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Wednesdays with Wade: Christmas at Disneyland

Wade Sampson invites you to join Timmie and Taffy for a holiday trip (circa 1956) to the “Happiest Place on Earth”

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I don’t know if the Christmas season seemed to have come too quickly this year or if having Christmas on Sunday seems a little out of the ordinary but I am not quite ready to let the Christmas season pass before the New Year without at least one more column devoted to Disneyland and Christmas.

Back when I had more patience and more energy, I would actually spend Christmas Day in Disneyland.   As I got older, I was content to merely visit Disneyland several times during the Christmas season to appreciate the decorations and the shows.

Another Christmas tradition I had was to pull out my DELL comic books that had a Christmas theme and curl up on the couch in the den during the holiday season and read some Christmas themed stories.   In the days before videotape recorders, those of us who were Disney fans could only enjoy the adventures of Mickey Mouse and Donald Duck and relive the films like “Cinderella” by getting DELL comic books which featured these stories and anxiously awaiting the Disney television program to showcase some Disney cartoons.  (At Christmas, it was always a joy to see “From All of Us to All of You” on Walt’s show.)

In 1937, Western Publishing took over publishing “Mickey Mouse Magazine.”  Western started increasing the number of pages reprinting the classic Floyd Gottfredson “Mickey Mouse” comic strips.   In 1939, Western decided to more actively compete in the new comic book industry and introduced the DELL “Four Color” series  which was a series of one-shot comic books featuring a variety of newspaper strip material. 

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In 1940, the first all Disney comic book appeared in the “Four Color” series featuring reprints of  “Donald Duck” comic strips.  By October 1940, Western launched “Walt Disney’s Comics and Stories” and by 1942, Western Publisher Eleanor Packer decided that the resource of reprints was quickly running out and it was necessary to create new Disney comic book material.

This decision resulted in the production of the first all new Donald Duck comic book, “Donald Duck Finds Pirate’s Gold” by Carl Barks and Jack Hannah in “Four Color #9” and a slew of Disney comic books from continuing series to one-shots created by some outstanding craftsmen, including moonlighting animators like Barks and Hannah trying to get a few extra bucks to help pay bills.

I know this statement always irritates Animation Historian Michael Barrier (who I respect and will always appreciate for his groundbreaking magazine “Funnyworld” and make sure you visit his website at www.michaelbarrier.com) but for many of us kids we enjoyed the work of Tony Strobl, Al Hubbard, Paul Murry, Jack Bradbury as much as we enjoyed the work of Carl Barks.  Barks was without question a genius when it came to recounting the adventures of the duck family (although his storytelling skill and artistic abilities could never make non-duck stories like those with Barney Bear and Benny the Burro memorable) but the concentration on his work has overshadowed the fine craftsmanship of others.

What does all of this have to do with Christmas?  Well, starting in 1949, DELL started publishing a once a year annual of over one hundred pages for a quarter entitled “Christmas Parade.”  Nine issues were published (or actually ten issues if you also count the DELL GIANT COMIC one shot in 1959 that was also titled “Christmas Parade”) and all of them featured Christmas themed stories showcasing a variety of popular Disney characters.

There was only one year when an issue was not published, 1957, when instead of publishing “Christmas Parade”, DELL decided to publish a one-shot entitled “Walt Disney’s Christmas in Disneyland.”  The cover was pencilled by Tony Strobl and painted by Norm McGary had portraits of  Mickey, Donald and the nephews, Scrooge and Chip’n’Dale surrounding a color photo of Disneyland featuring a bright red tree just to the left of the entrance to Sleeping Beauty’s Castle.  The photo also clearly shows a small red fire hydrant there as well so I wonder if anyone has information about that oddity on the photo.

Anyway, the framing story pencilled by Tony Strobl and inked by Steve Steere has Santa appearing on Christmas night at the home of a sister and brother, Taffy and Timmie, who have left him a note reading “Dear Santa, Please no toys!  What we want for Christmas is a trip to Disneyland!  Pretty please!  Love, Taffy and Timmie”.

Since Santa is going to drop off some gifts at Disneyland anyway that night, he decides to take Taffy and Timmie with him.   If only it were that easy in real life.  My brothers and I had to be especially good to get a trip to Disneyland, especially during the holiday season when the family finances were strapped.   When Santa’s sleigh flies over  Disneyland, the reader can clearly see the Christmas tree in the hub (not Main Street) and the Spaceship in Tomorrowland labelled “TWA”.

These annuals provided a framing story that allowed for various stories done by different artists that were themed to areas in Disneyland.  As a kid and having actually gone to Disneyland, I found these stories to be a “cheat” since the adventures never really took place in Disneyland but Adventureland might be the cue for a story taking place in a jungle or Fantasyland might inspire a story of the Disney animated characters from the Seven Dwarfs to Peter Pan to Dumbo. 

In this issue, Adventureland is the springboard for a story by Carl Barks of Scrooge, Donald and the nephews going to a Volcano Island to get Black Pearls but Scrooge has a special Christmas surprise even in this tropical location.  In Frontierland, while Santa delivers presents to “friendly-type Indians” living in teepees, a DELL comic book falls out of his sack of Mickey  Mouse and Goofy in “The Iron House of Lonsesome Gulch” illustrated by Paul Murry and recounting Mickey and Goofy trying to get a payroll to some miners before Christmas so they can celebrate and buy some presents for their children.   Naturally, Black Pete robs the payroll but Mickey is falsely accused of staging the robbery. 

A ride on the AstroJets in Tomorrowland oddly inspires a Paul Murry illustrated Chip’n’Dale story of Br’er Bear kidnapping Jiminy Cricket to teach him how to be Santa Claus so he can eat all the goodies left out for the jolly fellow. (The “Song of the South” characters must have been very popular with readers since they appear in many of the “Christmas Parade” annuals.)   A trip on the Alpine skyway gives Santa the chance to share with Taffy and Timmie an Al Hubbard illustrated tale of Scamp trying to make Lady and the Tramp proud of him  by becoming a “Scamp-Bernard” and in the process rescuing some Saint Bernards in the snowy mountains. 

A ride on Casey Junior takes Santa and the children by the house of the Big Bad Wolf and sparks a story of a good deed the Wolf inadvertantly did for Santa.  Br’er Bear is also in this Paul Murry illustrated story where he runs a second-hand story and it is revealed he has a son and daughter (Billie and Tillie….I am sure Uncle Remus is spinning in his grave….) lost in the snow.

Riding on the pirate ship in the “Peter Pan” atrraction causes Santa to remember in an Al Hubbard illustrated story the time Captain Hook kidnapped Santa to force Peter Pan to catch the crocodile and then leave Neverland forever.  Of course, Peter and Tinker Bell outwit the pirate but are too exhausted Christmas morning when the other Lost Boys open the rescued toys.  “They must be getting old or something” claims one of the Lost Boys.

Riding on a mine car through the “Snow White” attraction is the introduction to a Paul Murry illustrated story of the Seven Dwarfs trying to help Dopey do a good deed to write about to Santa.  All the other dwarfs’ good deeds revolved around them helping Dopey throughout the year. 

Finally Santa returns Taffy and Timmie to their home and leaves them lots of presents including some puzzles and games that we can play as well including decoding Morty and Ferdie’s letter to Santa, a game board of Santa’s journey to Li’l Wolf’s house, figuring out how Uncle Scrooge’s Christmas wish came true but not in the way he expected, identifying the animals in Goofy Claus’s Hodgepodge Team (composed of caribou, elk, gazelle, moose and more), how to make some gift tags as taught by Chip’n’Dale and…..well, lots more.

So on Christmas Day since I was celebrating the holiday this year without my family, I pulled out this classic comic book to re-read and remember happier holidays when I didn’t have to worry about mortgages and insurance payments and utility payments and how my body now creaks and squeaks when I try to get up off the couch and all I had to worry about was how to save money out of my lunch money to buy some new comic books each week and the Christmas holiday wasn’t just one or two days but two weeks away from the work of school.

As we enter a new year which I hope will be happier year for us all, I think it does us all good to look back on earlier, simpler times and treasure those things that warmed our hearts.   Those memories are the true gifts of Christmas.

I hope one of the things that will warm my heart next Christmas is some publisher deciding to reprint those Disney Christmas comic strips that appeared in local newspapers for a few weeks before  Christmas.  (Actually, I’d also love to see some of those NEA limited Christmas strips like Wally Wood’s “Bucky Rufus” or a Jack Kent one I vaguely remember also reprinted.)

Jim Hill must love the “Christmas Parade” annuals because when I pulled them out this year, I noticed one of the back covers had Donald Duck on Santa’s lap.  Donald had a huge list of “good boys and girls” to receive special presents and Donald is clearly pointing to the name “Jim” so I wonder what gift Jim got that year.

Happy New Year to You All and many thanks for the kind and generous words some of you have shared about my weekly contributions.

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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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