General
Erasing Roy
Back in from the cold, Jim Hill serves up a hot new story about what’s going on now with the Roy, Stanley and Michael situation. So what does any of this have to do with Wave 3 of the “Disney Treasures” DVD series? Read and learn.

Okay. Quick question: How many of you have heard about what happened with those “Disney Treasures” DVDs?
For those of you who don’t know: Wave 3 of this extremely popular, limited edition series of Disney DVDs was supposed to have rolled into stores on December 2nd. And — this time around — the titles that were to have been offered in collectible tins would have been “The Chronological Donald,” “Mickey Mouse in Living Color, Vol. 2,” “Tomorrowland” and “On the Front Lines.”
But then — back on November 13th — Buena Vista Home Entertainment suddenly issued a press release, which stated that — due to unforeseen circumstances — the release of Wave 3 of the “Disney Treasures” DVDs was going to be pushed back ’til May 18, 2004.
So what exactly was BVHE’s excuse for pushing back the release of “The Chronological Donald,” “Mickey Mouse in Living Color, Vol. 2,” “Tomorrowland” and “On the Front Lines?” Well … this is where this story gets kind of convoluted.
Were you to call the Buena Vista Home Entertainment guys directly (as I did) and ask them what was going on, they’d have told you that the real reason that they’d opted to put off the release of Wave 3 of the “Disney Treasures” collection was because their production facilities had just been overwhelmed by retailers’ requests for additional copies of “Finding Nemo” and “Pirates of the Caribbean” DVDs to sell this holiday season. Which is what supposedly forced BVHE to push the release of Wave 3 of the “Disney Treasures” ’til May of next year.
Which is a perfectly logical explanation, don’t you think? Except that the press release that Buena Vista Home Entertainment put out about this “Disney Treasures” situation says something entirely different. It says that:
Due to the overwhelming consumer demand and retailer orders for Buena Vista Home Entertainment’s WALT DISNEY TREASURES Wave 3, we have rescheduled the release to May 18, 2004.
Growing in popularity with each of the two previous debuts, demand for the four titles in the upcoming wave has exceeded BVHE’s ability to manufacture enough of the highly-collectible, individually numbered, limited series.
Now where this gets truly weird is that — if you were to e-mail the Walt Disney Company and ask what became of Wave 3 of the “Disney Treasures” DVDs — you would have gotten a third explanation of the delay. Which was:
“Yes, it is true that the new releases from “Walt Disney Treasures” will be postponed until May 2004. This is due to a vendor delay. We do not have any further information.”
So that’s three explanations for the delayed release of four highly collectible Disney DVDs. So which is the real reason we won’t be able to purchase any copies of Wave 3 of the “Disney Treasures” DVDs ’til next May?
Roy E. Disney.
How does Roy E. factor in here? Well, how many of you have purchased copies of any of the titles in Wave 1or Wave 2 of the “Disney Treasures” series? Do you recall how each of these collectible tins had a decorative blue wrapper on the outside? Now whose signature was on that wrapper?
You guessed it. Roy E. Disney.
According to my sources within the corporation, Disney CEO Michael Eisner — in a fit of pique — allegedly ordered early last month that Roy E. Disney’s name be stricken from the packaging of the “Disney Treasures” DVDs. And that — in addition — that supposedly an effort should be made to lessen and/or remove any additional references to any or all contributions that Walt’s nephew had made to the Walt Disney Company.
Sounds kind of extreme, doesn’t it? Well, this should give you some idea how long this feud between Michael and Roy has been festering. I mean, just because Roy E. Disney chose to officially announce his resignation from Disney’s Board of Directors on Sunday, November 30th doesn’t mean that things weren’t terrible between these two for weeks (and even months!) before the mainstream press latched onto this story.
And it’s not like Eisner hasn’t done something like this before. How many of you recall how — in the Fall of 1994 — Michael allegedly ordered that all references to former Disney studio head Jeffrey Katzenberg be removed from all of the company’s books, videos and laser discs?
Don’t believe me? Then go chase yourself down a copy of the 1993 edition of Disney’s “Beauty and the Beast” on laser disc. Now take a look at this disc’s additional features. Given the multiple number of times that Jeffrey pops on this laser disc, you’d think that Katzenberg himself had animated every single frame of the film.
Now contrast that to the “Platinum Edition” of “Beauty and the Beast: The Special Edition” DVD that Buena Vista Home Entertainment put on sale last Fall. You could search through all the features on both discs in this set and I doubt that you’d hear more than one or two brief references to Jeffrey. It’s now as if Katzenberg never existed. As if this talented producer never ever worked at the Mouse Factory.
Well, it’s one thing to supposedly order that all references to a former studio head of the Walt Disney Company be deliberately stricken from the record. But quite another when the CEO Of the corporation tries to pull the same move on Walt’s nephew.
Said one studio insider:
“This is a truly stupid maneuver on Eisner’s part. This ham-handed attempt to get back at Roy is going to totally blow up in Michael’s face. You can’t just pretend that Walt’s nephew never existed. Particularly now that Roy and Stanley are on the outside, trying to convince Disney shareholders that they too can make a difference.
This is the sort of thing that they used to do during Stalin’s time in the Soviet Union. Not something you try and pull in today’s Hollywood. Particularly when there are people like you out there, Jim. Who are happy to shine a spotlight on Eisner whenrver he’s behaving like an ass.
I honestly don’t know what the deal is with Michael, Jim. You’d think that — given what PR disasters Mike Ovitz and Jeffrey’s exits turned out to be for Eisner — that this guy would finally learn from his mistakes. But not Michael. Every time Eisner gets mad, this guy loses IQ points.
Mark my words, Jim. It’s this stupid petty stuff that’s ultimately going to cost Eisner his job at Disney. The fact that the price of the company’s stock is holding steady isn’t going to matter much to the media once they find out that Disney’s CEO likes to act like some Soviet dictator.
The very idea that he even try to erase all references to Roy E. Disney within the Walt Disney Company … That’s going to come back and bite Eisner in the ass big-time, Jim.”
I’m afraid that I have to agree. If this allegation proves to be true — that Eisner did in fact order that Roy E. Disney’s name be removed from the wrappers on the “Disney Treasures” DVDs — this is going to make Michael look pretty bad. That Eisner would stoop to this sort of Stalinist behavior, and then think that he could get away with it without anybody ever noticing is just beyond arrogant. It’s ignorant.
Of course, once this story breaks today, I’d imagine that Buena Vista Home Entertainment will quickly be issuing a damage control press release. Which will attempt to explain why BVHE had three different explanations as to why Wave 3 of the “Disney Treasures” DVDs wasn’t actually released on December 2nd.
It’ll be interested to see how these guys handle the whole “Is Roy’s signature still on the DVDs’ wrapper or not?” issue. I’m betting that — just to play it safe — Buena Vista Home Entertainment will issue a non-denial denial. Which is PR talk for an answer that sounds pretty good, but doesn’t actually get around to answering anyone’s question.
But — if these are the sorts of moves that Mike’s going to make — maybe it’s good that he and a team of his trusted executives reportedly quietly slipped away from Disney headquarters in Burbank yesterday afternoon. To meet in secret some 30 miles away from the lot. With the hope that whatever it was that they were talking about wouldn’t leak back to Walt’s nephew and Stanley Gold.
And what is it exactly that Eisner and Co. supposedly talked about? Allegedly, they were putting together a battle plan for the next few weeks. Something that would take the wind out of Roy and Stanley’s sails. Undercut the momentum of the “Oust Eisner” movement.
And what might that plan be? When I know … You’ll know. I’ll post what I learn right here as soon as I get my hot little hands on the info.
But — for now — let’s all reflect back on the idea of a CEO that’s so out of touch, so arrogant, that he actually allegedly thought that he could erase Roy E. Disney from the Walt Disney Company.
Your thoughts?
General
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
General
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
General
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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