I had the pleasure this week of interviewing Jerry Quintal, an owner of Oscar's Smoke House, which is rebuilding after suffering a devastating fire last year. Many local businesses use Oscar's products and miss the taste and well made products. Quintal hopes to have a grand reopening Feb. 20. If you have driven by the building,you have seen that the new facility is substantially larger. Quintal said it is only one floor now and they moved it back about 9 feet from its original site. The 9,300 square feet of building is much nicer, and the retail area is about triple the size that it used to be with three 8-foot display cases. Jerry said this new, spacious display will allow Oscar's to display more of the 120 products they offer. This year Oscar's sold 529 gift certificates compared to the normal 100 routinely sold during the holidays. The project is now at the "hurry up and wait" stage, he said.. Waiting for inspections to be done so they can get their certificate of occupancy to open is what is time consuming at this point.
Oscar's, Quintal said, is one of the few smoked meat producers that dry cure their bacon - most producers use a wet cure process.The new smoker they have replaces the three to four old ones they used to operate, and will produce 2,500 pounds of meat or cheese at a time.
"We're ready," Jerry told me. Like many of us in the community, I wish the Quintal family and employees the best of luck.