Connect with us

General

Cast of Universal Studios Florida’s new Superstar Parade spent weeks rehearsing by starlight

Published

on

When you're someone like Lora Wallace (i.e. the show
director of Universal Studios Florida's new Superstar Parade) , and you've
spent weeks in the pre-dawn darkness teaching your young, energetic cast the
proper way to move through that theme park … It's kind of ironic that the
light at the end of your tunnel  turns
out to be the sun.


Photo by Nancy Stadler

"Yeah, the rehearsal phase — when it comes to the
launch of a new parade — can be pretty brutal," Wallace admitted when the
two of us talked this past Saturday night. Which was the very first time that
Universal's Superstar Parade had ever been performed in daylight and in front
of the paying customers. 

"Our parade talent would typically arrive at the park
at 11 o'clock at night. We'd all get warmed up backstage and then get costumes
on.  So step-off might be at 12:45. And once
that parade rehearsal had moved through the park, we'd then do another whole
different step-off at 3 o'clock in the morning. Which means that we'll be here
'til 5 o'clock in the morning," Lora explained. "But that's our
schedule for weeks at a time when we're in rehearsal mode on a new parade. The
cast typically did two full parades every night inside of an empty theme park."


Photo by Nancy Stadler

But all of that dedication & determination definitely
paid off this past Saturday night as Wallace and her team got to watch
Universal's Superstar Parade roll through the New York section of that theme
park and then down Hollywood Boulevard. Where this parade then performed one of
their two in-park show stops. Where many of the characters from
"Despicable Me," "SpongeBob SquarePants," "HOP"  and "Dora the Explorer" came off of
their respective floats and began boogieing to the beat.

That moment was especially gratifying to Lora. Given that
she has been involved with the Superstar Parade project back before there were
any floats or colorful costumes. Back when this entire project was just a blank
sheet of paper.


Photo by Nancy Stadler

"Two years ago, we were tasked by Universal management to
come up with a parade that the entire family could enjoy, a show that would
appeal to both the littlest person as well as the oldest," Wallace
recalled. "Creating something that would cut across that many
demographics was kind of a tall order. But we jumped right in and then began talking
about which characters & franchises we should build this show around."

And to hear Jim Timon, the Senior Vice President of
Entertainment for the Universal Orlando Resort, an awful lot of thought went
into coming up with just the right mix of characters for Universal's Superstar
Parade.


Photo by Nancy Stadler

" That was an interesting process. We had a lot of
discussions about which characters should actually be in this parade. Who's got
that high level of kid awareness & family awareness. While — at the same
time — which characters would make great show. Who's interactive and got that
level of energy that we're looking for," Timon remembered.

The first set of characters that Jim & Lora settled on
were from Universal Pictures and Illumination Entertainment's 2010 CG family
comedy, "Despicable Me."


Copyright 2012 Universal Studios. All rights reserved

"Obviously 'Despicable Me' is a huge property for us right
now and everyone just loves the Minions. So that one was kind of natural,"
Timon stated. "Given that Universal Studios has this great partnership
with Illumination Entertainment and Chris Meledandri, 'Despicable Me' and its
characters were part of this parade from Day One."

Likewise a certain cartoon character who lives in a
pineapple under the sea was a very early add to the line-up of Universal's Superstar
Parade.


Copyright Universal Studios. All rights reserved

"Everybody loves SpongeBob. I mean, you can't go wrong
with adding a character like that to your parade. The demographic that SpongeBob
cuts across is absolutely huge," Jim stated." Given that he's already
so popular with our Guests, SpongeBob SquarePants just had to be part of this parade
along with all of the other residents of Bikini Bottom."

A similar sort of decision was made when it came to putting
the Dora & Diego characters in Superstar Parade. Folding those Nickelodeon
characters into this show then made sure that this parade had elements which
appealed to the youngest members of the family. Which brings us to
"HOP."


Copyright Universal Studios. All rights reserved

" 'HOP' was added to the Superstar Parade line-up
fairly late in our creative process," Timon admitted. "But as soon as
that Universal and Illumination Entertainment film came out last Spring, we
immediately saw the potential. We could use this movie and its characters as a
way to bring a lot of energy and color into our parade. So we quickly got to
work designing that float."

But for Lora Wallace … Well, when she saw E.B. drumming in
"HOP" (the movie), she immediately saw a way to drop a piece of her
past into this production.


Photo by Nancy Stadler

"I was a drummer in high school. I played marching
snare drum, so I know from personal experience how drums can fire up a crowd.
Which is why I felt that it was really important for our E.B. character — when
the Guests see him in this parade — that he be playing a drum set live just
like we saw that character do in the 'HOP' movie," Wallace said.
"Those auditions were kind of tough. We were looking for drummers with
lots of enthusiasm. Because we knew that — once we threw them in that costume
— they'd have so much fun with this part."

Speaking of fun … The crowd at USF this past Saturday
night genuinely seemed to be having fun as they took part in the soft opening
of Universal's Superstar Parade. Which isn't to say that there weren't some Guests
complaints about this new piece of live entertainment. With the chief one being
that … Well, Universal's Superstar Parade is kind of on the short side. Just
four highly themed floats and their supporting vehicles. Even with those two
three-and-a-half-minute-long show stops in New York and along Hollywood
Boulevard, Universal's Superstar Parade moved pretty quickly through that theme
park.


Photo by Nancy Stadler

In Universal Orlando's defense, these parade floats and the
characters that we see riding & dancing upon them aren't just going to be
glimpsed once a day. Universal Entertainment has decided to something pretty
bold with these new creative assets. Which is to regularly roll individual parade
floats out into the park over the course of the day and then park them in the
street. In essence, making them rolling stages for mini-shows that will then be
presented several times daily.

"That mini-show idea is something that we workshopped
back in November. Once we saw that it was viable, we pressed ahead with
developing four different mini-shows," Wallace explained. "Take —
for instance — the Dora & Diego mini-show. Where we're going to teach our
Guests to count in English and Spanish by making use of these light-up
butterflies that float as props. Or when the
'Despicable Me' float comes onstage and then parks in front of Mel's and the
Pantages Theatre. After Gru and Vector get into out there in the street for a
bit, the minions and the girls will then come out and invite the Guests to come
dance to 'Boogie Fever.'"


Photo by Nancy Stadler

So when you take into consideration those new mini-shows
that will be going on all around Universal Studios Florida over the course of
the day … Universal's Superstar Parade then becomes, in essence, a victory
lap. The Guests' one last chance to see and interact with the characters that
they've been playing with all day.

Which then brings us to the big question. If you've gotta
pick a part of Universal Studios Florida to catch this parade's show stop in,
which should you choose : New York or Hollywood Boulevard?


Photo by Nancy Stadler

"That all depends on the type of Guest experience that
you're looking to have," Lora said. "Hollywood Boulevard is a far tighter
street. So if you want to get up-close and personal with the characters, have
them be right there in front of you, Hollywood Boulevard is where you want to
be. Whereas in New York, the street is a lot wider in that part of the theme
park. So that's where you can stand in one location and — by looking up and
down the street — see more of the show. So if you want the full panorama of
performers & floats & performances, New York is probably where you want
to be."

Just be aware that — in the coming weeks — now that
Universal's Superstar Parade has shifted from its after-hours rehearsal
schedule to being performed daily in front of Guests in the park that this live
show may change as Wallace and her team make tweaks.


Photo by Nancy Stadler

"It's one thing to roll a parade through an empty theme
park or perform your show stops in front of an invited group of Universal
employees — who kind of know what to expect in regards to interaction from parade
performers — and quite another to now perform in front of the public. Who
don't know what to do or where to look," Lora said. "So we'll be
making all sorts of adjustments as we go along so that we can then deliver the
very best Guest experience."

But what will make Wallace's life a whole lot easier to deal
with is that — now that Universal's Superstar Parade is officially in soft
opening mode — these tweaks & changes can finally be made in daylight.


Photo by Nancy Stadler

"It was good today to actually be able to watch the
people watching this parade. To hear the reaction of the real Guests, not only
to the parade but also to the interactive stuff," Lora concluded.
"Don't worry. Our parade performers are just going to get better &
better as they go along here. Especially now that they no longer have to live
like vampires and can finally begin catching up on their sleep."

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.

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

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