By Dana Davis

Reporter, Carbon County Comet

Experimenting with re-creating delicious restaurant dishes at home is a passion of mine.

On a recent day off, I was soaking in the hot springs in Saratoga and chatting with some tourists who asked for recommendations for a good place to get something to eat, there are many good restaurants in Carbon County so it wasn’t difficult. 

By Dana Davis    

Reporter, Carbon County Comet

Ireland is known for its rich culinary heritage, and desserts are no exception. From warm, comforting puddings to indulgent, creamy treats, Irish sweets offer a taste of tradition infused with history and local ingredients. Many Irish desserts feature staple flavors such as whiskey, cream, and spices, making them unique and delicious.

By Mike Armstrong

Reporter, Carbon County Comet

Sometimes living in Wyoming, it is not easy to get liquor that is actually quite good and has a great history.

Such is the case with the liqueur Irish Mist.

As St. Patrick’s Day celebrations were something I used to attend every year, if not actually be bartending at; a spirit I used to enjoy quite fondly was Irish Mist.

By Mike Armstrong

Reporter, Carbon County Comet

I don’t make stew very often because I am not much of a potato, cooked carrots or cooked onion eater, but in certain dishes I make an exception.

When I lived in the U.S. in my early years before I moved overseas, I tried a few different beef stews and those that were called Irish Stews.

By Mike Armstrong

Reporter, Carbon County Comet

I have been looking at an old menu from the Virginian and although it does not have a published date, I can tell it is old. A salmon dinner is $2.00. A 2 pound t-bone steak is $7.00 and the Virginian burger is $.65.

By Mike Armstrong

Reporter, Carbon County Comet

St-Germain was created by distiller Robert Cooper, son of the owner of Charles Jacquin et Cie, Norton Cooper, after trying an elderflower-based cocktail at a London bar in 2001. 

Norton Cooper’s most famous liquor is Chambord, which is a black raspberry liqueur that is top rated in many cocktails and desserts.

By Mike Armstrong

Reporter, Carbon County Comet

As a kid, I loved vegetables. I was a parent’s dream, because although I was a little picky about what I ate, such as not liking steak, hot dogs, meatloaf, I ate just about every vegetable with relish.

I ate so many carrots, my father nicknamed me “Rabbit”.

Fortunately it was a nickname that didn’t stick once I got past age 10.

By Mike Armstrong

Reporter, Carbon County Comet

My restaurant in Laramie, Lost and Found, had a couple dishes that sold out whenever we put them on the menu.

The concept of Lost and Found was that we would find recipes from old cookbooks, usually from the periods of 1880s to 1930s.

We even had some recipes come to us from people who said their grandmother gave them the recipe and they wanted to share it with us.

By Mike Armstrong

Reporter, Carbon County Comet

Sometimes good things happen by luck and being in the right place at the right time. That is how I feel about when I started working with Heaven Hill Distilleries. My first interaction with the huge American family owned liquor company happened because I was getting recognition as Jim Beam’s brand Ambassador in Taiwan.

By Mike Armstrong

Reporter, Carbon County Comet

I never ate Ramen noodles growing up, in college, when I was married, lived in Hawaii or my first few years living in Taiwan.

I should clarify, that maybe in Taiwan I ate some Ramen noodles at restaurants, but I never picked them up in 7/11s or any convenience store where they took up an aisle or two. Even in grocery stores, there were many, many brands.

By Mike Armstrong

Reporter, Carbon County Comet

I just read that in 2024 the Caipirinha, a cocktail from Brazil, was considered the third best cocktail in the world by Taste-Atlas.

I have not thought about this cocktail in years, but I used to make a bunch of them every shift when I worked at my bar in Taichung, Taiwan. That was also when the Mojito was very popular.

By Mike Armstrong

Reporter, Carbon County Comet

I really enjoy eating chicken. The problem is, if it is even a problem, I prefer dark meat, specifically drumsticks.

I am the same way with turkey. The drumstick is my favorite, then thigh, then wing. White meat is fine and I eat it, but it doesn’t even come close to what my taste-buds prefer.

In Asia, the drumstick is popular, thank goodness.

By Mike Armstrong

Reporter, Carbon County Comet

While in China I was exposed to Pisco. 

By Natalie Adams

Carbon County Comet Contributor

By Mike Armstrong

Reporter, Carbon County Comet

I am not sure when I had my first taste of moonshine.

Definitely when I was at least in my 20s.

I steered clear of alcohol for the most part 14 to 18 and when I did start drinking, it was mostly rum and cokes.

I really didn’t start drinking other spirits until I was working in a bar. Even then, it was more to see what different liquor tasted like.