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Why “Western River” Went South — Part 6



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OUR STORY SO FAR: If you’ve read Parts 1 through 6, you’ve already have a pretty good understanding of the history of “Western River Expedition.” At least from the Marc Davis point of view. So there’s no need for me to do yet another recap.

But please be aware that Imagineering is a highly collaborative place. People of all ages – from all walks of life – work there. And these folks don’t always get along.

Imagineers often have disagreements about how certain theme park attractions should be constructed. These spirited discussions usually lead to better rides and shows for the public. But sometimes, people’s feelings get hurt in the process.

Such a thing happened during the latter development phases of “Western River Expedition.” An off-hand remark by a then-junior member of the Imagineering team accidentally derailed WED’s grand plans for Thunder Mesa. What rose up in its place was a thrill ride that has become so popular that versions of it can be found at all four Disney resorts worldwide.

This was an attraction that made that young Imagineer’s career. But – in the process – this thrill ride crushed another man’s dream. As a result, this senior WED employee held a grudge against this younger man for over 25 years.

Not exactly a tale you’d expect to hear about two guys who work on “The Happiest Place on Earth.” But it’s a true story, kids. So sit back and enjoy the next exciting chapter in the never- ending “Western River Expedition” saga.

“I don’t like it,” said Tony Baxter.

Standing beside the model he’d been laboring over for weeks now, Baxter’s comment shocked his bosses at WED. After all, who was this young kid to be passing judgment on the company’s theme park plans.

Who indeed?

Tony Baxter was part of the new breed at WED. Hired in 1970 while Walt Disney Productions was beefing up its Imagineering staff to handle the Florida project, Tony was an Orange County kid who’d practically grown up at Disneyland.

As a youngster, Baxter made so many visits to the Anaheim theme park that he memorized most of the park’s original attractions. This was a skill that he’d use to amaze – and sometimes frighten – family and friends. After watching a Fantasyland ride vehicle enter its show building, young Tony could predict – sometimes down to the second – when that particular ride vehicle would exit its attraction.

While in high school, Baxter furthered his knowledge of Disneyland by becoming a cast member. Starting out in 1965 as a street sweeper at the park, Tony eventually worked his way up to ice cream scooper at the Carnation Plaza Gardens before finally moving over to Tomorrowland. There, he worked as a ride operator on “Journey Thru Inner Space.”

After graduating from California State University – Long Beach with a degree in theatrical design, Baxter landed his dream job when he was hired by WED in 1970. Now Tony would no longer be just a visitor or employee at Disneyland. He was one of the folks who was entrusted with “imagineering” new rides and shows for the park. It was a job Baxter took very seriously.

Tony’s enthusiasm for his initial assignments soon caught the eye of master Imagineer Claude Coats. Coats – best known today for the superb atmospheric settings he created for Disneyland’s “Pirates of the Caribbean” and “The Haunted Mansion” – soon became Baxter’s mentor, teaching Tony all the tricks of the Imagineering trade.

Despite the great difference between their ages (Baxter was just 23, while Coats was in his 60s) and experience, Claude and Tony were began working together on Fantasyland attractions for Walt Disney World. Coats was so impressed with Baxter’s attention to detail on scenery the young man designed for “Snow White’s Scary Adventure” that he arranged for Tony to receive a field assignment.

And that’s how Baxter ended up Orlando in the summer of 1971, telling 50 year old contractors how to sculpt rocks and reefs for that park’s “20,000 Leagues Under the Sea.” It was on this particular project that Tony learned a lot about the proper placement of props and mechanized figures on Disney theme park attraction. Put too few in one area, the guest feels cheated. Put too many and the guest gets confused, doesn’t know where to look. The knowledge Baxter gained from his “20K” field installation experience came in handy a lot sooner than he thought it would.

Once Walt Disney World opened, Baxter returned to Glendale to find that – now that the Florida project was up and running – WED no longer needed so many Imagineers. So, as Walt Disney Productions began laying off all its new hires, Tony became terrified that his Imagineering career would be over just as it was getting started.

But Claude Coats – who had grown fond of Baxter – called in a few favors and got Tony a job in WED’s model shop. Here, Baxter worked on models for many of WDW’s proposed “Phase I” attractions. Chief among these was Space Mountain and Big Thunder Mesa.

Tony actually enjoyed working on the model for WDW’s Space Mountain. Given that an elaborate marble maze he had constructed for his own amusement had helped land Tony his job at WED, Baxter got a kick out of the idea that he was actually being paid to build yet another small scale roller coaster.

But Big Thunder Mesa was another matter entirely. Having spent his first few years at WED basically as Claude Coats’ apprentice, Tony had trouble adjusting to working with Marc Davis. Claude was a gentle and generous man, willing to politely take the time to listen to whatever ideas another Imagineer had to offer.

Davis – on the other hand – was a task master. Marc had designed each and every aspect of Big Thunder Mesa and expected its model to meet all of his exacting specifications. Any suggestions Tony would offer to improve the attraction, Marc would immediately dismiss. After all, what could this 25 year old kid know about designing theme park attractions?

It was a very frustrating time for Baxter, who – after begging to be given some part of Thunder Mesa to do on his own – eventually ended up with the runaway train ride. Unfortunately for Tony, Davis had envisioned this piece of the proposed Frontierland addition as the show building’s secondary attraction. Meaning that he would not allow Baxter to make Thunder Mesa’s train ride so entertaining that it would potentially over-shadow or out-shine “Western River Expedition.”

That’s maybe not the nicest thing to say about Marc Davis. But please understand that Davis was an artist, and all artists have egos. Having labored for five years to bring “Western River Expedition” to life, Marc was determined that his dream attraction wouldn’t end up being upstaged by some little runaway train ride.

Even with these Davis-imposed limitations, Baxter still turned in some beautiful designs for Thunder Mesa’s runaway train ride. Tony even recycled Claude Coat’s designs for the “Rainbow Caverns” sequence from Disneyland’s “Mine Trains Through Nature’s Wonderland” to give this proposed Florida attraction a snazzy opening sequence.

But still Baxter found himself frustrated by the circumstances he was working under. Tony knew that – if he were just given half a chance – that he could make Big Thunder Mesa’s runaway train ride into something really special. That chance came unexpectedly in the spring of 1974, when Disney Chairman Card Walker, WED head *** Irvine and several other senior executives from Walt Disney Productions stopped by the model shop one afternoon.

This was a particularly crucial time for the “Western River” project. Walt Disney Productions was still reeling from the effects of the energy crisis. Walker had responded to the nation’s fuel problems by putting all future development for the company’s Florida resort – including Thunder Mesa – on hold.

But now gas prices had begun sliding down again. This meant that Walker could consider unfreezing future projects for Walt Disney World. But which project should the Disney CEO let thaw out, and which plans should he permanently assign to the deep freeze?

That’s why Walker, Irvine and his cronies were touring WED. They were trying to decide which shows they should go forward with and which projects they should table – permanently. With this in mind, the Disney brass walked into the WED model shop and found themselves dazzled by the Big Thunder Mesa and “Western River Expedition” models.

Anyone who ever saw these models still comments on how beautiful they were. The “Western River” model had all these richly detailed miniature versions of the ride’s sets and figures. The Thunder Mesa model was a beautiful little tabletop mountain with a miniature version of Tony’s runaway train ride rolling through its caves and canyons.

Impressed by all the time and effort that Baxter had obviously put into the Thunder Mesa model, Walker complimented Tony on his craftsmanship. Card was surprised when Baxter shrugged off his compliment.

“What’s the matter?,” Walker asked. “Don’t you like the ride?”

“No,” Tony replied. “I don’t like it.”

Baxter went on to explain what he felt were the flaws with Thunder Mesa’s runaway train ride. Chief among the attraction’s flaws – in Tony’s eyes, anyway – was that the ride didn’t really tell a story and the its thrill element were introduced too late in the game. Wouldn’t it be better if Thunder Mesa’s runaway train ride were exciting right from the get go, with suspenseful scenes all along the way that built a thrilling climax?

Tony then quickly explained how *HE* would have designed a runaway train ride for Thunder Mesa. Using all the lessons he’d learned while putting together WDW’s “20,000 Leagues,” Baxter spoke of atmospheric scenes like coyotes howling on high bluffs, dinosaur bones that stick out along the train’s route as well as a dramatic cave-in finale.

Baxter was pleased that Card seemed entertained by his ideas for Thunder Mesa’s runaway train ride. But he was floored by Walker’s next suggestion. Card then asked Tony to work up some plans for his proposed attraction – *NOT* as an extra added feature for Thunder Mesa, but as a stand-alone ride that would compete for “WRE” ‘s Frontierland construction site.

Walker had quickly grasped the innate appeal of Baxter’s runaway train ride idea. Here was an attraction that would make an easy fit for the area’s theming. It would also quickly add a new thrill ride into the park’s line-up of shows and attractions (something that recent guest surveys had suggested that WDW’s Magic Kingdom was lacking). More importantly, this runaway train ride could probably be built for about a third of what Marc Davis was asking for “Western River Expedition.”

That alone was reason enough for Walker and Irvine to give Baxter the go- ahead to develop his runaway train ride idea as a potential replacement for “Western River Expedition.”

When Davis heard about what had happened, he was livid. Here was Baxter – the young Imagineer who was supposed to be helping Marc get his long proposed Frontierland attraction off the drawing board – who ends up convincing Card Walker to allow him to develop a different attraction for the very construction site along WDW’s Rivers of America.

Tony tried to apologize, explaining that he hadn’t intentionally stolen Marc’s thunder (figuratively as well as literally). But Davis could not be assuaged. For the 25 years that followed this incident, Marc held a grudge against Baxter – insisting that the young Imagineer had deliberately undercut his “Western River” project.

Time and again, Tony tried to make it up to Marc (Davis’ “America Sings” figures turn up in Baxter’s “Splash Mountain” not by accident, kids. Tony was even then – 10 years later, in 1983 – still trying to make it up to Marc. This gesture didn’t work, though. We’ll cover this part of the story in greater detail in our next installment), but to no avail.

So now there are two western themed attractions competing for the exact same spot along WDW’s Rivers of America. Only one can be built.

Guess what happens next, kids?

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.

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



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

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

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

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

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

Jens Dahlmann back during his Disney World days

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

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

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

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

Photo by Jim Hill

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

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

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

Photo by Jim Hill

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

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

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

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

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

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

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

Photo by Jim Hill

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

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

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

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

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



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

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

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

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



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

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

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

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

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

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

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

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

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

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

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

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

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

Copyright Disney Enterprises, Inc. All rights reserved

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

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

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

Copyright Mitchell Beazley. All rights reserved

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

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

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

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

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