PLEASING THE PALATE: “We have a wonderful staff,” says Caron Wendell, co-owner of Lucy’s Kitchen & Market. “We are very proud of them. Many have been with us for over 10 years, and some for as many as 20 years or more.” Shown are staff members who are ready to help customers select choices from the display case filled with a variety of tempting treats.

By Jean Stratton

Step inside Lucy’s Kitchen & Market at 830 State Road, and you are immediately glad you came. Just entering this cheerful market, where nearly all the food is prepared on site from scratch, will tempt the taste buds.

Lucy’s success story has been going on for a long time. At the current location since 1996, owners Caron Wendell and Joe McLaughlin had initially set up shop in Trenton in 1991, specializing in ravioli.

They decided to expand their successful wholesale pasta business in 1996, offering a wide assortment of their pasta and sauces, as well as a variety of other items including sandwiches, soups and salads, side dishes, entrees, and desserts to go.

Pasta is popular, for sure. It’s quick and easy to prepare, and tastes great. People like it hot or cold, in sophisticated recipes or plain and simple, with just a touch of olive oil and garlic.

Freshness and Quality

“All of our pasta is made on the premises, and all of Lucy’s pasta is made with enriched semolina wheat, eggs, water, and salt,” explains Wendell. “Our fillings are made with fresh eggs, cheese, seafood, fresh herbs, and spices. We use no preservatives, filler bases, or processed food substitutes. We produce in small batches to ensure the freshness and quality or our products.”

“We have 35 years’ experience making fresh pasta, and our customers love it,” adds McLaughlin. “And another thing, after all these years, I am still very lucky to work with Caron, my best friend!”

In addition, Lucy’s makes every effort to use locally sourced ingredients, ensuring the freshest results possible, he continues. “As seasons change, we adjust our menu accordingly, using produce at the peak of freshness.”

“We have evolved over the years, adding a variety of new products,” points out Wendell. “We stock carefully selected fresh breads, cheeses, olives, and baked goods. And all of this in addition to our extensive catering menu.

“Also, this year, we have added prepared dishes to go, which are very popular. They are complete meals, and include linguine with white clam sauce; sweet Italian sausage and peppers; wild mushroom risotto; pappardelle Bolognese; and the chicken marsala complete dinner.”

There really is something for everyone’s taste at Lucy’s. Of course, it all began with pasta, and that remains a major focus for customers.

Flavors Galore

“I think we really are a destination place for ravioli,” reports Wendell. “We also have a new extruder machine, which can make all different shapes and sizes of pasta.”

Indeed, choices include pipette, penne, linguine, fettuccine, pappardelle, angel hair, and tortellini.

And there are pasta flavors galore! Spinach, artichoke, pumpkin, roasted red pepper, butternut squash, and wild mushroom, among many others, are customer favorites.

The sauces are from La Valle, an Italian company, adds Wendell. “They are the growers, the packers, and the importers. We have many different sauces, and they are all popular.”

They include plum tomato and garlic basil pesto, arugula and pesto, pink vodka cream, and the very popular Bolognese (plum tomato, beef, and red wine), and white clam sauce.

Now that the days are feeling more like winter, Lucy’s soups are especially in demand. Pumpkin bisque is a favorite now, along with butternut squash, clam chowder, and that old standby, chicken noodle never goes out of style.

In addition, Lucy’s has a display case filled with an array of ready-to-eat items. From olives to eggplant, roasted red pepper salad to ratatouille, broccoli to Brussels sprouts, the assortment is extensive and inviting. Chicken salad, chicken Milanese, chicken piccata, a variety of dips, spreads, and pâtés — the list goes on.

Big Sellers

And, adds Wendell, “Our empanadas have become very big sellers. We can hardly keep them in. Also in demand is our selection of frozen items, such as lasagna and mac and cheese.”

And don’t forget the sandwiches, all fresh and ready to go. Herb-roasted turkey with French brie and honey mustard (an all-time favorite); Italian combo on a baguette; and fresh mozzarella with roasted red peppers and basil pesto are just some of the choices.

Cheeses are another big item at Lucy’s. The selection covers a full range from mozzarella and provolone to brie, goat, and many, many more.

The freshness of all their products is a top priority at Lucy’s, re-emphasizes McLaughlin. “We get our fish fresh from Nassau Street Seafood, and eggs from Greenflash Farm in Skillman. Customers know they can rely on the freshness and quality of all our products.”

In addition, those with a sweet tooth are in the right place. Lucy’s pastry chef can be counted on for delicious pies, cakes, cookies, and sweet breads. Chocolate pecan pie was a recent favorite, but there are many other mouth-watering specialties.

The market also offers a number of items from other companies, including apple sauce from Solebury Orchards in Bucks County, Pa., also Small World Coffee, Bent Spoon ice cream, and special ice cream sandwiches from Arctic Ice Cream in Trenton.

Holiday Catering

Catering has become an increasingly large part of the Lucy’s business, points out McLaughlin. “We do a lot for Princeton University, as well as for residential customers. And we will be very busy for the holidays.”

The holiday catering menu is available on Lucy’s website, and offers a full range of choices for Christmas dinner and New Year’s Day brunch.

Dinner includes everything from soup to nuts, with choices of roasted shrimp cocktail, antipasto platter, Lucy’s mac and cheese, creamed spinach casserole, classic mashed potatoes, beef Wellington, duck confit risotto, country ham platter with biscuits, beef bourguignon, and much more.

Desserts include gingerbread cake with cream cheese frosting, apple caramel walnut pie, chocolate cheesecake, and Buche de Noel.

New Year’s Day brunch offers broccoli and cheddar quiche or quiche Lorraine; smoked salmon platter; frittata with asparagus, cream cheese, and tomato; almond cheese ring; and croissants.

In addition, latkes, brisket, challah, and rugelach will be available for Hanukkah.

The last day to order for pick up on Christmas Eve is December 19. Buche de Noel must be ordered ahead.

An additional holiday remembrance could be one of Lucy’s gift cards, available in various amounts.

Ultimately, it’s all about people. Staff and customers.

“We have been so fortunate with both,” says Wendell. “Our staff is so special. People can count on them for friendly, knowledgeable service. Our catering manager, Adrienne Donato, has been with us 24 years, and Karley Camelo, our manager has been here for 10. Our chef has been here nine years, and others for 20 years or more.”

Years and Years

“The loyalty of our customers has been outstanding,” she continues. “They have been coming from Princeton and the area for years and years, and many have become friends.”

A case in point is Princeton resident and longtime customer Carol Golden. “Lucy’s has a wonderful variety of items,” she says. “You can come and take out for lunch or dinner, and I’ve also gotten things for fundraisers, such as appetizers, cheese and olives, and other treats. There is a great chef, and the quality of the food is excellent, always fresh and delicious. And one other thing: it is the cleanest place I have ever seen!”

Lucy’s also has an online business, which was an especially busy part of the operation during COVID-19.

A lot of work and long hours have made Lucy’s the place it is, and Wendell and McLaughlin are grateful and proud that it continues to be a source of pleasure for so many.

“You have to keep on top of the details all the time, so our product is always the best it can be. And we always want to add to our vision. Our interest is food, and we are happy that everyone appreciates what we have for them.”

Lucy’s Kitchen & Market is open Monday through Friday 9 a.m. to 6 p.m., and Saturday 9 a.m. to 4 p.m. For further information, call (609) 924-3623. Visit the website at lucystogo.com.