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Monday Mouse Watch: Will live action productions really help Pixar deal with its brand fatigue problem?

Jim Hill asks: What’s it going to take to make the domestic release of a new Pixar film seem like a special event again? Will live action projects like “John Carter of Mars” & “1906” really be enough to re-energize this animation studio’s U.S. fanbase?



I know, I know. Pixar diehards keep insisting that “Ratatouille” is this enormous success. That there’s no possible way that anyone could ever be disappointed with the way this Brad Bird film has performed to date.

Well, if that’s really the case, then someone should probably tell Brad that. For — in many of the recent interviews that Bird has given while doing promotion for the international release of this new Pixar Animation Studios production — the guy sounds pretty downbeat about the way “Ratatouille” has been received.

Don’t believe me? Okay. Let’s start with this quote from an interview that Brad did with the Herald Sun last month. Where this director reflects on how the entertainment press has been harping on the fact that “Ratatouille” didn’t earn as much domestically as the Pixar pictures that proceeded it.

“Certainly, some times you get the feeling people aren’t rooting for you any more within the industry. If it isn’t the Second Coming of the Lord it’s somehow a disappointment. I don’t know what you do about that.”

Or — better yet — how about Bird’s explanation as to why “Ratatouille” didn’t do as well as “Cars” did during its stateside release? In an interview that this acclaimed animation director did last week with Wally Hammond for Time Out London, Brad suggested that …

“I think we, with ‘Ratatouille’, have been more than a victim of a lot of fuzzy animal films that came out before us that just have a bunch of jabbering, wise-cracking practically interchangeable animals. People will take one look at our talking rats and think: ‘Oh! It’s one of those.’. And it’s true, they’ve not showed up. Even though it comes from Pixar. We’ve had the greatest reaction ever from people who have gone to see it, but the reaction to seeing it we’ve found surprising. And I think it’s partially down to that rack of animal films.”

Trust me, folks. If “Ratatouille” ‘s director is now out there admitting to the press that this picture didn’t do as well domestically as it had initially been projected to do (i.e. that the enormous audiences that had originally been expected to turn out for this new Disney / Pixar release did ” … not show[ed] up”) … Well, perhaps now you can understand why Pixar’s latest is considered to be something of a disappointment by the folks back in Burbank & Emeryville.

Not a huge disappointment, mind you. I mean, it’s hard to be dismissive of a movie that was as well reviewed as “Ratatouille” was. And the $204 million that this Brad Bird film has earned domestically to date (coupled with the $245.8 million that Pixar’s latest has pulled in so far over its overseas run) isn’t exactly chump change. And given that the DVD version of “Ratatouille” is expected to be a particularly strong seller when it hits store shelves next month, it’s not as if anyone in the executive suite is actually concerned that this project will eventually be able to recover all of its production & promotional costs.

 Copyright Disney / Chronicles Books. All Rights Reserved

But that said … Even as this Emeryville-based animation studio gets ready to celebrate (via the November 1st release of Karen Paik’s new book, “To Infinity and Beyond: The Story of Pixar Animation Studios” as well as the upcoming 14 city roll-out of Leslie Iwerk’s new documentary, “The Pixar Story”) over two decades of achievement … There are some very powerful individuals in both Burbank & Emeryville who are reportedly growing concerned with what is now being referred to as Pixar’s brand fatigue problem.

To explain: Though Disney’s own survey work shows that most moviegoers in the U.S. still hold the Pixar name in very high esteem (In fact, until just recently, more people associated the Pixar name with quality & innovation than did Disney), the slow-but-steady erosion of this animation studio’s domestic earnings over its last three pictures suggest that stateside audiences have begun taking Pixar for granted. That they no longer consider the release of a new feature from this animation studio to be a special event.

As one WDAS veteran explained it to me just last week:

“Pixar now finds itself in the exact same position that we were in back in the mid-to-late 1990s. Where we were putting out at least one new animated feature every year. And each film was then compared to the pictures that had proceeded it. And it wasn’t enough that we made a movie that did well at the box office or received good reviews. If that film didn’t make as much money as ‘The Lion King‘ did … Well, the press then labeled that picture a disappointment and said that it had failed to meet the studio’s expectations.

And it was stories like that that then allowed all of those creative VPs to start messing with our movies. To start giving us notes about what needed to be changed on these pictures. Which characters had to be made more sympathetic. What scenes needed to be cut. Which — in the end — is what wound up making the films that Feature Animation was making back then even worse.

Thank goodness that John Lasseter & Ed Catmull have Steve Jobs in their corner. As long as Jobs has Bob Iger‘s ear, John & Ed don’t ever have to worry about that sort of meddling. They can just go on making the sorts of movies that they want to make.”

And according to what Pixar insiders have been telling me … The people up in Emeryville don’t really buy into this brand fatigue idea. Not yet, anyway.

The way they see it, the real reason that this animation studio has seen progressive smaller grosses for the domestic releases of its last three pictures is that … Well, Pixar’s now dealing with a better educated consumer.

According to one 15-year Pixar vet put it to me this past Friday:

“Everybody knows now that — three to four months after our movies debut in theaters — that they then go on sale on DVD. So what’s the point of paying upwards of $50 – $60 to take your family out to see a single showing of the newest Pixar picture? When — if you can just wait a few months — you can then own that very same movie outright for just $15 – $20? Which your kids can then watch over & over again at home?

That’s what happened with ‘Ratatouille.’ It wasn’t that people didn’t go to Brad’s movie this past summer because they thought it was going to be bad. Far from it. We’ve got tons of surveys in hand that show that people were really looking forward to seeing ‘Ratatouille.’ But because of a number of factors that Disney & Pixar didn’t have any control over — ticket prices, gas prices, a very competitive summer at the multiplex — a lot of people just didn’t go out to the theater to see this movie. They opted instead to wait for the ‘Ratatouille’ DVD.

 Copyright 2007 Disney / Pixar. All Rights Reserved

Looking ahead, I can anticipate that we’ll probably have the exact same problem with ‘WALL * E.’ That that picture will also get great reviews and do well domestically for a few weeks due to good word-of-mouth. But in spite of that, a certain portion of that picture’s domestic audience — no matter how great the reviews are, how good the word-of-mouth is — will still opt to wait for the DVD.

Of course, that could change if we can figure out how to market ‘WALL * E’ as an event. As a movie that you have to see on the big screen.

But — to be honest — we don’t like using gimmicks like IMAX 3D in order to sell our movies. We believe that our pictures should be strong enough to stand on their own. That the stories that we tell, that the characters that we create should be enough all by themselves to compel people to come out and see our newest films while they’re still in theaters.”

Mind you, this isn’t to say that Pixar Animation Studios isn’t willing to experiment. That the folks up in Emeryville won’t ever tinker with their highly successful formula. Take — for example — that live-action project that Pixar currently has in development,”John Carter of Mars.” This is the first installment of a proposed trilogy of films that will be based on Edgar Rice Burrough‘s 11-volume Barsoom series and will feature plenty of CG.

The main reason that Pixar put “John Carter of Mars” into development is that they’re looking to expand the studio’s production parameters. In much the same way that Walt Disney used films like “Song of the South” and “20,000 Leagues Under the Sea” in order to prove to the world that the Mouse Factory could do more than continually crank out cartoons.

This is how the folks at Pixar will supposedly address their perceived brand fatigue problem. Not through tricks & gimmicks. But by deliberately stepping away from just producing CG animated features & shorts. By using the same storytelling craft & skill that they applied toward the creation of “Toy Story 2,” “Monsters, Inc.,” “Finding Nemo” and “The Incredibles” and then using it to bring to life what Edgar Rice Burrough’s unique vision of the planet Mars — with its 10-legged dogs and 8-legged horses — is like.

So there you have it, folks. Pixar hopes to re-energize domestic ticket sales by creating an effects filled live action film that is literally set out-of-this-world.

So what do you think? Will this gambit really be enough to help Pixar with its alleged brand fatigue problems? Or should the folks up in Emeryville just resign themselves to the fact that an ever-increasing portion of the U.S. audience is going to opt out of the movie-theater-going experience and instead wait for the DVD?

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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