Executive Chef Bruce Lefebvre Hosts Dinner at Frog and the Peach

The large format dinner will be available every day except Saturday.

The Frog and the Peach, 29 Dennis Street, New Brunswick, is offering a large format dinner for 8 to 16 people, which will be available every day except Saturday, with a 5:30 PM or 8 PM seating. This is how it works: Diners pick an animal (such as baby lamb, rib of beef, suckling pig or duck) that will be procured from a local farm, and executive chef/owner Bruce Lefebvre will create a seasonal three-course meal that will be served family style. Wine, beer or spirits can be paired with your dinner. A 25 percent deposit is requested at the time of reservation, which must be made least 7 days in advance. Phone: 732-846-3216.

Alexa Clark is the new pastry chef at Local Seasonal Kitchen, 41 Main Street, Ramsey (201-962-9400).

Peter Csikos, previously with Sage Dining Services and the Heldrich Hotel in New Brunswick, is the new executive chef at the Ocean Place Resort & Spa, Long Branch.

Ben Deutsch, who joined The Frog and the Peach, 29 Dennis Street, New Brunswick (732-846-3216), a little more than a year ago, has taken over the pastry department. Originally from Hillsborough, chef Deutsch is a graduate of the Culinary Institute of America and has worked at La Folie in San Francisco, The Plumed Horse in Saratoga CA and Elements in Princeton.

The Peacock Inn, 20 Bayard Lane, Princeton (609-924-1707), has announced that Jason Ramos, a graduate of the CIA, is the new executive chef. He has worked as sous chef at the Harvest Moon Inn in Ringoes, chef de cuisine at Stage Left in New Brunswick, sous chef at Artisan Kitchen in Lebanon and at the Pluckemin Inn in Bedminster as their executive sous chef.

Congratulations to chef Dale Talde (Talde and Bell + Gray both in Jersey City) on his marriage to Agnes Chung on October 10, 2015.

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].

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