This post was authored by the one and only Shannon McKinney (aka Dad), owner of McKinney & Doyle.
One of my favorite duties at McKinney and Doyle is creating new dishes for our menus. I’ve got it made when you think about. I have access to almost any ingredient I need through our suppliers and 3 walk in coolers filled with fresh seafood, meats, vegetables, cheese, herbs and spices. Plus I have a wonderful group of chefs and prep cooks that make sure plenty of onions, potatoes and carrots are already cleaned and peeled, stocks are ready to use and when it comes time to clean up? well, lets just say that aside from wiping down the table I used, that gets done for me too. Not a bad gig if you can get it.
There is a secret I learned early in my career though, that really elevates even the simplest dishes from good to great and it’s really pretty easy.
