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“Clown Prince of Disneyland” is a must-own … If you can find a copy to purchase, that is

Jim Hill wonders why there's plenty of room at the Happiest Place on Earth for WALL-E merchandise, but no shelf space to spare when it comes to Disney Legend Wally Boag



For the better part of five years now, I have been waiting
on “Wally Boag: Clown Prince of Disneyland” (August 2009, Disney Editions).
Ever since I first learned that this project was in the works, I have been dying
to get my hands on Gene Sands & Wally’s book.

So imagine my surprise last week when – as I was chatting
with a fellow Disney history buff – I off-handedly mentioned how disappointed I
was that “Clown Prince” hadn’t been published yet.

“The Boag book? It’s out,” my pal interrupted. “I got my
copy three months ago.”

Copyright 2009 Disney
Editions. All Rights Reserved

“It’s available for purchase?!,” I sputtered. “No. That can’t
be. I was out at Disneyland in September and Walt Disney World in October and I
didn’t see ‘Clown Prince’ for sale anywhere at either resort. I even check weekly for this Disney Editions title. And the Boag bio isn’t available
for pre-order there either.”

“Well, I don’t know what to tell you,” my friend continued. “But
I pre-ordered my copy last year. ‘Clown Prince’ got shipped to me back in August
and it’s a really great read.”

Indeed it is. As soon as I finished talking with this Disney
history buff, I arranged to get my very own copy of “Wally Boag: Clown Prince
of Disneyland.” And this 176-page hardcover was everything that he said it was
and more.

The cast of the Golden Horseshoe performs for Walt (in box on upper left)
and Lillian Disney in honor of their 30th wedding anniversary

Copyright 2009 Disney Editions. All Rights Reserved

Profusely illustrated with photos from Wally’s personal
collection, “Clown Prince of Disneyland” is just a joy to page through. Loaded
with great stories about what it was like to work with Walt as the Happiest
Place on Earth was just getting off the ground, Boag’s bio is really a
must-have for any serious Disneyana collector.

The only problem is – as of this moment – there are only two
places on this planet where you can purchase a copy of this great new Disney
Editions book. One is the official Wally Boag website and the other is the gift
shop at the Walt Disney Family Museum.

Beyond that … bupkis. You can't buy “Wally Boag: Clown Prince of
Disneyland” at any of the Disney theme parks. Nor can this
handsome volume currently available for order through

Wally takes pie-throwing tips from silent screen legend Buster Keaton
Copyright 2009 Disney Editions. All Rights Reserved

“And why is this exactly?,” you ask. To get an answer to
this question, I turned to Wally’s son Laurence. Who then told me about how
this eagerly awaited memoir wound up being an orphan.

“Gene and my father must have spent 10 years working on this
thing,” Laurence recalled. “It started out as just this series of video
recordings. So that Dad would then have something to show the grand-kids whenever
they asked about his career in show business. But as Gene & my Dad actually
began watching these recordings and hearing all these great stories again, they
realized that they had the makings of a book.”

But given all of the
posters, playbills and show biz memorabilia that Wally had collected over the
years … Well, Boag and Sands wanted to include this material as part of his
memoir. Which is why they had to get someone involved with “Clown Prince of
Disneyland” who was familiar with layout. Which is why they then turned to
Bruce Gordon.

Wearing a specially made Fred Macmurray mask, Wally
performs stunts for "The Absent Minded Professor"

Copyright 2009 Disney Editions. All Rights Reserved

“Gordon seemed like the perfect guy for this project,”
Laurence continued. “Bruce had already co-written several Disney history books.
More to the point, he was a whiz at layout. Which is why we were thrilled when Gordon
agreed to collaborate with us .”

But then – just a few months after he started working on “Clown
Prince” — Bruce suddenly died. And since that this veteran Imagineer hadn’t actually
finished laying out Wally’s memoirs when he passed away in November of 2007 …
Well, that really set this project back.

“And then stuff like that kept on happening,” Laurence
explained. “Marty Sklar – who’d been a real champion of this book — retired
from Imagineering in June of this year. And then Disney Publishing went through
a reorg and ‘Clown Prince’ somehow got lost in the shuffle.”

Fulton Burley (left), Wally & Elliot the dragon entertain the crowds
while out on a 1977 press tour for "Pete's Dragon"

Copyright 2009 Disney Editions. All Rights Reserved

But the real kicker came when Boag’s kid called the buyer
for Disney Parks & Resorts (You know? The individual who orders all of the
merchandise that’s sold in the shops at Disneyland & Walt Disney World?).
And as Laurence explained that “Wally Boag: Clown Prince of Disneyland” was
finally available to order, this buyer reportedly said “Wally who?”

As Laurence tells this story, the phone call pretty much went
downhill from there. As he tried to explain the important role that his Father
played in Disney Company history, this buyer basically cut him off. Saying – in
essence – “We’re not so much interested in Disneyland’s past anymore. We’d
prefer to talk about Disneyland’s future.”

To be fair, about 10 minutes after that phone call ended,
Laurence received a second call for this same Disney Parks & Resorts buyer.
In the interim, they’d evidently been talking with other people at their office about
Wally Boag. Which is why this individual was now aware of the 27 years that he’d
spent performing at the Golden Horseshoe. Not to mention the script writing &
voice work that Wally had done for “The Enchanted Tiki Room.” As well as the
stunts that Boag had performed in “The Absent-Minded Professor” and “Son of Flubber.”

Julie Andrews & Wally Boag reunite on the stage of
Disneyland's Golden Horseshoe in 1963

Copyright 2009 Disney Editions
All Rights Reserved

Albeit reluctantly, this buyer tried to make amends. Back pedaling from their earlier "Wally who?" comment, this individual now insisted that they were aware of Boag’s window on Main Street. This buyer then told Laurence that “I think I
may have seen your Dad perform once back when I first started with the Company.” But even then this buyer still refused to
order any copies of “Wally Boag” Clown Prince of Disneyland.” Saying something to the effect that “ … we’ve stocked books like this in the past. And they don’t really
sell all that well. Which is why I still think that we’re going to have to take a pass.”

Now where this story gets weird is that – over the past few
weeks – Boag’s son has repeatedly been contacted by members of the Golden Ears.
Which is Disneyland’s Alumni Association. And since many of these folks
actually worked with Wally and/or have very fond memories of Laurence’s Dad,
they’ve been looking forward to reading “Clown Prince of Disneyland.” Which is
why all their e-mails to Laurence typically start out just as today’s JHM
article did. With an opening line that reads something like this:

“I have been looking for Wally’s bio in the Park for months
now. But because I never saw it on store shelves , I just assumed that ‘Clown
Prince of Disneyland’ hadn’t been published yet. So imagine my surprise today when
I stumbled upon your website …”

Wally cozies up with Miss Piggy on "The Muppet Show"
Copyright 2009 Disney Editions. All Rights Reserved

So here we have a book that people are actively looking for
at Disneyland, that former Cast Members actually expect to find whenever they shop
in stores at that theme park … And yet the buyer for Disney Parks & Resorts
still took a pass on “Wally Boag: Clown Prince of Disneyland” (Which – I’ll
remind you – is a Disney Editions title. Meaning that this book was produced by
The Walt Disney Company’s own publishing arm) because – as Laurence Boag was
reportedly told – “ … We’re not so much interested in Disneyland’s Past
anymore. We’d prefer to talk about Disneyland’s future.”

You wanna know the really ironic part of this story? When I visited
the Disneyland Resort earlier this year, I remember seeing tons of merchandise available
for purchase that was tied to Pixar’s 2008 release.  

Yeah, that Wall-E
Disneyland has room for. But not Wally
. The Disney Legend that Walt personally selected to perform at Slue Foot
Sue’s Golden Horseshoe.

Wally's window on Main Street at Disneyland
Copyright 2009 Disney Editions
All Rights Reserved

If you want to learn about what it was like to audition for
Walt Disney, you should definitely pick up a copy of “Wally Boag: Clown Prince of
Disneyland.” Which – as I said earlier – is only available for purchase in two places
right now. In the gift shop at the Walt Disney Family Museum as well as at the official
Wally Boag website.

But who knows? Maybe today’s story might convince a few folks
to free up some retail space at Disneyland. So that a Disney
Editions book that Guests actually expect to find when they next shop at the
Happiest Place on Earth might then be available for purchase there.

Your thoughts?

Wally entertains Granny Vincent with a Pongo puppet
Copyright 2009 Disney Editions. All Rights Reserved

And if you still feel like doing a bit more shopping after
you pick up that copy of “Wally Boag: Clown Prince of Disneyland” … Well, if you
click on the Amazon banner below, JHM then gets a teeny tiny chunk of whatever
you spend.

Think of it as a way of showing your appreciation for all
the great stories that you've read at this site over the years.

Happy Holidays!

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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