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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)

• 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

I know that right now, it seems like the only food trends in the foreseeable future include the foods you can keep in your pantry and eat at home alone (#socialdistancing). But I think it’s really important that we all continue to look ahead and focus on some positives. Yes, it is important to take proper precautions and to take care of ourselves, our families and each other, but panic never solved anything. In fact, panic makes things worse. So let’s focus on facts, have some compassion, heed advice from the proper channels and also, find time and space to smile and enjoy the things we can. For me, that means looking into what the next big food trends may be heading our way.

• About
• Latest Posts

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)

• 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

We hope this message finds you all staying safe and well.

As most of you may know, all Restaurants in New York have been asked to switch to take-out only to ensure the safety of all guests and team members.

That said, starting today, Tuesday, March 17th, McKinney & Doyle Corner Bakery will be operating with normal business hours, and allowing guests to enter and order as they normally would. Do not worry, we are stocked with Corned Beef & Cabbage, Irish Soda Bread and all your daily favorites. The only switch here is that the items are for carry out only.

The Fine Foods Cafe will be operating on a bit of a more limited scale, starting with our new curb-side pick up. We will begin taking to-go orders for our full lunch menu at 11:30 am as usual. Dinner service will start at 4:30 pm and include everyones favorite Pub Menu, which may be a tab bit altered for the night, along with the same classics every year…Corned Beef & Cabbage, Irish Lamb Stew, Grilled Salmon with Irish Colcannon…and every order comes with your own loaf of our Homemade Irish Soda Bread.

It may not be the same as past years – sharing in the dining experience, celebrating with each and every one of you. I think of everything, this will be the hardest. The love we have, and relationships we have created with all of you is what makes us so excited every day to come to work – but we must ensure that all are safe and well so we can have many more years of these times together. 

We will be posting menu options through our social media tomorrow, and daily going forward. Give us a call when you decide and we will be so grateful to meet you out front with your order.