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.

By Mike Armstrong

Reporter, Carbon County Comet

I like to cook, but probably because I had to oversee two commercial kitchens, I look to do things quickly and then as cost-effectively as possible. 

By Mike Armstrong    

Reporter, Carbon County Comet

As I mentioned in last week’s paper, I am often looking to see what trends are happening in the North American and world markets concerning liquor. I found it interesting that coffee cocktails are becoming popular.

By Mike Armstrong

Reporter, Carbon County Comet

By Mike Armstrong    

Reporter, Carbon County Comet

I read a lot of magazines on liquor.

Most of the ones that come to my mailbox, I had subscribed to a long time ago, when knowing what consumers were trending towards, was important for me to know.

In a way it still is, but certainly not like when I recommended products to import companies overseas.