Connect with us


The Ub Iwerks Story

It’s another special weekend treat for JHM readers as Jim Korkis starts up a new two part story about Ub Iwerks, one of the more intriguing — and least understood — figures in Disney Company history.



He was born in the midwest in 1901. While in Kansas City, he animated a series of cartoons called Laugh-O-Grams. Later in California, he was responsible for the creation of Mickey Mouse. Over the decades, he was recognized as a genius and innovator and was honored with Academy Awards. Even after his death, the company that bears his name provides entertainment at theme parks that delight millions of people every year.

If that description seems a perfect description of Walt Disney, then it may be surprising to learn that it is also a perfect description of a mysterious gentleman known as Ub Iwerks. For decades, he was merely a footnote in the history of the Disney Company and yet his life oddly paralleled that of his boyhood friend, Walt Disney.

“Walt was the producer, director, the idea guy,” said John Lasseter, co-founder of Pixar Animation Studios and the force behind such computer animated films as TOY STORY. “But Ub was his hands. He’s the guy who actually drew Mickey Mouse. It just is remarkable to me to think about his talent.”

Ub Iwerks finally got some recognition in THE HAND BEHIND THE MOUSE: AN INTIMATE BIOGRAPHY by John Kenworthy and Iwerks’ granddaughter, Leslie, which is a hardcover biography that explores Ub’s amazing life in a way that has only been very briefly touched in the other books about Disney history. It is the perfect companion to Leslie Iwerks’ critically acclaimed ninety-minute film documentary, THE HAND BEHIND THE MOUSE: THE UB IWERKS STORY which had a limited release at a variety of film festivals and is currently available on video but not DVD. Both the book and the video are still available at which also offers the two volume DVD collection THE CARTOONS THAT TIME FORGET featuring cartoons from Iwerks’ own animation studio.

Leslie was only one year old when her grandfather died but grew up hearing the stories of his contributions to the Disney empire yet found scant mention of these achievements in public records. As a fifth-grader, Leslie wrote a class report on the grandfather she barely knew but had heard about all her life. “When everybody was so amazed, I thought, ‘Wow! I have a famous grandfather, but no one knows it’,” Iwerks said.

To correct this situation, she eventually began the film documentary of her grandfather in 1990 as an independent project. However, the Disney Company was understandably reluctant to share material and images that might dim the bright spotlight on their founder and which featured valuable trademarked images. Roy E. Disney who has become something of a savior of animation interceded on her behalf and the film became a Disney production as well as opening the Disney vault for Leslie to have access to the company’s material on Iwerks.

“Walt and Ub were a great team,” Roy E. Disney said. “They had something special, those two. It just clicked.”

As interesting as the documentary is, it still fails to penetrate the shadows surrounding a very shy and private genius. When the Disney Studio began in 1923, it was rumored that Iwerks was the “secret genius” behind the success of the studio. Over the years, top animators from Betty Boop creator Grim Natwick to Les Clark, one of the fabled Nine Old Men, described Iwerks as “a genius. He was like Walt.” On the darker side, at times Ub’s career offers a chilling Twilight Zone look into what Walt Disney’s life might have been like without Walt’s talent as a salesman and storyteller.

Ubbe Ert Iwwerks was born on March 24, 1901 in Kansas City, Missouri. It was not until he was in his twenties, that he shortened his name to “Ub Iwerks” which was still unusual enough to attract the audience’s attention when his name appeared in screen credits.

Not fond of scholastics, he dropped out of Northeast High School in 1916 to work full time at the Union Bank Note Company. When he was eighteen, he got a job at the Pesmin-Rubin Commerical Art Studio where he was hired to do lettering and air brush work.

It was there he met another eighteen year old named Walter Elias Disney. The outgoing Walt and the unassuming Ub struck up a friendship and when both were laid off, they went into business for themselves as an independent art studio called Iwerks-Disney. (They decided that Disney-Iwerks sounded too much like an eyeglass company.)

Walt immediately leveraged friendships to get jobs for the fledging firm. When a job as an artist opened at the Kansas City Slide Company, Ub and Walt decided that Walt should apply for the position to get a steady paycheck to help support the struggling studio while Ub who was the stronger artist would keep their new business operating.

Unfortunately, Ub lacked Walt’s salesmanship and was uncomfortable approaching new clients and was laconic when potential customers contacted him and the studio quickly closed for lack of work. Walt was able to get Ub a job at the Kansas City Slide Company which later changed its name to the Kansas City Film Ad Company. It was while they were with that company, that the two young men got their first exposure to animation.

When Walt left the company in 1922 to form his own company called Laugh-O-Gram, Ub joined him immediately and was the key animator in producing six modernized fairy tale animated cartoons like CINDERELLA. An unsuccessful distribution deal forced the young business into bankruptcy and Walt Disney went to Hollywood to seek his fortune in live action films while Ub returned to his old job at the Film Ad Company.

However, one final film done by the Laugh-O-Gram company entitled “Alice’s Wonderland” which featured a mixture of live action with a little girl interacting with cartoon animals in a cartoon setting caught the attention of a New York distributor who offered Walt a contract for more cartoons in the same format. It was the beginning of the Disney Brothers Studio in 1923.

While Walt did much of the animation on the first few films himself, he quickly contacted Ub in Kansas City and persuaded him to come to California and become a vital part of the new studio. Almost from the beginning, Ub was paid more than anyone else on the staff including Walt. His salary quickly rose to $120 a week (over twice what Walt was making) and he was not only the key animator and informal teacher to the younger animators but was also drawing the lobby cards and theatrical posters. Walt never begrudged paying this huge salary because he was well aware of Ub’s value when it came to handling these responsibilities.

These responsibilities continued even after nearly fifty Alice Comedies were produced and a new series for Oswald the Lucky Rabbit was begun. Ub began putting money in the business, having thirty-five dollars deducted from his salary each week to be applied toward a twenty percent interest in the partnership in the Disney Brothers Studio.

Disney’s New York film distributor for the Oswald cartoons owned the rights to the character and in attempt to have greater control and greater profits hired all of Disney’s animation staff except for Iwerks away from Disney to work for his own studio in producing new Oswald cartoons. According to legend, on the train ride back to California, Walt came up with the concept of Mickey Mouse to replace the loss of the popular Oswald.

“As far as I know, that’s all publicity hype,” said Dave Smith, Director of the Disney Archives.

It seems clear that while Walt may have originated the idea, it was working closely with Ub that the final design and approach to the character as well as the story situations were developed. In fact, Ub pretty much animated the first three Mickey Mouse cartoons single-handedly. It was documented that Iwerks could produce 700 drawings a day that were usable. Today, a good animator may turn out as many as 100 drawings a week if he is lucky.

Ub’s loyalty and commitment and talent allowed Walt to save his studio. As before, Ub also trained young animators and would stop his own work to encourage others, did the lobby cards and posters and even illustrated the daily Mickey Mouse comic strip.

In later years, Ub’s key contribution in the creation and early development of Mickey Mouse was downplayed even though the title card of the original cartoons as well as the comic strip prominently featured Ub’s name and it was often in larger typeface than Walt’s name.

Ub’s sons, David and Donald who both ended up working at Disney, have insisted that their father never felt any resentment over this situation nor any proprietary interest in the character of Mickey. Many times in a variety of situations, Ub stated, “It was what Walt did with Mickey that was important, not who created him.”

In early 1929, while in New York, Walt wrote a letter back to his wife that stated, “everyone praised Ub’ art work…Tell Ub that the New York animators take off their hats to his animation and all of them know who we are.” Walt would refer to Ub as “the greatest animator in the world.”

As a forum for experimentation, Walt took the suggestion of the studio’s musical director, Carl Stalling, and produced a series of cartoons synchronized to musical themes and entitled the Silly Symphonies. Ub once again almost single-handedly animated the first in the series, “The Skeleton Dance”, and soon was promoted to a director on the series.

Happily married with two sons, respect and admiration from his peers, and a huge salary, it seemed as if Ub’s life was close to perfect which made it all the more surprising when in January 1930, Ub went in to see Roy Disney and announced he was leaving the studio.

Iwerks had been offered the chance to have a studio of his own and a salary of $300 a week (double what he was getting at Disney). Obviously, the opportunity to operate his own studio and to provide greater financial security for his family were factors in Ub’s desire to leave the Disney Studio. However, most historians agree that it was personal differences with Walt which was the major deciding factor in Ub deciding to go out on his own.

Being a boyhood friend of Walt and seeing his early struggles and realizing his weaknesses as an artist, Ub was less in awe of the head of the studio as were the new animators and the public. As a result, Ub was more resentful when Walt intruded in the animation process by re-timing Ub’s exposure sheets or by insisting that Ub change his method of animating to produce only key drawings and allowing assistants to do the in-between drawings. Even more so, Walt had a reputation of having fun at others’ expense and the shy Iwerks was an easy target for these remarks and pranks and Walt never realized that Ub’s quietness in these situations hid embarrassment and anger that eventually bubbled up in this decision. Yet while the tension between the two men was apparent, not one person can ever recall Ub saying a negative word about Walt.

  Next: The world eagerly watches to see what triumphs the secret genius of the Disney Studio will produce and Ub returns to a new role at Disney.
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