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The Uncensored Mouse

Jim concludes his “Uncensored Mouse” story by publishing the intros that he wrote to those issues that Disney’s lawyers refused to allow Malibu Graphics to publish. There’s lots of really interesting Disney history to be found here.



In the first installment (of this series), I covered a little of the history behind the Eternity Comics publication THE UNCENSORED MOUSE which reprinted the earliest episodes of the MICKEY MOUSE comic strip which apparently was no longer copyrighted.

For Malibu Graphics, I wrote over a hundred historical introductions to their various collections of reprints of comic strips and old comic books in their Eternity Comics line. While I enjoyed researching and writing all of the introductions from TOM CORBETT, SPACE CADET to I LOVE LUCY, I was especially excited to write the introductions for UNCENSORED MOUSE because not only was I a big Disney fan but had a great affection for Walt’s original mouse.

Bill Blackbeard wrote the introduction for the first issue and I was going to write all the introductions for the following issues beginning with the second issue. Unfortunately, only two issues of THE UNCENSORED MOUSE were published but Malibu had accepted my introduction for the third issue which was ready to go to press. Since the material in the introductions are still valid, I thought readers might enjoy seeing them and understanding why it is important that the early MICKEY MOUSE comic strip should be reprinted.

It has been estimated that on an average day in the United States alone, over five million items in the shape of Mickey Mouse or with Mickey’s smiling face on them are sold to eager mouseketeers.

However, over a decade ago, the Mouse had fallen on hard times. His name was used as a term of derision to indicate poorly made merchandise or sappy ideas. Mickey had become an establishment figure who was an all-too easy target for underground cartoonists, who parodied Mickey’s bland conformity and used it as a prime example of everything that was wrong with America.

It was thanks to the efforts of writers like John Fawcett and Malcolm Willits in the early 1970s that people were reminded that once upon a time there had been a more a vital, more mischievous mouse who earned not only the affection of the world but accolades from the harshest critics of the time.

Cole Porter was sincere when he wrote a popular song that proudly proclaimed: “You’re the Top! You’re Mickey Mouse!” The Academy of Motion Picture Arts and Sciences was very serious when it presented a special Oscar to Walt Disney in November 1932 to honor him specifically for the creation of Mickey Mouse.

Walt Disney was a hardworking country boy with a love for rural humor. The early Mickey, being a reflection of his creator, was just as much a good-natured hayseed as Walt and had the same inclination toward barnyard jokes. More importantly, Mickey also shared the same drive and curiosity that had made Walt so successful. (Later, as Walt tried to fit in with the sophisticated Hollywood crowd, he brought Mickey along with him, eventually transforming the scrappy rodent into a well-dressed four-foot human with tail neatly hidden in adult trousers.)

The early Mickey Mouse animated cartoons were similar to the other cartoons of the period where characters had rubber hoses for arms and legs and ethnic humor and physical violence were considered the epitome of amusement. Mickey solved his problems with a mixture of common sense, luck and physical effort.

By the start of 1930, Mickey had already appeared in fifteen animated adventures (with nine more scheduled for that year). Inspired by that popularity, January 13, 1930 saw the introduction of the Mickey Mouse comic strip from King Features. Those early strips were written by Walt himself up until May 17, 1930.

Most papers headed the strip as “Mickey Mouse by Iwerks” with Walt Disney’s famous signature not appearing until March 11, 1930. Ub Iwerks had quite literally drawn the first few Mickey Mouse animated cartoons by himself and was the natural choice to transfer Mickey’s antics to the newspaper page. After the eighteenth strip, Iwerks left and his inker, Win Smith, continued drawing the gag-a-day format until he was replaced on May 5, 1930 by Floyd Gottfredson who would end up drawing the strips for several decades and was responsible for a series of continuity stories that have rarely been surpassed.

During those first two months of the strip, Mickey’s airplane activity echoed his similar experiences in PLANE CRAZY (1928). Mickey becoming a castaway fighting off wild animals and cannibals in the strip helped inspire the 1931 animated cartoon, THE CASTAWAY. (In 1935, Mickey again faced cannibal problems in MICKEY’S MAN FRIDAY which would later inspire a comic strip version, MICKEY MOUSE ROBINSON CRUSOE.)

Just as in the animated cartoons, the strips featured the slapstick violence popular during that time period. Mickey got into actual fistfights as he faced bandits, pirates, crooks, mad scientists and a host of other menaces. Unfortunately, such pluckiness was not in keeping with his official corporate image which demanded an inoffensiveness of character in order to help sell those five million lunch pails, pencils, toys, blankets and other assorted merchandise each day.

Yet, in the February 16,1931 issue of TIME magazine, the editors were encouraged to state that “Great lover, scholar, soldier, sailor, singer, toreador, tycoon, jockey, prizefighter, automobile racer, aviator, farmer. Mickey Mouse lives in a world in which space, time, and the law of physics are nil. He can reach inside of a bull’s mouth, pull out his teeth and use them as castanets. He can lead a band or play violin solos; his ingenuity is limitless; he never fails.”

Sadly, that early raucous Mickey could only be found in the yellowing pages of disintegrating old newspapers. Today, thanks to the efforts of Eternity, people can once again sample some of those outrageous, previously censored moments that made a world fall in love with Mickey Mouse, the real Mickey Mouse.

This issue of UNCENSORED MOUSE features the first artwork and the first writing of Floyd Gottfredson, who was to become one of the most influential artists to ever be associated with Mickey Mouse.

Gottfredson was about twenty-four when he left his home in Utah and brought his wife and two children to Los Angeles in the hopes that he could become a cartoonist for one of the seven major newspapers then in the Hollywood-Los Angeles area. Gottfredson had been trained in cartooning through a correspondence course from The Federal Schools of Illustrating and Cartooning (now more commonly known as Art Instruction Schools, Inc.)

Arriving in Los Angeles and finding no cartooning work, he overheard that Walt Disney was looking for artists so he took his samples to the studio and was immediately hired as an animation inbetweener and possible backup artist for the MICKEY MOUSE daily strip. At that time, Disney had already put in about six months of preparatory work on the strip which was to be officially launched about twenty-three days after Gottfredson had been hired.

The strip began on January 13, 1930 and was a gag-a-day type until April 1, 1930. On that date, it went into story continuities at the request of King Features. The trend at that time was for all strips, comic and illustrative, to do continuities, following the example of Sidney Smith’s big hit with THE GUMPS.

By this time, Ub Iwerks had quit drawing the strip and his inker, Win Smith, was reluctantly both penciling and inking the strip. In an interview in 1978 for an Italian magazine, Gottfredson remembered that time: “Walt had continued to write the strip, including the first seven weeks of the first continuity. He had been trying to get Win Smith to do the writing as well as the drawing but for some reason he didn’t want to. This was one of the reasons for Smith’s leaving the studio. I took over the drawing with the May 5, 1930 episode and I took over the writing with the May 19, 1930 release. I wrote the daily until late 1932. After that time, the continuities were written by five different writers: Webb Smith, Ted Osborne, Merrill de Maris, *** Shaw and Bill Walsh.”

Interestingly, Gottfredson did not want the job. Working as an inbetweener, he had become very interested in animation and wished to stay with it. Disney promised Gottfredson that he would only have to work on the strip for two weeks while Disney found another artist. Gottfredson ended up working on the strip for over forty-five years.

“Walt checked my work the first couple of months after I took over the strip but after that and all through the years, except to pass on an occasional suggestion, he very seldom concerned himself with the strip or the department. He seemed to be relieved not to have to be concerned with them-he had bigger things to worry about,” stated Gottfredson.

Gottfredson plotted all the MICKEY MOUSE daily continuities from May 19,1930 to June 1943, and while other writers were involved starting in 1932, Gottfredson edited all the writing until 1946. He would have “lively bull sessions on the up-coming week’s work” with the writers. Besides penciling, Gottfredson also inked the MICKEY MOUSE strip from May 5, 1930 until late 1932. Adding to his workload was the addition of a MICKEY MOUSE Sunday strip which he also penciled from January 10, 1932 until mid-1938.

Despite his artistic skill and dedication, Gottfredson never held his early work in high esteem. In a 1967 interview, Gottfredson remarked “In the 1930s, Mickey’s figure construction-wise was crude, anatomically bad, bumpy, stody. There was no flow in composition; the design wasn’t there. For me, I shudder to look at the work I did during that period. I just don’t like to look back on any of my work done more than six months ago. In fact, I wouldn’t ever want to see it reprinted. I think it’s aged too much.”

Gottfredson was not to get his wish. By the time of his death in 1986, some of his early work had been extensively reprinted in books and magazines and had captured the affection and imagination of a whole new generation of Disney fans unfamiliar with an adventuresome Mickey Mouse.

Yet with all the recent attention that Gottfredson’s work has attracted, this issue of UNCENSORED MOUSE will be the first time that the majority of Gottfredson’s fans will be able to see those first, few tentative attempts at presenting Mickey Mouse that would serve as a foundation for a legendary achievement in the world of comic art.

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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 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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