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Wednesdays with Wade: Further thoughts on “Song of the South”

Wade Sampson provides even more information about this controversial film. From the location in Arizona where much much of this live action / animated feature was shot to an exact transcript of Bob Iger’s comments about “SOTS” frrom last month’s shareholders meeting

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17 years ago

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“It wasn’t yesterday nor the day before. But it was a long time ago. Back when the critters, they were closer to the folks and the folks, they was closer to the critters. And — if you’ll excuse me for saying so — it was better all around.”


— Uncle Remus, “Song of the South”



National Wildlife Week is April 22-30. So today is smack dab in the middle of it and my first inclination was to write about Walt Disney’s love of the environment and animals. But I have already touched on those topics in a previous “Wednesdays With Wade” devoted to Epcot’s “The Land” pavilion.


I also thought about writing about the True-Life Adventures series especially since Roy E. Disney just finished recording introductions for that series for a future DVD release.



However, this week there has been a lot of speculation about some other endangered animals that were entrusted to the care of the Walt Disney Company. So I thought that I would focus on those critters. Who the Disney corporation was planning on re-releasing into the wild, but instead have locked back up in the dark vault where only illegal poachers can get their hands on them.



The fatal exchange about these critters’ fate took place at the Disney Shareholder Meeting on Friday, March 10, 2006 between a shareholder and Disney CEO Bob Iger and has been the subject for much moaning and groaning ever since:



Howard Cromer: My name is Howard Cromer. I live in Cypress, I’m a Disney shareholder. I’m actually delivering a message from my son, 10. He wants to know in recent years, in the midst of all your re-releases of your videos, why you haven’t released “Song of the South” on your Disney Classics? [Applause] And, he wonders why.


 



Copyright Walt Disney Productions


Frank Wells told me many years ago that it would be coming out. Well obviously Frank Wells isn’t around anymore, so we still wonder why. And by the way, Mr. Iger, he thinks it was a very good choice when they made you CEO of Disney. [Applause]


Bob Iger: “Thank you very much. You may change your mind when I answer your question, though.


Um… we’ve discussed this a lot. We believe it’s actually an opportunity from a financial perspective to put “Song of the South” out. I screened it fairly recently because I hadn’t seen it since I was a child, and I have to tell you after I watched it, even considering the context that it was made, I had some concerns about it because of what it depicted. And thought it’s quite possible that people wouldn’t consider it in the context that it was made, and there were some… [long pause] depictions that I mentioned earlier in the film that I think would be bothersome to a lot of people.


And so, owing to the sensitivity that exists in our culture, balancing it with the desire to, uh, maybe increase our earnings a bit, but never putting that in front of what we thought were our ethics and our integrity, we made the decision not to re-release it. Not a decision that is made forever, I imagine this is gonna continue to come up, but for now we simply don’t have plans to bring it back because of the sensitivities that I mentioned. Sorry.”


What would Walt think? Well, fortunately, we have Walt’s thoughts on the film from a publicity piece from the film’s release in 1946:



There is something endlessly appealing and satisfying in Joel Chandler Harris’ droll fables of animals who behave like humans, and in character who narrates them. For a long time, they have been an open challenge to motion picture showmanship. I was familiar with the Uncle Remus tales since boyhood. From the time, I began making animated features I have had them definitely in my production plans. But until now, the medium was not ready to give them an adequate film equivalent, in scope and fidelity.


I always felt that Uncle Remus should be played by a living person, as should also the young boy to whom Harris’ old negro philosopher relates his vivid stories of the Briar Patch. Several tests in previous pictures, especially “The Three Caballeros,” were encouraging in the way living action and animation could be dovetailed. Finally, months ago, we “took our foot in hand,” in the words of Uncle Remus, and jumped into our most venturesome but also pleasurable undertaking. So while we naturally had to compact the substance of many tales into those selected for our “Song of the South,” in Technicolor, the task was not too difficult.


And, I hope, nothing of the spirit of the earthy quality of the fables was lost. It is their timeless and living appeal; their magnificent pictorial quality; their rich and tolerant humor; their homely philosophy and cheerfulness, which made the Remus legends the top choice for our first production with flesh-and-blood players.



Walt Disney bought the rights to the Uncle Remus stories from the Harris family in 1939. Disney got the rights to all the Remus characters for $10,000 (a sizeable sum in those days). The film is very loosely based on two of Joel Chandler Harris’s last Remus books: “Uncle Remus and His Friends” (1892) and “Told by Uncle Remus” (1905).



The film is important as a transitional film between Disney’s full length animated features and his live action films. Walt previously experimented with live action in “The Three Caballeros” and “The Reluctant Dragon” (not to mention the early “Alice Comedies”). But the infamous strike of 1941 as well as many of his top artists being drafted into the service during World War II made Walt realize the Disney Studio needed to become less dependent on animation and to diversify into live action in order to survive.



“I knew that I must diversify. I knew the diversifying of the business would be the salvation of it. I tried that in the beginning, because I didn’t want to be stuck with the Mouse … I wanted to go beyond the cartoon. Now I needed to diversify further. And that meant live action,” stated Walt.


The live action was photographed first. James Baskett who portrayed “Uncle Remus” sometimes performed on actual sets that were painted to seem like cartoon backgrounds. The live action footage was edited to a precise length, then given to the animators to add the cartoon figures.



In the Fall of 1944, artist Mary Blair spent a week in Atlanta and nearby rural Georgia locations doing concept art for “Song of the South.” By Spring, she would be working on concepts for “Alice in Wonderland.” Her artwork for “Song of the South” painted with what animation historian John Canemaker describes as “a low-key palette and classic water color techniques” helped set the tone for the color schemes used in the film as well as the set and costume designs that helped transform an Arizona location into post Civil War Georgia.


Yes, “Song of the South” was filmed near a drainage ditch in Phoenix, Arizona. That’s where most of the principal outdoor photography was done. Some of the interior footage like Remus talking to Johnny in his cabin was shot at the Goldwyn studio in Hollywood. On November 30, 1944, Walt Disney Productions entered a contract with Samuel Goldwyn Studios in Los Angeles, CA, to begin filming for “Uncle Remus” (one of the original working titles for “Song of the South”) on January 2, 1945.


By the way, on location in Arizona, Uncle Remus’ rocking chair was also used as Walt Disney’s “director’s chair.” Across the back of the chair was written “Uncle Walt.” Two great storytellers sharing the same chair.



Image couresty of Google Images


Animator Bill Peet who was primarily responsible for the story development of the animated fables remembered:



“Developing the characters of the rabbit, fox and the bear and working with the quaint old fables was the most fun I’d had since ‘Dumbo‘…On the Remus fables, Walt was always in a good humor, full of enthusiasm at every story session and the animators caught the playful spirit in preparing the fables for the screen.”



“Song of the South” won an Academy Award for” Best Song” for “Zip-A-Dee-Doo-Dah,” by Allie Wrubel (music) and Ray Gilbert (lyrics) which remains a Disney classic song to this day, often appearing on “Sing-A-Long” videos. Although he was not nominated in the acting category, Baskett was honored in 1947 with a special Oscar by the Academy for “his able and heartwarming characterization of Uncle Remus, friend and storyteller to the children of the world.” He died four months later, at the age of forty-four.


Other actors in the film included Hattie McDaniel (who played Mammy in “Gone With the Wind” and was famously quoted as saying “I much prefer playing a maid to actually being one.” She gets honored with her own commemorative postage stamp this year), child star Bobby Driscoll, Ruth Warrick and Erik Rolf (who was secretly married to Warrick at the time unbeknownst to the cast and crew and was going through a troubled marital separation that may have influenced his performance.)


Commercially, “Song of the South” was a success. Ticket sales were strong in its first run in 1946 and in the subsequent releases in 1956, 1972 (two years after Disney claimed the film would be “permanently retired”), 1980, and 1986 (Its 40th Anniversary and last official theatrical release) garnering double digit millions of dollars for the Disney Company.


From the Disney pressbook for the 1986 release:



“Song of the South is one of the best known and most widely applauded animated/live action feature film achievements of all time. Its timeless appeal spans all audiences, from children to senior citizens, with enthusiastic responses coming from both individuals as well as entire communities. It is a rare entertainment treat, offering the enrichment of educational and cultural values in art and music that are heartily endorsed by the widest segment of the moviegoing public. And that means you have an excellent promotional advantage in stimulating excitement for your own engagement.”


There are plenty more tales to tell about this Disney film. But — for now — yet another generation of young people will be denied the opportunity to view this animated classic or for parents to use it as a springboard to engage in discussions of tolerance, responsibility and how to use your brain rather than brawn to defeat bullies.


Understandably, a very cautious Bob Iger is concerned about stirring up trouble after all the controversies surrounding the Disney Company in recent years. However, if I may be so bold, I would like to share this advice from Uncle Remus that actually shaped my early years after I first saw the film:


“You can’t run away from trouble. There ain’t no place that far.”

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

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6 years ago

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July 4, 2017

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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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6 years ago

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June 4, 2017

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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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6 years ago

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March 17, 2017

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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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