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cKinney & 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 – 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!
If you're reading this, you're probably a self proclaimed foodie, which leads me to believe that you know other foodies because us gourmet lovers tend to find each other in this world - it's like we're drawn together through a mutual love of butter or something. Anyway, I want to help you with your shopping list for this holiday season and so I give you ... the ultimate gift guide for the foodies in your life.
I've separated a series of gifts based on the TYPE of foodie you're shopping for. I bet you didn't know there were different categories, did you?
The Giver Foodie:
These gifts are perfect for the foodie in your life who tends to give more than they receive. They're charitable and they deserve something special.
1. A gift basket from the Women's Bean Project. "Women's Bean Project believes all women have the power to transform their lives through employment. So we hire women who are chronically unemployed and we teach them to work by making nourishing products that we sell across the US through some of the country's largest retailers. Through their work at Women's Bean Project, the women learn to stand tall, find their purpose and break the cycle of poverty. Because when you change a woman's life, you change her family's life."
2. This next one is more like a PART of a gift but for every card purchased from Food for Thought Cards, the company will donate to a food pantry, soup kitchen or other organization that feeds the hungry. Here's how it works: "With the purchase of each card, Food for Thoughts Cards donates the value equivalent to the cost of a peanut butter and jelly sandwich to a food pantry, soup kitchen, or other organization that feeds the hungry."
Gifts for the Foodie Who Loves Getting Mail
Who doesn't love getting a package? These gifts are gifts that keep on giving as monthly subscriptions.
1. The Twist of the Month Club spoils your recipient each month with "a box filled with a half dozen caramels, two small chocolate bars and, one special exclusive treat created just for subscribers. Choose a 6 month or 12 month plan. 12 month plans get a baker's dozen and the 13th month free!"
2. You know I have to include a healthy option too, right? I just can't help myself. A Wellness Tribe subscription includes superfoods and organic snacks to green beauty and natural skin care.
Gifts for the Foodie with Wanderlust
You know your friend that is always traveling or at least dreaming of traveling? Well these gifts are perfect for them.
1. Have you ever heard of Universal Yums? They send out a box of snacks and candies from a different country every month, like fried seaweed rolls from Thailand, burned milk wafers from Russia, and edible paper from Germany.
2. There's nothing wrong with celebrating what's right here at home though! The best of artisanal products, "small-batch foods crafted by independent makers from across America" comes in a monthly tasting box from Farm to People.
Gifts for Foodie Experiences
In my opinion an experience is always better than a material item. Give the gift of fun and food with one of these ideas.
1. Sites like Cloud 9 Living offer experience gifts in cities all over the country including things like beer tasting tours, private cooking classes and cocktail making classes.
2. Of course, for foodies who prefer to eat rather than to cook, McKinney and Doyle is happy to do the legwork for them. We offer gift certificates for both the bakery and restaurant and are always happy to create an amazing dining experience for our guests.
This year, we're actually introducing a couple new things for our foodie friends. In addition to our complete
All Inclusive Dinner for Two
gift certificates that include two appetizers, two entrees, two desserts, a select bottle of wine AND tax & gratuity, we are also offering The Cocktail Experience and Executive Coffee Cards.
The Cocktail Experience:
This card allows your loved one to taste through any TEN of our signature cocktails to discover their new favorite style. **Please note that this card can be used by the recipient ONLY and is limited to a maximum of three cocktails per visit
The Executive Coffee Card:
Because coffee is life. This card includes twenty-five prepaid coffees.
Order any of our gift certificates through the bakery!
This month's newsletter is extra special because there are a LOT of really cool new things going on at M&D that I cannot wait to tell you about.
The holiday season is my favorite time of year. Everybody is happy and cheerful, even when they're secretly (or not so secretly) stressed out beyond belief. There's something magical about December and I intend to enjoy every moment.
I hope you haven't totally finished your Christmas shopping yet because you're going to want to spoil your loved ones ... or yourself ... with some of the things we've got going on. Do not skip reading this month!
I've included a portion of our most recent blog post as this month's Food for Thought because 'tis the season for shopping and I want to make your life a little easier. Your welcome!
As usual, Enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
We survived another Thanksgiving in the bakery but there's no rest for the weary because it's officially time to start placing your Christmas orders. The bakery will STOP taking orders on Friday, December 22 at noon sharp. This is to ensure that we have enough time to plan and prepare everything for Christmas weekend pickup.
Please keep in mind that the bakery AND the restaurant will both be closed on Christmas Day. All orders must be picked up by 4PM on Sunday, December 24 (the bakery will be closing at 4 and will not reopen until December 26).
Some of the items on our order list seem like they'd be easy enough to pick up without pre-ordering, and while we will be making extra, we definitely recommend placing an order ahead of time because things go super quickly.
You can find the order form in store or on our website!
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
doyle.com or call the restaurant: 845-855-3875 for pricing details and to reserve your seat!
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! email@example.com of page
Back in college, my friends and I were always excited to head home for Thanksgiving, but we also wanted to celebrate together. After all, we had build our own little University of Delaware family too. I'm happy to report that this tradition has followed me through my adult life and Matt and I host a "Friendsgiving" every year in Florida before we had up north.
This year is extra special because it's our first holiday season as husband and wife so it's possible that I went a little overboard with the planning.
Celebrating with family is treasured and wonderful. But, living so far from home, our friends here have played a major role in us setting up our lives and our home. I love hosting them in our cozy home and making too much food for us to eat.
This year, Friendsgiving will be held in the Boland household on November 18, just a few days before we head home for the real thing. Many of our friends are bringing along snacks and side dishes but I've got most of the menu on lock (especially because our loved ones were so generous to us through our wedding process and I have LOTS of new kitchen toys to play with.
The menu includes:
Candied Pecans
Pumpkin Pecan Baked Brie
Artichoke Dip Stuffed Bread Boats
Honey Garlic Roasted Carrots
Cranberry Apple Pecan Salad
Pumpkin Risotto with Goat Cheese
Cauliflower Cheddar and Rice Gratin
Garlic and Herb Roast Turkey
Cranberry Jello Shots (sorry, not sorry)
Fall Apple Sangria
We also have a pie contest every year complete with an engraved trophy for the winner. I'm proud to say that I won last year with my banana caramel cream pie and I'm hoping to go undefeated this year with Maple Bourbon Brown Butter Peach Pie.
We end up with a lot of leftovers from the meal itself but you wouldn't believe how much pie fills the house. The rule is that every couple has to submit a pie but we're a pretty competitive group so everybody tends to make their own. Matt claims he's going to make one this year too but I'll believe it when I see it.
In addition to the menu, I LOVE to decorate and set the table for a crowd. We've got a pretty big farm table but even that can't seat our growing Florida friend family so we end up spreading out all over the dining and living room. This year, I'm making each person pumpkin place cards and using hay to tie silverware roll ups together. The pie table is always decorated most elaborately and I will be sure to share some photos on the M&D Instagram account once it's done.
Do you like to host holiday events at your home? Or do you prefer to be a guest?
I know it's hard to believe, but it's true ... the holiday season is upon us. With Thanksgiving less than three weeks away, it's time to get into the spirit if you aren't there already!
You may have already seen them out in the bakery but, our Thanksgiving order forms are available to pre-order everything you need. Just be sure to place your order by 12 noon on Monday, November 20.
The restaurant has some great new fall updates as well so be sure to check out the left hand column to stay in the know.
I am in the midst of planning another "Friendsgiving" so this month's Food for Thought is all about the planning process!
As usual, Enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
As I mentioned in the introduction, it's time to place your Thanksgiving holiday order. The bakery will STOP taking orders on Monday, November 20 at noon sharp. This is to ensure that we have enough time to plan and prepare everything for Thanksgiving week pick-ups.
Please keep in mind that the bakery AND the restaurant will both be closed on Thanksgiving Day. All orders must be picked up by closing on Wednesday, November 22 (we clost at 9PM).
Some of the items on our order list seem like they'd be easy enough to pick up without pre-ordering, and while we will be making extra, we definitely recommend placing an order ahead of time because things go super quickly.
You can find the order form in store or on our website!
There are actually tons of new things going on over in the restaurant so rather than write you a novel, I'll just highlight a couple new items that you should definitely scope out.
Pink Elephant is a new cocktail based on something from South America called "Chicha Morada."
Chicha dates back to the ancient times of the Mayans as a fermented beverage that was offered to the gods during sacrificial ceremonies.
Our bar master Andrews boils pineapple skins, apples, ground sesame seeds, cinnamon, allspice, and panela. After hours of boiling, it is chilled and left to soak for 48 hours and then strained.
The cocktail is made up of a Fig & Ginger infused Tequila, Tepache Spiced Pineapple Liquor, Pomegranate Juice, Chicha and then carbonated. It is reminiscent of a fall (alcoholic) horchata and the carbonation keeps it lighter and fresh.
Another popular new cocktail is the Bakers dozen.
Caramelized local apples with honey used to infuse a silver rum. It is mixed with a walnut liquor, PX sherry, fresh pressed orange, and egg white to create the proper texture and mouthfeel.
Andrew described this one as a fresh baked apple pie cooling on the window sill in the fall.
Thirsty yet? Me too.
Keep in touch! email@example.com of page
I apologize in advance for the short and sweet newsletter this month. As I am writing this, I am exactly 48 hours away from my wedding day and my soon to be husband and I will be exploring France and Croatia for the two weeks immediately following our nuptials.
Definitely keep your eyes on our blog mid-October for a full recap of the honeymoon foodie finds but for now, I'm going to keep things brief.
Enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Matt and I are getting married at the Brotherhood Winery in Washingtonville, New York and while OF COURSE, it would be fabulous to have it catered by M&D, we really wanted my family - and our friends from the restaurant and bakery - to fully enjoy the day and not worry about what's going on in the kitchen. Because of this, we decided to work with Inn Credible Caterers and let me tell you ... they live up to the name. Everybody that we have worked with leading up to the big day has been absolutely INCREDIBLE. And what makes it even MORE special is that Lynn Cassels, a former M&D family member and dear friend will be our day off life saver/coordinator.
It would take a pretty long newsletter to go over the menu selections for our wedding day. We have planned a Progressive Dinner which, put simply, is just a five hour long cocktail hour with food all night long. Our guests can taste from multiple stations including a Hudson Valley Harvest Table, Oktoberfest, Pasta Station, Seafood Bar and Pizza Truck (and a few more) as well as pick at passed hors devours that include Margarita Shrimp Skewers (complete with a margarita shot), Chicken and Waffles, Baja Fish Tacos, Baby Lamb Chops and Portobello Mushroom fries (plus way too many more to list).
At 10PM, we'll break out the NYC Street Cart for sliders and hot dogs as well as the dessert - fried Oreos, churros, mini cannolis with hot chocolate fondue and mini parfaits.
And of course, let us not forget the wedding cake. Made and decorated by my amazing father. We went with a banana chocolate chip cake with cream cheese filling. Definitely be on the look out on our Instagram for some photos! www.instagram.com/mckinneyanddoyle
Keep in touch! firstname.lastname@example.com of page
I don't want to waste your time. Any packaged food will tell you on the label how to store it. It's either refrigerated when you buy it, in which case you need to continue to refrigerate it OR the label will state "refrigerate after opening." But when it comes to natural, unpackaged goodies - like fruits and vegetables - there's some debate and confusion so let's focus on the produce.
Refrigerate These:
Cut fruits
Asparagus (ends cut & placed in water)
Green beans
Brussels sprouts
Celery (wrapped in foil)
Cut veggies
Green onions
Herbs (cut and placed in water)
Summer squash
Sweet corn
Do Not Refrigerate:
Dry onions
Sweet potatoes
Winter squashes
So, there ya have it! Were you surprised by anything on either list?
Dear food loving, able bodied, non-whining, hard working men and women,
Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.
If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.
Call or email Shannon or Andrew at 845-855-3707
Enjoy this month and keep in touch! firstname.lastname@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Cocktail & Spirit Courses
Forgotten Liquid, The Effects of Prohibition on the US
Monday, September 18 at 5:30 PM
A tasting of fortified and ancient elixirs prevalent in classic cocktails
This course will highlight these alcoholic beverages and educate on how to use them in classic cocktails with theory of mixing & technique
American Icons, Mixing with Bourbon & Rye
Monday, October 16 at 5:30PM
Reviewing the history and production of Bourbon and Rye in the US, as well as how they were consumed back then
This course will teach you how important these spirits are to American culture and history, and also showcase how to mix with them based on mash bill & production methods
Email Andrew at andrew@mckinneyanddoyle for pricing and booking information.
The bakery crew is working hard behind the scenes on some new beverage and dessert additions but while those are getting ironed out, I want to talk football.
Kind of...
I actually don't care at all about football, but I DO care about football food.
With football season kicking off (ha, accidental pun), you'll want to make sure your house has the best game day snacks so that you can stay in your own living room and yell at your own TV.
The bakery has you covered. Our deli case is always stocked with cold salads, entrees you can heat up quickly, chili, soups, guacamole, salsa and homemade chips.
Whether you care about the actual game or not, I think we can all agree that solid food is the glue that holds football Sunday together.
I'm a month early but I wanted to keep you all in the loop. Our fall 2017 menu launches in October and I think you're going going to be thrilled with some repeat fan favorites as well as the newcomers.
Pan roasted calves liver will be making its return in October and ... well we brought one item back early.
The absence of our Black angus Coulette Steak caused quite stir among our guests this summer so its back in full force and served with sweet and white mashed potatoes and crispy onion rings. We just couldn't wait until October for this one so grab a table, a glass of red and our most popular dish.
But our seasonal menus would be nothing without some new inventions. Get excited for:
Parmesan Dumplings with roasted chestnuts and sage (a new small plate) and Smoked Maine Mussels and Soy glazed brussel sprouts with toasted nuts and golden raisins.
Keep in touch! firstname.lastname@example.com of page
Matt and I have been cooking together a lot lately and it's been confirmed: we both really love to cook with garlic (and jalapenos but that's a story for another day). I've been on a big leafy green sauteed in oil and garlic kick lately and so I figured I'd re-share one of my favorite kitchen tips regarding heat.
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 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.
Dear food loving, able bodied, non-whining, hard working men and women,
Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.
If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.
Call or email Shannon or Andrew at 845-855-3707
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Wine Courses
Aromatic Whites; Monday, August 14 at 5:30PM
A tasting of 8 different wines paired with 8 different small plates to highlight the discussion of Food & Wine pairing
This tasting will showcase Riesling in particular, and the comparison of Old World to New World juice.
Pinot Noir Comparitive (US, New Zealand & Burgundy); Monday, August 28 at 5:30PM
A tasting of 8 different Pinot Noirs paired with 8 different small plats to highlight the discussion of Food & Wine pairing
This course will highlight the influence of terroir and climate on the beautiful Pinot Noir varietal
Cocktail & Spirit Courses
Forgotten Liquid, The Effects of Prohibition on the US: Monday, September 18 at 5:30 PM
A tasting of fortified and ancient elixirs prevalent in classic cocktails
This course will highlight these alcoholic beverages and educate on how to use them in classic cocktails with theory of mixing & technique
American Icons, Mixing with Bourbon & Rye; Monday, October 16 at 5:30PM
Reviewing the history and production of Bourbon and Rye in the US, as well as how they were consumed back then
This course will teach you how important these spirits are to American culture and history, and also showcase how to mix with them based on mash bill & production methods
*Email Andrew at firstname.lastname@example.com for pricing and booking information.
What could be more refreshing during these dog days of summer than a glass of ice cold water?
I can actually think of a lot of things like chilled sangria, a mojito or a fresh margarita to start.
But, it's pretty frowned upon to drink during the day midweek so I recommend picking up a glass of the bakery's newest juice feature; Coconut Watermelon Agua Fresca.
Actually, anything off that juice bar menu will do you right so if you haven't taste tested your way through it yet, the time is now.
You can't stop by without picking up a snack though! This month you'll see some mini treats available for purchase in the cake case. We've started the trend with small fruit tarts but our offerings will vary weekly to include coconut macaroons, black and white cookies and MAYBE, just MAYBE some tiramisu.
You'll have to stop by and see for yourself.
I'm always thrilled when Andrew goes over a new cocktail menu with me and the same thing goes for wine. The one thing I have never truly enjoyed is beer. I just can't get into it.
I CAN, however, get on board with hard ciders. Breweries are really big down here in Saint Pete and lucky for me, each one offers at least one cider on top of their brew list. When Andrew told me that we were adding a new cider to our beer menu at M&D, I was thrilled.
Swing by and try Shacksbury Dry Cider:
Keep in touch! firstname.lastname@example.com of page
We've got lots of new Bottles to choose from (don't forget that Wednesdays are half priced bottles)!
1995 Arinto from Portugal's Caves Sao Joao.
About Arinto: Arinto is usually blended to warm climate wines all over Portugal because its bright acidity brings freshness an longevity to wines. In Bairrada, Arinto natural characteristics are enhanced by the cool atlantic climate and winds, allowing for the extraordinary whites produced and stored at Caves Sãn João for decades.
Tasting Notes: 100% Arinto from just east of the Atlantic Ocean in Bairrada, Portugal. This 20 year old is a current release. Skin fermented and aged 24 months in concrete. The 1995 has exotic notes of dried fruits, and the characteristic acidity that Arinto is known for has kept this wine remarkably fresh and vivacious. It is a fantastic cheese accompaniment, but would be lovely with fish, pork, or roasted chicken, as well.
Sangiovese Rose, Underground Wine Project "Why Am I Mr. Pink", Columbia Valley
A pretty pale peach color, this wine has aromas of cherry, herbs and mineral. It drinks dry with generous, mouthwateringly tart cherry and watermelon flavors.
New Section on the Bottle List
Rancio Sec Wines
Dry Rancio wines have crossed centuries of History and are a testimony to the Roussillon wine culture. Aficionados like to drink them at a temperature of 54◦F, at the aperitif hour with tapas, tapenade, and salted anchovies. Fermented totally dry to about 17% abv, the juice is transferred to glass demijohns and aged in the sun. They are then transferred to partially filled oak barrels for no longer than 5 years.
A far cry from any New World style wine, think Dry Fino Sherry is a more rustic form and you will be pleasantly surprised. These beauties signify the rich history of wine making and how deep cultural roots are imprinted on alcoholic beverages.
Dear food loving, able bodied, non-whining, hard working men and women,
Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.
If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.
Call or email Shannon or Andrew at 845-855-3707
There are so many amazing restaurant and bar updates this month that I've replaced Food For Thought with a detailed run down of some new wine bottles that have joined our collection. The rest of the summer fun can be found in the column on the left.
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Our blog, "Are You Gonna Eat That?" has been getting a ton of love lately and I've had so much fun reading your comments and chatting with our regular readers via email. I am always open to new ideas and feedback so if you aren't already subscribed, go check it out!
If you follow M&D on Instagram, you know that I love to share foodie finds from all over. I believe that meals can tell stories and I want to tell yours too! If you snap a great photo, share an amazing meal, or invent a crazy cool cocktail, use the hashtag #mckinneyanddoyle so I can help spread the word! Follow us on Instagram: @McKinneyandDoyle
If you want to stay in the loop in real time, you've gotta follow our Facebook page too. We share specials, announcements and laughs every day. "Like" our page to stay on top of it all!
I wanted to take a quick moment to mention our manager, Vicki Vanturini and congratulate her and her new husband, Aidan, on their wedding!
Last month, I shared with you all that my family and I would be attending (We wouldn't have missed it for the world!) and I cannot even put into words how beautiful it was.
Next time you're in the bakery, be sure to share some love with our newlywed!
PS: Isn't she just the most beautiful bride??
The summer season has sparked a flame in the restaurant and bar this month. I couldn't decide which update I was most excited about so I am sharing them all.
Finally - Dry Rose are seeing the respect they deserve, and better yet, being enjoyed by more of the American Market every day.
Every Thursday, enjoy a selection of four different styles by the glass for $6.00 per six ounce pour.
New Dessert: Summer Kiwi Tart - fresh kiwi, pureed into a sweet summer custard and baked into our light tart crust topped with fresh whipped cream
New Dessert Wine (because who doesn't love to eat AND drink their dessert?):
Hungarian Tokaj Aszu is a serious treat to have on the list which has been around for 100's of years. It's got a long, smooth endless taste & exceptional deepness of peach, apricot & fig. Is it sweet? Yes, BUT the acidity in this wine creates a beautiful balance! Pair with chocolate/nuts/cream based desserts!
I didn't want to leave out any of Andrew's note on the new bottles that have made our wine list so instead, I've given a full run down over in Food for Thought.
Keep in touch! email@example.com of page
When you hear the term "Mother Sauce," what do you think of? The five mother sauces are just the five staple, basic, sauces that every home and professional chef alike should be familiar with.
I'm willing to bet that no matter how experienced you are, you know at least two of them:
But do you know about the last three?
So why are these five the mother sauces? It's simple, really. Each of these five sauces can be thoroughly enjoyed on their own, of course. But they're also the base of various secondary sauces (aka small sauces).
At its very core, a sauce is simply a liquid, a thickening agent, and some seasoning. Each of the five mother sauces has a different liquid base AND a different thickening agent ... kind of. Three of the sauces (Bechamel, Veloute, and Espagnole), are all thickened with a roux but in each case the roux is cooked for a different amount of time to achieve the proper color.
Now, looking up recipes is insanely simple these days. You just need to type what you want to make into your Internet search bar and BAM! There ya have it. So instead of sharing a recipe for each mother sauce, I'm going to share which secondary sauces you can make with each. Sound good?
Classic Tomato can evolve into:
3. Espagnole can evolve into:
4. Veloute can evolve into:
5. Bechamel can evolve into:
Get cooking, friends.
Dear food loving, able bodied, non-whining, hard working men and women,
Our steadfast kitchen crew is looking to train the RIGHT person to share the reins and move up the kitchen ladder.
If you've ever thought about what it's like behind our kitchen doors (whether that means the bakery OR the restaurant), now is the time to reach out.
Call or email Shannon or Andrew at 845-855-3707
This month, the bakery section is more personal than anything else and I hope that those of you who visit us regularly can share in my excitement.
In the restaurant section (bottom left), we'll get into a little detail about what's happening in the bar this month and my June Food For Thought is allllllll about sauce.
Though I still have several books I want to share with you, I was reminded of one of my favorite movies recently and couldn't resist sharing that instead.
With Father's Day coming up, be sure to spoil Dad with lots of sweet treats, Sunday brunch, or dinner out as a thank you for always being a steady rock in your life. I'm looking forward to hugging my dad in a couple weeks when I fly up to New York!
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
I was going to go back to a chef/food industry inspired book this month BUT I just rewatched one of my all time favorite movies and decided that I had to share that instead.
Have you seen the movie "Chef" yet? If not, go rent it.
Actually, I think it may be on Netflix.
I don't care how or where you watch it, just make sure that you do.
Rather than spill too few or too many details due to over-excitement, I'll just share the synopsis from IMBD:
"Carl Casper is an acclaimed chef with a family life that seems as decaying as his artistic freedom. Those frustrations boil over into a raucous viral-videoed public confrontation against a restaurant critic who panned his cooking of food that his boss ordered him to make against his instincts. Now with his career ruined, Carl's ex-wife offers an unorthodox solution in Miami: refit an old food truck to offer quality cooking on his own terms. Now with his young son, Percy, and old colleague, Martin, helping, Carl takes a working trip across America with that truck to rediscover his gastronomic passion. With Percy's tech savvy and Martin's enthusiasm, Carl finds that he is creating a traveling sensation on the way home. In doing so, Carl discovers he is serving up more than simply food, but also a deeper connection with his life and his family that is truly delicious in its own way."
Will you check out this month's recommendation?
I know that in the bakery section I usually highlight a new item or idea that the crew has baked up but this month is special.
THIS month, our very beautiful, kind, sweet, amazing, and hard working bakery manager - Vicki - is getting married!!
Vicki & I have known each other for pretty much our entire lives. We grew up working in the bakery together and it means so much to see her run such a successful storefront.
I'll give you ONE guess as to where she's getting her wedding cake ...
I know I speak for the entire M&D family when I wish Vicki & Aidan the most beautiful wedding and all the love and happiness in the world.
We love you!
The new summer menu has been a big hit so far and since we were food focused last month, I think it's only fair to highlight the bar this time around.
I know you all know how amazing Andrew is when it comes to creating unique cocktails. I feel like every time I talk to him he's got another great idea that makes me want to book a flight to New York JUST for happy hour.
Our last conversation was no exception.
Remember last month when we introduced the juice bar in the bakery? Well, it's been a major success so Andrew found a way to combine it with our bar program.
Be sure to visit the bar THIS Tuesday (6/6) to be one of the first to try Pollination.
Taconic Barrel Strength Bourbon, Gran Classico, Birch Schnapps, Fresh Carrot Juice, Passionfruit, Strawberry, Thyme, and Moroccan Bitters.
A lot of ingredients, but when it works, it WORKS.
Keep in touch! firstname.lastname@example.com of page
Mother's Day is right around the corner! Have you mapped out a special plan for your mom yet? Unfortunately, I won't be able to make it up to New York this year to celebrate with Mama McKinney but we did just share an amazing 5 days in Punta Cana!
Anyway, you know how certain memories are so vivid, you can relive them moment by moment? I thought that in honor of my amazing mother, and all the other wonderful moms reading, I'd share one of those memories here with you all.
I'm about 7 or 8 years old sitting at the kitchen table with my mom. She's enjoying her morning cup of coffee and humoring me with one of my own. I even remember how she made mine: decaf extra light and extra sweet.
Anyway, we were sitting at the table and my mom ripped, not sliced, ripped, off a chunk of a French baguette that my dad had brought home from the bakery the night before. She broke off a piece for me too and I mimicked her as she dunked it in her coffee before enjoying a big bite.
I remember thinking that it was weird to dip plain bread in coffee. It's not like it was a doughnut or even a pastry of any kind - it was just French bread.
But I also remember it being DELICIOUS.
I remember the smell of the coffee, the texture of the bread, the red manicure on my mom's nails, and kneeling on my chair to give myself some height.
Not a significant moment necessarily, but something that has just always stuck with me.
SO, since I can't be with my mom this mother's day, I will give her a call Mother's Day morning while I sit at my table dunking French bread in my coffee (but this time it'll be fully caffeinated and only splashed with milk).
May the fourth be with you.
Sorry, I had to. If you follow us on Instagram, you KNOW I love a good bad pun.
The bakery is thrilled to be offering some new very special treats that are perfect for spring and summer weather so be sure to head over to the left hand column to read all about it.
Below the bakery section, you'll find a sneak peek into the upcoming summer dinner menu that will make its debut on May 24.
While we've still got tons of books we want to share with you, this month we are taking it to the big screen and recommending a film from the 90s. I'm curious if any of you have ever heard of it!
With Mother's Day coming up, Food for Thought is all about MY mom and one (of many) of my favorite memories with her. I'd love to hear some of your favorite childhood memories as well ...
As usual, enjoy this month and keep in touch! firstname.lastname@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Don't get me wrong, we've still got PLENTY of amazing foodie reads to share but this month, we decided to explore the world of film.
Let's see how many of you know about this one!
The Big Night
The Big Night is about two brothers from Italy that struggle to operate their restaurant. One, a gifted chef, refuses to produce the typical Italian cuisine featured at most Italian restaurants while the other struggles to handle the finances and keep the restaurant going.
The movie culminates with A Big Night, when a celebrity is coming to dine who might put them on the map.
You can expect amazing scenes of food preparation and an all star cast including Stanley Tucci, Minnie Driver, Isabella Rosallini and Alison Janney (just to name a few).
Will you check out this month's recommendation?
It's funny because raw juice bars seem to be the latest trend but in reality, the whole concept is as old fashioned as you can possibly get!!
Cultures and countries all over the world commonly enjoy fresh pressed juice every morning! Why shouldn't we?
The bakery's new juice bar includes fresh lemonades like hibiscus, spicy cucumber passion fruit & orangeade and juices like Be Still My Heart with carrot, beet, apple, ginger and lemon; Copa Cabana with pineapple, orange, lime, mint, and coconut water; Dancing Queen with cucumber, apple, celery, mango, spinach and cocunt, and many more.
Additionally, our espresso bar now offers horchata chai as a new menu item and
the soda fountain is now using MORE GOOD products from Beacon. They are all organic and made from raw natural ingredients.
I can't believe I'm saying this but summer is going to be here before we know it! And we ALL know that a new season means a new dinner menu.
In just under 3 weeks, restaurant goers can enjoy dinner with
some new items including:
I can't give away ALL the new goodies but you can taste them for yourself starting May 24!
Keep in touch! email@example.com of page
I apologize if two months in a row is too often to talk about my upcoming wedding but I need your help!
When Matt & I first started talking about our wedding at the end of 2015, we went over the things that we cared most about. We agreed that while we of course want everything to be beautiful, our priorities came down to:
These are the things that we know our guests will remember the most and I mean, hello, between our two foodies families, of course we care about the menu!
Everything is pretty much set but we do want to have two special cocktails that can be batched ahead of time and offered to our friends and family. We are beyond lucky in that Andrew is SO MUCH MORE than the M&D bar manager. He's a brother to me and has so graciously offered to create two drinks for our special day - though we did have to remind him that our wedding is NOT for him to work. Don't worry, the drinks will be made ahead of time so he can enjoy the celebrations too!
Here's where I'd love your input. Matt is a bourbon guy. I'm a gin girl. We know that we want one cocktail featuring each but I'm curious ... what are you favorite bourbon and gin drinks?
Should we go classic and traditional or fun and unique? Light and fresh? Or warm and fuzzy.
I'm going to meet up with Andrew later this month to experiment and taste different options (doesn't that sound like a blast?!) and I'm open to your ideas!
So tell me, what would you ask for?
It's hard to believe that we are coming to the end of 2017's first quarter, isn't it? Though I must admit, April has always been one of my favorite months - especially when I lived in New York. The weather starts to warm up, flowers begin to bloom, and is it just me or does everybody start to experience a better mood overall? Yes, April is the best.
This month, I'm excited to share some bar updates centered on beer. M&D has always been known for wine and cocktails but don't be fooled - we care about our beer list as well! Check out the restaurant update section to the left if you're curious.
The healthy side of me is also THRILLED about something we've got cooking in the bakery. I don't have exact details in terms of dates yet, but with spring weather approaching fast, you don't want to miss out on the bakery section either.
Our book of the month is the best one yet (personal opinion). It's also my dad's all time favorite. Check out the details on "The Making of a Chef."
In terms of Food For Thought this month, it's wedding crunch time so I hope you don't mind being my audience for an idea I'm working on!
As usual, enjoy this month and keep in touch! firstname.lastname@example.com
– Best wishes, Becky McKinneyLike us on Facebook
This month's featured read is one of my and my father's all time favorites; "The Making of a Chef, Mastering Heat at The Culinary Institute of America" by Michael Ruhlman.
I was excited to read it because my dad told me that the story really gives a true recount of what its like to attend the Culinary Institute and since he attended himself, it made me excited to feel like I could put myself in his place while reading.
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." - The New York Times Book Review
"Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman, now an expert on the fundamentals of cooking, recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record."
Will you check out this month's recommendation?
This month's update is short & sweet but very exciting!
It's a bit of a teaser because I don't have an exact start date yet BUT ...
The bakery just purchased a brand new juicer and in the very near future, you will be able to enjoy a Juice Bar menu featuring cold press juices with fresh ingredients like carrot, beet, mango, pineapple, spinach, apple ... you get the idea.
Every month, I reach out to Andrew to find out what's going on in the restaurant and behind the bar. I typically summarize the information he gives me but this month, I could feel his excitement in his email so I'm not going to use my own words. I'm going to share his with you instead. Check it out:
"So I must say, I have always been proud of our Beer menu, even though it only represents a small portion of our overall Bar Program. As our guests begin to recognize the Bar at McKinney as more of a Cocktail Bar, I see cocktail enthusiasts at the bar with their friends, who may, or may not be, as enthusiastic about cocktails and spirits as their dining companion. I began thinking, just because our beer program represents a small percentage of what our guests chose to imbibe in, does not mean it can, or will be a side thought. The friend joining the cocktail enthusiast at our Bar should, and will be, equally excited about what we are pouring from the other side.
I broke down the list, evaluated what was missing, what complemented our style of food service, and who the leaders were in craft brewing to date. I wanted to elevate our Beer offerings to the same level as the Crafted Cocktails we offer.
So, in came the first Beer we had ever served in a Can, Westbrook Gose (super limited) to be specific.
A Gose typically represents the "Sour" category, in the same family of the popular Berliner Weisse and Belgian Witbier. The cool part about a Gose is the use of Coriander, and the Salty component from either local water sources or the addition of Sea Salt. At a low IBU - the measurement of bitterness which is now listed for every beer offering in our menu - and the moderate alcohol, this was a perfect fit for the recently added Salmon Spring Rolls wrapped in jicama with julienne mango and a wasabi aioli.
Another newbie is Rogue's Dead Guy, a substyle of the strong German lager dubbed a "Bock". Specifically, Dead Guy is a Maibock. A paler more hopped version meant for consumption at Spring Festivals. Spring? Yes please!
Whatever your beverage of choice may be, Beer, Wine, Cocktails, or Iced Tea, we are pushing quality, craft, and the delicate nuances that enhance the food menu which has brought us where we are today. Eat well, drink well, and cherish the moments."
Be sure to ask your bartender for our complete list!
Keep in touch! email@example.com of page
Matt and I are getting married in just over six months (TIME IS FLYING!) and so we recently spent a weekend planning out our honeymoon. It was no easy task. We want to go everywhere! But ultimately, we decided on France and Croatia and I am BEYOND excited.
I have wanted to visit France for as long as I can remember. France and Italy, to me, are like the foodie hubs of the world. Since Matt and I have been lucky enough to visit Italy together twice in the last several years, we decided that it was time to make it to France. But anybody who knows food knows that France is known for gourmet. Today, I want to talk about Croatia.
Obviously, I will learn more once we get there and spend a week exploring, but through our research and the help of an amazing travel agent, I can hardly contain my excitement to eat my way through Croatia.
We'll be spending a few days each in Dubrovnik, Hvar, Split, and Zadar and while there will be slight differences in each, we're staying coastal so there will be more similarities than differences. I'm looking forward to trying new things like cuttlefish risotto and fish stew as well as Croatian versions of some current favorites like octopus salad, fresh mussels, and oysters (we are even visiting an oyster farm and shucking our own).
I'm confident that all of the food will be amazing but did you know that Croatia is known for truffles?! Our travel agent informed us that if we want, we can actually go out truffle hunting with dogs and then use our finds in a cooking class. If there was ever an activity designed for me ... this is it.
Now that I am drooling again, just 204 days until the wedding and 205 days until our food filled adventure begins!
Oh and did I mention, the sites are BREATHTAKING?
Plitvice Lakes National Park - a private tour we'll be taking toward the end of our trip!
"It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson."
That was just a little preview into this month's featured read: "Yes, Chef: A Memoir: Marcus Samuelsson." You'll find more details in the "Good Read" section below.
Next weekend is Saint Patrick's Day and at M&D, that means Irish Soda Bread ... and some other fun stuff so don't miss the bakery section.
I haven't done a Food For Thought in a while so this month I decided to share some of my most recent findings. Matt and I were planning our honeymoon and in the midst of planning out our trip, we learned some really cool new foodie facts!
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
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 a.m. 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.
In the coming months, I will be sharing details about Andrew's latest wine education adventure. Needless to say, he will be introducing the rest of us at M&D, as well as all of you, our guests, to some really amazing new ideas and lessons.
For now, to keep theme with the Irish holiday coming up, you can look forward to some seasonal favorites in the restaurant including corn beef and cabbage (a personal favorite of my dad's) and lamb stew.
This month's featured read is Yes, Chef: A Memoir: Marcus Samuelsson.
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
Yes, Chef chronicles Samuelsson's journey, from his grandmother's kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson's career of chasing flavors had only just begun-in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room-a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
Will you check out this month's recommendation?
Keep in touch! firstname.lastname@example.com of page
February means two things in the bakery.
Whether you care about the game or not, you know you're going to watch (even if it is just for the halftime show).
Swing by the bakery and check out the deli case for your game day snacks, like gaucamole and chips, chili, and some side dishes for (indoor) tailgating favorites.
Now, onto my love language. Sweet treats for Valentine's Day.
We have heart shaped cookies with custom inscriptions available, special desserts for your special someone, Raspberry Vanilla Steamers to keep you toasty warm, and our new version of Cuban Coffee - Cortado, made with a double shot of espresso and boiled evaporated milk.
I should tell you, I have the world's largest sweet tooth BUT I would give it all up for one of those Cortados. They're THAT good. Just sayin'...
OH! While we are talking about Valentine's Day...it falls on a Tuesday this year so we are skipping our regular Pub Night Menu to offer a wonderful selection of of romantic specials:
You can also expect to enjoy some amazing fresh oysters.
This month is Cuban Month in the restaurant! Why? Why not?
Each week the cafe will feature an entree and appetizer special with our spin on classic Cuban cuisine. Andrew will also be featuring Cocktail specials all month that will warm you like the Cuban sun ;)
Check them out below so you know which you want to order first:
White Rum, Local Honey Syrup, Fresh Lime
El Nacional
Anejo Rum, Apricot Brandy, Fresh Pressed Pineapple, Demarara Syrup, & Lime
Hemingway Daiquiri
White Rum, Grapefruit Juice, Lime, Maraschino Liqueur
Virgin Sugar Cane Rum, Coconut Milk, Coconut Water, Nutmeg
El Presidente
Aged Rum, Curacao, Blanc Vermouth, Pomegranate GrenadineStirred/Coup
New month, NEWsletter....not funny? Oh well.
But seriously, it's a new month which means we've got some updates, menu additions, and recommendations all coming your way.
I got a lot of great feedback about our monthly book idea in January so I'm happy to announce that we will continue with that trend moving forward. I LOVE this month's recommendation so don't miss out.
The bakery, restaurant, and bar are all getting into the Valentine's Day spirit as well as adding some Cuban flair to the menu selections.
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Sherrie and the girls over at Good Tidings are starting the 14 day countdown to V-Day TODAY, February 1!
They have a beautiful new line of Sterling Lockets and Jewelry and will feature different ones everyday through the holiday.
Side note: They also offer a full line of delicious chocolates and candies.
Who doesn't love jewelry and chocolate for Valentine's Day?
This month's featured read is:
Blood, Bones and Butter, The Inadvertent Education of a Reluctant Chef.
Gabrielle Hamilton, Chef/Owner of Prune restaurant in NYC tells the story of her 20 year journey to becoming a restaurant owner. Left to fend for herself as a young teen, she traveled and worked through the ranks to become one of New York's Best.
I read this book a few years ago and was entranced right from the start. Not only is Gabrielle's story an incredible one, but I loved reading about a woman's journey through the restaurant industry as a chef.
Highly recommended by this foodie.
Will you check out this month's recommendation?
Keep in touch! firstname.lastname@example.com of page
WOW! That is honestly all I can think of to say after this holiday season. It was, by far, the busiest season we've had over the last 30 years. More orders, more choices, and more smiles because our staff, even when exhausted by the before dawn wake up calls, loves to take part in your holidays and help you make them magical.
Now that things have settled down a bit, it's time to get back monthly features.
This month, keep warm with a Coconut Vanilla Matcha Latte or a Spicy Hot Chocolate!
Our New "By the Glass" Feature:
Bodegas Garzon's Tannat 2014
from Uruguay
Tannat is a red
winegrape, historically grown in South West France in the Madiran AOC, and is now one of the most prominent grapes in Uruguay
, where it is considered the "national grape"
A French Tannat is characterized by its firm, tannic structure with
raspberry aromas and the ability to age well. They often have a deep dark color with high level of alcohol. The rosés produced in Irouléguy go through very limited maceration time with the skins in order to keep the wines from getting too tannic. The resulting wines are typically full bodied and very fruity. In Béarn both red and rosés are produced from blends that include 60% Tannat and a 40% mix of Manseng noir, Fer and Courbu noir.
The Tannat vine was introduced to Uruguay by Basquesettlers, especially Pascual Harriague, in the 19th century. Along with the Manseng vine it quickly started to flourish in its new home. Today it is often blended with Pinot noir and Merlot and is made in a variety of styles including those reminiscent of Port and Beaujolais. From Uruguay the vine spread to Argentina and from there flying winemakers promoted the grape's resurgence in California at the end of the 20th century.[4]
Plantings of Tannat (also known in Uruguay as Harriague) have been increasing in Uruguay each year as that country's wine industry develops. The Tannat wines produced here are characterized by more elegant and softer tannins and blackberry fruit notes. Vineyards in Uruguay have begun to distinguish between the "old vines" that are descendants from the original cuttings brought over from Europe and the new clones being produced today. The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity and complex fruit characteristics. Some wineries use both vines to make blends.[3] The grape is also blended with more well known ones such as Merlot to make excellent alternatives to California and Australian offerings.
The 2014 Tannat has the classic flavors of a cooler year with a nice mix of red and black fruit along with white pepper and other spices. Aging is Six months on the lees plus six months in French oak barrels and casks The mouth is rich, vibrant, and fresh with juicy and lively tannins. There is a beautifully balanced energy to the wine as the vineyards start to age
Happy New Year!
I hope that everybody had a wonderful holiday season and is looking forward to a fantastic 2017.
I want to start off this year with a special thank you written by Mr. McKinney (aka Dad).
"As we start year 31, I would like to say something to all of our customers and friends that support us throughout the year. So many people who start out as customers become great friends over the years and it makes us always want to do better and better. Many guests over the years comment about how nice it is to be recognized and have the staff know there likes and preferences...you should know that it is nice for us as well and makes this place seem like less of a job and more like a family get together.
I would also like to thanks the staff. Holiday time was busier than ever this year and can really test tempers in our crowded kitchens. At some points during the last couple of months, we have 10 bakers working around the clock in a kitchen that was designed for 4. Even under those circumstances the laughter and holiday spirit was never lost and I think that says a lot about the love we have for what we do and the people we serve."
We've got some new ideas and themes coming your way this month and throughout the year so grab a cup of coffee, tea, or hot cocoa and read on. Here's to 2017!
As usual, enjoy this month and keep in touch! email@example.com
– Best wishes, Becky McKinneyLike us on Facebook
Our most recent blog post from "Are You Gonna Eat That?"
Back in December I mentioned to you all that my parents were coming down to Saint Pete for a visit. We had such a wonderful time and I was thrilled to host them in our my and Matt's new home, show them around the city, and take them to some of our favorite places. Everything was wonderful but I'm happy to report that my parents' favorite thing about our time together was the same as mine: The Saturday Morning Farmer's Market in downtown Saint Pete.
I go to the market almost every weekend. It's open from 9AM until 2PM but honestly, the earlier you get there, the better. My mom came with me once last year but dad had never been and we both knew that he'd love it.
Every time I go to the market, I follow the same routine. As soon as I park the car, I head straight to the Havana Cafe tent and order a large cafe-con-leche. I drool a little over the scent of the most amazing pork you could ever taste, and then, coffee in hand, take a full lap (tasting every free sample along the way) before deciding where I want to grab a snack.
When Matt and I took my parents last month, we stuck to the routine. It was only natural. I had been raving about the Cuban coffee for months anyway so it was time to put it to the test - chef Dad's taste test.
He LOVED it just as much as I do. I was so happy and excited to have been able to be there when he tasted it. I know that you're probably wondering what the big deal is. You can get great coffee at any number of places. But there is something different about this, I swear. It's not exactly a cafe-con-leche or a traditional cafecito, but it's a little spin on both.
I don't know how this magical beverage is made, and luckily, I don't have to because I can continue to go grab a cup every weekend. And guess what?! You don't either because as soon as my dad landed back in New York, he got to work trying to recreate it and it would appear he's done it! Keep you eyes peeled at M&D for his version of our favorite coffee. I PROMISE, you will not be disappointed.
I've always been a big reader. When I was younger, I always had my nose buried in a book and not much has changed. The genre doesn't matter either, if somebody recommends a book, I'll more than likely pick up a copy and get to reading. I do have a favorite though.
I started working for my father when I was 12 years old. I started behind the counter in the bakery. As I got older, I took on more roles; hostess, busser, server, bartender, caterer, etc. etc. I found a real love of not just the food industry, but the restaurant industry specifically. I am fascinated by the dedication, the time, the discipline, and the passion that it takes to work in that field and so my dad introduced me to a ton of different chef autobiographies and memoirs.
Interest in the restaurant world and being a chef has sky rocketed over the past few years. There are tons of movies, TV series, and documentaries that grab the attention of people all over the world so this year, we thought we'd add a "Good Reads" section to our monthly newsletter to recommend some of our favorite industry reads with everybody who has also found a love and intrigue in the behind the scenes stuff.
"Generation Chef" (by Karen Stabiner) is a great story of a young and upcoming chef, Jonah Miller, and his trials and tribulations of opening his NYC restaurant "Huertas." It gives great insight into what it takes to get something going in NYC and how much they rely on good reviews.
What do you think of this idea? Will you check out this month's recommendation?
Keep in touch! email@example.com of page


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Global Mini Militia TournamentHey Guest, its time to show off your skills to this world. RT4U is providing a never before platform to make this festive season more pleasurable by arranging a mini militia championship at global level. Here's your chance to get beyond the boundary & play at intense level with world class players.
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Tag Archives: events
Happy International Compost Awareness Week 2017!
Time to geek out over compost! Although we are compost nerds all year long, this is the official week to share our passion and knowledge with you. At BSIbio, we specialize in the design and sale of compostable foodware as … Continue reading
Posted in event, Green Spotlight, News & Events Tagged Compost Awareness, events, ICAW2017 Leave a comment
3 Steps to Using Compostables at Your Holiday Events
It's that time of the year again, and the past couple weeks have reminded Vancouverites that we are in fact a part of chilly Canada. It's a good time to be indoors, tucking in with a hot cup of cocoa, … Continue reading
Posted in Green Spotlight, Zero-waste Tagged biodegradable foodware, buybetter, compostables, events, holiday Leave a comment
You are what you eat – how locally sourced food sends the right message
More than 50% of people agree that what you eat says a lot about who you are (Eaters Digest Report 2016). As an event organizer or food service provider, what does your food say about you? Diners everywhere are becoming … Continue reading
Posted in Green Spotlight Tagged buybetter, eat local, events, Sustainable Event Leave a comment
3 Questions Every Sustainable Event Organizer Should Ask
Earlier this week, the City of Richmond hosted the COOL Sustainability Expo, and today being Earth Day, it's a great time to think about sustainability for your events and conferences. Before we share our 3 key questions, let's first look … Continue reading
How to cut the waste out of sampling! Providing samples is an incredibly effective way to get your brand noticed. Item sales can increase up to 74% over a 20-week period according to a study from R.I.S.E. (Report on In-store … Continue reading
How to Organize Sustainable Events
Keeping up with sustainable trends can be tough – knowing the right course of action to reduce your impact is not always easy. If you are planning an event, reducing your impact on the environment is not only recommended, it's … Continue reading
Posted in event, Green Spotlight, Zero-waste Tagged events, going green, sustainable events Leave a comment
Demystified: Biodegradable or Compostable?
The ever-evolving world of sustainable food ware and packaging can be hard to keep tabs on. If you're an event organizer, food vendor, sustainability advocate or just a person trying to figure out what bin to put something in, we … Continue reading
Posted in Zero-waste Tagged biodegradable, BPI, certification, compostable, events, Festivals, zero waste Leave a comment
BSI at the BC Foodservice Expo!
The BC Foodservice Expo is Western Canada's largest hospitality tradeshow. This year, the Expo took place on January 29th and 30th at the Vancouver Convention Centre. The BSI team was especially happy to see the strong emphasis put on sustainability … Continue reading
Posted in News & Events Tagged biodegradable, BSI, compostable, events, food packaging, Vancouver Leave a comment
Host your own Bag It screening
June is going to be a busy month! We kick off Canada Environment Week on June 5th, 2011 (which is also World Environment Day), when you will hopefully be celebrating at Love Vancouver, Love Your Planet happening in Olympic Village! … Continue reading
Posted in News & Events Tagged ban, environment, events, international, plastic Leave a comment
World Environment Day Celebrations: Love Vancouver, Love Your Planet
World Environment Day this year is Sunday, June 5th, 2011. How will you be celebrating? If you're in Vancouver, you should definitely check out "Love Vancouver, Love Your Planet" – a "green art, music and lifestyle festival"! Throughout the day, … Continue reading
Posted in News & Events Tagged events, Vancouver 1 Comment


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Relief Care
Relief care is typically the first stage of care for most patients as they will initially seek our help due to dis-ease or pain. This stage focuses on symptomatic relief of pain and other discomforts. The primary goal during this phase is to provide the individual symptomatic relief. Care focuses on those techniques which most quickly and effectively reduce pain and other discomforts. This will allow the majority of individuals to continue their activities of daily living.
Patients are generally recommended to decrease the intensity and amount of activities to allow the body to adapt and heal. However, motion is vital! The patient will need to stay mobile and functional so long as there is not a risk of further injury or tissue damage.
Rock Tape and nutritional supplements will be used to aid in the speed of recovery. These modalities serve to provide rapid decrease in inflammation and muscle spasm.
Corrective Care
This stage of care will address tissue healing and function normalization, recreating a proper neuroplasticity. This stage will focus on correcting the problems which caused and contributed to the condition and healing and rehabilitating the tissues injured. Unless these events take place, a favorable outcome is unlikely and future recurrences of the problem are likely.
It is extremely important that the patient comply with and follow the instructions given by the doctor during this stage of care. Tissues and structures that are not fully healed and rehabilitated are prone to future problems. Sticking to appointments, complying with home exercises and instructions and following all recommendations will help insure this occurs.
Patients should also be aware that once pain and discomfort have subsided, tissue healing and functional correction is many times still incomplete and will often require additional treatments. The absence of pain is not an indicator that the body has healed and developed the ability to hold its adjustments.
Wellness Care
Once the spinal tissues are healed and spinal biomechanics have normalized the patient will be recommended to continue with periodic spinal check ups. for some it might mean once a month, others it may mean twice a month. The determination of the frequency will depend on how long the patient can hold his or her adjustments due to past injury, current stretching and strengthening to support musculature stabilization, etc. Daily lifestyle, stress and toxins will be affecting our central nervous system constantly.
Chiropractic check ups provide similar benefits to the spine that dental check ups provide for the teeth. Catching minor problems and disturbances before they have the opportunity to cause pain, discomfort and irreversible tissue changes. Just like with cavities and heart attacks, irreversible tissue damage has generally occurred before the symptoms of spinal pain and discomfort become apparent.


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Climatisation centrale, Cook Top Range, Four, Four micro, Freezer, Lave-vaisselle, Machine à laver et sèche-linge, Réfrigérateur, Séchoir.
Cedar Siding, Stone.
Gated entrance leads to circular drive and this extraordinary stone and cedar estate featuring a seamless blend of old world craftsmanship with transitional-style living spaces. Exquisite millwork, Heartwood Pine floors, solid wood doors, custom built-ins, and hand-painted lanterns reflect the master craftsmanship and attention to detail found throughout this beautifully maintained home. Home includes 6 fireplaces, central vacuum, and radiant heated floors.
|BALTIMORE COUNTY PUBLIC SCHOOLS School District
|Elementary , High , Junior High , Middle School
To the fullest extent permissible pursuant to applicable law, this web site and the materials are provided on an "as is" and "as available" basis. LuxuryRealEstate.com expressly disclaims all warranties of any kind, whether expressed, implied, or statutory including, but not limited to, the implied warranties of merchantability, fitness for a particular purpose and non-infringement. We do not warrant that this web site or the materials are completely error free, will operate without interruption, are compatible with all equipment and software configurations, free of viruses, errors, or other harmful components, or will otherwise meet your needs.


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Practical Tips To Hosting On Airbnb
- Uncategorized
Airbnb is becoming very popular in the vacation rentals market. More and more people are signing up as hosts on this growing platform. However, when it comes to hosting, it is very important for you to know some practical tips that will contribute to you becoming a popular host in the vacation rentals market and earning extra revenue in the process!
Tips from an experienced expert
Brian Ferdinand is the COO of Vacation Rentals LLC and an experienced financial consultant with 15 years of expertise of trading technology and methodologies. He says when you are on Airbnb and wish to earn money, there are some simple tips you should be aware of. The first question that comes to your mind is what do you wish to get out of hosting? Now, if you look at Airbnb hosts today, you will find there are three types- the first wish to earn …


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Professor, Chemistry
Expiring today
- Recruiter
- Location
- Abu Dhabi, United Arab Emirates
- Posted
- 09 Mar 2020
- End of advertisement period
- 08 Apr 2020
- Ref
- Academic Discipline
- Physical Sciences, Chemistry
- Job Type
- Academic Posts, Professors / Chairs
- Contract Type
- Permanent
- Hours
- Full Time
Organization Name Khalifa University of Science and Technology
About University
Khalifa University of Science and Technology aims to be a world-class, research-intensive institution in Abu Dhabi. Its mission is to seamlessly integrate research and education to produce world leaders and critical thinkers in applied science and engineering. Its vision is to be a leader among research intensive universities of the 21st century, while catalyzing the growth of Abu Dhabi and the UAE's rapidly developing knowledge-based economy.
The College is distinguishing itself as a major contributor towards economic diversification within Abu Dhabi and the region, particularly through its close alignment with growing regional industries in key themes such as Energy, Materials Science, Aerospace, Healthcare, Transportation and Telecommunications. The College of Arts and Sciences is a vibrant community of academic scholars, students and staff who are dedicated to excellence in science education and innovation for the ultimate benefit of society. The College empowers students with a great sense of purposeful academic curiosity and appreciation of the social and environmental context within a rapidly changing world. Our ambition is to become an internationally-recognized centre of research excellence and for research-led teaching.
Brief Description
The Department of Chemistry is an academic unit within the College of Arts and Sciences comprising some 25 faculty members and laboratory staff. The Department offers a BSc. in Chemistry (with tracks in Environmental, Materials and Forensic Chemistry) that was launched in August 2017. The department also teaches chemistry to students majoring in engineering disciplines as well as those pursuing the KU Pre-Medicine Bridge program. There is also a well established MSc in Applied Chemistry program and a PhD program is in development.
Detailed Description
Detailed information can be found at: https://www.ku.ac.ae/academics/college-of-arts-and-sciences/department/department-of-chemistry/
The department is dedicated to supporting excellence in chemical education and research to meet the strategic needs of Abu Dhabi, the UAE and the international community. We are committed to teaching and developing the next generation of scientists through a strong, innovative teaching program that equips students with skills that are useful whatever their choice of career. All our students have the opportunity to take part in cutting-edge research projects which are part of the substantial research activity undertaken by Faculty members in chemistry.
The Department invites applications for faculty positions at the Full Professor rank. A minimum of a doctoral degree in a chemical science is required together with an outstanding, externally-recognized record of scholarship in a pre-eminent institution of higher education.
Job Requirements
Candidates should be able to demonstrate a high standard and significant record of institutional, professional, and community service, leadership in research, teaching and service, and the successful receipt and management of funded research projects, including the supervision of research staff and students. Applications in all areas of chemistry are welcome but preference will be given to candidates with research interests in environmental radiochemistry, inorganic chemistry or biological/medicinal chemistry.
How To Apply
Applicants should submit an online application at http://www.kustar.ac.ae/pages/careers . The position is available as soon as possible. All applicants should submit an online application via the portal.
A complete application includes curriculum vitae, teaching statement, research statement, cover letter addressing the job description, photograph and the names and contact information of three references.
Should you require further assistance or if you face any issue with the online application, please feel to contact the Recruitment Team (firstname.lastname@example.com)
Apply for Professor, Chemistry
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The monograph covers theoretical aspects of the method based on the analysis of NMR spectra transformed by electron-nuclear or hyperfine coupling, and provides examples of its practical application for the solution of different tasks related to structure and intramolecular dynamics of multi-electron systems. The fundamentals of NMR theory in paramagnetic systems were formulated by Blombergen, McConnell, Solomon, Berkheyn and other researchers. However, wide application of HFC specifics for the solution of diverse chemical tasks was triggered later, after the development of a method for analysis of NMR spectra transformed by additives of paramagnetic complexes.
The book consists of three chapters. Chapter 1 discloses the fundamentals of high resolution NMR spectra transformed by hyperfine coupling. The two other chapters illustrate fruitfulness and prospects of the application of NMR phenomenon in paramagnetic systems for studying molecular structure. Examples of specific spectra, analyzed in the monograph, are selected in such a way that they could help a reader understand a circle of possible problems which are solved using peculiarities of the NMR phenomenon in paramagnetic systems. The same examples also illustrate the techniques which can be employed for obtaining information on the molecular structure of both ligands and complexes using their NMR spectra transformed by hyperfine coupling.
(Imprint: Nova)


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There's a new little feature in Tailwind Tribes that may be tempting to use, but should you? You can now send a pin to your Tailwind drafts from a Tailwind Tribe, but you might want to think twice before you do!
In this post I'll show you how to send a pin to drafts from a Tribe, and how you get credit (or don't get credit) for a re-share.
New to Tailwind? You can get started with Tailwind Tribes for free with a Tailwind trial:
Tailwind FREE Trial + Coupon
Get 100 FREE scheduled pins + $15 credit towards a paid plan!
How to Send a Pin to Your Drafts from a Tailwind Tribe
To send a pin to your Tailwind drafts from a Tribe, just go to any Tribe and hove over any pin. An Add to Drafts button should appear near the top of the pin.
When you click this button, the pin will be sent to your Tailwind drafts. Easy peasy, right?
Well yes, but . . .
Before you head off to other things, it's important to understand what happens to that pin, and how you get credit for a re-share! After all, making sure you're properly sharing from Tribes as much as you're submitting your own pins is kind of the heart of what keeps Tribes going, and keeps you from getting kicked out . . . amiright?
And that brings me to my first important quandary:
The short answer? NO!
The slightly longer answer? Yes, AFTER you actually schedule the pin. However… there's a catch.
After a little testing, it looks like sending pins to your drafts from Tribes may NOT be the best move if you're going to schedule it to multiple boards … which brings me to the next question:
What Happens When I Add a Tribes Pin to Drafts, Then Schedule to Multiple Boards?
It appears that you will get credit for ONE re-share.
In my little test, I sent a pin to my drafts.
At the time that I did this, my tribe stats showed that I had credit for 41 re-shares.
From there, I scheduled it to 2 boards.
I assumed I would get credit for 2 re-shares like I would if I'd scheduled the pin directly from the Tribe, for a total of 43 re-shares — right?
But nope, this was not the case! After scheduling the pin to 2 boards from my drafts, I refreshed the Tribe page to check my stats — 42 re-shares! That's only 1 more re-share. 🙁
So, it looks like even if you schedule to multiple boards from drafts, you will only get credit for the first one.
Psst … I tried this little experiment again just to be sure but scheduled the pin to THREE boards. Still, when I refreshed the Tribes page, I was only given credit for one re-share.
This alone is enough to convince me to stick to scheduling directly from Tribes, at least if I want to schedule a pin to multiple boards, because I know I'll get credit for each share to each board!
Due to all of the reasons above, I think for the time being I'll be skipping the Add to Drafts button and sticking to sending pins directly to my Tailwind schedule. And if I want to schedule a pin to multiple boards, I'll either shuffle my schedule or manually drag the pins to spread them out.
You might have a good reason to send pins to your drafts before scheduling, but to me, it just makes it more difficult to keep track of my re-share counts.
What do you think?
Have you tried sending a pin to your Tailwind drafts from a Tribe, or will you be trying it now that you know how? I'd love to hear how it goes for you, and if you come across any pros, cons, or updates that I missed. Let me know in the comments! 🙂
Want more Tailwind tips?
If you found this post helpful, you might appreciate these as well!
>> How to Find Your Most-Clicked Pins in Tailwind
>> 5 Good Reasons to Pin Fresh Pins Through Tailwind
>> Quick Tip: How + Why to Delete All Tailwind Drafts Simultaneously
>> How + When to "Manual Pin" with Tailwind


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Dear fellow trader,
you are an authorized dealer for one or several scooter brands, and you also want to supply your customers with tuning and spare parts? You run a workshop and need reasonably priced high-performance parts?
You are looking for a reliable supplier of performance and spare parts as well as accessories at competitive prices?
Scooter-Attack has established themselves as a reliable supplier for more than 3,500 dealers for scooter tuning and spare parts in Germany and around the world since 1998. Thanks to our modern and efficient logistics we manage to handle up to 200,000 shipments per year.
Scooter-Attack stocks well over 30,000 spare and performance parts for modern 2- and 4-stroke scooters and maxi scooters, mopeds and ATVs with 50-650cc displacement.
We can offer you our own store brands Stage6, MXS Racing, MotoForce and STR8 in best quality and at excellent value for money.
We are importers for over 90 renowned brands like Polini, Malossi, Italkit, Airsal, Buzzetti, LeoVince, Naraku, Tecnigas, Top Performances, Dell'Orto, Yasuni, Koso and many other top names. Eliminating middlemen means reducing additional costs which leads to relevant price advantages for you.
Key benefits:
More than 30,000 spare and tuning parts in stock and available
Professional advice by technically trained staff
Just-in-time delivery, 95% of all orders are shipped within 24h
Take advantage of our huge selection, professional service and competitive prices. Register now to access your personal password-protected dealer section.
You can check stock (real-time), current purchase prices, you can place and edit orders, check the status of your order, track shipping and read up on the latest news from our manufacturers.
We are looking forward to welcoming you as a partner.


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Steam's Summer Sale has officially begun! Get up to 75% off select products during this limited-time sale! We're also matching most of these same discounts on our website!Continue reading
Tag: liarsoft
2019 White Day Sale!
Happy White Day, everyone! From March 14th to March 22nd, you can pick up these nine great titles at a special discount!
We'll also be price-matching some of these discounts on Steam if you'd prefer to buy there.
Kindred Spirits on the Roof ~ Full Chorus ~ On Sale Now!
Liarsoft's Kindred Spirits on the Roof ~ Full Chorus ~ is now available for purchase on MangaGamer.com! Get your copy during launch week on either our website or Steam at a special launch discount!
Kindred Spirits on the Roof ~ Full Chorus ~ Tester's Corner
Today on the blog, we have a tester's corner from Umbelia!
Kindred Spirits on the Roof: Full Chorus Now Available for Pre-Order
Liarsoft's Kindred Spirits on the Roof ~ Full Chorus ~ is now available for pre-order! On sale January 17th, 2019 on MangaGamer.com and Steam!
Steam Fall Sale!
The Steam fall sale has begun and a number of our titles are on sale for the occasion!
MangaGamer Brings Their Titles to GOG!
We're excited to announce that we will be working with our friends over at GOG to bring our growing catalog to their platform!
MangaGamer Summer Sale!
The MangaGamer Summer Sale has begun! We have over a dozen titles up for grabs from July 28th until August 1st, all at a great discount!
Announcements from Otakon 2016!
Today we're proud to announce six new titles, and two new partners! Continue reading
Kindred Spirits Drama CD Vol. 4 Now On Sale!
The fourth and final installment of the Kindred Spirits on the Roof drama CDs, Kyuusei Radio, is now on sale! If you purchased the full set previously the fourth volume should be available to you now as well. Volume 4 will be available on Steam as well later today!


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We are in the news... Again.
The word around town is that Silverspin is the place to be. We are in the news again. It's about how we take care of our employees... Again.
Our HR Manager Annika is talking about the family feeling we are trying to maintain, the introduction for our new employees, how we encourage people to not check emails after work hours and that our managers need to be sensitive to- and take responsibility for the stress levels of their employees. She is also pointing out that we are not perfect and nowhere near done. There is always room for improvement in employee welfare.
Read online here
Thank you Skövde Nyheter!


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Pearl Lariat Necklace with Shortener
Lariat Pearl Necklace with Pearl Tassels and Silver Shortener
This lariat or rope style necklace will look stunning with your little black dress!
It is 38 inches long (96cm) and made with 8mm white Freshwater Pearls with tassels at each end created with tiny seed pearls, all dangling from a Sterling Silver ball encrusted with Cubic Zirconias for real sparkle!
The Sterling Silver shortener takes the place of a clasp, simply choose where you want to join the necklace together, leave the ends at the same level as we have in the one of the pictures or you can have them at different lengths, its up to you! Again it is Sterliing Silver and has Cubic Zirconias set into the front.
Please note we are now CLOSED in order to to protect the health and wellbeing of our staff.
With the exception of very periods such as Christmas, orders are posted the following working day via the Royal Mail. This service is available Monday to Friday only and excludes bank and public holidays.
The appropriate delivery charge for your delivery address will be calculated at checkout.
UK mainland delivery
Standard first class delivery is £4.00.
All orders over £50 will be automatically upgraded to 1st Class Recorded delivery which will require a signature on delivery.
Special Delivery, costs £7.95 and offers guaranteed delivery by 1 pm on the next working day following despatch.
Please be aware that orders placed at the weekend and on bank holidays will be despatched on the next working day (Mon - Fri) and that a longer delivery time may apply to the more remote parts of the UK.
Orders from outside the UK
European Signed for delivery is £10.00
Worldwide Signed for delivery is £15.00. Please check your Customs regulations regarding the import of precious metal jewellery before ordering.
If your order is over £100 or you need quicker delivery, we recommend upgrading to Special Delivery.
We hope you will be delighted with your order but do understand that occasionally it may be necessary to return something ordered through the internet that does not fit or was not exactly as you expected. Please firstly telephone us on 01985 841299 to discuss the reason for return and whether you would like an exchange, credit note or refund. Items must return to us within 14 days be unworn and in their original packaging.
We recommend that you use Recorded or Special Delivery for any returns, the cost of which is at your expense. This does not affect your statutory rights.
- Pierced Earrings: In the interests of hygiene and for the protection of all of our customers, pierced earrings are excluded from our refund and exchange policy.
- Personalised Jewellery: We are unable to offer exchanges or refunds on personalised jewellery orders. This means that we cannot provide exchanges or refunds on items that have been specially altered or personalised for you in any way.
- Shop purchases: Any items purchased in store are not subject to refund unless faulty. As a gesture of goodwill, however, we are happy to exchange unworn items within 14 days of purchase, with the exception of pierced earrings as per above.


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| 12.2°C Dublin
JAPANESE online gaming firm Gala has created 103 new jobs at its Dublin base, bringing the company's workforce here to just under 200.
Gala opened its European headquarters in the Digital Hub back in 2006.
Announcing the expansion, Tanaiste and Employment Minister Mary Coughlan said the move further embeds Gala's operations here.
"Digital media is an exciting, emerging sector and one for which Ireland is gaining a strong reputation," she said.
"Gala is currently building a new worldwide gaming brand in an exciting and growing area in the games market."
Apart from providing free-to-play games on the internet, Gala offers web design and marketing services.
The online gaming market now accounts for more than 88pc of its business.
Gala Networks Europe chief executive Hyun Hur said Dublin's vibrant, multi-cultural society was one of the attractions for the company, as was support from the IDA.
He said that the expansion would give the company access to new markets.
"As part of our European expansion a number of new mandates will be added.
"This will include access to new markets, the introduction of three new game title releases and new language versions and the licensing of games from third-party game development companies," he said.
Mr Hur said the jobs were high-level positions in engineering and IT development.
Irish Independent


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The Rise of Auto Litter Box
The automated box is truly useful because it lowers the work load. Remember to wash the litter box occasionally. You will also need to consider the form of cat litter box. Our litter box does not have any smell whatsoever. An excellent high quality litter box is critical if you prefer to have a really good clean, smell free location. In precisely the same way you need to make certain you clean your tray two times a day.
A Startling Fact about Auto Litter Box Uncovered
The waste drawer being designed to stop mold development, you're not likely to experience bad odor. For this reason, you need to be cautious on what kind of litter you purchase. If your litter isn't changed often enough, even your own cat is not going to enjoy the smell. For instance you may prefer a scented litter, although your cat will reject it. It's best in the event that you purchase this, and sit it beside your previous litter and fill the new one as well and allow them to explore for a couple days, then slowly eliminate the previous one.
If You Read Nothing Else Today, Read This Report on Auto Litter Box
There are a few things you should remember while searching for litter. You can find these at most large pet supply stores but it is also possible to find them online at websites like Amazon. There are many goods on the industry now for the cat litter pan. It's an unbelievable price for a premium quality machine is effective well.
The rabbit should have the ability to visit the bathroom in the box with no help after a few weeks. Whether want to get the rabbit to have full reach of the house or a couple rooms you need to start small. A Lion head rabbit is among the most recent breeds of rabbits in the States.
The Ultimate Auto Litter Box Trick
Dogs have a great deal of prospective to discover, and this brief article can help you bring out that possible. This may not be advisable if you maintain your dog outside all night, but if that was the case you probably wouldn't get raccoons visiting anyways! Generally, dogs with a tall prey drive (for instance, terriers and greyhounds) are more inclined to attack chickens than guard them.
Cats are normally independent creatures. Each cat has their own special manner of utilizing the toilet. Just do not forget that cats are sensitive to changes, particularly when it regards their toilet habits. Whenever your cat starts to go beyond the litter box, you have to play detective to learn what the problem could be. Thus, to solve cat litter difficulties, you should think like your cat! A bigger cat won't break the box or anything, but you are going to notice that it's a tiny small for them.
Cats become used to it quite quickly simply as they're curious creatures in the first place. Not all cats are likely to lie still as you vacuum them. Therefore, to prevent cat litter issues, you've got to introduce your cat to any changes very gradually. Cats will provide you with a tough time about switching cat litters, so it's important to just pick something which works and stay with it unless you have an excellent reason for creating a substantial shift. So should you anticipate the cat is going to be left alone on a standard basis, this may not be the ideal breed for you to adopt. More frequently than not, training a youthful cat is significantly simpler.