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Times-shamrock communiTy newspapers 149 Penn Avenue Scranton, PA 18503 Phone: (570) 348-9185 Fax: (570) 207-3448
May 20, 2016
thevalleyadvantage.com
A Meaty Tradition
ON THE INSIDE The latest happenings in our area Page 2
valley
Bosak’s wins again for best kielbasa phant, as the makers of the area’s best kielbasa. Owner Gail Bosak said they were glad to learn they had won again. The streak continues. “You never take anything for granted,” she For the sixth consecutive year, readers named said. “We were thrilled and humbled for sure.” Bosak’s Choice Meats, 524 Burke By-Pass in OlyBosak’s has been in business there for 16 years, selling fresh-cut and ground meats from beef and chicken to pork and lamb. It also does special orders and custom wild-game processing. But the kielbasa has grabbed the spotlight and the awards, including numerous accolades through the years at the annual Plymouth Alive Kielbasa Festival in Plymouth. Owner Tom Bosak identified consistency as the key to his kielbasa’s success. Bosak’s always 2016 makes the kielbasa the same way, he said. From left: Mark and Tammy Bosak, Gail and Tom Bosak “We just try to get the best By Caitlin West STAFF WRITER
stuff and do it right,” he said. The Bosaks make and smoke the kielbasa inhouse, and customers can smell it as soon as they walk in the store. “If we could bottle the smell, we’d be gazillionaires,” Tom Bosak joked. The regular smoked version remains the most popular, as Bosak’s makes several types of kielbasa, including cheese, turkey, turkey cheese and beef in links, ropes and patties. Bosak’s also sells kielbasa sticks, and its kielbasa patties in particular are popular during the summer grilling season. Customers love the kielbasa because Bosak’s makes it “the way that grandpa used to make it,” Tom Bosak said. “We’re more of an old-fashioned style that the kielbasa has a wrinkly look to it, a smokey smell to it, a garlicky smell to it,” he said. Although Bosak’s has different varieties of kielbasa, the recipe has remained the same. “We try new stuff,” Tom Bosak said, “but if it’s not broke, don’t fix it.”
A Big Impact
Archbald restaurant nabs four awards By Caitlin West STAFF WRITER
The Grill at the Highlands in Archbald has made a big impact in a short time. Open for about a year and a half at 1 Highland Blvd. in Archbald, the business picked up four Readers’ Choice awards this year: best restaurant, lunch, bartender (Amanda Klem) and chef (Louie Agostini). “We’re just happy to see that,” owner Ken
Powell said. “We’re giving a good product to the customers.” Powell attributed the Grill’s win for best restaurant to “the quality and the quantity of our food.” “We’ve got a nice setting where we’re at — a relaxing setting,” he said. The Grill is open for breakfast, lunch and dinner and serves Italian and American dishes. Its menu runs from burgers and hot dogs to chicken Parmesan and fettuccine Alfredo, plus soups, sal-
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ads, sides and kid-friendly dishes. As for its award-winning lunch, the Grill offer speciality deli sandwiches every day as well as pizza, which Powell said a lot of people come in for mid-day. Agostini joined the Grill a little more than a year ago, and Powell said his chef “does an excellent job there.” Please see IMPACT, Page 9
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