I am leaving first thing tomorrow morning for Italy! I’ll be spending a week in Siena with my boyfriend and his family before flying to meet M&D’s very own Andrew Sarubbi for another week traveling Spain and Portugal. I am beyond excited for the food, the wine, and the time off work. Matt and I have been talking about how we want to spend the trip and while we have lots of ideas, one thing stands out the most – vineyard visits. There are over 800 vineyards in the Tuscany region alone so we are not short on options. The house we are staying in is within short driving distance to Chianti region of Tuscany so I know we’ll be heading that direction at some point. We’ve talked vodka and mezcal recently so today, let’s talk wine. Specifically … Chianti. 
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Why Whole Foods is Pushing Paiche
Paiche is an Amazonian fish very popular in Peru but not yet a staple in American seafood. Flavor wise it’s similar to any white fish but a bit denser and less flaky. Sounds pretty good, right? Since early 2013, Whole Foods has been pushing it as an alternative (and a cheaper one at that) to the more well-known Halibut or Chilean Sea Bass. But here’s the thing. Paiche is victim to over fishing in South American regions. Though it is not yet endangered, the species may be heading in that direction if trade isn’t controlled to preserve it. So then why would Whole Foods want to push a potentially endangered, nearly unheard of fish on to its consumers? I think the answer will surprise you as much as it surprised me. Continue Reading
Chef’s Knife – A Necessary Tool and Skill for Every Home Cook
When I first started writing the monthly newsletter for McKinney and Doyle about four years ago, I came up with the “Food for Thought” section as an excuse to cook my way through our family recipe book. I’d prepare what my roommates and I called “family meal” using recipes from the book for three to four different courses once a month. Since I was spending much more time in the kitchen preparing large meals for five people, my dad bought me my first real Chef’s Knife. I was excited about the sentiment but kind of intimidated by the gift. I mean it’s a huge knife and I’m no professional. But my dad gave me some pointers and a few lessons on how to use the knife quickly and safely and while I’m still not an expert, I’ve found great value in my basic level of skill in terms of chopping and I think it’s important for all other self-proclaimed foodies to do the same.Continue Reading
Behind the Scenes: Restaurant Kitchen Staff
Growing up the restaurant industry meant growing up in a restaurant kitchen. I don’t mean that I worked in the kitchen or behind the line because I didn’t. What I mean is that the men and women who do work in the insanity that is McKinney and Doyle’s kitchen have been like a second family to me. They held me when I was a baby, put up with my shyness when I wouldn’t let go of my mother’s leg, and taught me how to have thick enough skin to work in my various front of house positions. I know them, their spouses, and their children and love and admire each and every one of them for many different reasons.