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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

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?


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!

– 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.


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!

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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



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!

– 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.


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!

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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 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:

White Rum, Local Honey Syrup, Fresh Lime

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

Hemingway Daiquiri
White Rum, Grapefruit Juice, Lime, Maraschino Liqueur

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

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


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!

– 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!

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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


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 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!

– 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!

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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