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
There are tons of different Christmas traditions around the world that include things like games, songs, gifts and dance, 
but my favorite traditions are edible traditions. Stollen is a traditional German Christmas bread that is full of roasted pecans, candied fruit and pump raisins with a piece of marzipan running through the center. The loaves are brushed with melted butter and sprinkled with cinnamon sugar before being covered in powdered sugar. Sounds delicious, doesn’t it? We make and offer Stollen every Christmas season in the bakery and print that exact mini description right on our label, but today, I thought I’d go deeper and share the full story behind it.
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.
plenty of pastries to choose from on a daily basis. I am potentially the world’s biggest sweet tooth and so I’ll be honest with you, I’d eat any of our pastries at any point in time. HOWEVER … we all have our favorite things, right? After growing up behind the scenes of McKinney and Doyle, I’ve tried everything that’s ever been produced in that bakery kitchen and when it comes to fresh baked doughy delights, I’ve got five that top my list year after year. When you’re a young child, the highlight of Easter is more likely to be a hidden Easter basket filled with candy. Not that I’d turn one of those down as I near 30 years old but I’m at a point where in terms of the upcoming holiday, I am most looking forward to Easter Brunch.