Connect with us

General

By thinning “The Good Dinosaur” ‘s herd, Pixar Animation Studios wound up with a far better film

Published

on

Given that — this past weekend — "The Good
Dinosaur"
was once again the No. 1 family film at the box office, there
are a lot of parents on the prowl right now for toys that draw their
inspiration from this new Pixar Animation Studios production

And as luck would have it, there's a good number of
"Good Dinosaur" -related playthings on the market right now. The
Disney Store
— for example — has a Jack the Ankylosaurus action figure which
features swinging tail action …

… while over at Amazon, you can choose between Mary Alice
the Stegosaurus …

 

… and Will the Triceratops.

Mind you, if your child really is a "Good
Dinosaur" fan, they're certainly going to be surprised if they find Jack,
Mary Alice and/or Will under the tree. Mostly because these three characters
didn't actually appear in that Peter Sohn film.

"And why is that?," you ask. It has a lot to do
with the way "The Good Dinosaur" was retooled after Pixar veteran Bob
Peterson
was pulled off of this project back in the Summer of 2013. You see,
Bob was the guy who initially came up with the Big "What If" that
drove this movie's story. As in: What if the asteroid that wiped out the
dinosaurs had actually missed Earth?

You see, Bob put a very personal spin on "The Good
Dinosaur." Given that he had grown up in Ohio's
Amish Country … Well, that's how Peterson thought the dinosaurs would
have  evolved after another 65 million
years on this planet. They would have eventually become this Amish-inspired
agrarian society where all of the farmers worked together for the collective
good.


Copyright Disney Pixar. All rights reserved

And to Bob's way of thinking, five different dinosaur
species would have come to occupy very specific roles within this farming
community. Triceratops would have used their sharp horns & bony frills like
bulldozers to first clear the land. Then massive apatosauruses would have come
along to furrow the soil and plant seeds. Once that crop was fully grown,
stegosauruses would have used the sharp spikes on their tails to mow things
down. Parasaurolophuses would have followed right behind those stegosauruses
and gathered up what had just been harvested. 
And then the parasaurolophuses would have piled those crops on the
strong backs of  the ankylosauruses. Who
would have then hauled that harvest back to the barn.

That sounds like a well-ordered world, don't you think? One
that could perhaps have been tipped on its ear one day if one young apatosaurus
farmer decided to do something different. Like — say — instead of
automatically killing all of the bugs that regularly attack their crops in the
field, studying these insects instead.

This is what Arlo was supposed to be doing as the original
version of "The Good Dinosaur" 's storyline was unfolding. This is
why — if you look closely at the very first poster for this Pixar film — you'll
see two giant bugs. 


Copyright Disney Pixar. All rights reserved

And speaking of giant … Take a look at Arlo's enormous
puss. Why does this early version of "The Good Dinosaur" 's title
character have such a long face? Because Bob Peterson envisioned this apatosaur
not as an 11 year-old who gets lost in the wilderness. But — rather — as a
man-child in his late teens / early 20s. A literally big-hearted lug who longs
to abandon his rigid role on the farm and perhaps do something different with
his life. Like — say — go off on an adventure.

"And what was supposed to send Arlo off on this
adventure?," you query. You remember those large insects that this
"Good Dinosaur" has been studying when he should have been protecting
all of those crops? One day, Arlo notices that one of these bugs isn't actually
an insect. But — rather — a boy who's crafted a crude disguise for himself
that then makes this small human look like a bug.

Because of the little three spots that this boy has painted
on his forehead (which are supposed to mirror / mimic the spots that he sees on
all of the enormous insects that are attacking the crops which the dinosaurs
have planted) … Well, that's why Arlo winds up calling this small human Spot.


Copyright Disney Pixar. All rights reserved

There were a lot of intriguing story ideas & character concepts
like this that can only be found in Bob Peterson's version of "The Good
Dinosaur." The only problem was that all of these elements never coalesced
into a single emotionally satisfying / overall entertaining storyline. And as
"The Good Dinosaur" 's original release date of May 30, 2014 drew
closer & closer and Pixar's story trust had yet to come up with a third act
for this film that actually worked, something obviously had to be done.

So when John Walker (i.e., "The Good Dinosaur" 's
original producer) stepped away from that project in 2013 so that he could then
go work with Brad Bird on Walt Disney Pictures' "Tomorrowland,"
that's when Denise Ream (i.e., "The
Good Dinosaur" 's new producer) made her move.

"I came onboard this project in June of 2013.  Shortly after that, Pete (Sohn, Bob
Peterson's original co-director on "The Good Dinosaur") took over the
story," Ream recalled in an interview with the Huffington Post. "We
just shut the production down. And it was the hardest professional thing that
I've ever done. But when you're swirling in the story murk, you have to do
something. And Peter … While he still wanted to honor the world and the
characters that Bob had originally created for this project, he also wanted to
tell a far simpler story."


Copyright Disney Pixar. All rights reserved

So rather than make a movie that showed how ankylosaurs,
apatosaurs, parasaurolophuses, stegosauruses & triceratops came together to
form an Amish-inspired farming community, Sohn & Ream decided instead to
focus on a single family of apatosauruses. Not only that, but Peter &
Denise decided to pare back Arlo's family. Reducing his number of siblings from
two brothers & a sister to just a brother & a sister.

And speaking of paring things back, given that the character
of Arlo (as Bob Peterson originally envisioned him, anyway) had been this 70
foot-tall man-child … Well, that then made it challenging for Pixar's artists
to stage scenes where this apatosaurus could then connect with a 3 foot-tall
human boy. Which is why Sohn & Ream opted to not only reduce Arlo to 15
feet in height, they also reduced this character's age as well. Making him just
11 years-old when Arlo & Spot (SPOILER ALERT AHEAD) wind up getting swept
downstream and then have to join forces if they're to survive their time in the
wilderness.


Copyright Disney Pixar. All rights reserved

"And when we pitched this new, simpler story featuring
a far younger version of Arlo, John Lasseter said 'This is great.' But he then
warned Denise and I — if we were to go ahead with this version of 'The Good
Dinosaur' — that  we'd really have to
bring these characters and the world that they live in to life. Because with
this simple a story, you can't hide behind the plot. Which is a very vulnerable
place to be when you're a filmmaker," Sohn recalled.

"And I have to tell you that — on the day that we
pitched John & the Pixar Brain Trust the new simple version of 'The
Good Dinosaur' and they totally got on board with that idea — I went into
the bathroom and wept. Because I so desperately wanted to make a movie like
this. One where it was going to be the smaller, more character-driven moments
that wound up having the biggest impact on the audience," Ream concluded.


Copyright Disney Pixar. All rights reserved

Changing apatosaurs in mid-stream like this was obviously an
enormous gamble. Thankfully, it was one that paid off in the end, given that
the critics wound up raving about "The Good Dinosaur." With Joe
Morgenstern of the Wall Street Journal saying that this Peter Sohn film was
" … heartfelt and endearing, as well as visually splendiferous"
while Sandy Schaefer of Screen Rant stated that this new animated feature
" … boasts a touching story and gorgeous animation."

Now as for Bob Peterson … Look, this wasn't this Pixar
veteran's first walk in "Jurassic
Park." Given that Bob had worked
on the story team for the story team for such challenging projects as "A
Bug's Life" & "Toy Story 2" (Not to mention being the story
supervisor on "Monsters, Inc."), he already knew how tough creating a
new full length animated feature could be. Which is why — rather than exiting
the Emeryville operation after being taken off of "The Good Dinosaur"
— Peterson just sucked it up and then moved on to his next assignment at that
animation studio. Which was helping to craft a satisfying story for
"Finding Dory," the long-awaited sequel to Pixar's 2003 hit,
"Finding Nemo."

Which, as it turns out,  has proven to be a far tougher nut to crack
than anyone had ever anticipated. Thanks — in large part — to SeaWorld's
"Blackfish" problem and how that controversial documentary has helped
reshape the public's perception of how animals should be treated in captivity.
But we'll get to the behind-the-scenes stories associated with this new Andrew
Stanton
movie in a future Huffington Post article.


Copyright Disney Pixar. All rights reserved

But for now, those of you who are curious about what Bob Peterson's
"The Good Dinosaur" would have been like at least have this handful
of toys to check out. I mean, it's not like all evidence of the earlier version
of this new Pixar Animation Studios film has been wiped from the planet, has gone
entirely extinct. 

This article was originally posted on the Huffington Post's Entertainment page on Monday, January 7, 2015

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.

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published.

General

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

Published

on

Listen to the Article

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  ExpertGriller.com prior to firing up your grill or smoker later today. 

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

Continue Reading

General

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

Published

on

Listen to the Article

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

Continue Reading

General

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

Published

on

Listen to the Article

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

Continue Reading

Trending