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Wednesdays with Wade: Disneyland’s Forgotten Founding Fathers

Wade Sampson wants us to remember that while it was Walt who actually dreamed up “The Happiest Place on Earth,” it took a lot of talented artists to make Disney’s dream a reality.



“I’ve known people who say they designed Disneyland. But I know. I was there. It was Walt. People say how much they did on it … But they were just the eyes of Walt.”

Stated Peter Ellenshaw, who besides being an outstanding matte artist for the Disney live action films contributed his artistic skills to two early Disneyland attractions: Space Station X-1 and Circarama.

Having interviewed Peter on two occasions, I can confirm that he is the very model of a gracious gentleman and that his affection and respect for Walt is readily apparent. However, there were several people who contributed to the design of the early Disneyland and since the focus was always on “Walt Disney,” their very significant work is unknown to many Disney fans.

While Walt came up with the idea of the “hub,” it was Marvin Davis who determined where it would be and where the spokes would be placed. While Walt came up with the idea of a castle, it was Herb Ryman who came up with the direction it would face and the walls that extended from it to enclose Fantasyland. While Walt always had the final word on the designs for Disneyland, it was *** Irvine who organized and led the team of Imagineers.

So as we celebrate Disneyland’s 50th anniversary, it seemed to me that it would be nice to recognize some of those “forgotten” names that helped Walt create a unique entertainment venue.

In 1952, Walt Disney hired Richard “***” Irvine away from 20th Century Fox where he was an art director to act as liaison between Walt Disney Productions and an architectural firm that was being considered for designing Disneyland.

Walt felt the architects were using “aircraft thinking” (concentrating on “bricks and mortar”) rather than “show thinking” and needed someone to communicate his vision in their language.

John Hench recalled, “Because *** had worked with movie set designs, creating structures and settings, he understood our needs more than standard architects.”

After a few preliminary meetings with the architects, however, *** concluded that the people who could best design the Magic Kingdom were members of  Walt’s own staff. This was a recommendation that was supported by Walt’s friend and neighbor, architect Welton Beckett. (Beckett actually lived across the street from Art Linkletter and was responsible for designing the Capitol Records building that looks like a stack of records among many other architectural triumphs.)

*** helped establish and lead the new team of artists, architects, designers and engineers, known as Imagineers. One of the reasons he was so perfect for the job was that he had previously worked at the Disney Studios as an art director on “Victory Through Airpower” and “The Three Caballeros” so he knew how Walt worked and the Disney Culture. *** eventually became the president of Imagineering.

He was also involved with the design and building of the Magic Kingdom in Florida as well and that was the reason the steamboat was christened the “Richard F. Irvine.” His daughter-in-law, Kim Irvine has made some significant Imagineering contributions to Disneyland. (Not only does *** have a window on Main Street at Disneyland but there is also a window for “Alexander Irvine, M.D.” who was the opthamologist father of *** and also Walt’s eye doctor.)

Harper Goff had worked on the preliminary designs for Walt Disney’s plans for a “Mickey Mouse Park” across the street from the Disney Studio. However, he was pulled from that project to work on the live action film “20,000 Leagues Under the Sea” where he designed the exterior of the Nautilus.

So *** Irvine needed someone to work on the elevation drawings for Disneyland and he brought in Marvin Davis in 1953. Davis was also an art director at 20th Century Fox where he had worked on “Gentlemen Prefer Blondes” and “Asphalt Jungle.”

Marvin developed the first diagrammatic plan for Disneyland and remembered that on August 8, 1953, Walt dropped by his office and picked up a No. 1 carbon pencil and drew a triangle in the middle of the plan and said, “That’s where I want the railroad to run.” While Walt had the idea, it was up to Marvin to make it workable.

With a degree in architecture, it was Marvin’s job to translate Walt’s ideas into workable site plans. Marvin was the one who scaled the park to match the acreage.

Did you realize that original concept of the castle was to be Robin Hood’s castle to tie in with the Disney live action film starring Richard Todd? Watch the documentary “Disneyland U.S.A.” and you’ll see Robin Hood’s men sitting on the drawbridge welcoming guests into Fantasyland. One of Davis’s first diagrams identifies Robin Hood’s castle.

Marvin Davis was a very stubborn man, supposedly just as stubborn as Walt. Davis married Walt’s niece, Marjorie. She was the daughter of Bill Cottrell, a Walt Disney executive for more than 50 years, who served as president of the Retlaw Co. but was also a key confidant to Walt during the development of Disneyland. After the theme park’s successful opening in the summer of 1955, Marvin returned to art directing motion pictures, including Disney’s “Moon Pilot,” “Babes in Toyland” and “Big Red,” as well as such television series as “Zorro” and “The Mickey Mouse Club.”

In 1965, he returned to WED as a project designer for Walt Disney World in Florida. In addition to the master plan for the theme park, Marvin contributed to the design of such resort hotels as the Contemporary, the Polynesian and the Golf Resort.

On a Saturday morning on September 26, 1953, Herbert Dickens Ryman received a phone call. Herb Ryman worked at the Disney Studio on “Saludos Amigos” and “Three Caballeros” but then became like Irvine and Davis, an art director at 20th Century Fox. He had left Fox to work for a commission by John Ringling North to illustrate the Greatest Show on Earth.

The phone call Ryman got was not from Walt Disney as we’ve all heard many times (even from Herb himself) but from *** Irvine who was going to ask Ryman to help on the Disneyland project. Before *** could extend the offer, Walt grabbed the phone and asked Ryman to come to the studio.

Marvin Davis, *** Irvine, and Bill Cottrell presented to Ryman the concepts they had been working on with Harper Goff. Herb Ryman was given Davis’ layout for Disneyland as a guide for his drawing that sold the concept to the bankers in New York. After the forty-two hour session of Herb and Walt struggling on the drawing, Marvin and *** returned to find the two of them exhausted. Marvin and *** grabbed colored pencils adding shading and highlights to Herb’s line art.

With time at a premium, many Imagineers worked on the same attraction. Wilson “Bill” Martin, art director at 20th Century Fox, was a major designer in Fantasyland along with Bruce Bushman. Martin laid out the track for the Snow White ride. Ken Anderson picked the scenes to be recreated. Anderson had worked on the original animated feature. Claude Coats did the black light color on most of the Fantasyland rides when Grosh Studios who had been hired to do the work announced they would be unable to complete the rides in time.

Sam McKim was yet another art director at 20th Century Fox who was recruited to work on Frontierland along with Harper Goff (who had his hands full contributing to Main Street and the Jungle Cruise). How many people remember that Goff was a set designer on “Casablanca” and “Captain Blood” as well as the art director on “Willy Wonka and the Chocolate Factory”? In 1975, Harper also contributed to EPCOT Center, designing the layout of the World Showcase, and designing concepts for the Japan, Italy, and United Kingdom pavilions.

Bruce Bushman worked on attractions for Disneyland from the beginning. He was the Imagineer in charge of the hand carved German horses of the Carousel pieces and took many of the non-horse pieces that were a part of the Disneyland Carousel and put them to use on the Casey Jr. Circus Train. He also helped with the design of the Mickey Mouse Club Circus and designed the Phantom Boats. Bruce was a large, husky man and Walt decided that his proportions would be used as a guide for the seating on the attractions. If Bruce could get into a Fantasyland ride vehicle, Walt assumed that an adult with a child would fit comfortably in that same seat. Bruce was the son of silent screen star Francis X. Bushman.

“All of us came from motion pictures. That’s the reason the park is what it is, like stage design. You design the environment for activity, for action. Walt used a lot of techniques we’d used in motion pictures.”

Said John Hench.I’ve written in the past about the contributors of others to Disneyland including Hench and Emile Kuri and I hope somebody is considering offering all of Bob Gurr’s columns at in some type of limited edition softcover book because Gurr influenced everything with wheels at Disneyland. And how come there hasn’t been a book about Morgan “Bill”Evans and how he transformed landscaping into an artform at Disneyland?

Perhaps sometime in the future, I’ll write about some of the other people who contributed to the early Disneyland including John Wise, Bud Washo, Sam Hamel and so many other now forgotten founding fathers. Their contributions don’t detract from the fact that it was the vision, creativity and stubbornness of
Walt Disney that created Disneyland. However, their contributions helped enhance that vision and make it a reality and during this celebration, their efforts should be recognized and acknowledged.

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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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