The Chefs hit the road at 9 a.m. sharp for the trip over to Hanover, PA to tour the Utz Potato Chip factory. We watched a short video, were given instructions about the self-guided tour, and we were off to watch the incredible process.
Chef Bridget had set out a challenge for supper . . . prepare a dish using potato chips or another Utz product. My choice was salmon patties with Utz Crab (Chesapeake Bay) Potato Chips as the binder instead of saltines. Sous Chef Becky helped with all the prep work and I cooked the little patties on an inverted lid over a boatload of hot coals.