Respecting a spat: IN honors potato chips
blog by Ben Tsujimoto • August 18, 2013 @ 9:16am
The origin of potato chips involves a spat between chef and customer. Who’d think that interaction would breed one of the world’s famous snack foods?
In the mid-19th century, a Native American chef named George Crum—working roughly five hours away from Buffalo in Saratoga Springs, NY—was annoyed at one of his resort patrons who sent thick French-fried potatoes back to the kitchen because of their texture and size. After all, Crum had a bit of a reputation, this MIT profile recounts.
Crum, by all accounts somewhat of an ornery and at times sarcastic man, reacted by slicing the potatoes as thin as he possibly could, frying them in grease, and sending the crunchy brown chips back out on the guest’s plate that way.
Unfortunately (or fortunately?) for Crum, the “take that!” measure backfired and the customer thoroughly enjoyed the new take on fried potatoes, and the potato chip was born.
To celebrate potato chips, Buffalo’s Industry Night hosts Crispy, Crunchy Crazy Chip Night at 9:30 p.m. Monday at Seabar City, 475 Ellicott St., Buffalo. As usual, the event is free and snacks are handed out on a first-come, first-served basis.
IN—a bimonthly series celebrating culinary creativity and uniting restaurant workers, foodies and others interested—is a popular project of Feed Your Soul’s Christa Glennie Seychew and esteemed local chef and Seabar founder Mike Andrzejewski.
According to the Facebook event page, Canada’s Neal Brothers’ Foods and Cheektowaga’s Herr’s will be the primary chip suppliers, while local foodie Ess Eastmer will serve some of her own homemade potato chips as well.
Neal Brothers Food: Using natural and organic ingredients while eschewing preservatives and artificial “flavours,” Neal Brothers recently released a line of kettle chips including Pink Himalayan Salt Kettle Chips, Pink Salt and Vinegar Kettle Chips, Sweet and Smoky BBQ Kettle Chips and tempting Maple Bacon Kettle Chips.
Herr’s: The Aero Drive stalwart offers a robust line of chips—both regular and kettle-cooked—with roughly 45 flavors to choose from. For the more daring palate, wilder flavors include ketchup, baby back ribs, cheddar bacon jalapeno, Kansas City prime steak and Old Bay.
Crunch joyfully on Monday night at Buffalo’s Industry Night.
(Header photo courtesy of Flickr / a.a.sabnis).
(Edit: Time of the event was changed from 9 to 9:30 p.m. via IN’s Facebook event page).