September Changes

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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)

September is the month the test kitchen really ramps up for Fall menu items. It may still feel like Summer but we have actually been researching and discussing everything Fall flavor related since the end of July. Nobody said the restaurant business was easy!

You can expect to see our full menu change over around the last week of September, but every moment leading up to that switch will be used for research and taste testing (the best part of the job if you ask me).

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Pie is the Ultimate Summer Dessert

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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)

Pie doesn’t really get the attention it deserves. Sure, everybody goes bananas for pie over the holiday season – apple, pumpkin, pecan, you get it – but SUMMER pies are truly where you find the magic. That’s my opinion anyway.
I mentioned last month that you can always shop our deli case for salads, entrees, and sides for your next summer party. But don’t forget the cake case! In these super hot weeks, a cake might feel a bit too heavy (unless of course you go with our incredibly light strawberry shortcake). Pie is the perfect summer dessert! You can enjoy it cold or warm, with or without ice cream, sliced up or straight from the box with a fork. We don’t judge.
My personal favorite summer pie is a peach pie – have you noticed how incredible peaches are this season?! But we’ve also got all your tastes covered with cherry pie, blueberry pie, and strawberry rhubarb pie!
Not into pie? How about a tart? We’ve got plum, peach, and pear tarts ready for your enjoyment as well.

Next time you’re heading to a backyard BBQ, grab a pie or two at M&D and be the most popular guest there. You’re welcome.

What’s New For June?

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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’s new in the …
Bakery:

Imbibe in the Nostalgia of Summer at our annual Shake Shop at the Corner Bakery! I could talk about how delicious this shake menu is … but I’d rather just show you. Check out the menu below!

Coffee Shake:
Double Strength Coffee Brew, Vanilla Ice Cream

Strawberry Shortcake:
Strawberry Ice Cream, Fresh Strawberries, Vanilla Cake Crumbs

Banana Cream Pie: (pictured above)
Fresh Bananas, Graham Crackers, Vanilla Ice Cream

Cappuccino Crunch:
Cappuccino Ice Cream, Marshmallow Syrup, Graham Crackers

Chocolate Coconut Cream Pie:
Chocolate Ice Cream, Creamy Coconut, Cake Crumbs

Orange Creamsicle:
Vanilla Ice Cream, Fresh Pressed Oranges, Madagascar Vanilla Syrup
What are you trying first?!
Restaurant:

Starting THIS month, we are adding an Oyster Bar to our dining offerings!

For years, we’ve had many of you ask us to add fresh oysters to the menu. But it was (and always is) important for us to find the best possible ingredients – in this case, the best possible oysters. Well … we found them! We are now sourcing the best, higher end east coast oysters. We will be offering 2-3 different types weekly based on the freshest, just picked from the ocean.

We are so excited about this addition and we hope you are too!

Summer Produce & What To Do With It

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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)

It may not technically be summer according to the calendar, but I think we’re all ready to kick off the season. When it comes to food, you really can’t beat whatever is locally in season. That’s how you get the best quality and the best prices. Plus, it’s really fun to get creative in the kitchen (restaurant or home) utilizing the season’s bounty. At M&D, our menu changes seasonally to highlight this exact fact. Today, I’m going to help you do the same.

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