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D23’s serves up a delightful, insightful celebration of Disneyland’s 55th anniversary with its Destination D event

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Okay. Quick show of hands. How many of you remember Mr. Creosote from "Monty Python's the Meaning of Life "? That grotesquely fat man (played by Terry Jones) who ate so much he literally exploded after consuming one-too-many wafer-thin mints?

The reason that I bring that character up is … Well, after spending two full days at the Disneyland Hotel attending D23's Destination D event, I am now the Disneyana equivalent of Mr. Creosote. I have seen so many things that I've never seen before, heard so many previously-untold (in public, anyway) stories, been entertained within an inch of my life by gifted speakers & singers & presentations & panels that if I hear one more amusing anecdote, see one more slide from the WDI Photo Archives … Well, they're going to have to squeegee me off the walls.

As for the real highlight of the event,  as I was walking out of the Grand Ballroom on Saturday night (just in time to catch that last barrage of fireworks as it exploded over Disneyland), I quizzed a few friends about what their favorite parts of Disneyland '55 at the Disneyland Resort were. And the general consensus seemed to be that one of the real high points was Friday night's "E Ticket: Music from the Disney Parks" concert. Which started out with Disney Legend Richard Sherman taking the audience through that vast collection of songs that he and his brother Robert wrote for the Disney Parks …


Richard Sherman addresses the crowd in the Grand Ballroom
at the Disneyland Hotel.
Photo by Jim Hill

… and then segued into spirited performances by name performers like "Avenue Q" and "Johnny and the Sprites" star John Tartaglia. Who first shared a personal story about how he became a huge Haunted Mansion fan before then launching into a puppet-accompanied version of "Grim Grinning Ghosts."


John Tartaglia and his poltergeist pals. Photo by Jim Hill

Then Michael Urie & Ana Ortiz from "Ugly Betty" came onstage and – as part of their "Yo Ho (A Pirate's Life for Me)" number – performed some groan-inducing gags (EX: Why did the pirate go into the Apple store? Because he wanted to buy an iPatch) that Wally Boag would have approved of.


Michael Urie (L) and Ana Ortiz put lots of Ho-Ho in
their rendition of "Yo Ho (A Pirate's Life for Me)"
Photo by Jim Hill

Mind you, the biggest surprise of the evening came when Barrett Foa of "NCIS: Los Angeles" had to bail on his planned duet with Ms. Ortiz due to scheduling conflicts. So who did Steven Clark wind up recruiting at the very last minute to play Aladdin to Ana's Jasmine? D23's own Jeffrey Epstein. And you know what? That Disney Geek can actually sing.


Jeffrey Epstein & Ana Ortiz put a brand-new spin on
"A Whole New World." Photo by Jim Hill

But again, this "E Ticket: Music from the Disney Park" concert was just one small portion of a very full weekend of information & entertainment. It featured panels that were sometimes wistful (Take – for example – Friday's "Imagineering the Magic of Disney" panel. Where Disney Legend Alice Davis revealed that one of the main reasons that she enjoyed working on "it's a small world" for the 1964 New York World's Fair was that – as a child of the Depression – her parents couldn't afford to buy Alice any toys. So Ms. Davis never got to play dress-up with dolls until Walt Disney personally ordered her to create outfits for the 400+ Audio-Animatronic figures that appears in the Pepsi-Cola pavilion) …


Don Iwerks (L) and Marty Sklar listen as Alice Davis describes what it was like to work on
the Unicef attraction for the 1964 New York World's Fair. Photo by Jim Hill

… while other panels were downright bittersweet (During one of his times onstage, Dave Smith mentioned that – given that he's retiring from The Walt Disney Company on October 15th – D23's Destination D event will be one of his very last public appearances at Disney Chief Archivist. The crowd's response to this news was to give Dave a standing O after this Disney Legend had completed his "Disneyland: The Way We Were" presentation).


(L to R) Dave Smith, Ed Hobelman, Tony Baxter and Tim O'Day at
Saturday night's "Disneyland, U.S.A." screening and panel.
Photo by Jim Hill

Mind you, there were also some wonderfully silly moments. Like when Tim O'Day joined Becky Cline and Paul Anderson onstage during their "Weird Disney" panel to talk about how Paul Castle (i.e. the "Ice Capades" veteran who wound up being Disneyland's go-to performer whenever they needed someone of small stature to appear in a character costume) was once flung off of the Matterhorn – dressed as Baby New Year, no less – during one particularly memorable New Year's Eve celebration that was held in the Park during the early 1960s. And then – to put the cherry on top of the sundae – O'Day showed actual film footage of Castle kicking & screaming & swearing as he flew over Fantasyland wearing only a top hat and a diaper.


Rob Klein (L) and Tim O'Day prove that David Hasselhoff couldn't dance back in the 1980s
either when they screened this "Knight Rider" star's performance in Disneyland's 30th
anniversary TV special. Photo by Jim Hill

Yeah, Tim was a big part of the fun at this Disneyland '55 at the Disneyland Resort event. Whether it was when – as part of his "Disneyland Through the Eye of Television" presentation with Disney Archivist Rob Klein – Tim got all 1300 D23 members who were seated in the Grand Ballroom of the Disneyland Hotel up on their feet. So that – just like the Pledge of Allegiance – they could then recite (along with Walt) what's written on Disneyland's dedication plaque.


All together now: "To All Who Come to this Happy Place, Welcome! …"

O'Day also brought many in the hall to tears when he recalled what it was like to be at Disneyland on September 12, 2001. When the world was still reeling from what had happened in NYC, Washington D.C. and Shanksville, PA. Tim then talked about this grief-stricken woman he encountered in the Park that morning, who – after collapsing on a park bench in Town Square — told him that "… I had to come here. I couldn't watch anymore …" After watching the Towers fall over & over & over again on television, she needed to be reminded there was still kindness & goodness out there somewhere in the world. Which is why she went to Disneyland.


Geri Bumpass (L) and Tim O'Day listen in as Jack Lindquist explains his
1990s-era promotional plans for welcoming the Muppets to Disneyland.
Which included (for one summer only) painting the Matterhorn
Kermit-the-Frog green. Photo by Jim Hill

Disney Legend Jack Lindquist (who's got a book coming out, by the way. "In Service to the Mouse: My Unexpected Journey to Becoming Disneyland's First President." Which is available for pre-ordering on November 15th) told a similar sort of heart-tugging story about the important, emotional place that this theme park occupies in many of our hearts. Jack talked about how he was one of the Cast Members who wound up working at Disneyland on December 24, 1955. As they were gently noodging that last handful of Guests who were still on Main Street U.S.A. to head for the exits,  Jack encountered this family of four (i.e. a father, a mother, a son and a daughter in worn but clean clothing) who were lingering in front of the Emporium. And after the little girl had taken one last longing look at all the toys in the window, Lindquist then heard the daughter turn to her mother and say: "You're right, Mom. Going to Disneyland was a lot better than getting a visit from Santa Claus."

It's stories like that – coming straight from the people who actually experienced them, some of whom worked side-by-side with Walt in order to make the magic happen – that made Destination D extra-special.  Oh, sure. This event wasn't all about looking backwards. Tom Fitzgerald – as part of his "A Long Time Ago … The Making of Star Tours" presentation – introduced D23 members to two of the new droids who'll be appearing in the revamped version of this Tomorrowland attraction. Aly San-San (voiced by Allison Janney of "The West Wing" fame) …


Image courtesy of Disney Enterprises, Inc.
All rights reserved

… as well as Ace, the pilot of that StarSpeeder 1000 we'll all be flying in next Spring. Who's supposed be as different from the RX-24 droid that Paul Reubens voiced, as you can possibly get.


Image courtesy of Disney
Enterprises, Inc. All
rights reserved

And speaking of Star Tours … during his "A word with the President" panel (which was hosted by KABC meteorologist Garth Kemp), Disneyland Resort President George Kalogridis revealed that "Star Tours: The Adventure Continues …" will feature 54 distinctly different variations on its ride film. Which means (in theory, anyway) that you'll never have the same trip twice whenever you board this simulator.


KABC meteorologist Garth Kemp (R) chat with Disneyland  Resort President George
Kalogridis. Photo by Jim Hill

Over the course of this two day-long event, D23 members got all sort of peeks in the future. Be it the Disney Dance Crew (who'll begin performing at Disney California Adventure next month) …


The Disney Dance D23 gave Destination D attendees a preview of the high-energy dance
routines that they'll begin performing next month at the Disneyland Resort Parks.
Photo by Jim Hill

… or taking part in a test run of the Ultimate Disney Trivia Tournament, which will be one of the events presented at the 2011 D23 Expo. Which will be held August 19 – 21st at the Anaheim Convention Center.


The winner of this test game was then automatically entered in the semi-finals for next
year's debut edition of the Ultimate Disney Trivia Tournament. Photo by Jim Hill

But after seeing what the Star Tours flight cabin looks like from the outside …


Photo copyright Disney Enterprises, Inc. All rights reserved
Image courtesy of Jeremy Marx

… as well as a T-Rex fly through the sky as it makes its way from Ford's Magic Skyway to Disneyland's Primeval World


Photo courtesy of Disney Enterprises, Inc. All rights reserved

… I knew that I had to get away from magic & dreams & wonder for a while. Especially since Steven Clark revealed – as they were bringing Saturday's show  to a close — that D23 would be holding a Destination D event at Walt Disney World in the Spring of 2011 (at dates that the Official Disney Fan Club will be announcing shortly) which will then celebrate the history & the heritage of that Resort.

It was at that point – knowing that if I heard one more thing about Disney and /or Disneyland, my head would explode – that I quickly made tracks. Trading the Happiest Place on Earth for one of the scarier places on the planet: Knott's Scary Farm. Home of Halloween Haunt.


Photo by Jim Hill

And I'll be telling you about my trip to that Southern California seasonal favorite next week here at JHM.

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  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.

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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