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Gary Beach and Terrence Mann remember “Beauty and the Beast” ‘s trip from the screen to the stage



For Tony Award winner Gary Beach, his association with “Beauty and the Beast” pretty much began the way the rest of ours did. In a movie

“I was living in LA when Disney premiered the film at the El
Capitan Theatre
on Hollywood Boulevard. It was a really big deal. They had a
stage show before the movie,” Beach recalled. “So I went and I just loved it. I
mean, almost ridiculously.”

“So I’m sitting there, watching ‘Beauty and the Beast.’ And of
course – from the opening number on – you know that it’s a great musical,” Gary
continued. “And in the middle of ‘Be Our Guest,’ Jerry Orbach’s singing the
hell out of that song and I’m sitting there thinking ‘Now why can’t I get a
part like that?’ “

Copyright Disney Enterprises, Inc. All rights reserved

 Now jump ahead two
years and Beach is working with Carol Burnett. They’re in the final phase of
rehearsals on a new show that’s trying out in Los Angeles. Working 12 hour days
to get this show ready for its opening night.

“And then I get this call from Jay Binder. He’s still a
casting a director here in New York. And at that time, Jay was casting the
workshop version of ‘Beauty and the Beast,’ ” Gary said. “And Jay asked me if I’d
come out to New York and play Lumiere in this workshop.”

But because he’s already committed to doing this show with
Burnett, Beach feels like he has  to turn
Binder down. But Jay is really persistent. He keeps calling and calling. So
Gary finally decides to discuss this unique opportunity with Carol.

Gary Beach and Tim Conway pay tribute to Carol Burnett back in 2003 as part of
the 26th annual Kennedy Center Honors: A Celebration of the Performing Arts.
Photo by Tony Esparza / CBS Photo Archives / Getty Images. All rights reserved

“So I tell her about the workshop. And she tells me that I
have to go do it,” Gary said. “And the next thing I know, I’m onstage with
Heath (Lamberts, the actor who played Cogsworth in the original Broadway cast of “Beauty and the Beast‘). And as I strike the classic Lumiere pose … It just
felt so right.”

Mind you, it wasn’t always easy being playing this courtly candelabra.
Beach recalled one night under those hot Broadway lights where things got even
hotter than usual onstage.

“There’s this scene in the first act of the show where
(Terrence Mann, the original Beast in the show) is sitting in his throne and we’re
all begging him to do something. I’m standing there with my arms up in the air.
And Terry’s looking at me and his eyes get very big,” Gary laughed.  “And he keeps giving me this (furtive head
nods). So I finally look over and see that my hand’s on fire.”

(L to R) Tom Bosley, Heath Lamberts and Gary Beach in the original
Broadway production of Disney’s “Beauty and the Beast.” Copyright
Disney Enterprises, Inc. All rights reserved

“And it wasn’t supposed to be,” Mann chimed in.

“And I’d been assured by the people at Disney that all of
this stuff was flame-retardant,” Beach continued.  “So I think I just stop and blow the flames

“And the audiences then thinks:  ‘Oh, that must be part of the show,” Terrence

Terrence Mann in the original Broadway production of Disney’s
“Beauty and the Beast.” Copyright Disney Enterprises, Inc.
All rights reserved

Both Beach & Mann had to deal with problematic costumes
during the years that they spent appearing in Broadway’s “Beauty and the Beast.”
Terrance likened his Beast outfit to ” … wearing your heaviest winter coats,
three or four of them, and then get three or four Angora cats and gaffer taping
them to your head and then running around the block 10 or 12 times.”

Gary had a similar sort of analogy when it came to describing
the physical challenges he faced while playing Lumiere. He compared holding up those
two propane tanks that he wore on the ends of 
each hands during every performance to ” …  picking up a couple of Hormel Hams and then
walking around the grocery store with them for 2 ½ hours.”  

But Mann insisted that Beach was always extremely smart when
it came to the way that he approached playing this part.

Gary Beach strikes a familiar pose back in April of 2004 at the 10th
anniversary celebration of “Beauty & the Beast” ‘s Broadway opening.
Copyright Disney Enterprises, Inc. All rights reserved

“We had a long rehearsal process with ‘Beauty and the Beast.’
We were in Houston, we were out of town for a while, and then we went back into
rehearsal once we were back in New York. Disney was constantly refining
everything associated with this show,” Terrence explained. “But Gary – being
the smart man that he was – he carried around weights the whole time that we
were in rehearsal. So slowly but surely Gary built up his stamina. Other people
who came into this part after him quickly developed shoulder problems. But not

Of course, Mann & Beach weren’t the only ones who worked
hard on “Beauty and the Beast.” These two Broadway vets were quick to praise
Linda Woolverton, the screenwriter of the original animated feature who then went
on to write the book for the stage musical version of “Beast.”

“I’ve never been in a show where a writer worked harder than
(Linda) worked. she was there every day all day long,” Gary remembered. “Always
open to any suggestions or requests that the actors might make. Not always acquiescing,
mind you.  But Linda was always willing
to listen to us.”

“Beauty and the Beast” screenwriter & book author
Linda Woolverton. Copyright Disney Enterprises,
Inc. All rights reserved

But even with all this talent, it was still touch-and-go for
a while there. Michael Eisner & Co. took quite a while before they finally
decided to go forward with production of the Walt Disney Company’s first
really-for-real Broadway show.

“Back in the old days, when people would decide if they
actually wanted to go forward with production of a particular Broadway show,
you’d wind up onstage performing in front of 6 or 8 people. Who’d be sitting
out there in the dark,” Mann explained.

“But when we had that final audition for Disney management,
we performed in front of this theater full of people on 42nd Street.
It was all these Disney bigwigs and the secretaries,” Beach recalled. “Thank
God that they liked it. Because Disney then gave us the go-ahead to do ‘Beauty
and the Beast’ on Broadway.”

42nd Street during the Summer of 1998. After The Walt Disney Company had spent
tens of millions of dollars to revitalize this long-decayed Broadway neighborhood.
Copyright Disney Enterprises, Inc. All rights reserved

“And because Disney came to Broadway and then fixed up the
New Amsterdam on 42nd Street, that then led to Times Square being
fixed up. Which changed the face of Broadway forever,” Mann said. “And all of
this because a show that – let’s be honest here – is kind of a glorified piece
of children’s theater.”

Well, Disney’s first Broadway musical may have been based on
an animated cartoon. But that didn’t mean that Gary, Terrence and the rest of
the cast didn’t then take their job seriously.

“That was the challenge every night. Keeping things fresh.
Making sure that what was happening up there onstage always felt like it was
happening for the first time,” Mann stated. “Because while you may have played
this same role dozens – if not hundreds – of time before, this is probably the
first time that the audience has ever seen this show. Which is why you really owe
to them to practice your craft, try and make your performance seem new each

Copyright Disney Enterprises, Inc. All rights reserved

Gary echoed Terrence’s statement, saying ” … the experience
of live theater should be just thrilling. If it is, then it’s great. And if it’s
not, then why are you doing it?”

And Mann & Beach felt that the people who working
behind-the-scenes on Disney’s first Broadway musical had the same level of passion
when it came to this show. For they were always looking for new ways to make “Beast”

“I was with the show, on and off, for at least three or four
years. And during that time, even though this show was already open and running, the people
at Disney kept working on Lumiere’s hands,” Beach said. “They must have changed
the design, improved those things like three or four times. Each time making
them lighter and easier to operate.”

Gary Beach as Lumiere in the original
Broadway company of Disney’s “Beauty
and the Beast.” Copyright Disney
Enterprises, Inc. All rights reserved

So once Disney’s technicians swapped out Lumiere’s hands,
did Gary ever think to take one of the old ones home to keep as a souvenir?  Sadly, no. Though Mann did admit that –
somewhere stashed in one of the closets at his home – he does have the original
costume for Broadway’s Beast.

“I called it the exoskeleton. I haven’t looked at it in
years,” Terrence admitted. “I bet – by this point – it’s probably all rotted away,
fallen apart.”

Well, that may be the case. But at least these two still
have their memories of working on Disney’s first-ever Broadway musical. And if you’d
like to learn more about the stage version of Disney’s “Beauty and the Beast,”
then you may want to consider purchasing the Diamond Edition Blu-ray of this Academy Award-winning film. For among the Special Features included on this
3-disc set is “Broadway Beginnings.” Which is a special featurette that
includes interviews with veteran stage performers like Beach & Mann who
appeared in the original Broadway company of Disney’s “Beauty and the Beast.”

Gary Beach and Terrence Mann at last week’s press event for the  Diamond
Edition Blu-ray of Disney’s “Beauty and the Beast.” Photo by Florence Doyle

For if you like the stories that were featured into today’s
JHM article … Well, there’s dozens more where those came from.

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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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