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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

 

I may be biased, but I think the cakes pictured in the bakery section and here are gorgeous! But what's even more important is that they tasted amazing. High quality ingredients from filling to decoration make all the difference.



The over the top cakes that seem to have taken over TV and the Internet definitely don't lack in style or beauty. Unfortunately though, they are limited in flavor. Let me explain.

When a baker uses fondant (that super smooth, blanket like "icing" that can be molded into shapes), the cake cannot be refrigerated. This is because the fondant would start to dissolve in a sense. It's essentially pure sugar - sometimes mixed with a small amount of gelatin - and refrigerating it would ruin it.

When you can't refrigerate the cake, you're pretty limited in what you can use for the filling. That's why so many wedding cakes use a jam type center. Jam doesn't need to be refrigerated. But why not just bake, fill and frost the cake right before the event so you don't need to refrigerate it?

Because the cake needs to be cool enough to fill & ice. You need a more firm surface to work from, especially when you're blanketing it in sugar and molding it into shapes.



I'm not saying that there's anything WRONG with fondant, but I would much prefer a lighter cake with fresh filling - like fresh fruit and whipped cream, homemade cream cheese icing or homemade buttercream.

So what I'm saying is, fondant is popular because it can be dyed to any color and pieces can be cut out and used to form flowers and other shapes to decorate the cake. Fondant cakes are impressive to look at. They also hold up well when placed on display during a wedding reception when it is 85 degrees. The downside is that it doesn't lend itself to quality flavor.

Lucky for us, flavor seems to be trending over looks these days and so more and more people are seeking more traditional style cakes for their special day. Besides, you can enjoy a GORGEOUS cake without the need for fondant. Hooray!

September2018

September News

Technically, we've got a couple more weeks of summer left but I know that for most of us, yesterday's holiday marks the end of the season. But rather than mourn the end of summer, I am in celebration mode because this month, my husband Matt and I will celebrate one year of marriage!

In honor of our anniversary, both the bakery section and Food For Thought will focus on wedding cakes - how we do them, what we avoid and all the reasons behind both.

The restaurant is hosting a great tasting event later this month so make sure to head over that section as well for all the details.

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Restaraunt & Bar

What are you doing Monday, September 24th? If you're busy, you might want to reschedule whatever you have going on.

We are holding a Belgian Comparative Tasting, paired with passed
Hors d'oeuvres.

The line up will be
Saison Dupont Farmhouse Ale

La Troufette Belgian Witbier

Rodenbach Flanders Red Sour Ale

Delirium Tremens Belgian Strong Pale Ale

St Bernardus Tripel Abbey Ale

Lozen Boer Quadrupel Abbey Ale

Each beer will be paired with a different composed small plate passed in a casual "cocktail style" event setting.

Guests will learn about the history of the Monks in
relation to "Trappists" and Abbey Ales, and how the original goal of their brewing in the 1600s was to provide the local community with food.

We will also he highlighting the difference in Belgian Brewing vs American Craft Brews in regards to the yeast strains, malts, sugars and methods of aging.

The event will start at 6:30PM in the Bar and run $65/person.

Tickets can be purchased by calling us (845-855-3875) or emailing andrew@mckinneyanddoyle.com

 

Bakery

September is my favorite month. Not only is it my birthday month, but now it is also the month in which my husband and I will forever celebrate the most magical day of our lives - our wedding day!

Vicki, our lovely bakery manager, recently informed me that they have a ton of wedding cake orders in the pipeline and so between that and my anniversary, it seemed like the perfect time to talk wedding to you.

What I want to say may not be exactly what you're expecting though.

We all love the Food Network with its baking shows and cooking competitions. And we all love Pinterest - or just the Internet in general with its beautiful photos of extravagant cakes that look like they were built by an architect. They're stunning - some are even breathtaking - but when it comes to elaborate design that can only be done with specific, stiff, low quality taste ingredients - we're not on board here at M&D.

McKinney & Doyle specializes in traditional style tiered wedding cakes. In other words, cakes that are similar in style to those pictured below:

Vicki's Cake
Vicki's cake (above) - textured and classic
Becca's Cake
My cake (below) - more "naked" style

Head over to Food For Thought for our reasoning behind this style focus.

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

 

Tonight, as I was cooking dinner for my mom and my nephew, I thought about the following article, written by my dad in 2015. In it, he talks about ... well, just read it.

"One of my favorite duties at McKinney and Doyle is creating new dishes for our menus. I've got it made when you think about. I have access to almost any ingredient I need through our suppliers and 3 walk in coolers filled with fresh seafood, meats, vegetables, cheese, herbs and spices. Plus I have a wonderful group of chefs and prep cooks that make sure plenty of onions, potatoes and carrots are already cleaned and peeled, stocks are ready to use and when it comes time to clean up? well, lets just say that aside from wiping down the table I used, that gets done for me too. Not a bad gig if you can get it.

There is a secret I learned early in my career though, that really elevates even the simplest dishes from good to great and it's really pretty easy.

The trick is to treat each and every component of your dish as if you were going to eat it all by itself. A great burger is a perfect example.

Lets say you want a hamburger with lettuce, tomato and sauteed onions. Try and think about each ingredient when you shop for it.

The ground beef should have a decent fat content (80% lean to 20% fat is what I prefer) because lets face it, a juicy burger is not filled with actual juice. The fat content is what gives off that wonderful hot liquid that runs down your wrists when you take a bite.

The bun should be fresh with a little crust but soft in the center; lettuce nice and crisp; tomato ripe and onions? Vidalia's are my favorite because they are wonderfully sweet.

Now you're home and its time to cook. Remember, we are going to pretend that each component is going to be eaten on its own and not combined so think about it now...

A nice fresh bun is great but wouldn't it better toasted face down on a grill with a little butter?

Fresh lettuce and tomato are usually salad components so why not dress them with a little vinaigrette?

Sautéing onions softens them up but why not let them get fully caramelized into that wonderful onion sweetness found in great onion soup? Season them up with salt and pepper too.

Finally our main ingredient, the beef. Form your patties with as little pressing as possible. We're not making meatloaf here so try to shape them leaving the meat looking like it just came out of the grinder. This makes the burger much more tender and less mealy. I leave the ground beef in the plastic tray it comes in and just divide it with a knife into however many patties I want to make. Pick up each square and mold it just enough to make it round.
Now and most importantly, SEASON it!!! How many times have you gone out for a burger and found the meat portion bland and tasteless? You wouldn't grill a fine steak without at least salt and pepper so why wouldn't you season ground steak? You get where I'm going here. Use salt, pepper, ground garlic, onion powder, whatever flavors you like, just keep imagining that that piece of meat is the only thing that will be on your plate.

Now cook it on a grill or in a heavy bottom pan but make sure that whatever you use is HOT. You know how everyone likes to pick at those burnt ends on a roast or the crispy skin on a chicken? That's what a nice hot surface will do for your burger by making a nice caramelized crust on the outside.
So what could be just a hamburger is now a tasty, charred ground steak on a buttery toasted bun with a tangy, tart salad and sweet onion soup.

Try this with everything you cook and you will always have people wondering why the food is so much better at your house."

August2018

August News

This summer is FLYING by at lightning speed. I hope you are all enjoying every minute of it. I am currently writing to you from he beach in Delaware while I spend some QT with my family but I'm looking forward to spending a few days in Pawling over the coming months as well.

This month, we are focusing on both the new and the old. We've got some great new menu items in the restaurant and we're highlighting some classic favorites in the bakery. Be sure to check out the column on the left for more details.

Food For Thought is an article written by my father a few years back. I thought about it earlier today and wanted to share it!

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Restaraunt & Bar

Last month, we focused on wine. This month, I want to focus on what to eat along with it. We've got some great new menu items for you! Check them out below and then keep your eyes on our blog for an in depth dive into how they came to be. I hope I'm not the only one intrigued by how a chef develops a new dish!

Garlic Lemon Zucchini Noodles
sautéed with a spanish picual extra virgin olive oil, fresh shaved asiago, toasted pine nuts, lemon zest

Grilled Diver Scallops
over whipped cauliflower with roasted peaches and pistachio pesto

Pork Tenderloin "Scaloppine"
sliced thin and lightly coated in a seasoned flour, pan seared and served over an artichoke tomato orzo, finished with a sauce of garlic, lemon, honey and brown butter

The bar also has a new treat! Try, "The Sophie."
It's like a cross between an Aperol Spritz & our Tea for Breakfast (one of my all time favorites - this was actually featured at our wedding!): Strawberry Rhubarb, Basil, Campari, Grapefruit, Single Vineyard Tequila, Lemon, Prosecco

 

Bakery

While we love to introduce new items in the bakery - sometimes it's even better to highlight some of our classic fan favorites.

Have you ever tried the fruit and nut bars?

A shortbread cookie bottom (I'm already sold), coconut, pecans, almonds, cranberries, apricots baked with eggs, butter and brown sugar (to make the most perfect gooey center). You can choose whether you want it with or without chocolate (I obviously vote for chocolate but, to each his own)

What about the raspberry oatmeal bars?

Made with raisins, oats, eggs, brown sugar, flour and cinnamon. These are personally my favorite but since I can never stop at just one, I usually avoid them all together.

Last but CERTAINLY not least. You have to try our turtle brownies.

Homemade fudgey brownies topped with caramel, pecans and Belgian chocolate. They're essentially Heaven on Earth.

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

 

Tonight, as I was cooking dinner for my mom and my nephew, I thought about the following article, written by my dad in 2015. In it, he talks about ... well, just read it.


"One of my favorite duties at McKinney and Doyle is creating new dishes for our menus. I've got it made when you think about. I have access to almost any ingredient I need through our suppliers and 3 walk in coolers filled with fresh seafood, meats, vegetables, cheese, herbs and spices. Plus I have a wonderful group of chefs and prep cooks that make sure plenty of onions, potatoes and carrots are already cleaned and peeled, stocks are ready to use and when it comes time to clean up? well, lets just say that aside from wiping down the table I used, that gets done for me too. Not a bad gig if you can get it.

There is a secret I learned early in my career though, that really elevates even the simplest dishes from good to great and it's really pretty easy.

The trick is to treat each and every component of your dish as if you were going to eat it all by itself. A great burger is a perfect example.

Lets say you want a hamburger with lettuce, tomato and sauteed onions. Try and think about each ingredient when you shop for it.

The ground beef should have a decent fat content (80% lean to 20% fat is what I prefer) because lets face it, a juicy burger is not filled with actual juice. The fat content is what gives off that wonderful hot liquid that runs down your wrists when you take a bite.
The bun should be fresh with a little crust but soft in the center; lettuce nice and crisp; tomato ripe and onions? Vidalia's are my favorite because they are wonderfully sweet.

Now you're home and its time to cook. Remember, we are going to pretend that each component is going to be eaten on its own and not combined so think about it now...

A nice fresh bun is great but wouldn't it better toasted face down on a grill with a little butter?

Fresh lettuce and tomato are usually salad components so why not dress them with a little vinaigrette?

Sautéing onions softens them up but why not let them get fully caramelized into that wonderful onion sweetness found in great onion soup? Season them up with salt and pepper too.

Finally our main ingredient, the beef. Form your patties with as little pressing as possible. We're not making meatloaf here so try to shape them leaving the meat looking like it just came out of the grinder. This makes the burger much more tender and less mealy. I leave the ground beef in the plastic tray it comes in and just divide it with a knife into however many patties I want to make. Pick up each square and mold it just enough to make it round.
Now and most importantly, SEASON it!!! How many times have you gone out for a burger and found the meat portion bland and tasteless? You wouldn't grill a fine steak without at least salt and pepper so why wouldn't you season ground steak? You get where I'm going here. Use salt, pepper, ground garlic, onion powder, whatever flavors you like, just keep imagining that that piece of meat is the only thing that will be on your plate.

Now cook it on a grill or in a heavy bottom pan but make sure that whatever you use is HOT. You know how everyone likes to pick at those burnt ends on a roast or the crispy skin on a chicken? That's what a nice hot surface will do for your burger by making a nice caramelized crust on the outside.
So what could be just a hamburger is now a tasty, charred ground steak on a buttery toasted bun with a tangy, tart salad and sweet onion soup.

Try this with everything you cook and you will always have people wondering why the food is so much better at your house."

July2018

July News

And just like that, another month as passed. I don't know about you but for me, this summer is moving so quickly and is so insanely busy. So let's get right to it ... what's going on at M&D?

As usual, the bakery has you covered throughout July's heat and the restaurant and bar are ready to help ease the stress of your workweek. Check out the column on the left for all of that fun stuff.

This month's Food for Thought, I'm reflecting on what it means to be in the kitchen and to create a meal from scratch. Food really is an art, don't you think?

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Restaraunt & Bar

When it comes to selecting a Wine by the Glass option, we want it to create an experience. It is important to offer the known name varietals such as Chardonnay, Pinot Grigio and Sauvignon Blanc, but this leaves a few open slots. It is our jobs to fill those additional slots with the more obscure, and unknown, yet beautiful and elegant white grapes of the world. Allowing the customer an option to explore the many nuances of wine regions, climate, soil content, aromatics, and viticultural technique within the glass offerings, creates this very exciting spark and opportunity for all of us here. We thrive in the opportunity to create a new and unique experience for our guests through the delicious liquid variants that are available throughout the world. There was a time when we didn't know what Encruzado was, or Arneis, until it was offered in front of us to explore. So now is our chance to offer it for all of you to explore, if you wish.

Highlighting two new Whites by the Glass this Summer

The first is "The Bee" Flora & Fauna White Blend from Idlewild Wines in California

Grapes: 50% Muscat Canelli (a.k.a. Muscat Bianco), 47% Arneis, and 3% Cortese

Sourcing: The Muscat Canelli comes from organically farmed, well drained volcanic soils on the southwest edge of Lake County. Most of the Arneis for this blend comes from the high altitude of Potter Valley in Northeast Mendocino. The remaining Arneis and the Cortese comes from Fox Hill Vineyard with soils that are well drained with high concentrations of gravel & sandstone.
Winemaking: Each of the grape varietals are co-fermented via native yeasts, and left on all the lees and solids (this softens the mouthfeel and creates richness).
Complexity and texture are gained from allowing secondary fermentation and aging on lees in neutral oak for four months, while the structure and acidity from picking plenty early allow for great vibrancy and energy through the wine. Oak barrels lose the ability to impart flavor after about 3 years of use. These "neutral" barrels allow the wine time to soften, while maintaining the true elegance of the fruit.

Tasting notes: "The wine is highlighted by honey, wildflowers, peaches, wet stones, salty air, jasmine, and orange blossoms. The mouth feel is shaped like a diamond: lean on the front, a touch of oiliness and richness through the mid, and then racy and driving through the finish."

The Second is a "Dao Reserva Branco" from Alvaro Castro.

This White Reserva from the Dao region of Portugal inherits the qualitative measures that began to be enforced for this wine growing region back to 1309.
Grapes: Encruzado, Bical & Cercial
Sourcing: The grapes are grown on the Mountainous slopes of the Dao river region, contributing to the crisp, bright, natural acidity of the grapes

Winemaking & Notes: Smells of almost tropical fruits on the nose, with hints of lemon citrus in the mix. The palate is more medium-bodied in weight, with a rounded mouthfeel from the use of moderate oak, with lemon sherbet, bright acidity, and a delicious, refreshingly dry finish.

Wines

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

Cinco de Mayo

What is the first thing that comes to mind when you think of Cinco de Mayo? If you're like most of America, it's margaritas, guacamole and tacos. And while all three of those things make my list of top 5 favorite things of all time, there's a lot more to the holiday. I thought it might be fun to share a history lesson this month. I'm not history buff though and so I pulled this article from The History Channel.

"Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. It's actually a relatively minor holiday in Mexico, but in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.

In 1861, Benito Juárez-a lawyer and member of the indigenous Zapotec tribe-was elected president of Mexico. At the time, the country was in financial ruin after years of internal strife, and the new president was forced to default on debt payments to European governments.

In response, France, Britain and Spain sent naval forces to Veracruz, Mexico, demanding repayment. Britain and Spain negotiated with Mexico and withdrew their forces.

France, however, ruled by Napoleon III, decided to use the opportunity to carve an empire out of Mexican territory. Late in 1861, a well-armed French fleet stormed Veracruz, landing a large force of troops and driving President Juárez and his government into retreat.

Certain that success would come swiftly, 6,000 French troops under General Charles Latrille de Lorencez set out to attack Puebla de Los Angeles, a small town in east-central Mexico. From his new headquarters in the north, Juárez rounded up a ragtag force of 2,000 loyal men-many of them either indigenous Mexicans or of mixed ancestry-and sent them to Puebla.

The vastly outnumbered and poorly supplied Mexicans, led by Texas-born General Ignacio Zaragoza, fortified the town and prepared for the French assault. On May 5, 1862, Lorencez gathered his army-supported by heavy artillery-before the city of Puebla and led an assault.

The battle lasted from daybreak to early evening, and when the French finally retreated they had lost nearly 500 soldiers. Fewer than 100 Mexicans had been killed in the clash.

Although not a major strategic win in the overall war against the French, Zaragoza's success at the Battle of Puebla on May 5 represented a great symbolic victory for the Mexican government and bolstered the resistance movement."

May2018

May News

And just like that, another month as passed. I am excited to say that I'll be making my first trip up to New York since the holiday season later this month. I hope the weather behaves! But enough about that, what's going on at M&D?

As usual, the bakery, restaurant and bar updates all have me drooling. New desserts, new menu items and special bar samples are all on the list for May so make sure you check out the column on the left for those details.

I used this month's Food for Thought section to go over the real meaning behind everybody's favorite excuse to drink an extra margarita - Cinco De Mayo.

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Restaraunt & Bakery UpdatesTacos

I am always so excited to hear from Vicki and Andrew before the start of a new month because they both always have something new and delicious to tell me about.

As you know, the bakery and the restaurant each have their own special touch and flavor. But they're also a cohesive partnership and this month, there are some great new things coming your way.

It took a bit longer than anybody expected but, spring is here (just in time for summer, right?). Anyway, nothing says spring like a light lemon dessert.

Try our new Lemon Lime Pudding Cake.
Fresh zest of Key Lime and lemon infused into a coconut milk based custard with a light but moist "angel food" like cake baked right on top of the pudding to create a beautifully textured dessert.
I am so excited that I'll be spending a weekend in May up in Pawling so I can try this one!

Speaking of warm weather, the bakery's juicer has been in full swing again pumping out fresh pressed carrot, beet and celery juice. And our Harney & Sons Red Raspberry & Organic Green Iced Teas are also a great refresher.

On the restaurant side, the kitchen has been working on some great new menu items.

One new appetizer you'll find is a dish with pan seared scallops finished with a Hojiblanco Olive Oil and fresh papaya salsa made with finely diced papaya, cilantro, jalapeño, red onion, and lime.

Cinco de Mayo is this weekend! Obviously we'll be happy to mix you up the perfect margarita, but we will also feature samplings of our Mezcal line up and some of of more unique tequilas.



What are you most excited about?

Keep in touch! becky@foodieturnedfit.com

The Old Days top of page
Food For Thought

Family Visit & Foodie Finds

 

Whenever my parents come to visit, we explore more of Saint Pete and try as many new places as we can. This past weekend was no exception.

We hit a few staples; Charley's Steakhouse is one of my dad's favorite places to eat when he is in Florida, mainly because of the stone crab claws they serve. Unfortunately, because of Hurricane Irma, the stone crabs were MIA. No stone crabs, no story.

The next day, we spent the morning at my favorite place in Saint Pete - the Saturday morning farmer's market. Our goal was to try some new things but first, the tried and true. There's a food truck that parks in the same place every weekend that serves the most incredible Cuban coffee. Matt and I look forward to it every week and my parents have been looking forward to it since their last visit. That was stop number one. Coffee in hand, we were ready to walk the market and find the new stuff.

We took a lap and tried every free sample available before we stumbled upon a tent run by a local chef. You'll never guess what he was selling.

Gourmet deviled eggs. Sold by the half, there were tons of savory flavors to choose from. Butternut squash with candied ginger, "Green Eggs and Ham" aka pesto and prosciutto, buffalo, beet and black truffle, carbonara and sweet potato with goat cheese.

We got one of each.

They. Were. Fantastic.

Interesting concept, isn't it? They looked beautiful and tasted even better. We even had multiple people stop and ask us where they could get some. One even asked if we would be willing to share! We would have said yes, reluctantly, but she said she was joking just in time.

We were pretty full after all of our market taste tests but after a few drinks at Matt and my favorite brewery, we were ready for dinner.

You've heard of fusion, but have you ever had Thai-Mexican fusion? Nitally's in the arts district of Saint Pete charmed all of us with it's cozy and super relaxed atmosphere - think mismatched plates and glasses - yet seriously gourmet dishes.

I had fajitas. Simple enough. Except they were made with oriental vegetables, thai chilis & the hottest hot sauce I've ever tasted. "Thai hot" has nothing on "ThaiMex hot."

My mom got chorizo pad Thai, Dad ordered a seafood noodle dish and Matt went with spicy coconut curry.

We also had some delicious Thai basil and lemongrass mojitos.

No room for dessert but we did walk off some calories at a pop up night market down the street!

Hey, when your parents are restaurant owners, visits are a super fun excuse to do lots of "research and development."

April2018

April News

I hope everybody had a lovely Easter. I was thrilled to host my parents down here in Florida for the holiday complete with farmer's market samples, brewery tours & Easter brunch.

Andrew & Vicki shared some great new updates with me about both the bar and the bakery and this month's Food for Thought is all about some of the foodie adventures my family and I went on over the weekend.

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Bar & Bakery Updates

New month, new cocktails!

  • The Upside Down is a new cocktail in the "Punches" category, with a tiki twist.

    House made Pistachio Orgeat & Fresh Mint are mixed with two different types of rum, taconic distilleries barrel strength bourbon, apricot liqueur, curaçao, fresh lemon and mango

  • Siren Call is new to the "Highball" category as its finished off with a touch of ginger beer to push out all the nuances.

    This cocktail is a strawberry infused rum blend, coconut vodka and a small amount of bourbon barrel aged Irish whiskey to add a bit of a backbone.

    It is then mixed up with rhubarb, organic lemon lime syrup and fresh lime juice, served with our new house made strawberry lime salted rim (soon to be featured in the bakery as a retail item, along with a few other salt infusions made in house)

  • Aromatics is the third newbie for the month, stepping into the "stirred" category, since it is a spirit forward cocktail with a Martinez like foundation.

    Dry with bright floral aromatics, we started with Ophir Oriental Spiced Gin and Nolets Turkish Rose Gin, modified with kina lillet, montenegro amaro and a violet liquor rinse on the glass to enhance the [aromatics].

We have some desserts in the Restaurant/Bakery that are BACK by an insanely popular demand.

Welcome home to the Vanilla Bean Creme Brûlée along with a Lemon Lime Pudding Cake, which is a bright citrus zest infused pudding baked with a light vanilla sponge cake on top, finished with a raspberry infused fresh whipped cream.

In the bakery, Maria has been keeping up with her Overnight Oats made with almond milk and fresh fruit. These have really become a bakery breakfast staple!

She also has been filling the case with her miniature cheesecake "cupcakes" which are a refreshing treat for the spring (even if spring doesn't feel like it will ever stick around).

They pretty much sell out daily, but the flavors have been ranging from White Chocolate Raspberry Lime to Amaretto, to Peach Cobbler.

Keep in touch! becky@foodieturnedfit.com

Pouring a drink At the bar top of page
Food For Thought

Irish Coffee: A Truly Iconic Cocktail

Irish Coffee

Andrew had so many amazing updates to share with me for March and I didn't want to leave anything out. If you haven't read the bar section of this month's newsletter yet, definitely be sure to check it out but I wanted to bring what he wrote about the Irish Coffee topic over to Food for Thought for a special highlight.

"Unlike other drinks born out of creativity and imagination, Irish coffee sprang from necessity. It came about in the 1940s, at a time when Pan Am flying boats were used to make Atlantic crossings before large airports with long runways existed.

Meeting his American passengers as they disembarked on the water in Foynes, Chef Joe Sheridan, a head chef at a nearby restaurant, brought the passengers coffee to warm them.

Sensibly added to it to ward off the damp night's chill was some whiskey. Legend has it that after he was asked if they were drinking Brazilian coffee, Sheridan told them it was Irish." (from vinepair.com, the history of the Irish Coffee)

It truly is an iconic cocktail, and one that requires few ingredients. The key is to use the best quality of ingredients.

The Original Irish Coffee

  • Cream - Rich as an Irish Brogue
  • Coffee- Strong as Friendly Hand
  • Sugar - Sweet as the tongue of a Rouge
  • Irish Whiskey - smooth as the Wit of the Land

The McKinney & Doyle recipe calls for an 8 oz glass mug pre-heated and filled with:

  • .75 ounce rich demerara syrup (2 parts demerara sugar to 1 part water heated until the sugar dissolves)
  • 1.5 ounce Premium Pot Still Irish Whiskey
  • 4 ounces Hot, Medium + Roast Coffee

We hand whip the cream to the point where it will still pour, but enough so it is not runny at all. Gently pour the cream over the back of a bar spoon to float over the coffee.

But no matter how you make it ... the KEY is to sip the coffee through the cream.

March2018

March News

Okay, I know that the northeast was just hit with a big time storm but ... spring HAS to be right around the corner, right? I really do think that was the last hit for the season. Fingers crossed!

But the month of March means more than just the transition from winter into spring. It means that it's time to share my favorite M&D tradition and story (be sure to head over to the Bakery Updates to read about it) and it means that menu changes in the restaurant are on their way. Plus, on a personal level, I have tons of fun travel coming up and I'm excited about all of it.

 

Special note: McKinney & Doyle has started to go green behind the bar with dehydrated fruit garnish. Check out this note from Andrew:

"Between garnishes, fresh juice, zests, segments for sauces, etc. we consume quite a bit of citrus. It has always been important for me to utilize every component of an ingredient to minimize waste, and not be wasteful, but lately, we either run short on citrus garnish mid shift, or end up with too much and then it must be discarded. After reading an article on dehydrating I thought it would be a wonderful idea to start utilizing this technique for our garnishes so we can be more mindful of natures beauty, and reduce our environmental footprint. This has already spiraled into test runs on creating our own flavored salts, sugars and fruit powders."

Pretty cool, right?

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Bakery Updates

Every March, I share M&D's legendary Irish Soda bread story. Can any of you recite it by memory yet?

Saint Patrick's Day means ...

Irish Soda Bread!
With the holiday coming up next week, get ready to see our famous Irish Soda Bread flying off the bakery shelves. St. Patrick's Day just wouldn't be the same without it.

Want to know what makes our bread even better? The story behind it.

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

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

It was 4 AM on the first morning that my dad and Brian were making Irish Soda Bread for the bakery. Fifteen loaves to be exact (that number seems so minuscule now, over 30 years later). They were both equally shocked to hear McKinney and Doyle's phone ring at such an early hour. It was Mary calling to tell them that they forgot to cut the crosses into the breads.

She was absolutely correct. How she knew that we will never know but rest assured, every loaf was yanked out of the oven and corrected.

My father has never forgotten again.
See for yourself when you pick up your Irish Soda Bread!

Don't worry, you'll find festive cookies for your sweet tooth as well.

 

Bar Updates

As of last week, you'll find 3 new cocktails on our menu.

  • Polynesian Jaguar includes Yaguara Cachaca, Lemon, Banana, Lime, Campari and Vanilla over crushed ice.
    Its slightly bitter, slightly tart and slightly sweet to maintain the perfect balance.
  • Rockside Farm is a "punch style cocktail" made with an unpeated scotch, limoncello, french amer, spanish brandy, vanilla, sesame, ginger, lemon and whipped egg white.
    The nuances highlight the elegance of the scotch, while supporting the barley back bone.
  • Underrated is a Paloma variation, the famous cocktail from mexico.
    Single Vineyard and Vintage tequila, grapefruit crema, pamplemousse liquor, fresh passion fruit, lime, and the key ingredient...TEPACHE.
    Tepache is a classic fermented beverage from mexico made from pineapple, cinnamon and piloncillo, or brown sugar.
    The drink is then carbonated and garnished with a dehydrated grapefruit wheel.

Which will you try first?

Keep in touch! becky@foodieturnedfit.com

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Food For Thought

My New Favorite Way to Cook

When Matt and I were setting up our wedding registry, we sort of struggled. We had already lived together for 6 years and we just really didn't need a ton of household things. BUT, we did register for some really cool new kitchen gadgets so that we could take our cooking next level. Our wedding wishes were granted and thanks to my new brother & sister in law, we have a new charcoal smoker on our deck outside the kitchen ... and I'm obsessed with it.

Smoked Meat

To be fair, Matt executes all of the actual "smoking," but I request he get it set up and running almost every single weekend. I love how different types of wood-chips can COMPLETELY change the flavor but I also love how using just charcoal alone can create a perfectly cooked, fall apart, melt in your mouth, amazing, smokey piece of meat.

I've got big plans for smoked wings, brisket & salmon but we've made some really amazing pork shoulders over the last several weeks.

The smoker is SO easy to use and since you can cook such a large amount of food at one time, it makes prepping meals (something we do every Sunday) SO easy! I like to use the smoked pork to make multiple dishes from tacos, to chili to sandwiches and even salads.

I've been thinking about how to use the smoker for side dishes as well but I haven't experimented yet. I'd love your insight! Have you ever used a smoker for vegetables and/or potatoes? How did it go?

February2018

February News

January felt like it was 8 weeks long, didn't it? Maybe that's just me. Anyway ... I am excited to welcome February and all the romance, sweet treats and (end of) football that comes with it ;)

Speaking of football ... did you guys catch that amazing game?! Seriously, I'm not even a football fan and I was on the edge of my seat. To be fair, my husband is a die hard Eagles fan and so his excitement was contagious, but still!

Anyway, we've got some bar and bakery updates for you to check out in this issue, a new favorite routine in Food For Thought and information on what MAY be my new favorite holiday.

Are you gonna read on, or what?

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

– Best wishes, Becky McKinney

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Bakery Updates

Valentine's Day is always delightful and even more delicious in the bakery. Stop by and pick up some mini treats for your love. We've also got our fan favorites like petit fours, truffles and custom heart shaped sugar cookies. But if you really want to make him/her swoon, pick up a Lover's Cake for two - a chocolate cake with raspberry mousse and chocolate ganache.

While many of us may wish we could live our lives eating cake for breakfast every day, we probably shouldn't actually do that. But we've still got a more realistic lifestyle covered. We're currently perfecting some overnight oats that you'll find in our bakery deli case for a quick, healthy, grab and go breakfast. Have you ever tried them before?

 

National Drink Wine Day

The best holiday ever

February 18 is National Drink Wine Day! Not sure where this holiday came from or how it became a thing but I am excited about it. That is all.

Bar

Beers

I know we typically focus on wine and cocktails but this month, I want to talk beer.

The bar is stocked with some new brews including:

American IPA
Six Point "Bengali", NY (Cans)
Big tropical hop character up front, super clean, with a dryness on the back end

Imperial IPA
Boulevard "The Calling", MI
Heavily hopped and bursting with tropical and pine hop aroma, a slight malty sweetness finishing crisp and dry

"Trosten" Lager
Von Trapp, VT
Trösten translating to "comfort beer", a dark lager with rich notes of chestnut and toast.

Belgian Pale Ale
Delirium Tremens, Belgium
malty aromas and fruity touches of orange, green apple, and apricots with a hint of banana

Which will you try first?

Keep in touch! becky@foodieturnedfit.com

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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

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 ...

January2018

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! becky@foodieturnedfit.com

– 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.

Restaurant/Bar

Is there anything better than an adult holiday beverage?

Cocktail:
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.

Beer:
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
doyle.com 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! becky@foodieturnedfit.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