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Even as night falls, the kitchen remains abuzz with activity, highlighting the efficiency and dedication of the staff. One of the evening favorites, charbroiled pork chops, requires 125 tons of pork annually. Seasoned chef Bobby Mayfield expertly prepares these chops so they are tender yet bursting with flavor—one of the secrets to Iowa 80's popularity.
Sweet Endings
No meal at Iowa 80 is complete without dessert. The kitchen is famed for its apple dumplings, made from scratch using a legacy recipe passed down through generations. Each dumpling is carefully crafted with fresh apples coated in cinnamon sugar, baked to perfection, and served with a sweet apple syrup that has been a hit for over 50 years.