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The Disney 9/11 stories continue …

JHM readers continue to share their stories of what it was really like to be at various Disney resorts as these tragic events unfold. In today's article, we journey from Tokyo to Paris to Anaheim

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You know, when people usually talk about what happened on 9/11, the focus (for obvious reasons) is on New York, Washington D.C. and that field just outside of Shanksville, PA. But — as was proven by this past Wednesday's story on JHM — the impact of these tragic events was felt the world 'round.

And given we've already discussed what it was like to be at Walt Disney World on that fateful day (Though — given the number of e-mails that I have received over the past two days from other cast members & guests who were also at the resort on September 11, 2001 that have stories that they'd like to share — I'm now giving some semi-serious thought to doing a WDW 9/11 follow-up article), I thought that I might now try to show you just how far reaching the effects of these planes crashes actually were.

Let's start with Disneyland-Paris. Colin W. now talks about what his family experienced on 9/11:

I had planned a family visit at the Park for late September 2001 — but then came 9/11. I was unable to make that trip, but we did not want to let our pre-paid vacation go to waste so my wife and three kids went alone and gave me updates by phone from the park.

From the moment of their arrival they were amazed — the parking lot was completely empty, something we had never experienced. The family stepped onto the moving sidewalk that carries guests to the entrance, but they were totally alone — and this was several hours after opening time. The Disney music echoed a bit eerily from the walls and the first workers they saw (who seemed quite bored) were waiting to search the family's bags. That was definitely something new.

Inside the park, the family found absolutely no lines — all attractions were open for immediate boarding. They and the other rare visitors could wander to the Pirates and have a whole boat for each family. The Fantasyland rides could be repeated as often as the kids wanted.

The Cafe Hyperion (where we prefiously had stopped a number of times for a hamburger, while watching a visiting Chinese acrobatic group perform "Mulan") was now like a vast nearly empty theater.

My wife said that I could have spent the whole day at the wonderful walk-through display of Captain Nemo's Nautilus (one of my favorites) without being disturbed by other visitors.

It was a unique experience but naturally it was also depressing when one recalled the reason for the absence of the normal crowd.

Then Joe in Japan shares a melancholy memory of what it was like to be at Tokyo Disneyland Resort right after 9/11:

It's fascinating to read the accounts of people who were at WDW the morning of 9-11. For us in Japan, the attacks occurred at around 10:30 p.m. local time…

My wife and I had been preparing for our visit to the recently-opened Tokyo DisneySea the next day and stay at the MiraCosta Hotel. It was in the late evening while we were watching FOX NEWS at home when the report came of an airplane crash in NYC. While we couldn't take our eyes off the screen, the next plane struck. We just sat there silently gazing at the TV set. We stayed up until very late watching the updates, then we realized: "We're supposed to start our Disney vacation tomorrow morning!"

We discussed it for a while and decided to go through with our plans. We got up early the next morning and made our way to Tokyo Disney Resort an hour from our home. When we registered at the hotel, they told us that the Parks would open an hour or two later than originally scheduled. Later I learned that Disney told OLC to take pre-cautionary measures.

TDR being located between two major airports, we could see airplanes flying above us (since no flight bans were implemented that time) and just thinking how creepy it felt. Well, the gates opened late but even with Japanese cast members, there seemed to be a sense of "something didn't feel right." Many of that CM friends that I saw (and knew I was an American) came up to me and asked how I was.

One of the more strange moments was going into the American Waterfront area of early-1900s New York City. It just felt awkward walking through there. It's not really the city and it doesn't feature buildings like the WTC. However, it was just unpleasant. We saw the Broadway show "Encore!" and one of the sets did feature a silhouette of the WTC (which has since been removed). Many of the performers in that show are American and European. You can see the expressions on their faces that their minds were elsewhere. At the end of the show, there is a big salute to the USA with "76 Trombones" and "Give My Regards to Broadway". There were many a tear being shed that day, and not just by the performers.

We stayed the full four days we had planned. Our TV inside the hotel remained on CNN and other Japanese stations for more information. The Parks didn't close here like they did in the US. There we were in the land of fantasy and make-believe, but the harsh realities of world events made for a not so "Happiest Place on Earth."

Speaking of the "Happiest Place on Earth" … We now arrive back in Anaheim. Which — because of the three-hour-time-difference involved here — 9/11 allegedly didn't quite have the same impact on the Disneyland Resort's guests and cast members as it did back in Orlando.

But — as the following trio of stories will prove — how you felt the impact of what had happened in NYC, Washington D.C. and Shanksville pretty much depended on where you were standing that morning: On the outside of the theme parks …

(On the morning of 9/11, both Disneyland & Disney's California Adventure were) already closed when I drove out to the Anaheim Convention Center for a computer conference ([Which was] also postponed). There were a couple of cast members at the gates to answer questions. But most people responded to being told that (the theme parks were closed for the day) with "Oh, sure."

Inside of a Disney hotel …

I was staying at the Grand Californian the night of Sept. 10, 2001, and I can tell you the message the hotel sent to our voicemail the next morning *did* say the parks would be closed "due to the events that occurred in New York and Washington, DC this morning." I'd overslept (probably because Downtown Disney, which was just outside my window, was unusually quiet), and the voicemail had me frantic, wondering what had happened. I called the front desk and was told "They're bombing New York and Washington DC!" The hotel offered discounted rates to departing guests stranded in Southern California, but those of us who could pack up headed for home. At the time it seemed that the Disney theme parks might be the next target, since they have such a high profile. As I was checking out, I had the daylights scared out of me by a costumed Rafiki character who came up behind me and patted my shoulder — probably not the cuddliest character to have roaming the halls during a tense morning!

Or backstage …

(Back in the Fall of 2001), I … (had) … a Backstage role (at Disneyland). I was fortunate enough to live close enough to the Resort to ride my bicycle to work each day (there are showers and locker rooms in the building I worked in).

Believe it or not, I rode my bicycle through the gate right before the first plane hit (I had no idea what was happening at the time). I showered and dressed for what I thought would be a normal day. When I got to my office, I went through the break room and found EVERYONE in the building watching the TV. Again, not knowing what was going on, I asked why people were not working. Someone in the room told me what had happened. I too, sat and watched the TV.

Soon after that, we received word that the Parks would not be opened at all that day and that we all would need to start calling Cast Members who were not already at work to stay home.

Several members of my staff were taken to the scheduling area to begin calling several hundred Cast Members. In the middle of that, the decision was made that we needed to do something for the Guests who were staying in on-site hotels (preferably Characters). Some folks were called back (I.E. Performers, technicians, drivers, etc.) to come in after all.

All was going OK (People were getting their jobs done; no one was freaking out), until about 8:50 a.m. At that point, an emergency call went out over the Park radios to evacuate every building in both Parks.

You see, there was a report that came in that airplanes were headed for the Resort at 9:00 a.m. too. I vividly remember RUNNING through the building with my boss searching every room, opening every door, and yelling to get OUT of the building NOW (Park Security was tied up in other locations and many officers were not yet at work).

At 8:59, my boss and I ran out of the building, satisfied that we were the last to leave. We joined the others in the pre-designated evacuation area to wait. And wait. And wait …

I thought the clock was standing still …

9:05 …

9:10 …

9:15 …

Someone thought they heard a jet, but no one could see one …

9:30 …

Still waiting for the all-clear …

At about 9:45 we were finally let back into the building to keep making calls.

Shortly after that, all of the management folks were called into a meeting at Lincoln Theatre to be briefed on what was going on.

My boss and I along with another manager went to the meeting. At that meeting, we were giving information verifying that the Parks would remain closed for the day. Everyone was briefed about Characters and Guests at the hotels. We were given additional security information that I should really not go into.

The meeting was very emotional. It may have been the first time for many of those people to realize that this was serious. This was not a drill or a test.

After the meeting, we joined other Cast Members at the Inn Between (I.E. he Cast Cafeteria behind Main Street U.S.A.) for lunch. Other managers were actually doing the cooking and serving. Mickey paid for lunch.

I remember walking back to my office down Main Street U.S.A. It was the middle of the day. Main Street was completely empty. The BGM (I.E. Background music) had been turned off. It was by far the strangest sight I remember seeing.

One more thing I remember: When I got back to my office, I had no sooner sat down than we got another emergency call to come to the warehouse immediately. At the same time, the fire alarm started to go off. It seems that a forklift driver — trying to get a pallet of something that was needed — hit and sheared off a fire sprinkler. The warehouse was flooded. The fire department was able to get the water off, and we spent the next couple of hours cleaning up.

At the end of that, my boss sent us home to be with our families. I climbed on my bike and rode out the gate for the last time (Personal vehicles were no longer allowed Backstage after that).

Isn't that just an amazingly-surreal-though-ultimately-sad story?

Anyway … I want to thank all of the JHM readers who were kind enough to write in & share their stories about what it was actually like to be at the Tokyo Disney Resort, the Disneyland-Paris Resort as well as the Disneyland Resort on 9/11.

You know, when tragic events like this unfold … Well, isn't it ironic to discover that — in this incredibly jaded day & age — that the Sherman Brothers were right all along? That it really is "… a small world after all"?

Your thoughts?

Jim Hill is an entertainment writer who has specialized in covering The Walt Disney Company for nearly 40 years now. Over that time, he has interviewed hundreds of animators, actors, and Imagineers -- many of whom have shared behind-the-scenes stories with Mr. Hill about how the Mouse House really works. In addition to the 4000+ articles Jim has written for the Web, he also co-hosts a trio of popular podcasts: “Disney Dish with Len Testa,” “Fine Tooning with Drew Taylor” and “Marvel US Disney with Aaron Adams.” Mr. Hill makes his home in Southern New Hampshire with his lovely wife Nancy and two obnoxious cats, Ginger & Betty.

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Jens Dahlmann of LongHorn Steakhouse has lots of great tips when it comes to grilling

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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit  ExpertGriller.com prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

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Brattleboro’s Strolling of the Heifers is a sincere if somewhat surreal way to spend a summer’s day in Vermont

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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

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Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage

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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

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