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Could the cancellations of ABC ‘s “All My Children” and “One Life to Live” have been prevented?



There were a number of articles late last week about how the
actors who worked on "All My Children" and "One Life to Live" were blindsided by
ABC's decision to cancel these long-running soaps. But when you really think
about it, there were some pretty obvious signs over the past three years that
The Walt Disney Company was losing its enthusiasm for daytime drama.

Copyright Disney Enterprises, Inc. All rights reserved

Perhaps the most obvious sign was Walt Disney Parks &
Resorts' decision to pull the plug on Super Soap Weekend. Though these annual events
– which were usually held in November at Disney's Hollywood Studios – drew tens
of thousands of ABC soap fans to Central Florida, Disney discontinued SSW in
September of 2008. Opting instead to launch an event that was known as the Soap
Nation Tour
, which (it was hoped) would be a more cost-effective way for ABC
Daytime to give soap fans face time with their favorite performers.

This — coupled with Disney Corporate's announcement in May
of 2010 that it would soon be scrapping SOAPNet (so that this cable channel could
then become the home of the Company's new preschool network, Disney Junior, in
January of 2012) – were seen as pretty strong indications that the soap bubble
was about to burst at the Mouse House.

But for every sign that seemed to indicate that ABC soaps
were not long for this world (EX: Daytime's announcement last summer that it would begin
airing reruns
of selected episodes of "All My Children," "One Life to Live" and
"General Hospital." Which would then allow the network to reduce by 20 the
number of new episodes of each soap that ABC Daytime would produce annually),
there were other things that longtime soap fans would then point to as possibly
encouraging signs. Like ABC Daytime's decision to start shooting "AMC," "OLTL"
& "GH" in high-definition.

Six-time Emmy-winner Erika Slezak from ABC's "One Life to Live" was recently 
by the cast and crew with a celebration to mark her 40th
anniversary playing Victoria Lord.
Ms. Slezak first appeared on "One
Life to Live" on March 17, 1971.  Photo by Heidi
Gutman. Copyright American Broadcast Companies, Inc. All rights reserved

But wishful thinking aside, there was just no hiding the
fact that – with each passing year — the audience for ABC's soaps was shrinking
and growing older. Which made these daytime dramas a far less attractive buy
for advertisers.

Which is why – after a controversial move on Brian Frons'
part (i.e. the president of Daytime for the Disney / ABC Television Group announced
in August of 2009 that production of "AMC" would be moved from NYC to
as part of a cost-cutting move) failed to yield the expected savings and/or
ratings boost … Very quietly in mid-2010, Frons ordered the development of 15
different shows
that could then be used as possible replacements for ABC's
rapidly fading daytime line-up.

According to Nellie Andreeva of, 4 of these shows
were deemed good enough to go to pilot: "The Chew," "The Revolution," and a
talk show and a dating show. And while Brian had originally only anticipated
pulling the plug on one ABC Daytime drama, a combination of factors …

Copyright American Broadcasting Companies, Inc.
All rights reserved

  • In March, "AMC" delivered record low Nielsen ratings. This
    ABC soap came in dead last with the key demographic of women 18-49 years of
    age. Just 463,000 viewers in that demo were now watching "AMC." Which is down
    34% in comparison to this daytime drama's viewership last year.
  • The two daytime programs that CBS introduced in the Fall of
    2010 – "The Talk" and a brand-new version of that 1960s game show favorite, "Let's
    Make a Deal
    " as replacements for that network's own long-running soaps, "The
    Guiding Light" & "As the World Turns" – were making significant gains with
    afternoon TV viewers.
  • The last original episode of "The Oprah Winfrey Show" will air
    on May 25th
    . And when the very last rerun of this syndicated talk
    show airs on September 9, 2011, nearly 3 million TV viewers will then have to
    change their daily viewing habits

Oprah Winfrey used her February 11, 2001 broadcast to pay tribute to the stars of ABC
Daytime. Copyright Harpo Productions, Inc. All rights reserved

… led Frons to believe that he had to move sooner — rather
than later — to address ABC Daytime's problems.

As you might have expected, the actors and technicians who
actually work on "All My Children" and "One Life to Life" were upset with the
way that ABC handled this whole situation. The folks who were at NYC-based "OLTL"
were annoyed that – rather than telling them in person – Brian broke the bad
news via a video simulcast from the set of "AMC." Still others were angry about
the timing of these two cancellations. Given that – since the 2011-2012 pilot
season is basically over at this point – it'll be the better part of a year
before any new acting opportunities emerge / new shows begin staffing up.

 Mind you, from the
theme park side of things, it would appear that cancelling "All My Children"
and "One Life to Live" might actually be a good thing. Since it's expected that
"The Chew" (i.e. the replacement for "All My Children", a talk show that
celebrates anything & everything relating to the world of food) will have a
very strong presence at Epcot's International Food and Wine Festival &
Disney's California Food and Wine Festival. Likewise, it's anticipated that "The
Revolution" (i.e. the replacement for "One Life to Live." A new lifestyle show
that – each week -will track one woman's five-month weight loss journey) will
tie in with the Walt Disney World Marathon Weekend, the Disneyland
Half-Marathon Weekend
 as well as the
Disney Princess Half Marathon Weekend.

Photo by Todd Anderson. Copyright Disney Enterprises, Inc. All rights reserved

Of course, there are those who suggest that the timing of
all this may wind up biting ABC Daytime big-time. Let's not forget that – just about
the same time that "All My Children" will be going off the air – Regis Philbin
will be exiting
Disney / ABC Television Group's long-running syndicated morning
talk show, "Live with Regis and Kelly." And if Regis' replacement fails to
click with audiences … Well, ABC Daytime may suddenly find that it has a lot
more to deal with than "The Chew" 's shakedown cruise. Which will then make it
difficult to give "The Revolution" all of the attention that this lifestyle
show will need while it's in prelaunch mode.

This much is clear, though: You can expect that the Disney / ABC
Television Group will do everything within its power to see that "The Chew" and
"The Revolution" are launched 
successfully. Which is why you can anticipate that "Good Morning
," "The View," "World News with Diane Sawyer," "20 / 20" and "Nightline"
will all be featuring segments that directly tie back to these two new daytime programs
in the Fall of 2011 as well as the Winter of 2011/12.

More to the point, ABC Daytime execs have reportedly already
resigned themselves to the idea that – when "The Chew" debuts in September of
2011 and "The Revolution" premieres in January of 2012 – that this two new chat
shows will (at least initially) get ratings that are about the same if not
lower than "OLTL" and "AMC" got. But you have to remember that the Disney / ABC
Television Group is thinking long term when it comes to these afternoon time
slots. They're willing to take the time (more importantly, spend the money necessary)
to build an audience for "The Chew" and "The Revolution" that's far more
desirable to ABC's potential advertisers (read that as: younger and more
affluent that your average soap viewer).

Copyright American Broadcasting Companies, Inc. All rights reserved

And as for ABC's remaining soap opera, "General Hospital" …
Well, earlier this week, Brian Frons reassured daytime fans that GH …

… should remain on ABC for a "long, long time."

But let's remember that – back in August of 2009 – that, as
Brian was announcing "AMC" 's move to LA, that the president of ABC Daytime

Copyright American Broadcasting Companies, Inc. All rights reserved

" … 'All My Children'
is one of the most recognizable brands in television, and we are committed to
continue telling and enhancing the stories of the residents of Pine Valley."

And as we know now, that commitment to "… telling stories"
set in Pine Valley barely lasted two years. So one wonders what Frons' promise
of a "long, long time" will eventually translate into for the people of Port

Let me stress here that I don't think that Brian Frons is a
bad guy. By that I mean: If you look at the number of daytime dramas that CBS
and NBC have cancelled over the past 12 years, it's clear that this business is
changing and that ABC Daytime held out for as long as it could.

ABC's "Desperate Housewives" (L to R) Marcia Cross, Teri
Hatcher, Vanessa Williams,
Eva Longoria and Felicity Huffman. Photo by Matthew Rolston. Copyright
American Broadcasting Companies, Inc. All rights reserved

But now … It's obviously time for people on "AMC" and "OLTL"
to start brushing up their resumes. Some performers will clearly land on their
feet quicker than others (There's a rumor making the rounds that Marc Cherry has
already reached to Susan Lucci, asking "All My Children" 's resident diva if
she'd like to become the newest resident of Wisteria Lane during Season 8 of ABC's
long-running comedy-drama, "Desperate Housewives"), it's sad to see daytime
drama being replaced by reality TV. Especially when you consider that – back in
the 1950s, 1960s & 1970s – one of the main reasons that soap operas were so
popular with housewives was because these shows then gave their viewers a break
from their sometimes desperate realities.

So how do you feel about ABC Daytime's decision to pull the plug
on two of its long-running soaps, "All My Children" and "One Life to Live" ?
Could anything have been done to save these daytime dramas? Or were their exits
kind of inevitable at this point?

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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