By Mike Armstrong

Reporter, Carbon County Comet

The first time that I ate bream, that I knew of, was when I went spearfishing off the coast of North Stradbroke Island, off the coast of Queensland, about two or three hours from Brisbane.

I have often said the fish were not in danger with me, but my two buddies were excellent fishermen.

By Mike Armstrong    

Reporter, Carbon County Comet

This past weekend I guest bartended at the Elk Mountain Hotel for an event sponsored by the Hanna Basin Museum. The fundraiser was based on a 1920s speakeasy.

There were two bars going at the hotel for the event.

Downstairs were whiskey-based drinks from the 1920s and upstairs, out on the balcony, a bar was set up that served gin-based cocktails along with wine.

By Mike Armstrong    

Reporter, Carbon County Comet

I have a lot of old classic bartending books. I refer to them often when looking for authentic drinks from the 1930s and before. I have my fair share of books from the 1940s and 1950s. Probably my weakest selection is from the 1960s to the 1980s. 

It’s mostly because they are not usually considered very collectable.

By Mike Armstrong

Reporter, Carbon County Comet

My mother was an excellent cook.

During holidays, especially on Christmas, she liked to cook different types of poultry instead of having turkey.

She cooked Cornish game hens, goose and duck. I think we even had turducken once.

Goose and duck were okay, but I don’t remember thinking that I wanted to order either if I saw them in a restaurant.

By Mike Armstrong    

Reporter, Carbon County Comet

I have been collecting antique bartending books for almost 20 years. My collection started with The Gentleman’s Companion by Charles Baker Jr. I became a bit of a historian on drinks from reading that book.

I was fascinated by how drinks were made when spirits were much more limited.

A lot of cordials were made at the bar or at home, especially out West.

By Mike Armstrong

Reporter, Carbon County Comet

One of the best things about having a restaurant in Taiwan was that I got to visit other restaurants and learn from the natives how to make their food.

Villa Bella was owned by a good friend of mine from Italy and his Taiwanese wife.

By Mike Armstrong    

Reporter, Carbon County Comet

When I first started bartending, I knew that there were some cocktails that used egg whites in them.

Egg Nog was something I had been drinking since I was around 12 or 13, when my father would make a batch for the Christmas holidays. I was only allowed a little, which was fine by me since I didn’t like eggs all that much.

By Mike Armstrong

Reporter, Carbon County Comet

When I have friends visit, especially ones who know how to cook, I try to make special meals.

My friend Darby Doll came to visit this past Friday/Saturday. He is the person who introduced me to Wyoming several decades ago.

By Mike Armstrong    

Reporter, Carbon County Comet

When I was around 13 or 14, my father had some meetings in San Jose and he took the family on an excursion to the Bay Area. I don’t remember why, but when he wanted to take us out to San Francisco for dinner, my sister and I opted out of going with him and staying in the hotel room and grabbing some KFC and watching TV.

In my defense, I was a kid.

By Dana Davis

Reporter, Carbon County Comet

I usually leave Asian-inspired recipes to Mike Armstrong.

By Mike Armstrong    

Reporter, Carbon County Comet

While I was growing up, my stepmother’s aunt, Mama Linnie, lived with us. My stepmother was raised by Mama Linnie because my stepmother’s mother died in childbirth.

Now I wish I could tell you Mama Linnie was a warm individual, but that would not be the truth.

She was a woman who was obsessed with money and family, if you were blood.

By Mike Armstrong    

Reporter, Carbon County Comet

When I opened my bar in Taichung, Taiwan, I was determined it was going to be the best cocktail bar in the city of three million. Honestly, that was not going to be hard to do, since most bars didn’t take cocktail culture seriously. As it turned out, I not only achieved that goal, but it wasn’t long before we became known as one of the top cocktail bars on the whole island.

By Dana Davis

Reporter, Carbon County Comet

There are a few things that happen when summer arrives in Carbon County: gardens start producing, neighbors begin sharing extra produce and suddenly everyone is trying to figure out what to do with piles of zucchini.

A friend recently gave me a bunch of zucchini, and while roasting them in the oven is always an option, I wanted something different.

By Mike Armstrong    

Reporter, Carbon County Comet

I worked in bars for about two decades before I heard of a Mojito, much less made one.

I never had a call for one while I worked at the different bars in Washington D.C.

I made Daiquiris, Rum Runners and Coladas on occasion, but if people were drinking rum most of the time, it was with Coke or some juice.

By Dana Davis

Reporter, Carbon County Comet

I lived in Wisconsin for many years, and that is probably where my love of cheese truly began.