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Scrooge U : Part VIII — Williams wins an Oscar

Jim Hill continues JHM's new series with a look at yet another adaptation of "A Christmas Carol." This time around, Jim talks about Richard Williams' Academy Award-winning animated version from 1971



Okay. I know. We all love those moments in "A Christmas Carol" after Scrooge has been redeemed. When the old skinflint tries to make amends to all those he's wronged over the years. That's when Dickens' classic holiday tale becomes truly heart-warming.

But — prior to this point in the narrative — "A Christmas Carol" is a ghost story. And a pretty frightening one at that.

And nobody knew that better than animation master Richard Williams. Who — in 1971 — crafted perhaps the most chilling version of this holiday tale ever produced.

Copyright 1993 HGV Productions Inc.

Until he was given the opportunity to direct this half-hour-long holiday special, Williams was probably best known for the stylized credit sequences & animated vignettes that he'd created for such 1960s films like "What's New, Pussycat?" "A Funny Thing Happened on the Way to the Forum" and "The Charge of the Light Brigade." It was those sequences — plus a well received series of TV commercials — that eventually brought Richard to the attention of animation legend Chuck Jones.

You see, ABC had just hired Jones to be its new Vice President of Children's Programming. Which meant that he was in charge of developing new kid-friendly series & specials for that television network. And after seeing William's work (Particularly Richard's stuff from "The Charge of the Light Brigade." Which resembled 1800s pen & ink drawings come to life), Chuck reportedly thought this guy could do something really special with Charles Dickens' "A Christmas Carol."

Copyright 1977 The Bobs-Merrill Company, Inc.

So these two animation masters met to discuss the project. But before he'd agree to direct this holiday special, Williams allegedly set two conditions:

1) Richard wanted this new animated version of "A Christmas Carol" to resemble (as closely as possible) the style of John Leech's illustrations from the original 1843 edition of Dickens' holiday tale.

2) Williams wanted this version of "A Christmas Carol" to be dark & scary as possible. To really play up the supernatural elements of the story.

Jones supposedly agreed to both of these conditions. He even reportedly offered to use his position as the executive producer of this holiday special to run interference for Williams. Given that ABC executives were almost certain to freak once they saw how dark Richard intended on getting with his version of "A Christmas Carol."

This perhaps explains why this animated version of Dickens' holiday tale is the only one with a secondary title. Which flat-out warns the viewing audience that "A Christmas Carol" is " … A Ghost Story of Christmas."

Copyright 1993 HGV Productions Inc.

Given that this version of "A Christmas Carol" is only 26 minutes long, Williams doesn't waste a second. Starting with this animated special's masterful opening shot (Where — in one continous pan — the camera completes three full inversions over a scratchy pen-and-ink drawing of 1840s London before finally arriving outside of Scrooge & Marley's counting house), we're quickly introduced to Ebenezer, Bob Crachit, Scrooge's nephew Fred as well as those two gentlemen who are seeking contributions to the poor.

With Michael Redgrave handling the voice-over narration and Alistair Sim reprising his brilliant performance from the 1951 version of "A Christmas Carol," you're immediately sucked into Williams' confident retelling of this holiday tale. Your eye is completely captured by the various animation techniques that are used in the making of this TV special. Which literally brings Leech's illustrations to life.

But then Scrooge heads for home. And — after spying Jacob's face on his door knocker — Ebenezer goes inside the house. And that's when Richard really starts piling on the frights.

Copyright 1993 HGV Productions Inc.

I mean, Williams doesn't even allow Scrooge to put on his night shirt before he starts serving up the scares. Even before Ebenezer can climb upstairs, Richard has four ghostly horses pulling a loaded hearse suddenly fly by him … And then disappear in the gloom at the top of the stairs.

And Marley … Jeese, this may be the scariest version of Jacob Marley to ever appear on screen. When Scrooge's old partner finally unties that bandage that's holding his jaw in place. And his mouth gapes unnaturally because Jacob's jawbone is now resting in the middle of his chest … That's just … disturbing.

Copyright 1993 HGV Productions Inc.

Williams even manages to turn the Ghost of Christmas Past (Who is usually portrayed as this innocent youth who's wise beyond their years) as something sinister. He achieves this effect by having that character animated to always look as though … Well, as a person would see the Ghost of Christmas Past if they were having double vision. So literally, the entire time that this character is on screen with Scrooge, the Ghost of Christmas Past seems to be coming in and out of focus.

Copyright 1993 HGV Productions Inc.

And leave to Richard to insist on including that portion of the Ghost of Christmas Present's tale that most film-makers deliberately delete. As in: That moment in Dickens' story when this holiday spirit whips open his robe to reveal Ignorance and Want at his feet.

Copyright 1993 HGV Productions Inc.

Yeah, the middle section of this animated version of "A Christmas Carol" just keeps getting darker & darker, grimmer & grimmer. We first meet the businessmen at the Exchange who won't go to Scrooge's funeral unless a lunch is provided. Then the charwoman & the laundress selling Ebenezer's lines & bed curtains to Old Joe at the Rag & Bone Shop. Followed by the Ghost of Christmas Yet to Be showing Scrooge his own corpse laid out on his now-stripped-bare bed.

Copyright 1993 HGV Productions Inc.

Then Tiny Tim's death is revealed, followed by Scrooge's own headstone. And then finally — finally ! — this animated holiday special begins to lighten up. And I mean that literally. Given that — when Scrooge throws up his window to ask that young boy who's passing in the street if the prize turkey is still at the poulterer — it's a bright, clear day in London. Sunshine floods this once-shadow-filled city as Ebenezer rushes around, making amends.

Admittedly, this is an extremely concise, fast-paced version of "A Christmas Carol." But it still packs a punch. This 26-minute-long animated special has all the heart & hits the very same emotional beats that all the best full-length versions of Dickens' holiday tale do. But what makes Williams' version truly unique is that it's a legitimate ghost story. More importantly, it's not afraid to pile on the scares.

Given the quality of the animation & the storytelling, it's not all that surprising to learn that the Richard Williams' version of "A Christmas Carol" was acclaimed. But what is rather surprising is that many animation professionals were so taken with Williams' work that — after a brief theatrical run (So that this holiday TV special could then rightfully be considered for an Academy Award) — this film was then nominated for Best Animated Short of 1972.

And you want to hear something truly crazy? It actually won!

Copyright 1977 The Bobs-Merrill Company, Inc.

Mind you, not everyone who works in the animation industry was thrilled that a holiday special that had been originally created for television wound up winning that year's Oscar. And these industry insiders eventually raised such a stink that the Academy of Motion Picture Arts & Sciences was then forced to change its qualifying criteria for animated shorts (Translation: Any short that appears on television prior to its mandatory qualifying run in theaters is now automatically disqualified).

Which now makes what happened to Richard Williams' version of "A Christmas Carol" seem all the more remarkable. That this dark, grim take on Dickens' holiday tale could be first be embraced by so many people. Then go on to claim top honors in Hollywood

"Now wait a minute," you say. " If this is an Academy-Award winning short and it was so widely acclaimed back in the 1970s, then why isn't it shown on television anymore? Or — for that matter — why isn't there at least a DVD version of Richard Williams' 'A Christmas Carol' available for me to see?"

I honestly don't know what to tell you, folks. I know that this version of "A Christmas Carol" did continue to air on ABC for a couple of years about its 1971 debut. But then ABC took this holiday special off of its seasonal broadcast roster because — the way I hear it — certain executives in children's programming (Wait a minute … Didn't Michael Eisner work in children's programming at ABC back in the 1970s? … You don't suppose … Nah … Forget  I said anything … Anyway …) thought that this show was 'way too scary for kids.

So ABC stopped broadcasting this version of "A Christmas Carol." And none of the other networks acquired the rights to Williams' holiday special because (again) this animated version of Dickens' holiday tale was thought to be too scary for kids. So the show just sort of fell through the cracks.

But you wanna hear something funny? Back in 1993, Fisher Price began making this version of "A Christmas Carol" available for sale through its now-pretty-much defunct VHS division. And — according to this family-friendly firm — Richard Williams' extremely scary take on Charles Dickens' classic holiday tale was suitable viewing for ages 3 and up.

Five years later, Anchor Bay acquired the rights to distribute a VHS version of this highly acclaimed film. But once their rights lapsed … I'm not sure who wound up with control of this holiday special.

But what I do know is that VHS versions of Richard Williams' "A Christmas Carol" are currently going for beaucoup bucks on the secondary market. Right now, has used copies of the Fisher Price version of this film starting at $38.95. As for the Anchor Bay version of this holiday special … Well, used copies of that version of "A Christmas Carol" are now starting at $249.99.

You read that right. $249.99. And that's just the lowest price that Amazon currently has listed. There are other copies of the Anchor Bay version of "A Christmas Carol" going for as high as $349.90.

"But … But … But …," you sputter, "Who would pay that much for a used VHS copy of an old ABC special?" Animation fans, my friends. People who saw this version of "A Christmas Carol" back when it originally aired on ABC in 1971 and remember how masterful it was. They're the ones who are now willing to pay top dollar in order to see this Richard Williams masterwork again.

Which really makes you think. Given the pent-up demand that's obviously out there right now among animation afficiandos, some enterprising entertainment company could really clean up if they were to make Richard Williams' "A Christmas Carol" available on DVD.

Well, here's hoping that that's one holiday wish that finally comes true soon.

Anyway, that's my story on Richard Williams' version of "A Christmas Carol" … Tomorrow, it's a celebrity-filled version of Dickens' classic holiday tale. Sort of.

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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