Connect with us

General

Memories of Disneyland birthdays past

In honor of Saturday’s 49th birthday celebration at Disneyland, Wade Sampson looks back at some of the Anaheim theme park’s earlier anniversaries.

Published

on

“A lot of people didn’t believe in what we were doing…my brother had the worries of getting this money and fighting the bankers and things…but we ran out of money…a lot of people don’t realize that we had some very serious problems here, keeping this going…getting it started…But at this time, ten years after opening, I want to join my brother in saying, ‘Thanks to you people who have been here with us, and have been part of making this thing come across’….. But I just want to leave you with this thought…that it’s just been sort of a dress rehearsal, and we’re just getting started. So if any of you start resting on your laurels, just forget it.”

—Walt Disney at the Tencennial Celebration at the Disneyland Hotel Magnolia Room, July 17, 1965

“We were the inheritors. We inherited the traditions established by Walt and Roy Disney…the many brilliant people at the studio and the dedicated Disney people at WED. We have been fortunate in being a part of extending these traditions at Disneyland…and then carrying them across the country to Walt Disney World. It’s a time to remember that Disneyland was the Disney organization’s first venture in a totally new concept of person-to-person family entertainment. We accepted that challenge and established a worldwide reputation for our friendliness and cleanliness and very unique brand of showmanship. You’ll remember that at the Tenth Anniversary, Walt gave us a challenge. Those words said in 1965 are just as important tonight July 17, 1975 as we look forward to preserving and extending our great Disney heritage.”

—Donn Tatum, Chairman of the Board, at the dinner honoring the first Disneyland cast members, July 17, 1975

As Disneyland salutes its 49th birthday and makes preparations for the big 50th birthday next July, I wanted to take a few minutes to remember some of Disneyland’s past birthday celebrations.

There was no big Fifth Birthday celebration in 1960 because the celebration had begun the previous summer with the “Second Opening of Disneyland” and the appearance of the first E Ticket attractions: the monorail, the submarine voyage and the Matterhorn.

However, by the time of the Tenth Birthday celebration in 1965, it was time for the big Disneyland Tencennial from a special large comic book from DELL Publishing where Mickey and his friends celebrated the event to a special park parade and theme song which was later showcased on television as the “Tenth Anniversary Special”. That special television show reminded viewers not only of the World’s Fair attractions that would be coming to Disneyland like Mary Blair showing off the new facade for It’s A Small World but the new attractions in development like the Pirates of the Caribbean and Haunted Mansion. On Thursday, August 12, 1965, Disneyland’s 50 millionth guest, Mary Adams entered Disneyland.

In fact the publicity demands were so great for the Tencennial that a “Miss Disneyland” was chosen to help Walt Disney with all the events. Yes, the very first Disneyland Ambassador was also known as “Miss Disneyland” in the publicity and it was intended as a one year job. There were no plans to continue that role but the first Disneyland Ambassador proved to be so outstanding that the program has continued to this day.

That first Ambassador was a college student from Long Beach, California named Julie Reihm. She had been a tour guide at Disneyland during school vacations and weekends for the previous two years. Born in Galveston, Texas, Julie and her parents, Mr. and Mrs. Philip Reihm, moved to Long Beach when she was three months old. She lived there for over twenty years before becoming “Miss Disneyland”. She had a younger sister, Susie, and younger brother, Ryan, at the time. The official publicity declared that Julie was “5 feet f inches tall, with hazel eyes and dark brown hair, and weighs 117 pounds. In addition to her friend-making personality and smile, Julie has an excellent record in scholarship, music and public speaking. She hopes to become a teacher.”

Julie studied piano for ten years and won a gold certificate of merit from the Music Teachers Association of California. She sang in school choruses and in the Disneyland Tour Guide Glee Club. According to the publicity release, she also loved “outdoor sports, such as swimming, tennis, surfing and bicycling.”

When she received the honor of being the first Disneyland Ambassador, Julie said, “I’ve learned so many fascinating things about so many places from the Disneyland tours I have conducted for visitors from all parts of the world that I can hardly wait to see them for myself. I feel I’ve traveled everywhere because of the wonderful people I’ve met in Disneyland.”

Disneyland’s 25th birthday party in 1980 was celebrated with a twenty-five hour party and a special “I was there” button. Most Disneyphiles may not remember that at one time button collecting, not pin collecting, was the big Disney hobby. That twenty-five hour party lasted from 12:01 am July 17, 1980 to 1:00 am July 18th.

Disneyland’s 30th birthday in 1985 saw a television special hosted by John Forsythe and a very young Drew Barrymore. One of the things showcased in the special was the Gift Giver Extraordinare machine at the front of the park. The machine offered prizes to every 30th guest. Some were minor prizes like pins and free Disneyland passes. However, once a day, the machine gave away a free General Motors GEO automobile. If you got a winning ticket, you went to the Hub at Disneyland where a huge cake (and fortunately the GM GEO was small enough to fit in the cake) was displayed. The event host had the guest pull a lever to see what prize they had won like a plush Mickey and Minnie.

For Disneyland’s 35th birthday in 1990, the Disney Company had seen how successful that Gift Giver Extraordinaire was so it installed the “Dream Machine”. This time there were lots of minor prizes like free popcorn or ice cream so there were more winners but often winners with minor prizes never collected them because the tickets featured different Disney characters and those tickets were wildly collected and traded in an attempt to get a complete set. Yes, more cars were given away as well as well as Delta airline tickets.

In addition to the Disneyland birthday buttons, there were now also collectible pins that you could win from the Dream Machine and they reflected the various lands of the park. (However, there was some controversy that some of those pins like Donald in a spaceship and the pointed sheriff’s badge had sharp edges that might hurt children so they were replaced with a different version with rounded edges.)

There was a “Party Gras Parade,” complete with a Latin beat and a Mardi Gras theme, featuring 45-foot-tall balloon sculptures of favorite Disney characters. (The parade moved to Walt Disney World for its 20th birthday celebration the following year.)

And there was the ever present television special, this time hosted by Tony Danza, that often showcased now forgotten celebrities rather than the park and its history.

Disneyland’s 40th birthday in 1995 no longer emphasized the “magic” in its catch phrase. It was now “40 Years of Adventure” to take advantage of the opening of the new Indiana Jones ride. In fact at the official celebration, Indiana Jones slid from the top of the Matterhorn to an area off stage while singer Randy Travis at the top of the Matterhorn led the crowd in a rendition of “Happy Birthday”.

A time capsule in the shape of Sleeping Beauty’s castle (so it was referred to as a “Time Castle”) was buried in front of Disneyland’s Sleeping Beauty castle to be opened on Disneyland’s 80th birthday in 2035. It contained a good deal of 1995 merchandise.

Some of the 62 items included:

  • A “40 Years of Adventures” cast member nametag, with the name “Mickey”
  • Early photos of Disneyland
  • An aerial photo of the Disneyland resort
  • Various Disney logo merchandise from 1995
  • Photos and documentation of the just completed Disneyland attraction, Indiana Jones Adventure: Temple of the Forbidden Eye
  • A 1995 Disney press kit, and a copy of “Disney Magazine”
  • A scroll of thoughts and quotes from Michael Eisner, Roy Disney, Marty Sklar, and others.

Marking the spot is a plaque reading:

“Placed beneath this marker on July 17, 1995 – THE DISNEYLAND 40TH ANNIVERSARY TIME CASTLE. A Time Castle containing Disneyland memories, messages and milestones, lies beneath this spot. The Disneyland Time Castle is dedicated to the children of the 21st century, who may unlock its contents on the 80th Anniversary of Disneyland: July 17, 2035.”

For Disneyland’s 45th birthday? Well, there were a lot of pins including a special lapel pin recreating Sam McKim’s map of Disneyland from the 1950s and there was some free birthday cake at various locations. And Disneyland’s 50th? Well, most of you who frequent this website probably know all the big events: In Disneyland, Tomorrowland will debut “Buzz Lightyear’s Astro Blasters” a new version of the Magic Kingdom’s “Buzz Lightyear’s Space Ranger Spin.” And the Main Street Opera House will welcome”Disneyland – the First 50 Years,” a retrospective of the park, with plans and models of past attractions and those that were never built, as well as a new film featuring Walt reminiscing about the park.

In addition, Disneyland will debut a new fireworks show called “Remember,” saluting past and present “E ticket” attractions. A new parade will also debut next year, called “Walt Disney’ Parade of Dreams,” featuring floats themed to Beauty and the Beast, Pinocchio, the Little Mermaid, Alice in Wonderland and the Lion King. Space Mountain will also reopen after its extensive rehab.

Finally, Disney will redecorate the exterior of Sleeping Beauty’s Castle with tapestries, banners and crowns.

I suspect many readers of this website actually attended some of these birthday celebrations and will probably share their memories on the discussion board. I am sure I missed some highpoints but again, this was just a short trip down memory lane as Disneyland celebrates its 49th.

Discuss Article

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published.

General

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

Published

on

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  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

Continue Reading

General

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

Published

on

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

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

on

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

Trending