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

Shannon and Becky
Shannon and Becky – Dad and Daughter

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

— Becky McKinney

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

Shannon with others

Food For Thought

"January is National Soup Month"

authored by Shannon McKinney

Professional chefs have unparalleled opportunity to create wonderful dishes using all kinds of exotic ingredients. The results can sometimes catapult a good cook to national stardom. Ask any of these folks though, famous or not, to list their favorite creations and that list will almost always include a soup.


Soup at McKinney and Doyle is our favorite 4 letter word. Every morning, and I mean every morning for the last 32 years, we make soup. Not just a little soup either. It's usually a batch of 5 gallons or more.

In a way, that batch of soup sort of sets the tone for the entire day ahead. There is something about a simmering pot of soup that suggests comfort, warmth and family, even in a crazy restaurant setting.

All morning long, staff members can be heard saying" whats the soup today?" or "when will the soup be ready?" Its woven into the fabric of our daily lives.

The first historical evidence of soup dates back to 20,000 BC. In 16th century France, street vendors advertised soup as an antidote to physical exhaustion and they were right.

When chemist Dr John T. Dorrance of the Campbells Soup Company invented condensed soup, well the rest you know.

January is National Soup Month
and we suggest taking this opportunity to re-discover soup. Get out a big pot, chop up some veggies or whatever else you might have, and start simmering.

The aroma will fill your home and make everyone feel that comfort. When your ready to eat, wrap your hands around the bowl and feel the warmth before you take your first bite. Something so simple and so wonderful. If you don't have time, there is a place I know that makes some every morning ...


January News

Happy 2018!! The end of 2017 was such a whirlwind, but it was full of truly wonderful things. I hope the same goes for you!

Champagne Popping!

I want to start off this year with a special thank you to all of our customers and friends that support M&D throughout the year. Our customers are much more than guests to us. You are our family and it's because of you that we strive to do better with each passing year.

I'd also love to shout out the amazing M&D staff. Holiday time gets busier each and every year and the kitchen can become a crowded, stressful space. Yet, even under those circumstances the holiday spirit shone bright and beaming and though exhausted, everybody stayed smiling and laughing with each other through every shift.

I hope you are all having a great weekend so far and are staying nice and warm! Cuddle up with a cup of coffee or a hot chocolate and read our first newsletter of the New Year!

As usual, Enjoy this month and keep in touch!

– Best wishes, Becky McKinney

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Bakery Updates

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 Sandwich

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

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.


Is there anything better than an adult holiday beverage?

Coquito - Spiced Rum, Vanilla Liqueur, and our House Coconut Egg Nog mix. We add coconut water to thin the egg nog so it is not as sweet as the classic, and easier to drink.

Boulevard Nutcracker Ale - Winter Ale with notes of baking spices and molasses

Troegs Mad Elf - Belgian Strong Dark Ale brewed with cherries

It's been a little while since we've thrown a themed dinner event and so I'm excited to fill you in on an event happening on Sunday, December 10.

Holiday Traditions Around the World:
5 courses, each highlighting a meal that carries tradition from a certain part of the world, paired with special holiday themed drinks from the same region.

Contact Andrew at andrew@mckinneyand or call the restaurant: 845-855-3875 for pricing details and to reserve your seat!

Good Tidings

Stop in and pick up a "Holiday Happenings" featuring all the special events and giveaways every weekend throughout the month of December.

Sherry has gone over the top with her beautiful boutique style clothing, home goods, plus home entertaining needs.

Keep in touch!

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