Connect with us


How the Osborne Family Spectacle of Dancing Lights made its way from Arkansas to Walt Disney World



Picture this: It's late June of 1995. And the folks in charge of Disney-MGM Studios are racking their brains, trying to come up with some
sort of signature holiday event for that theme park.

"The Magic Kingdom had Mickey's Very Merry Christmas Party
and Epcot had its Candlelight Processional," John Phelan, show director for Disney
Creative Entertainment remembered. "We wanted to stage something similar at the
Studios, give people a really strong reason to come out to that theme park
during the holiday season. But we just couldn't come with a workable hook for
this proposed seasonal show."

Today's article is sponsored by

Until Bruce Laval (who – at that time – was Executive Vice
President of Theme Parks at the Walt Disney World Resort) came into work one
day and mentioned something that he'd seen on CNN the night before. Which was
this brief news story about how the Arkansas Supreme Court had just ordered that
some homeowner in Little Rock couldn't put up his over-the-top holiday lights
display this year

 "So Bruce says to me 'Maybe
we could do something with this. I think you should give this guy a call,'"
Phelan continued.

So John then picks up the phone and eventually gets ahold of
the Arkansas Research Medical Testing Center. Which is the business that
Arkansas philanthropist Jennings Osborne owned.

The 1993 version of the Osborne Family's Christmas Lights Display in Little Rock, AR.
Photo by Danny Johnston / Associated Press

"It was a relatively quick phone call," Phelan recalled. "Jennings
didn't quite understand what I was proposing. So he told me to put it in letter
form and then send it to his attorney. So I did that and then I headed out for
my annual vacation."

And when John got back into the office two weeks later, he
found this huge box sitting on his desk which was full of Christmas lights, press
clippings, candy canes and cookies.

"Jennings' attorney had gotten my letter and – realizing that
client was a huge Disney fan – immediately forwarded my proposal to him," John
laughed. "And when Jennings realized that it was THE Walt Disney Company that
was looking to display his family's holiday lights at MGM … Well, that's when Jennings
insisted that I immediately come on down to Little Rock and see what he had to

The view from the street of the Osborne Family home during 1993's holiday season.
Photo by Danny Johnston / Associated Press

And that's how – just a week or so later — Phelan found himself
standing in Osborne's driveway with Disney-MGM's technical director, as
Jennings then took them on a tour of all the storage sheds that he used to
house his three million holiday lights. As these two WDW employees then tried
to get a sense of what the Osborne Family had created could then be successfully
translated to Residential Street on the Disney-MGM Studio backlot.

"You have to understand that Osborne – in an attempt to
silence his neighbor's complaints about his family's annual holiday lights
display – had actually purchased the houses on either side of his home. And
each of these houses then had storage sheds in their backyards that were just crammed
full of Christmas lights," John continued.

And as Phelan and his assistant looked over all of the
elements that Osborne had collected over the past 9 years – the 70 foot-tall
Christmas tree, the two rotating carousels, the 100 angels with flapping wings,
plus the steam train which was driven by Mickey Mouse – and then heard the
story about how this holiday lights display had gotten started (i.e. Back in 1986,
Jennings' then-six-year-old daughter, Breezy had asked her father if they could
please put some Christmas lights on their house. Osborne responded by draping
their home with 1000 red lights that holiday season. And things kind of
snowballed from there … ), John kind of got a vision of what Disney could do
with the Jennings Family's holiday display.

Another angle of the Osborne Family Home on Cantrell Road in Little Rock, AR during
the 1993 holiday season. Photo by David Gottschalk

"You have to understand that most of this stuff was the kind
of holiday lights that you'd buy at your local store. Just 50 to 100 bulbs to a
strand," Phelan explained. "But if we were to use all of these elements to decorate
the houses on Residential Street and then kind of recreate what Jennings had
done in Little Rock, MGM would then be home to the ultimate Americana Christmas

So the Walt Disney Company quickly cut a deal with Osborne.
And the next thing you know, four 18-wheel Mayflower Moving Vans loaded with
Christmas lights are headed back to Orlando. Where – for a while there, anyway –
it was pretty touch-and-go whether this display would actually be up in time
for the 1995 holiday season.

"These lights didn't actually arrive on property 'til
November 4th. Which is why we then had to have three teams of
technicians working 'round the clock for three weeks straight to try and get
all of those lights up along Residential Street," John said. "Jennings even
sent four of his own guys down to help us out that first year, show us how the bigger
pieces like the carousel went together."

Walt Disney World lighting technician Dan Summers
prepares toy soldiers for the Osborne Family
Spectacle of Dancing Lights. Copyright
Disney Enterprises, Inc. All
rights reserved

On the night of November 24, 1995, WDW officials threw the
switch and the first Guests walked down Disney-MGM's Residential Street and
experienced the Osborne Lights. And right from that very first night, Phelan
knew that they had a holiday hit on their hands.

"I was standing behind this family who were standing under
that huge canopy of red lights which Jennings had created. And I watched as the
mother in this family turned to her young son and said 'Merry Christmas,' "
John explained. "And you just knew – from the sound of this woman's voice –
that this was this Mom's very first 'Merry Christmas' of the holiday season. That
being surrounded by the Osborne Lights like that had just filled this woman
with the holiday spirit."

And given the overwhelmingly positive reaction that the
Osborne Lights got from WDW Guests during the 1995 holiday season, Disney-MGM
quickly made plans to make this display a perennial. And with each new edition
of the Osborne Lights, Disney's techs kept just what Jennings did. Which was
add a few more lights every year until this display was eventually made up of more
than 5 million lights.

Photo by David Roark. Copyright Disney Enterprises, Inc. All rights reserved

"And when Residential Street gave way to Lights, Motors,
… Well, we just told our Guests that – just like the Osborne Lights got
too big for Little Rock – MGM's holiday lights display outgrew Residential
Street. Which is why we then had to move it to the Big City," Phelan continued.

And every year, Jennings and his family would come on down
to Disney World so that they could once again enjoy all of the lights that used
to decorate their homes.

"That was part of our deal with the Osborne Family. Jennings
didn't want any money for the use of his lights. But he and his family would
always come down to Disney World December 23rd through January 1st.
And we'd then treat them to a suite at the Grand Floridian. And Jennings and
his family would come over to the Studios for one night of their visit. And we'd
then have this special ceremony where Jennings & Breezy would turn on the
lights for that night," John recalled.

In a 2006 photo, Mickey Mouse and Jennings Osborne join the captains of the University
of Arkansas football team to turn on the Osborne Family Spectacle of Dancing Lights.
Copyright Disney Enterprises, Inc. All rights reserved

The Osborne Family's visit for the 2011 holiday season is
going to be especially poignant, given that Jennings passed away this past

"We've made a point of working a couple of tributes to
Jennings into this year's version of the Osborne Lights. Like the single
all-white angel who flies over the Streets of America's central square and that
flat-screen we've set up in one of the storefront's windows which tells the
whole story of how the Osborne Family Lights made the trip from Arkansas to
Walt Disney World
," Phelan stated. "But there's just no way that you can
replace someone who was as kind and as generous as Jennings Osborne was."

Which brings me to John's favorite Jennings Osborne story.
Which was when he asked one of the technicians who worked on the original
Little Rock, AR version of this holiday display why they positioned their
red-canopy-of-lights so low to the ground.

Photo by Gene Duncan. Copyright Disney Enterprises, Inc. All rights reserved

"And this tech explained to me that Jennings wanted to give
people the feeling that they were actually inside the lights. That they were completely
surrounded by the holidays, which would then hopefully fill them up with the
holiday spirit. And that's what we now to try to do every year at Disney's
Hollywood Studios," Phelan concluded. "Especially with our Streets of America
version of the Osborne Family Spectacle of Dancing Lights. We try and completely
surround our Guests with the holidays. Just like Jennings Osborne used to do back
in Little Rock with the original version of this display."

So how many of you JHM readers have made a special trip to Disney's
Hollywood Studios just to see the Osborne Lights? More importantly, how many of
you have made a holiday tradition out of searching this display for Mitzi's
purple cat?

Special thanks to the nice folks at Pixie Vacations for sponsoring today's JHM column.


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.

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *


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



Listen to the Article

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

Continue Reading


Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont



Listen to the Article

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

Continue Reading


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



Listen to the Article

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

Continue Reading