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9/11 at Walt Disney World: First Person Accounts

Have you ever wondered what it must have been like to be at WDW when the towers fell? JHM readers come forward now with their own stories about what it was like to be working at and/or visiting the theme parks on September 11, 2001



Be careful what you ask for.

Last Thursday, as part of my "Disney theme park emergency plan is simple as A, B, C" article, I asked that JHM readers who were actually at Walt Disney World when 9/11 happened to come forward & share their stories. And — boy — did you guys respond.

I literally got dozens of e-mails from WDW cast members & guests. Some of whom wanted to correct the mistakes that I made in my original article (It turns out that it was NOT Michael Eisner who announced that the parks would be closing that day. Nor did this announcement mention a "national tragedy" that had occurred in New York City and Washington D.C. So my apologies for getting that part of last Thursday's story wrong). While still others just want to share their memories of what it was like to be visiting at and/or working in the theme parks on that fateful day.

What follows is an article where I've tried to cobble together out of a number of the stories that JHM readers sent me and/or gave me permission to use. To give you sort of a broad overview of what it must have been like to be at WDW as the tragic events of 9/11 were unfolding.

WDWCASTMEMBER remembers the day starting out something like this:

I (was) getting trained on 2 major attractions (at the Magic Kingdom) when my manager told both me and my trainer what had just happened in NY. We quickly went to the nearest Cast Member Break Room and I managed to see the second plane hitting the tower "live." The room was packed with all sorts of managers and I remember very vividly the (very surprised) reaction on their faces when the ABC reporter said:

"This just in: (The Walt Disney Company) has just announced that (it) will be closing (its) theme parks worldwide."

And literally less than a minute after the reporter said that, their beepers started going off like crazy and they walked out of the break room.

About 5 – 10 minutes after that incident, they notified cast members of what we were going to do.

First we shut down all the attractions and restaurants and merchandise shops to get the guests out in the street. We were strictly forbidden from telling them what was the real reason why we decided to close the park. Which caused some confusion; and maybe even some irate guests at times. But it avoided (quite effectively) the cause for panic from our guests. They even gave us a simple spiel to tell them in case they had questions.

Michael, a Frontierland cast member who was in the park that morning, confirms this part of WDWCASTMEMBER'S story:

We were told not to tell the guests what had happened unless they asked us. I remember one guest asking me and — after I told them — they just stood there blank faced and didn't move for a bit.

(By the way), the announcement that was made (in the theme parks that morning) was NOT (made) by Michael Eisner and it did NOT mention anything about what had happened or why the parks were closing. It simply stated that " … Due to circumstances beyond our control, the Magic Kingdom is now closed. Please follow the direction of the nearest Cast Member."

Continuing with WDWCASTMEMBER's account of that morning:

Once the guests were forced to the streets of the park because all the rides were closed, all the cast members were instructed to hold hands and basically form a human wall and gently (without touching any one) walk towards the hub of the park and eventually towards Main Street. That way we could basically force the guests out of the park. Disney Security obviously followed each human wall and made sure no one got past it.

That "human wall procedure" was done at all 4 parks, by the way. And guests were given complimentary tickets at the turnstiles as they left the park.

Mind you, Kelly had a somewhat different take on what happened at the Magic Kingdom that morning. But — then again — she wasn't a cast member. But just a typical tourist trying to enjoy a day at that theme park with her family.

On 9/11, I was eating breakfast at Tony's with my family (and 6 months pregnant to boot). We were sitting in the front where all of the windows were, and I noticed many CMs in business attire with headsets walking throughout the park. It was the last full day of our (WDW) vacation. We had originally planned to fly (out) that day, but I (had) talked my husband into (staying) another day.

Our waiter was a young man from the midwest, and his accent was thick (At least to this New Yawker). All of the staff were talking and he came over to us and said what I thought was "The trade centers IN Washington were hit with planes." We were confused, finished our meal and went to take our daughter on Dumbo and the Carousel. I tried to call my Dad back home, since he always has FOX news on. And when (my cell) kept saying "All circuits were busy," I knew something was up.

My Aunt works at MGM as Security. So I knew that WDW was considered a prime terrorist target. So I said to my husband, Matt: "We need to get out of the Magic Kingdom. This could be hit next."

We tried to get over to MGM to my aunt (I figured she would know the whole story). But on the bus ride over, just as we got to MGM, the bus driver told us about the Towers, Washington and the possiblity of PA. She explained (that we) were going back to the TTC and (that we should all) take the appropriate route to our hotels/cars and evacuate. I have never heard a WDW bus so quiet. I was close to tears.

Neal G. — who was over at Disney's Animal Kingdom that morning — now shares his experience:

My wife and I were at WDW on September 11, 2001.

We were actually having breakfast at the Rainforest Cafe at the Animal Kingdom when the planes crashed, but had no idea anything happened. After breakfast we went into the park and after about 2 1/2 hours decided to leave (it's about 11:30 a.m. now). Until I read your article today I never knew that an announcement had been made. We never heard it.

It didn't seem like an unusual amount of people were leaving (Animal Kingdom). But at the next stop, Blizzard Beach we noticed hundreds of people leaving. I asked someone that got on the bus what was going on, and he informed us about what had happened in New York. We were in absolute shock. We went back to the Yacht Club where we were staying and just watched TV in disbelief.

At one point a gunship flew overhead so closely that my wife could clearly see someone manning one of the machine guns (It looked like the plane flew in from MGM Studios and then went right out over EPCOT).

The resorts tried to do everything they could that night. They kept the pools open until midnight and they had characters roaming all around the Boardwalk area. The cast members were doing the best they could to help and try to keep calm atmosphere. People were walking around not really knowing what to do. I commented to my wife that we were at one the happiest places on earth, yet it was a strange, sad and terrible feeling.

The next day (Wednesday) we went to National Car Rental desk at the WDW Dolphin to try and rent a car since we had flown out of Logan (Yes, we are from the Boston area. And boy did we get looks from people when we told them, and comments like "Oh, you are from Boston") and knew the likelihood of our Saturday flight getting out was remote. National was a mob scene, and they could not get us a car until Friday.

We then went to the Magic Kingdom, where security tables had been set up overnight. It was at these tables that they had set up to check bags before you entered any of the Parks where it finally really hit you. Especially since they were not there the day before.

The next 2 days were tough to get through, even being at the parks. It was such a subdued, almost surreal atmosphere.

Mind you, Ian G. (Who was over visiting Epcot with his brother that morning) had a somewhat different take on what happened on 9/11:

I was actually in EPCOT on 9/11. To be more specific, I was on Spaceship Earth – the ride devoted to the rapid change in communication and how we can instantly connect with each other. Well, it's true, I guess!

As we exited the ride (It must have been around 11, but I forget) a mass of people were calmly all going in the direction of the exit. We didn't think anything of it until we saw the tip board in Future World and saw that all the rides were closed. I figured for that to happen there either needed to be a power outage, a hurricane or a bomb. A cast member casually walked up to us and honestly told us that "2 planes had crashed into a building in New York and the Pentagon."

And that was it. We just left the park. It was such a strange thing to think about. Surely (that cast member who talked with us) was exaggerating!

Exiting the park was calm and orderly. People still seemed to be in a good mood. No one was crying or panicking or anything like that. If anything, I think everyone was anxious to go back to their rooms and turn on the news.

On the monorail back to the Poly, people (including me) were talking, nearly joking actually, about (how) the president (must have been) killed. We figured (that was what it) must have been. Otherwise why the fuss? There was no way anyone could have imagined what was really occuring.

At one point on the ride back to our hotel, I actually blurted out that "I bet there's like a huge hole in the building with smoke coming out…whoa!" And people literally chuckled because it was just so unfathomable that it could really be that way.

I gotta say that WDW handled it really well. It was so calm there that it was hard to assume the worst had happened. It wasn't until we were back at the Poly & turned on the news that the sense of panic and fear really hit.

WDW was by far the best place to be that day, the cast members were great.

That's a WDW vacation I'll never forget.

As for how it was at the Disney theme parks in the days after 9/11, I'll let an old Jungle Cruise captain pick up the tale:

Your 9/11 piece struck a cord with me, because I was there at the MK on Sept 11, 2001. I was a CP working as a Jungle Cruise Skipper, and had gone into the park early with friends to "play" before our afternoon shifts. Imagine our disbelief and horror as we watched this all unfold with a handful of other CMs on the small TV in the Main Street breakroom. The rest of the day was a bit of a blur. A very painful day, but the folks in costume were able to pull it together and go assist the evac with those trademark Disney smiles.

The next morning I returned to work, we discovered a major problem. Our fun-loving, wise-cracking spiel usually included the downed airplane just before the hippos. The usual line goes: "It's plane to see how I landed this job. I took a crash course!"

Obviously, any airplane crash jokes were now completely inappropriate. Some skippers tried to distract their crews (in this area of the attraction) with other jokes. Others — such as myself — had a brief moment of silence. Suffice to say, none of us will ever view that show scene the same way again.

In the days that followed, during and after all commercial airline had been grounded, an occassional jet would streak across the sky over the Magic Kingdom. Everything, everyone would stop and watch that airplane silhouette (as they held their) breath.

The hardest part of it all was staying so darn happy. Everyone – CMs and Guests- felt dead inside. Yet it was the CMs who had to work 8+ hour shifts "making the magic" to distract everyone from the heavy shadow of the 9/11 attacks. And then the cut-hours and layoffs that followed… You could not imagine a quieter, more depressed breakroom.

It's not a happy memory, but you were looking for a first hand account. I honestly can't recall a PA announcement (in the theme park on 9/11). I was not in costume yet. So I was probably gone by that point to be home with my fellow CPs who were all from NY and NJ.

Anyway … That's a brief overview of what it was like to be at Walt Disney World as 9/11 was unfolding. My thanks to all those JHM readers who wrote in this past week to share their stories.

Now, if you want to know what it was like to be out at Disneyland while 9/11 was happening, come back on Friday. When I'll share a story that I'm sure will shock you.

Jim Hill is an entertainment writer who has specialized in covering The Walt Disney Company for nearly 40 years now. Over that time, he has interviewed hundreds of animators, actors, and Imagineers -- many of whom have shared behind-the-scenes stories with Mr. Hill about how the Mouse House really works. In addition to the 4000+ articles Jim has written for the Web, he also co-hosts a trio of popular podcasts: “Disney Dish with Len Testa,” “Fine Tooning with Drew Taylor” and “Marvel US Disney with Aaron Adams.” Mr. Hill makes his home in Southern New Hampshire with his lovely wife Nancy and two obnoxious cats, Ginger & Betty.

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Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling



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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

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Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont



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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

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Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage



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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

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