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The bustling kitchen of Shady Maple comes alive before dawn. Preparations begin at 4 a.m. and include the colossal undertaking of preparing 700 pounds of bacon and more than 700 eggs for their popular weekend breakfast crowd, which can number up to 8,000 visitors. Summer Smith, the food quality manager, describes the atmosphere in the kitchen as akin to a Super Bowl, rife with urgency and energy as the chefs craft a medley of dishes that blend American flavors with Pennsylvania Dutch traditions.