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So apparently, the Super Bowl is this weekend. Who knew?! Just kidding I know that virtually everybody other than myself was all over that fact. Though I am pretty excited for the halftime show this year. Anyway, I may not know football but I sure as hell know about football FOOD and at McKinney and Doyle, one of our best sellers is definitely our Super Bowl chili. What better time to share the story behind it?

My dad (Shannon McKinney for those of you who are new readers … welcome, by the way!), learned the recipe he uses in the restaurant while he was in school at the Culinary Institute of America. Specifically, learning in the American Bounty Restaurant Kitchen. At the time, this was 1984, his chef instructor was Jim Heywood. Dad says that Jim was a rough and tumble type of guy with a big love for BBQ and smoked meats (I mean, who doesn’t love those things, right?). Jim was one of the pioneering faculty members when the CIA moved to Hyde Park and he was instrumental in the development of the American Bounty Restaurant.

“Tasting his chili was really an a-ha moment for me and is when I realized that chili could actually be a serious menu item right up there with steak or fresh fish,” says padre.

It was the first time he had ever had chili made with pieces of slowly braised beef instead of ground meat. His first bowl was topped with roasted poblano peppers, sharp cheddar cheese and sweet onions. He’s been a chili lover ever since.

Although the M&D recipe is slightly different – Chef Jim never used beans and we add a little chocolate to smooth out the heat a little (there’s something you probably didn’t know) – we have been making that chili since the very day we opened.

M&D chili is great for Super Bowl Sunday because it can be used in many different ways. Enjoy a big bowl with toppings if that suits you. It also makes a great Sloppy Joe on a bun. Or you can bake it over nachos or even make chili sliders on Hawaiian rolls. *DROOL*

Sadly, Chef Jim passed away in 2012 but I know that my dad thinks of him every time he makes chili. 

“Even when he yelled at us in class he was always smiling by the end of his rant…and so were we.”

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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

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