Behind the Scenes at the Smorgasbord

By the Jynx Productions Team · 4 min read

When the opportunity arose to film at Shady Maple Smorgasbord, the largest buffet in the United States, we knew it would be a massive undertaking—literally. Located in East Earl, Pennsylvania, Shady Maple is a legendary dining destination. With an 80-meter-long buffet featuring over 200 dishes, the restaurant draws up to 11,000 hungry patrons daily, offering an “All You Can Eat” experience like no other. For Jynx, this wasn’t  just any old assignment; it was a deep dive into the heart of American food culture, set against the backdrop of a fascinating Amish-Mennonite community.

Shady Maple Smorgasbord is a spectacle from the moment you step inside. Located just two hours from Philadelphia, it stands in the middle of a serene, rural neighborhood, quite unlike the urban settings we're typically accustomed to filming in.

The juxtaposition of the restaurant’s immense scale with its peaceful surroundings is striking, making it the perfect setting for a documentary that showcases more than just food—it’s a glimpse into a unique slice of Americana.

From the outset, we were struck by the sheer magnitude of the operation. The buffet stretches as far as the eye can see, laden with everything from typical “comfort food” staples like mac and cheese to Pennsylvania Dutch delicacies.

Our host for the day,

Chef Sumer Smith, guided us through this

labyrinth of flavors,

offering insights into

how Shady Maple has

managed to maintain

its quality and

popularity over the

years.

Filming at Shady Maple presented unique challenges that tested our team’s adaptability and expertise. For starters, capturing the enormity of the buffet required creative camera angles and extensive planning. With 15 separate stations and hundreds of guests constantly moving around, we had to be mindful of the flow of people while ensuring we got the perfect shots.

One of our primary objectives was to highlight the freshness and quality of the food, which is no small feat given the volume of dishes prepared daily. To achieve this, we filmed behind the scenes in the bustling kitchen, where everything from brisket to lemon meringue pie is made from scratch. Chef Sumer emphasized that unlike many other buffets, Shady Maple insists on homemade dishes.

Even the cheese sauce for the mac and cheese is made fresh, with 20 kilos of cheddar melted into a bechamel sauce. This commitment to quality was something we were eager to showcase, knowing it sets Shady Maple apart from other buffets.

One of the most exciting aspects of filming at Shady Maple was capturing the sheer joy and satisfaction of the guests. From the first-time visitors to the seasoned regulars, everyone had their eyes wide with amazement as they approached the buffet. We interviewed several guests, who shared their excitement about experiencing America’s largest buffet. Their genuine enthusiasm was contagious and added a lively, human element to our documentary.

As the evening rush approached and the light began to shift, we set up a few more lights and documented the restaurant at full capacity, with lines of eager diners stretching out the door. Filming the brisket station was a highlight, as we captured the succulent, smoky cuts being expertly prepared and served. Our team couldn’t resist sampling the brisket ourselves, which led to some genuine and fun on-camera reactions. As one of our crew members quipped, “We’re getting paid for this job today? This is like a dream!”

While the food and scale of Shady Maple are impressive, the history behind the buffet is equally compelling. The restaurant began as a modest farm stand in 1962, opened by a young couple, Miriam and Marvin Weaver. Over the years, it grew from a small self-service café into the massive dining establishment it is today, serving 1.2 million guests annually.

We had the privilege of meeting Miriam Weaver, who still enjoys dining at her creation. Although she’s not one for the spotlight, she shared with us her favorite dish from the buffet—fried chicken with salad—a recipe that has been passed down through generations in her family..

The heart of Shady Maple lies in its kitchen, where a dedicated team works tirelessly to keep the buffet stocked and running smoothly. We filmed as the kitchen staff prepared massive quantities of food—150 kilos of fried chicken, 40 kilos of mac and cheese, and 90 whole cakes, just to name a few. One of the most fascinating aspects of the kitchen is its efficiency. Food is refilled within minutes of an order being placed, ensuring that no pot remains on the buffet for more than 45 minutes.

Chef Sumer and her team take immense pride in their work, and it was evident in every detail. From the breading of the chicken to the baking of the pies, each task is performed with care and precision. The kitchen staff’s camaraderie and dedication were palpable, and we were fortunate to capture these moments on film.

As we wrapped up our day at Shady Maple, one thing became crystal clear: this wasn’t just about filming an impressively large buffet—it was about capturing the heartbeat of a place that resonates deeply with its community. From the dedicated staff who keep the operation running like clockwork to the loyal patrons who wouldn’t miss their weekly visit, Shady Maple is more than a meal; it’s an experience.

We left with a true sense of what makes Shady Maple tick. It’s a place where immense scale doesn’t compromise quality, where time-honored traditions meet the demands of the modern diner, and where every person—from the chefs behind the scenes to the diners at the tables—contributes to an extraordinary atmosphere.

If you’re interested in seeing how it all turned out, here’s the segment we produced for the magazine show Galileo on the ProSieben network:

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For almost 20 years of award winning production, Jynx Productions has specialized in presenting life as it unfolds to viewers across the globe. Our experienced production professionals are passionate about telling the kinds of authentic stories that leave a lasting impression on audiences. And, we’re glad to know that our work has sparked curiosity and joy, and has entertained millions of people. 

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