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Monday Mouse Watch : Will a new name really be enough to boost ticket sales for WDW’s “Pirate & Princess Party” ?

Jim Hill brings you a pile of “Pirates of the Caribbean” -related news. Including the tabling of the “Tortuga” restaurant project

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Do you remember how — at the very start of “Pirates of the Caribbean: Dead Man’s Chest” — the crew of the Black Pearl had spent months at seas without doing “… a speck of honest pirating”? Which is why they then asked Capt. Jack Sparrow when all this extra effort was going to translate into some tangible treasure.


 
Copyright 2006 Disney / Jerry Bruckheimer Films. All Rights Reserved


Well, if you listen closely, you’ll hear the same sort of grumbling coming out of the Magic Kingdom these days. For WDW officials have spent more than a year now (and several million dollars) trying to turn that theme park’s “Pirate & Princess Party” into a financial success. But – to date – they have little to show for all that extra effort.


On paper anyway, this after-hours event should have been a huge success. After all, it was modeled on the popular “Mickey’s Not-So-Scary Halloween Party” and “Mickey’s Very Merry Christmas Party” hard tickets. More to the point, “Disney’s Pirate & Princess Party” was tied to two highly successful Disney franchises (i.e. Pirates of the Caribbean and Disney Princess).


And given that Disney thought that it had a can’t-miss proposition here, the company spared no expense when it came to getting “Pirate & Princess” off the ground back in January of 2007. They had a 39-foot-long pirate ship float built for “Disney’s Enchanted Adventures Parade.” Not to mention having a brand-new fireworks extravaganza – “Music, Magic and Mayhem” – created at a capper for this after-hours event.



 Copyright 2006 Disney. All Rights Reserved


So you’re talking about Walt Disney Creative Entertainment pouring millions on the development & creation of this new hard ticket for the Magic Kingdom. All with the understanding that the company would then be able to make tens of millions off of the sales of admissions to this after-hours party.


But where 30,000 guests will sometimes crowd into that WDW theme park to experience “Mickey’s Not-So-Scary Halloween Party” and/or “Mickey’s Very Merry Christmas Party” … When it comes to “Disney’s Pirate & Princess Party,” there have been nights when only 9,000 people have purchased tickets to this hard ticket. And given that Disney has to sell at least 10,000 admissions to each individual “Pirate & Princess Party” in order for this after-hours event to break even … Well, that’s a problem.


Which is why – in order to contain costs (as well as lower the break-even point for this new Magic Kingdom hard ticket) – Mickey has begun making some trims. Cutting back on big stuff (i.e. Dropping that haunted river boat cruise around the Rivers of America. Not to mention cutting back “Disney’s Enchanted Adventures Parade” from two runs through the park each night to just one) as well as some little things (i.e. Cast members no longer handing out Hershey’s Treasures candies at the 14 “Treasure Spots” scattered around the park).


 
Copyright 2008 Disney. All Rights Reserved


Mind you, WDW officials haven’t given up on “Pirates & Princess.” Not yet, anyway. With the hope that – with some minor adjustment – this after-hours Magic Kingdom event can still become a financial success … Well, Disney’s done everything from shifting around the night that this hard ticket is typically held on (i.e. From Mondays to Tuesdays to Fridays to Saturdays) to even changing its name (Starting on April 1st, this after-hours events will then be known as “Mickey’s Pirate & Princess Party”).


But at the same time, it’s hard to ignore the handwriting on the wall. Given that sales of “Pirates of the Caribbean” -related merchandise are trending downward, it’s obvious that the public’s interest in Jack Sparrow & his pirate pals is waning. Which is why it may have been a mistake to build an entire hard ticket event around this particular set of characters.


Given Disney’s on-going problem with moving tickets to the “Pirate & Princess Party” as well as eroding sales levels for “POTC” merch … Well, this may explain why the Magic Kingdom recently decided to table the “Tortuga” project.



 Copyright 1971 Walt Disney Productions
All Rights Reserved


For those of you who don’t know … The “Tortuga” project was to have turned the old Adventureland Veranda space into a “Cinderella’s Royal Table” – like dining experience. Only in this version – as you were tucking in to some authentic Caribbean cuisine – Capt. Jack Sparrow and his associates would have suddenly come bursting into that restaurant.


And as these rascally rogues slowly made their way through the hall looking for purses to pinch, they would have also signed autographs & posed for pictures with the patrons. Of course, once Capt. Jack determined that there was no rum to be had in the place, these pirates would have immediately vacated the premises … At least until the restaurant’s next seating, that is.


Anyway … The “Tortuga” project actually made it pretty far along in WDW’s development pipeline. The executives who were trying to get this new Magic Kingdom dining experience approved even went so far as to build a mock-up of the restaurant inside Disney World’s test kitchen. Which is located in the space that Bonfamille’s used to occupy in the French Quarter section of Disney’s Port Orleans Resort.



Copyright 2005 Disney. All Rights Reserved


And from what I understand, the WDW execs who actually took part in this “Tortuga” test meal had a fine time. They loved being hassled by that Jack Sparrow face character who lurched up to their table in mid-meal. These suits agreed that the guests would probably get a kick out of a Disney World dining experience like this.


“So why didn’t the ‘Tortuga’ project go forward?,” you ask. Well, in addition to the problems associated with the “Pirates & Princess Party” and those declining “Pirates of the Caribbean” merchandise sales … There was the matter of what it would cost to change the Adventureland Veranda from a quick service facility to a full service restaurant.


Then when you factor in that the Magic Kingdom doesn’t really need a brand-new full service restaurant right now (Why For? Well, while places like Liberty Tree Tavern and the Crystal Palace are typically running at 90 – 95% occupancy at lunch & dinner these days, there are still in-park facilities like Tony’s Town Square that will have empty tables at various times of the day. So why should WDW officials spend the money necessary to add a brand-new dining facility to the Magic Kingdom when that theme park isn’t really making full use of the restaurants that it already has?) … It just didn’t make sense to spend the money now that would be necessary to turn the Adventureland Veranda into a “Pirates of the Caribbean” -themed dining experience.



Copyright 1973 Walt Disney Productions. All Rights Reserved


Mind you, this isn’t to say that – at some point in the future – that WDW officials won’t revisit this idea. Particularly if the Magic Kingdom sees a sudden surge in the occupancy rates for that theme park’s full service restaurants. If that happens … Then it actually makes sense to add something like “Tortuga” to the MK’s inventory.


But as of right now … What with “Pirate & Princess” still struggling to catch on with the public (I’m told that WDW management will be carefully monitoring this hard ticket event during the first two weeks of April. To see if its new name – i.e. “Mickey’s Pirate & Princess Party” – has any real impact on ticket sales) as well as those dwindling “POTC” merch sales … It just made more sense to table “Tortuga” ’til at least the summer of 2012. Which is when (in theory, anyway) “Pirates of the Caribbean 4” will come sailing into a multiplex near you.


If it’s any consolation, while Disney theme park patrons appear to be losing their enthusiasm for Jack Sparrow and Co., I’m told that Best Buy sales associates still love the “Pirates of the Caribbean” films. As one longtime employee of this retail chain recently explained it to me:



 Copyright 2007 Disney / Jerry Bruckheimer Films. All Rights Reserved



“These past three months, Best Buy has literally sold hundreds of Blu-Ray Hi-def disc players and flat screen HDTVs on the back of ‘At World’s End.‘ All we have to do is throw the Blu-Ray version of that movie into one of our in-store players and then select the Maelstrom sequence. And people will literally stop moving in the aisles. They’ll just stand there and goggle up at the flat screens, marveling at how clear the visual effects are, how you can see every detail that Disney put up there on the screen. And soon as that scene in the movie is over, they then turn to the nearest sales associates and say ‘Gimmee one of those.’ “


So Jack Sparrow hasn’t lost his touch. At least when it comes to the retail world. It’s only when you get the theme park side of the equation that the wind seems to have gone out of the Black Pearl’s sails.


But what do you folks think? Will changing this hard ticket’s name to “Mickey’s Pirate & Princess Party” actuallly have an impact on ticket sales? Or do you think that – no matter what the Mouse does – that this after-hours event will never be as popular as “Mickey’s Not-So-Scary Halloween Party” and/or “Mickey’s Very Merry Christmas Party”?


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  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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