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The Mummy Unwrapped – Part I

In preparation for next week’s grand opening of Universal Studios Hollywood’s “Curse of the Mummy” attraction, JHM contributor Rick Guitterez offers up a brief history this film franchise.

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It’s kind of sad when the attraction that’s based on a particular motion picture is actually more entertaining than the movie itself. But such is the case with Though you can currently see billboards all over Southern California (as part of the promotion for next week’s grand opening of Universal Studios Hollywood’s “Revenge of the Mummy: The Ride”) talking about revenge & mummies, it may surprise you to learn that mummies aren’t really a vengeful lot.

Oh, sure. I know. Over the past 70 years, Hollywood has cranked out hundreds of movies about mummies who rise from the grave to wreak havoc on those who would dare to defile their tombs. But – truth be told, folks – the Egyptians never actually placed curses on the tombs of their dead.

“So where did this whole ‘Curse of the Mummy / Revenge of the Mummy’ concept come from?,” you ask. Well, most folks date this urban legend back in the 1920s, when English archeologist Howard Carter first discovered the tomb of King Tutankhamen. The “Mummy’s Curse” rumors seem to haves started when Carter’s sponsor – a Lord Carnarvon — died of what had been called “mysterious circumstances.”

Those “circumstances” eventually turned out to be an infected mosquito bite. But you know the British tabloid press, folks. They never let the truth stand in the way of a good story. So they took Lord Carnarvon’s really rather undramatic death and used it as the springboard for the whole “Curse of the Mummy” legend. Introducing this admittedly creepy concept into our popular culture.

In this “Mummy’s Curse” myth, execs at Universal Studios saw the makings of a movie. Which is why – in 1932 – they engaged the services of “Dracula” cinematographer Karl Freund as well as an actor named William Henry Pratt. With the hope that this pairing might produce some cinematic gold.

What’s that? William Henry Pratt’s name isn’t all that familiar to you. Well, maybe you know this actor better by his stage name: Boris Karloff.

Anyway … The “Mummy” movie that Freund & Karloff were able to cobble together pretty much set the tone for all “Mummy” movies that followed. The mummified body of Imhotep is brought back to life after an English archaeologist reads a forbidden spell from the scroll of Toth. Taking the mortal form of Ardeth Bey, Imhotep then searches for his lost love Anck Su Namun.

This first Universal Studios’ “Mummy” movie is probably best known by cinema fans for a number of things. Most notably the Mummy make-up that was created for this film by Hollywood legend Jack Pierce. Pierce — who designed the make up for Universal’s first two horror classics, “Dracula” and “Frankenstein” – was once again called to work his magic on Boris’ memorable mug as production of “The Mummy” initially got underway.

Using a combination of spirit gum, cotton, greasepaint, beauty clay, rice paper, and mud, Pierce was able to transform Karloff into a truly impressive creature. How impressive? So impressive that a magazine of the day went out of its way to recognize Jack’s achievement. Making Pierce the very first makeup artist in the industry to receive any real recognition outside of the industry prior to the 1960s.

Film technology buffs also have a soft spot in their hearts for Universal’s “Mummy” movie. Not so much for Jack Pierce’s spectacular make-up effects. But – rather – because this 1932 Universal Studios release was the one of the first films to successfully make use of traveling (or steady cam) shots.

Director Karl Freund was considered to be very revolutionary with his use of the camera on this production. Decades before the invention of the “steady cam,” Freund was able to strap a camera to his chest & move about the set while filming. Which produced many memorable shots for “The Mummy.” Years later, Karl went on to create & design the first multi-camera set up for TV’s “I Love Lucy.” Which went on to become the industry standard. A camera set-up that is used to produce sitcoms to this very day.

Like “Dracula” and “Frankenstein” before it, “The Mummy” proved to be a real monster at the box office. So much so that Universal eventually decided to create a series of sequels based on this 1932 release.

Unfortunately, given that Karloff had grown tired of being swaddled in cotton & spirit gum during the making of the first “Mummy” movie, Boris refused to return & play the role for the 1940 sequel, “The Mummy’s Hand.”

Lucky for Universal, another noted horror actor – Lon Chaney Jr. (Probably best known today for his portrayal of the Wolfman) – agreed to be wrapped up in cotton to play Imhotep in the next three “Mummy” sequels: 1942’s “The Mummy’s Tomb,” 1944’s “The Mummy’s Ghost” and 1944’s “The Mummy’s Curse.” ( “The Mummy’s Curse” remains a bit of curio among horror fans. Given that it’s somewhat infamous for having been shot in just 12 days.)

After that, Imhotep kind of laid low for a while. Sure, he popped up in Abbott & Costello’s last horror-themed comedy, “Abbott & Costello Meet the Mummy,” in the late 1950s. And — in the 1960s — the character stomped through a couple of horror films created by Hammer Studios in the U.K.

But after that … Imhotep seems to have just sat out the 1970s. Emerging only in 1987 – along with Dracula, the Wolf man, Frankenstein’s monster and the Creature From the Black Lagoon – to appear in the under-appreciated “Monster Squad.” While this film is unintentionally funny in certain sections, the sequences featuring the Mummy are among “Monster Squad” ‘s most memorable scenes.

In 1997, Universal’s “Mummy” character popped up in a most unusual place: your local post office. The U.S. Postal Service – working on conjunction with Universal Studios – created a series of commemorative stamps that feature likenesses of Universal’s classic monsters. Which proved to be quite popular with the public.

That same year, Universal’s classic monsters got their very own maze at the Hollywood theme park’s annual “Halloween Horror Nights” celebration. That maze is remembered quite fondly by horror buffs. Given that – just like the films that inspired it – the maze was done entirely in black & white.

It wasn’t until 1999 that noted director Stephen Sommers arrived on the scene & put Imhotep’s career back on the fast track. Before 1999, Sommers was probably best known for the work that he’d done on three features for Walt Disney Studios: 1993’s “The Adventures of Huckleberry Finn,” (Which starred a pre-Hobbit Elijah Wood), 1994’s “The Jungle Book” and well as Stephen’s first foray into horror, 1998’s “Deep Rising.”

It was “Deep Rising” that actually brought Sommers to Universal’s attention. This film (which actually didn’t do all that well at the box office) liberally mixed laughs and scares as the movie hurtles toward its climax.

Based on what he did with the undersea creature in “Deep Rising,” Universal execs saw Sommers as the man who could perhaps successfully revive the studio’s now faded Classic Monsters franchise. A set of characters that had been basically gathering dust since the late 1940s. Sommers accepted Universal’s offer, then chose “The Mummy” to be the first classic horror character that Stephen would try to breath new life into.

And – as all your horror fans already know — Imhotep came screaming back to life in this 1999 Universal Studios release. A big budget remake which took the very best elements of the studio’s “Mummy” movies of the 30’s and 40’s & then juiced them up for moviegoers of today. That movie (Which grossed $155 million during its domestic release) was embraced by film fans of all ages. Many critics said that Sommer’s “Mummy” movie was a film that expertly blended humor, scares, and thrilling action. Which resulted in a film that was very much in the style of George Lucas & Steven Spielberg’s “Indiana Jones” series.

But what impressed many “Mummy” fans even more was how faithful Sommers had been to his source material. If you’re paying particularly close attention, you may notice that there are several parallels between Steve’s 1999 special effects extravaganza and Karl Freund’s 1932 horror classic.

” In both films, the “Mummy” character is named Imhotep.
” In both films, the title character is mummified for unspeakable crimes.
” In both films, the Mummy is on a mission to reunite with their long lost loves.

This May 1999 release – which starred Brendan Fraser, Rachel Weiss, and Arnold Vosloo – proved to be so popular that Universal asked Sommers to serve up a sequel. Which Stephen did in May of 2001, “The Mummy Returns.” While – which this motion picture is generally acknowledged as being not quite as good as the original – “the Mummy Returns” racked up some very impressive returns at the box office. Grossing $202 million during its domestic release alone.

Many of the reviews that were written about “The Mummy Returns” compared this Universal Pictures’ release to a thrill ride. Which – as you might imagine – gave the folks at Universal Creative (I.E. The folks who actually created all the rides, shows and attraction for the Universal theme parks) an idea.

Given that Sommer’s “Mummy” movies had done such a great job of reviving Universal’s Classic Monsters franchise, Universal Creative wondered: Could Stephen’s characters also work their magic on Universal’s theme parks. Which hadn’t ever had a successful horror-themed thrill ride …

NEXT TIME: As the countdown continues for the unwrapping of Universal Studios Hollywood’s “Mummy” ride, Rick talk about the origins of “The Revenge of the Mummy: The Ride” as well as the key differences between the Hollywood & Orlando versions of the same attraction.

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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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