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“Brother Bear” bears up under pressure at the box office

Did Disney’s latest animated feature avoid a grizzly fate during its first weekend at theaters? Fur sure. Learn all sorts of interesting things about this new WDFA-F film PLUS enjoy a special guest appearance by animation legend Floyd Norman!



Yesterday’s Reuters report probably summed it up best.

“The Walt Disney Pictures cartoon “Brother Bear,” released nationwide on Saturday so as not to compete with Halloween festivities the night before, grabbed the No. 2 position with $18.5 million from 3,030 theaters — a figure within expectations.”

Note the precision of that language: “… a figure within expectations.” If you’re looking a translation of that particular phrase in your “English to Hollywood-ese” dictionary, let me save you the trouble. “… a figure within expectations” is certainly not a flop but it’s not exactly a hit. It’s sort of like hitting a double in baseball. Which — admittedly — is not a home run. But — given that you’re already halfway home — it’s nothing to be sneezed either.

Based on what I’ve been hearing from Mouse House insiders, all in all, folks at Disney are fairly pleased with the way “Brother Bear” performed this past weekend. Based on preliminary box office projection, it now looks as if “Brother Bear”‘s total take during its domestic run will fall somewhere between “Mulan”‘s $120 million and “Lilo and Stitch”‘s $145 million. Which will make the guys down at Walt Disney Feature Animation-Florida very happy, I’m sure.

Of course, given the amount of effort that the Walt Disney Company put into promoting “Brother Bear,” you’d actually have had to have been a bear — hibernating in a cave for a year somewhere — to have not known that this Walt Disney Pictures release was opening at a theater near you this past weekend.

It seemed like every time I had the television tuned to ABC, ESPN, ABC Family, Toon Disney and/or the Disney Channel, Rutt and Tuke would eventually pop up. And in their easy going, very Canadian way, these two moose would say “How’s it goin’, eh?” then remind all TV watchers that “Brother Bear” was going to be opening at a theater near you this very weekend.

Speaking of Rutt and Tuke: I heard an interesting rumor this past weekend. It seems that the very same folks who got upset about how the words “S-E-X” allegedly appeared in the sky in the original version of “The Lion King” and then went ballistic because “Aladdin”‘s title character reportedly says “Good teenagers, take off your clothes!” are reportedly in a frenzy over “Brother Bear”‘s moose friends. Why for? Well — according to the rumors that I’ve heard — these folks supposedly believe that Rutt and Tuke are Disney animator’s less-than-subtle tribute to the joys of f*cking and toking (I.E. smoking marijuana).

Okay. Given that the “Aladdin” and “The Lion King” rumors turned out to be totally false (Don’t believe me? Then go check out Barbara and David Mikkelson’s excellent Urban Legends Reference page,, and then click through their Disney section. You’ll get the full skinny on what Simba and Aladdin are really up to there), I really don’t want to give this whole alleged Rutt and Tuke controversy much credence.

I mean, sure, the word “rut” — according to the on-line version of Merriam-Webster’s dictionary — does mean “an annually recurrent state of sexual excitement in the male deer.” While the more broad translation of the word means “sexual excitement in a mammal.”

But Rutt is the name of the moose in “Brother Bear.” That’s R-u-t-t. NOT r-u-t. And as for Tuke … As any fan of “Second City Television” will tell you, Tuke is just WDFA-F’s somewhat sly tribute to Doug and Bob McKenzie, the beer-swilling SCTV characters who actually provided the inspiration for Rutt and Tuke. (For those of you who don’t know: Rick Moranis and Dave Thomas — the Second City vets who’ve been portraying Bob and Doug for over 20 years now — also did the voicework for Rutt and Tuke.)

So what is Tuke a tribute to? Not toking weed, that’s for sure. It’s an Americanized version of Toque — the soft knit hats that the McKenzie brothers always wore. (And never seemed to take off. Hey, that’s another Bob and Doug reference. “Take off, eh?” I love those guys. Anyway …)

Getting back to Disney’s promotional efforts for “Brother Bear”: One of the weirdest attempts at corporate synergy on this film came last Wednesday on ABC’s hit soap, “General Hospital.” As Jason Morgan (portrayed by GH hunk, Steve Burton) and his wife, Courtney (Alisha Leigh Willis) attempted to comfort a crying baby, which toy did they reach for? You guessed it! A Tumble-n-Laugh Koda. Which is reported this year’s attempt by the folks at Disney to corner the “Tickle Me Elmo” market (I.E. Be the toy of choice this holiday season.)

Speaking of Koda … Here’s another “Brother Bear” related rumor that I heard this past weekend. And this one might actually be true.

Okay. You understand that “Brother Bear” was allegedly inspired (in some part) by the success of Disney’s “The Lion King,” right? Well — as the story goes — WFDA-F animators thought that they should sneak some sort of “Lion King” tribute into their film. Which is why — one time in the film as Kenai and Koda are bedding down for the night — the camera pulls back and reveals that the two bear are actually sleeping on a miniature version of Pride Rock.

I have to admit that I myself did not catch this last week when Jeff, Nancy, Flo and I went down to NYC to see “Brother Bear” at the Ziegfeld. Which is why I’m now throwing this story out to JHM readers to see if they can corroborate it. And — if one of you guys in Orlando who actually worked on this picture wants to chime in with the definitive answer — that’d be cool too.

Okay. Now that “Brother Bear”‘s crucial first weekend has passed and the film has performed “within expectations,” what’s next for Disney Feature Animation? Or — to be more specific — traditional animation at WDFA? Is this form of film making really dead at Disney after “Home on the Range” gets released next April?

Not according to Floyd Norman. “And who’s Floyd Norman?” you ask. Just a legend in the animation industry. Floyd’s this huge talent who — over the years — seems to have worked for every single studio in the industry. From Disney to Hanna Barbera to Pixar. And everyone who works with Norman just sings this guy’s praises — both for his sweet, giving nature as well as his wicked sense of humor. (Don’t believe me. Then go check out today’s “Cartoon Crazy” column from Jackson “Pop Culture” King. That column also features a great Floyd Norman story.)

Anywho … a few weeks back, I wrote to Mr. Norman and asked if he had some thoughts to share about what currently was going on at Walt Disney Feature Animation. Given that Floyd is one of the only folks left whose work experience at the Mouse Factory reaches back almost 50 years, I knew that he’d have a really interesting perspective on what was going on inside that studio. That Norman would be able to see the forest through the trees, so to speak.

Floyd responded with this great little story that he called “Mickey’s Garage Sale.” Which sheds some light on a little known era in Disney Feature Animation’s history. And — in an odd sort of way — offers some hope for WDFA’s future.

Okay. That’s enough yammering introductory remarks from yourself truly. Now let me get out of the way here so that you folks can enjoy Norman’s first JHM story:

Mickey’s Garage Sale
By Floyd Norman

Back in the sixties, the Walt Disney Studios faced a tough decision. Should they keep their animation department, or over time, phase the whole operation out. You’ve got to remember that the cost of producing an animation feature was escalating like crazy. It cost nearly six million dollars to make a film. Add to that, it took a huge staff working over a period of years. To make matters worse, the incredible staff of talented Disney artists was beginning to reach retirement age. Besides, the Disney vault was chock full of animated films that would continue to make money for the company for decades. It became increasingly clear there was simply no reason to continue making Feature length cartoons.

So, crazy as it may sound, the Walt Disney Studios had what could be called one of animation’s biggest garage sales. Beautiful animation desks were sold at a fraction of what they were worth. An inbetweener’s desk would cost you about a hundred bucks, and a layout desk, or a background painter’s desk went for about a hundred and twenty five dollars. Many artists loaded up their trucks and vans with these special Disney treasures. Anyone who worked at the studio back then could tell of the sprained muscles they got from lifting these beautifully built, but very heavy desks. Some artists kept these desks in their garages for decades, only to later sell them for thousands of dollars.

I was one of the lucky kids who got to work with Walt Disney on his last animated feature. When “The Jungle Book” was released, it made a ton of money. Those of us who worked on the film were surprised at how well it did. The public wanted good Disney films. All we had to do was make them. It appeared animation was not dead after all. Maybe the selling of all those desks had been a bit premature.

The studio limped along for years after the death of the Old Maestro. Animation was still around, but it sure wasn’t breaking any box office records. Enter Michael Eisner, Frank Wells and the new Disney management team. Under the leadership of Roy Edward Disney and film boss, Jeffrey Katzenberg, Walt Disney Feature Animation entered a new golden era. Films like “The Little Mermaid”, “Beauty and the Beast”, and “Aladdin” showed that animation still had box office clout. When “The Lion King” pulled in three hundred million in its domestic release alone, it seemed that animation had nowhere to go but up.

Flash forward to today with the Disney Company announcing thousands of layoffs. Feature Animation no longer enjoys the reputation of being Disney’s crown jewel. Departments are being scaled back as more and more animation artists hit the streets. It all looks so familiar. When I helped friends load animation desks into their trucks many years ago, who could have guessed that one day movies like “The Lion King” would be a gold mine for Disney. After all, traditional animation was too expensive, too labor intensive, and took much too long to produce. Why would any company in their right mind want to produce traditional animated features?

Is it time for another Garage Sale? When I talk to animation artists today, many are out of a job. Those lucky enough to still be employed are nervous about the future. It makes me wonder if the studio bosses would make the same mistake they made back in the sixties. They wouldn’t be that dumb, would they?

Do you folks appreciate the weird parallels between the era that Floyd describes in his above story and what’s going on at WDFA today? By that I mean: history’s literally repeating itself again, gang. Disney Feature Animation HAS been selling off its animation desks again. And — citing the high cost of making these movies as a factor — the suits at the Mouse Factory are once again talking about getting Disney out of the traditional animation business.

But then along comes “Brother Bear.” Which — just like “Jungle Book” — is this movie that has a central character who’s a bear. So will the box office of this particular film once again be big enough to get WDFA exes to reconsider their decision to slowly move the Mouse out of the traditional animation business?

I don’t know the answer to that question, folks. But I’m grateful to Floyd Norman for sharing his long range view of the animation business with us today. (By the way, Floyd’s got a brand new book of cartoons coming out: “Son of Faster, Cheaper.” Look for a review of this funny little volume to pop up on later this week, okay?)

That’s it for today, folks. Your thoughts?

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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