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Will “Chicken Little” be Disney’s next big hit? Or a swing & a miss?

JHM guest writer Josh Edwards used baseball as a metaphor for where Disney Feature Animation finds itself right now. Where WDFA struggles to make its upcoming CG projects stand out on an increasingly cluttered playing field?



Baseball plays a significant role in Walt Disney Feature Animation’s summer 2005 release, “Chicken Little.” And, being a loyal New Englander, I still have baseball on the brain after my Boston Red Sox won the World Series last month. So I think it’s only fitting that I use baseball as an analogy for the impending computer animation glut.

The new trailer for “Chicken Little” came out before “The Incredibles” the other week. You probably saw it. Unfortunately for Disney it was overshadowed by the first trailer for Pixar’s “Cars,” their final film under the current deal with Disney. That trailer seemed to get all of the buzz.

I was lucky enough to see both in front of the screening of “The Incredibles” I went to over the weekend. But as the feature started and the Disney castle logo flew in towards the blue background, as only Pixar can make it do, I was briefly saddened that I didn’t see another trailer, one for DreamWorks’ “Madagascar.”

Now I’m one of those annoying Disney elitists. I dislike everything DreamWorks does just on principle (even though they have given us lots of ugly movies to dislike). I laugh at Don Bluth’s sad attempts at feature animation. I mock theme parks such as Universal Studios Hollywood and Knotts Berry Farm, even if down the road Disney’s own California Adventure is the worst thing this side of Lester’s Possum Park. I poo-poo Harry Potter and shrug off The Lord of the Rings. I have a problem, I know, and really should look into getting help for it.

So when I realized that I was bummed out after not seeing “Madagascar” ‘s trailer on the big screen … Well, that was huge.

And then it hit me, feature animation is a lot like baseball.

As Major League Baseball’s free agency is in full bore this week, sixteen of the World Champion Boston Red Sox have become free agents. To be a “Free Agent” means simply that the player is done with his contract to a specific team and is free to sign with any major league club.

That means that the makeup of, say, the World Champion Boston Red Sox (man, I love saying that), will vary from year to year based on free agency. Each year a baseball team can be radically different. When you hear the name “Roger Clemens” do you think of his time with Boston? Toronto? New York? Houston?

Animation has become a lot like that. The forefathers of animation free agency, if you might call it that, were the Bluth Thirteen who left Walt Disney Productions back in 1979. But unlike baseball pitcher Catfish Hunter leaving Oakland to sign a lucrative deal with the New York Yankees in 1974, Don Bluth just started his own studio in his garage. No, it wasn’t until studio head Jeffrey Katzenberg left Disney in 1994 to form DreamWorks that the modern era of stuidio-hopping artists and production staff started.

Many artists and production staff, especially those who got rich in the subsequent bidding wars, think that this proliferation of animation is good for the industry. But as many sports fans would tell you, free agency isn’t always good.

First off, the price of everything goes up. Now, I’m not saying the people who bring beloved, evergreen characters to a multi-national company shouldn’t be making money. But the cost of animation rose exponentially in the mid-1990s. Some might say that cost of traditional animation was one of the final nails put into its own coffin. With box office receipts down after 1994’s record breaking “The Lion King,” and costs up, well, I’m not a fancy accountant, but the scenario doesn’t look good from here.

Sports fans across the board will also quote team loyalty as another problem with free agency. Not just in baseball, but hockey and basketball, as well. Players can take a “hometown” discount to keep playing for their current team, or take whatever astronomical price another team might offer. Is it A-Rod’s fault that the Yankees want to pay him so much money? It makes economic sense for players to go with the best asking price. But then Texas Rangers fans get upset when he leaves. Upset with him and upset with the Rangers.

It’s like that, to a certain extent, with animation. Except the fluid movement of artists between studios isn’t hurting their own recognition, as many to this day still go unrecognized. It is, however, hurting the studios. Team loyalty, in this case, means brand loyalty. And brand loyalty is very important to the studios.

Remember when most consumers thought that anything traditionally animated was Disney? Poor Don Bluth. “An American Tail,” “The Land Before Time,” “All Dogs Go to Heaven,” “Anastasia?” The majority of consumers think that Disney made those movies. I’ve been to Disney theme parks and overheard people looking for Fievel. At Disney Stores I’ve seen confused patrons asking about Anastasia dolls. Disney owned animation, in their minds.

Warner Brothers had the right idea by building their Studio Stores in malls across America – they built brand recognition. On the front lines of the brand battle consumers connected with Thumbelina, Batman, Tweety Bird, Wile E. Coyote, et al.

DreamWorks, with their first traditional films, didn’t have that recognition. And that hurt them. I bet you any money right now you can go on eBay and type “Prince of Egypt” and “Disney” and find some mislabeled VHS tapes or DVDs for auction. DreamWorks’ “Shrek,” on the other hand, came out early enough in the computer animation craze and looked and felt different enough that most people seemed to separate it from the only other rival at the time, Pixar.

Pixar, of course, built brand recognition the hard way. By making good product. True, they got people into the seats for 1995’s “Toy Story” with the Disney name, but from then on out it was “from the creators of ‘Toy Story’ “. “From the creators of ‘Toy Story’ and ‘a bug’g life’ “. “From the creators of ‘Toy Story,’ ‘a bug’s life’ and ‘Monsters, Inc.’ “”From the creators of ‘Toy Story,’ ‘a bug’s life,’ ‘Monsters, Inc.’ and ‘Finding Nemo.’ ”

And that’s why Pixar is on the top of the heap right now.

But the heap is going to get more crowded with the addtion of Walt Disney Pictures and Sony Pictures Animation in the next two years.

Disney’s “Chicken Little” comes out the first of July. We’ve already seen a clever teaser trailer – a point-of-view of animal reporters chasing the little rooster around. Sadly this little trailer was originally longer. It was trimmed by a few seconds, a few funny seconds of Zach Braff’s Chicken Little stammering and stuttering after the reporters cornered him and before he pointed off-camera towards the blurred out pedestians. I have no idea why it was shortened, it’s much jumpier and spastic now. And no, that’s not a good thing.

The more tongue-in-cheek trailer for “Chicken Little” came out last week, attached to “The Incredibles”. The trailer starts out with all manner of live-action shots, pulling a very X-Files vibe. Then the animated character runs at the screen. It’s too bad, as that kind of trailer would play better before a live-action movie, such as National Treasure, than in front of an animated movie, such as The Incredibles. The joke is funnier if you’re not expecting animation. Like that trailer for the “South Park” movie that evokes the memory of Walt Disney through the old-time footage, and then Cartman pops up on screen.

Either way, Disney is going to have an uphill battle promoting “Chicken Little.” DreamWorks can say “from the creators of ‘Shrek’ and ‘Sharks Tale’ ” and Pixar can just say “Pixar Pixar Pixar”. But there is nothing “Disney” about “Chicken Little.” There are no princesses, no fairy tale elements, no big Broadway melodies. And the voices are less a who’s who than a simple ‘who?’ “Scrubs” and “Garden State” ‘s Zach Braff leads the group, followed by Amy Sedaris, Steve Zahn, Joan Cusack and Don Knotts. Not a whole lot for the marketing folk to work with. (Creatively, however, big name actors and actresses don’t necessarily make the movie, look at the smaller name cast of “The Incredibles” that were, quite frankly, incredible …)

So Disney faces a huge risk opening “Chicken Little.” If this movie doesn’t open with huge numbers, what will happen? Is there any chance that “Chicken Little” can open like the three computer animation movies of 2004? “Shrek 2,” “Sharks Tale” and “The Incredibles” all set records. If the little rooster doesn’t perform in line with these films, you can only assume there will be lots of unhappy Mousketeers in Burbank next July.

DreamWorks’ “Madagascar,” on the other hand, has everything going for it. First off, it looks like it’ll be the first good looking DreamWorks Animated picture. Also the trailer throws in “From the creators of ‘Shrek’ and ‘Sharks Tale’ “. I’m sure that won’t hurt. Lastly, DreamWorks has stunt cast the heck out of the picture, with names like Chris Rock, Ben Stiller, Jada Pinkett-Smith and David Schwimmer.

And look for Fox to do pretty much the same thing with their next animated film, “Robots,” which is due in theaters in March of 2005. Because “Blue Sky” ‘s first project for that studio, “Ice Age,” did so well  (That film — during its initial domestic release — grossed $176 million. Earning significantly more money than Disney’s most successful traditionally animated films of the past five years — 1999’s “Tarzan” [$171 million] & 2002’s “Lilo & Stitch” [$145 million] — did), they can now promote this Chris Wedge movie as being “From the makers of  ‘Ice Age.’ ” Plus — when it comes to promoting “Robots” — Fox is sure to mention that Ewan McGregor, Halle Berry & Robin Williams are doing voices for the film.

So — when it comes to hatching “Chicken Little” — the Mouse clearly has its work cut out for it. That said, Disney doesn’t have it as tough as Sony Pictures Animation.

Sony Pictures Animation, a division of Sony Pictures Digital, might have the most uphill battle of them all. They seem to be going the DreamWorks route of big name stars for their first movie, “Open Season,” set to open in 2006. Martin Lawrence, Ashton Kutcher and Debra Messing provide voices for the main characters (a bear, a deer and a human), all inspired by the humor of syndicated cartoonist Steve Moore (In the Bleachers).

Because Sony didn’t have a feature animation division to pilfer talent from, it has had to acquire artistic “free agents” from the other major studios. They’ve signed Jill Culton away from Pixar as director on “Open Season.” Culton was head of story on “Monsters, Inc.” and worked on the story team for “Toy Story” and “Toy Story 2.” Anthony Stacchi, co-Director of “Open Season,” was recently part of the development team on the traditionally animated “Curious George” at Universal. The next film from Sony, the mock-umentary “Surf’s Up,” scheduled for a 2007 release, is being directed by Ash Brannon, who co-developed and co-directed “Toy Story 2” and Chris Buck, who directed Disney’s “Tarzan.” Sony definitely has pilfered the top talent from their competitors, but is 2006 a few years too late?

All of the talent flowing from one studio to the other means that each film will be more similar to the next in Production Design, Storytelling, and Technology. No studio will stand out with a specific “house style” at all. And sadly Fox’s “Robots,” DreamWorks’ “Madagascar,” Disney’s “Chicken Little” and Pixar’s “Cars” all coming out in 2005 is the tip of the iceberg. 2006 has “Wallace and Gromit” creators Aardman Animation joining the game with “Flushed Away,” their first computer animation feature. Also coming out is Sony’s “Open Season,” Fox’s “Ice Age II: Meltdown,” Disney’s “A Day with Wilbur Robinson” and some movie called “Shrek 3” from DreamWorks. Pixar might have a movie in there, but, as usual, they’re extremely tight-lipped about what happens post- “Cars.”

So what happens next? I doubt Disney, DreamWorks, Fox, Sony, Pixar, Aardman can all stay in the animation game releasing a movie or two each year. Who will hit a home run? Who will leave the park before the nine innings are up?

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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