10 Make Ahead Tailgating Recipes for Football Season

by Leave a Comment

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)

If you want to talk football season, I am not your girl but if you want to talk football season snacks, then you’ve hit the jackpot. I am the self-proclaimed queen of snacking and since my fiancé and I closed on a house earlier this month, our home has already been dubbed THE place to be for Sunday game day. As soon as Matt mentioned his excitement for the season to begin, my brain jumped to all of the things I can make so that it’s enjoyable for me too. I could probably put together a decent sized book of all my favorite appetizers and snacks that are perfect for game day at home or a live tailgate, but today I figured I’d start out with 10 of my favorite recipes that can be made ahead of time and enjoyed cold because honestly, who doesn’t want to enjoy an easy Sunday without the need to prepare and cook?Continue Reading

Guacamole on Fleek

by Leave a Comment

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)

Hey party people! Happy Fourth of July weekend! I know you are all probably just as excited about a Guacamole 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?!Continue Reading

Happy Father’s Day! Spoil Dad With This Recipe

by Leave a Comment

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)

Happy (early) Father’s Day! Aside from possibly embarrassing my dad with one of my all time favorite photos of him, I want to take today to help you spoil your own father on Sunday. Now, when I think FullSizeRender-1Mother’s Day, I immediately think brunch (this is obviously true of many because Mother’s Day brunch at the restaurant is always pure insanity). But when I think Father’s Day, my mind goes right to barbeque. Whether or not that’s how you plan to celebrate this weekend doesn’t matter because the recipe I’m going to share with you is sure to be a hit.Continue Reading

Curried Cashew Quinoa Cakes

by Leave a Comment

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)

Hi my long lost foodies! Well I guess I am maybe the one who has been long lost. Sorry for being so MIA lately! I’m sure I don’t need to tell you how hectic life can get sometimes, especially when you throw lots of traveling into the mix. Speaking of traveling, quinoa cakesI am back in Pawling for a few weeks to spend some time with my family, both biological and M&D, plan my wedding, and get my fill of New York springtime – assuming it warms up sometime soon that is. Last week, I spent the day in the offices of McKinney and Doyle. I really miss that place you guys. It was so great to be back in that environment – fast paced but warm, gourmet but laid back, and busy but happy. Anyway, it would appear that I chose a good day to hang out in the restaurant because I got to play taste tester for last week’s specials. Both were incredible. The deconstructed ratatouille was so flavorful and beyond gorgeous on the plate but the curry quinoa cakes … these things have officially made it to the top of my favorites list.Continue Reading