Connect with us

General

Why “Western River” Went South — Part 2

Published

on

OUR STORY SO FAR: Master Imagineer Marc Davis was hoping to build on the lessons WED had learned while creating Disneyland’s “Pirates of the Caribbean.” But – for a while there in 1967 – it looked like the Imagineers wouldn’t get the chance to build any new attractions, as Roy O. Disney toyed with the idea of selling the company off to the Westinghouse Corporation.

Eventually, Roy came to his senses and declared that Walt Disney Productions was not for sale. He also announced that the company *WOULD* be going forward with Walt’s greatest dream: the Florida project.

Roy then put the word out to WED that he wanted Disney World to have attractions that would top anything that could be found at Disneyland. Marc was thrilled to hear this, for he had an idea for a brand new ride that he felt was sure would surpass “Pirates.”

Well, maybe “brand new” isn’t the right word.

After all, the attraction that Marc was thinking about had originally been proposed for a theme park Walt Disney Productions had toyed with building in St Louis in early 1963. “Walt Disney’s Riverboat Square” would have been the name of the park. And – had this project actually gone forward – it would have America’s first indoor theme park.

But – after months of drawn out negotiations with the St. Louis city fathers – Disney ultimately decided to take a pass on “Riverboat Square.” Why? Well, WED could never quite work out how to cram an entire theme park full of rides, shows and attractions under one roof. (Though – 16 years later – Imagineers working on Tokyo Disneyland did consult Disney’s St. Louis plans as they tried to figure out how to put a roof on top of that park’s “Main Street USA / International Bazaar” area.)

Plus a rude remark allegedly made by beer baron August A. Busch, Sr. (At a dinner party attended by Walt, Busch supposedly said that “Any man who builds an amusement park in St. Louis that doesn’t serve beer is a fool.”) reportedly got back to Walt. Immediately after this, Disney lost his enthusiasm for building an indoor theme park along the waterfront in St. Louis.

A coincidence? I don’t think so.

Instead, Walt turned his attention toward the challenges of the 1964 New York Worlds’ Fair as well as the wide open opportunities to be found in Florida. All those ideas for attractions for “Riverboat Square” got tucked away in some drawer at WED. Abandoned. Forgotten.

Except for one.

Marc was one of the new guys at WED (This was a just a year or so after Davis had left Feature animation to come work full-time as an Imagineer) when work was getting underway on “Riverboat Square.” Since the parcel of land the proposed park was supposed to be built on bordered the Mississippi, Walt asked the Imagineers to come up with lots of ideas for water-based rides. Attractions that built on the history and the heritage of this most American of rivers.

Combing history and water, Davis suggested that the Imagineers design a boat-based attraction that recreated Lewis and Clark’s historic journey to the Pacific Ocean. Marc pointed out that a ride based on this trek would give Disney plenty of opportunities to thrill guests at the St. Louis park. As their boat chugged along the ride track, guests could menaced by Indians or have close encounters with wild animals.

Walt – who had a great love and appreciation for American history – immediately sparked to Marc’s suggestion. He asked Davis to flesh his idea for a “Lewis & Clark River Expedition” ride, work up some drawings that illustrated possible scenarios for the attraction. Marc spent several days in 1963 doing just that. He worked up scenes where guests floated by moose grazing at the water’s edge and watched black bear hunt for fish.

Disney liked what Marc had worked up enough to add this ride to a list of possible attractions that the Mouse might build at “Riverboat Square.” Though Walt could never decide what he wanted to call Davis’s proposed attraction. Should it be the “Lewis & Clark River Expedition” ride or just “Western River Expedition?”

That point became moot when Disney decided *NOT* to go forward with the St. Louis project. Davis was disappointed when he heard “Riverboat Square” wasn’t going to happen. He had really been looking forward to fleshing out his ideas for a river adventure ride.

But – since he worked at WED in the early 1960s – Marc didn’t have time to mourn his abandoned attraction. He was far too busy working on rides and shows that were actually being built. Classic attractions like “it’s a small world,” “Great Moments with Mr. Lincoln,” “The Carousel of Progress,” “Ford’s Magic Skyway” as well as “the Enchanted Tiki Room.” Marc had a hand in the creation of all of these. It was a pretty heady time to be working at WED.

But that was then. Now it was the Fall of 1967. And Marc had been asked to come up with some new ride concepts for Walt Disney World’s Magic Kingdom.

*** Irvine, then the chief executive in charge of WED, had some interesting ideas about which attractions should be installed at WDW’s theme park. Knowing that Walt wouldn’t have played it safe, Irvine decided that he wouldn’t either. Rather than make the Orlando park a slavish copy of the Anaheim original, *** felt that Florida’s Magic Kingdom should have a liberal mix of old and new shows.

So – while Irvine did “borrow” many key concepts (i.e.: the castle, the hub, Main Street U.S.A., Adventureland, Fantasyland, Frontierland and Tomorrowland) as well as several signature attractions (i.e.: “The Jungle Cruise,” “The Enchanted Tiki Room,” most of “Fantasyland” ‘s dark rides plus Tom Sawyer’s Island) for his Florida theme park from Disneyland – he also insisted that his Imagineers come up with several new rides and shows that would only be built at WDW’s Magic Kingdom.

By doing this, Irvine thought that WDW could have the best of both worlds. There’d be just enough familiar about Walt Disney World’s Magic Kingdom that the 90 million people who already visited Disneyland would feel right at home when they visited the new park. But these very same folks would still feel compelled to fly down to Florida, just so they could check out all the amazing new attractions the Imagineers had put together just for Disney’s Orlando operation.

It was a delicate balancing act, deciding which Disneyland attractions should be recreated at Walt Disney World and which should remain in Anaheim.

Take – for example – Tomorrowland’s “Submarine Voyage.” While this “journey through liquid space” had been a favorite with Anaheim visitors since the attraction opened in 1959, many Imagineers felt that the ride really hadn’t aged well. Its blunt gray subs seemed landlocked in the 1950s, which didn’t fit at all with the sleek new stylings of Disneyland’s recently revamped Tomorrowland.

Still, people loved Disney’s sub ride. So how did the Imagineers bring this popular attraction to Florida but still keep it from aging as quickly as Disneyland’s version of the ride had? Simple. Make the subs an attraction for WDW’s Fantasyland. Here, the boats would be themed to look like Captain Nemo’s Nautilus. Now every guest could have a chance to voyage “20,000 Leagues Under The Sea.” Just by making a change in a location and doing a bit of retheming, a potentially troubled attraction now becomes timeless entertainment. (At least until WDW management thought that “20K” had become too expensive to operate and quietly shut down this beloved attraction in September 1994. What a swell bunch of guys, huh? But I digress … )

Given how much Disneyland’s guests enjoyed the original “Pirates of the Caribbean,” today it must seem like the Imagineers had no choice but to bring this hugely popular attraction to Walt Disney World. Not so fast, kiddies. There were weeks of heated debate at WED about whether this Anaheim favorite really belonged in Orlando.

Why for? Because the state of Florida – which is just a hop, skip and a jump away from the really-for-real Caribbean – was already inundated with pirates. Much of the earliest recorded history for the state deals with the rogues who reportedly plied the waters around the area. Florida has football teams that were named after pirates (The Tampa Bay Buccaneers) as well as annual street parties that celebrated the salty old sots (Tampa’s Gasparilla Festival).

You get the idea now? Pirates are no big deal to the residents of Florida. They were something you’d hear about your whole life when you live in the Sunshine State. Pirates were just not something Floridians get all that excited about.

This last bit of news really worried the Imagineers. For here they had a show that was thrilling guests at Disneyland that sounded like it really might bomb with Florida residents were it to be built at Walt Disney World. Given how much it was going to cost to recreate “Pirates of the Caribbean” in Florida (and given how much Disney was depending on Florida residents to boost attendance levels at WDW), WED wasn’t willing to take the chance.

But here’s the Catch 22, kids: Even though Floridians were bored by real pirates, they’d still expect Walt Disney World to have an elaborate attraction just like Disneyland’s “Pirates of the Caribbean.” This meant that the Imagineers had to come up with a ride that was just like “Pirates” that didn’t feature pirates …

What was WED to do?

“Not to worry,” said Marc. “Do you remember that Lewis and Clark thing I dreamed up for St. Louis…?”

Jim Hill is an entertainment writer who has specialized in covering The Walt Disney Company for nearly 40 years now. Over that time, he has interviewed hundreds of animators, actors, and Imagineers -- many of whom have shared behind-the-scenes stories with Mr. Hill about how the Mouse House really works. In addition to the 4000+ articles Jim has written for the Web, he also co-hosts a trio of popular podcasts: “Disney Dish with Len Testa,” “Fine Tooning with Drew Taylor” and “Marvel US Disney with Aaron Adams.” Mr. Hill makes his home in Southern New Hampshire with his lovely wife Nancy and two obnoxious cats, Ginger & Betty.

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

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

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

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