General

The Disneyland Paris Hotels that Never Were

Jean de Lutèce returns with another great article about lesser known aspects of the Disneyland Paris resort. This time around, Jean talks about the sometimes daring (and sometimes bizarre) DLP hotels that didn’t make it off the drawing board.

Published

19 years ago

December 11, 2003

Jim Hill

When I first read Disneyland Paris – From Sketch from Reality, I was especially fascinated by four pages in the book. Two are about the original Space Mountain concepts (I will explore those in a later article). Two are about the hotel concepts that were never built. One of those is an aircraft carrier, the other is completely transparent! Now here was something I had never heard about before buying the book. I had to explore this creative aspect of the Disneyland Paris story. I needed to learn all I could about “the hotels that never were”. Let me take you with me today to discover the results of that quest.

As you know already if you read Michael Eisner’s Work in Progress, early 1988, both Wing Chao and Eisner decided to gather some of the best architects at the time. To do so, they decide to “hijack” a dinner organised by architectural critic Elizabeth McMillan. Through this astonishing procedure, they assembled at the Studio that evening around a Chinese food dinner a “think tank” that includes among others Frank Gehry, Stanley Tingerman, Michael Rotondi and Robert Stern, along with some world famous art critics and architectural journalists. That first “impromptu” work-session was soon followed by a second one, on Easter weekend of 1988. The team that gathered then was nicknamed the “gang of 5”: Robert Stern, Frank Gehry, Stanley Tingerman, Michael Graves and Robert Venturi.

The meeting was headed by Wing Chao, who at the time directed a structure of Disney separate from Walt Disney Imagineering and known as the Disney Development Company (DDC). It is during that second “workshop” that Robert Venturi introduced an idea that is mentioned in the book “The Architecture of Reassurance”: creating a giant avenue, between the Park and the hotels, lined with 160-foot tall Mickey and Minnie figures.

Now it is interesting to note that in parallel to that creative work headed by the DDC, Walt Disney Imagineering was also working on ideas for the area of the hotels. One of those WDI work sessions happened in Palm Springs and was directed by guest architect Charles Moore (1925 – 1993), famous among other projects for the Hood Museum of Art in Hanover, NH and the Burns House in Santa Monica Canyon, CA and who had taught at Berkeley, Yale and UCLA. Among the ideas suggested for the hotels: a cruise ship surrounded by a sea of grass, a hotel in the shape of a castle, one that evoked Hollywood with an Old West town and even the idealistic town of Shangri-La. WDI also imagined the heart of the resort taking the form of an island surrounded by an area of canals, rivers and lakes with water playing an important role in making guests reassured and comfortable.

But it is DDC that in the end was named as the leader of the hotel side of the Disneyland Paris project and on Easter Weekend it had settled the master-planning thanks to the help of the “Gang of Five”. It could move to phase two : the competition between the best and most renown architects of the world. And that’s where things became really interesting: when those world-class architects explained their ideas to the top Disney management team during a 4 days session, only three weeks later.

The central theme for all the hotels was to be America.

Austrian Hans Hollein admitted that, for him, America meant “war”. Thus, he conceived of a hotel in the form of an aircraft carrier. Dutchman Rem Koolhass came up with a concept for a hotel on a pedestal with a shape like a Goodyear blimp. The French Jean Nouvel proposed a completely transparent hotel. Now you would think that this was by far the most outrageous of all the ideas introduced during that meeting. You would be wrong!

American Peter Eisenman suggested a hotel that would be entirely underground for the area where the Sequoia Lodge is located today. His theory was that the French countryside was so beautiful that it should be protected. He also felt that the unifying theme for Disney is death, which one finds at the center of most of the great classic Disney animated films!

Some of the concepts that also died were Christian de Pozamparc’s proposal inspired by the Colorado mountains, Jean-Paul Vigier’s and Stanley Tingerman’s idea centered around the theme of western films and Swiss architect Bernard Tschumi’s very modern concept: circular, red, and in the middle of which sat a marina.

Two projects that excited the DDC team also did not make it to the final stage, but for more subtle reasons.

First was Italian architect’s Aldo Rossi’s suggestion of a New Orleans themed hotel. While excellent from a design point of view, it required some functional adaptations. Aldo Rossi refused to include those. His magnificent rebuttal is quoted by Michael Eisner in Work in Progress: “Dear Michael, I am not personally offended and can ignore all the negative points that have been made about our projects in Paris, […] The Cavalier Bernini, invited to Paris for the Louvre project was tormented by a multitude of functionaries who continued to demand that changes be made to the project to make it more functional. It is clear that I am not the Cavalier Bernini, but it is also clear that you are not the King of France. Aside from the differences, I do not intend to be the object of minuscule criticisms that any interior designer could handle. It is my belief that our project, notwithstanding the specialists, is beautiful in its own right and as such will become famous and built in some other place.”

The second issue was even more bitter and bruised even more egos. One of the hotels that had been selected for construction by DDC during the 4 days session was Robert Venturi’s. Venturi had created a hotel called Hotel Fantasia that had Las Vegas as its central theme.

But while DDC, headed by Wing Chao, was busy selecting the best proposals for the hotels of Disneyland Paris, Tony Baxter’s team at WDI was hard at work creating the park itself. And among the renderings that they showed to Michael Eisner at the time was a concept for the entrance of the park that included a fake facade of a big hotel. The facade was there to reassure, to give a sense of welcoming to arriving guests. However, building a fake facade was way too costly. The project only made sense if conceived as a real hotel (what would become the Disneyland Hotel). But there was no budget or economic rational for that new hotel. So it came down to a “simple” choice: either the Disneyland Hotel would go or the Hotel Fantasia concept would be scraped.

To define the matter, Michael Eisner decided to bring Tony Baxter and Robert Venturi together in one room in order to hear their respective arguments. Robert Venturi thought a hotel shouldn’t be located at the entrance to the Park, so that you could see ‘Le Château de la Belle au Bois Dormant’ from the freeway. For Tony Baxter, the Disneyland experience shouldn’t begin until you had entered the Park. The view of the castle was at the heart of the debate. As we all know, in the end Eisner sided with Tony’s views. And we are obviously glad that he did.

Now, however, there was still at least one part of Tony’s original project that did not exactly make it to the final phase. You are all familiar with the “Fantasia Gardens” located in front of the Disneyland Hotel, at the entrance of the park. Originally, the “Fantasia Gardens” were to have been called the “Electrical Light Gardens”. An ice skating rink, evoking the “Nutcracker” sequence in Fantasia, would have been located in the middle of the gardens. And they would have been decorated with small twinkling lights, which, during wintertime, would have come to life at night in a spectacular way. When the Imagineers decided to include the Electrical Parade in the Park, the project was abandoned.

Now the fun thing is that the Fantasia Gardens do bring us back to an earlier anecdote. When creating them, Tony Baxter was thinking of the welcoming aspects of Versailles gardens. So Aldo Rossi may not have been so far off when writing his letter to Eisner. There was a feel of Louis XIV in the air!

Before I conclude this piece, here are a few more details you may not have noticed. Did you know that:

Frank Armitage painted a fresco in the lobby of the Disneyland Hotel that depicts the inauguration of the hotel just as it might have taken place one hundred years ago in 1895. Frank is the person in the foreground with the white hair, sitting on a bench.

In the Hotel Santa Fe, the red building is the symbolic representation of a brothel.

Before creating the Sequoia Lodge hotel, French Antoine Grumbach had also worked on two different projects for Disneyland Paris: The first one, a landscaping idea was a park built in a Gaudi style with fountains, illuminated elements, and a play on the connections to water. The other one was a hotel, called “Forest of the Giants”, the rooms of which would have been located in giant sequoia trees.

Finally, as Xmas is so close, Didier Ghez just informed me that he now has Regular Editions of the book From Sketch to Reality to sell at a reduced price, along with the Collector’s Editions. You can contact him at dghez@hotmail.com for more detailed information.

General

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

Published

6 years ago

July 4, 2017

Jim Hill

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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

General

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

Published

6 years ago

June 4, 2017

Jim Hill

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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 16^th 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

General

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

Published

6 years ago

March 17, 2017

Jim Hill

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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.

“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.

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