By Mike Armstrong

Reporter, Carbon County Comet

I often have said, that my folks were the reason I became a bartender. My father and stepmother really enjoyed their drinks on the weekend. Friday night it would be some dish my stepmom created, but before they ate a drink or two came first. We grilled on Saturday and the folks would sometimes have drinks before, during and after dinner.

By Mike Armstrong

Reporter, Carbon County Comet

When I first started working in restaurants, it seemed like French Onion soup was always on the menu.

It is funny, I don’t really see it anymore.

I am hard-pressed to remember the last time I saw it on a menu and until recently, I hadn’t tried it in years.

By Mike Armstrong

Reporter, Carbon County Comet

The Daisy belongs in a class of cocktails that have been around for a little over 150 years. 

These sipping delights are in the family of sours, which include classics like the whiskey sour, brandy sour and pisco sour. They all share a similar flavor profile anchored by sweet and sour ingredients.

By Mike Armstrong

Reporter, Carbon County Comet

I enjoy eating vegetables. As a kid, my folks loved that I would ask for seconds of brussel sprouts, cauliflower, spinach and my favorite, broccoli. 

I almost always have broccoli in my home, whether frozen or fresh.

When my freezer died a few weeks ago, all my frozen broccoli thawed and I knew I had to cook it up fast.

By Mike Armstrong    

Reporter, Carbon County Comet

There were a lot of things I really enjoyed while I owned my restaurant/bar in Taiwan. The celebration of other country’s holidays is right up there. Our restaurant’s food was American from the beginning, but there were deviations in recipes because it suited the tastes of my customers from other Western countries. In Taiwan during this time, there were many South Africans. 

By Mike Armstrong

Reporter, Carbon County Comet

A liqueur I remember when I was first bartending is now really hard to find. I remember it well because it came in two colors, green and yellow. 

The spirit was called Chartreuse.

By Mike Armstrong

Reporter, Carbon County Comet

The night before I was to drive to Cheyenne for the Governor’s Conference on Hospitality and Tourism in Cheyenne, I had one of those domestic nightmares that are no fun when they happen.

By Mike Armstrong

Reporter, Carbon County Comet

After writing about Grand Marnier as a liqueur to drink, it seemed like a good opportunity to mention how this spirit can enhance food.

By Mike Armstrong

Reporter, Carbon County Comet

East Coast bartenders, especially around Baltimore and D.C. are a funny breed, or were when I was first learning the skill.

Happy March everyone.  There are two things March is known for March Madness and St. Patty’s Day. True during March Madness, there can be food, but St. Patty’s Day is known for Corn Beef and anything green. So, I thought I would go with St. Patty. Corn Beef is more American than we like to think. Before you say, “Oh, no not another Corn Beef expert,” Corn Beef is like Thanksgiving Stuffing.  Everyone’s family has their own way of doing it. So, we will not go there.  

By Mike Armstrong

Reporter, Carbon County Comet

I walked into a liquor store and a customer was asking the salesperson if Seagram’s 7 was Canadian Whiskey, how come it was made in the USA. It is because when the company Seagram’s was making whiskey, it was Canadian.

Now that it has been bought by other companies, the recipe is made where it is most cost-effective for the company that owns it.

That is Kentucky.

By Dana Davis

Reporter, Carbon County Comet

When I wasn’t feeling well a few weeks ago, I did what most people do, laid in bed mindlessly scrolling through countless video reels online giving my brain a bit of a vacation. After a while, it dawned on me that it was getting late and I would need to make something for dinner.

The Lunch Lady Corner

CJ Lindsay

A friend of mine who works with me and has a love of Asian food asked for this recipe and I thought it would be a great article as well. I know the French are known for their sauces, but the Asians are not half bad.  

By Mike Armstrong

Reporter, Carbon County Comet

The hospitality industry is a big part of Carbon County’s workforce and the weekend of February 23 and 24 is a day of recognition for hospitality workers.

By Mike Armstrong

Reporter, Carbon County Comet

I mentioned in my column I used to cook Chinese dishes for the wei-yah (Chinese New Year feast celebration) I served my employees and good customers when I had my restaurant in Taichung, Taiwan.