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
I’m getting married in TEN days!! That’s not that many days and time seems to go by quicker every day. Matt and I are thrilled be getting married at America’s oldest winery and between 
the venue and our honeymoon in Europe, I’m kind of banking on building up our wine collection. But what good is a solid collection if you don’t know how to store it all correctly? Continue Reading
absolutely have to snap out of it and test out a new recipe tonight. If you don’t want to cook, don’t cook! Either go out and treat yourself or reheat something from earlier in the week. However, if you go the leftover route, I do suggest making one small tweak: spice it up with some new wine.
industry have to run a Google search every now and then. There is often a lot of question marks surrounding one specific ingredient; bitters. There are tons of different kinds and it’s incredible with just a few drops can do to the flavor of a cocktail (and actually how much they can help with an upset stomach) so I thought today, we could dive into the topic a little bit.