LOCALadk Magazine

66 Winter 2018 LOCALadk Magazine LOCALadk feel good part to the stor y: during the five months of re- build, all of Oscar's employees were paid their full salar y. For the Quintal family, it's all about the people. During the summer months their business is focused on fresh meats, just like it was decades ago. If you want a few steaks, Oscar's cuts them in front of you. Looking for ground beef for those burgers on the grill, Oscar's staff grinds it to order. It's hard to find this type of personalization anymore. In the fall and winter the emphasis changes to holiday smoked hams and turkeys, and of course, those more unusual items that pass through their industrial-sized stainless steel smokehouses. While I was in Joq's office, Oscar's secured an order from a company that was buying hundreds of hol- iday hams for all of their employees; this is common during the season of joy. In order to accommodate this constantly increasing demand, Joq has adopted new technology while maintaining his commitment to the process originally estab- lished by his grandfather. Walking through the production space in the back of the shop, I received a whirlwind education in quality commercial smoking, from receipt of thousands of pounds of pork shoul- ders and loins, to turkeys, and even pork bones for soup. Os- car's smokes one to two tons of pork belly for bacon ever y week! After brining, and vacuum tumbling to ensure that the brine permeates through the meat, items are smoked using hickor y or applewood for 15 or more hours to give them that special Oscar's touch. In the past the brining process would have taken Joq's grandfather 6-days to complete. Today Joq and his team can do it in around 45 minutes. Technology is definitely helping manage the increase in volume of today's demand for smoked meat. In recent years the mail order portion of Oscar's business has grown substantially, due to the ease of the Internet and the special connection that Joq and his team have with Ra- chael Ray. Rachael loves Oscar's, and even shot one of her shows on site. She's also had Joq on her television show for an inter view. Much of Oscar's business relies on visitors from New York City and Connecticut who visit the mountains during the summer, and order their Oscar's delicacies from the comfort of their homes when they can't make the drive. What is so impressive about Oscar's is their uncompromis- ing commitment to quality products and good old Adirondack hospitality. Joq stated numerous times during our conversa- tion that the most important part of running a business is to know your customers. He even referenced the well-known theme song to the show Cheers, saying, "People want to go where ever yone knows their name." The goal of his entire staff is to make the shop a destina- tion—a place where people want to go and spend a good amount of time. They know that if a customer visits the shop once, they will return. Joq said that, "In the summer when people come to Oscar's they know they are going to wait a bit. We never sacrifice the opportunity to treat each custom- er as if they are the most important person at that moment. Quality, customer, and ser vice are the foundations of our business." The way they have always done business for years is the way they will always do business. No compromises. Joq and I shake hands, and before I can thank him, he thanks me, and states that he enjoyed meeting me. A firm shake and a smile, a jar of locally made mustard in hand (they sell 25,000 jars a year), and I reluctantly walk toward my car. I stopped for a moment, and then returned to buy Canadi- an bacon and some of those incredible smoked pork chops; I couldn't resist. For those who love quality meats, especially smoked meats, and crave the experience of real, caring ser vice, then Oscar's in Warrensburg is a must add to your travel list. Make sure you ask for Joq; he will always take the time to say hi, and to thank you for your business. Oscar's Adirondack Smokehouse Warrensburg, New York www.oscarsadksmokehouse.com

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