Smokey's has big taste

VERNON — On a busy Saturday at Smokey's Brick Oven Tavern in Vernon, Chef Joe Koncevitz said, he “started day one” opening Smokey's Restaurant with owner Bruce Zaretsky, in June of 2010.
Although a relatively young business, Smokey's has already won the Taste of Vernon “People's Choice Best Entrée” award for the second year in a row.
Among their many specialties, “Smokey's Wings” are slow smoked, to juicy perfection at a low temperature – so they do not lose their size, deep fried, and plated with the famous “Dingo” sauce. The “Dingo” sauce then melds in the mouth from barbecue hot — to sweet — and back, with flavorful hot to the finish. In addition, buffalo, teriyaki, barbecue, and special cilantro sweet chili sauces are available.
Koncevitz said he has always had the Dingo sauce — which he created in high school, but he never really had a name for it. Then, in order to thank a friend Gary for getting him a job at Smokey's, Koncevitz named the sauce after Gary's Australian Cattle Dog.
“That's where it took off,” added Koncevitz.
He started as a carver with Perona Farms, Koncevitz said, worked his way up, graduated in 2000 from the Sussex Tech Culinary School, and received his Associates Degree from Johnson and Wales Associates. In all, he has been cooking for 22 years.
Earlier in the hustle and bustle of the kitchen, out came a huge tray of grilled chicken breasts from the oven. Koncevitz said, “They'll be gone in an hour,” — for salads and sandwiches.
In honor of their anniversary in the middle of June, Koncevitz continued, Smokey's General Manager Chris Lennon and he are planning specials in order to celebrate Smokey's success.