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D23 staffers puts the finishing touches on Great Disney Scavenger Hunt, Destination D event

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Steven Clark was a very busy man in July.

When he  wasn't down in Anaheim, helping Tony Baxter dispatch StarSpeeders full of D23 Members at last month's "Star Tours Final Flight" event


(L to R) Steven Clark and Tony Baxter actually suited up in this July 26th members-only
event, donning the very same flight suit that Disneyland cast members wear when they
worked at this Tomorrowland attraction. Copyright Disney Enterprises, Inc.
All rights reserved

… Clark was back in Burbank, getting the Fall 2010 issue of Disney twenty-three magazine ready to be shipped to subscribers.  FYI: This issue just got a big thumbs up from Disney's Big Cheese.

 "Bob Iger sent me an e-mail saying how much he enjoyed seeing that napkin that Walt used to sketch out his plans for what Walt Disney World should look like," Steven explained. "But – then again – Bob does that with every issue.  He reads the thing cover-to-cover and then sends the D23 staff a quick note, telling us what he thought about the latest issue."


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And while it's always smart to listen to what the guy in the corner office has to say … To be honest, when we talked earlier this week, Clark seemed more concerned about keeping D23 members happy than he did Disney's CEO. Which – to my way of thinking, anyway – means that the Head of the Official Disney Fan Club has his priorities in order.

 "It is, I admit, something of a challenge to keep D23 members happy. They're a pretty diverse group with a wide variety of interests. Which we always try and take into consideration whenever we're prepping a new edition of Disney twenty-three magazine," Steven continued. "Take – for example – our most recent issue. For fans of the Company's past, we had John Singh's terrific article on the development of Epcot. For people who are interested in current events, we had Paul Anderson's piece about the recent passing of Fess Parker. And for those folks who want to know about what Disney's going to do next, we had Carmen Capone's great behind-the-scenes look at Walt Disney Animation Studios' Thanksgiving 2010 release, 'Tangled.' "


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And Clark tries to apply this same somewhat nuanced approach (i.e. that not all D23 members have the exact same interests and/level of expertise when it comes to The Walt Disney Company) to everything that the Official Community for Disney Fans does. Take – for example – next month's Great Disney Scavenger Hunt at the Disneyland Resort.

"We've had 575 teams sign up for this September 26th event. However – recognizing that we have D23 members who've been coming to Disneyland for decades as well as people who are just getting acquainted with this particular theme park – we've had to level the playing field a bit," Steven said. "Which is why we've taken a three-tiered approach to all the questions that we'll be asking in the Great Disney Scavenger Hunt."


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For the Disneyland newbie, there's the Miner League (Miner. As in the Seven Dwarfs. Get it?). Which is loaded with all sorts of relatively-easy-to-answer questions about Disney's first theme park. For those who are more familiar with the Happiest Place on Earth, there's the Major Domo level. Which asks more involved questions about Disneyland (which – obviously – have a higher point value than those questions that are asked on the miner league level of this game). And then – for those D23 members who consider Disneyland to be their second home – there's the Super-Difficult-Idocious level. Which (because the questions asked in this section of the Scavenger Hunt will have the highest point value) will send participants scurrying into shows & attractions looking for the most arcane information possible.

"At this point, the people who are putting together the Great Disney Scavenger Hunt have been down to Disneyland two or three times to make sure that this event is actually doable in the amount of time that D23's got allotted in the Park," Clark continued. "We're going to make at least one more trip to the Park to do a dry run before the 26th. Just to make sure that the questions that we're asking are fair, that all the answers that we're asking D23 members to seek out are in places that can safely be seen. After all, our ultimate goal here is to create an event that's challenging but still safe & fun for all participants."


Photo by Paul Hiffmeyer. Copyright Disney Enterprises, Inc.
All rights reserved

Mind you, the Great Disney Scavenger is only one component of a weekend-long event that D23 will be hosting for its members at the Disneyland Resort September 24 – 26th. During the Friday and Saturday portion of that weekend, Steven and his staff will be inside of the Grand Ballroom of the Disneyland Hotel. Making sure that all of the panels & presentations planned for "Destination D: Disneyland '55 at the Disneyland Resort" are going as smoothly as possible / are as entertaining & informative as they can be.

"Just in the past week, we've been able to reveal that we have additional special guests coming to take part in the 'E-Ticket: Music from the Disney Parks' portion of this event," Clark enthused. "We've got Michael Urie from 'Ugly Betty' and Tracie Thoms from 'Rent' joining John Tartaglia from 'Avenue Q' and Disney Legend Richard Sherman to perform music from the Parks. Numbers that D23 members are sure to know as well as songs that will be a real blast from the past. Saturday night's concert promises to be a very enjoyable 90 minutes."


Check out Chip in his official "Refer a Fan" outfit
Copyright Disney Enterprises, Inc.
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And given what typically happens after a D23 event like "Destination D" (i.e. D23 members go home and talk to friends & family about what a great time they just had. Which then results in this sudden spike of membership applications for the Official Disney Fan Club. As other people now want to make sure that they don't miss out on fun events like "Disneyland '55 at the Disneyland Resort") … Well, that's why D23 just rolled out its "Refer a Fan" program.

"D23 members have always been the very best evangelists when it comes to talking up the fan club," Steven explained. "So we figured why not reward these folks whenever they talk a friend or family member into actually joining the Club?"


Copyright Disney Enterprises, Inc. All rights reserved

And some of the incentives that D23 is offering as part of its new "Refer a Fan" program are admittedly pretty cool. They range from an exclusive collector pin (for referring one fan to the club) to an exclusive three-pin set (five fans) to a tour of the Walt Disney Archives (ten fans) to a free one year Gold level membership to the Official Community for Disney Fans (fifteen fans).

"This 'Refer a Fan' program is an idea that we've been batting around ever since the D23 EXPO. After we saw the surge in membership applications that we got before and after that event," Clark explained. "So it will be interesting to see what sort of reaction this official recruitment effort gets from D23 members."


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And speaking of the D23 EXPO … Tickets for the 2011 edition of the Ultimate Disney Fan Experience will be going on sale next Thursday. And it's been rumored that D23 members will be offered some significant savings when it comes to tickets for this highly anticipated event. Not to mention some special Club-members-only perks. So keep an eye out for a special announcement sometime early next week in regards to next year's D23 EXPO. Which will be held at the Anaheim Convention Center August 19 – 21, 2011.

But that's still more than a year away at this point. And while Clark did admit that he and his staff at the Walt Disney Archives are already well into the planning phase for all the panels that'll be presented at the next D23 EXPO … To be honest, Clark was more concerned about the events that lie in his more immediate future. Like "Destination D," or October's "Sip & Stroll" event at the Epcot International Food and Wine Festival or that weekend-long "Magic & Merriment" event that D23 will be holding at the WDW Resort in December.


Copyright Disney Enterprises, Inc. All rights reserved

"I also want D23 members to know that we are actively exploring event opportunities that go beyond what we can present in the Parks or here at the Studio in Burbank," Steven said. "And once 2011 rolls around, we hope to be able to announce some of these D23 events that we're looking to hold outside of Anaheim and Orlando."

But – for now – there's early drafts of articles for the Winter 2010 edition of Disney twenty-three magazine to review. Plus tomorrow's D23 Day at Walt Disney Studios and Archives. Not to mention that "Friends & Family" event that will be held at Mickey's of Glendale on August 21st. Where D23 members will get to shop at Walt Disney Imagineering's employee store as well as meet Disney Legend Marty Sklar. Plus that last dry run of the Great Disney Scavenger Hunt to do.

 

[View:http://www.youtube.com/watch?v=HZAa9ukXnns]

 

So – in short – it looks like Steve Clark's August will be just as busy as his July was.

And speaking of August … If you'd like to get an entertaining look at what's going on at the Mouse House this month, you might want to check out the latest installment of D23's new weekly vlog, Disney Geek. Which features an appearance by Wilson Cruz from "My So-Called Life," Barrett Foa from "NCIS: Los Angeles" as well as Ana Ortiz from "Ugly Betty." Who'll be among the celebrities taking part in next month's "Destination D: Disneyland '55 at the Disneyland Resort" event.


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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  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

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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.

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“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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