Moorestown Business Association has recognized Moorestown Deli & Catering with their August spotlight award.
Moorestown residents can now check out the new fare available at Moorestown Deli & Catering instead of facing the crowds and lines at the grocery store. Now under new ownership and management, this vintage Moorestown food outlet has transformed into a scratch kitchen that not only offers freshly prepared foods, it features gluten-free options that are hard to find elsewhere. New owners Mark Schweitzer and Stephanie Kenney have considerably broadened the menu while retaining the standards that customers can’t do without. Moorestown Business Association has recognized Schweitzer, Kenney and their crew as they serve up the next phase of one of Moorestown’s institutions, providing the township with another great “Moorestown Option.”
After managing the kitchens of two gourmet markets in Monmouth and Middlesex Counties as well as his uncle’s deli, Schweitzer wanted to branch out on his own. Seeking a location in a small town where community and history set the tone, he was excited when he found out Moorestown Deli was for sale. Once he and Kenney became owners, they set out to revamp the market, which has had the name Moorestown Deli for more than 25 years and before that it was a popular eatery called Gus’s. Tucked into the back of the shopping section that faces the new municipal parking lot, the deli offers items not available anywhere else in town. Moorestown Deli’s new hours are Monday through Friday from 7 a.m. to 5 p.m., Saturday from 8 a.m. to 3 p.m. and Sunday from 8 a.m. to 2 p.m.
Instead of using a cold cuts supplier, Schweitzer cooks all the deli meats himself using a homemade seasoning mixes and marinades. Hamburger meat is ground on the premises, several sausage varieties are created daily and about ten freshly made deli salads tossed with homemade salad dressings are always available. The marinara sauce is made from scratch as are the soups and daily dessert items like brownies, cookies and cupcakes. Breakfast includes omelets, sandwiches, French toast and pancakes; a range of hot and cold deli sandwiches are featured with side dishes at lunch and dinner items include chicken parmigiana and meatballs. The meatballs are one of several delicious gluten-free options at the deli that have attracted a new and loyal customer base.
The bread is baked on the premises, and it is also for sale by the loaf. Seven organic spice mixtures are made on site and are sold separately, including “better than Old Bay” shore rub, citrus fusion and fiery finishing spice. The deli case includes a savory selection of imported cheeses, cured meats and olives, along with the popular bite-size peppers filled with a combination of cream cheese, garlic, parsley and shaved sharp provolone. Everything is prepared in small batches to maximize freshness. In addition to serving walk-in customers, the deli offers a complete catering service.
“Whatever anyone wants, we can make it here,” Schweitzer said.
To orchestrate this daily output, Schweitzer and Kenney completely revamped the existing kitchen. They removed a brick wall and added all stainless equipment and counters, a grill, freezer, sandwich station, sausage stuffer, a mixer/grinder and ovens. Mark and Stephanie work there daily with staff members and friends Charles Vanselous and Christina Kraenbring. Along with the considerable effort the team puts into preparing food, they want to also ensure a great customer experience.
“We like the sense of community here, and are doing our best to get to know everyone who comes into the deli and finding out what they like,”Schweitzer said. “This is what we love to do.”
