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The Other Walt Disney Space Story

Jim Korkis contributes yet another great column to JHM. This time around, Korkis reveals some seldom-told tales about Disney’s trip to the Marshall Space Flight Center in Huntsville, AL. Where (shades of “Mission: Space”) Walt actually got to pilot his very own simulator.

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With the recent opening of MISSION: SPACE at Epcot and the release this December of a DISNEY TREASURES DVD which will include a set featuring the three Outer Space related shows directed by Ward Kimball, a lot of attention has been spent on Walt Disney’s interest in space and how it also resulted in the creation of illusion rides at Disneyland to mimic an outer space voyage to the moon (and later to Mars).

With so much information on the space shows and all the information on the attractions like ROCKET TO THE MOON, FLIGHT TO THE MOON, MISSION TO MARS not to mention the Moonliner (named to suggest TWA’s Jet liners and designed by John Hench), it is sad that another Walt Disney space story goes unrecorded which includes Walt’s experience in a NASA simulator and Roy O. Disney’s praise for NASA.

Back in the Fifties, scientist Wernher von Braun was justifiably frustrated at how passive the United States was at developing a space rocket program. He believed he could transform the public’s fascination with science fiction into an interest in science fact that might spark faster development of a space program. Remember, this was the era of UFO sightings and a flood of science fiction films preying on post-war paranoia.

COLLIER’S magazine (which had a weekly circulation of between three and four million readers) offered von Braun and other scientists like Haber and Ley an opportunity to write a series of “science factual” articles. When Ward Kimball, who had read these articles, was developing the space shows for the DISNEYLAND television series contacted von Braun to perhaps act as a consultant, the scientist jumped at the chance because he realized that there were fifteen million Americans with television sets and like the COLLIER’S articles that this was a perfect opportunity to “sell” the average American on the exploration of space.

“To make people believe that space flight was a possibility was his greatest accomplishment,” said Mike Wright, staff historian for the Marshall Space Flight Center. “Von Braun brought all of this out of the realm of science fiction.”

An estimated forty-two million viewers saw the first show, MAN IN SPACE, when it premiered in March 1955. When the show was rerun just three months later in June 1955, supposedly President Eisenhower requested a copy of the television show to show the Pentagon. Shortly afterwards in July, President Eisenhower announced that the U.S. would launch a small unmanned earth-circling satellite as part of the U.S. participation in the International Geophysical Year.

Though Ward Kimball frequently told this story (sometimes elaborating on the confusion at the Disney switchboard when the President’s office called with operators thinking it was a prank by animators) and definitely corresponded with von Braun indicating that Disney was planning to publicize this involvement when the show was scheduled to be rerun again in September, it is important to remember that neither the Office of the Historian at the Pentagon nor the archivists at the Eisenhower Library have been able to locate documentation supporting Eisenhower’s interest in the Disney film.

That doesn’t mean that Kimball’s story is untrue. It only means that supporting documentation has been elusive. One thing that cannot be denied is the huge impact the three Disney space oriented shows had on public opinion which obviously influenced the acceleration of effort on the U.S. space program. The films also influenced many people who later became aerospace engineers and even top NASA officials and had a significant cultural impact on the American space program, especially when news articles half seriously suggested that the United States should turn over the space program to Disney since Disney had a plan and a vision.

So it was not surprising when in 1965, exactly ten years after MAN IN SPACE aired, von Braun once again found himself frustrated by the U.S. government’s lack of enthusiasm about putting a man on the moon and once again, von Braun saw that the solution was to involve Walt Disney.

Wernher von Braun wrote to Bill Bosche, a sketch artist and writer on the earlier Disney space films with whom von Braun had worked closely. It was Bosche who sent von Braun long lists of technical questions that needed to be answered in order to develop the storyboards for the show. Bill Bosche was an artist, writer, and producer at Disney for over thirty years and helped compile the film for THE WALT DISNEY STORY attraction. In the letter, von Braun invited Walt Disney and other key Disney personnel to tour the Marshall Space Flight Center in Huntsville, Alabama.

“It is really only a few short years ago since I had the pleasure of working at your studios (on a project) which, it turns out was quite prophetic,” wrote Dr. von Braun who was now director of NASA’s space flight center in Huntsville, Alabama, “I understand that over the years you have kept up a rather lively interest in the space program and, particularly, in manned space flight. For this reason, I thought you might like to have an opportunity to see just how prophetic (you were).”

It was apparent that von Braun was hoping lightning would strike twice and that he could get Walt so excited about what they were doing that it might generate another series of Disney television programs to enthuse the public to actively support a more aggressive space program.

Frank Williams, Director of the Future Projects Office and a close associate of von Braun, wrote to Bart Slattery, Director of Public Affairs Office at the Marshall Space Flight Center, on November 13, 1964 that: “Out of this we would at least establish good will, and maybe (if we play our cards right) we could get something going that would be of tremendous benefit to MSFC, Apollo, NASA, and the entire space effort.”

In April 1965, Walt Disney accompanied by his brother Roy as well as several WED Enterprise personnel including Bill Bosche, Ken Peterson, John Hench, Claude Coats and Ken O’Connor swung through the three chief space centers at Houston, Cape Kennedy and Huntsville, Alabama.

Walt took time out between his looking around to fly a couple of simulators! His earth-bound flight missions were both accomplished at NASA’s manned spacecraft center at Houston. There, Walt at the age of sixty-three “flew” a Gemini simulator to a successful space rendezvous or docking, then “landed” on the moon in a LEM (lunar excursion module) after two professional airplane pilots had well overshot the green-dot target area on a simulated moon.

Without any previous experience, Walt had to quickly learn to operate and “fire” the retro-rockets which provide capsule control, accounting for drift and the other momentum factors that plague spacemen. (A month or two later, Walt would get a chance to take off from an aircraft carrier at sea with a massive catapult sending his plane over the waves. Walt was highly active the last couple of years of his life.)

On the front page of the April 13, 1965 edition of THE HUNTSVILLE TIMES with a headline proclaiming “Walt Disney Makes Pledge to Aid Space,” Walt was quoted as saying “If I can help through my TV shows … to wake people up to the fact we’ve got to keep exploring, I’ll do it.”

Von Braun’s daily journal entry for April 13, 1965 indicated his hope that the tour “may easily result in a Disney picture about manned space flight.” However, if von Braun was hoping that Walt would immediately put such a project into the works, he was sadly disappointed. Walt’s attention was consumed with other projects. While Walt may have had an interest in space exploration, he was passionate about EPCOT, Cal Arts, Mineral King and a half dozen other projects that took precedence over developing another space series.

In 1970 von Braun was removed as Director and promoted to where he was no longer in a decision making position. He continued to plan for a Mars mission but gave up and resigned in 1972 when it became apparent that none of his proposals received any sort of serious consideration. He took a private sector job, developing and deploying satellites for the Fairchild Corporation. He became seriously in 1975 and on June 16, 1977 succumbed to cancer at sixty-five years of age. Von Braun was one of the inspirations for the Disney animated character Ludwig von Drake (although my personal opinion is that Willy Ley who impressed the Disney staff as a living encyclopedia and foremost authority on most things was also an inspiration).

Officially, NASA did assist the Disney Company to present a more realistic experience when Disneyland converted the ROCKET TO THE MOON attraction into FLIGHT TO THE MOON in 1967 at Disneyland. Although unofficially, Imagineers grumbled that NASA purposely withheld information like the design concepts of the moon vehicle so that when a man did land on the moon two years later, the Disney attraction was hopelessly out of date.

While researching this piece, I was surprised to find the usually reticent Roy O. Disney quite verbose on his experience at Cape Kennedy at the time, where the great Saturn rockets were being made ready for possible manned flights to the moon.

“I was completely thrilled with what we saw,” Roy stated. “Anyone would be thrilled if he could see the fantastic effort and organization that must go behind space flights like the one McDivitt and White completed so brilliantly on their history-making four day mission. It’s hard to comprehend — unless you’ve seen some of it first hand, as we did just prior to the flight-to really understand the daring that necessarily goes into an effort such as this one.”

“The whole thing lies almost beyond the comprehension of the non-scientific mind,” Roy continued. “For instance, three hundred thousand people are needed to set up, check out and operate a space flight, staffing a network that covers most of the world. These NASA crews are not permitted a single mistake, of course. All mistakes must be made ahead of time. And then the entire performance must be carried out before the eyes and ears of billions of people, both friendly and the unfriendly. Any American would be-should be-proud that all of us are in some way part of our country’s efforts in tackling this fabulous new space frontier.”

After over twenty years, the still definitive article about the Disney space shows is the one written by Disney Archivist Dave Smith: “They’re Following Our Script: Walt Disney’s Trip to Tomorrowland” (FUTURE, May 1978). FUTURE was a short-lived magazine published by the same folks who publish STARLOG and Dave’s excellent article is deserving of reprinting since every article written about the Disney space shows in the last twenty years cites Dave’s outstanding research. And I just did as well.

And so readers of JimHillMedia now know an interesting footnote to the many Walt space stories that have fascinated us for so many years.

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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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