General

Horses and Hot Dogs: The not-so-glamorous life of a “Hidalgo” extra

JHM columnist AliKzam returns with the conclusion of her on-set diary from the filming of Walt Disney Pictures’ upcoming release, “Hidalgo.”

Published

19 years ago

March 4, 2004

Jim Hill

The second night was definitely easier than the first. I think I had a fellow extra girl lace me up, so my organs all stayed where they were supposed to. The second night had a scene where Frank (Viggo) rides out on Hidalgo into the center of the ring. But the horse has other ideas, and does not stop until he’s just at the wall. This causes Frank to fly off his horse and directly into the stands. That was funny, because the audience members were stunt people, but one was just an extra. Rather than admitting their mistake of not informing the extra to move to another seat before the shot, production simply told her they refused to pay her stunt wages.

We also got to watch a major stunt involving a stage coach and some Indians. As the stage coach rode around the field, the tribe chased them on horses. Eventually a couple of them got on top of the coach, started fighting with one of the drivers, won and then took over driving the coach. It was the coolest thing ever to see live. Members of a tribe in Montana had been cast for these roles. They were very good. Later, we were told there would be filming in Montana and then Morrocco.

One wonderful thing about being an extra is you drive so many places that you can learn some pretty nifty alternative routes. For example, because of “Hidalgo”, I discovered that Western Ave goes all the way from the Hollywood Hills to San Pedro, possibly further. It was much nicer to drive that back home at 5:00 a.m. than taking the freeway. Especially when you don’t trust yourself behind the wheel, but you can’t stay in the parking lot to sleep. And you sure can’t afford a motel room on less than minimum wage. But in Torrance, would you really want to?

The last three shoots were day shoots. Everyone who stayed till the end were getting comfortable. Many left by the second night. All of a sudden, hundreds of new non-union extras were arriving. Hair had run out of wigs for them, and none of them were going to be paid for mileage. People were beginning to rebel. Women were hiding their corsets in their bags in the changing tent. There was a small war breaking out between the women extras and the wardrobe department. We were suddenly beginning to wonder out loud why we needed to have such authentic details as super-tiny waists if no one would see us beyond a spec or an out-of-focus blur.

Many people during the shots were sitting among cardboard cut-outs of people. My roommate, for one shot, was the only real person in a sea of cardboard cut-outs-off-camera. Why should she have to sit there for two hours in something that cut off her circulation if she wasn’t even going to be seen? Unfortunately, the wardrobe department took it out on the newer girls. One girl was reduced to tears because of something with her boots not being the right color or something.

The days were long ones. But when you have lots of time on your hands, you can accomplish a lot. For a good portion of those days, I wrote three chapters to a novel that I have yet to start back up again. Props were placed everywhere in the stands, and I spent half of one day reading one of the programs for the Wild West Show. There was a very boring story about rafting in one of them, and another had the definitions for the states named after native American words (like Tennessee and Utah) but I don’t remember what they are off-hand. I think Tennessee meant “green”.

I also met some interesting people. There was one man who was scary. He introduced himself to me on five separate occasions, and was very energetic. He said he was from Orange County and lived in a van with his girlfriend. He had very little sense of personal space and how loud your voice should be when you’re ten inches away from someone’s face. He wouldn’t leave me alone, and he wasn’t very perceptive when I said things like “please leave me alone”. But I eventually didn’t have to sit next to him, and I learned to avoid him. I also sat next to a woman who talked to herself quite a lot. But she was nice and we’d talk to each other a few times. I was a little put-off and disturbed when her voices side-tracked her and she went back into conversation with them. It isn’t very good for a person’s ego when the voices in a person’s head are more interesting to them than you.

The kids on set were cool, though. There were anywhere from ten to twenty children on the set on any given day. One was paired with me, and the PA said I could be his mother. The kid looked up at me and said I was too young to be his mother. What a wonderful child. They’d always sneak us food from the SAG table. The PAs were seriously freaking out as we’d walk towards craft services and hot dogs would be barbecuing. I still remember this one man screaming at the top of his lungs:

“These hot dogs are not for you! They are for SAG only!!! SAG only!!! WHICH ONE OF YOU IS SAG, HUH?!! WHICH ONE OF YOU!!! WHICH ONE???!!!”

Oh, yeah. Feel the love.

One day we spent all day shooting a scene with a horse that just did not want to work that day. His name was RJ. There were about five different Hidalgos for the various scenes we shot, and for the scene we did that day, RJ was the horse.

The scene involved the entrance of Frank on his Horse, Hidalgo. But at this point in the film, Frank is at the lowest point of his life. He’s stuck in this dumb show, he’s depressed and he’s drunk. So when his name is called by Buffalo Bill Cody, he’s too drunk to leave his tent. But Hidalgo knows the show must go on, so he gallops out to greet the crowd. Frank gets angry that Hidalgo left without him and runs out after him. The audience is stunned as Frank staggers after Hidalgo and tries to mount him, and Buffalo Bill is extremely embarrassed. But Annie Oakley whispers out from behind a curtain that it’s some kind of Indian trick. Bill promptly tells that to the audience and we all clap because we’re just so impressed to see this strange new trick.

Ideally, that’s what was supposed to happen, but RJ just didn’t feel like it that day. You know, it can be really annoying when an actor has a hissy fit and stays in their trailor for hours on end, like on a certain snack-food commercial I worked on. But when an animal does it, it’s just the cutest thing. Especially when the people watching are all disgruntled extras.

“RJ! RJ no! Get back here!” The trainer would shout. But RJ didn’t really feel like running into the center of the ring and posing on his hind legs, as he was supposed to do. RJ wanted to run! Run and run and run. Sometimes he wanted to trot up to the wranglers and sniff their hands to get to know them better, to which all the girls in the stands “awwwwed” about. RJ wanted to play chase with Viggo, and sometimes Viggo would play along. His character was supposed to mount that horse, by god, and he was going to do it!

It got to the point that we were cheering RJ on to ruin each take. So much of that was caught on film to my knowledge. When the DVD comes out, I hope that there is a segment in the special features section called “Working with RJ”, because it was the best thing ever.

Finally, the end was nearing. Since we got there, crews had been building outdoor sets. One set was a building with a church-like interior, and another set was the front of a boat. After we were done shooting our scenes, they would shooting a scene of the ship leaving for Arabia, where Frank and Hidalgo would race.

On the last day at lunch, the wardrobe lady who had laced me up so tight the first night came up to me. I think she felt bad and was trying to make it up to me, and I very much appreciated the gesture. She said that for the next scene with the ship they were going to need a bride who was going on her honeymoon with her new husband, and she said I looked like I’d fit in the dress. So she took me to the head of wardrobe to have me meet them and try on the dress. It fit very well and then I had to meet one of the hairdressers. I was so excited, because this meant that after two and a half years, I would finally get my third SAG voucher, and I might actually get to do a bit of acting instead of just being filler.

Then I went to the hair department. The hairdresser hated me. First she didn’t want me wearing a wig, because water would be spraying and she knew people watching the film would see the droplets hitting my hair and they would know I was wearing a wig. They started to take the wig off me and she saw that I had highlights. That wouldn’t do, she said. I told her they were subtle and my hair was actually red (at the time). Well, she said, the lead actress’s hair was red and straight, so I couldn’t be in the scene. For some reason we tried one more time, and I said my hair was wavy. But sitting under that wig for ten hours had made my hair straight. The fact was she just didn’t want me to be the bride in the scene, so I was passed off to another hairdresser to get me back into my wig.

And for me, “Hidalgo” was over shortly after that. I went home and did other extra work. Mostly “Boston Public”, but I also then started working on “Strong Medicine”. I loved that show. You got to wear scrubs and they had the best food ever. I could get a massive breakfast burrito any way I wanted! It was heaven.

A couple weeks later, I started getting the paychecks for “Hidalgo”. I made a grand total of $471.34 for five days and a fitting. I worked a total of sixty-nine hours and drove about 350 miles in all. Was it worth all the throwing up and the yelling and the exhaustion? Probably not. But, for me, it’s one hell of a war story.

General

Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling

Published

6 years ago

July 4, 2017

Jim Hill

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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

Published

6 years ago

June 4, 2017

Jim Hill

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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 16^th 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

Published

6 years ago

March 17, 2017

Jim Hill

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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.

“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.

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