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Wednesdays with Wade: The Disneyland Concept

In honor of the Anaheim theme park’s 50th anniversary celebration, here’s another look at Disneyland’s origins. This time around, Wade Sampson lets Walt and Disney Legend John Lench explain the basic principles behind “The Happiest Place On Earth.”

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A lot of people, including cast members, are confused about the “Happiest Celebration on Earth.” If it is supposed to be a celebration of Disneyland’s birthday, then why did it start May 5th rather than July 17th and why are the other parks being spotlighted? If it is Disneyland’s birthday, why am I being urged to visit Walt Disney World instead? Regis and Kelly only spent two days at Disneyland but three days at Walt Disney World.

The bottom line, of course, is that Disneyland couldn’t physically hold the number of visitors who would want to come to the celebration and in addition, there just aren’t enough new things at Disneyland to justify a full-fledged celebration. So by spreading the celebration out around to the other parks, it makes it look like there is more going on than there actually is.

To justify all of this, Disney claims that the celebration is not just for Disneyland but the “Disneyland Concept” and that basically translates into Walt’s vision of an entertainment venue for the entire family.

Fortunately, there is a clip of Walt explaining the origin of Disneyland and of course, that choice bit of oral history wasn’t created for the Disney Company.

The majority of Walt Disney’s introductions for his popular television show were done on a studio film set created to resemble his personal formal office. The various awards and mementoes were real because Walt felt more comfortable when he was surrounded by these familiar items. After filming, they were returned to his real office. Walt would film several introductions in a day and often have a scratchy throat by the end of the day.

However, a special CBC show was also filmed on this set.

The Canadian Broadcasting Corporation introduced a program entitled “Telescope” in 1963 and it ran for about a half dozen years. The purpose of the program was to “examine, reflect, and project the Canadian image” and during its run, the show covered a wide range of subjects pertaining to Canadians. Generally, it was a personality profile of a Canadian, either a national figure or an international celebrity or a notable unknown citizen.

Since Walt’s father, Elias, was born in Canada, it seemed a good choice to interview Walt.

The host of the show was Fletcher Markle. He was a writer, director and producer of films. In fact, in 1963 he directed the Disney film “The Incredible Journey” about a trio of pets trying to get back to their home. It was filmed in Calgary, Canada. Obviously, this connection probably encouraged Walt to participate in the interview for the “Telescope” show where he revealed the origins of Disneyland.

This clip has been trotted out almost as often as Walt’s Opening Day declaration: “Welcome…Disneyland is your land…” Here is a transcript of Walt’s response to the creation of Disneyland from that interview:

“Well, it came about when my daughters were very young and Saturday was always Daddy’s day with the two daughters. So we’d start out and try to go someplace, and I’d take them to the merry-go-round and I took them different places and as I’d sit while they rode the merry-go-round and did all these things, I felt that there should be something built…some kind of amusement enterprise built where the parents and the children could have fun together. So that’s how Disneyland started. Well, it took a period of maybe fifteen years developing. I started with many ideas, threw them away, started all over again. And eventually, it evolved into what you see today at Disneyland. But it all started from a Daddy with two daughters wondering where he could take them where he could have a little fun with them too.”

The “Disneyland Concept” was to utilize the elements of filmmaking in a three-dimensional, interactive amusement enterprise. The four most popular movie genres of the mid-1950s served as the inspiration for the four major lands: Tomorrowland was inspired by the science-fiction films that had begun to appear and the interest in UFOs, Frontierland was inspired by the audience’s interest in Westerns (in 1955, over sixteen hours of television time was devoted to Westerns and it was the first year that “Gunsmoke” appeared on television), Adventureland was inspired not so much by Walt’s True-Life Adventure films but by the popular jungle dramas (“Sheena, Queen of the Jungle”, “Ramar of the Jungle”, “Jungle Jim”, “Tarzan”, etc.) appearing on television and the movies, Fantasyland was inspired by animated cartoons.

Walt’s concept was that the guests would become part of the story that was being told just like actors on a movie set.
Here is another “lost” quote from Imagineer John Hench:

“When we began designing Disneyland, we looked at it just as we do a motion picture. We had to tell a story…or in this case, a series of stories. In filmmaking, we develop a logical flow of events or ‘scenes’ that will take our audience from point-to-point through the story.

If we were to ‘leapfrog’ from scene one to scene three, leaving out scene two, it would be like sending the entire audience out to the lobby for popcorn in the middle of the film. When they came back, how could we expect them to understand what’s happening in the film?

There was also another thing we had to keep in mind, in further developing our Disneyland ‘story.’ In filmmaking, although we can control the sequence of events, the viewer might walk in late and through no fault of ours, miss scene one and never catch up to the story. But in Disneyland, we had more control…we designed the entire park in such a way that the guest couldn’t miss scenes one or two, etc…from the minute he entered our ‘theater’, that is, our front gate, ‘scene one’ would begin for him.”

Many film designers like Emile Kuri and animators like Ken Anderson applied their craft to the creation of Disneyland. In later years, John Hench liked to tell people that Disneyland is designed with long shots, medium shots and close-ups and that helps tell the story.

And how was this “movie” laid out? Walt didn’t want guests to be just observers of all this wonderful work but to be participants. Just like a movie or stage set, the place shouldn’t look complete until there are actors there. Walt Disney himself described the original lands while Disneyland was being built and look how often he uses the theme of participating to describe how the guests were to experience his park:

MAIN STREET: “Many of us fondly remember our ‘small home town’ and its friendly way of life at the turn of the century. To me, this era represents an important part of our nation’s heritage. On Main Street we have endeavored to recapture those by-gone days. Here is America in 1890-1910, at the crossroads of an era. Here the gas lamp is giving way to the electric lamp, and a newcomer, the sputtering horseless carriage, has challenged Old Dobbin to the streetcar right-of-way. America was in transition; the discoveries of the late 19th Century were changing our way of life. For those of us who remember those carefree times it recreates, Main Street will bring back happy memories. For younger visitors, it is an adventure in turning back the calendar to the days of grandfather’s youth.”

ADVENTURELAND: “The spirit of adventure is often linked with exotic tropic places. Many of us dream of traveling to these mysterious, far-off regions of the world. To create a land which would make this dream a reality, we picture ourselves far from civilization, in the remote jungles of Asia and Africa. The result is Adventureland, ‘the wonderland of nature’s own design’.”

FRONTIERLAND: “All of us have cause to be proud of our country’s history, shaped by the pioneering spirit of our forefathers. It is to those hardy pioneers, men of vision, faith and courage, that we have dedicated Frontierland. Here you can return to frontier America, from the Revolutionary War era to the final taming of the great Southwest. Our adventures are designed to give you the feeling of having lived, even for a short while, during our country’s pioneer days.”

FANTASYLAND: “When we were planning Fantasyland, we recalled the lyrics of the song, ‘When You Wish Upon A Star’. The words of that melody, from our picture, ‘Pinocchio’, inspired us to create a land where dreams come true. What youngster, listening to parents or grandparents read aloud, has not dreamed of flying with Peter Pan over moonlit London or tumbling into Alice’s nonsensical Wonderland? In Fantasyland, these classic stories of everyone’s youth have become actual realities for youngsters-of all ages-to participate in.”

TOMORROWLAND: “Tomorrow can be a wonderful age. Our scientists today are opening the doors of the Space Age to achievements which will benefit our children and generations to come. In Tomorrowland, we’ve arranged a preview of some of the wonderful developments the future holds in store. You will actually experience what many of America’s foremost men of science and industry predict for the world of tomorrow. The Tomorrowland attractions, and many others, have been designed to give you an opportunity to participate in adventures which are a living blueprint of our future.”

Literally, books have been written trying to explain the “Disneyland Concept” but my favorite quote is when a guest looked at Main Street and gushed to Walt that “it’s exactly as it was!” Walt smiled and replied, “No, it’s the way it should have been.”

And a final “lost” quote from John Hench:

“The individual things we do in Disneyland don’t have to stand as separate business entities like in other companies. We tell outsiders this and they think we’re crazy, but that’s the real secret to how it all works. We’re looking for the total effect on the guest. That’s the payoff. There’s not one thing that could be placed on the outside and stay in business. Not the Jungle Cruise…not the Liberty Tree Tavern…and not even our popcorn machines. They are all too costly and complex. But when you put everything together, and mix in the employees, the whole effect becomes something that creates the ‘Disney Experience’. Everything draws strength from other parts. It’s a curious, in fact, downright incredible phenomena.

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

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Sure, for some folks, the Fourth of July is all about fireworks. But for the 75% of all Americans who own a grill or a smoker, the Fourth is our Nation’s No. 1 holiday when it comes to grilling. Which is why 3 out of 4 of those folks will spend some time outside today working over a fire.

But here’s the thing: Though 14 million Americans can cook a steak with confidence because they actually grill something every week, the rest of us – because we use our grill or smoker so infrequently … Well, let’s just say that we have no chops when it comes to dealing with chops (pork, veal or otherwise).

So what’s a backyard chef supposed to in a situation like this when there’s so much at steak … er … stake? Turn to someone who really knows their way around a grill for advice. People like Jens Dahlmann, the Vice President and Corporate Executive Chef for Darden Restaurant’s LongHorn Steakhouse brand.

Given that Jens’ father & grandfather were chefs, this is a guy who literally grew up in a kitchen. In his teens & twenties, Dahlmann worked in hotels & restaurants all over Switzerland & Germany. Once he was classically trained in the culinary arts, Jens then  jumped ship. Well, started working on cruise ships, I mean.

Anyway … While working on Cunard’s Sea Goddess, Dahlmann met Sirio Maccioni, the founder of Le Cirque 2000. Sirio was so impressed with Jens’ skills in the kitchen that he offered him the opportunity to become sous-chef at this New York landmark. After four years of working in Manhattan, Dahlmann then headed south to become executive chef at Palm Beach’s prestigious Café L’Europe.

Jens Dahlmann back during his Disney World days

And once Jens began wowing foodies in Florida, it wasn’t all that long ’til the Mouse came a-calling. Mickey wanted Dahlmann to shake things up in the kitchen over at WDW’s Flying Fish Café. And he did such a good job with that Disney’s Boardwalk eatery the next thing Jens knew, he was then being asked to work his magic with the menu at the Contemporary Resort’s California Grill.

From there, Dahlmann had a relatively meteoric rise at the Mouse House. Once he became Epcot’s Food & Beverage general manager, it was only a matter of time before he wound up as the executive chef in charge of this theme park’s annual International Food & Wine Festival. Which – under Jens’ guidance – experienced some truly explosive growth.

“When I took on Food & Wine, that festival was only 35 days long and had gross revenues of just $5.5 million. When I left Disney in 2016, Food & Wine was now over 50 days long and that festival had gross revenues of $22 million,” Dahlmann admitted during a recent sit-down. “I honestly loved those 13 years I spent at Disney. When I was working there, I learned so much because I was really cooking for America.”

And it was exactly that sort of experience & expertise that Darden wanted to tap into when they lured Jens away from Mickey last year to become LongHorn Steakhouse’s new Vice President and Corporate Executive Chef. But today … Well, Dahlmann is offering tips to those of us who are thinking about cooking steak tips for the Fourth.

Photo by Jim Hill

“When you’re planning on grilling this holiday, if you’re looking for a successful result, the obvious place to start is with the quality of the meat you plan on cooking for your friends & family. If you want the best results here, don’t be cheap when you go shopping. Spend the money necessary for a fresh filet or a New York strip. Better yet a Ribeye, a nice thick one with good marbling. Because when you look at the marbling on a steak, that’s where all the flavor happens,” Jens explained. “That said, you always have to remember that — the higher you go with the quality of your meat — the less time you’re going to want that piece of meat to spend on the grill.”

And speaking of cooking … Before you even get started here, Jens suggests that you first take the time to check over all of your grilling equipment. Making sure that the grill itself is first scraped clean & then properly oiled before you then turn up the heat.

“If you’re working with a dirty grill, when you go to turn your meat, it may wind up sticking to the grill. Or maybe those spices that you’ve just so carefully coated your steak with will wind up sticking to the grill, rather than your meat,” Dahlmann continued. “Which is why it’s always worth it to spend a few minutes prior to firing up your grill properly cleaning & oiling it.”

Photo by Jim Hill

And speaking of heat … Again, before you officially get started grilling here, Jens says that it’s crucial to check your temperature gauges. Make sure that your char grill is set at 550 (so that it can then properly handle the thicker cuts of meat) and your flattop is set at 425 (so it can properly sear thinner pieces of meat).

Okay. Once you’ve bought the right cuts of quality meat, properly cleaned & oiled your grill, and then made sure that everything’s set at the right temperature (“If you can only stand to hold your hand directly over the grill for two or three seconds, that’s the right amount of heat,” Dahlmann said), it’s now time to season your steaks.

“Don’t be afraid to be bold here. You can’t be shy when it comes to seasoning your meat. You want to give it a nice coating. Largely because — if you’re using a char grill — a lot of that seasoning is just going to fall off anyway,” Jens stated. “It’s up to you to decide what sort of seasoning you want to use here. Even just some salt & pepper will enhance a steak’s flavor.”

Then – according to Dahlmann – comes the really tough part. Which is placing your meat on the grill and then fighting the urge to flip it too early or too often.

“The biggest mistake that a lot of amateur cooks make is that they flip the steak too many times. The real key to a well-cooked piece of meat is just let it be, “Jens insisted. “Of course, if you’re serving different cuts of meat at your Fourth of July feast, you always want to put your biggest thickest steak on the grill first. If you’re also cooking a New York Strip, you want to put that one on a few minutes later. But after that, just let the grill do its job and flip your meat a total of three or four times, once every three minutes or so.”

Of course, the last thing you want to do is overcook a quality piece of meat. Which is why Dahlmann suggests that – when it comes to grilling steaks – if you’re going to err, err on the side of undercooking.

“You can always put a piece of meat back on the grill if it’s slightly undercooked. When you over-cook something, all you can do then is start over with a brand-new piece of meat,” Jens said. “Just be sure that you’re using the correct cut of meat for the cooking result you’re aiming for. If someone wants a rare or medium rare steak, you should go with a thicker cut of steak. If one of your guests wants their steak cooked medium or well, it’s best to start with a thinner cut of meat.”

Photo by Jim Hill

As you can see, the folks at Longhorn take grilling steaks seriously. How seriously? Just last week at Darden Corporate Headquarters in Orlando, seven of these brand’s top grill masters (who – after weeks of regional competitions – had been culled from the 491 restaurants that make up this chain) competed for a $10,000 prize in the Company’s second annual Steak Master Series. And Dahlmann was one of the people who stood in Darden’s test kitchens, watching like a hawk as each of the contestants struggled to prepare six different dishes in just 20 minutes according to Longhorn Steakhouse’s exacting standards.

“I love that Darden does this. Recognizing the best of the best who work this restaurant,” Jens concluded. “We have a lot of people here who are incredibly knowledgeable & passionate when it comes to grilling.”

Speaking of which … If today’s story doesn’t include the exact piece of info that you need to properly grill that T-bone, just whip out your iPhone & text GRILL to 55702. Or – better yet – visit  ExpertGriller.com prior to firing up your grill or smoker later today. 

This article was originally published by the Huffington Post on Tuesday, July 4, 2017

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

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Some people travel halfway ‘around the planet so that they can then experience the excitement of the Running of the Bulls in Pamplona. If you’re more of a Slow Living enthusiast (as I am), then perhaps you should amble to Brattleboro, VT. Where – over the first weekend in June – you can then join a herd of cow enthusiasts at the annual Strolling of the Heifers.

Now in its 16th year, this three-day long event typically gets underway on Friday night in June with a combination block party / gallery walk. But then – come Saturday morning – Main Street in Brattleboro is lined with thousands of bovine fans.

Photo by Jim Hill

They’ve staked out primo viewing spots and set up camp chairs hours ahead of time. Just so these folks can then have a front row seat as this year’s crop of calves (which all come from local farms & 4-H clubs) are paraded through the streets.

Photo by Jim Hill

Viewed from curbside, Strolling of the Heifers is kind of this weird melding of a sincere small town celebration and Pasadena’s Doo Dah Parade. Meaning that – for every entry that actually acknowledged this year’s theme (i.e. “Dance to the Moosic”) — …

Photo by Jim Hill

… there was something completely random, like this parade’s synchronized shopping cart unit.

Photo by Jim Hill

And for every piece of authentic Americana (EX: That collection of antique John Deere tractors that came chugging through the city) …

Photo by Jim Hill

… there was something silly. Like – say – a woman dressed as a Holstein pushing a baby stroller through the streets. And riding in that stroller was a pig dressed in a tutu.

Photo by Jim Hill

And given that this event was being staged in the Green Mountain State & all … Well, does it really surprise you to learn that — among the groups that marched in this year’s Strolling of the Heifers – was a group of eco-friendly folks who, with their  chants of “We’re Number One !,” tried to persuade people along the parade route not to flush the toilet after they pee. Because – as it turns out – urine can be turned into fertilizer.

Photo by Jim Hill

And speaking of fertilizer … At the tail end of the parade, there was a group of dedicated volunteers who were dealing with what came out of the tail end of all those cows.

Photo by Jim Hill

This year’s Strolling of the Heifers concluded at the Brattleboro town common. Where event attendees could then get a closer look at some of the featured units in this year’s parade…

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

But as for the 90+ calves who took part in the 2017 edition of Strolling of the Heifers, once they reached the town common, it was now time for a nosh or a nap.

Photo by Jim Hill

Elsewhere on the common, keeping with this year’s “Dance to the Moosic” theme, various musical groups performed in & around the gazebo throughout the afternoon.

Photo by Jim Hill

While just across the way – keeping with Brattleboro’s tradition of showcasing the various artisans who live & work in the local community – some pretty funky pieces were on display at the Slow Living Exposition.

Photo by Jim Hill

All in all, attending Strolling of the Heifers is a somewhat surreal but still very pleasant way to spend a summer’s day in Vermont. And that’s no bull.

Photo by Jim Hill

Well, that could be a bull. To be honest, what with the wig & all, it’s kind of hard to tell. 

This article was originally published by the Huffington Post on Sunday, June 4, 2017

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Looking to make an authentic Irish meal for Saint Patrick’s Day? If so, then chef Kevin Dundon says not to cook corned beef & cabbage

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Let’s at least start on a positive note: Celebrated chef, author & TV personality Kevin Dundon – the man that Tourism Ireland has repeatedly chosen as the Face of Irish Food – loves a lot of what happens in the United States on March 17th.

“I mean, look at what they do in Chicago on Saint Patrick’s Day. They toss all of this vegetable-based dye into the Chicago River and then paint it green for a day. That’s terrific,” Kevin said.

But then when it comes to what many Americans eat & drink on St. Paddy’s Day (i.e., a big plate of corned beef and cabbage. Which is then washed down with a mug of green beer) … Well, that’s where Dundon has to draw the line.

Irish celebrity chef Kevin Dundon displays a traditional Irish loin of bacon with Colcannon potatoes and a Dunbrody Kiss chocolate dessert. Photo by Tom Burton. Copyright Disney Enterprises, Inc. All rights reserved

“Green beer? No real Irishman would be caught dead drinking that stuff,” Kevin insists. “And as for eating corned beef & cabbage … That’s not actually authentic Irish fare either. Bacon and cabbage? Sure. But corned beef & cabbage was something that the Irish only began eating after they’d come to the States to escape the Famine. And even then these Irish-Americans only began serving corned beef & cabbage to their friends & family because they had to make do with the ingredients that were available to them at that time.”

And thus begins the strange tale of how corned beef & cabbage came to be associated with the North American celebration of Saint Patrick’s Day celebration. Because – according to Dundon – beef just wasn’t all that big a part of the Irish diet back in the 19th century.

To explain: Back in the Old Country, cattle – while they were obviously highly prized for the milk & cheese that they produced – were also beasts of burden. Meaning that they were often used for ploughing the fields or for hauling heavy loads. Which is why – back then — these animals were rarely slaughtered when they were still young & healthy. If anything, land owners liked to put a herd of cattle on display out in one of their pastures because that was then a sign to their neighbors that this farm was prosperous.

“Whereas pork … Well, everybody raised pigs back then. Which is why pork was a staple of the Irish diet rather than beef,” Dundon continued.

So if that’s what people actually ate back in the Old Country, how then did corned beef & cabbage come to be so strongly associated with Saint Patrick’s Day in the States.? That largely had to do with where the Irish wound up living after they arrived in the New World.

“When the Irish first arrived in America following the Great Famine, a lot of them wound up living in the inner city right alongside the Germans & the Jews, who were also recent immigrants to the States. And while that farm-fresh pork that the Irish loved wasn’t readily available, there was brisket. Which the Irish could then cure by first covering this piece of meat with corn kernel-sized pieces of rock salt – that’s how it came to be called corned beef. Because of the sizes of the pieces of rock salt that were used in the curing process – and then placing all that in a pot of water with other spices to soak for a few days.”

And as for the cabbage portion of corned beef & cabbage … Well, according to Kevin, in addition to buying their meat from the kosher delis in their neighborhood, the Irish would also frequent the stores that the German community shopped in. Where – thanks to their love of sauerkraut (i.e., pickled cabbage) – there was always a ready supply of cabbage to be had.

“So when you get right down to it, it was the American melting pot that led to corned beef & cabbage being found in the Irish-American cooking pot,” Dundon continued. “Since they couldn’t find or didn’t have easy access to the exact same ingredients that they had back in Ireland, Irish-Americans made do with what they could find in the immediate vicinity. And what they made was admittedly tasty. But it’s not actually authentic Irish fare.”

Mind you, what Kevin serves at Raglan Road Irish Pub and Restaurant at Disney Springs (which – FYI – Orlando Magazine voted as the area’s best restaurant back in 2014) is nothing if not authentic. Dundon and his team at this acclaimed gastropub pride themselves on making traditional Irish fare and then contemporized it.

Copyright Disney Enterprises, Inc. All rights reserved

“Take – for example – what we serve here instead of corned beef & cabbage. Again, because it was pork – rather than beef – that was the true staple of the Irish diet back then, what we offer instead is a loin of bacon that has been glazed with Irish Mist. That then comes with colcannon potatoes. Which is this traditional Irish dish that’s made up of mashed potato that have had some cabbage & bacon mixed through it,” Kevin enthused. “This heavenly ham – that’s what we actually call this traditional Irish dish at Raglan Road, Kevin’s Heavenly Ham – also includes some savory cabbage with a parsley cream sauce as well as a raisin cider jus. It’s simple food. But because of the basic ingredients – and that’s the real secret of Irish cuisine. That our ingredients are so strong – the flavors just pop off the plate.”

Which brings us to the real challenge that Dundon and the Raglan Road team face every day. Making sure that they actually have all of the ingredients necessary to make this traditional-yet-contemporized Irish fare to those folks who frequent this Walt Disney World favorite.

“Take – for example – the fish we serve here. We only used cold water fish. Salmon, mussels and haddock that have been hauled out of the Atlantic, the ocean that America and Ireland share,” Kevin stated. “Not that there’s anything wrong with warm water fish. It’s just that … Well, it doesn’t have the same structure. It’s a softer fish, which doesn’t really fit the parameters of Irish cuisine. And if you’re going to serve authentic food, you have to be this dedicated when it comes to sourcing your ingredients.

Copyright Mitchell Beazley. All rights reserved

And if you’re thinking of perhaps trying to serve an authentic Irish meal this year, rather than once again serving corned beef & cabbage at your Saint Patrick’s Day Feast … Well, back in September of last year, Mitchell Beazley published “The Raglan Road Cookbook: Inside America’s Favorite Irish Pub.” This 296-page hardcover not only includes the recipe for Kevin’s Heavenly Ham but also it tells the tale of how this now-world-renown restaurant wound up being built in Orlando.

On the other hand, if you happen to have to the luck of the Irish and are actually down at The Walt Disney World Resort right now, it’s worth noting that Raglan Road is right in the middle of its Mighty St. Patrick’s Day Festival. This four day-long event – which includes Irish bands and professional dancers – stretches through Sunday night. And in addition to all that authentic Irish fare that Dundon and his team are cooking up, you also sample the fine selection of beers & cocktails that this establishment’s four distinct antique bars (each of which are more than 130 years old and were imported directly from Ireland) will be serving. Just – As ucht Dé (That’s “For God’s Sake” in Gaelic) – don’t make the mistake of asking the bartender there for a mug of green beer.

“Why would anyone willingly drink something like that?,” Dundon laughed. “I mean, just imagine what their washroom will look like the morning after.”

This article was originally published by the Huffington Post on Friday, March 17, 2017

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