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Huffington Post — Director Jeff Calhoun has nothing to “Hyde” when it comes to Disney’s “Newsies”

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You'd think — what with getting the revival of "Jekyll & Hyde" ready for its 13 week-long, limited engagement at the Marquis Theatre — that director Jeff Calhoun wouldn't have any time left for his other Broadway show, Disney's "Newsies."

But that's where you'd be wrong. Last month while he was out-of-town with this Frank Wildhorn musical in Chicago, Jeff used his one day off from "Hyde" to nip off to NYC's Nederlander Theatre to go check up on "Newsies." Making sure that this Tony Award-winner remained in tip-top shape as it began its second year on Broadway.

"We've had a lot of new kids come into the show over the past few
months. So I've made a point of regularly going by the Nederlander
Theatre to work with the cast," Calhoun explained. "I want to make sure
that the newer members of the 'Newsies' cast are just as sharp, just as well-rehearsed as the original members of this cast were."

Mind you, for Jeff, going back to the Nederlander is kind of like Old Home Week. Back when Calhoun worked with Tommy Tune, that Broadway legend used to rehearse all of his shows in that then-all-but-abandoned theater.

2013-04-19-Newsies2.jpg
Director Jeff Calhoun

"That was something that Tommy was famous for. If you hired him to
direct your show, Tommy wasn't going to work in some bland rehearsal
hall. He always had to work inside a theater. So that he could then see
what a scene might actually look like when it was up on a real stage as
he was still shaping & modeling that show," Jeff continued. "So we
rehearsed 'The Will Rogers Follies
,' 'Busker Alley
,' 'Grease
,' even
'Tommy Tune Tonite!' there. I've spent an awful lot of the past 20 years
in and around the Nederlander Theatre."

Of course, what's kind of ironic about "Newsies" now doing eight performances a week at Calhoun's old stomping grounds is that this particular Walt Disney Theatrical production was never ever supposed to go to Broadway.

"I swear to God. The original plan for 'Newsies' was that we were just going to do the pilot production at the Paper Mill Playhouse.
Prove that the stage version of this Disney movie actually worked with
audiences and then just make the show available for licensing for
regional productions," Jeff insisted. "Disney Theatrical had had so many
inquiries from high school & colleges about whether there was a
script available for a stage version of 'Newsies' that this pilot
production at the Paper Mill Playhouse was just supposed to be a means
to an end. A way for Disney to meet that demand."

But even back when Calhoun & this show's creative team were just getting "Newsies"
up on its feet, back when the temporary sets which the cast was pushing
around that empty rehearsal space were made out of unpainted plywood,
Jeff sensed that this pilot production had some real potential.

"Now you have to understand that I had never seen the movie version of 'Newsies
.'
Even
now, I still haven't. I really have to get around to seeing that movie
someday," Calhoun laughed. "Anyway … Even when I was seeing the stage
version of 'Newsies' in its rawest possible form, there was
something so cinematic about this show. Something so dynamic about the
guys as they stood there in that rehearsal space singing Alan Menken & Jack Feldman's songs and performing Chris Gattelli's choreographer that I thought to myself: Maybe this pilot production could go further than the Paper Mill Playhouse."

"In this business, you just never know. There's always more heartache
than there is success. But with this particular production — and the
very smart way that Disney Theatrical had put the whole thing together
— right from the get-go, 'Newsies' had the potential to be
something special," Jeff continued. "And at each stop along the way —
from the weeks we spent in that rehearsal hall to the month we were out
in front of an audience at the Paper Mill Playhouse right up until we
opened on Broadway — the creative team kept writing new lines, adding
songs, tightening scenes. Always looking for ways to improve this show."

2013-04-19-Newsies1.jpg
Members of the "Newsies" cast & creative team celebrate the one year
anniversary of Disney's "Newsies" Broadway opening

As for which member of the "Newsies" creative team was the most
responsible for this show's success … Well, while Calhoun doesn't like
to play favorites, he was quick to credit Tony Award-winner Harvey Fierstein with the clever way that he took Bob Tzudiker & Noni White's original screenplay and reimagined it for the stage.

"So much of what makes 'Newsies' work on Broadway can be traced
straight back to Harvey. He was the one who came up with the idea of
book-ending Act One with 'Santa Fe.' Harvey was also the one who decided
to change Jack's original love interest — who used to be David &
Les's sister in the movie — and then turning her into this pioneering
girl reporter. Which — if I'm remembering correctly — Harvey based on a
real person, Nellie Bly," Calhoun stated. "And every one of those changes, those new story choices that Harvey made just make 'Newsies' a better & stronger vehicle for the stage."

But if Jeff had to pick the main reason that "Newsies" has become
such a big hit on Broadway, to his way of thinking, it's all due to the
talented teenagers & young adults who make up the cast of this
show.


Copyright Disney Enterprises, Inc. All rights reserved

"When we initially opened at the Nederlander in March of 2011, we had
27 actors who were making their Broadway debuts," Calhoun stated. "So
while the 'Newsies' cast may not have been long on stage
experience, they more than made up it with energy & enthusiasm. And
that just comes rolling off the stage each night and energized the
audiences who are watching this show."

This is why — in order to make sure that "Newsies" maintains
its high energy & enthusiasm levels — Jeff has kept a close eye on
how this show has been recast. Making sure that each singer/dancer who
leaves this Disney Theatrical Production is replaced by an equally
talented performer.

"Now what's been kind of interesting is that — as 'Newsies' has
been going along and we've brought in replacement performers — the ages
of the kids that we've been casting has been skewing younger &
younger. We're now hiring 18 & 19 year-olds," Calhoun explained.
"Which was the age that a lot of the newsboys were when they went out on
strike in 1899. So in a weird sort of way, because we've now got more
age-appropriate performers appearing in this show, 'Newsies' is actually more authentic now than when it initially opened on Broadway."


Real "Newsies" back in the day

This sort of interesting factoid clearly tickled Jeff. But to
Calhoun's way of thinking, the very best part of being associated with "Newsies" is the impact that this Disney Theatrical production is having far beyond Broadway.

"For my generation, what made us dream of going to Broadway was the original production of 'A Chorus Line.' When I was growing up in Pittsburgh, I'd catch clips of that Michael Bennett
musical on television and think: That's what I want to do with my
life," Jeff recalled. "And when you think about how good Disney
Theatrical has been about getting 'Newsies' out there on television — whether it's on 'Dancing with the Stars' or on the Macy's Thanksgiving Day pre-parade show or earlier this month on 'Good Morning America'
— you gotta wonder how many kids are seeing our cast dance on
television and then thinking: That's what I want to do with my life. I
want to go to Broadway and dance. I'd kill to know what's going on in
dance schools all over the country right now. How many young guys are
coming through the door and signing up for classes, all because they've
seen Newsies on television and dream of someday dancing in a show like that."

Which then begs the question: Given that Calhoun is obviously so proud to be associated with "Newsies," does it bother him that — given all of his outside commitments these days (EX: getting this "Jekyll & Hyde"
revival ready for its limited Broadway engagement) — he's only able to
get over to the Nederlander Theatre once or twice a month now?


Tommy Tune (L) and Jeff Calhoun at the Broadway
opening night for Disney's "Newsies"

"Not really," Jeff said with a smile. "One of the lessons that Tommy
Tune taught me is that you never break up a winning team. So when I went
off to work on 'Jekyll & Hyde,' I took a lot of the 'Newsies'
design team with me. So even when I'll be at the Marquis working on my
new show, it will still feel & sound like I'm right back at the
Nederlander."

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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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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