Connect with us

General

Wednesdays with Wade: Explaining the Disney theme show

Wade Sampson returns with an informative article which talks about how truly fragile (EX: How one rock’n’roll song could ruin Main Street U.S.A.) that Disney theme park magic can be.

Published

on

You know what bothers me about the Disney theme parks these days? No, it’s not when they close one of my favorite attractions (Whether it be Disneyland’s “Flying Saucers” which I loved as a kid or WDW’s “Mr. Toad’s Wild Ride” which I loved more than the Disneyland version or Disneyland’s “Country Bear Jamboree” which always made me smile).

I mean, sure, the closing of those attractions were heart-breaking. But what bothers me even more is the small ways that the story of a Disney theme park gets lost and destroyed over the years.

I suppose it should come as no surprise that –as the forthcoming “Imagineering Field Guide to the Magic Kingdom at Walt Disney World” book was being written — the Imagineers couldn’t find some of the stories that had been written about WDW attractions and merchandise locations in their files. So when they needed to know the story of the Christmas Shop in Liberty Square, they went to Merchandising. Who — to their surprise — had no idea there was a story behind the Christmas Shop in Liberty Square.

After all, Walt Disney Imagineering charges premium prices to departments to go and tell them the story of their area. And — in these budget conscious times — departments can rarely afford the high WDI fees to teach their cast about how they fit into the story. There is a reason for the Christmas Shop to be designed the way it is and each room supports that story and how it fits into Liberty Square.

Fortunately, the writer of that storyline still works at Walt Disney World. Although he no longer in WDI, this former Imagineer had kept a copy of his work (which probably violates some Disney legal stipulation). And — when he found out the situation — he freely shared the information so that it could be recorded in the forthcoming book. (I wonder if the authors of the “Filed Guide” had the good sense to also ask this former Imagineer about the story behind Main Street’s Confectionary Shop on Main Street. Since this cast member also contributed to that storyline …)

Anyway …. What really got me steamed up to write this column is that they replaced the mailboxes on WDW’s Main Street. Now why did that bother me? Because it is another indication that the folks in charge nowadays (no matter how good-hearted they may be) no longer understand the story that the Magic Kingdom is trying to tell. More importantly, that these people don’t know who to ask to help them understand that story.

So what’s the deal with Main Street’s original mailboxes? Well — back before the Magic Kingdom opened in October of 1971 — the Imagineers bought all of those mailboxes from the city of Bridgeport, Connecticut.

Now why is that important? Because Bridgeport, CT. was the home of P.T. Barnum and the American Circus. That East Coast city was part of the turn-of-the-century story about entertainment and parades that WDW’s Main Street U.S.A. is trying to tell.

Those old mailboxes were recently replaced by mailboxes from Pennsylvania & New Hampshire. Now, I’ll give WDI credit that they at least know that the Magic Kingdom’s Mian Street area is supposed to reflect the East Coast of the United States (EX: How that theme park’s train station is actually modeled after a similar station in Saratoga Springs, NY).

But there was a reason why the Bridgeport mailboxes were there in that theme park … Even if not one guest noticed them. They were part of a delicate fabric of story that is sadly slipping away. As the Disney theme parks transform from setting the standard for everyone else in the themed entertainment industry to just cheap amusement parks that dis-satisfy guests.

Cast members who noticed this change were told that Main Street’s original mailboxes were donated to a museum about Walt Disney. But no one seems to know if it is the Walt Disney Museum that Diane Disney Miller is currently having built on the Presidio or the museum that’s under construction in Marceline or the one that’s getting started in Kansas City or … Whatever.

In the olden days at Disney Studio, there was very little documentation. Why? Well, if an aspiring animator wanted to know about “Steamboat Willie”, then they could just drop by Ub Iwerks or Wilfred Jackson’s office and ask them about the picture. After all, they were actually there when this history-making short was made. So they knew what was what.

Sadly, those living resources are now no longer with us. And I can’t help but think that some documentation would have been nice to help the newest generation of aspiring animators get a handle on these classic characters.

The same is true of Imagineering. Fortunately, some Disney fans (NOT the Walt Disney Company) are now making an effort capture the memories of Bob Gurr, Rolly Crump and others before they move on to the big WED project in the sky. But so much history has already been lost.

Like what? Well, take — for example — this 1975 era interview with Disney Legend John Hench. A few years after WDW’s Magic Kingdom opened, Hench was asked to reveal what the secret was to building a successful Disney theme park.

John’s thoughts on the matter were recorded in a cast-member-only handbook that (sadly) has been out of print for nearly thirty years. The thoughts that you’re about to read certainly aren’t included in any modern day Disney theme park training material … Which concentrate less on “Magic” and more on sexual harassment & blood-borne pathogens & never leavving a written record that could be used in court …

Okay. Let me set the scene properly. It’s an early morning in 1975. John Hench is standing in front of Cinderella Castle at the Magic Kingdom. And here is his response to a question from a WDW cast member. Who asked:

  • What makes a Disney theme park so special?
  • And why does Walt Disney Productions continue to strive to be a leader in the theme park industry and not just rest of its laurels?

Hench’s reply went something like this:

“Well, this theme show idea really works at both the conscious and the subconscious levels in the guest’s mind. There are a number of things that happen to them which they may very well remember…a ride…a personal contact with an employee…a lunch…a particular show…or any one of dozens of others. But equally important, if not more so, is the sum total of all the thousands of little details of which the guests are never quite fully aware…details working at the subliminal level.

Take Cinderella Castle, for instance. Most people walk up to this point and take a picture. In fact, more pictures are probably taken right here of that castle than anything else perhaps in the world. But if you walked up and asked a guest WHY he likes the castle…WHY is it worth photographing?… He could never tell you. He’d probably stammer out something like ‘Because it’s just beautiful’. And yet, when he gets back home and shows his pictures, the feeling will never be the same that he experiences simply standing here.

The fact is, as we stand here right now, there are literally hundreds of stimuli etching an impression…and an experience in our minds through every one of our senses. Probably the most conscious and obvious stimulus is visual…we are looking at that castle and we think it is beautiful. Yet consider the factors that are playing on our sense of vision….the colors…the lighting, the shapes and designs. There is a static nature about the castle structure itself that makes you think its been standing there for centuries. And yet there is motion…the motion of those flags, and the trees around us made by the wind. The movement of people, vehicles and boats, water, balloons, horses, and the white clouds passing by overhead.

Look up at the top of the castle. At the base of the highest tower are a series of tremendously detailed gargoyles which you can barely see from the ground. And yet they are also part of our ‘magic formula’. They are part of a thousand little tiny details we are looking at right now but don’t consciously perceive. Individually they are nothing. Collectively, they add up to a visual experience that the guest can’t find anywhere else.

Now consider what is happening at this moment to our sense of hearing. As we stand here, we are hearing something that the best stereo or quad system in the world can’t duplicate. We are hearing an ever-changing background: music, the sounds of waterfalls, horses’ hooves, bells, a marching band, popcorn popping, and even the familiar crowd murmur that we usually sort of consciously tune out.

Think about the sense of touch…inanimate objects like this rockwork…animate objects like that horse pulling that trolley car. Or those Fantasyland characters in the castle’s forecourt. Those things are not projected film—they are real. If you close your eyes, you can reach out and touch them…feel them.

Those flowers aren’t plastic…you can smell them. That popcorn…you can go over and taste it.

Think about it carefully. As we stand here and look at that castle, every one of our senses are coming into play. This is total involvement. You can never capture this moment and take it home with you in a camera or tape recorder. You can only take this experience home in your mind. Now, multiply this moment by an entire day…by a week…by a thousand other different experiences…and you start to get some idea of the Disney theme show.

Of course, there are some limits to how far you can go in a theme experience. We don’t want to add smoke to the fire effects in the Pirates of the Caribbean…that would be a negative stimulus. In our jungle we keep the real insects to a minimum. In Frontierland, we could be more authentic by making dirt streets, eliminating air conditioning in the buildings and replacing restrooms with outhouses. How many medieval castles ever had piped-in music or drinking fountains with chilled water? Frankly, if we created a totally perfect, authentic themed experience where we had complete realism, it would probably be ghastly for contemporary people living here in the 1970s.

What we create is a ‘Disney Realism’, sort of Utopian in nature, where we carefully program out all the negative, unwanted elements and program in the positive elements. In fact we even go beyond realism in some cases to make a better show. Don’t forget, people are coming here to be entertained…it is a show, you know. We create a world they can escape to…to enjoy for a few brief moments…a world that is the way they would like to think it would be.

The Jungle Cruise is a good example of what I’m talking about. It began in 1955 as an adaptation from our ‘True Life Adventure’ films. We created an attraction where all the things that you might see on a jungle river journey actually do happen. The truth of the matter is, you could probably spend two years on a real journey like that before you’d see everything.

Later, in selected Jungle Cruise scenes, we further enhanced the entertainment value by adding a touch of fantasy here and there. Take the elephant bathing pool, for example. Our guests know that real elephants wouldn’t lurk under the water and then rise up to squirt the boat. And they know a real herd of elephants wouldn’t be quite so happy with a strange boat in their midst. Real elephants would have either retreated defensively into the jungle or smashed the boat to pieces. But again, we’ve programmed Utopian realism, added a touch of fun and fantasy and the guest love it.

Interestingly, for all its success, the Disney theme show is quite a fragile thing. It just takes one contradiction…one out of place stimulus to negate a particular moment’s experience. Take that street car conductor’s costume away and put him in double knit slacks and a golf shirt….replace that old Gay Nineties melody with a rock number…replace the themed merchandise with digital clock radios and electric hair dryers…tack up a felt-tip drawn paper sign that says ‘Keep Out’…place a touch of astro turf here…add a surly employee there…it really doesn’t take much to upset it all.

What’s our success formula? Well, it’s attention to infinite detail…the little things, the minor picky points that other companies just don’t want to take the time, the money, the effort, to do right. As far as our Disney organization is concerned…it’s the only way we’ve ever done it…it’s been our success formula in the past and it will be applied to our future projects as well. We’ll probably still be explaining this to outsiders at the end of our next two decades in this business.

John’s thoughts on the Disney theme show are just as important today as they were back in 1975. Maybe even more so. Since the very people who are in charge of the theme parks nowadays don’t seem to know how important the littlest details can be.

I mean, if I thought it would help, I’d mail them a copy of today’s article. But — in order to send it — I’d probably have to use one of those new mailboxes along WDW’s Main Street U.S.A. And … Well, let’s not started on that again.

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published.

General

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

Published

on

Listen to the Article

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

Continue Reading

General

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

Published

on

Listen to the Article

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

Continue Reading

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

on

Listen to the Article

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

Continue Reading

Trending