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The year that Mickey & Minnie almost got married



Take a moment. Go check out your Disney t-shirt and coffee mug collection.
There’s an awful lot of anniversary logos & celebration slogans there,
aren’t there? 35 Years of Magic. 40 Years of Adventure. 100 Years of Magic. Remember
the Magic
. Year of a Million Dreams. What Will You Celebrate? Give a Day, Get a
. And – of course – Disney Parks & Resort’s most recent effort, Let the
Memories Begin

But for every one of these Disney Parks promotional
campaigns that receive major media buys, which were then supported by splashy
newspaper ads & numerous TV commercials … There were an equally large
number of campaigns that never quite made it out of committee.

Take – for example – that promotion which Jack Lindquist
dreamed up for Disneyland‘s Summer of 1991. Which was when Jim Henson’s
Muppet*Vision 3D was supposed to have replaced the Great Moments with Mr.
show at that theme park’s Main Street Opera House.

Copyright Disney Enterprises, Inc. All rights reserved

Jack wanted to do something genuinely big to make the public
aware that the Muppets were now in residence at the Happiest Place on Earth.
Which is why he proposed sending Mickey, Minnie, Donald, Pluto & Goofy off
on vacation for the entire Summer of ’91. So that — while the Fab Five were away
from Anaheim — the Muppets would then be left in charge of Disneyland.

And from the moment that you came thru the turnstiles that summer,
you would have known that this theme park had a new (albeit temporary) head
honcho. Given that the Mickey-shaped floral planter that’s adorned the lawn in
front of the Main Street, U.S.A. train station for decades now would have been replaced
by a Kermit-shaped planter.

Mind you, even if you were out driving by on the 5 during
the Summer of ’91, you would have known that something unusual was going on at
Disneyland. Given that – as part of this promotion — Jack wanted to paint the
Matterhorn Kermit-the-Frog green.

The “Here Comes the Muppets” stage show as it was presented at Disney-MGM
Studios theme park. Copyright Disney Enterprises, Inc. All rights reserved

These two over-the-top touches were just the beginning of
the Muppet-type madness that was to have invaded the Happiest Place on Earth
that summer. Over on the Videopolis stage, there were to have been several
performances daily of the “Here Come the Muppets” stage show. Which was to have
been this Disneyland-specific version of that Disney-MGM stage show which ran
at the Studios from May 1990 through September 1991.

And when the Muppet walk-around characters weren’t onstage performing
at Videopolis, they were supposed to be down in Town Square doing meet-n-greets
and/or waving to Guests from floats during Disneyland’s twice-daily
presentation of the Magnificent Muppet All-Star Motorcade. Which was to have
featured Gonzo riding on a rolling camera platform as he directed this music
video which starred Dr. Teeth and the Electric Mayhem.  And did I mention that Fozzie, Scooter and
Rowlf would be riding aboard the Muppet tour bus as it rolled through that
theme park?

That was Jack’s grand plan for introducing the Muppets at
Disneyland in a big way. But all of Lindquist’s hard work was for naught. Given
that – in December of 1990 — The Walt Disney Company’s first attempt to
acquire the Muppets fell apart in December of 1990 when Mouse House management
and the Henson family failed to come to terms.

Copyright Disney Enterprises, Inc. All rights reserved

Anyway … I told that story today because I wanted to give a
sense of the hundreds of hours of hard work that The Walt Disney Company will
sometimes put into the development of a brand-new promotional  campaign for Walt Disney Parks & Resorts.
Only to then suddenly abandon that effort. Which means that the public never
gets to see any of that artwork / see that particular PR narrative unfold.

The other reason that I’m exploring this aspect of the
Company’s history today – on Valentine’s Day of all days – is … Well, did you
see the big news coming out of Toy Fair this morning? Where – after seven years
of being apart — Barbie and Ken have officially announced that they are once
again a couple?

This is – of course – a PR stunt that Mattel dreamed up not
only to spur sales (i.e. look for a special limited edition of “Together Again” set of Barbie & Ken dolls
to hit store shelves shortly) but to also help
reinvigorate this brand. But where this gets interesting is that – back in the
mid-1990s – The Walt Disney Company toyed with doing something very similar
with Mickey & Minnie.

Copyright 2011 Mattel, Inc. All rights reserved

As I recall, the initial discussion reportedly began back in late 1992 / early 1993. There was supposedly a concern on the PR side of things at Walt Disney Parks
& Resorts that the Company had maybe gone back to the anniversary well once too often. To explain: That – by continually hyping artificial events like the celebration of Disneyland’s 35th & WDW’s 20th anniversaries – there was a danger that the public would start losing their enthusiasm for these sorts of cooked-up campaigns. Which is why Disney officials were looking to do something different  – something big, bold & dramatic – in order to recapture people’s attention / imagination.

And given that 1986’s “Totally Minnie” program — with its record album, TV special on NBC, merchandise line
as well as a daily parade
at Disneyland
— had proven to be so popular with the public (More importantly, had helped redefine that character. Get Minnie out of the kitchen, out of Mickey’s shadow and then show off this character’s independent spirit & fun nature) … Given that Mickey Mouse’s 65th birthday was coming up, the Company’s Corporate Synergy & Special Projects office toyed with the idea of commemorating this special occasion back having Mickey & Minnie become Man & Wife … er … Mouse & Wife during a year-long event that would run from the Fall of 1993 through the late Summer of 1994.
The scenario (as it was explained to me) was that – sometime just after Labor Day 1993 – Disney officials were to have announced that Mickey had just
proposed to Minnie. More importantly, that she had “Yes.” And since it had
taken these two nearly 70 years to finally make it to the altar … Well, a single day-long
wedding wouldn’t cut it. Which is why Walt Disney Parks &
Resorts wanted to stage this year-long celebration of the marriage of
Mickey & Minnie Mouse. Where the daily Guests at the Parks would then automatically
become guests at Mickey & Minnie’s wedding.

Copyright Disney Enterprises, Inc. All rights reserved

If all had gone according to plan, this was to have been a multi-media extravaganza. With ABC
airing a “Mickey & Minnie Mouse’s Wedding” TV special, plus a daily parade at
the Parks where Disney characters from around the world were to have arrived with
gifts for the happy couple. I also remember something about a nightly marriage ceremony
in front of the castle – with Pluto as the ring bearer and Donald & Goofy continually
jostling to see who Mickey’s best man would wind up being. And then – when the happy couple
had their first official kiss as Mouse & Wife … Well, that was supposed to
have signaled the start of the Park’s nightly fireworks display.
So why didn’t the marriage-of-Mickey-and-Minnie happen? Well, the way I heard it, there were actually people who worked at the Mouse House who were concerned that — by marrying Mickey — Minnie (as a character) would then be taking a step backwards. That — by marrying Mickey Mouse — Minnie would then be forced to settle into the stereotypical housewife’s role.
Then there were those at The Walt Disney Company who were uncomfortable with all the real-life baggage that would then come with these two much-beloved characters finally getting hitched. As in: How were they supposed to answer kids questions like “If Mickey & Minnie’s marriage doesn’t work out, will they then get divorced” ?

Copyright Disney Enterprises, Inc. All rights reserved

Given that there was something that was obviously special about Mickey & Minnie’s relationship (i.e. that they had managed to stay sweethearts for 65 years) … And given that — at least from a little kid’s point of view  — marriage is often seen as icky and/or loaded with all sorts of complicated adult-type emotions … Well, it just didn’t make sense to screw up something that had worked — and worked well — for six decades plus just to temporarily boost attendance at the Disney theme parks and/or sell some collectibles.

Which is why the Company never pursued the Mickey-and-Minnie-get-married idea. More importantly, why Walt Disney Parks & Resorts
went back to promotional campaigns that keyed off of
anniversaries.  Like 1996’s Remember the Magic, 2000’s 100 Years of
Magic and 2005’s the Happiest Homecoming on Earth events.

And given the carefully parsed way that Mattel is approaching the promotion
of Ken & Barbie’s reunion (i.e. “She said Yes. Ken and Barbie Rekindle
their Epic Romance” rather than saying that these two dolls are now gong to get
married), I think that that the Mattel Corporation – just as Disney did back in late 1992 / early 1993 – recognizes the dangers involved in taking a couple that the public has
loved for decades as dating singles now and then making them man & wife.

Copyright 2001 Mattel, Inc. All rights reserved

That said, I still think that it’s kind of cool that — according to the official Barbie & Ken timeline that Mattel sent along earlier — it was this couple’s reunion on the set of “Toy Story 3
” that supposedly let to the rekindling of their relationship.

But what do you folks think? Even if this had just been a promotional
campaign that Walt Disney Parks & Resorts cooked up in order to get you
& your family to return to the Resorts in 1993 & 1994, would you have still made a
special trip to Anaheim or Orlando in order to attend the marriage of Mickey
& Minnie Mouse?  Or were Company
officials wise to take a pass on this particular PR stunt?

Your thoughts?

The article was updated / corrected on February 19, 2011 to fold in additional information

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.

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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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