky about my tonic. Tonic is a topic for another today but TODAY, I want to talk to you about my favorite gin – Barr Hill. Several years ago, I had the opportunity to interview Todd Hardie, the man behind the gin. His story was so unique and interesting. Today, I want to share with you all that same story but in his own words. Continue Reading

Fourth of July One Stop Shop

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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

Latest posts by Rebecca McKinney (see all)

As far as summer BBQs go, there are none quite like those that are thrown to celebrate the Fourth of July. Red, white, and blue, themed decorations, tons of grilled food and sweet treats, and Guacamolefireworks – I just love it all. But I also know that while it’s fun (at least for me) to spend time preparing and cooking food for your family and friends, it isn’t always realistic. Especially in the summer heat.

 

That being said, why not enlist the M&D Bakery to help you out? I know that the deli case will be completely stocked with cold salads and entree options. Plus, I may be biased but, our guacamole is the best there is and we will definitely be stocked up for your BBQ needs. However, IF you find yourself too busy to swing by in the next day or so, I will also let you in on a little secret.

 

This recipe is the most sought after recipe in all the land (according to my email inbox).

 

M&D Guac:

 

  • 3 ripe Hass avocados
  • 1 medium sized onion – chopped fine
  • ½ small can of pickled jalapenos – chopped and with juice
  • 2 small bunches fresh cilantro – chopped
  • Juice from 1 fresh lemon
  • Salt to taste

 

Cut the avocados in half and remove the pits. Remove the skin and rough chop into a bowl before adding in the onion, pickled jalapenos (plus some juice), cilantro, and lemon juice. Mix gently and taste. Add salt as needed and serve right away. If you’re not serving it immediately (good luck with that), store in an airtight container. This is SUPER FRESH so it will brown quickly if not stored properly.

 

Have a very happy holiday!