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“Son of Faster, Cheaper” and “Chelsea Boys” offer peeks inside comical, colorful worlds

Jim Hill reviews two books this week — Floyd Norman’s “Son of Faster, Cheaper” and Glen Hanson and Allan Neuwirth’s “Chelsea Boys” — and find he enjoys both volumes. But for very different reasons.



I get letters like this all the time:

Dear Jim:

My family and I are traveling out to Southern California next month. Is there any way that you can pull a few strings and get us a special tour of Disney Feature Animation? We’re all such huge animation fans. And I’d dearly love to know what really goes on in that Sorcerer Mickey building.

Christopher C.
Weisbaden, Germany

Gee, I wish I really had that sort of pull, Christopher. But — these days — it’s all I can do to get myself somewhat regular access to the Disney lot (Jeese, you write one or two — or twelve — anti-Eisner articles. And suddenly all the suits in Team Disney Burbank want your head on a pike). So arranging a special tour of Walt Disney Feature Animation for some JHM fans is kind of out of the question. At least for the foreseeable future.

But — on the other hand — if you really want a sense of what actually goes out in the Sorcerer Mickey building, then I suggest that you pick up a copy of Floyd Norman’s great new book “Son of Faster, Cheaper” (Vignette Multimedia, October 2003). This amazing and amusing collection of cartoons will give you some real insight into what actually has been going on inside the Mouse House for the last few years.

For those of you who don’t know: Floyd Norman is a legend in the animation industry. One of the true veterans in his field, Floyd has been “pushing a pencil” for over 40 years now. Probably best known for his work as a story development artist, Norman has worked on features as famous as Walt Disney’s “The Jungle Book” as well as Pixar Animation Studio’s “Monsters, Inc.” Floyd also had a hand in the creation of some of your favorite Saturday morning cartoons during his stint over at Hanna Barbera.

The above — you’ll have to admit — is already one hell of a resume. But the real reason that Norman is a legend among animation insiders is because of his gag cartoons. Drawings that he’ll quickly throw off in order to amuse the other animators or story artists that he’s working with. This often caustic cartoons would comment on something that was going on at the studio at that very moment and/or sarcastically send up one of the clueless suits who was then in charge of a particular production.

It’s these drawings that you’ll find collected in “Son of Faster, Cheaper,” folks. Gags that were never intended to been seen outside of Disney, Hanna Barbera or Pixar. But now you can (You lucky people, you!), thanks to Norman’s great new collection of cartoons.

There’s honestly some wonderful funny stuff in this book, guys. Images that are both timely (Witness Floyd’s great “Clash of the Titans” cartoon. Where Steve Jobs and Michael Eisner are seen attempting to beat each other to death with bags of money) and timeless (An oddly touching drawing that Norman drew back in 1985, right after legendary Disney animation director Woolie Reitherman died in an auto accident. The cartoon shows Woolie — with his ever-present cigar still stuck in his teeth — arriving in heaven. Only to be cussed out by Walt Disney as soon as he reaches the Pearly Gates. Disney — in a halo, wings and gown — is dressing down Reitherman, saying things like “What the hell’s goin’ on down there?! I told you to keep an eye on things!!” And Woolie is muttering an apology: “Aw gee, Walt …” ).

And — if you’re not a fan of Michael Eisner — then you’re REALLY going to love “Son of Faster, Cheaper.” For Floyd totally skewers Disney’s CEO. His drawings have Eisner doing all sorts of outrageous things. Like:

Telling Disney security that “I want security doubled around the Disney lot.” The security officer snaps off a salute and says “Don’t fear those terrorists, sir.” As he strides away, Uncle Mikey says: “Terrorists? I’m talking about shareholders.’

Sharing his new plan for fiscal success with Pixar CEO Steve Jobs. “It’ll be great, Steve,” says Eisner. “You’ll remake all of the Disney movies in C.G. And then we’ll remake all of the Pixar movies in 2-D.”

Standing in the doorway at Disney Feature animation, clutching an enormous bag of cash, as yet another wave of laid-off animators carry their personal belongings out the door. As these artists exit, Eisner calls after them: “Bye! Thanks for making me richer! Bye-bye! Good luck!”

Mind you, Floyd doesn’t just bash the Mouse. There are some equally funny cartoons in this collection that poke fun at Pixar (for its Hawaiian shirt dress code), Dreamworks (To ridicule that studio’s decision to go forward with production of “The Prince of Egypt,” Jeffrey Katzenberg is shown clutching the two stone tables that contain the 10 Commandments as he descends from on high) as well as Hanna Barbera (To further lower the cost of making Saturday morning cartoons, Bill Hanna — in one of Floyd’s cartoons — makes a deal to stop shipping animation work overseas and start shipping production off-planet. The cartoon shows Hanna standing smiling with HB’s new production partner, Darth Vader).

But — primarily — Norman’s “Son of Faster, Cheaper” turns its laser sharp pencil toward the Mouse House. With most of the ridicule aimed at the studio’s now clueless executives (One particularly timely cartoon shows a Disney employee expressing shock at the news that “You’ve fired all the animators?” But the Disney executive tells this panicked staffer not to worry. To pick up the slack, he’s “hired twenty new vice presidents”). One of these drawings even takes a somewhat subtle shot at the sexual orientation of most of the VPs who work at Disney Feature Animation. This cartoon shows two WDFA staffers strolling along a corridor. One animator is saying to the other: “Remember when queens used to be the villains in Disney movies?” “Yeah,” the other animator laments. “And now they’re the guys that we work for.”

That’s just a sample of some of the truly funny, biting stuff that you’ll find in Floyd Norman’s “Son of Faster, Cheaper,” folks. If you’re an animation fan who’d like to get a comical look at what actually goes on inside the Mouse House, I can honestly think of no better book on the market today.

You can pick up your very own copy of “Son of Faster, Cheaper” over to the store, where you’ll find copies of Floyd’s book available for sale right now. So go order a copy now. You can thank me later.

Okay. Now that we’ve finished talking about “Son of Faster, Cheaper,” I’m now going to attempt one of the worst segues of all time. So please keep your hands and arms inside the car at all times.

And speaking of queens and biting but funny stuff — Allan Neuwirth’s publicist just sent me a copy of his brand new book, “Chelsea Boys.”

“Who’s Allan Neuwirth?” you ask. Well, a few months back, I wrote an extremely enthusiastic review here at JHM of Allan’s great animation history book, “Makin’ Toons: Inside the Most Popular Animated TV Shows & Movies” (Allworth Press, April 2003). Which you can read by following this link.

Well, Neuwirth now has a new book out. A collection of the extremely popular syndicated comic strip that Allan and Glen Hanson have been churning out for five years now. And — having just finished reading “Chelsea Boys” — I have to tell you folks that I really like what Neuwirth and Hanson have done here. Their comic strips are beautifully drawn and have some incredibly tight, warm, witty writing in them.

Of course, some folks might be turned off by the very idea of a comic strip that details the varied and various adventures that three gay roommates have as they fumble through life in NYC’s fashionable Chelsea neighborhood. And — given that “Chelsea Boys” features a lot of bedroom and bathroom humor — it’s clear that this book was not intended for small children and/or easily offended adults.

But — that said — me personally, I really enjoyed getting to know neurotic Nathan, naïve but deep Sky and over-the-top drag queen Soiree. Allan and Glen have done a great job here of fully fleshing out their characters. So — while we’re encouraged to laugh at Nathan for being a Barbara Streisand-aholic — we can also feel bad as his various attempts at romance misfire. And — instead of giving in the easy drag queen stereotype with Soiree — this “Chelsea Boys” character becomes someone that readers can easily sympathize with through the heartbreak of sudden career setbacks and his estranged dad’s passing.

Okay. I know. “Chelsea Boys” won’t be every JHM reader’s cup of tea. But I’m really glad that the nice folks at Alyson Publications sent me a preview copy of this particular comic strip collection. I really enjoyed seeing Glen Hanson’s detailed but elegant line work and he and Allan Neuwirth truly have a gift when it comes to character driven dialogue. Me personally? I’m hoping that this is the first of many “Chelsea Boys” collections. I’m really looking forward to finding out about what Nathan, Sky and Soiree have been up to.

So there you have it, folks. Two new cartoon collections that take you deep inside two unique, colorful worlds: Floyd Norman’s “Son of Faster, Cheaper” gives you a satiric peek inside the world of feature animation, while Glen Hanson and Allan Neuwirth’s “Chelsea Boys” takes you on a colorful tour of NYC’s trendiest neighborhood with three lovable characters.

Both books are well worth a look. So go pick up a copy of “Son of Faster, Cheaper” and/or “Chelsea Boys” today.

P.S. Allan Neuwirth’s other book — “Makin’ Toons: Inside the Most Popular TV Shows & Movies” — is also still available through If you’re a serious animation history fan, you HAVE to have a copy of this book in your library. So if you want to check out “Makin’ Toons” as well, take a look at the JHM review of the book where you’ll also find purchasing information.

If you’re planning on picking up a copy of “Chelsea

Boys” you can help support by ordering your copy

from by clicking the link to the right.

Your cost will (unfortunately) remain the same (though

it is currently 20% off!) But — if you go there through us — we

get a tiny cut of what you spend. So help keep Jim Hill behind the computer

and and pick up your copy of “Chelsea Boys” through the link

to the right.

And don’t forget: You can pick up a copy of “Son of

Faster, Cheaper” over at the

store, for sale right now.

Shop at

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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