McKinney & Doyle Newsletter Archive header

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

Bakery: Holiday Orders

While similar to our Thanksgiving holiday order form, our Christmas form has some unique items that we save specifically for the most wonderful time of the year. You can pick up an order form in the bakery or print it from our website: Download and Print Yours Now

You will notice that we have set an order cutoff date of Thursday, December 22 at noon. I know that sometimes, it's hard to understand why we set these deadlines. Quality and freshness are of the utmost importance to us at M&D. We make everything from scratch so that you can serve your loved ones something truly special. We cut off orders around these crazy busy times so that we physically have enough time to make everything to fulfill each order. Because of this, there are no exceptions to our order cutoff date or time no matter how large or small the order may be. BUT, you should know that we always make plenty of extra so that if you were unable to get an order placed in time, we can still help make your holidays merry and bright.

I do recommend placing an order, just to be safe, because once that deadline hits, everything extra is first come, first serve.

One final important note, the bakery will close at 4PM on Christmas Eve and will be closed on both Christmas Day and New Year's Day.

Restaurant Hours and Specials:

All my brunch addicts, rejoice! Between Christmas Eve and New Year's Eve, we will be serving brunch daily from 10AM - 3PM. Since Christmas Eve and New Years Eve are both on a Saturday this year, our normal 9-3 hours are still in effect on those days but remember that we are closed on Monday's as well as on Christmas Day and New Year's Day.

A couple other notes: Christmas Eve's last dinner seating will be at 8:15PM while we will seat tables until 9PM on New Year's Eve.

Have you subscribed to the blog yet? Never miss a post: blog.mckinneyanddoyle.com

top of page December2016

December News

 

Happy December! I hope that everybody had a wonderful Thanksgiving and is looking forward to ending 2016 with lots of love, laughter and of course, food.

It's never too early to think about your December holiday orders so be sure to check out the bakery section for order details and deadlines.

The new fall/winter menu is in full swing and there are already some fan favorites. Have you tried any of the new items yet? Head to the M&D website to view the full menu and let us know what you think!

This time of year gets really busy for most of us. How lucky are we that Good Tidings is right in the center of town and can serve as your one stop shop for gift ideas?! If you think I'm exaggerating, go see for yourself! In this month's newsletter, you'll find a link to the Good Tiding's Holiday Catalog as well as some details on things not even listed in it.

I have been having a ton of fun reading your emails and comments about the blog lately so please keep them coming! If you haven't subscribed yet, be sure to check out our latest post in here and head over to the blog to subscribe so you don't miss a single post.

Lastly, if you aren't on Instagram, you're missing out. Our account has been seeing a ton of new followers recently - are you one of them?

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

– Best wishes, Becky McKinney

Like us on Facebook

"How to Show Off Your City"

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

My parents are visiting this weekend! While it's not the first time they'll be visiting me in Florida, it is the first time they'll be visiting the house that Matt and I bought over the summer! I cannot wait to show them our home and to take them to some of my favorite places in Saint Pete. It's funny because I've lived in the same city for a couple of years now but since this most recent move, I feel like I'm in a totally new place even though the house is a measly 7.3 miles away from our old apartment. Since we moved in August, I've spent a lot of time exploring my city - by bike, by foot, and by car - because you notice different things depending on how you're getting around. Because of this, I am excited extra excited to show my parents around and introduce them to the new places and things that I've discovered since their last trip. With the holiday season upon us, I'm sure that many of you are getting ready to host visitors as well and new home or not, you'll likely be planning some ways to entertain them, right?

If you're anything like me, you overwhelm yourself with ideas, especially when you're excited. It's important to reel yourself in a bit and be realistic with plans. There are far too many restaurants, parks, shops, and events to show my parents in the three days they will be staying with me so I did some research, took a few deep breaths, and made a plan that won't exhaust everybody. Here's 4 ways how:

Build in Rest:If you were traveling somewhere, would you want to go directly from plane/train/automobile to activity? Maybe, but you'd probably prefer to drop off your luggage, wash up, and take a beat first. Don't book any activity or reservation for the first hour or two after your guests arrive. Let them collect themselves first. You'll be happy about the down time too because you've most likely spent a ton of time preparing your home for their visit. You both deserve a break.

Make Reservations: I don't know about your family, but in my family, our favorite part of traveling is the food. If you want to share your new favorite restaurant with your guests, make a reservation. There is nothing like showing up starving and learning that you need to wait two hours for a table. If the restaurant doesn't take reservations, ask what the best day and time to arrive would be to avoid a long wait.

Research Events: If you have guests visiting over a weekend or around the holidays, there are probably a TON of things to do from special concerts to sales and pop ups. Do some research ahead of time and figure out what exactly is going on and when. Every time I skip this step, my guests and I waste so much time trying to make a plan.

Go Unique: Every city has something special about it. What do you love most about your city that you've never experienced before? For me, it's an event called First Friday that only takes place on, you guessed it, the first Friday night of every month. The city shuts down an entire city block, sets up a stage, and invites local bands to perform while the bars and restaurants offer up special food and drink deals. Think of something that your guests have probably never experienced before and be sure to show them that!

Hosting is fun, especially when you have guests travel from far away. Harness your excitement of showing them around and come up with a plan that will keep everybody happy.
What is the one thing you HAVE to show all of your guests in your home city?

Have you subscribed to the blog yet? Never miss a post: blog.mckinneyanddoyle.com

Good Tidings Gift Shop

Good Tidings For Christmas & A Happy New Year

A couple of weeks ago we sent out the Good Tidings Holiday Catalog to show you how much our town's favorite gift shop has to offer. But what we didn't highlight in the catalog was how many unique children's toys and gifts that you can find inside. Everybody can find the same old stuff at the mall, but there are some truly special items for the kiddos in your life. I'm willing to bet that between the toys for little ones and the beautiful items in our catalog, you'll find the perfect gift.

Good Tidings Gift Shop

Regardless of what gift you select, Good Tidings is always happy to offer complementary gift-wrapping.
Ready, set, shop!

Keep in touch! becky@foodieturnedfit.com

top of page

Restaurant Updates

Restaurant Updates

Athol Brose
A Traditional Scottish Recipe

There are a number of variations in making this drink which have been handed down over many generations.

The brew is first recorded in 1475 when the Earl of Atholl was attempting to capture Iain MacDonald, Lord of the Isles who was leading a rebellion against the king.

Hearing that MacDonald drank from a small well, the Earl ordered it to be filled with honey, whisky and oatmeal.

MacDonald stayed sampling the concoction and was captured!

The enticing beverage is also mentioned in a few of the classic Charles Dickens writings, hence its feature in last years "A Dinner with Dickens" at the Fine Foods Cafe.

Here is Andrew's Recipe, which is now available through January.

1/2 Quart of Toasted Oats

Pour 1 Quarts of Water and 6 ounces of Orange Blossom Honey over the oats and stir

Cover and leave it in the refrigerator for 4 days

Once removed, pour all through a colander and press the oats to extract all of the "Brose"

Expecting about 25 ounces of the Brose, add 12 ounces of proper blended scotch, 5 oz of krupnikas honey liqueur, and in place of the cream, use 7 oz almond milk, and 7 oz coconut milk to enhance the nutty festive flavors of the season.

Keep chilled until it is time to imbibe, and be sure to add a pinch of nutmeg to the top of each glass.

OR - simply stop by the bar and order one :)

Don't Forget to Grab Your Baked Goods ...

Bakery Updates:

November is always a busy month in the bakery. As mentioned above, our holiday order forms are officially available both in the shop and online.

While the bakers will be making extra everything the week of Thanksgiving, I definitely recommend placing an order for your favorites as there is no guarantee that something will be available that week.

The order deadline will be Monday, November 21 so be sure to have your order form completed and handed in to the bakery before then.

While the bakery will be open until 9pm on Wednesday, November 23rd, we will be closed in both the bakery AND the restaurant on Thanksgiving.

Holiday orders aren't the only thing brewing in the bakery this month. We are also featuring an Autumn Spice Latte and Maple Pecan Hot Chocolate.

You can also request a Maple Pecan coffee, latte, or cappuccino!

Lastly, keep your eyes peeled for a new treat: Fudge Bites (bits of fudge with a variety of fillings including nuts, peanut butter, caramel, and coconut).

Have you subscribed to the blog yet? Never miss a post: blog.mckinneyanddoyle.com

top of page ovember2016

November News

Halloween is over. You know what that means, right? Holiday season is here!

That's right. Thanksgiving is right around the corner and then we all know that Christmas isn't far behind. Because of this, we've already released our holiday order forms in the bakery for all your Turkey Day needs. Be sure to check out the bakery section for order details and deadlines as well as this month's featured drinks and new additions.

The new fall/winter menu is in full swing and there are already some fan favorites. Have you tried any of the new items yet? Head to the M&D website to view the full menu and let us know what you think!

Speaking of the restaurant, Andrew put together something special at the bar (as usual) and was gracious enough to send me some details as well as a recipe. Don't miss the restaurant section for that treat.

I have been having a ton of fun reading your emails and comments about the blog lately so please keep them coming! If you haven't subscribed yet, be sure to check out our latest post in here and head over to the blog to subscribe so you don't miss a single post.

Lastly, if you aren't on Instagram, you're missing out. Our account has been seeing a ton of new followers recently - are you one of them?

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

– Best wishes, Becky McKinney

Like us on Facebook
Good Tidings Gift Shop

Good Tidings "Holiday Happenings"

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

I honestly cannot believe that it's already November. Thanksgiving is only three weeks away! And if I'm being really honest, I did just text my best friend yesterday to let her know that there are only seven more Monday mornings until Christmas so ... do with that what you will. Regardless of whether or not over zealous holiday fans bother you, you cannot escape the fact that the holiday season is just about here and with that knowledge, comes great responsibility. Gift giving can be fun but it can also be a little stressful - especially when you don't know where to start. Holiday Happenings at Good Tidings are the perfect solution!

Every holiday season Good Tidings runs weekly specials called Holiday Happenings. Each week is something different and helps make your holiday shopping less stressful and more enjoyable (you may end up grabbing a few gifts for yourself too). This year, Holiday Happenings will include a craft cocktail demo with M&D's cocktail extraordinaire, Andrew Sarubbi and we are super excited about it!
The gift shop has everything you need to make your own craft cocktails including bitters and the amazing staff is happy to make up a gift basket for you or if you'd like to exercise your creativity, you can customize your own basket perfect for somebody on your gift list.

Good Tidings 2016 Holiday Happenings Schedule

Glass and Shaker
Saturday, November 12: Craft Bartender Demo

Time: 12:00 to 2:00
Spirits professional Andrew Sarubbi from our own McKinney and Doyle will be in Good Tidings educating on the use of bitters and mixing techniques in craft cocktails

Friday, November 18 - Sunday, November 20: Vera Bradley Gift With Purchase
Receive a Vera Bradley "adorable" Scottie Dog Jewelry Case ($38 value) free with $100 Vera Bradley Purchase

Friday, November 25 - Sunday, November 27: Chamilia Gift With Purchase
Spend $100 in Chamilia and receive a beautiful leatherette jewelry box

Saturday, November 26: Small Business Saturday
Receive a Scottie Dog Hipster with Vera Bradley purchase of $100
All merchandise that says "Pawling" will be 20% off

Friday, December 2 - Sunday, December 4: Holiday Open House
Everyone gets to draw for a special discount
Special drawing for 4 holiday gift baskets
Free votive and refreshments

Thursday, December 8: Holiday Jewelry Event
All jewelry 20% off (excluding Alex & Ani)
Drawing for a pair of John Medeiros earring (value $75)

Friday, December 9 - Sunday, December 11: "Good Tidings Dollars"
With every $50 store purchase, receive $10 towards your next purchase (may be redeemed that day!)

Friday, December 16 - Sunday, December 18
All toys 10% off!
Kids Raffle

Regardless of what gift you select, Good Tidings is always happy to offer complementary gift-wrapping.
Ready, set, shop!

Keep in touch! becky@foodieturnedfit.com

top of page

Restaurant Updates

New Menu Comin' At Ya!

New dinner entrees will be available starting Wednesday, October 12, 2016.

You know the drill, new season = new menu!

Welsh Rarebit

Grilled Pawling Bread Co's sourdough, roasted cauliflower, tomato jam and sauce made with extra sharp Vermont cheddar

Pastrami Crusted Moscovy Duck Breast

Sliced pan roasted duck with caraway sauerkraut, potato pancakes and honey mustard demi glaze
Soy Braised Pork Belly
grilled crisp with Dr Pepper sauce (yes the soda)

Grilled Maine

Shrimp with Crispy spaghetti and pepperoni sauce

(It's Back!) Filet Mignon

with roasted cippolinis, smoked blue cheese fingerlings and spicy green peppercorn sauce

Pork Chop Schnitzel

with sweet and sour cabbage, pear and lemon

Pasta Puttanesca

spaghetti with a pungent sauce of tomato, olives, capers, artichokes and imported provolone

Oat Crusted Cod

with pumpkin chickpea cassoulette and sage brown butter

Don't Forget to Grab Your Baked Goods ...

Bakery Updates:

You know it's fall when the flavors of the month are butterscotch and pumpkin! Add one (or both) to your coffees, lattes, milkshakes, steamers, or hot chocolate because oh yea ... our extra decadent hot chocolate is back too!

And just in case those amazing treats aren't enough to get your mouth watering, we've also got the other autumn staple: apple cider - hot or cold.

You probably need something to dunk into your fall beverages though, right?

Well it IS October so you can expect to see the beloved ginger cookies alongside pumpkin and ghost shaped frosted cookies AND pumpkin pie.

My mind is on sugar overload and I love it.

Have you subscribed to the blog yet? Never miss a post: blog.mckinneyanddoyle.com

top of page October2016

October News

"I'm so glad I live in a world where there are Octobers."

Happy fall, everybody! I hope you are all enjoying some fall foliage and more importantly, fall food.

Speaking of fall food, if you guessed that the restaurant would be introducing some new menu items this month, you'd be correct. Spring and summer may be my two favorites seasons but fall and winter menus have my name written all over them. The column on the left goes over some of our new dinner menu items that will be premiering on Wednesday, October 12.

But what good is a savory dish without something sweet to follow? The October theme carries over perfectly into the bakery where you will find some awesome seasonal beverages and treats. Check out the section underneath the menu updates for a full description.

I have been having a ton of fun reading your emails and comments about the blog lately so please keep them coming! If you haven't subscribed yet, be sure to check out our latest post in here and head over to the blog to subscribe so you don't miss a single post.

Lastly, if you aren't on Instagram, you're missing out. Our account has been seeing a ton of new followers recently - are you one of them?

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

– Best wishes, Becky McKinney

Like us on Facebook

"Five Food Centric Ideas For Your Wedding"

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


I am currently sitting in the airport with my fiancé, Matt, preparing to take off for the final wedding of the year (and might I add, the one I am most excited for as we will be celebrating Matt's older brother, Mark, and his amazing bride, Becky - yes there will soon be two Becky Boland's). Anyway, Matt and I were just chatting about the many weddings we've attended over the last few years and we realized how many really cool things that our loved ones have done on the big day.

We've seen homemade photo-booths, full rooms devoted to foods from all over the world, incredible bands, engaging DJs, donut walls, and so much more. While we've had a blast attending all of the weddings we've been lucky enough to receive an invite to, I think it's only natural that we always circle back to our own and what we wan that day to look like. Early on in our engagement we decided that come wedding day, we wanted our main focus to be on the food. I'm not going to give away any spoilers as to what we have planned for our nuptials next fall but I will share some of the unique ideas we came across during the planning process. So fellow foodie brides/grooms to be, this post is for you: Five Food Centric Ideas For Your Wedding.

"The only thing I like better than talking about food is eating." - John Walters

I couldn't agree with this quote any more than I already do. Unfortunately, airport food just won't cut it so while I urge you all to grab a snack, I will have to settle for simply talking about food. Check out the five ideas below and let me know what you think in the comments!

Food Trucks

A friend of mine recently told me that instead of a sit down dinner, she and her husband to be hired multiple food trucks to park at the venue for a few hours! I've seen this done a few times recently and I love it more and more every time. We all know that local food trucks often have the best stuff and we all want the best for our wedding day, right? Well then it's the perfect fit!

Edible Décor

Okay so I don't actually mean décor that your guests pick up and eat, but the idea of using food as décor is one that I am absolutely in love with. Of course flowers are beautiful, but so are herbs, produce, and grains! My future sister-in-law first sparked this idea in my head actually. Last summer, we were cooking a meal for our collective fiances' parents and she used fresh rosemary as part of the table setting. It was absolutely gorgeous. Depending on your budget and your general theme, you could totally take this a step further and incorporate fresh or dried herbs into your floral arrangements, bouquets, table settings, or general décor. I also love the look of uncooked spaghetti standing tall in a glass vase as an accent to an antipasto station - or something along those lines.

Hours d'Oeuvres All Night

Everybody loves the cocktail hour portion of a reception so why not keep that going all night long? Rather than a sit down dinner, a lot of couples are sticking with passed snacks and station style receptions. Here's why I love this: guests can eat all night long (um, win) and it allows SO much more variety in terms of what types of food you can serve.

Late Night Snacks

Matt and I went to a wedding a couple of years ago where the newlyweds offered Italian Ice and ice cream to their guests on their way out. If you know me, you can imagine how excited I was over that fact. You also know that I took one of each and skipped out to the car. But it doesn't have to be sweets. Any snack food is a welcome treat after a night of over indulging with drinks!

Gourmet Give-Away

Last but certainly not least, let's talk favors. Food favors are definitely really popular these days and there are dozens of way to approach them. I know of couples that host a late night campfire for their guests and so they offer individually packed s'mores kits. Or you could go savory like a friend of mine did earlier this year at her Italian restaurant venue and gift a jar of gourmet marinara. A lot of vineyard/winery weddings end with a bottle of wine, etc. etc. Favors are kind of tricky because you want to thank your guests with something that they'll find useful. Well in my opinion, food is useful.

So what do you think? Is a food focused wedding something that peaks your interest? How else would you incorporate your love of all things gourmet into your special day?

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

Ode to Garlic

When you're cooking a nice piece of meat, you want your pan sizzling hot before you drop in the main ingredient, right? A lot of people think that a piping hot pan is the first step for any recipe but that's actually a misconception, especially when you're talking about today's main ingredient: garlic.

Garlic

I absolutely love cooking with garlic. The smell, the sound, the feeling, the excitement because you know how good it'll taste once it hits your tongue - it's all intoxicating. But it can go south real quick if you aren't careful. It only takes a few seconds in an over heated pan for your garlic to go from beautiful golden to ominous black. Boom. Ruined.

Don't worry though because it's not a difficult problem to avoid. Simply start cooking your oil and garlic in a cold pan instead of one that's already sizzling hot. Add oil and garlic to a cold pan, turn on the heat and sit back for a minute or two. It'll only take a few moments for the world's favorite ingredient to infuse its flavor into the oil. Start gently stirring and allow it to cook slowly. With garlic, it's always "slow and steady wins the race." But stirring is key. If you let it sit stagnant in the heat, it'll still turn charred and bitter.

A couple of good tips to keep in mind:

Have the rest of your ingredients ready to go. How frustrating is it when you end up burning your garlic because you forgot to chop the onions and open up the stewed tomatoes?

If you're sautéing garlic with other vegetables, wait to add the garlic until the veggies are almost done. Remember, garlic cooks super quick and doesn't need much time to add flavor.

Garlic is one of my favorite things to cook with and I know I'm not alone. Use these simple hacks to make sure the flavor and integrity of the ingredient stays where you want it to be.

Have you subscribed to the blog yet? Never miss a post: blog.mckinneyanddoyle.com

top of page August2016

August News

"August is like the Sunday of summer"

I thought that quote was too funny not to share ;) It's kind of true too, isn't it? I hope you are enjoying your summer so far and that you plan on taking advantage of what's left! I love summertime but I do always look forward to September.

There are some new featured soda fountain favorites in the bakery this month so don't miss out on the details in the bakery section below.

Our summertime aperitifs were a big hit in July so we're going to offer them through the rest of the summer! When you read about them below, try and pick out which one you'd be most excited to try. I'm struggling with making just one choice so help a girl out please!

I have been having a ton of fun reading your emails and comments about the blog lately so please keep them coming! If you haven't subscribed yet, be sure to check out our latest post in here and head over to the blog to subscribe so you don't miss a single post.

Lastly, if you aren't on Instagram, you're missing out. Our account has been seeing a ton of new followers recently - are you one of them?

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

Last month, our beautiful bakery crew came up with two fantastic drinks to keep us cool including the Tiki Cooler, Pineapple Passion Fruit Soda, and Vanilla Peppermint Milkshake.New Soda Fountain Drinks

I wasn't sure those could be topped but I think I'm being given a run for my money this month ...

A Banana Frosted Shake made with Hershey's vanilla ice cream and fresh bananas and a Pina Colada soda with homemade pineapple coconut puree, soda water, almond milk, and grilled pineapple.

The Restaurant

Our tasty summer sippers from last month are still available at the bar so if you haven't had a chance to taste yet, be sure to stop by! Lower proof cocktails retain super fresh flavors and allow for more "quenching" during the heat of summer (aka you drink more of em!).

Enjoying a summer time aperitif

Summer Time Aperitifs

Basil Fennel Fresco
fresh basil, fennel liqueur, pressed lime, dolin dry vermouth, and blood orange sparkling mineral water

Spiced Grapefruit Spritz
jalapeno & hibiscus infused dolin blanc vermouth, pamplemousse grapefruit liqueur, club soda, prosecco, grapefruit bitters

In The Moment
house passion fruit puree, apricot liqueur, kina aperitif, arugula, celery shrub, hickory apricot bitters, crushed ice

Fields In Provence
suze french aperitif liqueur, lillet blanc, creme yvette, mediterranean tonic water, citrus bitters, lemon oil

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

In a recent blog post, I talked about the benefits of shopping at your local summer farmer's market. I also talk about how to make the most of it and build relationships with vendors in your community. I'll re-share some of those tips here, but what I really want to do is highlight one very specific market that's near and dear to my heart, even from afar.

Farmers Market Logo

The Pawling community is very special. I think we can all agree on that. Small town, big love. There are so many amazing businesses in our quaint village and not one of them should be overlooked.

For those of you who don't already know, the Pawling Farmers Market is open on Saturday's from 9AM to 1PM. Opening day was June 18 and you can enjoy it weekly through October 1.

I pulled a description directly from the market's Facebook page (hint: like the page for weekly updates) because it captures everything so perfectly:

"Come enjoy the fruits of our community, our produce, plants, farm products, foods, and goods. Another reason to come visit t
he market is the music of local performers every Saturday that helps create a festive community feeling. The Pawling Farmers Market is conveniently located next door to many local shops and galleries, making it a perfect event for guests and families. By supporting the Pawling Farmers Market, the entire community has much to gain in terms of supporting local farmers, charitable organizations, and our health.

Pawling has always had a rich agricultural heritage, and as part of the rising popularity of locally grown fruits and vegetables the farmers market continues and celebrates that tradition. The fresh foods that will be for sale at the Pawling Farmers Market will include also include eggs, honey, and flowers as well as locally produced crafts and prepared foods. Buying local food at the market can help keep us healthy, keep money in our community and reduce the wasteful trucking, flying, and freezing of the foods that we eat and you can taste the difference. Think globally, eat locally. "

I mean, that pretty much says it all, don't you think?

If you're around this Saturday, definitely stop by (if you know where we're located on Charles Colman, you know where the farmers market is located) and be sure to follow these tips:

  1. Research Ahead of Time
  2. Scope the Scene
  3. Bring Cash
  4. Bring Bags
  5. Get to Know Your Favorite Vendors
  6. Don't Bargain
  7. Be Open Minded
  8. Get Social

Check out our blog post on how to get the most out of your local farmers market for more details on these 8 tips!

top of page July2016

July News

"Summer is a state of mind."

Happy (belated) Fourth of July! I hope that everybody had a wonderful, fun, safe, and delicious holiday weekend full of friends and food. I played around with some new recipes on the grill and even came up with some festive themed treats to share with my neighbors.

While I've been enjoying lots of tasty treats here in Saint Pete, I'm jealous of those of you local to M&D who will be able to indulge in some of the bakery specials this month. Vicki, our bakery manager, has given me the scoop on what she's doing and believe me, you're gonna wanna get in there ASAP.

If you've been following along with our blog, you know all about how to make the most of your local farmer's market but I want to take a moment to highlight the Pawling Farmer's Market in this month's Food for Thought so be sure to check it out.

A lot of you have been asking me about the blog lately so don't forget to scroll down to read our latest post and to subscribe so you don't miss a beat.

Lastly, if you aren't on Instagram, you're missing out. Our account has been seeing a ton of new followers recently - are you one of them?

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

I was excited that Vicki (our bakery manager) contacted me last month with her plan to highlight the sodaPeppermint Shake fountain more than ever this season. A woman of her word, she has me drooling all the way in Florida for her July creations.

The Tiki Cooler is a housemade pineapple passion fruit soda which is sure to help keep you cool on these hot July days.

But what I'm MOST excited about is the peppermint vanilla milkshake because ... well ... it's a peppermint vanilla milkshake.

The Restaurant

The summer dinner menu is going strong. Have you been in to try it yet? In addition to some new favorites like Tuna Two Way and City Island Fried Shrimp, Andrew has some great seasonal favorites available at the bar as well.

You'll find some details on the new cocktails below but I also wanted to note that our famous white sangria is back (it's pretty much my favorite part of summer) and there are some cool new beers to check out too including:

Itradelic Tangerine IPA from New Belgium and Flying Dog's Habanero IPA

Guacamole on Fleek

I get a lot of questions in my inbox about making reservations at McKinney and Doyle, wine suggestions, and favorite cocktails. But the one question that I get more often than any others is ... how do you make McKinney and Doyle guacamole?!

Guacamole

I know I may be a bit biased but I am obsessed with the guacamole we serve at M&D and if you agree, today is your lucky day because I'm going to tell you exactly how to make it.

Ingredients:

  • 3 ripe Hass avocados
  • 1 medium sized onion - chopped fine
  • ½ small can of pickled jalapenos - chopped and with juice
  • 2 small bunches fresh cilantro - chopped
  • Juice from 1 fresh lemon
  • Salt to taste

Cut the avocados in half and remove the pits. Remove the skin and rough chop into a bowl before adding in the onion, pickled jalapenos (plus some juice), cilantro, and lemon juice. Mix gently and taste. Add salt as needed and serve right away. If you're not serving it immediately (good luck with that), store in an airtight container. This is SUPER FRESH so it will brown quickly if not stored properly.

Check out and subscribe to our blog! www.blog.mckinneyanddoyle.com

 

Be the Belle of the (BBQ) Ball

Memorial Day Weekend has come and gone which means it's officially summer, right? Well it is in my book anyway. Over the weekend across the country, grills were sparked up for their kickoff barbeque, beaches opened to the public, and we went ham on burgers, hot dogs, and pasta salad. Ready or not, grilling season is here. It's amazing how much better a burger tastes when it comes off a piping hot grill, don't you think? But it seems that less and less people are kicking it old school with charcoal these days and it's a shame. Some people may consider charcoal grills to be too high maintenance but I think they're great. Plus, there are some major benefits to using charcoal compared to gas and so if you're not on board yet, you may think again after today's post.

First of all, you can't deny that charcoal adds a certain flavor that gas just simply can't. Am I right or am I right? But aside from that, there are ways to utilize the dying heat while you enjoy your meal to benefit you for days to come. No joke! Before you walk away, plate full and mouth watering, add a couple ingredients to the grill.

The first step is to choose ingredients that get better as they become more tender so that you don't have to worry about accidentally overcooking them while you savor your plate of summer. It's also helpful to choose foods that can hold in the refrigerator for a few days without losing their texture or flavor because remember, we're stocking you for the upcoming week. I recommend:

  • Bell peppers
  • Eggplant
  • Tomatoes
  • Citrus
  • Chiles
  • Onions

Check out the rest of this post (and more) on our blog! www.blog.mckinneyanddoyle.com

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

I've been really into cooking lately, even more than usual. I think it may be partially due to the fact that a friend of mine has been letting me use the test kitchen in her new apartment complex and I am having way too much fun playing around in such a fantastic space. Professional equipment, tons of space, and rooftop views are hard to beat. Her and I have been getting together once a month to meal plan and prep together and cooking with a friend is always just a little more fun. Anyway, I've been borrowing cook books to start playing around with all different sorts of recipes and it's brought me to some amazing finds. For example, I never thought I'd enjoy cooking from a vegan only cookbook and yet, recipe after recipe, I'm pleasantly surprised. From super healthy to insanely decadent, this summer is bound to be a tasty one.

Most of my days are spent at home cooking for Matt and myself and so all of the following recipes are perfect for those nights when you just don't want to leave the AC. But, they all translate to a party scene really well so if you're a social butterfly, you'll find some gems in here as well.

I'm still obsessed with this whole Mexican Street Corn phase that blew up last summer (is this a wedding appropriate snack?). Anyway, this recipe is a big hit: (Skinny) Mexican Grilled Corn
(Skinny) Mexican Grilled Corn

For you grill masters out there, I was a little skeptical about these grilled bacon wrapped onion bombs (though I don't know why because the name kind of says it all), but you've gotta try them: Grilled Bacon Wrapped Onion Bombs

Bacon Wrapped Onion Bombs

I am brunch obsessed. And this is brunch bliss: Burrata, Sausage and Broccoli Rabe Toast

Lastly, I have been known to say that if I were to start a food truck, it would focus on homemade ice cream sandwiches. This dessert was clearly made for me: Strawberry Ice Cream Sandwiches

Strawberry Ice Cream Sandwiches

I'm still cooking away over here and trying as many new recipes as I can all summer long so if you have any that you really love and think I should try, please don't hesitate to reach out! And if you try any of these recipes and fall in love, share a photo with me and I'll feature you on M&D's Instagram account!

top of page June2016

June News

"People who love to eat are always the best people." - Juila Child

We are happy to welcome summer with some seasonal specials in the bar as well as the bakery.

Additionally, check out this note from our lovely bakery manager, Vicki, as she has some great ideas to kick off summer and take us through the entire season.

"Our 30th Anniversary had me thinking, why only accentuate classics with a special occasion? Why not embrace the warm weather we've all been waiting for and feature an old time specialty from the 'soda jerk' days all summer long."

Head to the bakery section to learn more about what she has planned.

Food for Thought this month will go over some fun new summer meal ideas perfect for laying low at home or heading to a barbecue.

Lastly, if you haven't already subscribed to the M&D blog, don't forget to check it out! I've included the most recent post in this month's news.

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

A few weeks ago, Vicki sent me an email update on the things that she has planned for the bakery this summer and now I'm thrilled to share her idea with you!

You remember how last month we celebrated M&D's 30th anniversary by throwing it back to the 80's? Well ...

"Our 30th Anniversary had me thinking, why only accentuate classics with a special occasion? Why not embrace the warm weather we've all been waiting for and feature an old time specialty from the "soda jerk" days all summer long.

Upon my research, I learned a few interesting things about "fizzicians" and how they constructed healthy and what they believed to be medicinal drinks, whilst still keeping them fun and delicious.

Along with tickling your taste buds with these revivals, we will also be adding in a fun/interesting fact from the 19th century:

Like maybe how they used acid phosphate (salt crystals) with drinks in place of lime or lemon juice because back then, citrus wasn't available year round.

Or that sarsaparilla is a root that was once listed in the U.S. Pharmacopeia for its ability to treat many topical conditions, most commonly, eczema.

These are just a few examples of the interesting things I've learned by reading up on some Soda Fountain history. I was riveted to say the least."

So keep your eyes peeled all summer long for some soda fountain specials!

The Restaurant

The summer dinner menu is going strong. Have you been in to try it yet? In addition to some new favorites like Tuna Two Way and City Island Fried Shrimp, Andrew has some great seasonal favorites available at the bar as well.

You'll find some details on the new cocktails below but I also wanted to note that our famous white sangria is back (it's pretty much my favorite part of summer) and there are some cool new beers to check out too including:

Itradelic Tangerine IPA from New Belgium and Flying Dog's Habanero IPA

Now ... onto the cocktails.

It's on everyone's mind, so let's embrace it and celebrate with some fresh, light, summer inspired sippers.

This month, we're highlighting the Negroni, and we're not alone! June is known for Negroni Week which means that participating bars around the world will donate $1 from every Negroni sold to a charity of their choice. Well, we're doing this all month long to benefit The Pawling Resource Center so imbibe for a cause!

Cane's Market Negroni
fresh strawberry, yaguara cachaca brazilian rum, suze gentian based liquor, hibiscus infused vermouth, ginger

Judy's Patio Negroni
jalapeno, grapefruit, astral silver tequila, campari, lillet
rose aperitif, grapefruit liquor

Negroni on Las Ramblas
barcelona's savory gin mare, campari, yzaguirre spanish rouge vermouth, orange oils

 

Be the Belle of the (BBQ) Ball

Memorial Day Weekend has come and gone which means it's officially summer, right? Well it is in my book anyway. Over the weekend across the country, grills were sparked up for their kickoff barbeque, beaches opened to the public, and we went ham on burgers, hot dogs, and pasta salad. Ready or not, grilling season is here. It's amazing how much better a burger tastes when it comes off a piping hot grill, don't you think? But it seems that less and less people are kicking it old school with charcoal these days and it's a shame. Some people may consider charcoal grills to be too high maintenance but I think they're great. Plus, there are some major benefits to using charcoal compared to gas and so if you're not on board yet, you may think again after today's post.

First of all, you can't deny that charcoal adds a certain flavor that gas just simply can't. Am I right or am I right? But aside from that, there are ways to utilize the dying heat while you enjoy your meal to benefit you for days to come. No joke! Before you walk away, plate full and mouth watering, add a couple ingredients to the grill.

The first step is to choose ingredients that get better as they become more tender so that you don't have to worry about accidentally overcooking them while you savor your plate of summer. It's also helpful to choose foods that can hold in the refrigerator for a few days without losing their texture or flavor because remember, we're stocking you for the upcoming week. I recommend:

  • Bell peppers
  • Eggplant
  • Tomatoes
  • Citrus
  • Chiles
  • Onions

Check out the rest of this post (and more) on our blog! www.blog.mckinneyanddoyle.com

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

Last month, I was lucky enough to have the opportunity to visit my best friend in South Africa. She is studying there for a semester and I simply could not turn down the chance to visit. Though she is currently living in Port Elizabeth, located on the lower eastern coast, we traveled throughout Kruger National Park (we obviously had to go on a safari!), Johannesburg, Drakensberg, and Durban before heading back to PE. Needless to say, it was a busy 10 days!

Anyway, I could talk about the trip for days - and I have to a very patient Matt - but for now, I want to focus on the food because, well, this is Food for Thought after all.

I'm not sure exactly what I was expecting upon my arrival in South Africa. To be honest, I didn't really have any knowledge prior to my arrival. I was just excited for a beautiful adventure. The food, for the most part, was very westernized and European. If you've ever been to England and had a traditional English breakfast, you probably had eggs, baked beans, stewed/grilled tomatoes, sausage, and toast. Pretty standard for the most part, though it was funny to see some people completely thrown off by beans at breakfast (big fan over here so no problemo). We ate a lot of really amazing Indian food as well, especially in Durban where the Indian population is the second highest in the world behind India itself. I drank a ton of coffee. Whole fat cappuccinos with a touch of fresh whipped cream to be exact - very decadent stuff for this health conscious foodie, but I wasn't worried about my nutrition on this trip. I just wanted to taste, enjoy, and experience as much as I possibly could.

Drakensberg was a different experience. Well actually, it was Lesotho. If you've never heard of Lesotho, look it up for a few minutes as the history is rich and beautiful (and so are the pictures).

In Lesotho, we were treated to a home cooked meal by a primary school vice principal. It's important to know that there was absolutely zero electricity in the village we visited and that the tribe that lives there, lives completely off the land itself.

Pap

We had pap, which is essentially like a porridge made from ground maize. The pap is thick enough to pick up with your hands, which we did, and use to grab whatever leafy green was available, in our case, pumpkin leaves.

I have to say, I really enjoyed it. It was flavorful and really tasty! We learned about the village history, the school system, long standing traditions, successes, and struggles while we ate and drank a home brewed beer available NO WHERE else in the world other than Lesotho. The day ended too soon, as did the entire trip, but I returned home with SO much new knowledge, respect, and admiration for a culture I knew nothing about until just two weeks ago.

top of page April2016

April News

I am really excited about this month because I'll be spending most of it up in New York! It's time to find a venue and set a date for the wedding so Matt and I will be out and about! Anybody know where we can get a great cake? JUST KIDDING! That part, we've got on lock.

I'm also really excited to wish our very own Victoria Vanturini the HAPPIEST of 10th anniversaries! Vicki started working in the bakery at 14 years old and now she's our beloved bakery manager. M&D simply would not be the same without her and we are SO grateful to have Vicki and all her kind hearted, fun, and energetic warmth. Happy Anniversary Vicki! We love you!

Additionally, there are some great new updates in both the restaurant and the bar that you don't want to miss and the springtime means just one thing in the bakery: soda fountain.

Food for Thought focuses on an amazing cultural meal experience that I had last month with just a touch of history to go with it.

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

Okay, so there was a little hiccup in the spring time celebration when this cold front came along and dumped some extra snow on everybody but spring IS coming. Just think warm thoughts, right?

Anyway, that warm weather means one thing and one thing only in my mind: Soda Fountain. Don't get me wrong, I'm the girl that will eat an ice cream cone in a blizzard because ice cream is my one and only but it's always better when it's warm out.

The soda fountain in the bakery is the perfect place to take a break over lunch or after work with a malted milk shake or an Italian soda. The old marble counter top will take you back to a simpler time while your little one digs in to a double scoop of chocolate ice cream with sprinkles and no matter what, your day will get better.

Come on, tell me that doesn't sound like perfection, I dare ya!

The Restaurant

We are excited about the new spring dinner menu starting up in a few weeks (April 28 - mark it down) and I was lucky enough to get a little preview into what's to come. Check it out.

New Appetizers:

House Made Pickled Beets
with roasted yellow pepper yogurt

Tuna Poke
with sesame, scallions, ponzu, ginger and toasted peanuts

Fresh Zucchini Noodle
with pistachio pesto

New Entrees:

Grilled Deconstructed Ratatouille

Crispy Skin Cod
Baba Ganoush & Freekeh Salad

Filet Mignon
house made steak sauce, carrot and parsnip frites

City Island Fried Shrimp
Brussels slaw, mango aioli

 

Bar Updates

Lady drinkingat the barOkay, so there was a little hiccup in the spring time celebration when this cold front came along and dumped some extra snow on everybody but spring IS coming. Just think warm thoughts, right?

Did you know that rum is produced on every continent in the WORLD except for Antarctica? Rum is a distillate of sugarcane and can be made from the fresh juice, sugarcane honey, or molasses. But just because this spirit is made from the same ingredient world wide doesn't mean that the product is the same in each location. Depending on the country and style, the end result can vary greatly. This month, we're celebrating rum. Stop by the bar for ...

A Daiquiri Flight
showcasing the different styles of rum from three different countries

Hurricane
the easy going, tropical side of rum's famed cocktails with Molasses based rum, passion fruit, and lemon

Mai Tai
a classic cocktail from the "Tiki Movement" that helped put rum back on the map made with white and dark rum, Orgeat, Orange Curacao, and lime

El Presidente
the more serious side of Rum with Sugarcane Honey based Rum, Blanc Vermouth, Orange Curacao, House Grenadine

Rum Old Fashioned
showcasing Rums versatility and its ability to step in to any classic cocktail...twelve year aged Venezuelan Rum, Aromatic Bitters, Demerara Syrup, Orange Oils

 

 

Pawling Bread Co.Pawling Bread Company Sour Dough Bread

M&D is thrilled to announce that Pawling Bread Co. is now supplying us, exclusively, on Fridays and Saturdays with authentic roasted garlic sour dough bread. If a picture says a thousand words, this one speaks only of delicious things.

Photo from Pawling Bread Co.'s Facebook page - check them out!

One of the best things about a local business is supporting other local businesses. We are honored to partner with Pawling Bread Co. because their product is top quality, which is a characteristic we take very seriously.

Be sure to like Pawling Bread Co. on Facebook so that you don't miss more drool worthy photos, event information, and updates on the company!

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

Saint Patrick's Day means ...

Irish Soda Bread! With the holiday coming up in just a couple of weeks, get ready to see our famous Irish Soda Bread flying off the bakery shelves. St. Patrick's Day just wouldn't be the same without it. Want to know what makes our bread even better? The story behind it.

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

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

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

She was absolutely correct. How she knew that we will never know but rest assured, every loaf was yanked out of the oven and corrected. My father has never forgotten again. See for yourself when you pick up your Irish Soda Bread!

top of page March2016

March News

March has a lot of meaning behind it! Spring is around the corner along with Saint Patrick's Day and Easter. That means warmer weather, celebrations, and of course - specials in the restaurant!

Easter CookiesThis time of year, it's tradition to share the story about our famous Irish Soda Bread so be sure to check out the Food for Thought section for that. It's a good one!

Plus we've got lots of festive treats to choose from in addition to the bread which I'll highlight in the bakery section.

The restaurant will be featuring some Irish specials for the big day as well so don't miss out as we don't offer these babies often.

Of course there are Easter goodies to keep your eyes out for as well and we have a special shout out to our neighbor, Good Tidings because the women over there can help you put together a pretty amazing Easter basket.

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

Our Irish Soda Bread is the obvious go-to for springtime celebrations but your little ones may be more excited about themed frosted and sprinkled sugar cookies. Flowers, four leaf clovers, and bunnies for Easter too. But MY favorite springtime bakery offering?

Solid milk chocolate bunnies. There is nothing like getting your face covered in chocolate as you work your way through one of those. So. Good. If anybody wants to send me an Easter basket ...

Bailey's Irish Cream Cake is also a popular hit, all year really, but this time of year especially. Pop in to pick one up or be safe and place an order just in case!

The Restaurant

Since Saint Patrick's Day falls on a Thursday this year, the restaurant will be open for regular dinner service. But in addition to our regular dinner menu, you'll also find some Irish specials including:

Corned Beef Brisket: with braised cabbage, red potatoes, and whole grain mustard sauce

Slow Cooked Lamb Stew: with biscuits

Grilled Atlantic Salmon: over colcannon (a mixture of smoky bacon, onions, cabbage, and potatoes)

In other news - you may notice something missing over the next few weeks in the restaurant. Andrew is traveling through Brazil and Peru for three weeks! During his vacation he is also spending some time working in distilleries so that he expand even more on his knowledge and expertise. In fact, he's traveling to Yaguara, which is about 2 hours from Rio, to learn how to make cachaca. We cannot wait for his return to hear all about it! Plus, I bet we get some amazing new drinks upon his return ;)

Easter with M&D and Good Tidings

Good Tidings Gift ShopWhen my brother and I were young, our parents used to hide Easter baskets every year somewhere silly around the house. My brother would always find his somewhere funny like in the dog house or in the washing machine while my parents took it a bit easier on me, the baby of the family. Mine was usually in the bathtub or under the table or something like that - maybe because I would lose my mind if my big brother found his first but that is neither here nor there.

Anyway, I remember being SO excited to find my basket filled with chocolate bunnies, jelly beans, more candy, and a small gift. It was always a movie or a book - something like that. It's a tradition that I look forward to carrying on when I one day start my own family.

Lucky for you, between McKinney and Doyle and Good Tidings, the gift shop next door, you can build a pretty stellar Easter basket.

Grab some candies and cookies from the bakery and then head over to Good Tidings for a card and a gift. They have some really beautiful jewelry, candles, shawls, scarves, hats, and home decor that could suit anybody.

Speaking of Good Tidings, have you read our blog post from this week yet? If not, check it out!

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

Valentine's Day is kind of hit or miss depending on who you talk to. Some people love it, some hate it. I love it but only because it's an excuse to eat an over indulgent meal and a big dessert. I don't need the flowers or the box of chocolates (though I'd never turn down either) but I want a big meal - whether that means we go out or cook at home. This will be my 7th Valentine's Day with Matt and I'm hoping we stick to our standard tradition of cooking a big meal at home and making our favorite M&D cocktails (since it's unrealistic to fly home to get them in real life). I'm not sure what dinner will be but in true Becky fashion, I'm prepared for dessert.

This year, I'm thinking Bloomin' Baked Apples.

Bloomin' Baked Apples

This recipe from The Gunny Sack and it serves 2.

Ingredients:

  • 2 Honeycrisp apples (or other crisp apples)
  • 2 tbsp butter
  • 3 tbsp brown sugar, packed
  • 1 tbsp flour
  • 1 tsp cinnamon
  • 4 caramels
  • Optional toppings: vanilla ice cream, caramel sauce and cinnamon

Instructions:

  1. Preheat the oven to 375 degrees.
  2. To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core. I don't have an apple corer so I used my metal ½ teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  3. Place the apples in an oven safe dish and put two caramels into the center of each apple.
  4. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  5. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
    Remove from the oven and use a large spoon to move the apples into bowls.
    Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.
top of page February2016

February News

February is "love of reading" month. Seems like new celebrations pop up every day but whatever, I like this one. There are so many amazing books about there about some of the most incredible chefs in the world. Here are some of my favorites:

Blood, Bones, and Butter by Gabrielle Hamilton
Kitchen Confidential by Anthony Bourdain
The Reach of a Chef by Michael Ruhlman

I'm always looking for a new book so if you have a favorite, let me know!

Anyway, back to February news. Check out the restaurant section for some amazing new menu updates as well as a unique themed dinner we have coming up!

The bakery section will go over all your Super Bowl highlights/needs as well as Valentine's Day treats. I'll stick with the Valentine's Day theme in Food for Thought and don't miss our most recent blog post!

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

We talked a little last month about your Super Bowl hookups in the bakery but since we've still got a few days I wanted to share a little refresh:

Most people don't really think "bakery" when it comes to football but don't forget about the deli case! Chips, guacamole, chili, antipasto, all different kinds of bread, salsa, you name it, we've got it. You can always call ahead and place an order or just swing by and see what we have for the week. Either way, your Super Bowl snacks are covered. (And don't forget the Superbowl Sunday Sandwich in last month's newsletter!)

Once the game is over, it's time to get into Valentine's mode though and we've got you covered there too. Heart shaped cookies with love notes printed (if you call in time, you can get a custom phrase!), petits fours, Lover's Cake with chocolate cake and raspberry mousse, and adorable sugar cookies. Put together a little box, tie it with a ribbon and you've got a sweet treat for your sweetheart.

The Restaurant

Before I get started on the menu updates (which are drool worthy by the way), I wanted to fill you in on a super cool event we have coming up later this month. M&D is pairing up with the Blue Olive to put together an Oil & Vinegar dinner on Thursday, February 25th.

The dinner will be comprised of multiple small plates each featuring a different olive oil. You'll be able to enjoy a matching cocktail as well as Andrew will be using Blue Olive vinegars to create specialty drinks just for this event. Check out the menu!

House made Ricotta
smashed strawberries and grilled sourdough

Creamy Cauliflower Soup
garlic confit, crispy florets

Shaved Brussels Sprouts
fresh lemon and pecorino

Swiss Chard and Prosciutto Tarte
with olive oil crust

Olive Oil Poached Scallops
with candied bacon

Pistachio and Cardamom Olive Oil Cake
whipped olive oil

This dinner will book up FAST so be sure to call the restaurant right away to reserve your seat - 845-855-3875

Menu Updates

You all know that we update our dinner menu seasonally but it's left often that we make major changes to our Pub Night and brunch menus. I'm excited about all of the new additions but in an effort to keep this month's newsletter brief, I'm just going to give you some of my favorite highlights. You can check out all of M&D's full menus on our website: www.mckinneyanddoyle.com.

Pub Night:

Thai Chicken Meatballs
Chicago "Red Hot" Dog
Caramelized Pork Banh Mi
Chicken Chili Verde

Brunch:

The famous Avocado Egg Rolls from dinner are now on the brunch menu too (!!)
Chicken & Waffles
Genoa Salami & Date Hash

Super Bowl Sunday Sandwich

This was originally posted on www.foodieturnedfit.com/blog as a healthy recipe and giveaway opportunityFootball for those seeking to improve their health and fitness. But since the outcome is incredibly delicious and I want to share the opportunity with as many people as possible, I wanted to share it here as well!

So far, so good on my 2016 goals! I've been laser focused on my workouts and my nutrition and have been experimenting a ton in the kitchen. My results are keeping me motivated and the new recipes I've been playing with are helping me stay on track mainly because they taste like I'm not staying on track. Ya feel me? Anyway, as much fun as it is to invent new recipes and play with ingredients on my own accord, running my own home based business means I can't spend ALL my time in the kitchen (I've got people to help and coaches to mentor!). That's where my favorite cookbook comes in.

Fixate is a cookbook with over 100 recipes designed by my favorite trainer to taste like cheat meals while still fitting into any fitness program your heart desires. I'm not just saying that either.

Recipes include:

  • Macaroni and cheese
  • Vanilla cake with chocolate frosting
  • Pancakes
  • Chicken & waffles
  • Pizza
  • Muffins
  • Chips
  • Panna cotta (oh yea we fancy)
  • And SO many more

Every recipe is mapped out down to the serving size and portion counts for multiple different calorie ranges - without the need to actually count calories. I could go on and on but it's probably just easier to share an example with you.

I made this Mexican Chicken Tortilla Soup on Sunday in an effort to stay warm during a rare Florida winter day. It was SO Mexican Chicken Tortilla Souptasty and super filling. I've had it for lunch every day since and sadly just polished off the last of it today.

Mexican Chicken Tortilla Soup from Fixate
Makes four 1 ½ cup servings

Ingredients:

  • 8 corn tortillas (6'')
  • 2 tsp. olive oil
  • ½ cup chopped onion
  • 2 cups sliced celery (about 4 stalks)
  • 2 cloves chopped garlic
  • 4 medium tomatoes - chopped
  • 6 cups low-sodium organic chicken broth
  • 3 cups chopped rotisserie chicken breast - boneless & skinless
  • 1 ½ cups sliced carrots (about 3)
  • 1 tsp. dried Mexican oregano leaves
  • 1 tsp. chili powder
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • ½ medium avocado, chopped
  • ¼ cup chopped fresh cilantro
  • 4 tsp. crumbled Cotija (feta is fine too) cheese

What to do:

  1. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Place the tortillas on the baking sheet and bake for 8-10 minutes until crispy like a chip. Remove, break into pieces, and set aside.
  3. Heat oil in a large saucepan over medium heat before adding the onion and celery. Cook and stir frequently for about 5 minutes just until the onion is translucent.
  4. Next, add the garlic and stir for about a minute before adding in the tomatoes and cooking for another 5 minutes. The tomatoes should be super soft.
  5. Pour this mixture along with 2 cups of your broth and half of your tortilla pieces into a food processor and blend smooth.
  6. Pour the blended mixture back into your saucepan, add the last 4 cups of broth, chicken, carrots, oregano, chili powder, salt, and pepper and bring to a boil over medium-high heat. Once it comes to a boil, reduce heat to medium-low, and cook for 10-15 minutes, stirring occasionally, until the carrots are soft.
  7. Spoon out 4 servings and top each with cilantro, avocado, cheese, and remaining tortilla pieces.

To read the rest of this blog post please visit www.foodieturnedfit.com/blog

Keep in touch! becky@foodieturnedfit.com

top of page
Food For Thought

On December 13, after putting up our Christmas tree and making some homemade pasta carbonara, Matt asked me to marry him in what can only be described as the most perfect way. I, of course, said yes immediately and have had my head in the clouds ever since.

We haven't made any plans yet but it seems fairly obvious that the food we serve on the big day means a lot to both of us. You don't grow up in the restaurant industry and
not
fall in love with fine foods. Anyway, I'm honored to have my father make my wedding cake!

I've been doing a lot (probably too much) of Pinterest searching and I came across this article from Amara predicting the top 10 wedding cake trends for 2016.

1. Rococo Cakes: Super detailed with gold swag & embellishments. Think royal princess.

2. Tall Cakes: I don't mean 3 or 4 tiers all, I'm talking 8-10, is it gonna fall over? Tall. These definitely make a lasting impression.

3. Rustic Cakes: My personal favorite but I call them naked cakes as they are un-frosted on the outside.

Rustic Cake

4. Lace Cakes: This trend is nothing new but its beauty and elegance to match any gorgeous bridal gown have kept it going strong for years.

5. Painted Cakes: These look more like works of art than cakes in my opinion.

6. Cultural Cakes: The design of cakes in this category will obviously vary since they are based on the couple's heritage and cultural history.

7. Sleek & Streamlined: This type of cake will reflect the city in which it is enjoyed.

8. Black Cakes: Super dramatic and sultry, some brides are opting to stray from the white wedding cake tradition to add some striking details to their day.

9. Colorful Cakes: Pinks, blues, reds, you name it. Some couples are matching their icing to their bridal colors.

10. Textured Cakes: I think these are really neat. Icing techniques can create the look of ruffles, rose buds, frills, etc. to bring a different kind of style.

As I said, Matt and I haven't made any concrete plans yet but we are having fun checking out different ideas and talking about what exactly we want. I can't wait to get into serious planning mode!

January2016

January News

Happy New Year!


"This is the beginning of anything you want."

Happy New Year everybody! I hope that your holiday season was full of love, happiness, family, and food. I was beyond thrilled to spend the holidays up in New York with my family and my fiance's (!!!) family. Matt and I got engaged just a couple weeks before Christmas and have been on Cloud 9 ever since.

Since my mind is in wedding mode, this month's Food for Thought will focus on 2016 wedding cake trends. There are also some great new updates in the restaurant that I'm excited to share with you and the bakery is the perfect one stop shop for all your Super Bowl needs.

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

– Best wishes, Becky McKinney

Like us on Facebook

The Bakery

I know we've still got a little time before the Super Bowl but since we won't get a chance to speak again before it does come around, I thought we could talk about it now.

Most people don't really think "bakery" when it comes to football but don't forget about the deli case! Chips, guacamole, chili, antipasto, all different kinds of bread, salsa, you name it, we've got it. You can always call ahead and place an order or just swing by and see what we have for the week. Either way, your Super Bowl snacks are covered and if you scroll down, I've shared my father's famous (in our household) Super Bowl Sunday Sandwich.

Super Bowl Sunday SaSuper Bowl Sunday Sandwichndwich

So you obviously know that my father is a chef and baker. But that doesn't mean it's always super fancy five course meals. Growing up, my dad was known to my friends as the dad that always made the BEST snacks. That is still the case and if I am ever visiting on a Sunday afternoon during football season, it's pretty much guaranteed that I get a chunk of this sandwich ... if I act fast enough that is.

This thing is the bomb dot com. Check it out:

Go to your local deli and buy:

  • 6 breaded eggplant cutlets
  • 1/4 lb ham
  • 1/4 lb mortadella
  • 1/4 lb hard salami
  • 1/4 lb slicing supresatta
  • 1 ball fresh salted mozzarella
  • 1 loaf (about 24" long) crusty Italian bread

You will also need:

  • 1/2 red onion
  • 1 fresh tomato
  • 1 jar roasted red peppers
  • olive oil
  • red wine vinegar
  • salt, pepper, oregano, sugar

This sandwich is enough for 3-4 people but is fun to make and just leave in the kitchen for people to slice off hunks of it all day long (it actually gets better as it sits).

Start by frying the eggplant cutlets until crispy. Drain and let cool.

Slice the entire loaf of bread lengthwise and remove the top. Mix together 1/2 cup of vinegar with 1 cup of olive oil, 1 tsp oregano, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp sugar.

Drizzle some of the mixture on the bottom of the bread to moisten. Layer on the eggplant cutlets followed by the sliced mozzarella, ham, salami and supressatta.

Thinly slice the red onion, chop the tomato and mix together with the roasted red peppers. Moist this mixture with some of the dressing and top the meats with it.

Next lay the mortadella over the mixture to lock it on the sandwich. Drizzle remaining dressing on the inside top of the bread and then place it on top. Press down firmly, let sit for a few minutes and slice away.


The Restaurant

This section is more of a work in progress. I don't have specific details yet but I CAN tell you the keep your eyes peeled for some changes in the brunch, lunch, and Tuesday night pub menus. While we change the dinner menu seasonally, these menus don't get tweaked as often so it's always really fun when things are changed!

We are always scheming up new ideas for the restaurant and bar and 2016 will be no exception. Get ready for all the fun stuff. More details coming in February.

Keep in touch! becky@foodieturnedfit.com

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