Connect with us


The Pixar Way — Part I: “What We Didn’t Know” or “My Journey of Pain”

JHM contributor Sean Kennelly is back with the first installment of a new three part series, which details the info that the folks from Pixar Animations Studios shared at this year’s Screenwriting Expo



I’ve seen all the hubbub and groans lately over John Lasseter’s musical decisions and while not everyone may be happy with what goes down, you gotta know that Lasseter and the gang at Pixar are all about change. In fact they embrace change and do everything in their power to stay fresh.

How do I know this, you ask? I got to listen to them tell me this first-hand just a few weeks ago. As many of you know, the folks at Pixar are legend when it comes to the success they have had in telling great stories in the feature film arena. So they agreed to come down to Southern California for a weekend and teach a group of screenwriters at the annual Screenwriting Expo (sponsored by Creative Screenwriting magazine) the secret of their success.

We’re not just talking about one token Pixar employee, but almost their entire creative staff including: Andrew Stanton (“Toy Story” 1 & 2, “A Bugs Life,” “Monsters, Inc.,” “Finding Nemo“), Dave Reynolds (“The Emperor’s New Groove,” “Finding Nemo”), Lee Unkrich (“Toy Story 2,” “Monsters, Inc.,” “Finding Nemo”), Mike Arndt (“Little Miss Sunshine“), Brenda Chapman (“The Little Mermaid,” “The Lion King,” “The Prince of Egypt“), Dan Gerson (“Monsters, Inc.,” “Cars“), Gary Rydstrom (artist & sound designer extraordinaire – everything from “Jurassic Park” to “Toy Story 2” and beyond ), Irene Mecchi ( “The Lion King,” “The Hunchback of Notre Dame,” “Hercules”) and Kiel Murray (“Finding Nemo,” “The Incredibles,” “Cars”) [Note: Pete Docter was also scheduled but was unable to attend].

As you can see from their credits (and many I have not listed) these guys and gals are a wealth of riches that Pixar draws on every time they go out to make a movie. Forgive me for not announcing the event to everyone here on Jim Hill Media. But they had already sold out the event several times over and had to send video feeds of the presentations to additional rooms just to cover those who had already bought tickets.

The bad news for the press (i.e. me), was that Pixar would not allow any video or audio recording of any kind, nor any still photography during the presentations. So … I took notes as fast as my hand would allow and took photos of the banners in the room prior to the show.

Copyright 2001 Disney/Pixar

Fans from all walks of life were there including the folks from Aardman Animation who were in town for the premiere of their new film “Flushed Away.” I actually got to talk to Nick Park and ask him about his upcoming projects. Alas, he was fairly tight-lipped about the future but a really nice guy all around.

First up was writer-director Andrew Stanton, who led off with an insightful presentation entitled “Understanding Story.” He began by stating that storytelling is joke telling and very quickly laid out the “Pixar Rules.”


1. No politics

I truly think they mean this. In all the interaction and panels I saw their team conduct, everyone seemed to a have a healthy sense of humor and not once did I detect an unhealthy ego lurking in the background.

2. No studio execs

By this, Andrew stated that Pixar is studio run by artists, in his words “film school without the teachers”. There are no layers of middle managers, creative executives or corporate bureaucrats itching to put their thumbprint on every project that comes their way. Just artists striving to make the very best entertainment on planet earth.

I truly believe that most Hollywood misfires are a result of the multi-layered, ego-filled bureaucracy that is Hollywood. Just ask any credit administrator at a major studio and they’ll tell you about all the bizarre things people do just to get their name in the credits of a movie … even if they had nothing to do with it. Ego often rules Hollywood, but not Pixar.

3. Director driven studio

Why does this matter? Someone needs to run the show and without studio execs and a host of producers or other actors to please, the director takes the reins. But these aren’t just any director. Most of these people are WRITER – Directors. They are visual storytellers who work closely with another writer and/or director to develop and create their movies. Again, this is a team effort with the director(s) taking the lead. And it’s amazing what a singular vision can create with a great supporting team.

4. In-house original ideas ONLY

Sorry folks. If you had some idea you wanted to submit to Pixar for their next film…you’re out of luck. The only ideas the surface in Emeryville, CA come from the inside and not just from the writers or directors. Everyone, company-wide, is encouraged to submit ideas. And they are actually considered.

Of course upon hearing of these concepts, a film executive once asked Stanton, “What, do you live in fairyland?” to which Stanton proudly exclaimed, “Yes, I live in fairyland.”

Stanton then went on to give a brief history of Pixar which he humorously entitled …

“What We Didn’t Know” or “My Journey of Pain”

When Pixar first began in the early ’90s, they already knew that their success lay in audience participation. For them, a good story is an equation of 2 + 2 where the audience comes up with 4 (the answer). And they felt they could make a better movie. Note that Stanton did not say a better animated movie, but a better movie. As Brad Bird put it, “Animation is a medium, not a genre.” Animation just happened to be the easiest way for Pixar to tell their stories.

The Oscar-winning short “Tin Toy” was actually the test launch for what would be “Toy Story.” Of course in charting this course into feature film territory, Pixar came up with a few rules to differentiate themselves from other animated fare. In fact when Tom Hanks was approached to be part of the film, he probably summed it up nicely when he asked, “You don’t want me to sing, do you?”

Of course Pixar calmed his fears early on since they had already determined that in their films there would be:

  • No songs
  • No happy village song
  • No love story
  • No villain
  • No “I want” moment / song

Interestingly enough, when the folks at Disney reviewed Pixar’s “Toy Story” script, they were a bit concerned. So some guy named Tim Rice ( I believe it’s Sir Tim Rice now) suggested they should add:

  • Songs
  • A happy village song
  • A love story
  • A villain
  • An “I want” moment / song

It was at this point that Pixar knew they were on the right track and had effectively broken the mold. Of course there was much they still had to do.

Copyright 1995 Disney/Pixar

Take the character of Woody, for instance. In the early drafts of the script, Woody came off as a very unlikable character. He was very guarded, negative, and plain selfish and it was killing the movie. But the guys & gals at Pixar realized that real people are much more complicated and layered. So they decided that Woody could disguise his truly self-serving nature by being self-less. Or at least that was the way it would seem to others until the moment Woody found himself under a crate in Sid’s room. In this beautifully executed scene, Woody plays his own self-therapist.


Sid is in bed fast asleep.

Woody struggles to move his milkcrate jail, but with the weight of the toolbox on top it won’t budge.

Woody looks across the desktop at Buzz sitting dejectedly with the rocket strapped to his back.

Ps-s-s-s-t! Psst! Hey, Buzz!

No reaction from Buzz.

Woody picks up a stray washer from the desktop and flings it at Buzz, striking his helmet.

Buzz lifts his head and turns lifelessly to look at Woody.

Hey! Get over here and see if you
can get this tool box off me.

Buzz just looks away from Woody and bows his head.

Oh, come on, Buzz. I…Buzz, I
can’t do this without you. I need
your help.

I can’t help. I can’t help anyone.

Why, sure you can, Buzz. You can
get me out of here and then I’ll
get that rocket off you, and we’ll
make a break for Andy’s house.

Andy’s house. Sid’s house. What’s
the difference.

Oh, Buzz, you’ve had a big fall.
You must not be thinking clearly.

No, Woody, for the first time I am
thinking clearly. (looking at himself)
You were right all along. I’m not
a Space Ranger. I’m just a toy. A
stupid little insignificant toy.

Whoa, hey — wait a minute. Being
a toy is a lot better than being a
Space Ranger.

Yeah, right.

No, it is. Look, over in that
house is a kid who thinks you are
the greatest, and it’s not because
you’re a Space Ranger, pal, it’s
because you’re a TOY! You are HIS

But why would Andy want me?

Why would Andy want you?! Look at
you! You’re a Buzz Lightyear. Any
other toy would give up his moving
parts just to be you. You’ve got
wings, you glow in the dark, you
talk, your helmet does that — that
whoosh thing — you are a COOL toy.

Woody pauses and looks at himself.

(continued; depressed)
As a matter of fact you’re too cool.
I mean — I mean what chance does a
toy like me have against a Buzz
Lightyear action figure? All I can
do is…

Woody pulls his own pull-string.

There’s a snake in my boots!

Woody bows his head.

Why would Andy ever want to play
with me, when he’s got you? (pause)
I’m the one that should be strapped
to that rocket.

He begins by building up Buzz in hope of escaping, and then breaks himself down, finally exposing Woody’s true weakness – a lack of self-worth.

Of course this was just the first step on the road not taken. In Part 2 of this series, we’ll get into more of the history of Pixar and Andrew Stanton reveals more of Pixar’s filmmaking philosophies.

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.

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *


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



Listen to the Article

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

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

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

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

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

Jens Dahlmann back during his Disney World days

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

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

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

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

Photo by Jim Hill

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

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

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

Photo by Jim Hill

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

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

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

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

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

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

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

Photo by Jim Hill

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

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

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

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

Continue Reading


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



Listen to the Article

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

Continue Reading


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



Listen to the Article

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

Continue Reading