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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

Every family has holiday traditions. Those traditions may be food based, they may involve a specific activity, or even be something silly, like staying in your pajamas all day and wishing for snow. Side note, my family has traditions in all of those categories. But for now, I want to focus on one in particular.

Rum cake.

My mom only makes this cake on Christmas. She says that it wouldn't be as special if we could have it anytime we wanted. I see her point, I do, but that doesn't mean I don't wish I could eat it regularly. Here's the scoop.

In all honesty, this recipe is not my mother's. Our dear friend Nancy Turner gave it to her in December of 2004 and it has been in our family since. And now, I'll share the recipe with all of you in hopes that you'll enjoy it just as much as we all have.

Ingredients:
1 box yellow cake mix
1 box vanilla pudding (NOT instant)
4 eggs
1/2 cup cold water
1/2 cup rum
1/2 cup vegetable oil

Directions:
Preheat oven to 325 and grease and flour a bunt pan
Mix all ingredients together
Pour into bunt pan and bake for 1 hour
Cool for at least 25 minutes (patience is key here and it's not going to be easy)
Plate and prick the top and sides of the cake and brush the homemade glaze (recipe below) all over
Optional: Drizzle homemade chocolate icing (recipe below) over top and serve

Glaze Ingredients:
3/4 stick butter
1/4 cup water
1 cup sugar
1/2 cup rum

Glaze Directions:
Melt butter and stir in water, rum and sugar
Boil for 5 minutes, remove from heat, and saturate cake
*Note: Make this only once the cake is ready to be glazed*

Chocolate Icing Ingredients:
4 oz semi sweet chocolate chips
1 tbsp butter

Chocolate Icing Directions:
Melt ingredients together and stir smooth
Drizzle on glazed cake
**Best to wait until the end steps to make this as well**

A special note from my mom for the host of your holiday dinner - cut yourself a slice, and hide it until all of your guests leave. Once the cleanup is done, snuggle up in your favorite chair and enjoy your slice in solitude with a large glass of milk.

December 2014

December News

Happy holidays everybody! I hope you all had a wonderful Thanksgiving full of love, laughter, and of course ... too much great food. While I was sad I couldn't be in New York with my family, I was lucky enough to be blessed with three Thanksgiving celebrations this year. Matt and I were able to visit with his grandparents the Sunday before, then were treated to a great meal at his uncle's house on the day of, and as if that wasn't enough, I made that Thanksgiving meal I wrote about last month on the day after. I should be full until next year or so.

Just kidding, now it's time to indulge in all of my favorite holiday sweet treats. Truffles, sugar cookies, my mom's rum cake, I could go on and on.

Speaking of sweet treats, the Christmas order sheets will be available within the next couple of days both in the store and online. Check out the bakery section for more details and deadlines.

December is always a busy time in the restaurant too. And it's my favorite time because we add more brunch shifts - yay! Holiday hours are posted in the restaurant section.

Check out Food for Thought this month too. That rum cake I mentioned above is amazing and my mom gave me permission to share her recipe. It wouldn't be Christmas at the McKinney's without it.

Lastly, I've been taking a very interesting course online and am excited to share some details about it with you/get your input.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Online Cocktails

 

Recently, I have been taking an online course in bar tending. I know that may sound strange, taking an online course for something that is so interactive, but it is truly educational and honestly, very interesting. It's called BarSmarts. "BarSmarts is an industry-leading online bartender education program. It was created exclusively for Pernod Ricard USA by the partners of Beverage Alcohol Resource (BAR), LLC."BarSmarts

The course includes 4 modules and a simulated drink builder final exam. The modules go over the basics of spirits in general, details of each spirit's history and making, cocktail history and bar essentials, and service management and cocktail recipes.

I've always loved Andrew's dedication to creating high quality cocktails that taste as amazing as they sound. When my dad told me about this online course, I jumped at the opportunity. For only $30 it was hard to resist.

So far I am half way through and learning SO much. I'm also an organizational freak and have about 40 pages of detailed notes. But before I start spilling, I thought I'd see what would interest you the most?

Out of the listed modules, which information would you find most interesting?

Also, if you think you'd like to learn the ins and outs of the cocktail world, check out the course yourself! Visit the website: www.barsmarts.com

The Bakery

Thanksgiving? Check. I know it just ended but it's time to jump right into the December holidays. The specialty order form will be available online and in the bakery within the next few days.Cookies

Once it's posted you can find it online here.

You'll find our usual holiday favorites such as:

  • Truffles
  • Holiday Cookies
  • Specialty Cakes
  • Seasonal Pies
  • Shrimp Cocktail
  • Appetizers
  • Much More

I know that it may seem early to start placing your order, but this is a very busy time of year for everybody. Why not check one thing off your seemingly never ending to-do list?

Pick up an order sheet the next time you stop in for coffee or print it from the comfort of your own home. Just make sure you get your orders in by 5 PM on Sunday, December 21.

Also, please note that the bakery will be closing at 4PM on Christmas Eve.

The Restaurant

Scenes inside the Restaurant

Every year over the holidays, the restaurant shifts its hours just a bit. It's important to the McKinney & Doyle family that everybody, including the staff of course, gets to enjoy the holiday with their family. Please note that McKinney and Doyle, both the bakery and the restaurant, will be closed on December 25 as well as January 1.

However, between December 23 and 31, we will be serving brunch daily (except for Mondays since we are closed)!

Weekend brunch hours will remain the same, 9-3, but during the week, the cafe will open up at 10AM for brunch service.

Dinner hours will remain the same but please take note that we will stop seating at 8:15 on Christmas Eve.

Dec. 24: 5PM - 8:15PM

Madrigal Dinner

Madrigal Singers

I sent out an email blast about this in the middle of November, but I thought I'd offer you a reminder.

The Madrigal Dinner is BACK after a 5 year hiatus. Join us this Sunday, December 7th at 6PM for 5 courses and performances by madrigal singers.

Enjoy classic carols from the Renaissance Era performed over a pre-fixed holiday edition menu. Time period inspired cocktails will also be available throughout the evening.

The dinner is $64 per person and reservations are required. Please call the cafe at 845-855-3875 to see if there are any seats available and/or to go over the menu.

Click here for more details...

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

It saddens me to think that I won't be able to make it back up to New York this year for Thanksgiving. We all know how much I absolutely adore the soft sweet butter rolls from the bakery (Maybe my wonderful parents will send me a dozen or two).

While I will miss my family on one of my favorite days of the year, I am excited to set up such an important meal for Matt, myself, and some friends. Now, if I'm being totally honest, I am not the biggest fan of turkey. In fact, I haven't eaten turkey on Thanksgiving since I was in middle school. BUT, Matt happens to love it so I will be attempting, and hopefully not failing, at making a turkey for the center of our table. But I'll also be making a bunch of over indulgent sides because it wouldn't be Thanksgiving without feeling like the overstuffed turkey you serve, right?

Side number 1: French Onion Casserole
I love casseroles during the holidays. I love French Onion Soup all the time. This recipe seemed like a no brainer to me. Recipe...

Side number 2: Crock Pot Potato Soup
This one will probably be a starter but it's bound to be delicious regardless of when it's served. Recipe...

Side number 3: Balsamic Brown Sugar Brussels Sprouts
I suppose we need at least one vegetable...even if they are covered in sugar ;). Recipe...

Side number 4: Sweet Potato Casserole
Obviously you need sweet potatoes in at least one form. Recipe...

Side number 5: Sage, Onion, and Smoked Bacon Stuffing
I'm most nervous about this. I've only ever loved my mother's stuffing. This will be a challenge. Recipe...

I could go on. I tend to go overboard with party planning, especially when I get to cook. Feel free to email me your favorite Thanksgiving recipes too. I'd love to give some a try!

November 2014

November News

I cannot believe it is November already. Is 2014 flying by for anybody else? Before we know it, we'll be cooking Thanksgiving dinner and holiday shopping!

Unfortunately, I will not be able to make it up to New York for Thanksgiving this year. However, since that means I'll be cooking my first full Thanksgiving dinner, it also means that this month's Food for Thought will focus on some of my menu selections.Pilgrim Running

As you may have guessed, the bakery will soon be accepting Thanksgiving holiday orders. Check out the bakery section for more order details and cutoffs.

Since we focused on some new dinner menu items last month, it seems only fair to go over some of the new seasonal cocktails this month. The restaurant section in this newsletter details some on Andrew's newest creations.

Lastly, I have been doing some major research to get the M&D blog up and running. I am aiming for early 2015 for the launch! Anyway, in my research I've been reading a lot about fall trends in the food industry in general and I thought it would be fun to share some of them with you and get your feedback.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Fall Food Trends

The food industry is constantly changing. Even the staples that have stood the test of time are being tweaked and twisted to create new and exciting dishes or cocktails. We are all aware of how the world of cocktails has been rapidly expanding as more and more people learn about the history of spirits and how to combine herbs and spices to create fantastic new things to sip on. As I research for the under construction McKinney and Doyle blog, I've been focusing on upcoming fall trends within my favorite industry.

So what's going on in the world of food this season?

New grain options: As the health movement continues to expand, restaurants everywhere are starting to offer different grain options aside from the standard potatoes and pasta. You'll notice more quinoa, farro, and amaranth on menus. What's great about this is that when done right, you won't know you're eating something that could be found in an organic grocery store. They can taste just as indulgent as the grains we know and love.

Mediterranean Influences: This isn't necessarily new, but it is seeing an increase. Look for more dishes with figs, yogurt, goat's milk, olives, and feta since chefs and foodies alike are flocking towards Mediterranean influenced meals.

Have you noticed either of these trends while you've been out and about? Share your thoughts with me via email - rebecca@mckinneyanddoyle.com

The Bakery

It's that time of year again. Holiday ordering is upon us. The Thanksgiving specialty order form will be available online and in the bakery within the next few days.

Once it's posted you can find it online here.

You'll find our usual holiday favorites such as:

  • Soft sweet butter rolls
  • Candied Yams
  • Stuffing
  • Mashed Potatoes
  • Gravy
  • Shrimp Cocktail
  • Pies & Cakes

I know that it may seem early to start placing your order, but this is a very busy time of year for everybody. Why not check one thing off your seemingly never ending to-do list?

Pick up an order sheet the next time you stop in for coffee or print it from the comfort of your own home. Just make sure you get your orders in by Monday, November 24 at 5PM!

The Restaurant

Lucky for me, the last time I was in New York I got to sample some of Andrew's new concoctions before they were on the menu. The following, are just a few of my new favorites.

At the Bar

Pecan Cherry Sling
Bulleit Bourbon, dry orange curaçao, Cherry Herring, lemon juice and a house made spiced pecan cherry soda

Campfire in Georgia
Ardbeg Smoke Single Malt Scotch, fresh lemon, chili spiced honey syrup, Creme de Peche liqueur, hellfire shrub and a chili spiced salt rim

Hudson Apple Mule
Fresh sage, Calvados (an apple brandy from Normandy), Becherovka (a Czech liqueur with notes of cinnamon and clove), and Fever Tree Ginger Beer

The restaurant has also expanded the brown spirits section and is offering a ton of new flight options.

Ask your server or bartender about the Bourbon and Rye cards!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

September was my birthday month. I turned 25 a couple of weeks ago! I don't know about you but the word birth"day" should really be birth "month." I celebrated with friends and loved ones all month long. That may not seem like a legitimate reason to call myself insanely busy to you, but it worked just fine for me. Luckily for Matt I was still cooking on the nights that I didn't drag him out to try yet another new restaurant. But I was being lazy about cleaning dishes and preparing food ahead of time. That's where these one dish wonders came in handy.

One Pot Wonder

I have written about my One Pot Wonder pasta in the past, so I'll just leave a link for that recipe: click here for the recipe.
FYI - this recipe is fantastic and it really does work. You can find variations all over the Internet as well: One pot wonder Lo Mein, one pot wonder Pad Thai, you name it.

But my favorite one dish wonder is mustard crusted salmon with roasted asparagus and peppers.

Mustard Crusted Salmon with Asparagus and Peppers

Line a baking sheet with tin foil and spray with Pam.

Season the salmon with a touch of black pepper and then smother the top of it in your favorite mustard - I like to use spicy dijon.

Lay asparagus and peppers in one layer along either side of your salmon and sprinkle with olive oil, salt, and pepper

Place everything in the oven while it's still OFF and then set temperature to 350 degrees

Bake for 15-20 minutes

Broil for an additional 3-5 minutes

Done!

The same method works for another favorite of mine, honey mustard and rosemary chicken.

Honey Crusted Chicken

The only difference is, use a honey mustard and some sprigs of fresh rosemary to coat your chicken, preheat the oven before starting to bake, and ... that's it!

October 2014

October News

Okay NOW it is officially fall. So all of you out there who refuse to jump on the pumpkin band wagon until summer is officially over can stop hiding the fact that you've really been enjoying them all along and display those pumpkin spice coffees/lattes/muffins/bagels/whatever loud and proud.

With the change in season comes a change in menu which I'll go over in the restaurant section. We'll also talk wine at the bottom of this column and go over some cool stuff that Vicki is doing over in the bakery (check her updates out to the left). I was insanely busy in September so this month's Food for Thought is all about the one pot/pan recipes that I've been playing around with for dinner recently. Yes the Crock Pot is always a life saver when you're busy, but I'm here to offer some different options.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

The Bakery

The restaurant isn't the only thing that changes with the seasons. With the cooler weather setting Hot Chocolate in Gloved hands in, Vicki and her amazing team have come up with some delicious drinks to keep you warm. In addition to our homemade hot chocolate and seasonal Pumpkin lattes, the bakery will soon be offering Chai hot chocolate as well. Our lovely Amanda is even working on creating a Chai Cheesecake!

Chai Tea is actually centuries old and has become popular all over the world. The spices used in it vary from region to region but often include cardamom, cinnamon, ginger, cloves, and pepper. It is enjoyed as a black tea or as a spiced milk tea. Many places in America will even serve a hot Pumpkin and Jack-O-Lanternvanilla Chai tea latte, which is actually much sweeter than the tea in its black form. Cultures that enjoy Chai tea love it for its warming and soothing effect on top of the
complex flavors.

In addition to some fall flavor profiles, we are working out the details to this year's pumpkin carving contest. We've had so much fun in the past enjoying all of your creativity and cannot wait to see what you bring to the table this Halloween season! I'll be sending out an email blast once we have the details finalized and for those of you that are in town, keep your eyes open for information posted in the bakery.

The Restaurant

The new fall/winter dinner menu looks amazing and will start on Wednesday, October 15. How perfect is it that Wednesday's are also half priced wine bottles?! The idea behind the new dishes is to give a warm, homey, and satisfying feeling.

Come, sit, stay, enjoy.

I don't want to give away all of the new additions, but below are some details to ignite your hunger.

Appetizers

Roasted Eggplant Napoleon
with sundried tomato, olives, and feta

Tiny Surf & Turf
grilled sea scallop and pork belly over arugula salad with a vanilla brown butter

Sweet Corn Tamale Fritters
with ancho chili and sriracha crema

Entrees

Moroccan Lamb Tostadas
leg of lamb slow roasted with yellow raisins and olives on crisp tortillas with fennel slaw and tomato jam
(This was on special the last time I was up in NY and it was absolutely amazing!)

Grilled Maine Shrimp

over braised white beans with chorizo, grilled baguette, and romesco sauce
(pictured below)
Grilled Maine Shrimp

Hudson Valley Pork SchnitzleIt's back!
breaded pork tenderloin with a sauce of local apples, brown sugar, and vinegar

A Lesson in Wine

Morgon is one of ten Beaujolais Crus (wine areas) located on the western side of the Saone River in France. The wines made in this region from the Gamay grape variety tend to be more dense and complex than the wines from other areas of Beaujolais. Flavor notes usually touch on cherry andGrapes other dark fruit characters and have a juicy texture to them.

The vineyard zone of Morgon is only about 4.5 square miles. Perhaps the largest factor in the flavors and texture of Morgon wines is the soil in which the grapes are harvested. The soil in the area is made up of granite and schist and includes some volcanic bits as well. It is rich in iron, which adds an earthy tone to the wine different than any other Beaujolais Cru. Because of the location of this region, the slopes of the Beaujolais hills and the shallow valley of the river, there is a consistent warm, dry wind that aids in drying the vineyards after rain and preventing mildew and other vine diseases. The valley allows for plenty of sunshine during the growth period which helps develop the natural sugars in the grapes. Acidity is retained however thanks to the cooling influences from the Mediterranean to the south.

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

I know in the introduction up top I said that I would be writing about my favorite cool weather dish, but if I'm being honest, it's actually one of my all time favorites all the time. I'm talking about risotto. Specifically butternut squash risotto.

I'm not sure if it's the sweetness of the squash, the savory bite of pancetta, the rich and slow cooked Arborio rice, or the fact that it's the first meal that Matt and I made together for our parents, but butternut squash risotto is near and dear to my heart and I am so excited to make it for the first time this season.

There are a ton of recipes out there and I've tried a ton of them. The recipe I'm sharing below is a combination of my favorite aspects of each.

What You Need:
1 butternut squash
2 tbsp. olive oil
Kosher salt
Fresh ground black pepper
6 cups vegetable stock
3 ounces of pancetta
1/2 cup minced shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tsp. saffron threads
1 1/2 cups parmesan cheese
1 clove garlic

What to Do:
Start by roasting the butternut squash at 400 degrees for 25-30 minutes with olive oil, salt, and pepper - You'll need to peel it, remove the seeds, and cut it into cubes first.

While the squash is roasting, heat your vegetable stock and then leave it on the stove (on low) to simmer.

In a Dutch Oven, melt the butter and saute the garlic, pancetta, and shallots until the shallots and garlic are translucent, but not brown. Add in your rice and stir everything together so the grains get coated in butter.

Next, add the wine and cook for 2-3 minutes before adding about 2 ladles worth of the warm stock, the saffron, a teaspoon of salt, and about a 1/2 teaspoon of pepper.

Stir on simmer until the the liquid is absorbed. Continue to add stock 2 ladles at a time until all of the liquid has been absorbed. Your rice should still be a bit al dente at the end of this process (should take about 30-40 minutes).

Once that's done, remove from heat and gently stir in the squash and the parmesan cheese. The heat from the rice mixture will melt the cheese to perfection.

Serve hot and if necessary, top with some fresh ground pepper and dare I say more cheese?

*How you cook the rice is a real game changer here. A lot of people either over cook or undercook it because they aren't patient enough with adding the stock, or they over do it. Be patient - it's worth it!



September 2014

September News

Pumpkin flavor everything is available so that means it must be fall, right? Maybe not quite yet but it's definitely right around the corner. In honor of the fall season, this month's Food for Thought is about my favorite cool(er) weather meal and some tips to make it perfectly.

I would also like to extend a belated but very whole hearted welcome to The Blue Olive, a new premium olive oil and vinegar tasting bar right on Charles Colman Boulevard. Read on to learn more about their story and the amazing item available in the store.

I also have some wine updates to share since we all know that seasonal changes to any of our menus are my favorite.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

The Bakery

PumpkinsTechnically fall doesn't officially start until the third week of this month. BUT that doesn't mean we can't hop on the autumn flavor bandwagon. Starting this week and next, the bakery will be offering our extra rich, super chocolatey, decadent, homemade hot chocolate. We may be experiencing a bit of a heat wave right now, but those chilly evenings will be back and hot chocolate with some whipped cream on top is just the cure.

By next week you can also grab a pumpkin latte (or add pumpkin flavor to your hot chocolate or regular coffee). You may get strange looks for carrying a slice of pumpkin pie into the office first thing in the morning, but nobody will know if you're drinking it ;)

The Restaurant

Along the same line as the bakery bringing back pumpkin lattes, it's almost time for the beloved Pumpkin Martini in the restaurant. You might as well bookend your morning pumpkin latte with a martini after a long day, right?

Additionally, Andrew is working on some new cocktails which are bound to be fantastic. He's been playing around with Matcha (a powdered Japanese green tea) and Cachaca (a Brazilian distilled rum made from sugarcane). Cachaca Ingredients

The two pair together nicely as they both have light, fresh, earthy flavor about them. Andrew has been combining the two with vanilla bean and true cacao.

The first time M&D offered a cachaca cocktail, we went with the more well known Caipirinha - Brazil's national cocktail made with cachaca, sugar, and lime. We played with flavors and even added Acai. The Caipirinha was a big hit at the bar and I'm excited to see what other flavor pairings work with this sugarcane liquor.

Welcome The Blue Olive!

The Blue Olive is a premium olive oil and vinegar tasting bar located at 26 Charles Colman Blvd. Owners Beth and John Canevari, Pawling residents for the past 10 years, visited a store with the same concept in Boston two years ago. They had an amazing experience and wanted to share it with the Pawling community. Together, with co-owners and close friends John and Laura Leahy, their dream became a reality this past July when the store opened.Blue Olive Storefront

Their vision came to life in the form of a warm, rustic, and welcoming atmosphere designed from the ground up by the four friends. The idea is to encourage customers to stay and taste their way through the 45 different oil and vinegar varietals. Think of it kind of like a wine tasting - oils from different regions will offer different flavor notes and undertones.

The Blue Olive offers extra virgin olive oils from both the Northern and Southern hemispheres, allowing for a constant rotation. The store is currently in the process of phasing out some northern oils, and bringing in new southern oils. Additionally, you'll find fused and infused oils, white and dark balsamic vinegars, and premium red and white wine vinegars, all available for tasting. You can also find all natural pastas, different sauces, infused salts, and olive oil based soaps hand made by Beth and John's daughter Gianna.

If you are new to the idea of olive oil and vinegar tasting, consider this: once in the store, you can explain your favorite tastes, likes and dislikes, or even a specific recipe you are working with and have somebody recommend a specific product based on your preferences. In fact, my dad has done this already with a special he ran in the restaurant a few weeks ago.

Olive OilThe best part about The Blue Olive is the quality and integrity of the product. Their supplier out in California literally created her own premium standard because the standards out there weren't good enough for her taste. For example, did you know that 70% of the extra virgin olive oils that you find out on the shelves while you're grocery shopping aren't really extra virgin olive oil? Most of them are a combination of different types and some have a lot of artificial ingredients. The Blue Olive only sells 100% extra virgin olive oils.

I am so excited to welcome The Blue Olive into Pawling as a fellow family business and neighbor and I cannot wait to see everything they accomplish in the future. Keep your eyes and ears open for their website, a cookbook, private tasting events, eye opening guest speakers, and events with local restaurants - all coming soon! For now, stop in whenever you get a chance and check them out on Facebook.

A final word, I know this seems far off and we may not be ready to talk about it yet, but for my fellow early holiday shoppers, The Blue Olive puts together some absolutely gorgeous gift baskets.

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

Back in the middle of April I started a permanent work from home position for the company I work for in Delaware. As I'm sure you can imagine, this has had many benefits for me. But what you may not realize is how much it has actually benefited my boyfriend, Matt, as well.

Matt works for a start up online marketing company. As with most start-ups, the hours that need to put in are significant. He's up hours before I am and gets home well past dinner time most nights. With my new found flexibility I thought it would be nice to send him off to work each day with a homemade breakfast (as opposed to the grab and go granola bar he had gotten used to for the past two years).

It started out really great. I'd get up a little before Matt had to leave and make a simple egg sandwich on and English Muffin. It's been three months though and even I am getting sick of these breakfast sandwiches and I'm not even the one eating them. It's not like you can really eat pancakes or waffles on the go though so a few weeks ago I turned to my old friend Pinterest to find some ideas.

As usual, Pinterest came through. I've made both of the following recipes and gotten Matt's seal of approval so they must be good.

Apple Banana Quinoa Breakfast Cups
These are great because you can actually make them ahead of time

Quinoa Breakfast Hash Browns
Serve with eggs any style

I've also recently gotten into smoothies with tons of fresh fruit and even spinach. And before you make any faces of disgust, spinach actually adds a sweetness to your smoothie I swear.

If stopping in M&D for your morning sustenance isn't an option, what are your favorite breakfast go-to's? I'm always looking to try new recipes.



August 2014

August News

Goodbye July, hello August! I hope you are all enjoying your summer as much as I am. I'd like it to slow down just a bit but other than that it has been absolutely wonderful so far.

Our Instagram has been doing well and so far it seems like people really like their pictures being featured on the page! I think it would be fun to share some of our loyal customers' summer photos too so if you attend or host a BBQ or you entertain in any way, send me a snap shot of what you've prepared and I'll feature it on the Instagram! If you have the app just tag @mckinneyanddoyle in your photo and I'll be sure to give you a shout out. If you don't have the app but want your pictures shared, just email them to me and I'll take care of the rest.

People have also been signing up like crazy for our early invite list. No, we don't have anything specific planned yet but you know we will make a plan. In fact, if you have any ideas we'd love to hear them. What type of special dinner or bar event would interest you the most? Your feedback and experience is what matters most.

We don't have too many updates during these dog days of summer but in this month's newsletter you'll find some new recipes to try out in Food for Thought and a few seasonal updates in the bakery and restaurant sections.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

The Bakery

The bakery is always a good place to be in the summertime. The soda fountain is cranking out sundaes, shakes, malts, and Italian Sodas. The bakery is stocked full of iced coffee, frozen lemonade, and coffee shakes. There's always a pie or tart available for your summer party too. Soda Fountain

Weekends in the village of Pawling are always busy in the best way. Our small town is full of local businesses all offering something unique. Next time you're out and about, stop in for your coffee fix! We are even getting new travel mugs that will be available for purchase.

Social Media Fun

Visit McKinney & Doyle's Instagram pageMcKinney and Doyle's Instagram is still growing but we're still not satisfied yet!

So far we've been focusing on behind the scenes ingredients, new menu additions, and customer favorites.

There are a few ways to be featured:

1. email me at rebecca@mckinneyanddoyle.com with your favorite picture from M&D - think date night, celebration, or favorite breakfast treat.

2. If you have an Instagram, post your picture and tag us with @McKinneyandDoyle

3. Use hashtags! #McKinneyandDoyle in your post

Check out our Instagram page: http://instagram.com/mckinneyanddoyle To follow, search for @McKinneyandDoyle in the Instagram app on your phone or iPad.

The Restaurant

McKinney & Doyle Fine Food Sign

Since we don't have too many menu changes (just wait for the fall) I thought it'd be fun to focus on one of the elements featured on our menus. Homemade pickled veggies!

It's funny, so many people think that the meat and potatoes of a meal are the highlight. Don't get me wrong, the base of an entree is obviously vital. BUT it's the extras that take something ordinary and kick it up a notch.

The add on's help balance out a flavor, a texture, and the overall taste. Take, for example, the Pork Belly BLT Sliders on our Tuesday night pub menu. Pork belly is so succulent. The pickled fennel helps balance our the richness. The same goes for the pickled red onion on the Clam Poor Boy Sandwich. They add an acidity and bite to the sandwich.

Check out the section below on how you can pickle at home just like we do in the restaurant.

In a Pickle

Pickles are one of my favorite foods. I've been known to eat an entire jar in one sitting. The only thing better than gorging on a jar of store bought pickles, is goring on a jar of pickles you made yourself.Pickled veggies

Pickling can be time consuming, involving fermentation in controlled and mandated temperatures. But it can also be simple and still give you tasty results. And the best part is that you can pickle just about anything! Cucumbers (obviously), carrots, onions, peppers, corn, ginger - to name a few.

  • Place your chosen to-be pickled food in a container with a lid.
  • In a saucepan, boil 2 cups of water, 2 cups of white vinegar, and 3 tablespoons of Kosher salt.
    Pour liquid into your container, cover, and refrigerate over night.
  • Your homemade pickles will last 3-4 weeks in the refrigerator.
  • Add sugar, sliced hot peppers, black peppercorns, mustard seeds, fresh herbs, or whatever you'd like to experiment with flavors.

Get pickling!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

Over the Memorial Day holiday I met my parents for a mini beach getaway. We went out for dinner and drinks to catch up. Pretty standard, right? Well when I go out with my parents, we like to call it "research and development." That means we order at least one appetizer each plus an extra, one entree each, and one dessert each - you know, to taste as much as of the menu as we can. All plates are passed around and shared before we discuss our favorites. The same goes with cocktails. We each have to order something different the first time around so we can taste as many as we can ... without overdoing it of course.

Anyway, we did this routine three times over the course of the weekend which led to some pretty filling meals and a ton of delicious bites. But one thing in particular stuck with all three of us. In fact we all enjoyed it so much, that we each spent time after our vacation trying to recreate it.

Elotes. That's the appetizer that stole our hearts. Elotes is a Mexican style grilled corn on the cob. It's grilled whole and smothered in a chipotle-like creamy sauce and topped with crumbled Cotija cheese and cilantro.

As most of you know by now, I've been on a health kick (aside from the mini vacation described above). I've been putting a lot of time and energy into taking my favorite indulgences and turning them into something a bit more healthy. Well my new found favorite summer treat, Elotes, were no exception. The recipe I'm about to share with you is the healthy version of this grilled delicacy BUT you should also keep your eyes open for when a more foodie friendly version appears on special in the restaurant. I know my dad is waiting for prime corn season to test out his version.
Elotes

(Healthy) Elotes
What you need:

  • Corn on the cob (grilled)
  • 1/4 cup low fat or non fat mayo (or soy free Vegenaise if you really want to keep it healthy)
  • 3/4 cups non-fat plain Greek Yogurt
  • 1/4 cup chopped cilantro
  • Low fat or fat free feta
  • 1 Lime
  • Red chili powder

Mix the mayo, Greek yogurt and cilantro in a bowl
Spread on top of warm, grilled corn
Top with cheese and extra cilantro before serving



July 2014

July News

This summer has already been so crazy. I feel like I have been running around like a chicken with its head cut off. But in a good way! Between weddings and birthdays and getaways I have had a ton of great experiences already and it's only the first of July!

So in addition to our restaurant and bakery updates and news I want to share with you all just a little tid-bit from my summer experiences in this month's Food for Thought.

Check out the bakery section for some Fourth of July BBQ suggestions and the restaurant section will cover some new product information.

We have some exciting news about the store front as well plus a little history lesson regarding the heart that was put into building McKinney and Doyle.

I hope you all have a happy and safe Fourth of July!

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Old Bakery Sign

Store Front History

When my father and Brian Doyle first opened their bakery on East Main Street, they didn't have any funds for a sign for the store front. So my Aunt Robin, aka my dad's sister, an art teacher at Ridgefield Middle School offered to make the sign for them!

She used basic plywood, sketched out the lettering and hand laid gold leaf on them. 5 years later in 1991 they called on Robin again to make the signs for the restaurant after the move to Charles Colman Blvd.

Those signs hung from 1991 until just this month. They were finally retired and their beautiful patina is now proudly displayed inside on the cafe walls. The new signs were hand carved by local artist Walter Von Egidy of The New Milford Sign Shop. Hopefully they will grace the storefront for another 25 years.

American Flag on Bricks

The Bakery & The Fourth of July

As far as summer BBQs go, there are none quite like those that are thrown to celebrate the Fourth of July. Red, white, and blue, themed decorations, tons of grilled food and sweet treats, and fireworks - I just love it all.

But I also know that while it's fun (at least for me) to spend time preparing and cooking food for your family and friends, it isn't always realistic. Especially in the summer heat.

That being said, why not enlist the M&D Bakery to help you out? I know that the deli case will be completely stocked with cold salads and entree options.

Social Media Fun

Visit McKinney & Doyle's Instagram pageMcKinney and Doyle's Instagram has been slowly growing but we're not satisfied yet!

So far we've been focusing on behind the scenes ingredients, new menu additions, and customer favorites.

There are a few ways to be featured:

  1. email me at rebecca@mckinneyanddoyle.com with your favorite picture from M&D - think date night, celebration, or favorite breakfast treat.
  2. If you have an Instagram, post your picture and tag us with @McKinneyandDoyle
  3. Use hashtags! #McKinneyandDoyle in your post

Check out our page online:

http://instagram.com/mckinneyanddoyle

To follow, search for @McKinneyandDoyle in the Instagram app on your phone or iPad.

The Restaurant

You know we are always tweaking our menus, especially at the bar. Currently, we're on a gin and tonic kick. They're light, crisp, refreshing, and perfect for summer.

Gin and TonicAsk your server to go over the new Gin Card the next time you are in. They'll be able to help you find the right gin for you. That's right, there are differences! In fact, there are 12 options behind the bar all with different flavor profiles.

To accompany your gin selection you also have two different choices of tonic water. We still have our house tonic to add the hint of citrus to your cocktail but now we also have Fever Tree Mediterranean Tonic. The Fever Tree is a bit more herbal and citrus forward; a very clear cut and true tonic.

If apps and social media aren't your thing but you want us to feature a photo of yours, email it to me at Rebecca@McKinneyandDoyle.com and I'll make sure you get your chance!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

All I've been hearing about the upcoming summer is that it's going to be just as intense as this past winter. The heat and humidity is expected to be off the charts which means staying cool will be on the top of everybody's to do list.

I think we can all agree that cooking while hot is probably at the bottom of our wish lists. Going out is a great solution to this problem, but if you're like me, going out every night really isn't an option. So I've been looking for quick, easy, yet still delicious meals to prepare in a major heat wave. The links I've posted below are to recipes that I have tried and loved. But I'd love to hear from you too. What is your go-to meal when it's just too hot to turn on the stove, or even the grill?

Try some of these recipes:


June 2014

June News

June already?! I can already tell this summer is going to fly by. Anybody else feeling the same?

This month is full of announcements from the restaurant and the bakery. I also have a few reminders for you as well as some social media fun.

We spent May celebrating Mom and had a great brunch weekend over both Mother's Day and Memorial Day. Now it's time to show your love for Dad. Father's Day is Sunday, June 15. How are you going to celebrate?

I keep hearing that this summer is going to be a scorcher. That means we'll need to find ways to keep cool which is why this month's Food for Thought is focused on just that.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Important Announcements

ChrissyAs many of you have heard, McKinney and Doyle said an emotional goodbye to our beloved bakery manager, Chrissy. Her creativity and amazing skills will be missed dearly but we are all so excited for her to start this next chapter of her life. If you have Instagram, you should follow her @chrissythebaker for her beautiful (and delicious) creations.

 

Bakery GirlsWhile we are sad to say goodbye, we are happy to announce that one of our long time, very loved bakery girls will be stepping up and taking over Chrissy's duties. Victoria, or Vicki as we all know her, will be assuming all supervisor responsibilities. We know that her experience and cheerfulness will both help her as she takes on her new role.

 

Moving over to the bar, we also bid a very sad farewell to Jess, our head bartender.Jess

She'll be missed by both staff and customers but like Chrissy, will always be M&D family.

Jess is starting her next chapter in Boston and we are all very happy for her.

 

 

Don't Forget

We don't have anything specific planned quite yet, but there are a ton of ideas floating around the kitchen regarding special themed events.

Specialty dinners and events in the bar tend to book up super quickly so I wanted to take a moment to remind you all about our Early Invitation List.

Those on the list will receive announcements about any special event coming up 24 hours before the rest of the public, giving them a chance to book their seat ahead of time.

Joining is easy and completely free. Just send me an email at Rebecca@mckinneyanddoyle.com and I'll take care of the rest.

Don't miss out!

 

Social Media Fun

Visit McKinney & Doyle's Instagram pageMcKinney and Doyle now has an Instagram! For those of you who don't know, Instagram is an online photo and video sharing site and mobile application. And it's 100% free! To check out McKinney and Doyle's page, click here.

To follow, search for @McKinneyandDoyle in the Instagram app on your phone or iPad.

Here's where the fun comes in. We will be posting photos regularly on our own but what we really want is to see YOUR experience. The next time you are dining with us, relaxing at the bar, or taking treats home from the bakery, snap a photo and share it on Instagram. Tag us by typing @McKinneyandDoyle in your post and we'll feature your photo on our profile. We'll also be checking #McKinneyandDoyle for photo ops.

If apps and social media aren't your thing but you want us to feature a photo of yours, email it to me at Rebecca@McKinneyandDoyle.com and I'll make sure you get your chance!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

The very first thing that warm weather and sunshine does to me is intensify my sweet tooth. But not for just any sweet treat, for ice cream specifically. Cone, cup, right from the carton, doesn't matter to me - I'll take it.

Now, this next part is kind of a confession. Matt and I spent Easter at his grandparents' house and I was in charge of bringing the dessert - something I was very excited about. I decided on a banana caramel cream pie and oatmeal chocolate chip cookies. I made both the night before, which seemed like a smart thing to do.

But, like clockwork, after dinner that night my sweet tooth kicked in. All we had in the kitchen was the pie, which we obviously couldn't cut into, the cookies, and a pint of Ben & Jerry's Vanilla Bean Ice Cream. Inspiration hit me in the face with the idea of an ice cream sandwich.

I apologize to any Boland's who may be reading this, except for Matt because he is just as guilty as I am, but the tin of cookies presented at Easter was four short.

One scoop of vanilla ice cream between two semi warm oatmeal chocolate chip cookies was EXACTLY what I needed before bed. I kid you not, Matt and I thought our creation was so good, I called my parents to tell them about it.

So, the next time you are at home and have a late night sweet tooth attack, I highly recommend trying this. Play with flavors of both ice cream and cookies. You guys, we could really be on to something here. Send me pictures and a description of your custom ice cream sandwich. I would really love to see and hear about them.

May 2014

May News

Happy May everyone!

We officially made it through that horrible winter. I am absolutely loving this sunshine and these warm breezes, aren't you? I hope you've all been spending as much time outdoors as possible.

Anyway, this month I get to share a fun new bar promo with you in addition to some seasonal cocktail updates. Of course, the warm weather helps make the bakery's soda fountain shine. Speaking of the soda fountain, it was my inspiration for this month's Food for Thought.

Don't forget to show Mom how much you love her next weekend! How are you celebrating?

As a final note, read on to find a very important question that I'm hoping to get your feedback on.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

To Blog or Not to Blog

So I have been toying around with the idea of starting a blog for M&D. But before I get started I was hoping to get some feedback from all of you.

Hands Typing

I would like to center the blog around food industry trends, how to's in the kitchen and party planning fields, and recipes. For example:

  • How to pair wine with your dinner menu
  • Farm Raised versus Wild
  • Recipe: Classic Bolognese Sauce

Just to name a few.

Are there any specific ideas that any of you are interested in learning more about? I want you to use this blog as a resource. Please reach out to me with any of your ideas! Becky@McKinneyandDoyle.com

 

Bakery Updates

Shannon at the soda fountain

By now you all know about my sweet tooth. It basically runs my life. Which is why it totally makes sense that the soda fountain is the only thing I can think about. This is just a reminder that the summer favorites are all available in the bakery now! Frozen lemonade, coffee shakes, milkshakes, malts, Italian soda, I could go on forever! Sounds like a great Mother's Day treat if you ask me!

 

Restaurant News

I'm a little late on this, but the most recent cocktail update hit the bar a few weeks ago. It's called Smokin Pa-Ha and it's based on a classic tiki drink called the Jungle Bird.

We switched the Black Strap Rum used in a Jungle Bird with a lightly smoked Mezcal. Next, we played around with the measurements of fresh lime juice, pineapple, and Campari before adding fresh Terragon to compliment the Mezcal. Voila! The Smokin Pa-Ha was born.

THIS WEEK you can try out six more new cocktails including the Pisco Bang Bang. This drink is made from Bangkok Tea infused Pisco. Bangkok is coconut, lemongrass, and ginger and pisco is a grape brandy distillate. The Bangkok Tea is mixed with fresh lime, lemongrass syrup and an egg white, forming a perfect frothy texture that defines a classic pisco sour. Word on the street is that this cocktail may become our summer favorite.

Rosé All Day Thursday's

How do you like your Rosé ? At the bar? In the restaurant? With lunch? Dinner? Take your pick!

El Coto Rioja RosadoRose Bottle no label
Spain
50% Tempranillo and 50% Garnacha

P45 Cotes du Rhone Rosé
Syrah Grenache

Santi Rosé
Italy
Corvina & Rondinella

Three different styles
$5 per glass
$10 for a flight of three

The purpose of this promo is to allow you to taste through different styles and understand why
Roséis the perfect spring/summer beverage!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

Matt and I celebrated our five year anniversary in March. We decided to treat ourselves to a night out equipped with a personal driver, champagne toasts and an over the top meal experience.
Champagne

Our driver picked us up at 6 o'clock and drove us to my favorite restaurant in our area; Sovana Bistro. It's a French American bistro known for their homemade pastas and classic entrees, as well as their amazing cocktail list. When I called and made the reservation, I had requested two glasses of champagne to be at the table so our celebration could start right away.

Right on cue, as soon as we were seated our server greeted us with two bubbly glasses and a "Happy Anniversary." The night was off to a wonderful start.

Matt and I split three, yes three, appetizers before we even considered our meal. Tuna tartar, zucchini and goat cheese fritters, and a small order of truffle oil mac and cheese. Mac and cheese may not go with our elegant theme, but truffle oil definitely does and there was no way I wasn't trying it. Anyway, even though we were already full, we decided that we HAD to order pasta from a place known for its pasta, right?!

I went with homemade pappardelle noodles smothered in a wild boar bolognese sauce. Matt went with house made rigatoni (his absolute favorite) with a light tomato basil sauce on top. Both were incredible. I took the level of class down a notch when I used my finger to eat up every last drop of sauce. Oh well.

At this point we were ready to burst; Three appetizers and our pasta dishes down, plus a glass of champagne each and a bourbon cocktail each. We could have rolled back out to the town car. But no. A special occasion cannot be void of a decadent dessert. And sharing one meant we could only choose one. So we each ordered our own dessert too.

Matt had a slice of chocolate cheesecake with beer battered bananas and peanut butter sorbet and I swear, that sorbet was like dipping a spoon in a jar of the best peanut butter of all time. I ordered a brownie (but it was more like a large piece of fudge, so amazing) that came with caramel chocolate ganache and caramel-calvados ice cream truffles. And who can have a super-rich dessert without a chocolate martini?

To make a long story short, our anniversary dinner was incredible and worth every penny. It's good to treat yourself every now and then, especially for special occasions. But as soon as we got home, even though I was insanely full, the only thing I could think about was my pasta. How can I make that here? Why can't I create a meal like that in my kitchen?

Well I can. And so can you. It may not be on the same level as the restaurant (and if it is, maybe you should own one!) but it will be delicious, satisfying, and rewarding. Between talking to my dad, scoping out Pinterest, and doing some online research I will be making homemade pappardelle noodles and homemade rigatoni at some point in the near future.

Select the links below for the recipes:

To make this month's newsletter a bit more interactive, I'd like to get your feedback on the type of sauces I should go for. In February Matt and I made a lamb ragout and it was fantastic. I want a new challenge. What would your ideal sauce be for both pappardelle noodles and rigatoni?

Email me at: Rebecca@mckinneyanddoyle.com
with your suggestions and for next month I'll make it my goal to try each one!

April 2014

April News

You guys ... I think we made it out of winter alive. The forecast I'm looking at has nothing below 55 degrees for the next few weeks. This makes me a VERY happy camper.

This month's newsletter is just a little bit different. While we have some updates in the works in the bakery and restaurant, we're more focused on answering common questions and teaching you newEaster Polaroids things.

With Easter coming up you can check out and order from our Easter holiday menu, found in the bakery section. The restaurant portion of the newsletter, directly left of this dives into a lesson about cocktail creation. Food for Thought offers a new challenge for you and I both and down at the bottom you'll find a short description on the five Mother Sauces of the food world and how you can play around to make them your own.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

The Five "Mother" Sauces and How to Transition Them

As winter shifts into spring we're focused on simple shifts this month too. Andrew, my father, and I thought that it would be fun to share some basic background information on the 5 "Mother Sauces" of the food world and then get into how you can transition them into something a little different.

The five essentials, coined the Mother Sauces by the Father of classic French cuisine, Auguste Escoffier, include Béchamel, Espagnole, Veloute, Hollandaise, and the classic Tomate Sauce. So let's start with what each one is exactly.

Béchamel

A roux of butter and flour cooked in milk that usually serves as a base for Mornay - béchamel with cheese.

Espagnole

There are many variations in how this mother sauce is made and the derivatives it serves as a base for, but the basics are the same. A very dark brown roux is enhanced with either veal stock or water plus browned bones, bits of beef, vegetables, and various seasonings. The sauce is reduced and frequently skimmed adding tomato paste or fresh pureed tomatoes towards the end of the process, following by a final reducing.

Veloute

Veloute sauce is made with a light stock, like chicken or fish, combined and thickened with a blonde roux. So essentially, the sauce is made with equal parts butter and flour (the roux) and stock. Salt and pepper are usually added for seasoning as well. As a side note, Veloutes are usually named by the type of stock used in preparation. For example - Chicken Veloute.

HollandaiseBrown Egg

One of my favorites! Hollandaise sauce is made by emulsifying egg yolk and liquid butter which is then seasoned with lemon juice, salt, and pepper (usually white or cayenne).

Sauce Tomate

Yes, this is the classic tomato sauce that we all know and love. However, Tomatoestraditionally, this sauce has more flavor and takes a bit longer to make than what we are used to having on pizza and pasta. To make traditional Sauce Tomate, a chef renders salt pork before sautéing aromatic vegetables. THEN he/she adds tomatoes, stock, and a ham bone before letting everything simmer in the oven for a couple hours. Traditionally, the sauce would then be thickened with roux, and some chefs still do this, but the tomatoes themselves really are enough to thicken the sauce.

Once you are familiar with how to prepare one, two, or all of the mother sauces, you can start to play around in your kitchen with different spices, different stocks, and extra ingredients. It's amazing how different vegetables can alter the taste of a sauce and the depth that wine can add as well.

While some people view cooking as a science, measuring out every ingredient and sticking to exact recipes, others view it as an art. You turn it into an art when you experiment. Sometimes you'll fail. I certainly have. But then other times you'll be so successful you'll wish you had written down every step you took so you can recreate your masterpiece again. Whichever method you choose - enjoy!

Bakery Updates

The Easter holiday menu is available in the bakery! This year the order cut-off date is April 16 at 9PM so be sure to get your order forms in before then. If you don't have time to stop by the bakery, you can print the menu off of the M&D site and fax it in to 845-855-3787.

In case you are unfamiliar with our seasonal springtime options, the menu includes some of our staples like Carrot Cake and Coconut Mousse Cake, along with some fun new additions like Bananas Foster Cheesecake and Boston Cream Pie.

If you're looking for a more savory option, we're offering Prosciutto and Honey Mustard Palmiers, Asparagus Stilton Pastries, and Jumbo Maine Shrimp Cocktail, among others.

The bakery shelves are also stocked with Chocolate Bunnies and "Robin's Egg" Malt Balls but these tend to go pretty quickly so stock up before we sell out!

In addition to our Easter menu items, our warm-weather specialty drinks have finally returned! The soda fountain was lonely all winter but with the spring weather we are cranking out shakes, smoothies, and fresh-squeezed lemonade to help brighten your day.

One final note, the bakery will be closing at 5 PM on Easter Sunday, April 20. Be sure to grab your goodies before then.

Restaurant News

A lot of people have been asking me how Andrew comes up with each season's cocktail list. It's a great question because he is somewhat of a wizard when it comes to these things.

While I am waiting for the new spring/summer menu to be finalized I figured this month would be a good time to talk a little bit about classic cocktails. What defines a cocktail? What was the first Cocktail Glass with Lemon Twistcocktail? How have they transitioned over time? How can you tweak a classic to make it your own? Fun, right?! This was actually Andrew's idea ... he's a wizard and a genius. But I'm the writer, so below is a run down of everything he taught me about this idea.

Let's start with the very basics. A cocktail is an alcoholic drink that includes at least two ingredients. Usually, at least one alcoholic component, and at least one sweet component. Though it may, and often does these days, include a souring or bittering ingredient as well. A classic cocktail is, essentially, any cocktail designed between the years of 1887 and 1934.

ShakerWe all know that during Prohibition in the US (1919-1933), alcoholic beverages were illegal. We also know that they were still consumed in what are known as speakeasies. However, the quality of the liquor that was available was significantly worse than before it was banned. Because the quality was so diminished, honey, fruit jucies, and other flavorings were added to mask the bad flavor of the spirits.

After Prohibition, cocktails became less popular until the 1980's when vodka started to substitute for gin (what was most commonly used in Prohibition drinks) in drinks such as the martini. It wasn't until the early 2000's that traditional cocktails, and gin for that matter, began making a comeback.

Classic cocktails are a staple for any bar. The fun part is making them unique with simple tweaks. For example, a Manhattan, traditionally made with rye, sweet vermouth, and ango bitters, can be tweaked with bourbon, sherry or port, and mole for something classic with a twist. The idea is to have fun with ingredients and play around until you come up with something you love.

What are you waiting for? Get mixing!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

I know that I have been on a major health kick lately. I still am, honest. BUT every now and then you need to indulge. That's exactly what I did this past Valentine's Day. For the past four years Matt and I have gone to our favorite tapas bar every year on Valentine's Day. The food is incredible, the service is amazing, and the sangria is too good. But this year we wanted to do something different.

I reached out to my dad for a recipe. He had recently made this lamb ragout that was out of this world. Matt and I both talked about it for weeks after, saying how badly we wanted to try and make it. Valentine's Day was the perfect opportunity.

Unfortunately, most of the time when my dad cooks at home, he's going based on taste and texture and has a huge skill set to rely on so he did not have a formal recipe to send me. Fortunately however, he is incredibly talented and was able to write down a recipe for me to follow. How he came up with it, I don't know but I also don't care because it was delicious.

The sauce was made with lamb shank, carrots, celery, onion, a full bottle of red wine, crushed tomatoes, tons of garlic, olive oil, oregano, thyme, salt, pepper and this last one was a shock to me, but anchovies.

Because I was lazy and did not read through all my father's instructions regarding the sauce, I didn't realize that it would take a minimum of two and a half hours to finish. No real issue though, we made a platter of fresh mozzarella, prosciutto, roasted peppers, and fresh basil all drizzled with garlic infused balsamic vinegar. We snacked on that and a bottle of champagne while the smell of slow cooked lamb ragout kept our appetite at large.

platter of fresh mozzarella, prosciutto, roasted peppers, and fresh basil all drizzled with garlic infused balsamic vinegar

With our appetizer gone and the ragout still in the middle of the cooking process, we decided that since we had time we'd go for some homemade pasta. And what pasta could be more decadent than homemade gnocchi? None? That's what I thought.

Gnocchi is surprisingly easy to make. Time consuming, but simple. Potato, flour, egg, and seasonings is really all you need. Our dumplings came out a big larger than what we're used to seeing but they definitely went great with our ragout.

To end the meal we made turtle brownies. And ate them hot out of the oven. I am (slightly but not really) ashamed to admit this, but we each ate four. We were full before the first one but caramel melted into chocolate with a touch of walnuts ... I'm sorry, but no one is ever too full for that. And I laugh because Matt says "he's not really into sweets."

...I also ate one for breakfast the next morning.

...Okay, the entire tray was gone by noon on February 15.

For the full recipe on any of our Valentine's Day meal please email me at rebecca@mckinneyanddoyle.com

Mezcal in Oaxaca

Mezcal is only produced in 8 regions of Mexico, Oaxaca being one of them. Andrew and the group he was traveling with visited a variety of villages, each of which have their own production technique based on family traditions, but there a few basic similarities.

The hearts of the agave, knows as the pinas, are harvested after a minimum of 10 years, depending on the varietal. Next, they are slow roasted in what's best described as an underground oven. If you've ever tasted Mezcal, this is how it gets its smoky flavor. Of course, the intensity varies based on the roasting time, which ranges from six to 10 days total.

After the pinas are roasted, they're crushed with a "tahona," which is essentially a massive wheel. Here's the best part, the tahona is pulled around a ring by a horse. The juice is then fermented. Once the fermentation process is finished, the juice is known as Tepache.

Next, the Tepache, once the pina shreds (aka bagasse) are removed, is ready for distillation. It usually goes through the distillation process twice before it is diluted to either 50%, making it 100 proof.
While each family followed different production traditions, such as adding a pound of chili to the fire while fermenting, they did all have one thing in common. Each was over joyed to teach the small group their traditions and techniques.

The group was just as thrilled to learn all they could about the culture and history behind Mezcal. They were also more than happy to enjoy the homemade, authentic, Oaxacan meals. Who wouldn't be?

March 2014

March ... in Like a Lion but Hopefully Out Like a Lamb

The good news is it's March so we MUST be getting close to crawling out of this very long, very cold winter, right? The bad news is, it's snowing heavily as I'm writing this. In fact, we are supposed to get up to 11 inches in the next 24 hours. *Sigh* Hopefully this is the last storm.

Anyway, in this month's Food for Thought I share my Valentine's Day home cooked meal. We'll also take a look behind the scenes of the bakery and restaurant to see what's new on both sides. I also had a chance to sit down with Andrew and learn all about his amazing trip to Mexico back in January. He traveled there along with 11 others to study the cultural history and production methods of Mezcal.

I hope that you are all staying warm during this final (fingers crossed) snow storm of ours. Spring HAS to be right around the corner! Remember, I love hearing from all of you so feel free to reach out with any recipe or cocktail ideas, or any general comments or questions.

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Bakery Updates

It's March! You know what that means. Our famous Irish Soda Bread is back. Well, I guess we never truly say goodbye to it throughout the year but you'll definitely be seeing more of it this month. Keep your eyes peeled for St. Patrick's Day themed cookies and drink specials too. Chrissy is always coming up with new amazing treats that are NOT to be missed.

Since the holiday falls on a Monday this year, the restaurant will not be open to serve the traditional corned beef and cabbage. However, we will be offering it to go through the deli case in the bakery. We'll also make a large batch of Irish lamb stew to sell by the quart. While we'll work hard to keep the case stocked, it's best to call and order any of our holiday items ahead of time. Don't forget to end your meal with Bailey's Irish Cream Cake!

 

Restaurant Updates

New Cocktail Menus

You can definitely expect some seasonal menu changes as we enter the spring season. But until then, we do have some amazing new drinks to offer in the restaurant. Word on the street is that it's been a huge hit so far. Let me know what you think the next time you visit the bar or restaurant. Here's a little preview:

Golden Gate
Madagascar vanilla bean infused cognac, fernet branca, pedro ximiniez, and fresh passion fruit nectar

Solera 23
Zacapa aged rum, carpano antica sweet vermouth, dry orange curacao, orange citrate, and orange oils

Damson Fizz
Damson plum gin, ginger liqueur, fresh lime juice, lemon juice, agave nectar, egg white, carbonation, and hibiscus bitters

Abeilles in Motion
Nolets silver gin, lavender thyme infused honey, and fresh lemon juice all topped with French sparkling

The Cyclist
Fresh mint, Zacapa 23 rum, tempus fugit crème de cacao, Madagascar vanilla tincture, and coconut soda

Oaxacan Botanist
Pierde almas botanical 9 mezcal, green chartreuse, luxardo maraschino and fresh lime

Thai Blackberry Mule
Muddled blackeberries, ciroc coconut vodka, dry curacao, and lime topped with spicy ginger beer

Midnight Sour
Ketel Oranje, vanilla bean syrup, lemon juice,and mole & fig bitters with a red wine float

On a personal note, I just have to say that I am so proud of the menus that Andrew works so hard to develop. And of the team he has put together behind the bar. I hope you all get the opportunity to stop by sometime soon and try some of these new drinks out and spend some time talking to the staff.

 

Just a Couple Announcements

As a short but sweet announcement, in the current Hudson Valley Magazine, there is a feature on smoky drinks. Check it out to see which M&D cocktails made the cut!

Additionally, the Midnight Sour detailed in the restaurant section above, is going to be featured in Ketel One Quarterly! The publication aims to guide both the professional and amateur bartender on how to create signature cocktails out of classics through tweaks.

 

 

Roasting Agave

The hearts of the agave, knows as the pinas, are harvested after a minimum of 10 years, depending on the varietal. Next, they are slow roasted in what's best described as an underground oven.

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Food For Thought

In January I started training for my first half-marathon coming up in March. With my focus on running and getting into better shape, I've had to get even more focused on my nutrition. I've been doing the healthy cooking thing for a while but kind of fell off track once Thanksgiving and Christmas came around. Once my training officially began, so did the healthy cooking (again).

Now, I've been pretty good with my diet since then, EVEN when I find myself out to eat. But I have to be honest, visiting my brother, Ryan, and my nephew, Jacob up in Albany a couple weeks ago, I struggled. I love my brother, but let's be real, his eating habits are horrible. Not that I can blame him, really. He works long hours, sometimes late into the night, and is raising his now 16 month old son. Spending a ton of time planning out healthy meals and preparing well rounded dinners isn't too high up on his list of things to do.

Jacob certainly loves his fruits and veggies, but Ryan ... not so much. Since he's so busy all the time he usually just grabs something to go from the restaurant he's been working in. And it's usually something fried. Then, like most people, he likes to indulge in a little sweet treat when he finally has some time to relax (keep in mind this is after the baby has gone to sleep and he's cleaned up the apartment, so we're looking at 10PM at the earliest).

So, since I didn't want to completely forego my nutrition for the several days I was staying with Ryan, I offered to food shop and cook. Ryan was happy to accept the offer since it was a major time saver for him. Little did he know I had ulterior motives. My goal was to cook something healthy that Ryan not only enjoyed, but that would be easy enough for him to make on his tight schedule.

Success.

I made a quinoa bake and it couldn't be easier. Cook one cup quinoa in boiling water, pour it into a casserole dish and top with a jar of your favorite tomato sauce. Sprinkle in some of your favorite spices and herbs, I like crushed red pepper and fresh basil and then cover in a thin layer of cheese. Bake until the cheese on top is melted and browning. This dish can easily serve four people and I doubled it when I made it at Ryan's so he could freeze a lot of it. You can even prepare everything the night before and then just throw it in the oven when you're ready to eat. I was thrilled when Ryan asked me how to make this dish because it's something that's relatively healthy without tasting like health food and something that both he and Jacob can enjoy!

I have a ton of simple, healthy recipes that take almost no time to put together. I definitely plan on introducing my brother to more of them in the near future!

What are your favorite quick and healthy meals? You know I am always open to new recipes!

February 2014

Love is in the air

2014 with logo

Is anybody else ready for spring yet? This winter weather is really getting old. I cannot wait for sunshine and warm breezes.

Aside from the seemingly constant snow and ice, I hope you are all having a wonderful 2014 thusSnow Flake far! Hard to believe January came and went as quickly as it did. Anyway, this month I have a ton of fun stuff to share with you including the long awaited Valentine's Day Escape specials that we'll be serving in the restaurant next week, the bakery's seasonal sweet treats and a lesson in quick healthy meal preparation.

I know it's a long shot, but hopefully by next month's newsletter we'll be starting to crawl out of this winter hole we've been stuck in. Fingers crossed everybody!

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Bakery Updates

Hot Stuff CakeThe restaurant isn't the only place we can help you celebrate your love.

The bakery is offering personalized heart shaped cookies, chocolate dipped long stem strawberries, and heart shaped chocolate raspberry mousse cakes.

Since I can't make it to any of the M&D Valentine's escapes this year, maybe my very first Valentine (aka Dad) will be kind enough to send me some sweet treats from the bakery. I know, I'm subtle.

 

Restaurant Updates

Remember the Valentine's Day "escapes" I told you about back in January? Well the specials are officially finalized!

If you join us for an evening in Paris (Wednesday, February 12), you'll have the option of enjoying:

Coquilles St. Jacques, Sole a la Grenobloise and/or Confit of Duck.

On Thursday, February 13, travel with us to Florence and enjoy Grilled Asparagus with shavedCandy Heart I Love You parmesan, Bistecca alla Fiorentna (classic streak Florentine served with cannaloni beans and lemon), and/or Tuscan Chicken baked with olives, carrots and, fresh thyme.

Lastly, escape to Hawaii on Friday, February 14 when we'll be serving Fresh Tuna Poke, Shoyu BBQ Salmon, and pineapple roasted pork tenderloin.

Remember that we will also have our regular dinner menu available during each of our Valentine's Day celebrations so you can still indulge in some of your favorites. Please call the restaurant at 845-855-3875 to check for availability. Reservations are recommended.

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Food For Thought

I am 100% guilty of going way off course over the holidays. There were too many cookies and too much eggnog for me to pass up. Then on New Year's Eve, Matt and I indulged in an absolutely incredible 5 course chef tasting menu followed by dessert cocktails and Thai takeout the following afternoon. Now that the holidays are over, I am determined to get back on track with healthy but delicious meals.

As usual, Pinterest will be my go-to source for ideas, but I'm also open to whatever ideas you may have. So if you have a great healthy recipe please send it my way!

For now though, since I am writing this on the same day that I am planning out this week's dinner menu, I'll share with you some recipes I found online. Unfortunately they will all be new to me so I can't give a review - but if you end up trying any I'd love to hear your feedback.

So what's for dinner at my place this week?

Spaghetti Squash Bake
This one I can semi-vouch for. I've never made this particular recipe but I LOVE spaghetti squash so how can I go wrong? Right?

Grilled Salmon with Zucchini Noodles
Salmon? Good. Zucchini? Good. No problems here.

Turkey Chicken Meatballs
Yum! Ok! Maybe over some more spaghetti squash. *Drooling*

Crock Pot Black Bean and Quinoa Soup
In terms of health food, quinoa is another favorite of mine. Plus I absolutely love using my crock pot. Sold.

Seared Sea Scallops with Hoisin Glaze
Ok, ok, this one I've made before. But scallops are my favorite and I'm craving them.

I try to cook five nights a week. Typically I make just enough for the one night's meal but usually, especially with spaghetti squash because you get SO much out of just one, I have enough leftovers for night six. That leaves one night for a little splurge aka takeout or going out.

I'm looking forward to trying these recipes out. Hopefully they taste as good as they sound. If you try any, let me know! Maybe we can share notes.

January 2014

Happy New Year!

2014 with logo

Welcome to 2014 everybody! I can't get over how fast last year flew by. I hope you all had a wonderful holiday filled with laughs, love, and lots of happiness.

Since January tends to be a fresh start for so many of us each year, this month I'd like to focus on how you can stay on track with your resolutions without giving up delicious eats. Check out the Bakery Section as well as this month's Food for Thought for some ideas.

I have a couple friendly reminders for you the restaurant section as well so be sure to take a peak.

Again, I hope you all enjoyed the holiday season and may 2014 be your best year yet!

As usual, enjoy this month and keep in touch! Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

Bakery Updates

I know that the M&D bakery, or any bakery for that matter, probably isn't the first place that comes to mind for lunch or dinner when you make the standard New Year's Resolution to be healthier. But it's not all Danish and milk shakes.

Many of us start a new exercise regime in the New Year which takes a while to get used to. And Rabbit & Carrotwhen you are exhausted from work and your new fitness routine, cooking isn't really on the top of your to-do list.

Instead of ordering a pizza and promising to spend an extra hour on the treadmill the next day, stop by the bakery and check out the deli case. The guys in the kitchen are always whipping up tons of different soup options and cold salads. Soup, salad, and a warm wheat roll sounds like a healthy and comforting meal on a long cold night.

If you just can't ignore your sweet tooth, you could always try a skim milk steamer with sugar free syrup or a regular coffee with some flavor added as well. Is it a milk shake? No. But it works to satisfy, I promise!

Restaurant Updates

Just a couple of friendly reminders this month.

First off, the Brown Spirits Tasting is this Thursday, January 9 from 6-8:30PM.

I know a lot of you purchased passes in advance but if you didn't get a chance to, that's ok! Just pay Click here for Brown Spirits Tasting details$49 at the door to enjoy different hand crafted bourbons, single malts, and ryes all paired with passed hor d'ouevrs.

It's bound to be a fun night so whether you already know you love dark spirits or are just curious about them, come spend the night with us.

Now I know it is only early January, but Valentine's Day will be here before you know it. The restaurant books up early for this romantic evening so make your reservation as soon as you can. I'll be sending out an update later this month on the menu we'll be featuring as well as any special offers.

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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