Peacock Inn Welcomes New Chef With Quintessa Wine Dinner

Jason Ramos, a veteran of Stage Left and the Pluckemin Inn, takes the helm of the Princeton fine-dining restaurant and inn.

Cocktails at the Peacock Inn. Photo by Laura Moss.

The Peacock Inn in Princeton has hired a new executive chef, Jason Ramos. The inn has been without an executive chef since the departure in May of Manuel Perez, who opened the restaurant in 2010 and helped it earn a spot on NJM‘s Top 25 in 2011, 2013 and 2014.

Barry Sussman, owner of the inn, is introducing his new chef with a 4-course dinner Ramos will prepare at the inn next Monday, October 19th.

It will be hosted by master sommelier Larry Stone, estates director of Quintessa Winery. The highlight of the pairings will be the 2012 Quintessa, a famed blend that varies slightly year by year, always made from grapes grown in the Quintessa vineyard in Rutherford, Napa Valley.  For details, see below.

Sussman released a bio of his new chef, condensed here:

Jason Ramos began his culinary career at 19, in his hometown of Clinton. After working as a prep cook in a local pub, he enrolled in the Culinary Institute of America and commuted home each weekend to work under chef Stanley Novak of the Harvest Moon Inn in Ringoes. Ramos completed his externship at the Park Avenue Café in Manhattan under chefs Neil Murphy and David Burke. After graduating he spent three years as sous chef of the Harvest Moon.

He later served as chef de cuisine of Stage Left in New Brunswick under executive chef Anthony Bucco and helped open its sister restaurant, Catherine Lombardi.

Ramos, as sous chef, then helped chef/owner Andrew Lattanzio open Artisan Kitchen in Lebanon. Ramos later spent three years as executive sous chef of the Pluckemin Inn in Bedminster under Michelin-starred chef Juan Jose Cuevas.

Ramos left the Pluckemin to be chef de cuisine of the Bernards Inn and then opening executive chef of the Dog & Cask Gastropub in Rochelle Park before returning to the Pluckemin to reunite with Lattanzio, who had become executive chef after Cuevas departed.


Quintessa 4-Course Wine Dinner  

Hosted by Larry Stone


Pommes Dauphine, American Caviar,

Fennel Cream, Watercress

1st Course 

Hamachi Crudo, Heart of Palm, Young Coconut, Pistachio, Meyer Lemon Sabayon

Illumination, Sauvignon Blanc

2nd Course
Porcini Risotto, Veal Cheek, Kale, Gorgonzola Dolce, Walnut  Gremolata

Flight of 2014 “Block” Wines

2014 Mt. Calisse Cabernet Sauvignon

2014 Dragon’s Terrace Cabernet Sauvignon

2014 Bench Cabernet Sauvignon

3rd Course

Wagyu Short Rib, Aligot Potato, Shishito, Okra,
Black Truffle, Perigueux Sauce

2012 Quintessa


Brown Butter Financier, Seckel Pear, Almond,
Ham & Manchego Crumble

2010 Gewürztraminer, Montes Late Harvest


$165 + Tax & Gratuity

The Peacock Inn is located at 20 Bayard Lane, Princeton. 609-924-1707

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