Rastelli Market Crowns South Jersey’s Best Eggnog Cooks

Rastelli Market staff distribute samples of Rastelli’s own family eggnog to attendees at their 5th Annual Nog Off Competition. Photo Credit: Amaris Pollock

Does good eggnog need to contain eggs?

No – at least not according to the judges of Rastelli Market’s fifth annual Nog Off competition, which was held at their Marlton location on Saturday, December 8, 2018.

For the second year in a row, Catherine Nichole Gray was the reigning champion of the competition. The event’s three judges – Rastelli Executive Chef James Liuzza, Philly cheesesteak mogul Tony Luke Jr., and Philly food truck ambassador John Cohl – awarded Gray’s vegan recipe first place.

Nog Off judges sample participants’ eggnog. (From left: James Liuzza; Tony Luke Jr.; and John Cohl.) Photo Credit: Amaris Pollock

For Gray, baking is a “side trade.” She originally created the winning eggnog recipe for her vegan customers. Gray’s award-winning, coconut-based nog contains Puerto Rican rum and is similar to Christmas coquito, a traditional Puerto Rican, eggnog-esque beverage.

South Jersey baker Catherine Nichole Gray receives her first-place prize, a $300 Rastelli gift card.  Photo Credit: Amaris Pollock

Gray’s was not the only entry with a multi-cultural influence. One participant included the dry ingredients from savory mole sauce, a Mexican cuisine staple containing chocolate and chili peppers. The participant – one half of an Instagram duo self-described as “home cooking enthusiasts” – topped off his recipe with tequila and Mexican hot chocolate.

Nog Off attendees learn about each participant’s unique eggnog recipe.

In total, sixteen South Jersey home chefs participated in the competition, all putting their own unique twists on the classic holiday beverage.

For several participants, eggnog making carries across multiple generations. There was even a young child who entered the competition – with the help of his father. Their eggnog, of course, was alcohol-free. 

Nog Off participants describe their eggnog recipes to attendees. Photo Credit: Amaris Pollock

This year marked an entrant named Angela’s first time making eggnog without the help of her mother. Her eggnog tradition began 70 years ago when her grandmother began making the drink. Every year, her family updates the eggnog with a new kind of alcohol. Their 2018 recipe uses bourbon infused with honey liquor.

Participant Barry Bachman’s family eggnog tradition began 45 years ago with his father. His son now helps with the eggnog recipe, which – like Angela’s – includes bourbon.


Photo by John Fornander on Unsplash

Nog Off entrants used a variety of liquors to create their eggnogs. A participant named Colleen, whose family is Irish, combines Irish Whiskey with brandy and spiced rum. After twelve years of practice, she is confident about her blend. “I turn people who are not eggnog drinkers into eggnog lovers,” Colleen says during the event.


“I turn people who are not eggnog drinkers into eggnog lovers.” 

Second-place Nog Off winner Lori Kusevk makes her eggnog using a rich blend of peanut butter, dutch chocolate, and vodka, which the judges compared to the taste of a Butterfinger. Al Irons, who was awarded third place, blends coffee and cream for a white chocolate mocha eggnog.


Photo by Tereza Rubá on Unsplash

More than one participant cited the Nog Off as helping them to cope with grief or to overcome obstacles in their lives. Food is uniquely tied to memory and emotion, and it’s difficult to remember food without also remembering the loved ones with whom we’ve shared it.

This past August, Pam Ingram Walsh lost her brother to a four-year battle with colon cancer. In previous years, her brother had placed first, second, and third in the contest. “I’m here today to carry on his tradition,” she says.

Visitors take comfort in Rastelli’s homemade foods and family traditions. “This is the place to come if they’re going through some things,” remarks the Nog Off’s emcee.

Participant Emily Dawson’s grandmother began making eggnog because she believed it could help cure illness. She made it whenever her children got sick. When Dawson fell ill herself, she followed her grandmother’s wisdom and started making eggnog.

Many of the Nog Off’s entrants have participated in the event during previous years. After last year’s competition, Jeff Bravo resolved to “focus” harder on his eggnog game. To hone his recipe, Bravo experimented through a process of trial and error – or, in his words, “tasting and tweaking.” All that tasting necessitated a lot of alcohol consumption.

“I definitely stayed in that evening,” Bravo says of his eggnog experiment.

For Bravo and another participant named Linda Falcone, high-quality ingredients are a must for eggnog making. Bravo credits the quality of his eggnog to vanilla bean paste, a gamechanger for anyone who likes to bake – according to Bravo. Falcone believes the key to great eggnog is quality nutmeg, which she purchases directly from Barbados.

Rastelli Market judges and participants pose for a photo following the competition. Pictured standing: (from left: third-place winner Lori Kusevk; first-place winner Catherine Nichole Gray; and second-place winner Al Irons.) Pictured seated: (from left: James Liuzza; Tony Luke Jr.; and John Cohl.) Photo Credit: Amaris Pollock

Each participant took home a $25 Rastelli’s gift card. Gray claimed a $300 grand prize gift card. Kusevk took home a $200 gift card, and Irons was awarded a $100 gift card. When Gray received her first-place prize last year, she spent it “just sampling everything” on offer at Rastelli’s.

Event attendees also sampled many of Rastelli’s dishes on Saturday. During the Nog Off, Rastelli Director of Culinary Joe Muldoon and other Rastelli staff handed out samples of Rastelli’s own family eggnog, which contains whiskey and rum.

Rastelli chicken picatta
Rastelli Market dishes available for catering

Following the competition, Rastelli Market hosted their annual holiday sampling event, where children enjoyed a visit from Santa Clause. Shoppers sampled Rastelli favorites like gourmet meats and cheeses, crab cakes, rib eye roast, shrimp pasta, and baked ziti. Rastelli staff distributed informational brochures detailing Rastelli’s catering services – including their Feast of the Seven Fishes dinner.

Rastelli’s rib eye roast with au jus and side salad

During the celebration, shoppers also had the opportunity to enter a free raffle. The lucky winner will take home a 22-pound Panettone cake.

As for my personal favorite attraction of the day, I enjoyed Irons’ second-place white chocolate mocha eggnog the most of any I sampled. Its coffee flavor put me in the mood for Rastelli’s house-roasted espresso drinks.

Rastelli’s house-roasted coffee beans

Rastelli’s makes the best lattes in South Jersey – at least of the ones I’ve sampled. As the barista crafted my latte, the alluring aroma of the store’s coffee beans roasting nearby enticed my husband to order a cup of coffee too.

We vowed to visit Rastelli’s more often. Their coffee beans alone are worth the trip. While I’m there, I might just pick up ingredients to whip up some eggnog of our own. 

A special ‘thank you’ to Amaris Pollock for sharing her photography talent and to John Cohl and Tony Luke for giving me the chance to talk about Fork in the Pines during the competition. 

Nog Off judge and Philly food truck ambassador John Cohl. Photo Credit: Amaris Pollock

Farm-to-Table Dining at Rastelli’s Newest South Jersey Store

Disclaimer: Rastelli Market Fresh at Hill Creek Farms invited local bloggers to a free tasting event on Tuesday, November 13. They also provided us with a complimentary insulated bag, pie, caramel-coated apples, and apple cider donuts – all available for purchase at the farm.

Highlights:

  • Rastelli Market Fresh opened their newest location at Hill Creek Farms in Mullica Hill, New Jersey in July 2018
  • The new location serves breakfast, lunch, and dinner and features a Lounge Cafe, coffee shop, bakery, and wine from Auburn Road Vineyards
  • Rastelli at Hill Creek Farms’ farm-to-table menu features ingredients grown at Hill Creek Farm

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Pictured (from left): Chris Mentzer, Director of Operations; Krista Mentzer, Marketing Coordinator; food blogger Amaris Pollock; and Lauren Rastelli DeMarco, Director of Marketing & Events

“No shortcuts,” says Director of Operations Chris Mentzer, referring to Rastelli Market Fresh’s cooking philosophy. Metzner helped design Rastelli’s newest location at Hill Creek Farms in Mullica Hill, New Jersey, which opened in July of this year.  On Tuesday, November 13, the Rastelli team hosted a tasting for food bloggers at their new location.

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Rastelli’s new Mullica Hill store employs a true farm-to-table concept, with many of their ingredients coming straight from Hill Creek Farms where the store is housed.

Rastelli at Hill Creek Farms is “literally the definition of farm-to-table,” says Tony Luke Jr. of Tony Luke’s Cheesesteaks fame, who also attended the tasting. Prepared by Director of Culinary Joe Muldoon and Corporate Executive Chef James Liuzza, most of the ingredients for the food we sampled – including the wood to smoke the meats – came from the farm.

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At the sampling, the Rastelli culinary team featured a spread of classic barbecue fare that included smoked brisket, smoked ribs, and homemade baked beans. Toppings like white truffle oil, apple cider bacon, sundried tomatoes, sliced jalapenos, shredded brisket with chipotle barbecue sauce, and scallions accompanied the macaroni-and-cheese station. The meats and macaroni were full of flavor without being overly greasy, which is often a flaw with these menu items at other restaurants.

Our meal included tacos with mango salsa and feta cheese. I was skeptical of putting feta on a taco. But I gave it a try, and I’m glad I did. Guests quenched their palates with apple cider, which was a real crowd pleaser. I opted for fruit-infused iced water. For dessert, we enjoyed cake pops and shooter-style sweets.

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We ate upstairs in Rastelli’s cozy, rustic-style Lounge Cafe, where you’ll find tables to dine and a coffee shop similar to the one at Rastelli’s Marlton location.  Although I didn’t have any coffee during the tasting, the Marlton cafe’s lattes are my favorite of every coffee shop in the area.

In the lounge, you’ll also see couches and a large-screen television, perfect for relaxing with friends with a glass of Auburn Road Vineyards’ wine. Downstairs, you’ll find a small shop selling prepared foods, baked goods like pies and apple cider donuts, meats, and seafood.

As I ate, I perused Rastelli’s menu and was particularly impressed by their kids’ meals. While they still offer the usual kids-fare like hot dogs and fried chicken tenders, the kids’ menu also features unique options like an organic chicken and veggie meal, organic short rib beef burger, and Farmer Fred’s apple dippers.

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I plan to return to the farm this month with my soon-to-be four-year-old in tow. Hill Creek Farms is open March through December and is home to a number of kid-friendly farm activities such as a playground, pick-your-own fruit, and barrel train rides.

If you haven’t been to Mullica Hill, which is located in Gloucester County off Route 55, be prepared to drive through miles of rural, scenic South Jersey farmland to get there. Although I haven’t been to Mullica Hill’s downtown area, fellow blogger Marilyn Johnson of Philly Grub says it’s a vibrant neighborhood full of antique shops.

Rastelli Market Fresh has two other locations in Deptford and Marlton. I haven’t visited their Deptford store, which is the oldest of the three. The new store is much smaller than their Marlton location, but its small size lends itself well to a charming, farmhouse vibe. If you’re a fan of Rastelli’s other locations, a trip to the new Mullica Hill location is worth the drive.

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Hill Creek Farms Hours:

Wednesday – Sunday: 10 am – 5 pm

Rastelli Market Fresh at Hill Creek Farms Hours:

Sunday – Thursday: 8am – 7pm

Friday – Saturday: 8am – 9pm

Rastelli Market Fresh Loft Cafe Hours:

Friday – Saturday: 8am – 9pm

Sunday – Thursday: 8am – 7pm

Address:

1631 State Highway 45

Mullica Hill, NJ 08062

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Pictured (from left): Director of Culinary Joe Muldoon and Executive Chef James Liuzza