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Monday Mouse Watch : Disney has trouble convincing guests to come make a “Magic Connection”

Jim Hill reports on the field test of these new handheld units. Which supposedly worked great … Once you could actually convince a tourist to come take part in this test, that is



Well, the first field test of the Walt Disney World Resort‘s new “Magic Connection” system was completed late last week. And — to be honest — things didn’t go quite as well as WDI R & D had hoped they would.

Don’t get me wrong, folks. The problem wasn’t with the technology. From what I hear, aside from a few minor GPS & battery-related issues, the “Disney Magic Connection” units worked great. In their exit interviews, guests who actually took part in last week’s test just raved about these wireless devices. They loved all the real-time park info that they were able to get out of this Nintendo DS.

“So what was the problem?,” you ask. Well, the Imagineers had originally hoped that they’d be able to recruit upwards of 60 families to take part in each day’s field test. But on most days, WDI had to settle for less than half that number. Mostly because cast members had such a tough time convincing families to come try “Disney Magic Connection.”

Which is understandable. When you consider that your typical family of tourists — in order to spend a day at the Magic Kingdom — must first …

 Copyright 2007 Disney. All Rights Reserved

  1. Leave their hotel and get the kids loaded in the rental car

  2. Battle the traffic on I-4 & World Drive

  3. Pay $11.00 for the privilege of parking their car

  4. After parking, unload all of the kids, the bags and the stroller

  5. Hike on over to the tram waiting area in the Magic Kingdom parking lot

  6. Once the tram arrives, quickly find seats for the entire family

  7. Ride the tram over to the Ticket & Transportation Center

  8. Then stand in line to buy their theme park tickets

  9. Hike up the ramp at the Monorail loading platform

  10. Wait for, then get loaded onto the next available Monorail

  11. Hike down the ramp from the Magic Kingdom Monorail Station

  12. Get the entire family through Bag Check

  13. Wait in line to present their tickets at the turnstiles

  14. Finally hand over those tickets, then help all of the kids with that Finger Scan device

At this point, most people have already invested an hour of their precious vacation time just in getting to the entrance of the Magic Kingdom. And to finally make it through the turnstiles and really be looking forward to that first ride … And then have some clown with a clipboard accost you, asking you if you’d be interested in taking part in some pilot program, was more than most parents with small children could bear at that moment.

 Copyright 2007 Disney. All Rights Reserved

Another aspect of the “Disney Magic Connection” field test that allegedly turned off a lot of would-be participants was the security deposit. You see, before these folks could actually get their hands on that DS, they were asked for a credit card. Which (strictly as a precaution) Mickey then took an imprint of. So that — in the event that these Magic Kingdom visitors accidentally left the theme park without first returning their test unit — Mouse House officials could then charge them $300 for the missing device.

As one Imagineering insider explained it to me:

“Trying to recruit guests to try out these DS units right after they came through the turnstiles was a bad idea. After riding over to the park on a crowded Monorail or a packed Ferry, people don’t want someone coming at them with a clipboard and then giving them a sales pitch. They just want to get inside and ride some rides.

And that $300 security deposit, asking people for an imprint of their credit card right after they’ve paid for their admission … That was a mistake too. A lot of people just turned and walked away as soon as we mentioned that security deposit.

Next time, we’ll do better. We’ll be smarter about where we try & recruit people. We’re now talking about putting cast members in the lobbies of the Grand Flo and the Poly. Do our pre-screening there.

 Copyright 199 Disney. All Rights Reserved

After all, people who stay in our high end resorts aren’t going to squawk if we ask them for a $300 security deposit. Particularly if we tell them that it’s only a precaution. That if they actually return the unit before they leave the park, they’ll never ever be charged.

Plus by recruiting test subjects in a much more relaxed setting, we’ll then be able to get guests who are genuinely interesting in testing a device like this. Rather than getting people who make some spur-of-the-moment decision as they enter the Magic Kingdom and then don’t even use the unit while they’re wandering around that park. Which is what a couple of families that we recruited last week actually did. They just used the device once or twice, then stuffed in a bag.”

But even with a much smaller sampling than they had originally hoped for, the Imagineers were very pleased with the way the “Disney Magic Connection” field test went. They enjoyed hearing guests rave about how they were able to get real-time info on every ride, show and attraction in the park that had a wait time. Which made it so much easier to decide what to do next during their day at the Magic Kingdom.

Of course, the beauty of that particular “Disney Magic Connection” feature is that it basically came free of charge. All the Imagineers had to do to make that happen was tie these wireless devices into the Magic Kingdom’s Flick system. Which — every three minutes — sends out a message parkwide about what the current wait times are.

 Copyright 2004 Disney. All Rights Reserved

Another cost-effective aspect of the “Disney Magic Connection” project is that these handheld units actually make use of the 400+ sensors that were put in place in this theme park back in 2004 for the “Pal Mickey” project. Of course, because there were areas in the Magic Kingdom where WDI deliberately didn’t put sensors (So that this interactive plush then wouldn’t speak up and ruin the show for all of the other guests) … The Imagineers had to install hundreds of additional sensors so that these Nintendo DS units would then tell the guests where they were. Which really drove up the start-up costs of this pilot program.

Speaking of costs … Because “Disney Magic Connection” cost so much to develop and install, WDI opted to go with a very limited field test of these new wireless devices. Meaning that — to date — only the Magic Kingdom has been wired for DS use. So were you to smuggle one of these handheld units out of that theme park and then go walk around Epcot, Hollywood Studios or Animal Kingdom … It wouldn’t work properly.

That said, the Imagineers remain supremely confident that they’ll be able to recover the millions of dollars that they’ve already spent on the development of “Disney Magic Connection.” Particularly since some of the special features that they expect to go live with with the next generation of these wireless devices are sure to be popular with WDW visitors.

“What sort of special features?,” you query. Well picture this : You’re sitting down to lunch at the Liberty Tree Tavern with your family. And as your waitress goes off to get your drinks, you ask what attraction the family would like to ride next after they’re done eating. And the kids immediately say “Space Mountain.”

Copyright 1998 Disney. All Rights Reserved

So you pull out your handy dandy “Disney Magic Connnection.” And you then check to see if there are any FastPasses left for that Tomorrowland attraction. And as it turns out, they are. So from your table right there in Liberty Square, you reserve FastPasses for your entire family to ride Space Mountain later that same afternoon.

And the beauty part of this proposed “Disney Magic Connection” feature is that you won’t need any paper FastPass tickets. Once you arrive at the attraction that you’ve reserved FastPasses for, you just show your handheld unit to the cast member who’s standing watch over the FastPass portion of the queue. Once he sees the virtual FastPass that’s displayed on the screen of your Nintendo DS, he’ll wave you and your family on through … And then you’re good to go.

It’s that particular feature (i.e. Being able to book FastPasses in advance through this wireless device) that the Imagineers feel will compell many guests to rent “Disney Magic Connection” devices for use over the entire length of their WDW vacations.

And — yes — I did say “rent.” As of right now, the Walt Disney Company has no plans to sell these handheld units. Nor will you be able to bring your own Nintendo DS into the park from home and then tap into Disney’s wireless network.

 Copyright 2004 Disney. All Rights Reserved

Of course, let’s remember that “Pal Mickey” started out as a rental-only device. And then — due to guest demand — that plan changed. So it’s possible (provided that the Imagineers can agree on an appropriate price point) that these “Disney Magic Connection” devices could someday be available for purchase.

But as of right now … That ain’t in the cards. As of this moment, all WDI is interested in doing is reviewing all of the material that was collected last week. Once they dig through that data, they’ll then decide what sort of changes need to be made to these “Disney Magic Connection” units before the next field test. Which could come as soon as March.

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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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 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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