Darby Doyle, Author at Devour Utah

A Fondness for Fondue

A pot full of melted cheese always attracts a crowd One of the first dinner parties I planned and executed

Nothing says ‘welcome’ like a mug to warm your hands around There’s something elementally satisfying about imbibing a piping-hot boozy

There are no strict rules for choosing Thanksgiving wine, except maybe to sip while you cook It seems an almost

How about showing vegetarians some love at Thanksgiving? At Laziz Kitchen, Moudi Sbeity combines the traditional flavors of his native

Where Utahns get comforting soup on the go We’re lucky to have a handful of local mobile chefs who prepare

A novel approach to horror and hooch Queue up the e-reader, load up the audio book playlist or go old-school

Patrons discover more about the city’s character in these upgraded SLC bars For far too long, Utah nightclubs were simply

Demystifying the grape, one glass at a time “Everybody calm down!” implores sommelier Jim Santangelo when talking about the wine

Festive wine-based bevvies for summer sipping French 75 Named after the French 75mm WWI field artillery gun, this gin-and-bubbly-based cocktail

Sommeliers pick what goes in their glass when the embers are glowing Jim Santangelo Sommelier, Wine Academy of Utah Grilled