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
Living in Florida, I understand that I can’t really speak to the bitterness that winter 
can bring. However, I did grow up in New York and I do spend a couple of weeks each December facing my arch-nemesis – winter. Though I detest the cold, I really love the cozy cocktails that tend to come with it. In fact, my husband and I have started making winter themed drinks at our Florida home each weekend and we (well, he … Matt has been the innovator recently) have come up with some pretty delicious concoctions. Since I’m flying up north tomorrow (and will be recreating these cocktails to stay warm), I figured I’d share them with you too!
scotch and agave sections of our cocktail menu have seen a lot more attention lately so Andrew added both a new mezcal and a new scotch to our lineup. He then sent over some tasting notes for me to share with you all and I have to say, I’m glad he did because I received a few questions about them and while I love mezcal, I don’t know much about it and scotch … well let’s just say I had NO idea how to respond … until now. Rather than try and recreate the notes that Andrew sent me, I’m just going to share his words with you all. 
What’s the difference between a martini glass and an old fashioned glass? Why are champagne flutes shaped differently than standard wine glasses? Whether you’ve asked these questions out loud or not, I’m willing to bet you’ve thought about them. Either way, I’m going to answer those questions today, right now, in this post.