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McKinney & Doyle presents, for your perusal, our newsletter archive. This iteration of our newsletter began in the Fall of 2011 with Becky McKinney, Shannon's daughter, at the helm. All of the newsletters are and will be archived on this page. You can follow the story and history of McKinney & Doyle from the beginning. Becky has been there from the beginning and will give interesting stories, tips and insights.

Shannon and Becky
Shannon and Becky – Dad and Daughter

"When people learn that my family owns a restaurant and bakery, the first thing they say is "You are SO lucky!" Those who are close to me know that I agree with them. Not only am I lucky enough to be the daughter of chef and restaurant owner, but I am lucky enough to have worked at McKinney and Doyle since I was 12 years old. Now that I have graduated College, Shannon McKinney, aka Dad to my brother and I, continues to give me the opportunity to practice my public relations skills by means of a monthly newsletter. Even better, he's giving me the freedom to choose all of the content, including a personalized opinion column that I'm calling "Food for Thought." I'm thrilled to have this opportunity and look forward to your feedback!"

— Becky McKinney

The current newsletter will be on the top of the page. You can follow the thread by using the links above and at the end of each month's piece. Enjoy!

Shannon with others

Food For Thought

Wine List: New Additions

We've got lots of new Bottles to choose from (don't forget that Wednesdays are half priced bottles)!

1995 Arinto from Portugal's Caves Sao Joao.

About Arinto: Arinto is usually blended to warm climate wines all over Portugal because its bright acidity brings freshness an longevity to wines. In Bairrada, Arinto natural characteristics are enhanced by the cool atlantic climate and winds, allowing for the extraordinary whites produced and stored at Caves Sãn João for decades.

Tasting Notes: 100% Arinto from just east of the Atlantic Ocean in Bairrada, Portugal. This 20 year old is a current release. Skin fermented and aged 24 months in concrete. The 1995 has exotic notes of dried fruits, and the characteristic acidity that Arinto is known for has kept this wine remarkably fresh and vivacious. It is a fantastic cheese accompaniment, but would be lovely with fish, pork, or roasted chicken, as well.

Sangiovese Rose, Underground Wine Project "Why Am I Mr. Pink", Columbia Valley

A pretty pale peach color, this wine has aromas of cherry, herbs and mineral. It drinks dry with generous, mouthwateringly tart cherry and watermelon flavors.

New Section on the Bottle List
Rancio Sec Wines

Dry Rancio wines have crossed centuries of History and are a testimony to the Roussillon wine culture. Aficionados like to drink them at a temperature of 54◦F, at the aperitif hour with tapas, tapenade, and salted anchovies. Fermented totally dry to about 17% abv, the juice is transferred to glass demijohns and aged in the sun. They are then transferred to partially filled oak barrels for no longer than 5 years.

A far cry from any New World style wine, think Dry Fino Sherry is a more rustic form and you will be pleasantly surprised. These beauties signify the rich history of wine making and how deep cultural roots are imprinted on alcoholic beverages.

July2017

July News

***We're Hiring***

Dear food loving, able bodied, non-whining, hard working men and women,

Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.

If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.

Call or email Shannon or Andrew at 845-855-3707
Shannon@mckinneyanddoyle.com
Andrew@mckinneyanddoyle.com


There are so many amazing restaurant and bar updates this month that I've replaced Food For Thought with a detailed run down of some new wine bottles that have joined our collection. The rest of the summer fun can be found in the column on the left.

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Blogs & Instagram & Facebook, Oh My!

Our blog, "Are You Gonna Eat That?" has been getting a ton of love lately and I've had so much fun reading your comments and chatting with our regular readers via email. I am always open to new ideas and feedback so if you aren't already subscribed, go check it out!

If you follow M&D on Instagram, you know that I love to share foodie finds from all over. I believe that meals can tell stories and I want to tell yours too! If you snap a great photo, share an amazing meal, or invent a crazy cool cocktail, use the hashtag #mckinneyanddoyle so I can help spread the word! Follow us on Instagram: @McKinneyandDoyle

If you want to stay in the loop in real time, you've gotta follow our Facebook page too. We share specials, announcements and laughs every day. "Like" our page to stay on top of it all!

Bakery Updates

I wanted to take a quick moment to mention our manager, Vicki Vanturini and congratulate her and her new husband, Aidan, on their wedding!

Last month, I shared with you all that my family and I would be attending (We wouldn't have missed it for the world!) and I cannot even put into words how beautiful it was.

Next time you're in the bakery, be sure to share some love with our newlywed!

PS: Isn't she just the most beautiful bride??

Restaurant/Bar

The summer season has sparked a flame in the restaurant and bar this month. I couldn't decide which update I was most excited about so I am sharing them all.

Introducing Rose Thursdays

Finally - Dry Rose are seeing the respect they deserve, and better yet, being enjoyed by more of the American Market every day.

Every Thursday, enjoy a selection of four different styles by the glass for $6.00 per six ounce pour.

New Dessert: Summer Kiwi Tart - fresh kiwi, pureed into a sweet summer custard and baked into our light tart crust topped with fresh whipped cream

New Dessert Wine (because who doesn't love to eat AND drink their dessert?):

Hungarian Tokaj Aszu is a serious treat to have on the list which has been around for 100's of years. It's got a long, smooth endless taste & exceptional deepness of peach, apricot & fig. Is it sweet? Yes, BUT the acidity in this wine creates a beautiful balance! Pair with chocolate/nuts/cream based desserts!


I didn't want to leave out any of Andrew's note on the new bottles that have made our wine list so instead, I've given a full run down over in Food for Thought.

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

The Five Mother Sauces Every Home Chef Needs to Know

When you hear the term "Mother Sauce," what do you think of? The five mother sauces are just the five staple, basic, sauces that every home and professional chef alike should be familiar with.

I'm willing to bet that no matter how experienced you are, you know at least two of them:

  • Classic tomato sauce
  • Hollandaise sauce

But do you know about the last three?

  • Espagnole sauce
  • Veloute sauce
  • Bechamel sauce

So why are these five the mother sauces? It's simple, really. Each of these five sauces can be thoroughly enjoyed on their own, of course. But they're also the base of various secondary sauces (aka small sauces).

At its very core, a sauce is simply a liquid, a thickening agent, and some seasoning. Each of the five mother sauces has a different liquid base AND a different thickening agent ... kind of. Three of the sauces (Bechamel, Veloute, and Espagnole), are all thickened with a roux but in each case the roux is cooked for a different amount of time to achieve the proper color.

Now, looking up recipes is insanely simple these days. You just need to type what you want to make into your Internet search bar and BAM! There ya have it. So instead of sharing a recipe for each mother sauce, I'm going to share which secondary sauces you can make with each. Sound good?

Classic Tomato can evolve into:

  • Spanish Sauce
  • Creole Sauce
  • Portuguese Sauce
  • Provencale Sauce
  • 2. Hollandaise can evolve into:

    Bearnaise Sauce
  • Dijon Sauce
  • Foyot Sauce
  • Choron Sauce
  • Maltaise Sauce
  • Mousseline Sauce

3. Espagnole can evolve into:

  • Red Wine Reduction
  • Robert Sauce
  • Charcutiere Sauce
  • Mushroom Sauce
  • Port Wine Sauce

4. Veloute can evolve into:

  • Normandy Sauce
  • Bercy Sauce
  • Shrimp Sauce
  • Herb Seafood Sauce
  • Hungarian Sauce

5. Bechamel can evolve into:

  • Cream Sauce
  • Mornay Sauce
  • Cheese Sauce
  • Mustard Sauce
  • Soubise Sauce

    That's a solid list to start with but believe me, I just scratched the surface. I love looking at cooking as a combination of art and science. Playing with flavors is always so fun, don't you agree?! And how cool is it that if you can master one or all of the mother sauces, that you have basically mastered a whole list of others??

Get cooking, friends.

June2017

June News

***We're Hiring***

Dear food loving, able bodied, non-whining, hard working men and women,

Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.

If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.

Call or email Shannon or Andrew at 845-855-3707
Shannon@mckinneyanddoyle.com
Andrew@mckinneyanddoyle.com


This month, the bakery section is more personal than anything else and I hope that those of you who visit us regularly can share in my excitement.

In the restaurant section (bottom left), we'll get into a little detail about what's happening in the bar this month and my June Food For Thought is allllllll about sauce.

Though I still have several books I want to share with you, I was reminded of one of my favorite movies recently and couldn't resist sharing that instead.

With Father's Day coming up, be sure to spoil Dad with lots of sweet treats, Sunday brunch, or dinner out as a thank you for always being a steady rock in your life. I'm looking forward to hugging my dad in a couple weeks when I fly up to New York!

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Good Reads: Movie Remix Part 2

I was going to go back to a chef/food industry inspired book this month BUT I just rewatched one of my all time favorite movies and decided that I had to share that instead.

Have you seen the movie "Chef" yet? If not, go rent it.

Actually, I think it may be on Netflix.

I don't care how or where you watch it, just make sure that you do.

Rather than spill too few or too many details due to over-excitement, I'll just share the synopsis from IMBD:

"Carl Casper is an acclaimed chef with a family life that seems as decaying as his artistic freedom. Those frustrations boil over into a raucous viral-videoed public confrontation against a restaurant critic who panned his cooking of food that his boss ordered him to make against his instincts. Now with his career ruined, Carl's ex-wife offers an unorthodox solution in Miami: refit an old food truck to offer quality cooking on his own terms. Now with his young son, Percy, and old colleague, Martin, helping, Carl takes a working trip across America with that truck to rediscover his gastronomic passion. With Percy's tech savvy and Martin's enthusiasm, Carl finds that he is creating a traveling sensation on the way home. In doing so, Carl discovers he is serving up more than simply food, but also a deeper connection with his life and his family that is truly delicious in its own way."

Will you check out this month's recommendation?

Bakery Updates

I know that in the bakery section I usually highlight a new item or idea that the crew has baked up but this month is special.

THIS month, our very beautiful, kind, sweet, amazing, and hard working bakery manager - Vicki - is getting married!!

Vicki & I have known each other for pretty much our entire lives. We grew up working in the bakery together and it means so much to see her run such a successful storefront.

Vicki and Hubby

I'll give you ONE guess as to where she's getting her wedding cake ...

I know I speak for the entire M&D family when I wish Vicki & Aidan the most beautiful wedding and all the love and happiness in the world.

We love you!

Restaurant/Bar

The new summer menu has been a big hit so far and since we were food focused last month, I think it's only fair to highlight the bar this time around.

I know you all know how amazing Andrew is when it comes to creating unique cocktails. I feel like every time I talk to him he's got another great idea that makes me want to book a flight to New York JUST for happy hour.

Our last conversation was no exception.

Remember last month when we introduced the juice bar in the bakery? Well, it's been a major success so Andrew found a way to combine it with our bar program.

Be sure to visit the bar THIS Tuesday (6/6) to be one of the first to try Pollination.

Taconic Barrel Strength Bourbon, Gran Classico, Birch Schnapps, Fresh Carrot Juice, Passionfruit, Strawberry, Thyme, and Moroccan Bitters.

A lot of ingredients, but when it works, it WORKS.

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

Mother's Day


Mother's Day is right around the corner! Have you mapped out a special plan for your mom yet? Unfortunately, I won't be able to make it up to New York this year to celebrate with Mama McKinney but we did just share an amazing 5 days in Punta Cana!

Anyway, you know how certain memories are so vivid, you can relive them moment by moment? I thought that in honor of my amazing mother, and all the other wonderful moms reading, I'd share one of those memories here with you all.

I'm about 7 or 8 years old sitting at the kitchen table with my mom. She's enjoying her morning cup of coffee and humoring me with one of my own. I even remember how she made mine: decaf extra light and extra sweet.

Anyway, we were sitting at the table and my mom ripped, not sliced, ripped, off a chunk of a French baguette that my dad had brought home from the bakery the night before. She broke off a piece for me too and I mimicked her as she dunked it in her coffee before enjoying a big bite.

I remember thinking that it was weird to dip plain bread in coffee. It's not like it was a doughnut or even a pastry of any kind - it was just French bread.

But I also remember it being DELICIOUS.

I remember the smell of the coffee, the texture of the bread, the red manicure on my mom's nails, and kneeling on my chair to give myself some height.

Not a significant moment necessarily, but something that has just always stuck with me.

SO, since I can't be with my mom this mother's day, I will give her a call Mother's Day morning while I sit at my table dunking French bread in my coffee (but this time it'll be fully caffeinated and only splashed with milk).

May2017

May News

May the fourth be with you.

Sorry, I had to. If you follow us on Instagram, you KNOW I love a good bad pun.

The bakery is thrilled to be offering some new very special treats that are perfect for spring and summer weather so be sure to head over to the left hand column to read all about it.

Below the bakery section, you'll find a sneak peek into the upcoming summer dinner menu that will make its debut on May 24.

While we've still got tons of books we want to share with you, this month we are taking it to the big screen and recommending a film from the 90s. I'm curious if any of you have ever heard of it!

With Mother's Day coming up, Food for Thought is all about MY mom and one (of many) of my favorite memories with her. I'd love to hear some of your favorite childhood memories as well ...

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Good Reads: Movie Remix

Don't get me wrong, we've still got PLENTY of amazing foodie reads to share but this month, we decided to explore the world of film.

Let's see how many of you know about this one!

The Big Night

The Big Night is about two brothers from Italy that struggle to operate their restaurant. One, a gifted chef, refuses to produce the typical Italian cuisine featured at most Italian restaurants while the other struggles to handle the finances and keep the restaurant going.

The movie culminates with A Big Night, when a celebrity is coming to dine who might put them on the map.

You can expect amazing scenes of food preparation and an all star cast including Stanley Tucci, Minnie Driver, Isabella Rosallini and Alison Janney (just to name a few).

Will you check out this month's recommendation?

Bakery Updates

It's funny because raw juice bars seem to be the latest trend but in reality, the whole concept is as old fashioned as you can possibly get!!

Cultures and countries all over the world commonly enjoy fresh pressed juice every morning! Why shouldn't we?

The bakery's new juice bar includes fresh lemonades like hibiscus, spicy cucumber passion fruit & orangeade and juices like Be Still My Heart with carrot, beet, apple, ginger and lemon; Copa Cabana with pineapple, orange, lime, mint, and coconut water; Dancing Queen with cucumber, apple, celery, mango, spinach and cocunt, and many more.

Additionally, our espresso bar now offers horchata chai as a new menu item and
the soda fountain is now using MORE GOOD products from Beacon. They are all organic and made from raw natural ingredients.

Restaurant

Restaurant

I can't believe I'm saying this but summer is going to be here before we know it! And we ALL know that a new season means a new dinner menu.

In just under 3 weeks, restaurant goers can enjoy dinner with
some new items including:

  • Goat cheese stuffed chicken breast with blueberry salsa and crunchy avocado timbale
  • Salmon candy with jalepeno jam and caper berries
  • Grilled lamb chops served with shaved endive salad and mint pesto
  • Grilled Skirt steak with spring onions and vietnamese caramel

I can't give away ALL the new goodies but you can taste them for yourself starting May 24!


Keep in touch! becky@foodieturnedfit.com

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Food For Thought

Wedding Crunch Time

I apologize if two months in a row is too often to talk about my upcoming wedding but I need your help!

Becky and Matt

When Matt & I first started talking about our wedding at the end of 2015, we went over the things that we cared most about. We agreed that while we of course want everything to be beautiful, our priorities came down to:

  • Music
  • Food
  • Drinks

These are the things that we know our guests will remember the most and I mean, hello, between our two foodies families, of course we care about the menu!

Everything is pretty much set but we do want to have two special cocktails that can be batched ahead of time and offered to our friends and family. We are beyond lucky in that Andrew is SO MUCH MORE than the M&D bar manager. He's a brother to me and has so graciously offered to create two drinks for our special day - though we did have to remind him that our wedding is NOT for him to work. Don't worry, the drinks will be made ahead of time so he can enjoy the celebrations too!

Here's where I'd love your input. Matt is a bourbon guy. I'm a gin girl. We know that we want one cocktail featuring each but I'm curious ... what are you favorite bourbon and gin drinks?

Should we go classic and traditional or fun and unique? Light and fresh? Or warm and fuzzy.

Special Wedding Cocktail

I'm going to meet up with Andrew later this month to experiment and taste different options (doesn't that sound like a blast?!) and I'm open to your ideas!

So tell me, what would you ask for?

April2017

April News

It's hard to believe that we are coming to the end of 2017's first quarter, isn't it? Though I must admit, April has always been one of my favorite months - especially when I lived in New York. The weather starts to warm up, flowers begin to bloom, and is it just me or does everybody start to experience a better mood overall? Yes, April is the best.

This month, I'm excited to share some bar updates centered on beer. M&D has always been known for wine and cocktails but don't be fooled - we care about our beer list as well! Check out the restaurant update section to the left if you're curious.

The healthy side of me is also THRILLED about something we've got cooking in the bakery. I don't have exact details in terms of dates yet, but with spring weather approaching fast, you don't want to miss out on the bakery section either.

Our book of the month is the best one yet (personal opinion). It's also my dad's all time favorite. Check out the details on "The Making of a Chef."

In terms of Food For Thought this month, it's wedding crunch time so I hope you don't mind being my audience for an idea I'm working on!

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Good Reads

This month's featured read is one of my and my father's all time favorites; "The Making of a Chef, Mastering Heat at The Culinary Institute of America" by Michael Ruhlman.

The Making Of A ChefI was excited to read it because my dad told me that the story really gives a true recount of what its like to attend the Culinary Institute and since he attended himself, it made me excited to feel like I could put myself in his place while reading.

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." - The New York Times Book Review

"Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman, now an expert on the fundamentals of cooking, recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record."

Will you check out this month's recommendation?

Bakery Updates

This month's update is short & sweet but very exciting!

It's a bit of a teaser because I don't have an exact start date yet BUT ...

The bakery just purchased a brand new juicer and in the very near future, you will be able to enjoy a Juice Bar menu featuring cold press juices with fresh ingredients like carrot, beet, mango, pineapple, spinach, apple ... you get the idea.

Restaurant

Every month, I reach out to Andrew to find out what's going on in the restaurant and behind the bar. I typically summarize the information he gives me but this month, I could feel his excitement in his email so I'm not going to use my own words. I'm going to share his with you instead. Check it out:

"So I must say, I have always been proud of our Beer menu, even though it only represents a small portion of our overall Bar Program. As our guests begin to recognize the Bar at McKinney as more of a Cocktail Bar, I see cocktail enthusiasts at the bar with their friends, who may, or may not be, as enthusiastic about cocktails and spirits as their dining companion. I began thinking, just because our beer program represents a small percentage of what our guests chose to imbibe in, does not mean it can, or will be a side thought. The friend joining the cocktail enthusiast at our Bar should, and will be, equally excited about what we are pouring from the other side.

I broke down the list, evaluated what was missing, what complemented our style of food service, and who the leaders were in craft brewing to date. I wanted to elevate our Beer offerings to the same level as the Crafted Cocktails we offer.Westbrook Gose

So, in came the first Beer we had ever served in a Can, Westbrook Gose (super limited) to be specific.

A Gose typically represents the "Sour" category, in the same family of the popular Berliner Weisse and Belgian Witbier. The cool part about a Gose is the use of Coriander, and the Salty component from either local water sources or the addition of Sea Salt. At a low IBU - the measurement of bitterness which is now listed for every beer offering in our menu - and the moderate alcohol, this was a perfect fit for the recently added Salmon Spring Rolls wrapped in jicama with julienne mango and a wasabi aioli.

Another newbie is Rogue's Dead Guy, a substyle of the strong German lager dubbed a "Bock". Specifically, Dead Guy is a Maibock. A paler more hopped version meant for consumption at Spring Festivals. Spring? Yes please!

Whatever your beverage of choice may be, Beer, Wine, Cocktails, or Iced Tea, we are pushing quality, craft, and the delicate nuances that enhance the food menu which has brought us where we are today. Eat well, drink well, and cherish the moments."

Be sure to ask your bartender for our complete list!


Keep in touch! becky@foodieturnedfit.com

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Food For Thought

A European Adventure

Matt and I are getting married in just over six months (TIME IS FLYING!) and so we recently spent a weekend planning out our honeymoon. It was no easy task. We want to go everywhere! But ultimately, we decided on France and Croatia and I am BEYOND excited.

I have wanted to visit France for as long as I can remember. France and Italy, to me, are like the foodie hubs of the world. Since Matt and I have been lucky enough to visit Italy together twice in the last several years, we decided that it was time to make it to France. But anybody who knows food knows that France is known for gourmet. Today, I want to talk about Croatia.

Obviously, I will learn more once we get there and spend a week exploring, but through our research and the help of an amazing travel agent, I can hardly contain my excitement to eat my way through Croatia.

We'll be spending a few days each in Dubrovnik, Hvar, Split, and Zadar and while there will be slight differences in each, we're staying coastal so there will be more similarities than differences. I'm looking forward to trying new things like cuttlefish risotto and fish stew as well as Croatian versions of some current favorites like octopus salad, fresh mussels, and oysters (we are even visiting an oyster farm and shucking our own).

I'm confident that all of the food will be amazing but did you know that Croatia is known for truffles?! Our travel agent informed us that if we want, we can actually go out truffle hunting with dogs and then use our finds in a cooking class. If there was ever an activity designed for me ... this is it.

Now that I am drooling again, just 204 days until the wedding and 205 days until our food filled adventure begins!

Oh and did I mention, the sites are BREATHTAKING?

Plitvice Lakes National Park

Plitvice Lakes National Park - a private tour we'll be taking toward the end of our trip!

Plitvice Lakes National Park

 

March2017

March News

"It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson."

That was just a little preview into this month's featured read: "Yes, Chef: A Memoir: Marcus Samuelsson." You'll find more details in the "Good Read" section below.

Next weekend is Saint Patrick's Day and at M&D, that means Irish Soda Bread ... and some other fun stuff so don't miss the bakery section.

I haven't done a Food For Thought in a while so this month I decided to share some of my most recent findings. Matt and I were planning our honeymoon and in the midst of planning out our trip, we learned some really cool new foodie facts!

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Bakery Updates

Every March, I share M&D's legendary Irish Soda bread story. Can any of you recite it by memory yet?


Saint Patrick's Day means ...

Irish Soda Bread!

With the holiday coming up next week, get ready to see our famous Irish Soda Bread flying off the bakery shelves. St. Patrick's Day just wouldn't be the same without it.

Want to know what makes our bread even better? The story behind it.

When Brian and my dad decided to start making Irish Soda Bread, they went right to the source, Brian's mother, Mary Doyle. There was only one catch, she didn't have the recipe written down. So, they found themselves in Mary's kitchen, carefully watching her every scoop, pour and stir until they figured out how to scale up the recipe to make the bread in bulk.

Mary finished off each loaf by dusting the top with flour and then carefully cutting a cross into the top before baking. Little did my dad and Brian know that this detail would soon become the most important one.

It was 4 a.m. on the first morning that my dad and Brian were making Irish Soda Bread for the bakery. Fifteen loaves to be exact (that number seems so minuscule now, over 30 years later). They were both equally shocked to hear McKinney and Doyle's phone ring at such an early hour. It was Mary calling to tell them that they forgot to cut the crosses into the breads.

She was absolutely correct. How she knew that we will never know but rest assured, every loaf was yanked out of the oven and corrected. My father has never forgotten again.

See for yourself when you pick up your Irish Soda Bread!

Don't worry, you'll find festive cookies for your sweet tooth as well.

Restaurant

In the coming months, I will be sharing details about Andrew's latest wine education adventure. Needless to say, he will be introducing the rest of us at M&D, as well as all of you, our guests, to some really amazing new ideas and lessons.

For now, to keep theme with the Irish holiday coming up, you can look forward to some seasonal favorites in the restaurant including corn beef and cabbage (a personal favorite of my dad's) and lamb stew.

Good Reads

This month's featured read is Yes, Chef: A Memoir: Marcus Samuelsson.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

Yes, Chef chronicles Samuelsson's journey, from his grandmother's kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson's career of chasing flavors had only just begun-in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room-a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.

Will you check out this month's recommendation?


Keep in touch! becky@foodieturnedfit.com

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Bakery Updates

Superbowl LI

February means two things in the bakery.

  1. The Super Bowl
  2. Valentine's Day

Whether you care about the game or not, you know you're going to watch (even if it is just for the halftime show).

Swing by the bakery and check out the deli case for your game day snacks, like gaucamole and chips, chili, and some side dishes for (indoor) tailgating favorites.

Now, onto my love language. Sweet treats for Valentine's Day.

We have heart shaped cookies with custom inscriptions available, special desserts for your special someone, Raspberry Vanilla Steamers to keep you toasty warm, and our new version of Cuban Coffee - Cortado, made with a double shot of espresso and boiled evaporated milk.

I should tell you, I have the world's largest sweet tooth BUT I would give it all up for one of those Cortados. They're THAT good. Just sayin'...

Small Heart

OH! While we are talking about Valentine's Day...it falls on a Tuesday this year so we are skipping our regular Pub Night Menu to offer a wonderful selection of of romantic specials:

  • Sherried Maine lobster in a heart shaped pastry shell
  • Five pepper spiced filet mignon
  • French cut chicken breast
  • Chilean Sea Bass
  • A very sexy pasta special with cartelized fennel, and creamy butternut squash

You can also expect to enjoy some amazing fresh oysters.

"Havana Nights" Inside M&D

Cuban Plate on 57 Chevy

This month is Cuban Month in the restaurant! Why? Why not?

Each week the cafe will feature an entree and appetizer special with our spin on classic Cuban cuisine. Andrew will also be featuring Cocktail specials all month that will warm you like the Cuban sun ;)

Check them out below so you know which you want to order first:

Canchanchara
White Rum, Local Honey Syrup, Fresh Lime

El Nacional
Anejo Rum, Apricot Brandy, Fresh Pressed Pineapple, Demarara Syrup, & Lime

Hemingway Daiquiri
(AKA PAPA DOBLE)
White Rum, Grapefruit Juice, Lime, Maraschino Liqueur

Sauce
Virgin Sugar Cane Rum, Coconut Milk, Coconut Water, Nutmeg

El Presidente
Aged Rum, Curacao, Blanc Vermouth, Pomegranate GrenadineStirred/Coup

February2017

February News

New month, NEWsletter....not funny? Oh well.

But seriously, it's a new month which means we've got some updates, menu additions, and recommendations all coming your way.

I got a lot of great feedback about our monthly book idea in January so I'm happy to announce that we will continue with that trend moving forward. I LOVE this month's recommendation so don't miss out.

The bakery, restaurant, and bar are all getting into the Valentine's Day spirit as well as adding some Cuban flair to the menu selections.

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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Good Tidings' 14 Day Valentine's Countdown

Sherrie and the girls over at Good Tidings are starting the 14 day countdown to V-Day TODAY, February 1!

They have a beautiful new line of Sterling Lockets and Jewelry and will feature different ones everyday through the holiday.

Side note: They also offer a full line of delicious chocolates and candies.

Who doesn't love jewelry and chocolate for Valentine's Day?

Good Reads

This month's featured read is:
Blood, Bones and Butter, The Inadvertent Education of a Reluctant Chef.Blood, Bones and Butter, The Inadvertent Education of a Reluctant Chef - Cover and author

Gabrielle Hamilton, Chef/Owner of Prune restaurant in NYC tells the story of her 20 year journey to becoming a restaurant owner. Left to fend for herself as a young teen, she traveled and worked through the ranks to become one of New York's Best.

I read this book a few years ago and was entranced right from the start. Not only is Gabrielle's story an incredible one, but I loved reading about a woman's journey through the restaurant industry as a chef.

Highly recommended by this foodie.

Will you check out this month's recommendation?


Keep in touch! becky@foodieturnedfit.com

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Bakery Updates

WOW! That is honestly all I can think of to say after this holiday season. It was, by far, the busiest season we've had over the last 30 years. More orders, more choices, and more smiles because our staff, even when exhausted by the before dawn wake up calls, loves to take part in your holidays and help you make them magical.

Now that things have settled down a bit, it's time to get back monthly features.

This month, keep warm with a Coconut Vanilla Matcha Latte or a Spicy Hot Chocolate!


Our New "By the Glass" Feature:
Bodegas Garzon's Tannat 2014
from Uruguay

Tannat is a red
winegrape, historically grown in South West France in the Madiran AOC, and is now one of the most prominent grapes in Uruguay
, where it is considered the "national grape"

A French Tannat is characterized by its firm, tannic structure with
raspberry aromas and the ability to age well. They often have a deep dark color with high level of alcohol. The rosés produced in Irouléguy go through very limited maceration time with the skins in order to keep the wines from getting too tannic. The resulting wines are typically full bodied and very fruity. In Béarn both red and rosés are produced from blends that include 60% Tannat and a 40% mix of Manseng noir, Fer and Courbu noir.


The Tannat vine was introduced to Uruguay by Basquesettlers, especially Pascual Harriague, in the 19th century. Along with the Manseng vine it quickly started to flourish in its new home. Today it is often blended with Pinot noir and Merlot and is made in a variety of styles including those reminiscent of Port and Beaujolais. From Uruguay the vine spread to Argentina and from there flying winemakers promoted the grape's resurgence in California at the end of the 20th century.[4]
Plantings of Tannat (also known in Uruguay as Harriague) have been increasing in Uruguay each year as that country's wine industry develops. The Tannat wines produced here are characterized by more elegant and softer tannins and blackberry fruit notes. Vineyards in Uruguay have begun to distinguish between the "old vines" that are descendants from the original cuttings brought over from Europe and the new clones being produced today. The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity and complex fruit characteristics. Some wineries use both vines to make blends.[3] The grape is also blended with more well known ones such as Merlot to make excellent alternatives to California and Australian offerings.

The 2014 Tannat has the classic flavors of a cooler year with a nice mix of red and black fruit along with white pepper and other spices. Aging is Six months on the lees plus six months in French oak barrels and casks The mouth is rich, vibrant, and fresh with juicy and lively tannins. There is a beautifully balanced energy to the wine as the vineyards start to age

January2017

January News

Happy New Year!

I hope that everybody had a wonderful holiday season and is looking forward to a fantastic 2017.

I want to start off this year with a special thank you written by Mr. McKinney (aka Dad).

"As we start year 31, I would like to say something to all of our customers and friends that support us throughout the year. So many people who start out as customers become great friends over the years and it makes us always want to do better and better. Many guests over the years comment about how nice it is to be recognized and have the staff know there likes and preferences...you should know that it is nice for us as well and makes this place seem like less of a job and more like a family get together.

I would also like to thanks the staff. Holiday time was busier than ever this year and can really test tempers in our crowded kitchens. At some points during the last couple of months, we have 10 bakers working around the clock in a kitchen that was designed for 4. Even under those circumstances the laughter and holiday spirit was never lost and I think that says a lot about the love we have for what we do and the people we serve."

We've got some new ideas and themes coming your way this month and throughout the year so grab a cup of coffee, tea, or hot cocoa and read on. Here's to 2017!

As usual, enjoy this month and keep in touch! becky@foodieturnedfit.com

– Best wishes, Becky McKinney

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"Research & Development at the Saint Pete Saturday Morning Market"

Our most recent blog post from "Are You Gonna Eat That?"

Back in December I mentioned to you all that my parents were coming down to Saint Pete for a visit. We had such a wonderful time and I was thrilled to host them in our my and Matt's new home, show them around the city, and take them to some of our favorite places. Everything was wonderful but I'm happy to report that my parents' favorite thing about our time together was the same as mine: The Saturday Ahannon, Aida & BeckyMorning Farmer's Market in downtown Saint Pete.

I go to the market almost every weekend. It's open from 9AM until 2PM but honestly, the earlier you get there, the better. My mom came with me once last year but dad had never been and we both knew that he'd love it.
Every time I go to the market, I follow the same routine. As soon as I park the car, I head straight to the Havana Cafe tent and order a large cafe-con-leche. I drool a little over the scent of the most amazing pork you could ever taste, and then, coffee in hand, take a full lap (tasting every free sample along the way) before deciding where I want to grab a snack.

When Matt and I took my parents last month, we stuck to the routine. It was only natural. I had been raving about the Cuban coffee for months anyway so it was time to put it to the test - chef Dad's taste test.

He LOVED it just as much as I do. I was so happy and excited to have been able to be there when he tasted it. I know that you're probably wondering what the big deal is. You can get great coffee at any number of places. But there is something different about this, I swear. It's not exactly a cafe-con-leche or a traditional cafecito, but it's a little spin on both.

I don't know how this magical beverage is made, and luckily, I don't have to because I can continue to go grab a cup every weekend. And guess what?! You don't either because as soon as my dad landed back in New York, he got to work trying to recreate it and it would appear he's done it! Keep you eyes peeled at M&D for his version of our favorite coffee. I PROMISE, you will not be disappointed.

Good Reads

I've always been a big reader. When I was younger, I always had my nose buried in a book and not much has changed. The genre doesn't matter either, if somebody recommends a book, I'll more than likely pick up a copy and get to reading. I do have a favorite though.

I started working for my father when I was 12 years old. I started behind the counter in the bakery. As I got older, I took on more roles; hostess, busser, server, bartender, caterer, etc. etc. I found a real love of not just the food industry, but the restaurant industry specifically. I am fascinated by the dedication, the time, the discipline, and the passion that it takes to work in that field and so my dad introduced me to a ton of different chef autobiographies and memoirs.

Generation ChefInterest in the restaurant world and being a chef has sky rocketed over the past few years. There are tons of movies, TV series, and documentaries that grab the attention of people all over the world so this year, we thought we'd add a "Good Reads" section to our monthly newsletter to recommend some of our favorite industry reads with everybody who has also found a love and intrigue in the behind the scenes stuff.

"Generation Chef" (by Karen Stabiner) is a great story of a young and upcoming chef, Jonah Miller, and his trials and tribulations of opening his NYC restaurant "Huertas." It gives great insight into what it takes to get something going in NYC and how much they rely on good reviews.

What do you think of this idea? Will you check out this month's recommendation?


Keep in touch! becky@foodieturnedfit.com

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To contact McKinney & Doyle, click here | 10 Charles Colman Boulevard | Pawling, New York 12564 | Bakery: 845-855-3707 | Cafe: 845-855-3875