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Does the arrival of the “X Games Xperience” signal the start of DCA’s turnaround?

Back to work after a long road trip, Jim Hill offers up his thoughts about recent events at Disney’s California Adventure. Can it be that this beleaguered theme park has finally turned a corner and is now on its way to winning over the public?



First, an apology / explanation.

For the past couple of weeks, has been kind of a Jim Hill free zone. Oh, sure, you guys have had plenty of great new stories from Jim Korkis, Chuck Oberleitner, Roger Colton and the rest of the crew. But as for me … well, there’d be an occasional book review or a “Why For.” But that was about it.

“So what’s been going on?” you ask. Well, do you remember the tale of Willie Sutton? The infamous bank robber who — as he was being arrested yet again — was asked “Why do you keep robbing banks?” Willie’s reply? “Because that’s where the money is.”

Well, for the past month or so, I’ve been traveling. Journeying to Anaheim, Burbank, Emeryville, Hollywood, Mineral King, San Francisco as well as Orlando. All because “That’s where the stories are.”

Now I’m back home in New Hampshire. For a while, anyway. So I thought that I’d share some of what I’ve learned during my travels with JHM readers. Which (hopefully) will make up for the last couple of weeks. When didn’t have a hell of a lot of Hill.

Beyond that … just so you know: We’re thinking about making a few changes at JHM. Tweaking things. Readjusting the focus of the site, if you will. But — before we do this — the crew at would like to have YOUR input. So keep an eye out for the survey that we’ll be putting up on the site over the next week or so. Which will allow our loyal readers to help chart a new course for

Okay. That’s enough feeble excuses / blatant self promotion for a Monday morning. Let’s get to the somewhat real news now, shall we?

Photo by Nancy Stadler

Surely, you’ve seen the photos by now.

Moto X legend Mike Metzger and his bike soaring over the Golden Gateway into DCA’s Sunshine Plaza. Signaling (figuratively as well as literally) the start of the “X Games Xperience” event at California Adventure.

Admittedly, this was a killer photo op. Which explains why that picture of Metzger flying over DCA’s entrance was plastered all over the place come late Tuesday evening / early Wednesday morning. As television stations and newspapers all over Southern California all rushed to share that amazing image with their viewers / readers.

But for those of us Mouse fans who are a bit more in the know, that seemingly iconic imagery of Mike soaring over that miniature version of the Golden Gate Bridge signaled a bit more. That DCA — the Disneyland Resort’s much beleaguered second gate — may have finally turned a corner. That this much maligned theme park may now be on its way to winning over the public.

And how is the Mouse doing this? By deliberately trying to carve out a new identity for DCA. Gone are the attempts to try and lure out-of-staters to come to California Adventure to sample the very best that the Golden State has to offer. In its place is an intensive effort on Disney’s part to get Southern Californians to now embrace DCA. To get locals (particularly those finicky annual passholders) to give Disneyland’s second gate a second chance.

Phase One of this plan is to get those Orange County locals with the most disposable income (I.E. teens and pre-teens) to think of DCA as their new home-away-from-home. Which explains why the “X Games Xperience” is setting up shop at Disney’s California Adventure now through August 10th.

Sure, there are those who will say that the “X Games Xperience” is nothing more than an elaborate come-on for the “X Games IX,” an Xtreme sport extravaganza that will performed live at the LA Coliseum August 14-17, then air on ESPN, ESPN2 and ABC (as well as August 16-21. And even I will have to admit that the “X Games Xperience’ is a truly savvy bit of synergy on Disney’s part. Using the corporation’s super-popular sports cable network to help hype DCA as well as using the theme park as a vehicle to make sure that Southern Californians are aware that the “X Games” are being held in LA this year.

But — if you can look past all of the synergistic hype — you can get a real sense of what Disney’s trying to do here. Using all the thrills to be found in the MX “Big Air” Show in the X Arena as well as the Halfpipe Bay Show at Golden State Park to give the impression that DCA is now edgy. Making it a fun place for Southern Californian teens and pre-teens to hang out.

Come the Spring of 2004, with the official opening of DCA’s “Twilight Zone Tower of Terror,” look for the Mouse to continue to push this difference between Disneyland and Disney’s California Adventure. That “The Happiest Place on Earth” is still where you want to go if you want fine family fun, while DCA is where you really want to go if you want to scream your head off. Get your fill of edginess and thrills.

Look for Mickey’s marketing staff to try and cement Disney’s California Adventure’s new image with Southern Californians when it announces (as part of the hoopla surrounding the Tower of Terror’s grand opening next year) that another clone of a highly successful Disney-MGM thrill ride — The “Rock ‘n’ Roller Coaster starring Aerosmith” — is coming to DCA in 2006.

From that point forward, look for the promotional campaigns for Disney’s California Adventure to focus primarily on that park’s edginess and thrills. TV commercials for the park will show guests screaming their way through the Tower of Terror, Rock ‘n’ Roller Coaster, Grizzly River Run, the Maliboomer and (of course) California Screamin’.

Now some of you more hardcore Disneyana fans might argue that “By doing something like this — disregarding themes in favor of thrills and edge — isn’t Disney just making DCA into a knock-off of Knotts Berry Farm and/or Magic Mountain?” And my reply to that is: Yes! exactly!

You see, Knotts Berry Farm and Magic Mountain are successful Southern Californian theme parks. To date, DCA is not. Which is why Disney is going to do everything it has to turn this situation around. Even if it means changing the Disneyland Resort’s second gate from a theme park to a scream park.

Mind you, this doesn’t mean that absolutely every new ride that’s going to be added to Disney’s California Adventure theme park over the next four or five years is going to be some sort of steel coaster. Far from it. In fact, as of this moment, DCA’s slated to be the home of the Southern Californian version of the “Finding Nemo” show that WDI’s designing for Epcot’s “Living Seas” pavilion. (Intriguingly enough, the current plans call for the “Nemo” show building to be built on the same spot that the MX “Big Air” Show arena currently occupies. Which means that — should the “X Games Xperience” actually become an annual event at DCA — Disney’s going to have to find another spot for Metzger and his buds to ride in the Summer of 2004.)

But new kid-friendly fare like that “Finding Nemo” show will be the exception, not the rule, at Disney’s California Adventure. As the Walt Disney Company moves quickly to distance itself from its original dream for Disney’s California Adventure — where out-of-state tourists would pay top dollar for the privilege of dining at Wolfgang Puck’s Avalon Cove and Robert Mondavi’s Golden Vine Winery — in favor of winning over local teens and pre-teens. Those Orange County kids who (hopefully) will have time to kill and money to spend this summer. Which is why Mickey is trying so aggressively to lure them into Disney’s California Adventure now through August 10th.

Will this gambit ultimately pay off? We’ll know more come the middle of August, when Disneyland Resort officials can get a final tally on DCA’s attendance levels and see for themselves whether the “X Games Xperience” actually had a positive impact on the theme park’s Summer 2003 attendance levels.

This much is already certain: DCA’s operations staff has been pleasantly surprised by the hardcore work ethic and upbeat attitude that the X Games athletes who are performing in the park have shown. Senior Disneyland Resort staffers initially looked at all of these skateboarders and Moto X riders with their piercings and tattoos and thought “This bunch is going to be trouble.” But in fact, the exact opposite has proved to be true.

To date, the X Games athletes have been (at least according to the Disneyland officials that I’ve spoken with) a joy to work with. “A great bunch of kids,” said Randy Baumberger, senior vice president of resort operations. They’ve enthusiastically taken part in every autograph session, happily posing for pictures with their fans. Giving their all during the MX “Big Air” Show and the Halfpipe Bay Show. Doing everything they can to make DCA’s “X Games Xperience” a success. (Which hopefully will make some of these Southern Californians eager to attend “X Gamex IX” at the Los Angeles Coliseum next month.)

Of course, what really helps here is that some of these X Games athletes are real Disneyland fans. Mike Mezger — in particular — recalled with much enthusiasm the many trips that he made to the park as a kid. How his grandmother (who reportedly lived in Fullerton) would take Mike to Disneyland almost every week during his annual summer vacation.

Which may explain why Metzger looked absolutely thrilled when — as part of the opening ceremony for DCA’s “X Games Xperience” — he was made an honorary Disneyland cast member. After receiving his name tag as well as a Mickey Mouse shaped gold medal, Mike was heard to say “I’m told that I’m the first guy to work at Disneyland (who has) tattoos.” Metzger then looked skyward and said “Sorry, Walt.”

(Side note: Immediately after this ceremony wrapped, my ex — the Fabulous Disney Babe AKA Michelle Smith — walked up to Mike and said “Since you’re now an official Disneyland cast member, I’d like to be the first to ask: Where’s the nearest restroom?” Upon hearing Michelle’s question, Meztger busted out laughing, then jokingly pointed back toward DCA’s entrance area. Fab then quickly corrected Mike, gently reminding him that Disneyland employees always point with two fingers. So as not to offend the park’s international visitors … *Sigh* It’s not easy being a Disneyland cast member. Anyway …)

So will DCA’s “X Games Xperience” event/promotion actually become a hit with Southern California locals? Particularly among those hard-to-please annual passholders? Well, from personal observation, I know that the “X Games Xperience” Ultimate Scratch and Win Game (I.E. every guest — as they initially enter DCA for the day — is handed a game piece which makes them eligible for one of the more than 10,000 prizes that will be given away during the 41-day long event. Among the items that Disney is giving away as part of this “X Games Xperience” promotion are cars, motorcycles and ATVs) is making many APers drop by Disney’s California Adventure daily. If only so they can score a new “Ultimate Scratch and Win” game piece each day.

Photo by Nancy Stadler

So as I said earlier … come August 10th, we’ll know for certain whether DCA’s “X Games Xperience” event/promotion proved to be a success. But — as of right now — it looks like (from here on in) the Mouse will be relying on thrills and edginess to give Disney’s California Adventure an edge on the competition.

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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