What Makes Good Food, Great?

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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)

What Makes Good Food, Great?

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.

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A Brunch Staple Recipe: Quiche Lorraine

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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)

Every foodie likes to eat. But not every foodie knows how to make something they want to eat. That’s fine and all, but there is such joy to be found in cooking something from scratch and it really isn’t as hard as it may seem. I’m not saying to go ahead and try to master bone marrow as a newbie on the cooking side of the kitchen, but there are some staples in every foodie’s life that can be made in the comfort of your home without feeling like a total failure. I am really excited that this week is a short work week and Easter weekend and the first thing that comes to mind when I think of Easter, is brunch. Well … candy. But then brunch. So today I’m going to walk you through preparing a classic brunch staple: Quiche Lorraine.A Brunch Staple Recipe Quiche LorraineContinue Reading