General

Udder Madness at the Mouse House

You wanna know the REAL reason that Walt Disney Pictures upcoming animated release, “Home on the Range,” has been rated PG? Jim Hill reveals this and more in an in-depth article about last Wednesday’s WDFA “Town Hall” meeting at the Alex Theater in Glendale, CA.

Published

19 years ago

January 20, 2004

Jim Hill

I know, I know. Last week, I promised that JimHillMedia.com was going to cut back on its coverage of the Disney Feature Animation situation. And that was honestly my intention.

But then Disney insiders began feeding me all of these stories about last Wednesday’s “Town Hall” meeting for Feature Animation employees. You know, the meeting where WDFA president David Stainton attempted to rally the troops … as well as put a somewhat friendly face on Disney management’s recent decision to shutter the company’s Central-Florida-based animation unit.

So (please forgive my awful Michael Corleone impression here, but …) “Just when I thought I was out, they pull me back in!”

“So where did this meeting take place, Jim?,” you ask. Not on the Burbank lot. But — rather — one town over in beautiful downtown Glendale. The 700 or so hardy souls who still work for WDFA gathered at the Alex Theater last Wednesday morning. Though — given what had just happened in Orlando — no one knew quite what to expect.

At 10 a.m. sharp, WDFA president David Stainton took the stage. And — once again displaying the tact and sensitivity that have already made this man a legend in the animation industry — he tried to tell a joke that went over like a lead balloon with this anxious assembly of animators.

Literally the first words out of Stainton’s mouth were: “So I’m having a great week!” Not “Thank you for coming. I know that this has really been a tough couple of days for the Feature Animation family. And you must have some questions about what just happened down in Florida. So let me try and explain why we did what we did …” But “So I’m having a great week!”

Sigh

I’ll say this much for David. After that extremely awkward beginning, he did allegedly try and put a human face on what just happened to the crew at Feature Animation — Florida. Stainton supposedly reiterated much of what had been said earlier about Disney’s decision to close WDFAF. (I.E. That that studio had to be closed because Mouse House managers now felt that it was necessary for all of the company’s artists and technicians to be under one roof once more, so that they could all work together to deliver the best possible animated features for the Disney corporation to release, etc.)

Then — sensing that the crowd in the Alex was feeling rather dispirited — David reportedly switched gears. Insisted that Disney Feature Animation already had some really great films in the pipeline.

This was Fred Tio’s (the senior vice president of marketing for the Walt Disney Motion Pictures Group) cue to quickly mount the stage. And then — with a flurry of hand gestures — Tio mapped the allegedly brilliant advertising campaign that the Mouse’s marketing department already had in place for WDFA’s next big release, “Home on the Range.” Fred supposedly felt that the film’s marketing campaign couldn’t miss because of HOTR’s “killer catch phrase”: “Bust a Moo on April Two!”

Sensing that the audience wasn’t quite buying what Tio was trying to sell, Stainton reportedly stood up and made his way back to the mike. Once there, David allegedly revealed the real reason that the Motion Picture Association of America had slapped a PG rating on “Home on the Range”: One joke in the film (a line you can actually hear in the “HOTR” trailer: Maggie’s “Yes, they’re real and stop staring.”) had supposedly upset the MPAA board. Which is why they felt they had no choice but to assign this Walt Disney Pictures release a PG rating.

(WDFA vets who attended last Wednesday’s “Town Hall” said that Fred didn’t exactly endear himself to the crowd by continually insisting that it was his department’s great marketing campaigns that would guarantee that Disney Feature Animation’s next few releases would be hits at the box office, rather than the films themselves.)

Anyway … once again sensing that he was losing the crowd, Stainton allegedly hustled Tio offstage and — in rapid succession — brought up the production teams for “Chicken Little,” “Fraidy Cat,” “A Day with Wilbur Robinson,” “American Dog” and “Rapunzel Unbraided.” Each of these productions’ directors gave a brief speech as they off showed some art work and/or work-in-progress footage. In an effort to familiarize the audience at the Alex with all of the other projects that WDFA had in its production pipeline.

But even this segment didn’t quite go according to David’s plan, as “Rapunzel Unbraided”‘s director Glen Keane took to the stage and talked and talked and talked. Keane may be a truly gifted animator, but he is not much of a public speaker. Though the crowd may have “Oohed” and “Aahed” when they saw his CG ballerina test, they reportedly weren’t all that impressed with Glen’s ham-handed attempts at humor. Particularly his digs at the Fiona character in Dreamworks’ “Shrek.”

Then — when all hope seemed lost — *** Cook took the stage. Cook — the longtime Disney Company employee (“How longtime?” you ask. *** actually started working for the Mouse back in 1970 as an hourly employee at Disneyland. He drove the Monorail as well as the Santa Fe and Disneyland railroad during his tenure in Anaheim. He even met his wife, Bonnie, while working at the theme park) who Michael Eisner named as chairman of Walt Disney Studios back in February 2002 — did what Stainton, Tio and Keane couldn’t do. He spoke from the heart and really got to the animators who were assembled at the Alex.

“How did he do that?” you ask. By reminding all of the artists and the technicians inside that theater that it was up to them to carry on the legacy of Walt Disney and Feature Animation. And the best way to do that was to make the best films possible. That — no matter what Fred Tio had said previously — that good marketing wasn’t the most important part of the puzzle. Good movies were.

(This last comment by Cook was the cause of a lot of conversation back in Burbank last Wednesday afternoon. Animators who had attended the meeting at the Alex kept saying: “What’s the significance of what *** said. Does that meant that he actually disagrees with what Fred was saying [I.E. That marketing is the most important part of the puzzle]? Does this mean that there’s yet another power play going on behind-the-scenes at the studio? Was Cook making some sort of statement about how Tio’s been performing lately? Does this mean that Disney Studios will have a new head of marketing soon?”

My apologies, folks. But this is actually how business is conducted in Hollywood. Where even the most innocuous sounding of statements can be parsed within an inch of its life. As industry insiders attempt to glean every iota of meaning out of even the most meaningless of statements. Spending hours puzzling away, wondering “What did he actually mean when he said that?”)

Anyway … given how long Keane’s comments had run, the WDFA “Town Hall meeting (which was originally only supposed to run ’til 11:30 a.m.) dragged on ’til past noon. Then — proving that he hadn’t really learned anything from his recent experience in Orlando — Stainton allegedly asked if anyone in the auditorium had any questions.

Luckily (for David anyway), last Wednesday wasn’t a repeat of what happened back at WDFAF. There were no boos or audible grumbles this time. Just polite questions from the audience at the Alex. Which included:

Is the Walt Disney Company going to continue to make direct-to-video sequels to Feature Animation productions? Yes.

Are Disney Television Animation and Walt Disney Feature Animation going to merge? No, but — in the years and months ahead — WDFA staffers should expect to see more lines of communication opening up between DTA, DisneyToon Studios and WDFA. The cooperation’s really looking to improve coordination and communication between these three divisions of the company. With the hope that this will help the Walt Disney Company get the best possible returns out of its various brand lines.

Is the Walt Disney Company looking to bring in “new talent” (I.E. live action directors) in an effort to re-energize Feature Animation? Provided that the right project comes along, it’s a possibility.

Finally, by 12:15, the “Town Hall” meeting at the Alex finally busted up. And — as all the WDFA staffers stumbled out in the sun light — some were supposedly heard to grumble: “Well, that was a tremendous waste of time.”

Why the negative attitude? Here, let’s let one Feature Animation insider explain:

“(Look, it’s all well and good that) David, Fred F*cking Tio and *** Cook all praised us for our legacy of animation. But who’s left? All of the cleanup, most of the traditional animators, most of the effects and background crews, the scene setup and camera and scanning and layout and everyone who worked on the traditional movies … They’re gone.

(At the meeting at the Alex), we were surrounded by computer nerds with pocket protectors who haven’t ever made a movie. Well, nerds and creative execs.

It’s sad. (The Disney) legacy (that *** Cook talked about) is just that: a legacy. It’s done, Jim. And it ain’t coming back.”

I know, I know. That’s a pretty depressing story. Particularly for a already cold and bleak Wednesday in January. But I just wanted you to know that — in spite of the fact the Feature Animation Florida story seems to have run its course — confusion still reigns in Burbank. Which is why JimHillMedia.com will continue to track all the trouble that Disney is having in Toontown these days.

So my apologies to all you JHM readers who actually thought that this story was over. But — based on all the intriguing e-mails that I got over the Martin Luther King day weekend — it would appear as if we’ve just scratched the surface here. So I hope you’ll indulge me as we continue to shine our spotlight on Stainton and Co. for a wee bit longer.

Your thoughts?

General

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

Published

6 years ago

July 4, 2017

Jim Hill

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

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

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

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

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

Jens Dahlmann back during his Disney World days

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

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

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

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

Photo by Jim Hill

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

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

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

Photo by Jim Hill

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

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

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

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

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

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

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

Photo by Jim Hill

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

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

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

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

General

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

Published

6 years ago

June 4, 2017

Jim Hill

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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 16^th 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

General

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

Published

6 years ago

March 17, 2017

Jim Hill

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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.

“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.

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