Learn Something New at the Bar
Bellying up to bartenders’ favorite tales. Whether they love it or could leave it, bartenders have inherited the dubious legacy
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Author: Darby Doyle
Mixology 101
Go bold with garnishes. The chef’s adage “you eat with your eyes first” applies equally to cocktails. A bartender’s technique
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Lets Go Roadtripping
How to eat like a local wherever you go. At some point during a long road trip, we’ve all hit
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It’s 5 O’clock Somewhere
Tiki-inspired Sipping. The mid-century archetypal over-the-top, rum-heavy Tiki tipples—drinks like the Mai Tai and Zombie—became instant classics. Made popular by
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Mesa Farm Artisan Cheese
Randy Ramsley’s fresh cheeses, cinnamon rolls, eggs and more. Hang on folks, we’ll be right with you,” Randy Ramsley calls
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Saintly Pure Mountain Shine Distillery Destinations
Tours and tastings for boozy imbibers. With my formative drinking years having been spent navigating the famously arcane liquor laws
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Pastry Perfection
“Dessert can make or break a guest’s experience,” says pastry chef Natalie Keller, who has captained patisserie programs at some
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Going Green
Fresh cocktails for spring sipping From the palest juice of fragrant Key limes to glossy near-black basil, green ingredients and
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From the Ground Up
Growing garden programs in Utah schools “Gardening is an incredibly powerful experience, especially for kids,” says Liz Pedersen, Wasatch Community
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BORN TO BURN
Chef John Murcko heats up Park City’s dining scene at Firewood. One bite and I’m instantly transported back more
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