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
On behalf of the entire McKinney & Doyle family, I just wanted to take a moment and wish you all a very 
Happy Thanksgiving. May your tables and bellies be full, your cocktails be chilled and your homes be warm on this beautiful, albeit frigid, Thanksgiving Day. Continue Reading
M&D, we’ve got your covered in terms of apps, sides and desserts but you are on your own when it comes to the turkey. But fear not, this post has your back.
simple a Thanksgiving dinner shared with close friends before everybody heads wherever they are heading to visit their relatives. Well, I take this holiday very seriously. In fact, at my house, we don’t just eat, we compete. Everybody that comes to dinner also brings a homemade pie for our pie contest. No joke! We have an annual trophy and everything. I have been the winner for the last two years and I don’t plan on giving up my title this year. That’s where you come in. I need some help determining what kind of pie to make.
those holidays that most people don’t actually understand or know the true meaning behind. I shared a portion of the following article in this month’s newsletter (have you signed up for it yet?) but wanted to share the entire piece written by