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Would Disneyland’s Dixieland really have made a difference?

Jim Hill’s back with an answer to another JHM reader’s Why For question. This time around, he talks about the Mark Twain-themed overhaul of Bear Country that the Imagineers tried to install back in the early 1980s

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Orange County Mountie writes in to say:

I have just been loving these stories that you have been doing about Disneyland’s expansion plans from the 1970s and 1980s. All of those rides, shows and attractions that the Imagineers wanted to build back then but never got around to.

In your last article, you talked about how WDI wanted to take advantage of all the development that they’d done for EPCOT Center when it came to creating new attractions for Disneyland. Did you have any other stories about stuff like that? Rides and shows from Future World and World Showcase that almost made it to California.

Dear Orange County Mountie

What’s fun (but – at the same time – kind of maddening) about burrowing through Disneyland’s master plans from this period in the Company’s history is how vague they can often be.

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Take – for example – this line item from a February 10, 1982 inter-office communication between the four folks who were then in charge of putting together the latest version of Disneyland’s 10 year plan. Under the heading of “Major Park Additions,” there was this bare-bones suggestion:

Bring one of the EPCOT attractions here

That’s it. Not “Let’s bring Spaceship Earth or The Land boat ride to Anaheim.” Just “Bring one of the EPCOT attractions here.”

Mind you, there were times when they did get specific. Take – for example – the new “Carousel of Progress” show that was proposed for Tomorrowland about this same time. Which was to have been this …

… time machine concept in conjunction with the American Adventure script.

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You get the idea, right? The Imagineers were planning on duplicating some of the AA figures that had been created for EPCOT Center’s “American Adventure” show. So that – as Disneyland visitors rode backwards & forwards through time aboard the Carousel of Progress — they could have then viewed recreations of great moments in American history as they supposedly actually happened.

As for the finale of this proposed attraction … Well, this was to have recreated Space Station X-1 from Disneyland’s original Tomorrowland. In that – as Guests transitioned to the second floor of the Carousel of Progress – they would have then found themselves standing on the deck of this immense space station, looking down at America from 50 miles up. And — as the Earth turned –
the country would go from dawn to dusk and then back again.

“So which historic figure was supposed to have served as the host of this Carousel of Progress / American Adventure time travel hybrid attraction?,” you ask. To be honest, all I can
tell is that I’m fairly certain that Mark Twain would not have been featured in this proposed show. You see, the Imagineers already had plans for this particular AA figure on the other side of that theme park.

“What plans?,” you query. Well, you first have to understand that – starting in the early 1980s – WED was seriously looking for ways to drive Disneyland visitors back into the Northeastern corner of that theme park. Given that – by this point in the Park’s history, anyway – the Imagineers had already concluded that Bear Country was an extremely weak draw due to its rather limited theme.

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Now couple that info with the fact that WED was really struggling to come up with workable ideas for rides, shows and attractions that fit logically & naturally into Bear Country’s story line. Which is why it was then decided that this part of the park needed a far broader theme. Something that would then allow Bear Country to incorporate more characters & stories, thereby putting this “land” more in balance with Adventureland, Fantasyland, etc.

Toward this end, Disneyland execs were (back then, anyway) seriously toying with dropping the Bear Country name for this part of that theme park and then retheming / renaming this land something in …

… the spirit of the deep South, Dixie, Kentucky Home, Mark Twain

Now where this gets interesting is that the Imagineers figured that – if they dropped the Bear Country name and then adopted a Southern theme for this part of the Park … Well, WED would then be able to position this part of Disneyland as the …

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… logical outgrowth from the nearby city and plantation (i.e. New Orleans Square and The Haunted Mansion).

To sell the idea that this rethemed version of Bear Country was now a celebration of all things Southern – Disneyland’s Dixieland, if you will — the new centerpiece attraction
for this part of the Park was to have been a …

… Song of the South log flume attraction using many of the American Sings critters as well as star characters from Mickey Mouse Review.

Now “Splash Mountaindid eventually get built. But as for the rest of the shows that WED wanted to build as part of Disneyland’s Dixieland, those never quite made it off of the drawing board. And these plans included an Audio Animatronic version of Hal Holbrook’s popular one man show, “Mark Twain Tonight!” Which was to have been presented inside of the frontmost theater at Country Bear Playhouse.

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“And how would that have worked?,” you ask. The plan here was that the Imagineers wanted to retheme the front of Country Bear Playhouse (You know? Where this show’s overflow queue used to be located?) so that this theater would then resemble the sorts of venues that Twain presented his famous lectures in back in the late 1800s / early 1990s.

Now what was particularly clever about this Disneyland expansion plan was that the backmost Country Bear Playhouse theater would have been left untouched. Which meant that – under one roof – you would have had the Park’s brand-new “Mark Twain Tonight” AA attraction as well as Disneyland’s original “Country Bear Jamboree” show.

Mind you, that “Mark Twain Tonight’ show wasn’t the only Twain-inspired addition that the Imagineers had proposed for Disneyland’s new Dixieland section. Among the ideas that also got floated for this proposed redo was a complete retheming of the Hungry Bear Restaurant. Which was to have become Aunt Polly’s, this down-home eatery that was to have offered authentic Southern fare (i.e. fried chicken, black-eyed peas, rhubarb pie et al). Which Disneyland Guests then could have consumed while sitting outside on Aunt Polly’s porch.

Another element of this proposed retheming would have involved shifting the boarding area
for the Rafts to Tom Sawyer’s Island from down by the Rivers of America just in front of the entrance to The Haunted Mansion to where Davy Crockett’s Explorer Canoes currently load. So that all of these new Mark Twain-themed elements could have then been found within 200 feet of one another.

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There was also talk – as part of a $2.8 million overhaul of Disneyland’s Rivers of America – that a new scene would be built right along the water’s edge that would have featured Tom Sawyer & Huckleberry Finn. And to increase this area’s kid appeal, the Imagineers also toyed with the idea of installing a C Ticket in this part of the Park that was to have been themed around Disney Studio’s 25th animated feature, “The Fox and the Hound.” Where Guests would have climbed aboard miniature versions of Amos Slade’s Model T and then driven through a dark ride that featured Tod, Copper & Vixie in all sorts of forest settings. Which sounds cute, don’t you think?

So why didn’t the Imagineers ever get to complete this Southern-style retheming of Bear Country? Why did WED build “Splash Mountain” and then just stop? Well, as always, cost had to be taken into consideration.

This was the constant refrain back in the 1980s: What will give Disneyland the best possible return on its investment? Should the Imagineers take a low budget approach toward the expansion of Starcade, spending just “ … $330,000 on new machines and (the) creation of a mural” to
turn this “ … 2,000 square foot unfinished area” on Tomorrowland’s second floor into additional arcade space? Or would it be smarter in the long run to spend $1 million to turn this part of the Park into a West Coast version of “… EPCOT Image Works” ?

In the end, the guys from WED always tended to go with the more affordable alternative. Which is why – rather than reimagine Bear Country as this new land that celebrated the South in general and Mark Twain in particular – the Imagineers opted instead to keep Country Bear Playhouse just as it was, built “Splash Mountain” right next door and then renamed the place
Critter Country.

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In the end, building that $75 million flume ride only bought the Bears 12 more years. On September 9, 2001, Disneyland’s Country Bear Playhouse closed for good to make room for another bruin that the Imagineers hoped would convince more Guests to come visit the northeastern corner of that theme park.

Sad to say, the West Coast version of “The Many Adventures of Winnie the Pooh” was never as big a draw as WDI had hoped this dark ride might have been. So now you have to wonder: Would Disneyland’s Dixieland (or whatever it was that the Imagineers would have ultimately called this Mark Twain-themed overhaul of Bear Country) really have made a difference?

Your thoughts?

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  ExpertGriller.com prior to firing up your grill or smoker later today. 

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

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

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

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

… or perhaps even pet a few of the participants.

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

Photo by Jim Hill

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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“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.

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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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