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How the “Disney World” project was described to Florida legislators back in February of 1967

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If you’ve visited Walt Disney World recently, I bet that you
got to see some of the fun 40th anniversary items that the Resort’s
shops currently have in stock. And as we get closer to October 1st
(i.e. WDW’s official opening date), I’d imagine that we’ll see even more 40th
anniversary merchandise popping up on store shelves.

But if I had my druthers … Well, the Disney World souvenir
that I’d dearly love to own wouldn’t be some t-shirt or pin emblazoned with
that 40th anniversary logo. But rather, what I’d like to have is a
recording of that invitation-only presentation which Walt Disney Productions
officials gave to members of the Florida legislature 44 years ago this week.
Where Company officials – for the first time ever in a public forum – went into
great detail about their ambitious plans for the Florida Project.

What must it have been like to attend that session and then hear
people like Roy O. Disney talk about Walt’s dreams for EPCOT? Well, luckily for
you, I have a copy of the press release that Walt Disney Productions issued on
February 2, 1967. It goes into great detail about what happened that
afternoon inside of the Park East Theatre in Winter Park.


Florida legislators enter the Park East Theatre to attend Walt Disney Productions’
presentation about the “Disney World” project

It reads as follows:

WALT DISNEY PRODUCTIONS ANNOUNCES
PLANS FOR A WHOLE NEW “DISNEY WORLD”
DEVELOPMENT NEAR ORLANDO, FLORIDA

At a meeting attended by legislative, civic and industrial
leaders representing all of Florida, Walt Disney Productions today announced
plans for a whole new “Disney World” to be constructed on a 43-square mile
parcel of land sixteen miles southwest of Orlando, Florida.

Basic elements for the proposed development include a new
amusement theme park similar to the world-famous Disneyland in California; a
series of theme motels surrounding and compatible to the theme park development;
outdoor sports centers for golf, tennis, boating, camping, and other
recreational activities which will take advantage of and preserve the natural
beauty of the area; an Industrial Park covering about 1000 acres, planned as “showplace
to the world of American industry”; a Jet Airport of the Future offering
service to private and executive planes, commercial charters and freight
carriers; an Entrance Complex to receive and service the millions of visitors
expected annually; and an Experimental Prototype Community of Tomorrow, planned
for 20,000 permanent residents.


Copyright Disney Enterprises, Inc. All rights reserved

The land development is expected to cost at least $600
million. Land clearance, drainage and other construction activities will
commence on the 27,400-acre Disney property as soon as the corporation’ss
legislative proposals are passed by the Florida State Legislature.

The invitational presentation, which began at 2 p.m. in the
Park East Theatre, Winter Park, Florida was held under the auspices of the
Orange and Osceola County delegations to the Florida State Legislature.

The meeting was opened by Mr. Paul Helliwell, senior partner
in the firm of Helliwell, Melrose and De Wolf, Florida counsel for the Disney
organization. After introducing the Disney executives and special guests,
Helliwell turned the meeting over to General William E. Potter, Disney’s vice
president in charge of administration-Florida project.


Copyright Disney Enterprises, Inc. All rights reserved

Potter, who described the meeting as “one of great
significance to central Florida and to vacation-minded families throughout the
world,” introduced a 25-minute color motion picture, the last film to be
completed by Walt Disney.

In the film, Disney presented details of the many attractions
planned for Disney World, but gave special emphasis to his hopes and dreams for
“EPCOT,” the Experimental Prototype Community of Tomorrow, which will be a
central attraction in the proposed new, total environment.

Designed to serve an initial population of 20,000, EPCOT
will be a living showcase for the creativity of American industry. In its
endless task of depicting urban life 25 years into the future, EPCOT will be
completed but will always be introducing, testing and demonstrating new ideas
and new technologies.


Copyright Disney Enterprises, Inc. All rights reserved

“Our Experimental Prototype Community of Tomorrow will
always be in a state of becoming,” said Disney in the film. “It will never
cease to be a blueprint of the future, where people actually live a life they
can’t find anywhere else today.”

Thus, the goal of this balanced working community will be to
establish new standards of design, never borrowing from patented modes of
living.

“I don’t believe there’s a challenge anywhere in the world
that’s more important to people everywhere than finding solutions to the
problems of our cities,” continued Disney. “But where do we begin? Well, we’re
convinced that we must start with the public need. And the need is not just
curing the old ills of old cities. We think the need is for starting from
scratch on virgin land like this, and building a community that will be a
prototype of the future.”


Copyright Disney Enterprises, Inc. All rights reserved

Concluding his film presentation Walt Disney said, “With the
technical know-how of American industry and the creative imagination of the
Disney organization, I’m confident we can build a living showcase that more
people will talk about and come to look at than any other area in the world.”

Following the motion picture presentation, General Potter
introduced Roy O. Disney, President and Chairman of the Board of Walt Disney
Productions.

Roy O. Disney emphasized that although the film dwelt upon
the city of EPCOT, the new amusement theme park and its surrounding motels,
will also be a highlight of the development.


Roy O. Disney and Mickey Mouse at the grand opening of WDW’s Magic Kingdom
in October of 1971.
Copyright Disney Enterprises, Inc. All rights reserved

“Our theme park will be similar in many ways to Disneyland
in California, and will build upon the experience we had there as hosts to more
than 60 million people,” said the corporation’s President.

“Of course, a project of this size and scope will take
several years to bring to completion,” said Disney. “In fact, we are currently
planning its construction in phases.”

“However, our corporation is dedicated to making Walt Disney’s
dream a reality, but it cannot be done without the help of you people here in
Florida,” continued Mr. Disney.


Disney officials observe WDW’s still-under-construction Magic Kingdom in the
Spring of 1971.
Copyright Disney Enterprises, Inc. All rights reserved

“We must have a solid legal foundation before we proceed
with Disney World. This foundation can be assured by the legislative proposals
we are presenting at the next session of the Florida legislature,” he
concluded. “If these requests are granted, I believe that we can make the new
theme park a reality by 1971.”

Disney then introduced Mr. Donn B. Tatum, vice president and
administrative assistant to the President of Walt Disney Productions, who gave
specific details regarding these legislative proposals.

Tatum then introduced Florida’s Governor Claude R. Kirk,
Jr., who offered his wholehearted support to this new project, and then detailed
the economic growth Disney World will bring to Florida.


Claude Kirk (center) with (L to R) Card Walker, Hayden Burns,
Reuben Asken and Bob Graham at the 1979 ground-
breaking ceremony for EPCOT Center. Copyright
Disney Enterprises, Inc. All rights reserved

“During its initial construction phase and first ten years
of operation, Disney World will directly generate $6.6 billion in measurable economic
benefit for the State of Florida as a whole,” said Kirk, summarizing an
independent study of the project conducted by the firm of Economic Research
Associates.

“Of this $6.6 billion estimate, $3.978 billion will result
in expenditures by new tourists attracted to the state by Disney World. Another
$2.261 billion of this total represents payrolls of new jobs created, and
approximately $414 million represents monies to be spent for construction
materials and equipment,” said Governor Kirk during his presentation.


Copyright Disney Enterprises, Inc. All rights reserved

Following a brief question and answer period, Governor Kirk
and Roy Disney flew to Jacksonville to tape a half-hour televised report to the
people of Florida, scheduled for statewide broadcast in color from 7 – 7:30
p.m. that evening. The program was scheduled to feature Walt Disney’s Florida
Film, which had been shown publicly for the first time during the invitational
presentation in Winter Park.

Okay, I know. It’s not realistic to expect that a recording of what was said & shown in the Park East Theatre 44
years ago that week will ever turn up. But that said … According to the paragraph above, there
was a half-hour TV special shown to the people of Florida on the night of
February 2, 1967. During which Roy O. Disney and Florida Governor Claude R.
Kirk, Jr. then went into some detail about what “Project Florida” would entail
as well as showing Walt’s EPCOT film.

Wouldn’t it stand to reason – either in Disney’s own
archives and/or buried away in the tape vault of a Jacksonville TV station –
that there would be a recording of this half-hour televised report? And if so … Well, wouldn’t
it be fascinating to watch that show now and then compare the “Disney World”
that was described back in 1967 (back when the Company was pressuring the
Florida legislature big-time so that they’d then grant the Mouse considerable
concessions when it came to the governance & zoning of this 27,400-acre parcel)
and the Walt Disney World Resort that we eventually wound up with?


Copyright Disney Enterprises, Inc. All rights reserved

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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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

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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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