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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

Restaurant Hospitality Magazine Logo

Best Global Cocktail 2015

Every year, Restaurant Hospitality Magazine selects the Best Cocktails in America. And this year, McKinney and Doyle made the list!

I am too excited writing this post. In fact, rather than try to put this intro into my own words, I am going to quote the source itself.

"Not only has America's love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality's editorial staff selected 16 top cocktails prepared by mixologists around the country."

So here's the deal. Restaurant Hospitality Magazine's Best Cocktails in America are broken down into categories. We've got:

  • Desserts
  • Martinis
  • Whiskey/Bourbon
  • Vodka
  • Tequila/Mescal
  • Gin
  • Rum
  • Global

There are hundreds of entries from all over the country every year and every single entry is judged based on both creativity and balance. As you can imagine, narrowing down hundreds of amazing concoctions is no easy feat and being named a winner is quite an honor. THIS is why I am so thrilled to announce that McKinney and Doyle was not only a winner this year, but was the first place winner in the Global category!

For those of you who don't know, Andrew Sarubbi is an integral asset to McKinney and Doyle as a whole. He is the driving force behind the bar and the creator of Midnight in Chiang Mai, the drink that stole the hearts of the editors from Restaurant Hospitality Magazine.

Midnight in Chiang Mai is made with Leblon Cachaca, Giffard Banana Liqueur, Thai lemon curry liqueur, fresh lime juice, lemongrass syrup, and a habanero shrub float. If you're like me, and are not sure what some of those ingredients even are, let the judge's response help clue you in.

"One big trend we noticed in this year's contest was the use of spice. Apparently American palates are heating up, and Sarubbi launced a two-pronged sensory attack with the use of Thai flavors and a float of habanero shrub. This one could have gone over the top, but it manages to stand at the edge of delicious and dangerous. We'll have another."

Sounds like something I would love, what do you think?

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page December2015

December News

"May your days be merry & bright."

I hope you all had a great Thanksgiving! It was so nice to head up to New York and spend time with my family (and to enjoy some great meals at the restaurant!). I can't believe I'll be back in just a few short weeks to celebrate Christmas together. With so much family time, it's clear why this is my favorite time of year.

I'm excited to share this month's news with you as it's a really great way to close out 2015! Here's a hint:

Restaurant Hospitality Cocktail Magazine Winner 2015

Pay close attention to the bakery section this month too. I know Thanksgiving just ended, but it's time to think about your December holiday orders.

As far as the restaurant goes, there will be some schedule changes between Christmas and New Year's that I don't want you to miss.

Lastly, as we near the end of another year, I'd really love to get your feedback. Is there anything you'd like to see more of in these monthly updates? Do you have any ideas for our blog?

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

Bakery

This is the craziest time of year for the bakery. Thanksgiving Eve was a smooth success thanks to Vicki and her wonderful staff. I know how crazy that day can be and I was not jealous of the girls who spent the day putting together hundreds of orders while also maintaining the regular bakery duties. I did however miss the dozen or so soft sweet butter rolls that used to fuel me through that triple shift. Anyway, I've just received word that the order forms for December holidays are ready.

You can find the order forms online here, or swing by the bakery and pick one up.

Bakery Items

Whatever you do, don't miss the order cut off date! Orders will be taken until Tuesday, December 22.

Lastly, please note that the bakery will be closing at 4PM on Thursday, December 24.

Restaurant

This is the one time of year where you can get brunch at McKinney and Doyle six days a week. Are you drooling yet? Because I am. Starting the day after Christmas Day, the restaurant will be serving brunch from 10a.m. to 3p.m., Tuesday through Sunday up until New Years. Breakfast

Nobody wants to make breakfast or lunch every day for their family members that are visiting for the holidays, so let McKinney and Doyle do it for you. Just keep in mind the two days we will be closed will be Christmas Day and New Year's Day (plus any Monday, but that's standard). The restaurant will go back to its regular hours starting on Saturday, Jan. 2. Feel free to call if you have a party of six or more to make a brunch reservation!

Also, please note that the last available reservation in the restaurant on Thursday, December 24 will be for 8:15p.m.

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

Seasonal Fall Treats

Starbucks® ain't got nothin on our pumpkin lattes and coffee. Visit the girls in the bakery for a sweet pick-me-up before work or during your afternoon slump.

Ask about our new treats too! The beautiful Vicki sent me a photo of the newest member of the M&D cake family - Vanilla cake with pumpkin mousse and cinnamon buttercream. Doesn't it look divine?

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page November2015

November News

"Give thanks for a little and you will find a lot."

It may only be November 2, but it is NOT too soon to start thinking about the holiday season. Thanksgiving is just a few short weeks away! You know the drill, winter coats go on, holiday menus come out. The bakery section of this month's newsletter will go over specifics for your Thanksgiving orders.

I was thrilled a couple of weeks ago when a McKinney & Doyle box was delivered to my door. I was even more thrilled when I opened it up and saw a collection of all of my favorite pastries and cookies inside. Food for Thought this month is about how I transformed one of those pastries into something more.

Andrew has some really awesome stuff going on behind the bar this season so if you check out the restaurant section you'll learn more about November's featured cocktail and its history.

As we enter the holiday season, it's easy to get wrapped up in the chaos at the mall. But we have a gem of a shop right in the village of Pawling that deserves a second glance. I've included a preview of last week's blog post about Good Tidings as a reminder of the gift shot right next door!

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

Holiday Shopping in Pawling, New York

Over the past few years I have noticed a shift in my holiday shopping style. I cannot stand going to the mall. It's crowded, loud, and stressful. Yuck. But I also hate doing all of my shopping online because I feel like I miss out on so much of the holiday spirit. I have fallen in love with some of the boutique stores in Saint Pete and I was recently reminded that one can have that same experience right in our beloved village. Have you been in our gift shop lately? Good Tidings is the perfect place to find your season's greetings.

I like to pride myself on my gift giving ability. I am not one to just pick up any random thing to give to somebody I love. No. The gift needs to be perfect and thoughtful, which is another reason why I can't deal with the mall over the holiday season. The stress just makes me anxious and eager to get the heck out of there so my gifts are never as meaningful as I'd like. But the beauty of a boutique, specifically Good Tidings, is that the second you walk through that door, you're greeted by knowledgeable staff, not a seasonal employee, who can answer any of your questions because every single item offered has been hand selected. This is especially helpful when you're buying something for somebody who is hard to shop for.

Good Tidings Gift Shop

Good Tidings isn't just a random small town shop either. You can find some truly amazing products from apparel and jewelry to children's toys, fine glassware, home goods, and gourmet chocolate, jams, and spreads. Brands include:

  • Melissa & Doug
  • Alex and Annie
  • Vera Bradley
  • Crabtree and Evelyn
  • Yankee Candle

Oh and another thing. I am the WORST gift wrapper of all time so I'm always thrilled with shops offer to wrap a gift for me, especially for free. Good Tidings has got your covered. You can choose the paper, tissue, bag, bows, Sherri and ___whatever you'd like and Sherri and her staff will hook you up with gorgeous free gift wrapping. No time to hit the post office? That's fine, they'll ship gifts for you too!

 

Are you starting to see why boutique shopping is the way to go come holiday season? Pawling may be a small town, but we are super lucky to have a gorgeous, friendly, and diverse boutique right in the center of the village. Pop in the next time you're waiting for a table for brunch or picking up a midday snack from the bakery. It's such a treat to have such a gem of a shop right next door.

November Holiday Orders

I know I talked about how excited I was about the box of treats I got from the M&D bakery, but the bakery is so much more than sweets! Especially around the holidays.

As most of you know, we create special holiday menus between now and the end of December offering a variety of appetizers, side dishes, and of course ... desserts.

Thanksgiving falls on the 26th this year which means that orders MUST be placed no later than closing on
Monday, the 23. You can schedule to pick up your orders up until
9PM on Wednesday, November 25. Remember, we are NOT open on Thanksgiving Day.

Check out this year's November holiday menu online here.

You can also grab one the next time you are in the bakery
OR call and have us fax you a copy - 845-855-3707. Start prepping!

The Bar & Restaurant

At the Bar
Any whiskey fans out there? Did you know that the Old Fashioned cocktail that so many of us know and love is not actually the classic preparation? The muddled orange and cherry is actually a newer adaptation to the classic version. Not that there is anything wrong with that, I just found it interesting!

Technically, a cocktail is a combination of a spirit, sugar, water, and bitters. A "fancy" cocktail included a broken lemon or orange peel overtop. So a classic Old Fashioned is really a whiskey cocktail with an orange peel broken over top. The essential oils from the peel add flavor (much like when you order a martini with a lemon twist).

These days, we like to get super fancy :) Check out the November Evolution of the classic "Old Fashioned."

The Whiskey Old Fashioned
high west double rye, rich demarara syrup, angostura and orange bitters

Jimador's Old Fashioned
single vineyard tequila ocho plata, fidencio mezcal, almond orgeat mole and orange bitters

Local Harvest Old Fashioned
barr hill gin, local honey syrup, apple bitters, nutmeg bitters

The Brandy Old Fashioned
lustau spanish brandy, madagascar vanilla syrup, honeyed apricot and hickory smoke bitters

Brown Bread Old Fashioned
akvavit* scandanavian liquor (made with caraway), date molasses, peychaud's bitters and orange cream citrate

*Akvavit is a flavored spirit made in Scandinavia since the 15th century. It gets it's unique flavor from a combination of spices and herbs including caraway and dill. I'm very intrigued by Akvavit and by Andrew's ideas behind the Brown Bread Old Fashioned.

I am going to blog about this week on "Are You Gonna Eat That?"

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Vanilla cake with pumpkin mousse and cinnamon buttercream

I love getting mail, don't you? I especially love getting mail when it's a box filled with sweet treats from M&D. From frosted sugar cookies to brownies and breakfast pastries, a couple weeks ago I was spoiled with all of my favorites.

It's funny because Matt, my boyfriend, is not that big into sweets and I am the Queen of Dessert. But every now and then, I can get him on board with something if it's really spectacular. He loves the pastries from M&D as they come so I knew that I could create something that would really blow his mind.

Cinnamon Bun French Toast.

If you are strong enough to avoid eating an M&D cinnamon raisin bun right away, save it for breakfast and make this French Toast. You won't regret it.

It was really easy too! I just sliced it in half lengthwise, soaked in vanilla almond milk mixed with an egg, and pan fried on each side for about a minute. The icing side on one slice will caramelize and make your kitchen smell like it's made of sugar. Heavenly.

Syrup is so unnecessary.

top of page October2015

October News


With fall in full swing, we've got new menu items, new bar specials, and seasonal treats that we all know and love.

Based on your feedback, our newsletter format had a little face lift and we'll be focusing more on M&D updates and industry trends. For recipes, tips, and advice regarding all things food and beverage - check out our blog at blog.mckinneyanddoyle.com!

Just as before, I am always here to respond to your questions and hear your suggestions. Reach me any time at: Rebecca@mckinneyanddoyle.com

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

New Bar Specials!

Aperitivo Time

"The HappiestHour" • 4:30–6:30 • Tuesday through Friday at MKinney & Doyle

Libations – Six Dollars

Cliffton Dry Cider, NYWaitress with tray

Negroni Sbagliato
campari, royal rouge, prosecco

Broken Sesame
aperol, royal blanc, toasted sesame, cream soda

Suz Americanp
suze gentian liquor, royal blanc grapefruit, carbonation

Vermouth & Ginger Beer
french or italian rouge, fever tree ginger beer

Food – Five Dollars

Nuts & Olives
thai lemon curry nuts, mixed olives

Burralo Pickles
english stitltion, candied walnuts

Tamale Fritters - two each
ancho chile, sriracha crema

Thai Chicken Meatballs - two each
hoison glaze, scallions

Menu Changes

Seasonal menu changes in the restaurant are my favorite! I miss the days when I worked in the cafe and had the opportunity to taste test everything, but lucky for me I've got some pretty sweet connections when I am up in New York for a visit ;)

If you've been reading our newsletters regularly, you know I don't like to spoil all the fun with menu changes. I always pick one new item from each section of the menu that I am particularly excited about and then I let you discover the rest for yourself!

That being said, let's get started.

Small Plate:

Foie Gras Pate Pops
crunchy croquant brittle

 

Big Plate:

Jumbo Lump Crab "Mac & Cheese"
smoke gruyere, roasted red peppers, cornflake crumble

 

Entree Salad:

New York Farm Salad
roasted beets, carrots, parsnips, thyme, goat cheese, apples and
kale tossed in a hard cider vinaigrette

 

Vegetable:

Sauteed Spaghetti Squash
garlic and lemon

 

Side:

Truffle Mashed Potato
YESSSS

 

Seasonal Fall Treats

Vanilla cake with pumpkin mousse and cinnamon buttercreamStarbucks® ain't got nothin on our pumpkin lattes and coffee. Visit the girls in the bakery for a sweet pick-me-up before work or during your afternoon slump.

Ask about our new treats too! The beautiful Vicki sent me a photo of the newest member of the M&D cake family - Vanilla cake with pumpkin mousse and cinnamon buttercream. Doesn't it look divine?

 

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

Food & Alcohol

Have you guys noticed the trend yet? Alcohol infused food is the new black.

I know we've all heard of beer, wine, and vodka sauces. But that's not what I'm talking about. I mean, check out the recipe in our latest blog post (bottom right hand side of this month's newsletter OR at blog.mckinneyanddoyle.com). We've got liquor infused whipped cream which quickly led to liquor infused cupcakes and sweet treats. In fact, there's a place in DC that calls them cuptails and eating one is just like drinking a vodka martini. Crazy, right?!

So let's go back: We started with boozy whipped cream which led to boozy sweet treats (you can find alcoholic ice pops and ice cream now too!). But the latest and greatest addition to the bar inspired meals has to be booze soaked sandwiches.

There's a deli in NYC called Salume that will serve liquor infused paninis! Sounds a little weird but I don't know, it could be really great.

I'm all for playing with food, so I say "Yay!" to this trend. What do you think?

 

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page September2015

September News


"Autumn ... the year's last and loveliest smile." - William Cullen Bryant

I know we've got a few weeks of summer left but I am pretty excited for fall. Granted, fall in Saint Pete is much different than fall in Pawling, but it's beautiful in either location. I'm mainly just excited for the humidity to die down a bit and for slightly lower temperatures.

This month, in the Food for Thought section I wanted to talk about the five mother sauces of the culinary world. These are staple recipes for every home cook's (and professional chef's) arsenal.

I also thought we could take a moment to talk about a food trend that I've noticed in a ton of blogs, magazines, and restaurants lately. It'd be great to get your input!

Check out the restaurant and bakery sections for some fun fall ideas too.

Last but not least, I've included our most recent blog post, which happens to pair nicely with that food trend I started telling you about above.

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

 

The Five Mother Sauces Every Home Chef Needs to Know

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

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

1. Classic tomato sauce
2. Hollandaise sauce

But do you know about the last three?

3. Espagnole sauce
4. Veloute sauce
5. Bechamel sauce

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

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

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

1. Classic Tomato
Can evolve into:

  • Spanish Sauce
  • Creole Sauce
  • Portuguese Sauce
  • Provencale Sauce

2. Hollandaise
Can evolve into:

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

3. Espagnole
Can evolve into:

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

4. Veloute
Can evolve into:

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

5. Bechamel
Can evolve into:

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

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

Get cooking, friends.

 

Boozy Bread Recipe

The latest blog post on "Are You Gonna Eat That?"

All summer long everybody has been telling me that I NEED to drink Rosé.

"It the best summer wine!"
"It's so light and refresing!"
"OMG I love Rosé!"

I need to be totally honest with you. I don't like it. There absolutely may be a Rosé out there for me, but so far I haven't found it. I'm more of a buttery Chardonnay or a Malbec kinda girl. Anyway, I found this recipe the other day and thought, "Now THERE'S a Rosé I can get on board with," and I just had to share. Are you ready for this? Zucchini bread topped with Rosé infused whipped cream and strawberries. Um, yea. Sold.

I've had alcoholic whipped cream before. When I was in college my friends would take shots with liquor infused chocolate whipped cream on top. I've never been a big fan of shots though so I usually went a more mellow route and would top some hot cocoa with a little bit (sounds way better, don't you think?). Now I've got another way to enjoy the boozy topping. And I get to make it myself. Score!

I can't give you the whipped cream recipe without the zucchini bread recipe too, so without further ado ...

Zucchini Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Greek yogurt
  • 1 cup coarsely grated zucchini

Zucchini Bread Directions:

Preheat oven to 350° F. Spray or butter a loaf pan and line with parchment paper.

In a large bowl whisk together flour, baking powder, baking soda, and salt. In a different bowl whisk all wet ingredients together. Add wet ingredients to dry ingredients and stir until batter is evenly moistened, fold in zucchini. Fill loaf and bake about 30-35 minutes or until a skewer comes out clean. Cool completely.

Rosé Whipped CreamStrawberries

Ingredients:

1 pint strawberries, halved

1/4 cup sugar

1/4 cup plus 1 tablespoon dry Rosé

1 cup heavy cream

Rosé Whipped Cream Directions:

In a bowl place strawberries, sugar and 1/4 cup rose, allow the mixture to macerate for at least 30 minutes. In a large bowl whisk cream and 1 tablespoon rose to soft peaks. Top cake with whipped cream and strawberries.

I have to go. I have to make this right this second. I hope you try it too! Send me photos of your finished product or leave your review in the comments below.

Recipe Credit: The Back Label

Did you know that Quinine, the base of Tonic water, was used in the 1700s to treat and prevent malaria in tropical regions? British officers in India take credit for adding water, sugar, lime, and gin to Quinine to make it enjoyable.

The Spanish then took it up a notch and served that same drink in a large balloon glass with tons of ice and garnishes to bring out the botanical flavors in the gin.

I am of course, talking about a classic Gin and Tonic. Most people can agree that the gin used in this beloved cocktail is important, and it is. But so is the Tonic.

Some brands use a higher or lower quinine level which can mess with the quality and flavor. At M&D we like to use Fever Tree which has a higher quality and quinine level because we believe it gives you a more proper gin and tonic experience.

Can you guess what our featured cocktail is this month?Shaker

  • Gin Mare Tonic
  • Nolet's Tonic
  • Uncle Val's Tonic
  • Greenhook Tonic
  • Tequila Ocho Tonic

Each version of our classic Gin and Tonic will be served with different garnishes to enhance the botanicals in the specific gin.

I'm not going to give too much away so I guess you'd better go try for yourself!

Since we ARE entering the fall season later this month, the bar is also offering Schlafly Pumpkin Ale and Cliffton Dry Cider. Yay fall!

 

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

Nashville is SUCH a cool city! I traveled there last month for a Beachbody Coach conference (a life changing and AMAZING experience) and absolutely fell in love with the city. But what I loved most was definitely, 100 percent, without a doubt, the food. It's funny to see a huge group of people who work in the health and fitness industry all indulging in some great southern barbeque, but it's also amazing because we are all human after-all. Anyway, I've never actually been a fan of barbeque. I like pulled pork every now and then but that's about it. Or, that's what I thought until I had my first meal in Nashville.

To make a long story short, I spent 5 full days in the heart of the city and tried as much as my wallet and stomach could handle. Chicken, pork, beef, and all the sides from mac and cheese to collard greens. Everything, every last bite, was amazing. Smokey, tangy, spicy, sweet, crispy, tender, ugh all of the above. AND everybody was so nice. Can you tell I really loved the city?

Anyway, I wanted to sneak into a restaurant kitchen and chat with a chef or two but unfortunately, between a hectic schedule and very busy restaurants, I never had the chance. Instead, I'm going to keep this short and sweet and tell you my top four recommendations for barbeque in Nashville.

Disclaimer: These recommendations were given to ME by a born and raised local so I cannot actually take any credit for discovering them, especially since I only had a limited amount of time. But I promise, they're awesome.

1. Peg Leg Porker is located in downtown Nashville. It's super casual and worth waiting in the long line. Don't worry, it moves quick.

2. Edley's is another great one. You know it's gonna be good when they only have enough meat for the day. I was told that the brisket always sells out first and that I should get there early and order it before it was gone. I obeyed and do not regret it.

3. B&C BBQ stands for Bacon and Caviar BBQ. They have a "grits of the day special" that can't be missed. It's healthier if I skip the bun and get pork over cheesy grits, right? HA!

4. Hog Heaven was also amazing. It's been a staple for almost 30 years and they're known for "Kickin' Chicken White BBQ Sauce."

Needless to say I had to eat a ton of vegetables and fruit when I got back home to get my equilibrium back but I swear, that Nashville barbeque was worth every calorie.

 

The Bar & Restaurant

Have you ever heard the saying that a square is always a rectangle but a rectangle is not always a square?

The same thing goes for a Smash. A Smash is always a Julep but a Julep is not always a Smash.

Did I lose you? Let me break it down a bit.

The Smash is a pretty flexible cocktail. However to call it a Smash, it mush involve ice (even if it's strained out before serving), fruit (even if it's just a garnish), a spirit base, and typically mint (though other herbs are acceptable as well.) Essentially, a Smash is a cocktail made for hot days, using what's on hand and for "smashing" it all together over ice.

A classic Julep is always served over crushed ice and prepared with bourbon, mint, and sugar.

So you see how they are related now, yes?

Our very talented Andrew is offering the following featured cocktails for September because while they are perfect for the early warm September days, they are also rich enough to transcend into the fall season.

Southern Julep

fresh muddled mint, sugar, lemon, peach and common brandy

Whiskey Smash

muddled mint, citrus and sugar, shaken with Bulleit Bourbon

Totochtin Express

arugula, mint, spicy roasted yellow pepper and pressed lime mixed with Tequila Ocho, Mezcal, and Suze Gentian Liquor over crushed ice

The next time you're in, ask your bartender about our homemade Macadamia Orgeat in the "At a Monkey's Reach" (Andrew puts a TON of hard work into this and you will not soon forget it).

Since we ARE entering the fall season later this month, the bar is also offering Schlafly Pumpkin Ale and Cliffton Dry Cider. Yay fall!

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page August2015

August News


"Summertime is always the best of what might be." - Charles Bowden

How is your summer going? Feels like we waited FOREVER to get here and we are already nearing the end. Craziness.

In honor of our last full summer month, I want to talk about BBQ. REAL BBQ. I went to Nashville a few weeks ago and finally realized why people from the south scoff at some of the barbeque up north. Man oh man, that is some dangerous stuff. Food for Thought will handle all those tasty details.

Andrew has some great new things going on at the bar to take you through the end of the summer season. You don't wanna miss the details over on the bottom left <---

We talk a lot about the soda fountain in the bakery section every month so this month I thought it might be fun to talk a little bit about the history of a classic soda fountain because in my opinion, the story behind popular food trends and traditions makes the trend or tradition much more special.

I've also included our most recent blog post: What Put's the "Comfort" in Comfort Food?

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

 

What Put's the "Comfort" in Comfort Food?

The latest blog post on "Are You Gonna Eat That?"

Comfort food. It's a term we all know and love, right? Over the years I've noticed that everybody I speak to has a different idea of what comfort food really means. For example, I bet as soon as you read the term "comfort food" you pictured a specific meal in your head. I think of stuffed shells. My boyfriend Matt thinks of corn bread. I know some people who think of candy and ice cream. The Comfort Foodpoint is, comfort food means different things to different people, but did you ever stop and wonder why?

Do you know where the term came from? In the 1960's, the term "comfort food" was used in an article about obesity in the Palm Beach Post. The article says:

"Adults, when under severe emotional stress, turn to what could be called 'comfort food'-food associated with the security of childhood, like mother's poached egg or famous chicken soup."

Guess what the article headline was?

"Sad Child May Overeat."

It's not the most glamorous history but it makes sense. Many of us seek ur own version of comfort food in times of need. Stuffed shells serve as a comfort meal to me because that was my favorite meal growing up. The smell of my mom's sauce, the gooiness of the melted mozzarella on top, and the creamy ricotta mixture in the middle ... too good. I used to HOUSE plate after plate of that pasta. If I'm having a tough week or I'm feeling overly exhausted and worn down, I crave it. And that really says something because these days, I'm actually not really a fan of pasta (I know, it's practically a sin). But I get it. When I am overwhelmed, my mind wants to take me back to a place and time where I was carefree so I imagine myself sitting at the kitchen table in my parents' house in New York, shoving forkful after forkful of stuffed shells into my mouth. Comfort food. Shira Gabriel, an associate professor of psychology at SUNY Buffalo teamed up with colleagues from both SUNY Buffalo and the University of the South and published a study in Appetite (a journal) to shed some light on the idea of comfort food and how/if it really works to provide comfort.

As it turns out, we are wrong in assuming that the comfort in our comfort food comes from the food itself. There is a social aspect that plays a larger role. I don't want to get too sciencey on you (sure, sciencey is totally a word), but you can check out the full study here if you'd like but basically, the findings prove that the power in comfort food stems from the memories that it invokes. Okay, we kind of figured that, but it runs a little deeper than that.

People with positive family memories are more likely to reach for something edible that reminds them of a certain time in their life over people with negative family memories. So, if every time you were sick as a child, your mother brought you a bowl of hot chicken noodle soup, you associate chicken noodle soup with feelings of being cared for which will in turn, enhance the flavor in your mind. Make sense?

It's interesting that we turn to food and drink for so many things in life. We celebrate with sparking wine or cocktail toasts and we mourn and seek comfort in foods that bring back happier times. Gone (far gone) are the days when food and water were just necessities to life. Cuisine is so much more than that now. How lucky are we as a society to be in such a situation? If food had emotion, I'd go hug a jar of sauce right now.

What is your go-to comfort food?

 

Soda Fountain History

To be clear, I am not talking about the soda fountain you see at a fast food joint when the cashier hands you an over-sized paper cup. I'm talking about the classic soda fountains that used to be in pharmacies across America.

Soda fountains, like the one found in our little bakery, date back to the late 19th century. They were simply counters over which the pharmacist would serve carbonated beverages to patrons.Shannon as the Soda Jerk The drinks start with a base of a flavored syrup and then the druggist would add chilled soda water. Easy peasy. Some of the flavors even had medicinal benefits (though many were just sweet treats). Many fountains also served ice cream and maybe a small meal. But the "soda" really was the main attraction.

People in the 19th century drank carbonated beverages to recreate an idea that bathing in mineral water had major health benefits (this theory dates back to ancient times).

Another fun fact for you: soda fountains actually originated in Europe, so they aren't really an all American tradition. In 1806, a Yale chemistry professor named Benjamin Silliman began selling soda water in New Haven, Connecticut. His success was so large that he soon opened soda fountains in both New York City and Baltimore. Others hopped on the band wagon and opened fountains in Philadelphia. Those are some major US cities!

I love a good food industry history lesson, don't you?

There's a lot more to this story if you want to check it out!

The Bar

Did you know that Quinine, the base of Tonic water, was used in the 1700s to treat and prevent malaria in tropical regions? British officers in India take credit for adding water, sugar, lime, and gin to Quinine to make it enjoyable.

The Spanish then took it up a notch and served that same drink in a large balloon glass with tons of ice and garnishes to bring out the botanical flavors in the gin.

I am of course, talking about a classic Gin and Tonic. Most people can agree that the gin used in this beloved cocktail is important, and it is. But so is the Tonic.

Some brands use a higher or lower quinine level which can mess with the quality and flavor. At M&D we like to use Fever Tree which has a higher quality and quinine level because we believe it gives you a more proper gin and tonic experience.

Can you guess what our featured cocktail is this month?

  • Gin Mare Tonic
  • Nolet's Tonic
  • Uncle Val's Tonic
  • Greenhook Tonic
  • Tequila Ocho Tonic
Each version of our classic Gin and Tonic will be served with different garnishes to enhance the botanicals in the specific gin.

I'm not going to give too much away so I guess you'd better go try for yourself!

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

Last month I was lucky enough to travel a bit through Italy, Spain, and Portugal. I spent the first week exploring Tuscany with my boyfriend and his wonderful family and then met up with cocktail extraordinaire Andrew Sarubbi in Spain before exploring 3 cities and ending up in Portugal.

I feel like I have so much to say about the whole trip. I find myself stumbling on my words when people ask me about it because it would take me hours to recap everything. I learned so much about cooking styles, cultures, and ingredients. I was taking mental notes (and some actual notes) the entire time. Today though, I want to tell you about what may be the best meal I've ever had.

My boyfriend's parents rented a gorgeous Tuscan villa for the week equipped with an herb garden and a gorgeous cherry tree for us to enjoy. We cooked as a family one night and spent most nights trying out local cafes and restaurants in the surrounding cities but in the middle of the week, the owners of the villa, Leo and Alessandra, stopped by and made dinner for us. Let me start by saying that Alessandra is a professional. But that's not even the best part. Leo and Alessandra tend to their own herb and vegetable garden and they used the freshest of ingredients to make us an unforgettable meal.

We started with a classic first course: bruschetta and buffalo mozzarella cheese along side chicken liver pate with caramelized prunes and a sweet wine reduction.

First Course

Ready for more, we all stared in awe as Alessandra served us pasta with fresh pesto, potatoes, and green beans. If I'm being honest, I was uncomfortably full after this dish but that didn't stop me from enjoying the next two ... yea ... two more.

Second Course

Parchment baked white fish that tasted like it was raised in the perfect white wine and melted butter but in reality was only dressed with a little olive oil, salt, and thyme and topped with fresh tomatoes (from the garden of course). The side salad was simple, light, fresh, and incredible.

Third Course

And last but certainly not least, we were treated to homemade Panna Cotta with a sweet white peach sauce infused with lavender. Oh and a lovely bottle of dessert wine to wash it down with.

Fourth Course

I swear I have had some incredible meals in my life. But of all the fine dining experiences, this one took the cake. I wish I could do it all over again. Every day. Forever.

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page July2015

July News

Hello everyone! I hope you all had a happy, safe, and fun Fourth of July full of BBQs, pie, and fireworks. It's really crazy how quickly this year is flying by. Can you believe we are more than half way through 2015 already?

This month we'll chat a bit about how the M&D block is the perfect one stop shopping street. Andrew sent me some great information on this month's "Crafting of a Classic" cocktail feature. Plus this month we're featuring a brand of tequila that you need to try. In the Food for Thought section I want to talk a little about my Europe trip because honestly, I've never eaten better than I did over those two weeks. And lastly, I've been super focused on our blog and I'd love for you to let me know what you think about our most recent posts.

Speaking of the blog, you can find our most recent post at the bottom of this month's newsletter. I've been getting a lot of questions and emails about the blog. Many people have been wondering why I talk about certain things that aren't on the M&D menu. I'm hoping that the post clears everything up.

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

 

The Bakery & One Stop Shopping

Ever since I got back from vacation I feel like my list of errands has been never ending. I'm driving around for hours in this crazy (but awesome) Florida heat and wishing I lived in the less rural downtown area so that everything was closer together. You've gotta love that about Pawling. It may be a small town but you can pretty much get everything you want/need in a matter of a block or two.

Think about it. Start with your morning needs: coffee and breakfast. Okay so you pop into the bakery and grab a pastry or a bagel and coffee your favorite way. Or, if it's the weekend, you sit in your favorite booth and enjoy brunch. Heading to a birthday BBQ? The deli case is always stocked with cold salads and guacamole and you can snag dessert from the cake case.

No worries if you forgot to pick up a gift either because Good Tidings is right next door, open 7 days a week, and stocked with amazing stuff. From greeting cards to name brand jewelry, manager Sherri Dorchik and her staff have got you covered and will even gift wrap your items beautifully for free. Plus, if you're waiting for your table to be ready at M&D, you can just leave the hostess your cell number, go shop, and wait for her call.

The Bar

Back to our cocktail evolution fun! This month we've got twists on the Classic Mule. Options include:

Classic Mule

  • St. George Citrus
  • Lime
  • Simple Syrup
  • Ginger Beer
  • Citrus Bitters

Dark & Stormy

  • El Dorado
  • Lime
  • Root Beer
  • Ginger Beer
  • Orange Cream Citrate

Gin Gin Mule

  • Mint
  • Simple Syrup
  • Greenhook
  • Lime
  • Ginger Beer

Peruvian Mule

  • Pisco
  • Lemongrass
  • Lime
  • Ginger Beer

Agave Mule

  • Tequila Ocho
  • Fidencio Mezcal
  • Peppercorn-Grapefruit Syrup
  • Lime
  • Ginger Beer
  • Celery Shrub

All of the versions sound incredible and knowing our bar staff, they taste even better than you'd imagine.

Featured Brand

We haven't really done this in the past but it's important to give credit where credit is due. Everybody loves a little tequila on a hot summer day, right?

Tequila Ocho is one of the few tequilas still made slowly, in the old fashioned way. It is characterized by amazing quality and amazing flavor that accentuates the whole point of tequila, agave.

"Ocho is the first tequila to designate both the year it was produced and the precise field from which the family grown agaves were sourced. Each batch comes from a different field or rancho contributing distinctive characteristics of that place."

Ocho has been a big hit in the bar this summer, specifically the Plata. Next time you visit M&D, ask for a taste or better yet, see what cocktails can be whipped up with it.

The "Are You Gonna Eat That?" Tribe

The latest blog post on "Are You Gonna Eat That?"

I know that our blog covers a wide variety of topics. Recently I've gotten some questions about what it is we are trying to accomplish with this new venture. There has also been a lot of confusion about whether or not "Are You Gonna Eat That?" is focused on McKinney and Doyle (restaurant and bakery in Pawling, New York) specifically. To answer bluntly, no. McKinney and Doyle staff writes this blog, which is why it's referenced in certain posts, but it is not about McKinney and Doyle. This blog is about all things food industry related. Those who contribute to this blog, whether they write full posts, send photos, or send ideas, care deeply about the industry as a whole. We get excited about new trends and products and find joy in creating memorable dining experiences whether they are in a restaurant or in a home kitchen. We've created this blog as a way to grow our tribe outside of M&D walls.

If hand made pasta gives you butterflies, if the perfect tomato melts you heart, if a perfectly paired wine makes you close your eyes and possibly moan in appreciation, this blog is for you. It's for the people who know why a great meal is worth big bucks and who would rather spend money on a night out in an amazing restaurant than in a chain restaurant mass-producing chicken wings. It's for the people who know their way around a kitchen and aren't scared of a tricky recipe. And lastly, it's for those who understand what it takes to work in the food industry and know with their heart of hearts that it's not a job for the meek, weak, or lazy. We post for you.

There are so many food blogs out there. Most of them focus mainly on recipes, which is great! Who doesn't love a good recipe? In fact, we'll continue to share recipes here too. But we saw a need for a general food industry blog that could not only teach people how to make a variety of dishes, but that could also bring people into the depths of restaurant world; take them from their cozy booth in the corner to the crazy action behind the line in the kitchen. We want to share the ins and outs of how a restaurant works and how some of that knowledge can be repurposed at home. As crazy as this sounds, there is so much more to the food industry than food.

I'm Becky McKinney and I am the main blogger for "Are You Gonna Eat That?" I'm not a professional chef and to be totally honest, I don't even work in the industry anymore. But for 25 years, the restaurant/food industry has been my heart and soul. My father, Shannon McKinney, owns McKinney & Doyle, a fine dining restaurant and old-fashioned bakery in Pawling, New York that's been wildly successful since 1986 and my mother; Aida McKinney runs the place with him. I started working in the bakery at 12, worked as a hostess by 16, server at 17, bartender once I turned 18, and then bounced around the entire front of house until I moved to Florida at 25 years old. I worked in several restaurants while I was away at school too: busser, server, hostess, bartender, caterer, you name it, I've done it.

My parents have always considered going out to eat as "research and development." I can't even tell you how many times I've heard "Okay, everybody order the weirdest thing you see on the menu" (that's how I learned that pate, beef tongue, bone marrow, and sweetbreads were actually among the most amazing things one could ever eat). When I was young I can assure you this tactic was not my favorite, but I'm beyond grateful for it now because I have learned SO much about food and I'm still learning more every day. And now, thanks to this blog, I can share the wealth with my fellow foodies. Welcome to the tribe!

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

You may think I'm biased, but there are a ton of articles out there supporting the fact that the Tampa Bay area of Florida is experiencing major progress in the food and beverage world. With access to fresh seafood (have you ever had a Florida Grouper sandwich - to die for), and an emerging young demographic, amazing restaurants, bars, and lounges have sprouted up all over the region. I love it. I love trying out all of these new trendy places and staying on top of my infused cocktail game (it's hard to keep up these days!). But there will always be something special about tradition, about the classics. Columbia in Ybor City (a subsection of south Tampa) is not only Florida's oldest restaurant, but it's the largest Spanish restaurant in the world. It is 52,000 square feet and takes up an entire city block. Boom. It was founded in 1905 by Cuban immigrant Casimiro Hernandez, Sr. I could go on and on about the amazing history and the physical beauty of this restaurant, but I'll let you read about that from the restaurant's website. Today, I want to talk about their staples, which are really quite basic: Spanish Bean Soup and the Original 1905 salad (with bread).

I've tried about 80 percent of the dinner menu at Columbia by this point and it's all really fantastic. I'm a sucker for tapas and paella.But I swear I mean it when I say that nothing tops the soup and salad. As a foodie is practically sacrilegious to order a salad as my main entree but not here.

Columbian Food

The menu even admits that the soup is what made Columbia famous. It's an original recipe from the founder himself made with Garbanzo beans that are simmered with smoked ham, chorizo, and potatoes in a chicken and ham broth.

The salad is described as legendary and I can't think of a better word. Iceberg lettuce, baked ham, Swiss cheese, tomatoes, olives (this salad is the only time I've ever enjoyed olives), grated Romano cheese, and a garlic dressing. I cannot tell you why. I cannot tell you how. But this salad is the best you'll ever have.

Oh and the bread is not meant to be an after thought. It's served hot and beyond perfect. The crust crunches when you pick it up and the inside is fluffy and steaming when you break it apart. If you've ever had a really, really, really good, authentic Cuban sandwich, THIS is the bread it was served on.

I had dinner mapped out for tonight but after talking about it, I'm thinking Matt and I are heading into Tampa instead.

Why Whole Foods is Pushing Paiche – The latest blog post on "Are You Gonna Eat That?"

Paiche Fish

Paiche is an Amazonian fish very popular in Peru but not yet a staple in American seafood. Flavor wise it's similar to any white fish but a bit denser and less flaky. Sounds pretty good, right? Since early 2013, Whole Foods has been pushing it as an alternative (and a cheaper one at that) to the more well-known Halibut or Chilean Sea Bass. But here's the thing. Paiche is victim to over fishing in South American regions. Though it is not yet endangered, the species may be heading in that direction if trade isn't controlled to preserve it. So then why would Whole Foods want to push a potentially endangered, nearly unheard of fish on to its consumers? I think the answer will surprise you as much as it surprised me.

By pushing the sale of Paiche, Whole Foods is actually working to prevent the extinction of this tasty dish. Sounds backwards, I know, but hear me, or rather them, out. By creating demand for Farm Raised Paiche in the US, we can combat over fishing of Paiche in South America. Adrian Burstein, founder of Artisan Fish (a supplier for Whole Foods) explained in an article from last summer that growth in the export market is vital to create the revenue necessary to develop a fish farm for Paiche. So essentially, if we can generate the demand, we can produce the revenue, and then we can build the fish farm to regrow the population.

It seems like a daunting task, creating a demand in America for a fish that Americans don't eat, but it's not as crazy as it may seem. People "oooh" and "aahhh" at the sound of Chilean sea bass now but it was also pretty unheard of until the mid-90's. After all, Paiche has already made its way onto shows like Iron Chef and into high end restaurants around the country. Remember, the food industry is constantly growing and changing so this may just be the next big thing.

Now, I know I can't see you but I could imagine the cringe on some of your faces the second I mentioned "farm raised." There tends to be a negative stigma around that concept when it comes to our beloved seafood. It's a highly debated subject: farm raised versus wild caught.

In past years, farm raised fish has been known to have higher level of toxins than those caught in the wild. But farm raised fish has also been proven to have higher levels of Omega-3 fatty acids which are one, super healthy, and two, capable of burning off those toxins. In fact, recent studies have shown that the health benefits of farm raised fish far outweigh the "risks." I'm not swaying one way or the other. I'm all about consuming natural foods that haven't been modified or messed with (until they hit the kitchen that is). I'm simply stating the facts. The reputation surrounding farm raised fish is over exaggerated and a bit outdated. With new regulations and procedures regarding fish feed and farming techniques, the old concerns have seen a major decrease.

But back to the Paiche. I'm curious as to what you all think about this idea of increasing the export of a fish as the initial step to save its population. Do you see how Burstein's theory makes sense? Or do you see the whole concept as counter-intuitive? Let's talk about it in the comments.

To leave a comment on this blog post, and to read others, visit blog.mckinneyanddoyle.com

top of page June2015

June News

Ciao! That's about the extent of my Italian speaking skills, which is not going to be very helpful during my trip to Tuscany next week. Good thing Matt has been honing up on his skills! I am super excited about the trip. Following a week in Italy, I will be meeting our very own Andrew Sarubbi in Spain so we can explore all things food and drink before ending week two in Portugal. I'm telling you this because our blog, "Are You Gonna Eat That?" will feature some traditional regional recipes based on where I am. Don't worry, I'll be sure to put in some research and development to make sure the recipes are worthy ;)

Speaking of the blog, you can find our most recent post at the bottom of this month's newsletter. Remember, our blog isn't M&D focused, it's food industry focused. So you can learn new recipes, tips and tricks for your home kitchen, community updates, and food industry trends.

In the bakery section we talk about some fun summer stuff plus what you can do to be the most popular person at the BBQ.

Andrew has a new featured cocktail for June that you won't want to miss out on and there's something you should treat your Dad to for Father's Day on the 21.

Lastly, for Food for Thought I wanted to talk a little about Columbia. Not the country. That's Colombia. Columbia is the oldest restaurant in Tampa. It's been around since 1905 and after indulging there multiple times, I know why.

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

– Best wishes, Becky McKinney

blog.mckinneyanddoyle.com

 

The Bakery

So our lovely bakery manager, Victoria aka Vicki, also happens to be one of my best friends. And her daughter, Avery, also happens to hold a very large chunk of my heart. So I love catching up with both of them and learning about what is new in their lives, how Avery is doing in school, and pestering them to come visit me. Sometimes, during our catch up sessions, Vicki will send me a picture of a snack she made for Avery.

I usually just envy the photos and wish that the snacks were for me but I've been thinking lately about how clever they really are and so I'm going to share my favorite one with you here.

The soda fountain doesn't officially offer ice cream sandwiches. But the bakery offers tons of cookies and pastries and the soda fountain definitely offers ice cream so in reality, you can customize and create your own any day of the week!

The phototo the right is what Vicki made for her precious angel daughter. "A bite sized snack for a bite sized Avery," that's what she called it.

The Bar

This month, rather than featuring one specific cocktail, the bar will be offering the most popular classics that we've offered throughout this year so far that are perfect "porch sitting" summer kick offs. But to take it one step further, each one will have a slight twist added on to make it even more special for the month of June.

At the bar

Swing by and taste...

French 75
With spicy tequila (instead of gin), fresh lemon, Demarara syrup, and champagne

Americano
With Campari, hibiscus infused Blanc Vermouth (instead of sweet vermouth), carbonation, and lemon oil

Gin Rickey
With Uncle Val's Botanical Gin, Madagascar vanilla bean syrup (instead of simple syrup), pressed lime, and carbonation

Bees Knees
With Bourbon Paloma, honey syrup, and fresh lemon

The Restaurant

At the table

I know that we did the dinner menu updates last month but after personally tasting them, it's offical. You HAVE to treat Dad to a burger for Father's Day. If you can't make it on the 21, give him an "IOU" because the new burger is something out of this world.

Wagu BurgerAs stated on our Facebook page:

"Start with perfectly grilled wagyu beef, top it with mushrooms, onions and Gruyere cheese and then under the broiler to make melty, cheesy goodness. Then smear with bacon tomato relish on a toasted pretzel roll. No ketchup needed. Really!"

It's no joke! Oh and it's served with gigantic oven baked potato fries. Heaven on Earth I tell you.

Tell me what Dad would love more than a night out with his family, a big fat juicy burger, and an ice cold beer or cocktail.My Dad

 

 

To all the dad's out there, Happy (early) Father's Day!

Check out our blog, Are You Gonna Eat That?: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

Last month we touched a little on some warm weather cooking stuff but now I'm hot. Like, stay inside more than hanging by the pool hot and that's saying a lot for me and we haven't even gotten to summer yet! I'll adjust, that's for sure, it has just been a shock to the system.

Anywho, I haven't really been in the mood to use the oven or stove any more than absolutely necessary so I've been playing around with some cold recipes and since the weather has started to really rise all along the eastern coast and will continue to do so, I figured I'd share.

I really like to get my dad's input on new recipes, him being a pro and all, so every now and then I email him something I want to try and see if he has anything similar in his arsenal. I found a recipe online for a cold quinoa vegetable salad and then remembered a random catch up phone call that I had with my dad where he told me about a red quinoa salad he was making for the deli case in the bakery. I tried both recipes and wasn't at all surprised that I liked Dad's better so without further ado, here is the winning recipe (that you will likely find in the deli case this season).

Summer Red Quinoa Salad
serves 2-4

  • 1 cup red quinoa
  • 2 cups water
  • 1/2 tsp. salt

Bring salted water to a boil and add quinoa before reducing to a simmer. Cover and let simmer until water has been fully absorbed. Fluff with a fork and cool on a tray.

  • 1-2 carrots
  • 1/2 red onion
  • 1 red and 1 yellow bell pepper
  • 2 celery stalks
  • 1/2 cup toasted pine nuts or sliced almonds
  • 1 cup of your favorite vinaigrette

Chop all of the veggies and then fold everything together with the cooled quinoa.

top of page May2015

May News

I know April has been kind of up and down weather wise for those of you up north but down in Saint Pete, we've had an early summer. This is not a "haha I'm warm" statement. It's an "enjoy the beautiful spring because I never knew how much I loved it until I didn't get it!" statement. It is H.O.T. down here.

While the heat has put somewhat of a damper on my love affair with outdoor running, it has made me play around with some new recipes in the kitchen to help keep Matt and I cool so we'll touch on that in the Food for Thought section.

The bakery manager, who also happens to be a stunningly beautiful friend of mine, has been sending me some great photos of snack ideas that she came up with at work. I'm excited to share some of them with you in the bakery section.

Then we'll talk about some new cocktails that the very talented Andrew has designed as well as a few seasonal menu changes in the restaurant.

Have you checked out the M&D blog yet? We post something new every Thursday! Each month I'll share our most recent post with you here in the newsletter, but you can (and totally should) subscribe and receive email notifications as updates occur. As we work to build and grow our following, I ask you for your support. Check out the site, subscribe, interact, and share your favorite posts.

Let's not forget the most important part of May, Mother's Day is May 10! Since the weather is finally agreeable, how about a picnic in the park with Mom?! Pick up the treat I talk about in the bakery section along with some cold salads from the deli case and you've got yourself a day almost as beautiful as your mother.

blog.mckinneyanddoyle.com

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

– Best wishes, Becky McKinney

The Bakery

So our lovely bakery manager, Victoria aka Vicki, also happens to be one of my best friends. And her daughter, Avery, also happens to hold a very large chunk of my heart. So I love catching up with both of them and learning about what is new in their lives, how Avery is doing in school, and pestering them to come visit me. Sometimes, during our catch up sessions, Vicki will send me a picture of a snack she made for Avery.

I usually just envy the photos and wish that the snacks were for me but I've been thinking lately about how clever they really are and so I'm going to share my favorite one with you here.

The soda fountain doesn't officially offer ice cream sandwiches. But the bakery offers tons of cookie icecream sandwichcookies and pastries and the soda fountain definitely offers ice cream so in reality, you can customize and create your own any day of the week!

The phototo the right is what Vicki made for her precious angel daughter. "A bite sized snack for a bite sized Avery," that's what she called it.

The Bar

This month's featured cocktail is The Margarita! Fitting since Cinco de Mayo is tomorrow, don't you think? Rather than going into the evolution of this classic, we are diving into the crafting side of things.

Ironically enough, the margarita is one of the most popular cocktails in the United States, but not so much in Mexico (The Paloma is most popular there).

Classically, a margarita is made with 100% blue agave tequila, orange liqueur, and fresh lime juice. As our feature this month, swing by the bar to try four different versions - maybe come twice to try them all ;)

You can also try a classic Paloma!

Of special note, we have also added several new fantastic cocktails and some great new wine and beer selections to our regular menu.

The Restaurant

It's about that time. Our menu has been updated! Not only have we added some new appetizer, entree, and dessert selections (plus some mouth watering sides), but we've added a whole new section to the menu: Vegetables. Yep, just amazing, drool worthy, veggies to compliment your meal. It's truly incredible how vegetables can be transformed.

There are lots of new options to choose from but I'll give you a little taste from each section of the menu.

Small Plates

Buffalo Pickles - house made Buffalo pickles served with English Stilton and candied walnuts

Big Plates Skillet Roasted Free Range Chicken Breast cooked crisp in a cast iron skillet with lemon, rosemary, fingerling potatoes, and baby carrots

Vegetables Choose from Miso Eggplant Mash, Grilled Asparagus, Sauteed Summer Squash, Stir Fried Shiitake Mushrooms, or Sauteed Oriental Vegetables

Sides

Truffle mashed potatoes - these speak for themselves

Also have to mention the new Spicy Cucumber Peanut Salad (yum!)

Dessert

Crispy blueberry tart with ginger and mint served in a shortbread crust

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The Difference Between Mezcal & Tequila

AgaveLast January, the general manager of McKinney and Doyle, and a very close personal friend of mine, Andrew Sarubbi traveled to Oaxaca, Mexico to learn how to make Mezcal. Mezcal is a distilled alcoholic beverage, smoky in flavor, made from the agave plant. Recently, the food, Sombrerospecifically the bar, industry has seen a surge in new agave distillates entering the market. It can be tricky to understand the subtle nuances among them so I thought that with Cinco de Mayo right around the corner (tomorrow, wow!), today would be a great day to talk a little about them, specifically between tequila and mezcal. A lot of people describe mezcal as a type of tequila, but it's actually the other way around. Mezcal is a much broader category that encompasses tequila. Let's dive a little deeper, shall we?

Yes, mezcal and tequila are both made from the harvested agave plant. The harvest phase can take anywhere from eight to 10 years depending on the varietal of the liquor. The process is where the real differences come into play.

The first step is the same for both distillates. To start, you ax chop the piña, which is the heart of the agave plant, in half or quarters depending on the size. The piña grows underground but as the plant matures over time, the top of it starts to poke through the soil a little bit. Once this is complete, the process changes depending on the intended product.

When making tequila, the piña is roasted in a horno (basically an above ground oven) whereas mezcal is roasted in a pit dug into the ground. Producers use the wood from local trees as well as bagasso - the remnants of the chopped and shredded piña - to start the fire in the pit. It's important to note that different wood is used to produce different mezcals. The devil is in the details people. Anyway, the piña is roasted for any number of days to provide low to high levels of that amazing smoky flavor.

Now the two processes become similar again. After roasting, the piña is crushed with a tahona. The best way to describe a tahona is through an image, so take a look at the photo below. The tahona is the big stone wheel.

Donkey WheelIt's time to move on to fermentation. After the crushing phase, producers collect the juice and remaining shreds and put everything together into a fermentation tank. There are multiple techniques that could be used here all dependent on the desired outcome and flavor. General fermentation is a post or two all on its own, but regardless of the chosen technique, the objective is the same: fermentation of the juices.

And finally, distillation. Tequila is typically distilled in a column still and mezcal in a pot still. Again, I could go on for pages about distillation in general but for the purposes of this post just know that the column still allows for a cleaner flavor in the tequila.

Do you need to know how something is made to enjoy it? No. But understanding the process and detail that goes into making anything can certainly add to your appreciation of the final product. Andrew told me that during his trip and experience in Oaxaca he discovered a new found and elevated respect for smaller family run distilleries that use tradition and culture throughout the entire production process. He spent time working in the fields and chopping the piñas (which I am told are seriously heavy) and really learning about the different techniques used over generations. There is so much history behind the things that we love. Learning about it only adds to our appreciation, which allows us to enjoy it even more.

To read the rest of this post, check out our blog, Are You Gonna Eat That?
at: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

I know I'm not alone when I say that warm weather and ice cream go hand in hand. I've talked about it a ton in our bakery section referring to the soda fountain but I literally think about ice cream at least five times every day. It's one of my favorite desserts of all time. Now that it's finally getting warmer, I can share my new favorite ice cream hack with all of you.

Brownie Bowl Ice Cream Sundaes!

These are amazing because you get all the perks of a brownie sundae with no actual bowl to clean up afterwards. Am I the only one that licks the dish to get every last drop of sweetness? These let me actually eat the bowl itself.

All you need to do is mix brownie batter the same way you normally would, you can use either a boxed mix or your favorite homemade recipe, pour into greased cupcake molds, and bake through according to package. Once they cool, fill them up with your favorite ice cream and toppings and go to town.

Crispy Baked Asparagus Fries

I guess I went dessert first here but that's fine, sometimes dessert first is necessary. In any case, these fries are amazing and would do amazingly well with a light lunch. Recipe is from Closet Cooking and can be found here.

Strawberry Pie

Back to dessert because it's my favorite. Light, airy, amazing recipe from Love of Family & Home.

I know some of you are thinking that I'm getting a little ahead of myself with this warm weather talk. Yes, it's on its way but it's not like it's 75 and sunny quite yet. So I'll take it down a notch with this final recipe. It's totally springtime friendly but it's also warm and filling which is perfect for the chilly evenings. Plus, it's relatively healthy which always sits well with me.

Check out this recipe for Light Asparagus, Chicken, and Quinoa Bake from Krafted Koch.

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April News

Happy spring everybody! You've survived yet another brutal winter! I hope you all had a wonderful Easter and are all in the springtime mood.

This month we'll talk all things spring in the bakery as well as in the Food for Thought section. I want to share some of my favorite light seasonal recipes with you, some new and some old but all of them perfect for warmer weather and sunny days. In the restaurant section we'll go over April's featured cocktail evolution.

Lastly, our blog is officially up and running and I couldn't be more excited about it! Each month I'll share our most recent post with you here in the newsletter, but you can also subscribe and receive email notifications as updates occur. As we work to build and grow our following, I ask you for your support. Check out the site, subscribe, interact, and share your favorite posts.

blog.mckinneyanddoyle.com

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

– Best wishes, Becky McKinney

The Bakery

Welcome to spring! Finally, after what may have felt like the longest winter of all time, we can expect to see flowers blooming and grass growing in thick and green. Did you ever think we'd seeSun Flower green again?

Anyway, between the changing seasons and the Easter holiday, everyone is feeling pretty great back in the bakery kitchen which is why you'll continue to see our springtime sugar cookies both sprinkled and frosted. They'll brighten up anybody's day. Why not make someone smile today?

On your way out of the bakery I dare you to not be tempted by the sweet treats in the soda fountain. There's just something about sunshine and blue skies that screams ice cream to me.

The Restaurant

This month's featured cocktail is The Rickey.

The Rickey is a High Ball made with bourbon and
lime, with little to no added sugar. It was originally created at Shoemaker's Bar in Washington, D.C. in the 1880's. The Rickey became a worldwide sensation a decade later when it was mixed with gin.

Now, remove the carbonation, switch to Cuban rum, add some sweetener, and voila, you've got yourself a Daiquiri!

The success of all these cocktails is historically related to the lime juice, which the U.S. and British Navy used in medicinal form to help fight scurvy.

This month, test out the following variations (ask your server for details)

  • The Rickey – 1880
  • in Rickey – 1893
  • Daiquiri "Proper" – 1903
  • Caipirinha – 1918
  • Papa Doble – 1936

Keep in touch! Rebecca@mckinneyanddoyle.com

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How to Taste Vodka

M&D Vodka BottleWe all have our favorite cocktail or spirit. In today's world, most of us know how to make our favorite cocktail at home too. We know that a Cosmo is made with vodka, a Mojito with rum, and a Margarita with tequila. We know which liqueurs and juices and fruit that we need to make our favorite drinks. But how many of us understand where the base spirits came from or how they're made? How many of us know how to decipher high quality liquor from a poorly made version (aside from the difference in how we feel the morning after)? Of course it isn't necessary for you to know the ins and outs of your favorite spirit or cocktail in order to enjoy them, but once you learn more about it, you'll appreciate a well-made, high quality cocktail so much more. Today, let's talk a little bit about the nation's most beloved spirit, vodka.

To read the rest of this post, check out our blog, Are You Gonna Eat That?
at: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

I love Valentine's Day, but not in the way you might expect. In all honesty, I don't like going out to dinner on the holiday. It's always crowded and loud and people spend so much money on a new dress or a fancy bottle of champagne and overpriced roses. For one thing, I prefer sunflowers over roses, or any other flower for that matter, any day. I'd rather be comfortable than stumbling around in heels and a fancy dress. And I'd rather be able to cuddle on my couch than yell over the noise across a table. I guess what I should have said was, I love Valentine's Day the way that Matt and I have been celebrating for the past six years. Cooking dinner and binge watching a favorite Netflix show.

This year was especially great because it was our first Valentine's Day in Florida AND it was on a Saturday. We spent the day browsing and grazing at the Saturday farmer's market and Locale, a farm to table grocery store similar to Eataly in Manhatten. We sat down for lunch and mapped out what we would buy to make for dinner.

We decided on filet mignon, purchased from the butcher at the market, and seared scallops from a local fisherman. We found a gorgeous Romanesco cauliflower and a bag of fresh picked green beans at Locale to serve as sides.

Matt was in charge of the steak and I took care of the rest. He found an amazing marinade recipe that he had actually used to cook me dinner on our 3rd anniversary and headed down to the grill. I sprinkled some chipotle infused sea salt over the scallops and seared them for a couple of minutes on each side just as Matt walked back in the door with perfect cooked medium rare filets.

Dinner

I cooked the green beans in vegetable stock before draining and mixing them with some fresh chopped garlic while the cauliflower roasted in the oven.

Normally we chat over dinner but I'm not joking when I tell you that neither of us spoke a single word until our plates were licked clean. It's amazing how fresh ingredients are transformed.

Since Matt knows me all too well, he had run to the store earlier in the day and picked up some Ben and Jerry's Peanut Butter Cup ice cream. The man knows his audience.

I hope you all had a fantastic Valentine's Day as well!

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March News

I know this winter has taken a toll on most of the northeast but it has to be almost over. "In like a lion, out like a lamb." That's the saying, right? Brighter (and warmer) days are right around the corner!

In honor of the upcoming spring, the bakery section will talk about some warmer weather treats that you can finally start looking forward to. Food for Thought this month will invite you all into mine and Matt's home as I go over our Valentine's Day local food feast. We'll also dive into this month's featured cocktail evolution.

Lastly, our new blog, "Are You Gonna Eat That?" will be launching this month! I am SO excited about this new project so I decided to share our first post with you here. I'll send out an email blast once we are up and running and would absolutely love to hear your thoughts and suggestions.

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

– Best wishes, Becky McKinney

Welcome and Introductions

We have officially entered the blogosphere. Welcome to the shiny and new McKinney & Doyle blog! For the most part, I, Becky McKinney, will be writing our weekly posts on a variety of different topics. I am owners' Shannon and Aida McKinney's daughter aka the pain in the butt that has been nagging both of my parents to be active in the social media world for years now. First came the M&D Facebook page, then the Instagram account, and now the blog. Talk about progress! I'm teasing, but really I am thrilled to have this up and running and I hope you find it informative, useful, and fun.

While I love talking about the bakery and restaurant and my learning experiences while working there (I worked at M&D for about 11 years), this blog is actually not going to be fully focused on M&D. I want to spend more time talking about the food and beverage industry as a whole. So before we dive too far into this, I'll share the different categories that we are going to be discussing with you:

  • Food Industry Trends
  • Beer/Wine/Spirits
  • How To's
  • Recipes
  • Cooking/Kitchen Equipment
  • Local Pawling Escapades

Sound good?

Sure it does! Everybody needs something fun to read while they are procrastinating at work ;)

Like I said, most of these posts will be authored by Yours Truly, but every so often, when time allows it (M&D is a busy place!), I'll be posting musings by both Mr. and Mrs. McKinney, restaurant manager Andrew Sarubbi, and bakery manager Victoria (Vicki) Vanturini.

Lastly and definitely most importantly, your feedback and input is key! We want to hear from you as much as possible. So follow, comment and share - we definitely want to talk.

The Bakery

I know this is probably hard to imagine right now, but warmer weather IS coming. Try and get this image in your head:Strawberry Italian Soda

The sun is shining in a beautiful bright blue sky. It's about 60 degrees but since you're used to single digits, 60 feels a lot more like summer than you would expect. You're smiling and energetic; happy. What is the only thing that could make your mood even better?

How about a chocolate malt? Vanilla shake? Strawberry Italian Soda? You get where I'm going here. The soda fountain can take that amazing mood you're bound to be in once spring finally decides to show up and take it up even higher.

The Restaurant

 

Woman Drinking a CocktailThis month's featured cocktail is The Daisy.

This is a cocktail that has undergone a lot of tweaking throughout the years but essentially, The Daisy is a sour with a splash of carbonation.

DaisyEarlier recipes included an orange cordial or chartreuse as a sweetening agent but by the time Prohibition came around, bartenders were using grenadine instead.

CocktailIf you find yourself sitting at the bar or dining with us at any point this month, talk to your server about the available variations including:

  • Cognac Daisy (1876)
  • Sidecar (1907)
  • Tequila Daisy (1919)
  • Jack Rose (1922)
  • Rum Daisy (1930)

Compliment our featured cocktail with the small plate we've designed to go along with it, Duck Wings.

Drooling.

Keep in touch! Rebecca@mckinneyanddoyle.com

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Announcement: Check out our new blog!

Are You Going To Eat That?

New Blog Header

McKinney & Doyle musings on all things food

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family's restaurant and bakery in Pawling, New York - McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I'm needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people's eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often, Becky McKinney

Visit: blog.mckinneyanddoyle.com

Click, subscribe, share, spread the word, learn, and most importantly - ENJOY!

Food For Thought

This month's Food for Thought is special to me. A couple of years ago, my best friend Kayla moved to Thailand for a year for work. My plan was to take a two week vacation to go and visit her but between planning a move and a relatively new job and not a whole lot of money, the trip didn't happen. I was so upset that I couldn't see her for an entire year but also about the fact that I couldn't get a taste of the amazing culture she was immersed in. It should come as no surprise that I'm mainly referring to the edible part of Thai culture.

Luckily, Kayla knows me well and she did her best to bring home as much as she could to help me get a taste for real Thai food. There are obviously a ton of restrictions for bringing food through customs so she couldn't go too overboard but she did hook me up with a ton of recipes and a couple very handy spice packets.

Kay came to visit me in Saint Pete over the holidays and I thought it would be the perfect time to test some recipes! Now, Florida is no Thailand so the ingredients used weren't authentic. But the spice packet was. So we made Massaman Curry; a chicken and potato dish served over rice.

If you know what Massaman Curry traditionally looks like, you'll notice that mine wasn't as stew like as it should have been. But the flavor was fantastic. Flavors of chili, garlic, coconut and lemongrass with fork tender chicken and melt in your mouth potatoes. It was a success.

Massaman CurryMaking it was super easy, but then again, I used a pre-mixed spice packet and just had to add some coconut milk, water, meat and potatoes. Either way, it was a fun experience and I am happy that I still have another spice pack and recipe left to make.

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February News

Normally I wouldn't do this but I have to just this once...how did all that snow feel for you guys? I'm writing this from my home office in Florida and it's sunny and 70 degrees. I'M SORRY I HAD TO!

Now back to business, if any of you are still willing to hear me out ;)

I am hoping that you all took advantage of our Super Bowl Specials. We couldn't sell you the beer but we tried to provide just about everything else you'd need. Now it's time to focus on that one day in February that people either absolutely love or absolutely hate: Valentine's Day.

We've got some stuff to discuss bakery wise regarding Valentine's Day so check out the Bakery section just below for that. Unfortunately, the restaurant is fully booked for dinner on February 14 but you are more than welcome to call in and put your name on the waiting list in case something should open up. If not, join us the day before or the day after with your love! We don't need a reason to spoil you with food and drinks.

The restaurant section will focus on this month's "Evolution of a Classic" cocktail. If you remember, last month we wanted to highlight the Negroni. On the bottom of the left hand column you will find February's classic.

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

– Best wishes, Becky McKinney

The Bakery

In all honesty, I don't know anybody who wouldn't love getting a box of their favorite cookies handed to them on Valentine's Day. Or cupcakes. Or whole cakes. Okay maybe a whole cake is a bit much but you get what I'm saying.

But we wanted to take sweet treats to the next level for this holiday. Enter the Lovers' Cake: A heart shaped cake for two made with layers of chocolate cake and raspberry mousse all covered in chocolate ganache. Swoon.

You can pop buy and pick one up or call ahead and order one just to be safe. Either way, you need this cake.

We will also have our standard V-Day cookies with cute messages and love notes inscribed so we've definitely got you covered.

The Restaurant

Last month we started our monthly "Evolution of a Classic" special. As a quick reminder, the goal here is to remind people about the cocktails that started it all. The stepping stones to the drinks that we all know and love today. There is a beautiful history behind our beloved drinking pastime and we are just helping history to repeat itself.

Bee's KneesFebruary's classic will be The Bee's Knees. Essentially, the Bee's Knees is a gin sour with honey syrup.

In addition to the classic version you'll find the following related twists available:

  • Tom Collins (1876)Lemon Zest
  • French 75 (1915)
  • Clover Club (1917)
  • Aviation (1930)

Ask your server or your bartender to go over these features!

Take a look at the cocktails menu page!

Keep in touch! Rebecca@mckinneyanddoyle.com

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Food For Thought

As many of you know, Matt and I moved to Saint Petersburg, Florida a while back. With him traveling for work, a very busy summer, and a hectic holiday season, it's taken us a while to really feel settled. BUT we are settled now and have spent some time exploring our new city, eating at local restaurants, and browsing the nearby Saturday Morning Farmer's Market.

It was at the farmer's market that my new favorite tradition was born. Purchase at least one unique ingredient from a small community vendor, and then create a big meal focused around it. It get's us supporting local small businesses, cooking together, and enjoying a fully unplugged weekend meal with each other. I love every bit of it.

We've done this a few times now but I'll start by sharing our most recent experience.

This past Saturday, Matt and I had two friends visiting and staying with us so we thought it would be fun to share the market experience.

After maybe three laps around the entire market, I'm a bit indecisive, we ended up buying from three different vendors. We came home with a champagne honey Dijon mustard, a double garlic infused olive oil, and a honey apple bread.

While I am very much looking forward to the mustard and olive oil for this week's menu, we made use of the bread first.

This morning I made honey apple bread French Toast. I cut thick slices before coating them in a mixture of unsweetened vanilla almond milk, eggs, cinnamon, and a dash of sugar and grilling them golden. Topped with a drizzle of honey, some ground cinnamon, and chopped pecans and served with a side of over easy eggs and bacon, our Sunday morning started off just right.French Toast - Before and After

I'm big into brunch but after this holiday season and hosting two friends for a week, brunch wasn't in this week's budget. So you can understand how thrilled I was to be able to make something so decadent at home.

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January News

Happy New Year!

Happy New Year everybody! I hope you all enjoyed your holiday and had a safe and enjoyable New Year. It is truly hard to believe that it is 2015 already. 2014 was such a great year, I wasn't quite ready for it to end. But here's to 2015 being even better!

To start off this year, I have some cool updates from the restaurant. We are starting something new that I think you'll all enjoy.

Since we won't get a chance to catch up before the Super Bowl, I'll use this month to fill you in on how the bakery can make this year's game great, even if your team won't be participating (Matt has been moping about the Eagles for what seems like a year).

In other news, I have received the official "okay" to get a McKinney and Doyle blog up and running. More on that later.

Lastly, Food for Thought will be centered on a new favorite tradition that Matt and I have started regarding a farmer's market, local vendors, and Sunday meals.

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

– Best wishes, Becky McKinney

The Bakery

We talk about this every year but it's an important reminder. The bakery is NOT just for pastries and coffee. The deli case is always stocked with soups, salads, sides, and sometimes super savory surprises (like candied bacon).

Superbowl 50

When it comes to football playoffs and of course, the Super Bowl, we've got you covered with guacamole and homemade chips, chili, and cornbread. If you call a few days in advance, we can hook you up with some asiago cheese sticks or asparagus stilton pastries too - you know, for fancy football fans or for the girlfriends/wives of football fans who don't necessarily care about the game, but come for the snacks ;)

The Restaurant

By this time you all know that at M&D, we love a good cocktail. But as Andrew and the rest of the staff learn more about creating cocktails, the importance of helping our guests understand the history and process grows.

The evolution of classic cocktails, think Prohibition, are the basis of the cocktails that we know and love today. Who better to learn from than from those serving you said cocktails?!

SO - every month starting this month, the restaurant will feature the "Evolution of a Classic." There will be a special menu highlighting the cocktail of the month including the original version, a few more modern interpretations, and a small plate feature to compliment.
Cool, right??

January's evolution feature will be the Evolution of the Negroni.Campari and Negroni

You'll have to visit the bar or restaurant for the full experience but here's a little taste:

The Negroni originated in Florence, Italy in 1919. Count Camillo Negroni (yes, the drink's inventor) asked the bartender, Fosco Scarselli, to strengthen his Americano (a vodka cocktail) by adding gin instead of soda water. To signify that the drink was different, the bartender used an orange slice rather than a lemon slice.

The menu we are offering includes five variations to show how the Negroni has transitioned over the years.

Our New Blog!

Hands Typing

I know that I have mentioned this briefly in the past, but based on all of your feedback and a conversation about style and vision, it's officially official. I will be working to build up a McKinney and Doyle blog over the next few months.

The blog will be different from our monthly newsletters and email blasts in a few ways.

1. It will be updated week!
2. The newsletter is meant to keep you up to date on M&D changes and events but the blog will focus on the food and drink industry in general.
3. It will be more interactive and will include video clips, how to's and a comments section.

We are still working out the details but it is looking like the categories will be as follows:

  • How To
  • Industry Trends
  • Pawling Community News
  • Beer/Wine/Spirits
  • Recipes

If you have a topic or a question about anything in any of those categories, send them my way! I will always be looking for new content.

More information coming soon...

Keep in touch! Rebecca@mckinneyanddoyle.com

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