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Hey party people! Happy Fourth of July weekend! I know you are all probably just as excited about a long weekend as I am so I’ll keep today’s post short, sweet, and super valuable. I get a lot of questions in my inbox about making reservations at McKinney and Doyle, wine suggestions, and favorite cocktails. But the one question that I get more often than any others is … how do you make McKinney and Doyle guacamole?!

I know I may be a bit biased but I am obsessed with the guacamole we serve at M&D and if you agree, today is your lucky day because I’m going to tell you exactly how to make it.

Ingredients:

• 3 ripe Hass avocados
• 1 medium sized onion – chopped fine
• ½ small can of pickled jalapenos – chopped and with juice
• 2 small bunches fresh cilantro – chopped
• Juice from 1 fresh lemon
• Salt to taste

Cut the avocados in half and remove the pits. Remove the skin and rough chop into a bowl before adding in the onion, pickled jalapenos (plus some juice), cilantro, and lemon juice. Mix gently and taste. Add salt as needed and serve right away. If you’re not serving it immediately (good luck with that), store in an airtight container. This is SUPER FRESH so it will brown quickly if not stored properly.

A few years ago for Christmas, my mom made me the most amazing homemade cookbook including all of our favorite family recipes as well as some of my ultimate picks from my father’s restaurant. I’m so happy this guacamole made the list because it’s become what I’m most known for at any party. With the long weekend upon us, and many a BBQ to attend, I hope that you find this recipe helpful! Enjoy the holiday! Be well, stay well, and eat well.

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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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