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Walt Disney Christmas Stories

Wade Sampson returns with a real holiday treat: a series of Christmas-related tales that feature the old Mousetro himself, Walt Disney as well as Walt Disney Studio’s resident genius, Ward Kimball.

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“One reason the Christmas season appeals to me is that it makes us suspend business-as-usual routine and let our minds soar for a while. It is a time when the imagination is more sprightly than at other periods of the year; Christmas seems to release even the most solemn of us from the Scrooge realism that occasionally besets all of us. It is natural, of course, that I should think of Christmas in terms of imagination, for imagination is my business.”

—Walt Disney from READER’S DIGEST December 1941

During this holiday season, it seems appropriate to share a Disney related Christmas story or two. While Walt’s wife, Lillian noted in a TIME magazine article (December 27, 1937 “Mouse and Man”) that even at Christmas “when he got through with the festivities, he went to his room and read”, it is very apparent that Walt was moved at the holiday season and enjoyed giving gifts to others. (Although by all accounts, it was difficult to find him a gift that he would enjoy.)

Remember that the two very first Disney television shows were aired on Christmas Day. ONE HOUR IN WONDERLAND aired on NBC in 1950 at four o’clock in the afternoon and captured ninety percent of the viewing audience. It was made at a cost of $100,000 and was sponsored entirely by Coca-Cola and certainly helped promote ALICE IN WONDERLAND. WALT DISNEY CHRISTMAS SHOW aired on CBS in 1951 at three o’clock in the afternoon. It was made at a cost of $250,000 and was sponsored entirely by Johnson and Johnson and certainly helped promote PETER PAN. The first two Christmas shows were “kind of stuck together with glue and chicken wire, very cheaply” recalled producer Bill Walsh.

Walt confessed that he cried like a baby the first time he saw the Christmas sequence in the Disney live action film THOSE CALLOWAYS where the mother receives a homemade gift from her husband and son.

Walt maintained a file of hundreds of children of his personal friends, members of the press, studio workers, film executives, etc. At Christmas, Walt insisted that each child would receive gifts of Disney character merchandise including one important item like a watch or a big stuffed doll plus a few little items but all of them individually wrapped. (The gifts continued until the child reached the age of twelve, then he or she was dropped from the list and received a Christmas card instead.) A studio soundstage was set aside early in November so that a staff of Disney secretaries including Walt’s own secretaries were kept busy right up to a few days before Christmas, sorting, packaging and wrapping all these gifts in addition to the other Christmas presents for staff and friends. Apparently, Walt used to drop by daily to monitor the progress and to see that his instructions were being carried out.

Diane Disney Miller recalled looking at some of the earlier Christmas home movies that her dad filmed over the years: “There was a huge tree that went to the top of our two story living room. It was covered with a myriad of ornaments and around the tree were toys of every conceivable shape and kind. And there I was sitting, surrounded by the mechanical ones, and hitting at them as they moved and performed. When dad gives gifts he wants to give gifts you can remember him by. He’s afraid that he’s going to be gone and forgotten. He loves to give us jewelry. He gave Sharon and I each a watch when we were seven years old and it was inscribed on the back with the date and his name. And every Christmas he’s given us a little piece of jewelry. He loves antique jewelry. Nothing expensive or elaborate but something like a little pair of antique gold earrings. He gave Mother once some seals in the forms of a necklace and then at a later Christmas there were some seals hanging from a bracelet. Seals used for sealing wax and things like that.”

I have several favorite Walt Christmas stories and here in Walt’s own words is one of them that he shared with an interviewer in the mid-1950s for a magazine article. Walt loved having a dog and he had several over the years: “When we got the first home, I wanted a dog. And my wife would have nothing to do with dogs. For some reason she did not like dogs. She said ‘Oh they get hair on everything. They’re dirty and there are dog odors’. I got a book on dogs and the Chow did not shed hair or have fleas and had very little odor. She said ‘If I had to have a dog that’s the kind of dog I would want’. That’s what I wanted. The next day I went out and bought a Chow and I kept it under wraps until Christmas. I bought it when it was about 6-8 weeks old. And it was about a month before Christmas. We had our Christmas tree and her sister would come over and her little niece was about eleven then. And the niece was always the one who took the presents around and gave them to everybody. We had a kind of little family Christmas. I picked up my chow from the dog kennel in the afternoon. I took it over and kept it at my brother Roy’s.

“I got a big hat box. I got a big ribbon on it. When the time came I went over, put the little puppy in the hat box, tied it up with a ribbon and when they were all busy I put it over by the tree. And my niece was tipped off. So my wife didn’t see me bring it in. So then my niece went over and got this and she said, ‘Oh who is this for?’ and I said ‘To Lilly from Santa Claus’. So she brought this big hat box over and put it in front of my wife and my wife said, ‘Oh, Walt, you didn’t!’ Now she didn’t know I’d bought a dog. She thought I’d bought her a hat. And that’s one thing she doesn’t want anybody to do. She wants to buy her own hats. She was upset because I had bought her a hat. So when she started to open it, it moved. And she let out a scream. And then she was really kind of upset. She was a little mad that I had bought a hat. And when she opened it, this little chow stuck its head out of there and from that time on that was her baby. It had to sleep in our bedroom.”

The dog was named Sunnee. The dog was broken hearted when Diane was born because up until that time he was an only child and got all the attention. This story inspired a similar scene in the animated feature LADY AND THE TRAMP.

One of my new favorite Disney Christmas holiday stories comes from an interview that Disney historian Jim Korkis did with Disney animator Ward Kimball a few years ago. In the holiday spirit, Jim has kindly allowed me to share it with you as long as I mention that it was first published in an extensive article that Jim wrote on Ward Kimball for HOGAN’S ALLEY #11, the magazine of the Cartoon Arts, and that Jim’s articles on animation appear in many of the issues. (HOGAN’S ALLEY is also available through www.budplant.com which is a highly recommended site by both Jim and myself who have been ordering from Bud from over two decades!)

Kimball designed and animated Jiminy Cricket for PINOCCHIO, the crows in DUMBO, the title song sequence from THE THREE CABALLEROS, and the mad tea party scene from ALICE as well as the Cheshire Cat among other animation credits too numerous to mention. He directed the first Disney 3-D cartoon (MELODY), won Oscars for directing the first cartoon in Cinemascope: TOOT, WHISTLE, PLUNK AND BOOM (1953) as well as IT’S TOUGH TO BE A BIRD (1970), produced the classic Outer Space trilogy programs for the Disneyland television show and produced and directed the syndicated television series: THE MOUSE FACTORY. Not to mention his work as an Imagineer, the Firehouse Five Plus Two, his Grizzly Flats railroad and other credits.

Kimball also had the reputation for having an odd sense of humor and was quite the prankster as you might guess from this little known story he shared with Jim Korkis: “I used to dress up as Santa for my kids and Christmas. We made quite a ceremony out of it where someone on the roof would pound on the roof and yell, “Now Dancer, Now Prancer…” and all the kids would storm into the living room just in time to see me at the chimney with my back turned toward them. I would then turn around dressed as Santa and hand out presents.

“This got to be such a big deal that other neighborhood moms started coming by and pretty soon there was a whole gang of kids and parents. So one way I put a stop to this was by giving out condoms to the men one Christmas as presents.

“Years later when my daughter Chloe was old enough, Betty complained that it was a shame that Chloe had missed out on all this. So under duress, I agreed to do it one more time. But I always liked twists so this time instead of a Santa costume, I rented a gorilla outift and drove home wearing it.

“Bill Peet, the storyman, told the other animators that he was going to phone the police and tell them he was a local animal handler and that a gorilla had escaped and was in the vicinity of my home. But Peet on the way home apparently got roaring drunk and forgot all about it and when he did get home, his wife turned on the sprinklers to try and sober him up before he came into the house.

“Well, at the Kimball home, there was the sound of reindeer on the roof. The kids rushed in and I turned around in the gorilla costume with arms raised and growling. It scared Chloe and even today she doesn’t like me to tell the story. The dog got upset at me too and chased me out of the house and there I am panting and sweating in a neighbor’s house where I peel off the costume.”

Walt never got to see his final Christmas in 1966 since he passed away ten days before Christmas Day. Walt checked into St. Joseph’s Hospital on November 30 and during much of the time was heavily sedated and in pain. Every year for decades, Walt had sent his sister Ruth a Christmas letter talking about his accomplishments that year as well as family concerns. The letter was usually accompanied by a check for Ruth to buy for her family what they wanted most for Christmas. In 1966, the letter was written by Walt’s secretary, Tommie Wilck. She wrote: “When Walt is back in his office, I’m sure you’ll get a more up-to-date and personal note from him. In the meantime, he sends his love.”

I think Walt’s final Christmas present is all of us who keep his legacy alive by sharing his stories and honoring his vision.

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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  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

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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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