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CRAFT MAGIC

Refined Menus Paired with Seasonal Beer

ROAD TRIP

PARTY TIME

Tours of Shoreline Destinations

Memorable Parties & Celebrations

Fa l l 2 0 1 8 / W i n t e r 2 0 1 9

SOCIAL CALENDAR Vacation Planner for Your Next Visit


A Fleet of Fishing Vessels at Anchor by Hendrick Willem Mesdag, used with permission

$ 4, 5 00,000 2 Over l o o k Dr i ve, Wa tc h H i l l Don n a K r ue ge r- S i m m o n s | 4 0 1 .4 3 9.0268

T h e l o ca t i o n , t he sty l e, t h e feel i n g yo u get w h en you wal k th rou gh t h e do o r—eve r y a s p e c t of your h o me sh oul d be a ref l ect i on of w h o yo u a re, w h e re yo u ’ve been , an d t h e l i fe you aspi re to live. 27 Bay 27 Bay Street, Street, Watch Watch HillHill| 401.315.0808 | 401.315.0808 BA RBA R IRNRGTO I N GTO N N| |C H AC RH LESTOW A R LESTOW N N| |EAST EAST GREEN GREEN W I CWHI CH| |NA RNA RAGA R RAGA NS ENS T TE T T| |P ROV P ROV I D EINC D E ENC E| |WATC WATC H HHI LHLI L L Eac hEaOcffi h Oceffii ce s I ni sd eI np de en pd e n dtleynOw tl y nOw e d naendd aOnpdeOrapte e ra d .te d .


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Capt. Jack Spratt’s

Historical Tours Lighthouses, Mansions, Islands, and Folklore of the Sea & Shore 2 Hr or 3 Hr (with Lunch at

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FALL 2018/WINTER 2019

cover photography by GEORGE ROSS and CHIP RIEGEL

CONTENTS 33 Journeys

50 Perfect Pairings

Get started on your holiday shopping with these one-ofa-kind keepsakes.

Our staff loves vacationing at Relais & Châteaux properties. Here are three you should consider for your next getaway. b y Ki m Ka v i n

19 Social Network

39 Traveler

56 At Your Service

12 Welcome Letter 16 Treasure Hunt

Our resorts host some of the most memorable parties. Here are some buzzworthy events from the past season.

27 Insider

46 Road Show

Make memories by embarking on grand coastal drives in the latest models from our Mercedes-Benz and BMW collections. by Owen McDonald

66 Craft Magic

The Brewmaster’s Social series at Weekapaug Inn—a chance to delight in a dinner of three courses, each paired with a beer of choice. b y E l i z a b e t h Ke y s e r

With breathtaking views of a pristine beach, COAST serves up an unparalleled menu that promises memorable dining experiences. b y E l i z a b e t h Ke y s e r

70 Feel Good

60 Blantyre Reimagined

74 The Fall & Winter Annual

A treasured 1902 estate—the first Relais & Châteaux in the U.S.—reopens with a unique blend of Gilded Age grandeur and twenty-first century luxury. by Judy Ostrow

OH! Spa gears up for the season with new products and services so guests can relax and reboot. b y Ki m Ka v i n

Our full calendar of events designed for you to make the most of your visit during the fall and winter months.

92 End Quote

PHOTOGRAPHY BY GEORGE ROSS

The people who make your stay at our resorts unforgettable tell us how they like to enjoy their time off. by Camilla A . Herrera

There’s so much culture, food and shopping nearby. Here are some of our favorite places for you to enjoy. by Joey Macari

Foodies and wine aficionados have so much to savor at the Center for Wine & Culinary Arts. by Owen McDonald

8 OHMCOLLECTION.COM


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WELCOME

photography by CHIP RIEGEL

A Magical Time The holidays turn our attention to family and giving back to our community

principals

Ocean House Hotel Partners

president + group managing director Daniel A. Hostettler

group publisher/sales director  Karen Kelly

editorial director Ben Tomek

creative director Amy Vischio

editor

Camilla A. Herrera

Dear Friends, With fall now here and the holidays around the corner, our thoughts turn to giving thanks and giving back. I’d like to thank each of you for your continued support of the Ocean House Collection of properties, which grew this year with our newest addition, Blantyre. Nestled in Lenox, Massachusetts, it is the first Relais & Châteaux property in the U.S., and the first five-star property in New England. I thank the highly dedicated and engaged management and associates at our four properties, for their continued dedication to their craft, which has allowed us to expand and add one more property to our collection. Also, I’d like to thank our owners and investors, who continue to place their faith in our team as we carefully steward them through another year of their history. In this issue, you will also learn about the Ocean House Foundation for Charitable Giving, established in 2017 by our associates, inspired by the giving spirit of our founders, Charles and Deborah Royce, and supported by our guests through a variety of events and our “Snowman” program. Please enjoy the latest issue of what is now a biannual tradition, and we look forward to welcoming you back as our guests during the very special time that is Christmas in New England and in the festive seasons ahead.

art director Garvin Burke

design assistant Taylor Stroili

production director Kerri Rak

contributing writers Kim Kavin Elizabeth Keyser Joey Macari Owen McDonald Judy Ostrow

contributing photographers Warren Jagger, Chip Riegel, George Ross, Candice Traskos

president/publisher Jonathan W. Moffly

Yours in hospitality,

vice president/editorial + design Amy Vischio

vice president/finance + operations  Brian R. Feidt

vice president/treasurer Elena Moffly

account executives Daniel A. Hostettler President & Group Managing Director Ocean House Management Collection

Gabriella Mays Ellyn Weitzman

© 2018 Ocean House and Weekapaug Inn magazines are published by Moffly Custom Media. all rights reserved. The material in this publication may not be reproduced in any manner, in whole or in part, without the express written permission of Moffly Custom Media. Editorial suggestions may be forwarded to the publisher, who assumes no liability for the safety or return of unsolicited art, photographs or manuscripts. moffly custom media 205 Main Street, Westport, CT 06880 telephone: 203-222-0600 fax: 203-222-0937 email: mail@MofflyCustomMedia.com

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TREASURE HUNT

photography by CHIP RIEGEL and GEORGE ROSS

OH! GIFTS

Start your holiday shopping with these one-of-a-kind keepsakes

1

2

3

4

5

8 6

TOY STORY Marc, The Snow Chef, makes his debut in time f or this year's giving season Tis the season when Ocean House Management (OHM) Collection releases its annual limited-edition toy—Marc the Snow Chef—with an offer to win a weekend getaway experience. This year’s handmade plush toy, made with luxurious fabrics and detailed embroidery, and packaged in custom white snow boxes, was created to honor Marc Milano, the longest tenured chef at Ocean House. You can start a collection and pair it with last year’s Kevin the Snow Bellman. But you better hurry, as only 500 are available for $65 starting in November, and hidden in three of them is an Ocean House “Golden Ticket.” The lucky winners of these will enjoy a two-night stay in a Signature Suite at Ocean House, Weekapaug Inn or Watch Hill Inn, plus daily breakfast and dinner for two at either COAST at Ocean House or The Restaurant at Weekapaug Inn. Even if you don’t find a “Golden Ticket,” everybody wins, as proceeds from the sale of Marc the Snow Chef, will go to the Ocean House Fund for Charitable Giving, which benefits children and families in need. Get your own at the Ocean House boutique or visit oceanhouseri.com/boutique.

16 OHMCOLLECTION.COM

1 Signature Ocean House Logo cap, available in navy, white, stone and butter, $25 2 Taylor Cloisonne Lapis clutch by Kotur and Baily Embossed Leather clutch by Kotur, $750 and $950 3 Molton Brown hair products, $36 each 4 The History of the Ocean House by Ardith M. Schneider, $15 5 Embroidered Watch Hill and Ocean House men’s belt, $175 6 Official Center for Wine & Culinary Arts chef hat, $16


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SOCIAL NETWORK

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SOCIAL NETWORK

INDEPENDENCE DAY CLAMBAKE at Weekapaug Inn

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SOCIAL NETWORK

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Exhibit ing except ional works of ar t by New England painte r s at our Bay St reet galle r y & throughout the Ocean House.


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by CAMILLA A. HERRERA

INSIDER

photography by GEORGE ROSS

THE WAY I TRAVEL

The people who make your stay at our resorts unforgettable tell us how they like to enjoy their time off

a field, or a buffalo strolling across a plain. I once came around a bend in the Rockies to see a huge herd of deer tear off through a field and into a forest edge.

Shane Cooprider Executive Chef, Ocean House

You have a job foodies fantasize about. How did you choose your line of work? It really chose me. I was studying aeronautical engineering [while working] as a dishwasher/line cook. I [then] began doing side projects catering for friends and cooking for my family. I fell in love with food, decided that I wanted to pursue it as a career, and have loved the journey ever since. What food do you crave most when you’re camping? [There’s] nothing better after a long day of driving and setting up the campsite than a fire-grilled ribeye steak and a glass of Kentucky’s finest. Describe a favorite vacation. Camping in the Antelope Canyon, Bryce Canyon and the north rim of the Grand Canyon, and waking up to see a fox or deer running across

Who’s your favorite camping companion? My wife and girls. It is a great feeling to have them experience things that not many others even consider— leaving the comforts of home and seeing what’s around the next bend and hearing the wows that come from seeing this great country. When you hit the road, what’s your guilty pleasure? Leaving everything behind. I try to choose locations that have no cell or internet coverage so that I am not disturbed. Where’s your hometown and what’s the coolest thing to see there? Crystal River, Florida, [where] we have an amazing river with major, fresh-water springs pumping out tens of millions of gallons of water every day.

Never Leaves Home Without...

It’s no secret Cooprider loves to go camping. Wherever he goes, he takes his Metal music, binoculars, a first aid kit, warm socks, cigars and “nice bourbon for when I reach my destination.”

What’s the one place in the world that tops your travel bucket list? Berlin, Germany. I was stationed there in the late ’80s and left after the [Berlin] Wall came down. I would love to see the changes unification brought and experience the location as it is now. What’s the craziest place you’ve discovered by chance? A pond in the middle of the woods with a small cave just off the shore to one side. It was a truly magical place and has never left my mind.

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THE WAY I TRAVEL

because of the guest room or the food, but because I got to see pure excitement through my children’s eyes. Hotels, bed-and-breakfasts or rental properties? Hotels—amenities at your fingertips!

Stephanie WhitneyNelson

Sales and Catering Executive, Weekapaug Inn

Never Leaves Home Without...

Because Whitney-Nelson loves a beach vacation with her husband and children, she always packs bathing suits, cover-ups, lip balm, snacks and coloring books for the kids, and a wine key. And if a client calls, she has her flash drives and laptop at the ready.

What are your responsibilities as Sales and Catering Executive? I work with corporate and social-group clientele on their overnight accommodations, meeting planning, group meals, design, activities. When you travel, what’s your guilty pleasure? Fine dining, with wine. What food do you crave most when you’re traveling? Anything light, fresh and local to where I am. Finish this sentence: A sensational travel experience always includes… local culture. What’s the one place that tops your travel bucket list? Santorini for its cliffside [hotels] with infinity pools. Describe a favorite vacation. I just recently took my family to Atlantis [in the Bahamas], which was amazing. Not

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Where’s your hometown and what’s the coolest thing to see there? Sutton, Massachusetts, [where] farmers still deliver fresh milk to your doorstep. When you travel, do you prefer beach, city or country? Beach! Vacation for me needs to be a break from the busy day-to-day and there is nothing better than sleeping on the sand and taking in some vitamin D. What do you like to do during your vacation? I enjoy relaxation and immersing myself in what the location offers, whether it’s zip-lining, horseback riding or skiing. What are your best tips for packing wisely? Make a list! And roll your clothes so you can fit more in. What three things must you have in your carry-on bag? Snacks, an iPad, coloring books—anything to keep the kids busy. Given your profession in luxury hospitality, how do you choose your vacation destinations? I look through the Relais & Châteaux website for ideas. After clearing security, what’s your must-purchase to take on a plane? Bottled water. What is your best tip for managing jet lag? Kombucha!


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THE WAY I TRAVEL

Blantyre] so he likes to eat and explore as much as I do.

Berlin loves her day job so much, she takes it with her by packing a cheese knife, wine key and blanket, a notebook to jot down memories, a tote bag to carry it all along with hand cream and souvenirs she buys along the way.

Alison Berlin Wine Director, Blantyre

What are your responsibilities as Wine Director? I curate the wine for our list as well as teach our staff about different regions and pairing options. I hold classes with the guests, too. When you travel, what’s your guilty pleasure? I don’t regularly drink Champagne but I love it, so a vacation gives me a great excuse to indulge. Where are you headed on your next trip? To the Caribbean this winter…I plan on getting lots of sun and drinking rum cocktails. What do you like to do during your vacation? I love to schedule time for relaxation and activity—full days of exploring and full days of relaxing. I love long lunches and afternoon naps. Finish this sentence: A sensational travel experience always includes… My husband, Jeremy. Corny, I know, but he’s my best friend and a guaranteed good time. We always laugh! He’s [the Executive Chef at

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When you travel, do you prefer beach, city or country? I like to explore them all and it depends on the time of year. If it’s winter, I love to escape to [a sunny] beach or the mountains to ski. During summer, I love to go hiking and take long drives in the country and along the coast to experience coastal foods. In the spring, I love [exploring] cities. What are your best tips for packing wisely? Don’t overpack. Keep room in your suitcase for souvenirs and if you forget something, [just] buy a new one. What three things are must-haves in your carry-on bag? Chapstick, extra contact [lenses] and headphones. Given your profession in luxury hospitality, how do you choose your vacation destinations? I choose wine regions. What’s a better way to learn than to walk through the vineyards and eat the local cuisine? Hotels, bed-and-breakfasts or rental properties? My husband and I like to Airbnb. He loves exploring the local markets and cooking with ingredients we don’t get at home. I pick out some wines and we cook together.

PHOTOGRAPHS BY CHIP RIEGEL

Never Leaves Home Without...

Name three must-listens for a long trip. I’m a full-album kinda girl. I love Graceland by Paul Simon, especially for a road trip. You can’t help but dance in your seat! Soundtracks are fun, too. They can be glimpses into a specific time, like Atomic Blonde has the best of the ’80s. And you can’t go wrong with The Band’s The Last Waltz.


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P H O T O G R A P H Y: S O N O R A C O U RT E S Y O F R E S O RT; H A L I B U T BY DA R R E N B E R N A E R D T; I S L A N D S B Y © M A R K S K A L N Y- A D O B E S T O C K . C O M ; S E A P L A N E BY © S Y LVA I N C L E M E N T-A D O B E S T O C K . C O M ; S C H O O N E R BY © L E I G H T O N O C O N N O R - A D O B E S T O C K . C O M ; L O CA L L A N D M A R K BY © R G B S PA C E -A D O B E STOCK.COM; BEAR BY ROBERT BETHUNE-ADOBESTOCK.COM

JOURNEYS

DESTINATIONS

Our staff loves vacationing at Relais & Châteaux properties. Here are three you should consider for your next getaway

Island Hop Sonora Island is part of the Discovery Islands archipelago, sometimes called the Northern Gulf Islands.

Getting There Seaplanes, water taxis and helicopters are the only way to get to Sonora Island.

History Lesson A Spanish schooner named Sonora explored the region in 1775.

Local Landmark Thurston Bay Marine Provincial Park is on the other side of Sonora Island.

Natural Resource East of Sonora is the Great Bear Rainforest, a nature preserve that is home to Kermode “spirit” bears.

BRITISH COLUMBIA Sonora Resort

The average adult male grizzly bear can weigh nearly 800 pounds and stand more than six feet tall—a sight that inspires awe at the majesty of nature’s power. Beauty comes from strength where the grizzlies live in the British Columbia wilderness. It’s a place where eagles, sea lions, whales and more spend their days amid the towering trees and glistening waters that are home to some Above: Menus of the world’s change with finest trout and the seasons, while luxury salmon fishing. permeates This site of throughout astonishing the resort.

encounters is the backdrop to Sonora Resort, an island location so remote that it’s accessible only by boat, seaplane or helicopter. It’s a destination that combines civilization’s fineries with day after day of memorable experiences in the wild. Eco-adventure tours, hikes and fishing excursions create exhilarating fun by day, while the resort’s spa, restaurant and Ocean View suites with gas fireplaces allow for personal pampering at night. Rooftop balcony hot tubs add a soothing layer of luxury to the views all around.

And Sonora Resort places great emphasis on protecting the habitats. The resort releases nearly 200,000 salmon into the local waters annually, to keep the species strong and to feed the grizzlies that like to stand by the river banks to scoop up the fish with their powerful claws, their version of Sunday brunch. Sonora’s restaurant, too, does its part by sourcing local, organically grown fruits, vegetables, fish, cold meats and cheeses. Menus change with the seasons, respecting the region’s biodiversity and giving guests a chance to taste

the best ingredients available. Interestingly, that approach of tasting it all lets the humans live a bit like the grizzlies, which are omnivores, eating everything from fish to birds’ eggs and berries. Salmon, being high in fat, are what help the bears grow to their awe-inspiring size. Salmon season is typically during spring, when the bears are waking up from their coldweather hibernation and looking to replenish the calories they lost during the winter. Not to worry, if you want to dine on salmon as you enter your own season of exploration, the chef at Sonora cooks it using classical techniques, keeping the calorie count down so energy levels remain up and ready for anything. sonoraresort.com

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Quiet, Please Solitude is Wyoming’s calling card. The state is the tenth largest in area but dead last in total population.

WYOMING Magee Homestead

The Lewis and Clark Expedition, in the early 1800s, is what started the rush. Hearing about the seemingly endless number of beavers in the region, fur trappers traveled west in caravans of horses and wagons, looking to cash in on European demand for fashionable beaver pelts. John Jacob Astor’s Pacific Fur Company was created in 1810, and would go on to dominate

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the business from the Pacific Coast across to the Great Lakes and up to Canada. By the 1820s, the first saloons were springing up on main streets—clogged with dirt and horses, as they were—catering to the trappers who had

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Top: Nine luxury cabin accomodations are modern, cozy and chic; above: A delectable dish from the farmto-table menu

pockets full of cash to gamble after long days of working in the wilderness. Today, the rush to nature in this part of Wyoming is obviously different, borne of horseback riding and trout fishing and leisurely floats down rivers so scenic that the word grandeur seems far too small. The land where Magee Homestead sits was settled in 1884, starting with a homestead built of logs. Each of the nine cabins on the property today harks back to that era, with cabin names such as Pearce and Downie, taken from the property titles of the first homesteaders. Inside each cabin, of course, are every modern convenience, and from these cozy retreats, guests can embark on wilderness adventures of their own. The Orvis-endorsed fly-fishing program includes wading and drift boats on waterways, including the renowned North Platte River. The homestead has a 28,000-square-foot indoor horseback-riding arena along with more than fifty

miles of trails. Adventurous souls can join in a three-hour cattle drive, helping to move a herd along the banks of the Platte River, or hike to the top of Medicine Bow, some 12,000 feet above sea level. Half-day adventures on all-terrain vehicles are an option, as are guided ranger tours of Medicine Bow National Forest. Premium farm-to-table dining and spa services await back at the homestead, along with a Western saloon where guests can try their hand at a game of poker, just like the fur trappers of more than two centuries ago. There’s also a karaoke machine, for some modern fun; consider singing a round of “Camptown Races,” originally published by the name “Gwine to Run All Night” in 1850. mageehomestead.com

Who Knew? Wyoming has several dozen islands, mostly within Yellowstone Lake in Yellowstone National Park.

Fish Rising Fly-fishing aficionados converge annually on this part of Wyoming, looking to catch rainbow and brown trout.

Local Legend Medicine Bow National Forest is named for powwows where Native Americans created weapons and tried to cure disease.

Straight Up The first saloon in the American West opened in 1822 in Wyoming, giving fur trappers a place to grab a drink.

P H O T O G R A P H Y: R E S O RT C O U RT E S Y O F B R U S H C R E E K LU X U RY R A N C H C O L L E CT I O N ; Y E L L OW S T O N E BY © S N E H I T- A D O B E S T O C K . C O M ; F I S H BY © D H O G A N 1 7 2 - A D O B E S T O C K . C O M ; M E D I C I N E B O W BY JA S O N PAT R I C K R O S S - A D O B E S T O C K . C O M ; S A L O O N BY © F E R G R E G O RY- A D O B E S T O C K . C O M

DESTINATIONS


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DESTINATIONS

BARBADOS Cobblers Cove

Unlike land turtles with big, rounded shells, the hawksbill turtles that live along the coral reefs in Barbados have flattened shells, creating less resistance as they move through the water. Their limbs are the shape of flippers, having evolved over the years to help them swim faster. And each hawksbill can grow up to three feet long, making the species easy to spot through

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a mask with a snorkel—one of the favorite activities for guests of all ages at Cobblers Cove in Barbados. The resort is on the western part of the island known as the Platinum Coast, where sandy beaches and billionaires’ homes line the scenic waterfront. Chef Jason Joseph has turned The Camelot Restaurant on the property into the island’s top eatery,

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with menus that include fish caught daily, West Indian lamb and curry, and, of course, a Rum Baba dessert made with the local favorite, Mount Gay rum. The Relais & Châteaux group has awarded the resort’s restaurant five stars, in recognition of its top-level food and wine selections. Working off those calories is easy at Cobblers Cove, with swimming, water-skiing, paddleboarding, kayaking, windsurfing and tennis all being among the complimentary activities. Sunfish sailboats are available for capturing the wind in the harbor (with lessons scheduled for novices), and larger catamarans can be chartered for scenic coastal cruises. Scuba divers can expect visibility Above: Dining of forty to at the five-star Camelot eatery seventy feet, is a must at this with a water waterfront resort; temperature left: Terrace view

that’s consistently around eighty degrees Fahrenheit, making light wetsuits optional. Golfers will want to head off campus, with the Cobblers Cove staff arranging tee times at Apes Hill Club, Royal Westmoreland and other select clubs. At Apes Hill, Cobblers Cove guests receive preferential rates to play the par-72 championship course. The sixteenth hole, a par 3, is the course’s signature, set inside a coral-stone quarry. As the Cobblers Cove resort has forty suites, it is an ideal size for destination weddings and can be booked exclusively for a property-wide celebration. The Colleton and Camelot suites await newlyweds in the original plantation house, with private rooftop plunge pools, elegant marble bathrooms and romantic four-poster beds. Those rooms, of course, have ocean views—just close enough to tempt guests into one last swim with the hawksbill turtles. cobblerscove.com

Star Quality Barbados is the birthplace of pop singer Rihanna.

Slow & Steady Four species of nesting turtles— green, loggerhead, hawksbill and leatherback—call Barbados home.

Party Favor Barbados is home to the Crop Over Festival, featuring traditional calypso and soca music, and a parade.

Top Shelf Mount Gay Rum is the best-known liquor producer on Barbados.

PHOTOGRAPHY: RES ORT COURTESY OF COBBLERS COVE; SEA BY IAKOV KALININ -ADOBESTOCK.COM; RECORD BY ©METR1C -ADOBESTOCK.COM; TURTLES BY MAT HAYWARD -ADOBESTOCK.COM, FESTIVAL BY AQUARIMAGE -ADOBESTOCK.COM, DRINKS BY DAVID KADLEC -ADOBESTOCK.COM

Clear & Calm While Barbados is in the Caribbean, it lies outside the traditional hurricane belt and hasn’t been hit since 1955.


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by JOEY MACARI

TRAVELER

LOCAL GUIDE

There’s so much culture, food, sightseeing and shopping nearby. Here are some of our favorite places for you to enjoy

of history in the heart of Newport. Purportedly built by the Vikings 1,000 years ago, mystery surrounds this cylindrical stone structure to this day. Touro Park, Newport, RI; quahog.org

Watch Hill Lighthouse

The lighthouse, which has lit the way for sailors since 1745, is a postcard experience for all Rhode Islanders. Breathe in the ocean air, and make memories along this landmark seascape, only a ten-minute walk from the Watch Hill village. watchhilllighthousekeepers .org

spirit as the key figures they showcase. 9 Water St., Mystic, CT; mysticmuseumofart.org

Mystic Seaport Museum

On display here is America’s oldest commercial ship, the Charles W. Morgan. After making a successful voyage in 2014, this whale ship, built in 1841, serves as the flagship for the museum. 75 Greenmanville Ave., Mystic, CT; mysticseaport.org

Wickford Village

Whether you enjoy summer shopping along a quaint New England harbor, or taking part in the December Festival of Lights, this historic village has something to offer year-round. 55 Brown St., North Kingstown, RI

Museums Above: The Breakers’ Great Hall, Newport Mansions; right: The Charles W. Morgan at the Mystic Seaport Museum

CULTURE & HISTORY Historic Destinations Narragansett Towers

This historic structure, overlooking the Atlantic, now hosts live music, dance performances and special events sure to entertain. 35 Ocean Rd., Narragansett, RI; thetowersri.com

Newport Mansions

Step from the Colonial Age of Bowen’s Wharf to the Gilded Age of eleven historic properties along Bellevue Avenue. From The Breakers mansion, built by the Vanderbilts and the supposedly haunted Belcourt Castle to Chateausur-Mer, a landmark of High Victorian architecture, there is something for anyone craving a blast from the luxurious past. Newport, RI; newportmansions.org

Ninigret National Wildlife Refuge Take a hike, and we mean that in the good way. Visit this wildlife preserve to experience stunning trails, greenery and seasonal splendor. Activities and events are offered year-round, so make sure you get in on all the action. 50 Bend Rd., Charlestown, RI; fws.gov

Old Stone Mill

Architecture buffs will be baffled by this piece

Mashantucket Pequot Museum

Celebrate and learn about the history of the Mashantucket Pequot Tribe of Connecticut, featuring a life-size diorama of a recreated sixteenthcentury village and more on display. 110 Pequot Trail, Mashantucket, CT; pequotmuseum.org

Mystic Museum of Art

This flagship museum has served the arts community in Mystic for a century, and its four galleries embody the same artistic and creative

Tomaquag Indian Museum

This unique Native American museum, celebrating its sixtieth anniversary this year, recently received the National Medal for Museum and Library Service from Michelle Obama. This center is the only curated museum dedicated to indigenous peoples in Rhode Island. 390 Summit Rd., Exeter, RI; tomaquagmuseum.org

Theater & Music Chorus of Westerly

You don’t have to go to Westminster Abbey to hear a powerful chorus. Experience uplifting orchestral music right here in New England. Wilcox Park, Westerly, RI; chorusofwesterly.org

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LOCAL GUIDE

Goodspeed Opera House

emitting a warm, welcoming glow in the cold months, and dishes featuring locally sourced produce, meat and fish, you and your party will never want to leave. 25 Spray Rock Rd., Westerly, RI; weekapauginn.com

Widely regarded as “The Home of the American Musical,” this Tony Awardwinning theater is the birthplace of the original productions of Annie, Man of La Mancha and Shenandoah. Nestled along the Connecticut River, it has shows through December. 6 Main St., East Haddam, CT; goodspeed.org

Granite Theatre

A former nineteenth-century church, this theater presents comedies, plays, musicals and cabarets for all ages to enjoy. 1 Granite St., Westerly, RI, granitetheatre.com

Salt Marsh Opera

Professional, accessible and inspiring opera—epics, tragedies and romances sung and produced by professionals at this Stonington landmark. 65 Cutler Street, Stonington, CT; saltmarshopera.org

Art Avondale Arts

Three gallery spaces where you can take a class in painting, horticulture or needlecraft; enjoy a lecture or trunk show; and shop for homemade jewelry. 95 Watch Hill Rd., Westerly, RI; avondalearts.com

The Charlestown Gallery

This gallery, which highlights regional paintings, sculpture and photography, exhibits fine contemporary American art from the ocean state and beyond. 5000 S. County Trail, Charlestown, RI; charlestowngalleryri.com

Curated

The exceptional collections of designer jewelry, sculpture and contemporary pieces offered at this gallery highlight the notable

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Above: Avondale Arts; right: Chocolate dessert at The Restaurant at Weekapaug Inn

craftsmanship of the artist works displayed. 29 W. Main St., Mystic, CT; curated.world

The Lily Pad Gallery

Representing a collection of nationally acclaimed artists, this gallery displays an extensive range of museumquality pieces by artists working in abstraction, landscape, figure and still life paintings. 1 Bay St., Watch Hill, RI; lilypadgallery.com

COAST

At this luxury restaurant at Ocean House, guests may select a prix-fixe four-course meal (vegetarian alternative also offered) with wine pairings, as well as a caviar and cheese course to start this high-end dining experience. It doesn’t get better than this, and at COAST, the quality of the food and service is unmatched. 1 Bluff Ave., Watch Hill, RI; oceanhouseri.com

CUISINE & BEVERAGE

Take in the nautical spirit of this dining gem, located on the Mystic River. This restaurant and tavern delivers New American cuisine, and at the Shipyard Tavern, guests can enjoy fresh, innovative ales from the East Coast. Try the prosciutto flatbread with fig jam, gorgonzola, and arugula, or the warm lobster pot pie, the definition of comfort food. 105 Greenmanville Ave., Mystic, CT; coastalgourmetct.com/ latitude41

Olympia Tea Room

This century-old, family-owned restaurant is located right in the village. Take in “complimentary sunsets,” an extensive artisan wine list and classic New England dishes until December, weather permitting. 74 Bay St., Watch Hill, olympiatearoom.com

Casual Upscale Bridge

Nestled along the Pawcatuck is this “Rhody” mainstay. Sample from their fresh raw bar or enjoy a cup of clam chowder while cozying up in front of one of two fireplaces. Stay for dinner: The classic gumbo, seafood curry and braised lamb shank have all earned top praise as seasonal favorites. 37 Main St., Westerly, RI; bridgeri.com

Latitude 41° Restaurant

The Restaurant at Weekapaug Inn

Above: Roasted duck at COAST

Savor elegant New England fare at this local staple. With a wood-burning fireplace

Executive Chef Salvador Gomes invites you to relish in classic Spanish dishes like tapas, paellas and mariscadas for two, gazpacho or rack of lamb, all washed down with a glass—or two—of their famous sangria. 1144 Ocean Rd., Narragansett, RI; spainri.com

Italian Mamma Luisa Ristorante Italiano

Family owned since 1992, this restaurant caters to bringing a little piece of Bologna to Newport. Step inside and you are transported to the countryside, where a glass of red and a plate of signature gnocchi with ricotta, arugula and marinara (a family recipe) will do just fine. 673 Thames St., Newport, RI; mammaluisa.com

Pizzeria Longo

When you see exposed brick, wood detailing and massive steel ovens, you know you walked into the right place. Longo serves Italian soul food like cacio e pepe, chicken parm and pizza with all your favorite fixins’ using only the freshest ingredients. Visit its sister, Trattoria Longo,

PHOTOGRAPHY: AVONDALE CONTRIBUTED; DU CK BY CANDICE TRASKOS; CHOCOLATE BY GEORGE ROSS; SUSHI CONTRIBUTED; WINE BY BUZZ MEDIA; ADORE BY RICK KOLLMEYER

Spain of Narragansett


LOCAL GUIDE

for a less casual experience. 84 High St., Westerly, RI; pizzerialongo.com; 12 Canal St., Westerly, RI

Mexican Amigo’s Taqueria & Tequila

When you’re looking for authentic Mexican, look no further. The tequila list is impressive, and whether you like your burrito filled with pineapple-marinated pork, carne asada or vegan-friendly tempeh, this place will make you toast to the flavors of this popular cuisine. 2 Canal St., Westerly, RI; amigosri.com

Milagro Café

This bright and cozy eatery is a delicious choice for Modern Mexican. It features a menu of classics mixed with inventive dishes that will spice up your evening out. 142 Water St., Stonington, CT; milagrocafect.com

Seafood 22 Bowen’s Wine Bar & Grille

Overlooking the Newport Harbor, this elegant dining location offers foie gras (with black pepper-balsamic macerated strawberry, frisée, brioche and toasted pistachios), cooked-toperfection filet mignon with a mushroom bordelaise and everything in between. 22 Bowen’s Wharf, Newport, RI; 22bowens.com

Matunuck Oyster Bar

Sea-foodies rejoice. With a sprawling menu of fresh, pond-to-plate items, and freshly sourced produce and oysters from its farm nearby, Matunuck is your destination for all things farm (and ocean) to table. Grab a table at the waterfront terrace to enjoy the views with your meal. 629 Succotash Rd., S Kingstown,

RI; rhodyoysters.com

The Sea Goose

With an abundance of fresh, local seafood, such as red shrimp from Stonington and tautog (blackfish) from Point Judith, this restaurant just might be your go-to for flavors of the sea. 265 Post Rd., Westerly, RI; theseagoose.com

Sushi Johnny’s Peking Tokyo

At this Japanese-Asian fusion staple, you can guarantee your fish is fresh. You’ll love the pleasing plating and cultural ambiance. 12 Coogan Blvd., Mystic, CT; johnnysushibar .com

Koi Japanese Cuisine

With can’t-beat lunch deals and a relaxed atmosphere, Koi is the place for the perfect sushi dining experience. The Banana Roll (fried banana with spicy tuna) is a local favorite. 65 High St., Westerly, RI; koijapaneserestaurantri .com

Vineyards & Breweries Beer’d Brewing Company

With offerings like sours Cold as Weisse and Gose Eagle, and IPAs Hashtags of the Rich and Famous and Check Out My Trapper Keeper, this microbrewery delivers exciting flavors—and clever names— you are bound to love. Try the New England IPA You Like ‘A Da Juice, with notes

of wheat and oats layered with citrus peel and lime. 22 Bayview Ave., Stonington, CT; beerdbrewing.com

Cottrell Brewing Company

Charlie Buffum founded this brewery in 1997 with a simple mantra: “Better Beer.” Cottrell’s handcrafted ales feature notes of citrus and chocolate, to name a few, and are named after historic colonial landmarks and events. 100 Mechanic St., Pawcatuck, CT; cottrellbrewing.com

Grey Sail Brewing

Eleven is the lucky number for Grey Sail. Its first batch of flagship, award-winning cream ale was brewed on 11/11/11, and the brewery has since continued to excite locals with its bold flavors and signature maritime look. Try their seasonal ales, Autumn Winds and Leaning Chimney. 63 Canal St., Westerly, RI; greysailbrewing.com

Jonathan Edwards Winery

Open year-round, this vineyard settled in the charming town of North Stonington, where it delivers Connecticut wine with Napa Valley roots. Their breathtaking twenty-acre site hosts daily tours, events and tastings with a passionate team of wine connoisseurs. 74 Chester Main Rd., North Stonington, CT; jedwardswinery.com

Langworthy Farm Winery

This bed and breakfast and winery hosts wine tastings, special events like its Artisan Cheese Tasting and was once the home of nineteenthcentury Rhode Island Governor Samuel Ward. The stunning property sits only a half-mile from the beach. 308 Shore Rd., Westerly, RI; langworthyfarm.com

Above: A tasting at Jonathan Edwards; left: Sushi from Koi; below: Adore

Saltwater Farm Vineyards In 2001, this Revolutionaryera farming property, which also existed as an airfield in the 1930s, was restored as a vineyard through preservationist efforts. Since then, Saltwater has curated fine wines and offered tours and tastings. 349 Elm St., Stonington, CT; saltwaterfarmvineyard.com

Stonington Vineyards

Best known for its fermented Chardonnay, this vineyard holds its Annual Harvest Food & Wine Festival in September. Take a relaxing tour while tasting some of New England’s finest wines. 523 Taugwonk Rd., Stonington, CT; stoningtonvineyards.com

SHOPPING Adore

Whether it’s an anniversary, birthday or holiday gift you need to cross off your shopping list, you are sure to find all the essentials at this boutique. Shop European furniture, fabrics, fine art, the perfect statement piece for your home and more. 26 West Main St., Mystic, CT; adore.world.com

Whaler’s Brewery

This brewing company was voted “Best Pale Ale” in the U.S. in 2017. Private events can be booked at the brewery year-round, dogs are encouraged to visit, so bring your good boys for a good beer. 1174 Kingstown Rd., Wakefield, RI; whalers .com

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LOCAL GUIDE

Book Barn

Savoy Bookshop & Café

Bibliophiles have something to celebrate. Head over to this charming bookstore by the beach spread over four locations to browse more than 500,000 books and current best-sellers, and make sure to pet a friendly feline roaming about the Main Barn while you’re there. 41 West Main St., Niantic, CT; bookbarnniantic.com

Browse the latest best-sellers, children’s books and classics in Westerly, or Savoy’s sister store, Bank Square Books, in Mystic. Consignments, coffee and special events are served up year-round. 10 Canal St., Westerly, RI; 53 W. Main St., Mystic, CT; banksquarebooks.com

Sift Bake Shop

Christina Limited

Christina Stankard Jewelry

Designer Christina Stankard crafts each piece of jewelry in her Brooklyn studio, which makes this store a go-to for those looking for the perfect statement piece. 100 Bay St., Watch Hill, RI; christinastankard.com

This French bakery infuses a little TLC into everything prepared daily in house. From savory items like quiches and ham & cheese croissants, Above: Farmaesthetics.; below left: Christina Stankard Jewelry

CT; 497 Angell St., Providence, RI; cladin.com

Curated

Owner Pamela StoneDuggan’s whimsical style has been featured on HGTV and Lifestyles Magazine and is the go-to gallery for those seeking cosmopolitan artwork, jewelry and other crafts. 29 W. Main Street, Mystic, CT; curated.world

Farmaesthetics

Whether your skin is dry or sensitive, you can rest assured this Newport destination holds the answers to your skincare needs. Stock up on its natural soaps, masks, lotions and more. 144 Bellevue Ave., Newport, RI; farmaesthetics.com

Galapagos Boutique Clad In

Whether you consider yourself a Carrie, a Samantha, a Charlotte or a Miranda, Clad In offers designer casual wear and cocktail attire even the Sex in the City gals would envy. For shoes, check out the Stonington location. 32 Friendship St., Westerly, RI; 152 Water St., Stonington,

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Look your very best for every occasion after a shopping trip to this shop. Pick out timeless accessories, shoes and jewelry to complete your specialoccasion look. 5193 Old Post Rd., Charlestown, RI; galapagosboutique.com

Grand & Water Antiques This store markets itself as “antiques with a modern

twist.” For more than two decades, owner Deborah Norman has brought nostalgic keepsakes back to the forefront of everyone’s designer dreams. 135 Water St., Stonington, CT; grandandwater.com

Gray Goose Cookery

This regional kitchen store is guaranteed to bring out the cook in anyone. Select state-of-the-art appliances, gadgets and cookware, and when in a pinch, gourmet food. Olde Mistick Village, 27 Coogan Blvd., Mystic, CT; graygoosecookery.com

Hungry Palette

A selection of antiques, exquisite fabrics, and more are available at this coastal mainstay in historic Stonington Borough. Their unique textiles have been featured in Elle Décor and Vogue magazines. 105 Water St., Stonington, CT; stoningtonboroughct .com

Marc Allen

This shop stocks what men are looking for: an Italianinspired collection of custom and tailor-made shirts,

trousers, accessories and suits. 142 Bellevue Ave., Newport, RI; marcalleninc. com

Rochelle’s Boutique

Much of owner Rochelle LaRue Gallo’s collection of browse-worthy styles is made in the USA and evokes a casual coastal aesthetic that is on-trend year-round. 117 Bay St., Watch Hill, RI; 381 Thames St., Newport, RI; 11 Cottrell St., Mystic, CT; rochellesboutique.com Below: custom-tailoring by Marc Allen; above: Sweets from Sift Bake Shop;

PHOTOGRAPHY: FARMAESTHETICS BY MAAIKE BERNSTR OM; SIFT BY ANNA SAWIN; MARC ALLEN BY IAN B ARNARD; JEWELRY BY CHRISTINA STANKARD

Shop your favorites like Free People, Eliza B. and Lilly Pulitzer at this friendly seaside shop. Grab one of their boho-chic totes or homemade, eco-friendly soaps and candles to round out your “that’s-so-me” aesthetic. 1 Canal St., Westerly, RI; christinaltd .com


LOCAL GUIDE

to assorted macarons and cookies, there’s a little something for everybody. 5 Water St., Mystic, CT; siftbakeshopmystic.com

hiking trails and educational programs at this nonprofit adjoining Coogan Farm. 109 Pequotsepos Rd., Mystic, CT; dpnc.org

candies, made daily at this family-owned confectionary. 59 Tom Harvey Rd., Westerly, RI; hauserchocolates.com

Yali

The Dinosaur Place

Visit one of the country’s premier aquariums, home to sharks, stingrays, penguins and other marine life from around the world. 55 Coogan Blvd., Mystic, CT; mysticaquarium.org

FAMILY FUN B.F. Clyde’s Cider Mill

Family-owned and -operated since 1881, this cider mill is the oldest steam-powered mill of its kind in the U.S. Sip on a hard cider or apple wines while enjoying fall festivities all season long. 129 North Stonington Rd., Old Mystic, CT; bfclydescidermill.com

Denison Pequotsepos Nature Center

While Mystic is considered a seafaring town, tourists can also enjoy the natural history museum, wildlife sanctuary,

Experience fun of gigantic proportions at this playscape, where life-sized dinosaurs occupy 1.5 miles of nature trails. Take a dip into New England’s largest SplashPad, find your way around the T. Rex maze, and cap your day with snacks at Monty’s Munchies. 1650 Hartford-New London Turnpike, Montville, CT; naturesartvillage.com

Above: Sail Trim Again; left: Mystic Aquarium harbour seal

The Fantastic Umbrella Factory

This nineteenth-century farmyard turned bazaar has something for everyone. It features exotic fabrics, handmade soaps, flower gardens, artwork, a candy store, a café and more. 4820 Old Post Rd., Charlestown, RI; fantasticumbrellafactory .com

Hauser Chocolatier

Satisfy every craving with the one-of-a-kind, house-made truffles and assorted chocolates and

Below: Christmas at Ocean House

Sail Trim Again

Sail along the bay with Capt. Jack Spratt on his classic sailing yacht. Perfect outing for a romantic date, anniversary, engagement or family gathering. Available for a half or full day’s charter. sail-trim-again.com

Terra Firma Farm

At this eco-friendly community farm, your young ones can learn where food comes from, and how it is made. After their lesson on sustainability, and making healthy food choices, treat them to a glass of organic chocolate milk at The Creamery. 564 NorwichWesterly Rd., N. Stonington, CT; terrafirmafarm.com

HOLIDAY 12 Days of Christmas at Ocean House

Take part in Ocean House’s Season By The Sea. From Thanksgiving to New Year’s Day, experience all the festivities the resort offers,

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from the magical Christmas Tree Lighting Ceremony to brunches with Santa for the kids and a James Bondthemed New Year’s Eve celebration for the adults. 1 Bluff Avenue, Watch Hill, RI; oceanhouseri.com

then take a breather with some hot chocolate in its 200-seat surrounding arena. 61 Main St., Westerly, RI; oceancommunityymca.org

Christmas in Newport

Visit the gilded mansions decorated with yuletide garlands and lights, and make sure to catch the caroling, tours, storytelling, tree lightings and performance of The Nutcracker at the romantic Rosecliff mansion. Newport, RI; newportmansions.org

Holiday Boat Parade

Set yourselves up along the banks of the Mystic River to watch Santa arrive by tugboat followed by a lighted fleet of decorated boats, competing in a boat decorating contest, glide by. A tree lighting caps the festive event. Mystic River Park, 10 Cottrell St., Mystic, CT; mysticchamber.org

Washington Trust Ice Rink

Starting November, visit this 12,00-square-foot ice rink with family and friends for some leisurely skating,

Above: Christmas in Newport

Wickford Festival of Lights

A special tree lighting ceremony kicks off this four-day event, complete with hayrides with Santa, entertainment by Ye Olde English Carolers, ice sculpture contests, an elf parade and more. 55 Brown St., North Kingstown, RI

PHOTOGRAPHY: OCEAN HOUSE BY CHIP RIEGEL; OTHERS CONTRIBUTED

This Turkish-inspired boutique offers towels, bedding, shawls, tablecloths and other fine fabrics made of the softest organic cottons, silks and linens. 125 Water St., Stonington, CT; yalistonington.com

Mystic Aquarium


WATCH HILL

ROCHELLE’S ON MAIN

117 BAY STREET, WATCH HILL, RI 401-596-1035 OPEN MEMORIAL DAY—LABOR DAY 10-9 SPRING AND FALL HOURS 10-6 NOVEMBER & DECEMBER WEEKENDS 11-5

42 WEST MAIN STREET, MYSTIC, CT

ROCHELLE’S ON COTTRELL

11 COTTRELL STREET, MYSTIC, CT 860-415-9445 OPEN MEMORIAL DAY—LABOR DAY 10-9 OPEN DAILY YEAR-ROUND 10-7

NEWPORT

381 THAMES STREET, NEWPORT, RI 401-619-5528 OPEN MEMORIAL DAY—LABOR DAY 10-9 OPEN DAILY YEAR-ROUND 10-7

WWW.ROCHELLESBOUTIQUE.COM


ROAD SHOW b y O W E N M CD O N A L D

photography by CHIP RIEGEL

Left, above: The MercedesBenz fleet at Ocean House Left: The Tennis Hall of Fame in Newport is a must-visit. Left, below: Grab a cup of Dave's Coffee before embarking on your tour of the coast.

Make memories by embarking on grand coastal drives in the latest models from our Mercedes-Benz and BMW partnerships

I

n early 2018, scientists working with the Ford Motor Company in Europe compared responses to various stimuli: rollercoaster rides, kissing, binge-watching favorite TV shows, salsa dancing and driving a performance car. In an upset victory over snuggling with your spouse during Game of Thrones, driving was proven to give the most reliable zing. United Kingdom physiologist Dr. Harry Witchel, who led the research, at the time said, “This study shows how driving a performance car does much more than get you from A to B—it could be a valuable part of your daily well-being routine.” We love this idea, so we’ve done it one better. Simply call the Concierge at either Ocean House or Weekapaug Inn and request a Mercedes-Benz or BMW for your touring pleasure of the splendid southern New England coast. Our fleet is exquisite and fully loaded and includes a customized GPS driving itinerary. Free to guests, this is a wonderful way to create memorable road trips. Feeling adventurous? Here are some exceptional tours for your personal well-being. Just make sure to be back in time for drinks.

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Experience: Coastal Coasting NARRAGANSETT AND NEWPORT ( Distance: about 40 miles )

S

unday morning at Ocean House means Jazz Brunch in The Living Room. Then a change of scenery, and for that, nothing beats nautical neighbors, Narragansett and Newport. “I always recommend stopping at Dave’s Coffee Shop on the way out for local roasts in a charming colonial house,” says Danny James Perrier, Chief Concierge. His well-planned itineraries have created countless unforgettable drives for guests. This may be his finest. Zoom off along Route 1 heading north, tracking the blue-green Atlantic. Beyond Watch Hill and Westerly, the landscape opens into a nearly unbroken nature preserve. It goes on for miles as you pass wonders like Trustom Pond National Wildlife Refuge and Point Judith Pond. You’ll know beachy Narragansett when you reach The Towers, a glorious piece of Victorian

Shingle-style architecture that straddles the highway itself. Beaches here are vast miles of white sand, even off-season. No better time to pay homage at local dining institution Aunt Carrie’s, if only for its legendary ice cream. You leave Narragansett on even more scenic Route 1A. See historic Jamestown on Conanicut Island or stretch your legs at Beavertail State Park with its gorgeous lighthouse and views. “Once in Newport, I recommend parking at the Visitor’s Center and walking the town— Bowen’s Wharf, Bannister Wharf, America’s Cup Avenue and Thames Street,” Perrier says. If all of Mansion Row is too much, The Breakers on Bellevue Avenue is a must. If time allows, squeeze in The Tennis Hall of Fame. It’s a short drive from there to Castle Hill Inn, another Relais & Châteaux property. The Lawn is perfect for eats, drinks and people watching.

PHOTOGRAPHY: TOP BY CHIP RIEGEL; MIDDLE COURTESY OF THE INTERNATIONAL TENNIS HALL OF FAME; LEFT BY DAVE LANNING, JR.

EXPERIENCES


Left, below: Seared scallops on lobster asparagus risotto served at Red 36

Experience: Seaside Scenes W E S T E R LY, S T O N I N GT O N B O R O U G H , M Y S T I C ( Distance: about 20 miles )

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ometimes, the perfect getaway isn’t far away. The adjoining towns of Mystic and Stonington Borough, Connecticut, are just a hop from Ocean House and Weekapaug Inn. Frequent guests rave about passing through Westerly first. Grab a healthy juice or a smoothie at High Tide, or duck into Savoy Bookstore for a read and the best oatmeal cookies in the universe. Moving on, you wind through pretty coastal terrain and soon arrive in Stonington Borough. Perrier is a fan of Saltwater Farm there, a vineyard centered around a vintage airplane hangar. This tiny fishing village is bursting with historic, smart little stores and, of course, the

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Old Lighthouse Museum, a well-preserved example of a middle nineteenth-century stone structure. You’ll want to stay in Stonington but Mystic is calling. The style factor is high in this former whaling capital. Amazing eateries such as Red 36, Oyster Club, The Engine Room and Latitude 41 are tempting. The best shopping is on West Main Street. If you’re feeling it, there’s also the Mystic Seaport Museum and Mystic Aquarium. “On your way back,” says Perrier, “head to Jonathan Edwards winery in North Stonington, or B.F. Clyde’s Cider Mill.” This is fall-foliage country, too. In autumn, your luxury car glides through leafy rainbows.

Below, from top to bottom: Holidays at The Engine Room; a healthy smoothie at High Tide in Westerly; doughnuts from B.F. Clyde’s Cider Mill; an African seal at the Mystic Aquarium

PHOTOGRAPHY: TOP LEFT COURTESY OF MYSTIC SEAPORT MUSEUM; TOP RIGHT COURTESY OF ENGINE R OOM; MIDDLE LEFT COURTESY OF HIGHTIDE JUICE CO.; M I D D L E R I G H T C O U R T E S Y O F B . F. C L Y D E ' S C I D E R M I L L ; B O T T O M L E F T B Y N A N C Y H A N K I N S ; B O T T O M R I G H T C O U R T E S Y O F M Y S T I C A Q U A R I U M

Left: Boats line the banks of the Mystic River at the height of fall foliage season.


Experience: Celebrity Shoreline O L D LY M E , O L D S AY B R O O K , E A ST LY M E ( Distance: about 40 miles )

PHOTOGRAPHY: TOP LEFT COURTESY OF CUSH'S HOMEGR OWN; TOP RIGHT COURTESY OF NIGHTINGALE'S ACOUSTIC CAFÉ; MIDDLE COURTESY OF FLORENCE GRISWOLD MUSEUM; BOTTOM LETF BY JOE STANDART; BOTTOM RIGHT BY BARBARA CROWLEY

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ld Lyme has an undeniable gentle sea air. At the confluence of the Connecticut River and Long Island Sound, it’s roughly equidistant from Manhattan and Boston, and most inviting to pleasure craft. For a storybook Connecticut experience, it’s the real deal. Main Street is a historic district, retaining a bygone small-town charm. You’ll want to grab a jar (or three) of Cush’s Homegrown smallbatch salsa. Sensible persons never depart without hand-made wine chocolates from a little place called The Chocolate Shell. If you prefer spirits in a glass, pop into the Bee & Thistle Inn for a Henrietta’s Ghost cocktail made with Crème Yvette, sparkling wine and a raw sugar cube. It puts you in a frame of mind to explore this enchanting corner of America. The natural beauty of the

tidal marshes, tributaries and estuaries are lovely any time of year. Thanks in part to actress Katherine Hepburn who hailed from these parts, Old Lyme is an entertainment epicenter. In nearby Old Saybrook, there’s the Katharine Hepburn Cultural Arts Center; just call it “The Kate.” They stage everything from classic film screenings to full-on operas in this handsome restored theater. Next door is East Lyme, home to the Eastern Connecticut Ballet, which performs The Nutcracker annually with guests like prima ballerina Sara Mearns of the New York City Ballet. For something more millennial, Nightingale’s Acoustic Café back in Old Lyme is a home-spun musical evening. Before you motor off, hit the Florence Griswold Museum, originally an art colony from which American Impressionism sprang. It is remarkable.

Above: Nightingale’s Acoustic Café Left: East Hartford Meadows by Milton Avery, Florence Griswold Museum permanent collection Far left: Sampling at Cush’s Homegrown Salsa is encouraged.

Above: Hard-toresist truffles at The Chocolate Shell shop Left: Artists from the Old Lyme art colony painted the door panels in the dining room of the Florence Griswold Museum main house.

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EXPERIENCES

by OWEN MCDONALD

photography by GEORGE ROSS and CHIP RIEGEL

PERFECT PAIRINGS Foodies and wine aficionados rejoice—There is so much to savor at the Center for Wine & Culinary Arts

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reat food and wine calls to us, often from far away. We respond by seeking out culinary experiences that endure in our senses. We admire chefs and sommeliers who command those secrets. We imagine ourselves as the kitchen gods they are. It’s another dream that Ocean House has turned into reality. That is why, on any given evening, you find guests laughing and learning at the Center for Wine & Culinary Arts (CWCA), at the heart of Ocean House. The CWCA is ambitious, hosting daily classes where guests and OHM experts prepare and enjoy the bounty of coastal New England together. The sleek 3,000-square-foot space is built of reclaimed plank walls, flooring and post-and-beam assets from an early 1800s Connecticut barn. Don’t look for the old-fashioned stove, though: Antique elements are set around a magnificent Gaggenau demonstration kitchen with induction-cooking suite and appliances. As does Top Chef, this innovative concept features a bold secret ingredient— Chef Ryan Beaudoin, Ocean House Food Forager and Director of Culinary Education. Working with Jonathan Feiler, CWCA’s Sommelier and Director of Wine Education, he presides over a program of epicurean encounters to evolve palates and entertain each guest.

Left: A cooking demonstration at the Center for Wine & Culinary Arts Below left: Farm & Vine Dinners and the popular From Vine to Wine Education Series are among several opportunities for guests to learn about wine. Opposite page: Guests can participate in private tastings with Sommelier and Director of Wine Education Jonathan Feiler. It is a chance to learn about special vintages and walk away with greater appreciation for the subtleties of flavor, nose and finish.

The Tutoring Gourmet

Beaudoin came to know the fruit of this region as a teen; his uncle operated a 400-acre agricultural school in Massachusetts. He expanded that knowledge tenfold by attending Johnson & Wales University, then by making a reputation as a fast-rising star in the culinary trade. Today, as procurer-in-chief for the CWCA, Beaudoin collaborates with artisanal producers of every stripe throughout New England—mongers, fromagers, farmers and many more—that supply ultra-fresh provisions for CWCA activities. An easygoing style and a deep expertise in his craft have made Beaudoin a huge hit with guests. “Our local relationships give us an understanding not just of what is produced in our region, but also how and why,” Beaudoin says. “We visit our produce still growing in the fields. Superior quality, taste and nutritional

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Right: The wine cellar boasts hundreds of vintages from renowned international wine regions. Far right: Culinary Education includes classes in cooking with seasonal ingredients. Below: A light moment between Chef Ryan Beaudoin and guests.

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“I’ve become committed to transferring my knowledge to others. Sharing it with our guests is rewarding and a lot of fun for everyone, including me.” —CHEF RYAN BEAUDOIN Food Forager and Director of Culinary Education

value with hands-on involvement is what we’re known for.” The CWCA is also known for its wine education. Each day at 5 p.m., guests have the opportunity to taste different wines for a half-hour with an Feiler. Over five open bottles, guests stop by to learn about skin contact, extraction, detecting fruit notes and other wine characteristics with a goal to identify flavor preferences. It’s the perfect introduction to more immersive classes and private events in the CWCA. Though Beaudoin never saw himself as a teacher (he is a Relais & Châteaux chef, after all), his role as Director of Culinary Education has awakened an inner mentor. “As a chef I learned from greats,” he says, “and I’ve become committed to transferring my knowledge to others. Sharing it with our guests is rewarding and a lot of fun for everyone, including me.”

PASTA UNIVERSITY Weekapaug Inn is almost more striking during fall and winter than high season. Fires crackle in a cozy coastal tableau. There’s a lustrous kind of warmth to the suites and common areas when the air outside is brisk. It’s the perfect time of year to become a total pasta pro with one of America’s hottest young chefs. Executive Chef Devin Bozkaya has cooked up something special with culinary classes of pure delight. His favorite is oh-soperfect pasta. “We’re doing a Pastas of Italy class where we essentially take a tour of Italy starting in the Island of Sardinia, making our way to Sicily and north to the Emilia-Romagna region,” Bozkaya says. “Along the way, we talk about those cultures and how they influenced food and special pasta dishes.” Guests make pasta with Bozkaya, then taste-test their creations. The pasta classes are also popular with kids. “They’re usually fond of pasta anyway,” he says. “They like to play with dough.”

Love, Laughter & Learning

This fall/winter season, the CWCA has outdone itself with new open classes and private moments. An example is the Opus Dinner, where guests will pour Opus Wines and be gifted with limited-edition Simon Pearce decanters. Ocean House is also considering a special screening of the third film in the Somm documentary series, along with some very special guests. All CWCA activities are approachable and educational, emphasizing fun. CWCA classes clearly put the focus on good times. Check these out:

Below: Putting on final touches during the Pastas of Italy class

GO THROUGH THE GRID (Blind Tasting 101):

Taste like a pro by learning the process of deductive tastings based on the Court of Masters tasting grid, as shown in Somm. PRICE CURVE:

Taste wines that sell for $25, $50, $75 and $100 a bottle. Learn the subtle palate differences, discuss characteristics and understand the swings in price and nuance. MUSIC AND WINE PAIRING:

Guest harpist and the sommelier pick four wines; group discusses the pairings. Classes include Liberace and Mosel Riesling, Mozart and Bordeaux, Pachelbel’s “Canon in D Major” and Champagne; Tchaikovsky’s “1812 Overture” and Barolo.

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FAMILY FUN

Right: Children are welcome to participate in family-friendly culinary education with Chef Ryan Beaudoin.

Are you a foodie family? Do your best times together revolve around a secret recipe or simple treat that everyone loves? If so, the CWCA has a cupboard full of ideas that bring kids and parents together for laughter-filled moments in the kitchen. Begin with giving kids a chance to learn where food comes from. At Ocean House, families can pick garden vegetables and herbs together with Food Forager Ryan Beaudoin. At the CWCA, they learn to whisk a salad dressing. And the pasta-making classes never fail with kids and families, says Weekapaug Inn Executive Chef Devin Bozkaya. The CWCA is constantly updating its schedule with clever ideas. For example, a class called Doughnut Design is in the offing, where little ones can create their own fillings for jelly treats, and dream up new toppings and other sweet creations. Another idea that has legs: a Mommy and Me wine class for of-age generations that can bring grandma, mom, and granddaughter together. We say cheers to that.

All About You

Left: Look for the upcoming Doughnut Design class, sure to delight kids of all ages.

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Once guests sample open-enroll events, they often dive into customized CWCA moments. For example, one frequent Ocean House guest whose fiancé loves wine recently worked with the CWCA to recreate their love story—where they met, what they drank on their first date— with wine. In another customized effort, a father whose daughter is turning twenty-one arranged for her to sip vintages of her dream travel destinations with family and friends. The calendar is wildly creative year-round. Beaudoin has a thing for what he calls “wow” moments, when guests at the CWCA have a breakthrough and are pleased by it. “I was recently conducting a classical French cooking class,” he says. “The couple attending the class was so happy they had prepared an incredible meal, then enjoyed it with great wine, that they

said, ‘We can’t wait to get home and do this!’ That really is the best part for me.” The CWCA is an extraordinary space with perhaps the most customized guest experiences offered at Ocean House. That’s a very big idea, so let it sink in. Better yet, start planning your own five- to ten-course meal with wine pairings for parties of up to ten or take part in an interactive dinner where families wear chef’s aprons and hats, and make fresh pasta, Thai spring rolls, carrot and parsnip cakes and more. The more creative the experience, the better. Beaudoin has taken that advice to heart with guided farm tours where guests accompany foragers to see nearby sources, gather ingredients, then return to the CWCA and make a mouthwatering meal. Everyone wins, with wonderful new memories they can take home and savor.


CUISINE

by ELIZABETH KEYSER

photography by GEORGE ROSS and CANDICE TRASKOS

AT YOUR SERVICE

With breathtaking views of a pristine beach along the mighty Atlantic Ocean, COAST serves up an unparalleled menu that promises memorable dining experiences

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o step into COAST at Ocean House is to walk into a paradise for the food obsessed. This fine-dining gem, considered among the best in New England, overlooks a pearl of the Rhode Island shoreline, dunes and endless ocean. The spacious room is designed in a palette of sand and sea, rattan chairs with pillows in contemporary blue and white prints. Tables, topped with white cloths over muted blues and whites, are set with chargers with rims of pale blue bubbles. It’s a comfortable, understated space that coexists with its views as if to tempt guests to take it all in before sitting down for what is bound to be a meal for the ages. COAST’s degustation (tasting) menus are similarly spectacular, immersing guests in a world of the senses—of beauty, aroma, and taste. The kitchen’s chef-forager provisions the best seasonal fruits, vegetables, fish, meat, eggs and cheeses from within a 150-mile radius. The culinary team works together to craft an unfolding of flavors that lets the ingredients shine. COAST is about top-quality components, precision cooking and a great desire to indulge the guest. Prepare for a gustatory adventure.

In Good Taste

The tasting begins with bread and butter—a glossy mini brioche loaf, with a

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Above: Raw oyster, presented here with cucumber granite and smoked salmon roe Opposite page: Strip loin from Autumn Mist Farms, with a glass of Riesling auslese by Joh. Jos. Prüm

quenelle-shaped scoop of butter so deeply yellow, you know it’s special. It is indeed: It is churned at the Animal Farm creamery in Orwell, Vermont, which also supplies butter to Thomas Keller’s restaurants, The French Laundry and Per Se, and Barbara Lynch’s Boston restaurants, Menton and No. 9 Park. This brioche is a magical combination of flour, air and butter. It is rich and light, the best to be had. Spread sweet, creamy butter on a piece of the gorgeous brioche, and all is right with the world. If you’re lucky to dine at COAST this fall and

winter, look for interpretations of raw oysters, seared Hudson Valley foie gras, Stonington sea scallops, native halibut, Crescent Farms duck breast and Autumn Mist Farms beef. The chef revels in variations of fruits and vegetables, amplifying the sweet, fresh, earthy flavors of beets, apples, pears and squash. Native halibut is a cold-water fish, and the chefs prepare it perfectly. Pan seared and roasted golden brown to release its juicy flavors, it’s heaven to eat. One evening, it was circled by a precise, minimalist yet magical ring of soft, pale green baby Napa cabbage


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leaves, morsels of Jerusalem artichoke, dollops of minced cauliflower salad, plump, sweet golden raisins, a fun foam and curry sauce. An exquisite dish. Another star on the vegetable menu is the raviolo (that’s singular for a singular creation). It’s round and plump, glistening in butter sauce, eased into a shallow bowl over squash purée, and topped with something luscious (it changes with the seasons; caviar, if you’re lucky). Take a moment to savor the authentic consistency of this hand-made pasta. Double Zero flour kneaded and rested until soft and elastic, it is then stretched through a handcranked machine until thin. Laid on a long wood table, the pasta is filled with a creamy blend of ricotta, Parmesan, farm-fresh egg and a whisper of nutmeg. Utter bliss!

Top: Dinner at COAST should always begin with a special cocktail. Above: The view from COAST Left: Vegetarian options include the strawberry salad with petite greens and goat cheese.

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from the sunny, rocky slopes of Wehlener Sonnenuhr overlooking the Mosel River. That same meal also included dessert soufflé. A playful mint chocolate chip in an adorable mini copper pot, it was paired with Graham’s 10-year-old tawny port from Duoro, revealing caramel notes in both. Champagne, Veuve Clicquot Ponsardin to be precise, always goes with dessert, too, especially when Meyer lemon cake is garnished with glistening gems of lavender gelée and violet sugar pebbles. The menu closes with a final indulgence. A cigar box filled with mignardises—little chocolates and mini macarons. Don’t even try to resist these, especially the cappuccino macaron and the chocolate-covered salted caramel. Service at COAST is accommodating and team-oriented. The sommelier is attentive and happy to share her knowledge of the vintages on the extensive COAST wine list. Waiters file out of the kitchen bearing plates, and place them before each guest at once. On chilly nights, the hostess offers shawls to drape around guests’ shoulders. You are treated like a star, adding sparkle to an already special meal. It’s no wonder that by evening’s end, you are tempted to take it all in again—the subtle sights, sounds and scents that surround you, trusting that you will commit this experience to memory and make plans to return very soon.

Left: Roasted duck breast from Crescent Farms Below: Cigar box with mignardises, bite-sized treats to go with your coffee or digestif of choice

Table Talk

COAST’s dishes evoke conversation. How did the chef do that? How did he take the concept of paella, and transform it into a thin layer of scallop decorated with tiny leaves of red-veined chard and dots of squid ink resting on the black risotto underneath? With technique and imagination is the answer. The chef transforms raw ingredients into new forms, roasts, pickles, purées, pebbles, dust and foam. But ingredients come first, with exceptional technique adopted for the sake of full flavor. Wine pairings by COAST’s sommelier and team are conversation starters, too. One evening, seared Hudson Valley foie gras was perfectly paired with a 2007 auslese Riesling by Joh. Jos. Prüm, made from a special selection of ripe, late-harvested grapes

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Blantyre, Reimagined

DESTINATIONS

by JUDY OSTROW

photography by CHIP RIEGEL

A treasured 1902 estate—the first property in the U.S. to be awarded the Relais & Châteaux designation— reopens with a unique blend of Gilded Age grandeur and twenty-first century luxury

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W

hen the green hills and cool breezes of Western Massachusetts first beckoned the financiers and industrialists of the nineteenth century as a destination for summer respite, they staked their claim by creating architectural monuments to tout their wealth and influence. The “Berkshire Cottages” of this era, contrary to their modest designation, were in fact palatial accommodations for the families who built them and their many guests. In the tradition of all great country estates, a visit here meant luxurious quarters, sumptuous meals and perfectly orchestrated amusements. Although all but twelve of these cottages have since passed into history, those that remain include Blantyre, long considered this region’s crown jewel. The grand 1902 creation of New York merchant Robert Paterson, it is named for his mother’s ancestral Scottish home. Paterson employed 1,000 European artisans to build and finish the elegant Tudor-style manor that

has stood for more than a century. Following Paterson’s tenure, the estate became home to a boys’ school, the famed Hollywood director D. W. Griffith and Shakespeare & Co, until it was finally purchased and restored to the opulence of its original era by the highly respected Fitzpatrick family. Under the direction of Ann Fitzpatrick Brown, Blantyre became a top-tier travel destination, and achieved further distinction when it became the first U.S. resort to earn Relais & Châteaux designation. Fitzpatrick Brown owned the hotel for more than thirty-eight years. When she died in 2016, the convergence of a decades-old resolution and an unexpected opportunity reignited a vow from one woman to another. Silicon Valley real-estate investor and developer Linda Law first experienced the charms of the hotel decades before, during a vacation with a college classmate’s family. “I fell in love with Blantyre’s grace and grandeur,” recalls Law. “I looked at my friend and said,

Above: Traditional brasserie fare with New England flair is available at The Bistro. Opposite page: The grandeur of the Tudor style Blantyre mansion is made all the more resplendent with its ivy-covered walls and Gilded Age aura.

‘Someday I am going to own this place.’ At the time, I barely had a nickel to my name, and my friend laughed.” Years later, after hearing that Ann Fitzpatrick Brown had passed and the property was to be sold, the now well-established, successful investor realized her dream; Law became its owner that year. With a long-sought-after goal achieved, she was ready to write its next chapter. “Blantyre is more than just another investment in my portfolio,” Law explained after the purchase “My goal is to maintain the property’s magnificent history while bringing it into the twenty-first century. I’d describe it as a bow to the old and a nod to the new. I want guests to feel like they have come to visit a close friend—to relax and enjoy everything that this place has to offer.”

Splendor, Redefined

To realize her vision, Law first set her priorities. Her intent was to expand the dining

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“I fell in love with Blantyre’s grace and grandeur. I looked at my friend and said, ‘Someday I am going to own this place.’ At the time, I barely had a nickel to my name, and my friend laughed.” —LINDA LAW owner, Blantyre

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offerings and update the charm and comfort of the property’s public spaces, as well as the twenty-four guest rooms and cottages. Not only would Blantyre offer its familiar and luxurious comfort to returning guests, its elegantly updated and enhanced features would also entice a new generation of travelers to the Berkshires as a year-round destination. Law enlisted the expertise of the Ocean House Management (OHM) team to guide the improvements. The management group behind luxury properties Ocean House and Weekapaug Inn has developed a reputation in the industry for its expertise in transforming properties from summer resorts to four-season destinations, with the twenty-first century traveler firmly in mind. Many features that have drawn guests to Blantyre for more than a generation remain in place: the exquisite natural setting; beautiful architectural details; large collections of art, antiques and books; and a 10,000-bottle wine cellar. At the same time, the softer

Below: Gilded Age glamour meets contemporary style in Blantyre’s public spaces. Oppposite page, clockwise from top left: Executive Chef Jeremy Berlin; view of the deluxe Patterson suite in the Manor House; the 10,000-bottle wine cellar; the elegant Music Room, with natural light and two fireplaces, a perfect location for a special occasion

elements—textiles, carpets, furniture and upholstery—have been renewed or replaced, to accent the public spaces and guest accommodations with sophisticated colorways and patterns that reflect contemporary trends and tastes. Every accommodation has been updated, with new floors and modern bathrooms in the Carriage House—one of the oldest structures on the property. But even with its updates now in place, every corner of Blantyre retains the gracious and bespoke quality that has always been part of its appeal. Mornings at Blantyre can begin with a lovely continental breakfast, brought to a guest’s room or cottage on a tray by a staff member, part of the resort’s customary attentive and personalized service. “I want our guests to feel special and pampered,” says Law, reflecting on the qualities of the place that first drew her in.

Pampering, Reinterpreted

Blantyre as Law has reimagined it has expanded the experience. “We’ve increased the dining options along with the design changes,” says Law. “We want to engage our guests as well as attract other diners from the surrounding area with new and exciting choices. The formal dining room has been transformed into a bar and bistro, and Blantyre’s glorious Conservatory has become the elegant setting for multicourse fine dining.” To implement the property’s food and beverage program, Law tapped Executive Chef Jeremy Berlin, whose résumé includes several Michelin-starred Gordon Ramsey properties on both sides of the Atlantic. Along with the traditional French bistro style menu for the more casual dining and bar space, the Conservatory features a five-course tasting menu with a wine pairing option and includes many locally sourced ingredients. His wife Alison Berlin, Blantyre’s Wine Director, can assist patrons with the property’s world-class wine list, which runs to dozens of pages and has garnered The Wine Spectator’s Grand Award designation. Complementing the dining venues and varied menus is an exclusive Champagne Salon, created in collaboration with Dom Perignon. Its outdoor Cloister sits under the garden porch overlooking the estate, while La Cave is


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PRIVATE ELEGANCE

Opposite page, clockwise from top left: A menu of seasonal, fresh ingredients make for an unforgettable dining experience at The Conservatory at Blantyre; view of The Conservatory dining room; the pool at dusk

Enjoy refined relaxation at the Riverview Cottage by Serena & Lily Getting the right mix of history and modern style is exemplified in Blantyre’s one-bedroom Riverview Cottage, one of the resort’s four freestanding accommodations. In a partnership with luxury lifestyle brand Serena & Lily, Riverview’s traditional and elegant bones have been enhanced with a perfectly coordinated array of textiles, wallcovering and furniture. The relaxing and refreshing palette of materials includes subtle geometric patterns for curtains and upholstery, and a chic, textured combination of mahogany frame and woven rattan for the artisan crafted bedroom furniture, part of the Balboa line of Serena & Lily furnishings. To enhance the cottage experience, De’Longhi—known for its premium Italian-made espresso and coffeemaking equipment—has provided Riverview with its Eletta fully automatic espresso and cappuccino machines. Guests can enjoy their first morning cup on the cottage porch or curled up by a warm fire. As an added perk, Blantyre guests who book the Riverview Cottage will be offered a personalized shopping experience with a Serena & Lily advisor at the store’s Westport, Connecticut; Summit, New Jersey; and Wainscott, New York, outlets. To make the offer more enticing, an added 15 percent discount will be extended to any branded products purchased. Surrounded by Blantyre’s greenery, and made extra cozy with its own fireplace and embracing amenities, the cottage’s charms beckon guests to enjoy a wonderfully private and supremely comfortable stay. —JO

an intimate, speakeasy-inspired hideaway that has been carved from a section of Blantyre’s magnificent underground stone wine cellar. Both locations serve exclusive specialty vintages of the iconic champagne brand; an inventive “tin-to-table” menu features Spanish conservas, caviar and other tasty and light accompaniments to flights of vintage and non-vintage bubbly. The spa offerings at Blantyre have also been expanded, with five treatment rooms, including a thermal suite and a relaxing solarium. Blantyre now makes this service available as a boutique spa for guests, members and day clients. While typical summer pastimes are plentiful—the iconic Tanglewood music festival, local theater, museums and Blantyre’s own walking trails and refurbished clay tennis courts—amusements for the fall and winter season have not been overlooked. Blantyre’s Warming Hut features a billiard table and honor bar for guests, and the 110-acre property has ample trails for hiking, snowshoeing and cross-country skiing. The region has numerous winter sports venues, and museums, galleries, theaters and other local attractions to accommodate new visitors to the Berkshires. As the region continues to draw travelers throughout the year, Blantyre welcomes those guests with a modern interpretation of the Gilded Age, recognized for its grace, elegance and luxurious lifestyle. Says Linda Law: “I want to make sure that our guests experience Blantyre’s magic as the many storied guests have done before them.”

Top to bottom: A mix of coordinated textiles and wallcoverings combined with mahogany frame and woven rattan furniture from the Balboa Line of Serena & Lily furnishings beckons guests to enjoy a relaxing getaway.

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CUISINE

by ELIZABETH KEYSER

photography by GEORGE ROSS and CHIP RIEGEL

CRAFT MAGIC The Brewmaster’s Social series at Weekapaug Inn— a chance to delight in a dinner of three courses, each expertly paired with a beer of choice

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onviviality is at the center of the Weekapaug Inn’s Brewmaster’s Social series. A favorite fall and winter tradition at the Inn, the threecourse dinners explore the flavors and styles of the booming craft brewing scene. Served family-style at long communal tables in front of a crackling wood fire in The Restaurant’s casually elegant dining room, the dinners draw a mix of local young professionals and resort guests. The series begins in October, and runs one Thursday a month through May. Keeping with Weekapaug Inn’s local philosophy, the brewers hail from Rhode Island, Connecticut and Massachusetts. “There’s been an explosion of creativity in the American craft-beer movement,” says Executive Chef Devin Bozkaya, who lets the brews (which can include hard cider) guide his local, coastal menus. “As a chef, I can control how the beer’s flavors pair with or contrast to a dish.” The menu evolves as the featured brewer sends samples, including coveted limited releases, to the kitchen. “I taste the beers, read the ingredients,and the story behind the beer, and I start playing with the dish,” Bozkaya says. (If past participating breweries are any indication of the quality of beer—Grey Sail Brewing, Narragansett Beer and Stony Creek Brewery, among others—guests are in for a buzzy treat.) For example, after tasting Stony Creek Brewery’s Crimsang Soured Double IPA, a strong, sweet and tart ale flavored with fresh blood-orange juice, Bozkaya created an appetizer of charred octopus, using Crimsang and blood-orange juice in the initial braise. He served it with blood-orange gastrique, roasted baby fennel, fingerling potatoes cooked in duck fat, oven-roasted tomatoes, prized Marcona almonds and salsa verde.

Left: Evenings begin with the first tasting in the lobby. Below: The fireplace at The Restaurant at Weekapaug Inn, glowing in warm colors of fall

There’s a fluidity to the series, based on what’s in season, and how the chef is inspired by the brew’s flavors. It results in a certain trust between chef and guests, a willingness to explore the pairings. People who make decisions all day can relax into the chef’s care. Bozkaya is no stranger to Relais & Châteaux and Michelin-starred properties: He was chef de cuisine at The Barn at Bedford Post and Westend Bistro in the Ritz-Carlton in

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takes on an air of its well-known conviviality; guests are given a WI game card and find the corresponding card on the dining room table. People are encouraged to make new friends, and it adds to the fun, says Bozkaya. The brewer introduces himself, ready to talk about his passion. Among the guests might be farmer Max Hence of Hillandale Farm and Ayers Foundation, and Weekapaug Inn’s Naturalist, Mark Bullinger, a fount of knowledge on the Inn’s fascinating history, restoration, geography, plants and birds. The conversation inevitably flows, and continues as guests make their way to the dining area, a room glowing in the firelight that reflects against textured walls the color of beach grass in fall. With white tablecloths set with gleaming silverware, and soft carpeting below, guests can hear one another speak, a priceless luxury in a noisy world. Bozkaya, in spotless whites, announces the menu. He higlights connections between the dishes and brews. Waiters pour the next beer, and the brewer explains the style, brewing method, flavors, textures and finish.

What’s on Tap

This year, look for Bozkaya to tweak one of The Restaurant’s favorite cozy, sophisticated dishes, the roasted organic chicken. The breast

Washington, D.C., and sous chef at the famed Inn at Little Washington in Virginia. But that doesn’t stop him from embracing cooking with beer. “It’s classic, like wine,” he exclaims, adding he likes to create “perfect balances of sweet, bitter, salt, spice and freshness of herbs.”

First Draft

A Brewmaster’s Social typically begins in the second-floor lobby, where guests gather around a display of appetizers. In the past, these included a fondue of New England cave-aged cheddar, flavored with a hoppy IPA, served with long, crisp grissini and puffy gougères, local seasonal fruit and roasted vegetables for dipping into the communal fondue pot. The first brew, perhaps a light “session” IPA, is also offered. It is at this time when a Brewmaster’s Social

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"As a chef, I can control how the beer’s flavors pair with or contrast to a dish.” —DEVIN BOZKAYA Executive Chef, The Restaurant, Weekapaug Inn

Opposite page, above: Roasted organic chicken in a pretzel crust, paired with apple-chicken sausage and speck, served with a buttery sauce flavored with a black and tan ale Opposite page, below: Chocolate pot de crème Above: Chef Devin Bozkaya Right: Toasting to the start of a fantastic occasion at The Restaurant at Weekapaug Inn

is brined for two days, and it’s plump, juicy and perfectly cooked beneath a pretzel crust. It’s paired with house-made apple-chicken sausage, scented with fresh sage, wrapped in a thin slice of smoky speck, and pan-seared until crisp. Orzo soaks up the buttery sauce flavored with Shabadoo, an unfiltered Black and Tan Ale from Berkshire Brewing that lends a bittersweet coffee note. One of the desserts this season will be a rich chocolate pot de crème that’s actually vegan. The surprise ingredient is avocado, which gives a lovely creamy texture without any discernible flavor other than deep chocolate. It’s topped with a frothy chocolate mousse flavored with Narragansett Lager. Whatever courses are served, the evening inevitably winds down as guests, flushed with the pleasure of conviviality, are invited to the Garden Room. There, they are encouraged to linger in front of the fire for a final half hour of company and conversation, perhaps now focused on craft beer or impromptu plans to pop by the brewery on the way home to pick up some samples. “The Brewmaster’s Social series brings people together,” says Bozkaya. “What people want is food and community.” The Weekapaug Inn has plenty of both.

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EXPERIENCES

by KIM KAVIN

FEEL GOOD

OH! Spa gears up for the season with new products and services so guests can relax and reboot

T

he Ocean House Management (OHM) team is always happy to see guests return each year, but it is especially joyful when one of their own comes home

to Watch Hill. Often people leave the fold to experience challenges and visit new places. We are sad to see them go but are doubly grateful when they return. Not only are we thrilled to see them back but they bring with them a wealth of new ideas and enthusiasm for Ocean House and Weekapaug Inn. Such is the case with Renee Gwaltney, who re-joins OHM to head OH! Spa and lead the team to a whole new level of bespoke wellness for guests. Gwaltney brings with her the experience to pull it off. As part of Ocean House's opening staff eight years ago, this Westerly, Rhode Island, native led the spa team as a practicing massage therapist and

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aesthetician to achieve a Forbes five-star rating in its first year. “Just as I'm coming home, I want our guests to feel like they are coming home when they arrive at the resort,” says Gwaltney, also a former entrepreneur, personal trainer and fitness competitor. “Our welcoming hospitality should make guests feel comfortable and relaxed. The OH! Spa team will work to further guest comfort with truly customized wellness experiences.”

New and Improved

Gwaltney’s first addition at the OH! Spa menu is the Ocean Awakening Facial, which refreshens and repairs the skin from the effects of daily pollutants. The application of a warm marine masque, which opens pores and draws out impurities, is followed by firming, brightening serums and a light, hydrating moisturizer, she explains.


PHOTOGRAPHY CONTRIBUTED

Left: OH! Spa, where guests go to rejuvenate their bodies and their spirits

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Also now in use at the OH! Spa are products by Phytomer, a French brand that is exclusive to luxury spas. That brand’s philosophy, Gwaltney says, dovetails perfectly with the thinking at Ocean House. “They celebrate the ocean and its biodiversity, the riches of the sea,” she says. “They take and harvest the sea’s most precious ingredients, which are anti-inflammatory, antiaging and hydrating. They specialize in algae, phytoplankton and maris aqua, seawater that is freeze-dried to harvest all the minerals that mimic the skin’s natural properties. Your skin can break these substances down and use them. That’s why the results are so impressive.”

Special Treatment

is very hydrating; it’s a super-antioxidant that locks in moisture [on a much deeper level],” she says. “We use it in an oil form that’s melted by the heat of the candle, so it feels warm on the skin and penetrates the skin better.” Fans of the Sothys Paris makeup collection, which has long been popular in Europe and Asia, will be happy to see its addition to OH!

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Spa’s product offerings. “For our female clientele, we have a ‘reveal, don’t conceal’ philosophy,” Gwaltney says. “It’s not a makeover. We call it a finishing touch. It’s about enhancing your beauty with makeup that has a healing touch.” Feeling the need to relax? Yoga was recently added. With classes led by Lisa Kodzis, who

specializes in Dharma Mittra yoga, Gwaltney will also expand existing programming to include the option of private yoga instruction. “Rather than doing personal training, this is personal yoga,” Gwaltney says. “You and the trainer can do it on the beach or on our seaside terrace [weather permitting] or in the privacy of your suite. It’s personalized care. It’s not

PHOTOGRAPHY: POOLS BY WARREN JAGGER; OPPOSITE PAGE BY GEOR GE R OSS

Gwaltney has three new guest experiences planned, starting with a body treatment that includes elements of roses, and is based on candlelight-melted shea butter. “Shea butter


BODY & SOUL

yoga-by-the-numbers.” Gwaltney stresses she is focused on overall well-being. “Working with our experts, our goal is to match guests with a combination of spa services—personal trainers, workout partners, private yoga sessions and group fitness activities—that complement our treatments, massages and skincare offerings and create a perfect vacation experience,” she says.

Renee Gwaltney’s Top Three Tips for Optimal Self-Care

Balance Is Key

More than anything else, Gwaltney hopes to impress upon OH! Spa guests that taking time to relax, care for their bodies, rejuvenate their skin and soothe their souls is a necessary part of living a healthy, balanced life. After all, the skin is the body’s largest organ, she says. It deserves at least as much attention as people give to their workouts. “Taking care of yourself and getting back in touch with nature and your own peace of mind is not a luxury,” she says. “If you’re a mother, your children need someone who is taking care of herself. It’s good for your partner. It’s inspirational to people around you. As much as we get stressed and as much negativity as there is in the world, there’s still a lot of beauty. We want people to take in the beautiful surroundings and have a moment when they’re happy to be alive.”

Below: A guest enjoys an Ocean Awakening Facial, which reduces the effects of pollution on the skin. Below right: Phytomer, a French brand exclusive to luxury spas, is now available at OH! Spa. Opposite page: A relaxing whirlpool soak or a dip in the heated indoor saltwater lap pool can be incorporated with the many services offered at OH! Spa.

1. HYDRATE “Dehydrated skin is a threat to skin health. Drink water throughout the day and limit caffeine. Increasing water intake will improve your complexion by flushing toxins from the body, reenergize you and aid in digestion.” 2. RECOVER AFTER WORKING OUT “As a massage therapist for eleven years, I know that recovery is just as important as exercise. A favorite service among athletes is the Restoration Massage, which focuses on reducing inflammation. It incorporates magnesium and arnica, which are known to help in muscle recovery.” 3. DITCH THE FACIAL CREAMS “Use facial oils like the Rosée Soin radiance-replenishing oil by Phytomer. Oils penetrate your epidermis much better, much deeper than a cream or a lotion. Your body recognizes them as a natural substance. They are amazing for hydrating when your skin gets so parched and dry in the cold.”

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FALL & WINTER ANNUAL

by JOEY MACARI

SOCIAL CALENDAR THE FALL & WINTER ANNUAL

Ocean House and Weekapaug Inn have planned a full calendar of events, gatherings and experiences for the fall and winter months, all designed to entertain guests during their stay and create lifelong memories for all

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WINE & CULINARY ARTS

For the budding wine expert and the food aficionado alike, Ocean House and Weekapaug Inn offer Wine & Culinary Arts events. These year-round series offer an inside look at the farm-to-table philosophy with hands-on culinary opportunities, farm-fresh wine and beer dinners, and wine education seminars.

The Brewmaster’s Social Series At Weekapaug Inn, you can enjoy New England’s bounty in season, plus ice-cold beer pairings, during an immersive culinary experience. The series highlights a different local brewery at each event. Family-style courses are expertly paired with a delicious craft beer.

Farm & Vine Dinner Series Using fresh, seasonal ingredients from a local farm, notable chefs from across the country join forces with the Ocean House culinary team to craft exquisite three-course meals that are carefully paired with wines from distinguished wineries around the world.

From Vine to Wine Series

New Year’s Eve Gala at Ocean House

Twice a month Ocean House hosts an exclusive wine event. Engage with the Director of Wine Education to discuss the chosen topic and sample a selection of wines during this Saturday seminar.

In the Kitchen Culinary Education Series On select Saturdays each month, join the Ocean House food forager for our In the Kitchen Culinary Education Series. Work hands-on with members of the culinary team in the Center for Wine & Culinary Arts as you master the art of the soufflé, preserve the flavors of summer and much more. Take home an Ocean House apron and recipes from your class.

Wine Camp Weekend With the Ocean House Director of Wine and Sommelier as your guide, take part in this hands-on seasonal experience that includes tastings, an exclusive tour of a nearby winery during harvest and an opportunity to craft your own unique blend.

MUSIC & ENTERTAINMENT

There are a variety of Music & Entertainment programs offered for guests at both of our resorts. Spirited Broadway serenades are scheduled on the South Lawn, colorful cabaret performances are put on in the Drawing Room, and love songs can be heard on the Pond where guests sit under the moonlight.

Cabaret Series Experience a musical evening filled with drama and song as a variety of talented performers take the stage.

Movie Nights Come one, come all! Find your seat in the Ocean House Screening Room and enjoy the show with freshly popped popcorn and sweet treats from Below Deck.

ARTIST ADVENTURES

These programs encompass art education and lectures, guided tours and exhibits with a little wine sipping mixed in. On select weekends, through the Artisan in Residence Program, we invite talented local artists to showcase their work. Guests are invited to interact with the artists, learn about their process and engage in creative activities.

NATURALIST

Explore nature’s wonders with expert guidance from Weekapaug Inn’s resident naturalist. Comb the beach for treasures, identify native creatures in the salt pond or take in the beauty of a full moon with new friends. Whatever the season, the Inn offers a variety of programs and events to discover the natural beauty of Weekapaug’s surroundings.

CELEBRATIONS & HOLIDAYS

Allow our team to take care of the details for any holiday. Join us for celebrations large—Thanksgiving and Christmas—and small, and enjoy inspired cuisine, five-star service and good old-fashioned fun!

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FALL & WINTER ANNUAL

Our most talked-about musical and culinary affairs, our Signature Events are not to be missed! Enjoy gourmet cuisine, musical entertainment and a spectacular setting at year-round events you’ll remember for years to come.

OCEAN HOUSE 4 OCT. WINE & CULINARY ARTS

Farm & Vine Dinner at COAST Enjoy a special wine dinner featuring Executive Chef Jeremy Berlin of the Forbes Five-Star Blantyre. The event will begin with a reception in the Center for Wine & Culinary Arts, followed by dinner at COAST. 7 p.m. reception, 7:30 p.m. dinner; $95/ person (plus tax and gratuity)

5 OCT.

6 OCT.

Artisan in Residence: Meet & Greet Sculptor Serena Bates

Artisan in Residence: Meet & Greet Sculptor Serena Bates

Meet Serena Bates and hear how she creates her sculptures of sea creatures, animals and portraits at the Old School House. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

Meet Serena Bates and hear how she creates her sculptures of sea creatures, animals and portraits at the Old School House. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

5 OCT.

6 OCT.

ARTIST ADVENTURES

WINE & CULINARY ARTS

ARTIST ADVENTURES

Artisan in Residence: Hand Sculpture Workshop Under the guidance of sculptor Serena Bates, create a keepsake sculpture in the Old School House. Paint and decorate your work with various patina examples and decorative finishes that will be demonstrated to you. The finished work will be ready to take home. 2 to 4:30 p.m.; $65/person, $50 for Ocean House guests

ARTIST ADVENTURES

From Vine to Wine: Cork Dork Enjoy a unique wine and cheese tasting with the Wine Director at the Center for Wine & Culinary Arts. 11 a.m. to 1 p.m.; $65/person (plus tax and gratuity)

6 OCT. ARTIST ADVENTURES

Artisan in Residence: Papier Mache Sea Creatures Children’s Workshop Children are invited to work with sculptor Serena Bates to learn how to make papier mache sea creatures like whales, dolphins and jellyfish at the Old School House. The kids will make a paper and cardboard armature, then add colorful paper tissue and paste to create a finished sculpture. 1 to 3 p.m.; $45/person, $30 for Ocean House guests

7 OCT. ARTIST ADVENTURES

The Sommelier is always on hand to make pairing suggestions at COAST.

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Learn tricks of the trade at the Center for Wine & Culinary Arts.

Artisan in Residence: Meet & Greet Sculptor Serena Bates Meet Serena Bates and

hear how she creates her sculptures of sea creatures, animals and portraits at the Old School House. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/ person, complimentary for Ocean House guests

7 OCT. ARTIST ADVENTURES

Up Close & Personal: How Artists Make Art Enjoy a display of some of sculptor Serena Bates’ finished works while she demonstrates the wax process used in creating a bronze sculpture and shares how she became an accomplished sculptor. Reservations recommended; wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

13 OCT. WINE & CULINARY ARTS

In The Kitchen: Charcuterie 101

Join the Food Forager and work hands-on with members of the culinary team in the Center for Wine & Culinary Arts. 1 to 4 p.m.; $75/person (plus tax and gratuity)

20 OCT. WINE & CULINARY ARTS

From Vine to Wine: Cork Dork Enjoy a unique wine and cheese tasting with the Wine Director at the Center for Wine & Culinary Arts. 11 a.m. to 1 p.m.; $65/person (plus tax and gratuity)

20 OCT.

WINE & CULINARY ARTS

In The Kitchen: Charcuterie 101

Join the Food Forager and work hands-on with

TOP PHOTOGRAPH BY CHIP RIEGEL

Signature Events


FALL & WINTER ANNUAL members of the culinary team in the Center for Wine & Culinary Arts. 1 to 4 p.m.; $75/person (plus tax and gratuity)

Arts, followed by a multicourse dinner at COAST. 7 p.m. reception, 7:30 p.m. dinner; $95/per person (plus tax and gratuity)

2–4 NOV. WINE & CULINARY ARTS

Wine Camp Weekend

21 OCT. M U S I C & E N T E R TA I N M E N T

Movie Night: The Shape of Water

PHOTOGRAPHY: FILM BY ©JAMES STEIDL/STOCK.ADOBE.COM; CELLAR BY CHIP RIEGEL; T U R K E Y B Y © B O C H K A R E V P H O T O G R A P H Y/ S T O C K . A D O B E . C O M

Find your seat at the Ocean House screening room and enjoy the show with popcorn and sweet treats. 6 p.m.; $15/person (plus tax and gratuity)

27 OCT. WINE & CULINARY ARTS

In the Cellar: Beers, Brats & BBQ Join an Ocean House culinary expert and the Sommelier for this special tasting and seminar at the Center for Wine & Culinary Arts. 5 to 6:30 p.m.; $50/person (plus tax and gratuity)

1 NOV. WINE & CULINARY ARTS

Farm & Vine Dinner at COAST Enjoy a special wine dinner featuring Chef AJ Buchiano from Magee Homestead, a Relais & Châteaux property in Wyoming. The event will feature wines from Silver Oak and Twomey, and will include a reception in the Center for Wine & Culinary

Take part in a hands-on experience at Ocean House. Begin the weekend with a wine and cheese reception Friday evening. On Saturday, meet and dine with the Sommelier and get an exclusive tour of a nearby winery and craft your own blend with guidance from the Ocean House Sommelier. Enjoy a decadent meal at COAST as you share your blend with the group. Before departing, enjoy our Jazz Brunch on Sunday. $1,850/ single occupancy, $2,250/ double occupancy (plus tax, gratuity and resort fee)

9 NOV. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Hayley Perry Meet Hayley Perry at the Old School House and hear how she discovered the art of rug hooking from her family in Canada and how she turned this art form into a business. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

artist Hayley Perry, create a keepsake in the Old School House. Learn how to hook your own on a small pattern of a colorful starfish that will be supplied to you. The finished square can be used to make a pillow or a wall hanging. 2 to 4:30 p.m.; $65/person, $50 for Ocean House guests

10 NOV. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Hayley Perry Meet Hayley Perry at the Old School House and hear how she discovered the art of rug hooking from her family in Canada and how she turned this art form into a business. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

10 NOV. ARTIST ADVENTURES

Artisan in Residence: Winter

Tree Ornament Children’s Workshop Children ages 7 and older are invited to work with artist Hayley Perry at the Old School House. There you will learn how to craft a simple ornament using a special kit that will be provided. Parents are welcome to join and create an ornament of their own. 1 to 3 p.m.; $45/person, $30 for Ocean House guests

10 NOV. WINE & CULINARY ARTS

From Vine to Wine: Entertaining Wines Learn about and enjoy wine selections that are well suited for entertaining groups of all sizes at the Center for Wine & Culinary Arts. 1 to 3 p.m.; $65/person (plus tax and gratuity)

11 NOV. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Hayley Perry

Meet Hayley Perry at the Old School House and hear how she learned the art of rug hooking from her family in Canada and how she turned this art form into a business. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

11 NOV. ARTIST ADVENTURES

Up Close & Personal: How Artists Make Art

Enjoy a display of some of artist Hayley Perry’s finished works while she demonstrates the craft of rug hooking on two frames. She will explain how rug hooking is a great art form that is easy to master and will tap your inner designer. Reservations recommended; wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

The Ocean House wine cellar

17 NOV. WINE & CULINARY ARTS

In the Kitchen: Thanksgiving Dinner

See how the Food Forager navigates through the preparation of an elegant dinner that can be made with simple techniques. During the class, you will also learn how to work with turkey to create a meal that will allow you to enjoy your gathering. 1 to 4:00 p.m.; $125/person (plus tax and gratuity)

9 NOV. ARTIST ADVENTURES

Artisan in Residence: Starfish Workshop Under the guidance of

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FALL & WINTER ANNUAL

WINE & CULINARY ARTS

In the Cellar: The World of Rum & Tropical Bites

Join culinary experts and the Sommelier at the Center for Wine & Culinary Arts to explore the symphonic world of tropical food and rum. The event includes spirits and seasonally composed dishes. 5 to 6:30 p.m.; $50/person (plus tax and gratuity)

22 NOV. C E L E B R AT I O N S & H O L I D AY S

Thanksgiving Day Buffet in the Ballroom

Gather in the ballroom with those who mean the most to you to feast on a buffet of traditional holiday favorites and delicious treats, all prepared by the Ocean

House culinary team. 11:30 a.m. to 5:30 p.m.; $74/person, $37/child, complimentary for children 3 years old and younger (plus tax and gratuity)

22 NOV. C E L E B R AT I O N S & H O L I D AY S

Thanksgiving Day at COAST

Traditional Thanksgiving flavors are artistically reimagined for this five-star, multicourse culinary experience handcrafted by the culinary team at COAST. 11:30 a.m. to 6:30 p.m.; $125/person, $80/ adult with wine pairing (plus tax and gratuity)

23 NOV. C E L E B R AT I O N S & H O L I D AY S

Children’s

Thanksgiving Tea Join us for Ocean House’s signature high tea, an event featuring whimsical charm and a favorite tea party from The Wizard of Oz. Mini sandwiches and petit fours will delight the little ones. 2:30 to 4:30 p.m.; $55/ adult, $35/child (plus tax and gratuity)

23 NOV. M U S I C & E N T E R TA I N M E N T

Cabaret: American Songbook with Marion Markham Enjoy an evening of drama and song with resident cabaret singer Marion Markham, who will perform popular blues, jazz and Latin standards mixed with a dash of comedy. 8 p.m. registration, 8:30 p.m. show; $15/ member, $20/others (plus tax and gratuity)

24 NOV. C E L E B R AT I O N S & H O L I D AY S

Art Curator Jeanne Potter leads a tour of the Ocean House art collection.

Annual Tree Lighting and Christmas Village

The lighting of the Ocean House Christmas tree is an annual tradition that marks the beginning of the holiday season in Watch Hill. Join the carolers as they perform holiday classics, and watch Santa make his big entrance! Enjoy treats from the new Off the Menu food tuck while you stroll through the Christmas Village for gift ideas. We ask that guests to bring a new toy for our toy drive. 4 to 7 p.m.

24 NOV. C E L E B R AT I O N S & H O L I D AY S

The annual Tree Lighting at Ocean House

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Dinner with Santa

Following Ocean House’s

Annual Tree Lighting, join Santa in the ballroom for a buffet dinner filled with seasonal favorites and treats. 5:15 p.m. dinner; $65/adult, $35/child (plus tax and gratuity)

26 NOV. M U S I C & E N T E R TA I N M E N T

Movie Night: The Post

Find your seat at the Ocean House screening room and enjoy the show with popcorn and sweet treats. 6 p.m.; $15/ person (plus tax and gratuity)

30 NOV. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Trish Classe Gianakis Meet Raku potter Trish Classe Gianakis at the Old School House and hear about her work creating ceramics, layering textures and blending in found objects using the Raku firing process. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

30 NOV. ARTIST ADVENTURES

Artisan in Residence: Glaze Workshop

Under the guidance of Raku potter Trish Classe Gianakis, create a keepsake in the Old

School House. Learn how to glaze on your own bisque pot or bowl that will be supplied to you. The finished piece will be fired the next day; students can return to observe the firing process. 2 to 4:30 p.m.; $65/person, $50 for Ocean House guests

1 DEC. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Trish Classe Gianakis Meet Raku potter Trish Classe Gianakis at the Old School House and hear about her work creating ceramics, layering textures and blending in found objects using Raku firing. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

1 DEC. ARTIST ADVENTURES

Artisan in Residence: Air-Dry Painted Clay Bowl Children’s Workshop Children ages 7 and older are invited to work with Raku potter Trish Classe Gianakis at the Old School House. There you will roll out clay using a rolling pin, form it over a small glass bowl to dry, and decorate the finished product with acrylic paint. Supplies will be provided. 1 to 3 p.m.; $45/person, $30 for Ocean House guests

2 DEC. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Trish Classe Gianakis Meet Raku potter Trish

PHOTOGRAPHY: BOWL BY ©S OU CHON YVES/STOCK.ADOBE.COM

17 NOV.


Jewelry your grandchildren will fight over

154 Bedford Street, Stamford, CT 06901 203.363.2200 ringart.com


FALL & WINTER ANNUAL Classe Gianakis at the Old School House and hear about her work creating ceramics, layering textures and blending in found objects using Raku firing. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

2 DEC. C E L E B R AT I O N S & H O L I D AY S

PHOTOGRAPHY: COCKTAIL BY ©BLUEEE/STOCK.ADOBE.COM

Brunch with Santa

Santa joins us for Sunday brunch, which includes a delicious buffet and a la carte items while meeting the big man himself. 10 a.m. to 2 p.m.; $62/adult, $25/child 12 and under, complimentary for children 5 years old and younger

2 DEC. ARTIST ADVENTURES

Up Close & Personal: How Artists Make Art

Enjoy a display of some of Raku potter Trish Classe Gianakis’ finished works while learning about the Raku process, its origins and the specialized kilns. Reservations recommended;

wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

The Children’s Christmas Party at Ocean House

2 DEC. M U S I C & E N T E R TA I N M E N T

Movie Night: White Christmas

Find your seat at the Ocean House screening room and enjoy this holiday classic with popcorn and sweet treats. 6 p.m.; $15/person (plus tax and gratuity)

8 DEC. WINE & CULINARY ARTS

From Vine to Wine: The Bold & The Beautiful

Learn about bold wines and enjoy a wine tasting of these varietals at the Center for Wine & Culinary Arts. 11 a.m. to 1 p.m.; $65/person (plus tax and gratuity)

8–9 DEC. C E L E B R AT I O N S & H O L I D AY S

Santa Checks Into Ocean House

Children are invited to enjoy cocoa in the lobby before visiting Santa and taking a picture with him in his

guestroom. 5 to 8 p.m.; $40/child for 10-minute visits

9 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

Santa joins us for Sunday brunch, which includes a delicious buffet and a la carte items while meeting the big man himself. 10 a.m. to 2 p.m.; $62/adult, $25/child 12 and under, complimentary for children 5 years old and younger

9 DEC. C E L E B R AT I O N S & H O L I D AY S

Children’s Christmas Tea

Enjoy a proper tea in the ballroom with some very special guests: penguins from the Mystic Aquarium! 3 to 5 p.m.; $60/adult, $40/child (plus tax and gratuity)

12-24 DEC. Meeting the big man himself during Brunch with Santa

C E L E B R AT I O N S & H O L I D AY S

Twelve Days of Christmas

Ocean House truly comes

alive during the twelve days leading up to Christmas. Fend off the bah-humbug attitude of the Grinch and spark your holiday spirit by participating in the scheduled workshops, concerts and parties.

12 DEC. C E L E B R AT I O N S & H O L I D AY S

Gingerbread Village Competition

With the guidance of Ocean House’s culinary team, local culinary students compete to craft the best gingerbread creations. Explore the delightful Gingerbread Village, inspired by Whoville in Dr. Seuss’s How the Grinch Stole Christmas, as our chefs vote on a winner. 6 to 8 p.m.

13 DEC. WINE & CULINARY ARTS

Gingerbread House Workshop Master the art of creating a gingerbread house with the Pastry Chef and others in the Ocean House culinary team. 3:30 to 5 p.m.; $65/person (plus tax and gratuity)

14 DEC. C E L E B R AT I O N S & H O L I D AY S

Carols & Fireside Cocktails Gather by the fire in the living room for an evening of song paired with craft cocktails. 6 to 9 p.m.

15 DEC. C E L E B R AT I O N S & H O L I D AY S

Children’s Christmas Party

If the kids have some lastminute requests for Santa, this is their chance to let him know. Enjoy an afternoon of holiday activities, stories, treats and photos with the man of the hour. We ask that guests bring a new toy for our toy drive. 10 to 11:30 a.m. and 1 to 2:30 p.m.; $25/adult, complimentary for children

15–16 DEC. C E L E B R AT I O N S & H O L I D AY S

Santa Checks Into Ocean House

Children are invited to enjoy cocoa in the lobby before visiting Santa and taking a picture with him in his

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FALL & WINTER ANNUAL

16 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

Santa joins us for Sunday brunch, which includes a delicious buffet and a la carte items while meeting the big man himself. 10 a.m. to 2 p.m.; $62/adult, $25/child 12 and under, complimentary for children 5 years old and younger

Culinary Arts. 3:30 to 4:30 p.m.; $40/person (plus tax and gratuity)

20 DEC.

18 DEC.

In time for the holidays, learn how to make traditional holiday beverages, including egg nog, rum punch, mulled cider and other specialty drinks at the Center for Wine & Culinary Arts. 5 to 7 p.m.; $35/person (plus tax and gratuity)

WINE & CULINARY ARTS

Cookie and Cupcake Decorating Class There’s nothing as sweet as a Christmas treat. Ocean House invites you to assemble the perfect cookies and cupcakes with a selection of icings, candies and scrumptious toppings. 3:30 to 5:30 p.m.; $35/person (plus tax and gratuity)

19 DEC. WINE & CULINARY ARTS

Feast of Fishes Workshop

16 DEC. C E L E B R AT I O N S & H O L I D AY S

Children’s Christmas Tea with Anna and Elsa from Frozen

Under the expert guidance of Executive Chef Devin Bozkaya, learn how to prepare a traditional ItalianAmerican Feast of Fishes holiday dinner. 3:30 to 5:30 p.m.; $75/person (plus tax and gratuity)

Children are invited to dress in their finest—or in character—and enjoy a Frozen-themed traditional tea party complete with special guests from the film. 3 to 5 p.m. $55/adult, $35/ child (plus tax and gratuity)

21 DEC.

C E L E B R AT I O N S & H O L I D AY S

Christmas In Song

Carolers, storytellers, Christmas bells, fireworks and festive cheer fill the Watch Hill Chapel during this beloved community event. We ask that guests bring a new toy for our toy drive. 5 p.m.

21 DEC. C E L E B R AT I O N S & H O L I D AY S

Dinner with Santa

Following the Christmas in Song performance, join Santa in the ballroom for a buffet dinner filled with seasonal

22–23 DEC. C E L E B R AT I O N S & H O L I D AY S

Santa Checks Into Ocean House

Children are invited to enjoy cocoa in the lobby before visiting Santa and taking a picture with him in his guestroom. 5 to 8 p.m.; $40/child for 10-minute visits

22 DEC.

23 DEC.

C E L E B R AT I O N S & H O L I D AY S

C E L E B R AT I O N S & H O L I D AY S

Master the art of frosting and decorating a yule log with the Pastry Chef and others in the Ocean House culinary team. 5 p.m.; $35/person (plus tax and gratuity)

Santa joins us for Sunday brunch, which includes a delicious buffet and a la carte items while meeting the big man himself. 10 a.m. to 2 p.m.; $62/adult, $25/child 12 and under, complimentary for children 5 years old and younger

Yule Log Workshop

22 DEC. M U S I C & E N T E R TA I N M E N T

Christmas Cabaret

Enjoy a complimentary cocktail and dessert while celebrating the holidays with seasonal tunes performed by Scott Dreier and pianist Andy Langham. 8 p.m.; $30/person (plus tax and gratuity)

Brunch with Santa

23 DEC. WINE & CULINARY ARTS

Grafton Cheddar Cheese Tasting Grafton Village Cheese of Vermont joins the Ocean House Food Forager and Sommelier in the Center for Wine & Culinary Arts for a cheese and wine tasting. 5 p.m.; $35/person (plus tax and gratuity)

C E L E B R AT I O N S & H O L I D AY S

Christmas Eve Dinner at COAST

WINE & CULINARY ARTS

Holiday Cocktail and Canapés Class

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Holiday Beverage Workshop and Tasting

favorites and treats. 6 p.m. dinner; $65/adult, $35/child

24 DEC.

17 DEC. Impress your guests after learning how to make the best holiday appetizers and cocktails with Ocean House’s Food Forager and Sommelier at the Center for Wine &

WINE & CULINARY ARTS

Kids love to learn how to cook at the Center for Wine & Culinary Arts.

The holiday magic always peaks on Christmas Eve. Enjoy a spectacular fourcourse dinner with optional wine pairing prepared by the restaurant’s awardwinning culinary team. 5:30 to 8 p.m.; $125/person, $80/ person with wine pairing, complimentary for children ages 7 and younger (plus tax and gratuity)

PHOTOGRAPHY: CUPCAKE DECORATING BY CHIP RIEGEL; TEA CUPS BY ©SUNNYS/STOCK.ADOBE.COM; YULE LOG BY ©ALF PHOTO/STOCK.ADOBE.COM

guestroom. 5 to 8 p.m.; $40/child for 10-minute visits


OPEN DAILY AT 3 PM | PRIME RIB FRIDAY & SATURDAYS JAN-APRIL CLOSED MONDAYS & TUESDAYS

5153 OLD POST ROAD, CHARLESTON RI | 401.322.1829 | WILCOXTAVERN1730.COM


Contemporary Impressionism

www.juliebraytonfineart.com

47 High St Suite 212 Westerly RI


FALL & WINTER ANNUAL

25 DEC.

C E L E B R AT I O N S & H O L I D AY S

Christmas Brunch in Bistro

The day we’ve all been waiting for is here! Celebrate with Christmas brunch in the Bistro and keep the merriment up all afternoon. 8 a.m. to 4 p.m.; $62/adult, $25 child ages 6 to 12, complimentary for children 5 years old and younger (plus tax and gratuity)

25 DEC.

C E L E B R AT I O N S & H O L I D AY S

Christmas Dinner at COAST

An exquisite four-course dinner at COAST caps off this day of celebration. 6 to 9 p.m.; $125/person, $85/ person with wine pairing, complimentary for children 7 years old and younger

1 JAN. C E L E B R AT I O N S & H O L I D AY S

New Year’s Brunch at COAST

Let 2019 be filled with joy and good fortune! Welcome the new year with a delicious holiday brunch created by the Ocean House culinary team. 8 a.m. to 2:30 p.m.; $62 adult, $25/child, complimentary for children 5 years old and younger (plus tax and gratuity)

12 JAN. WINE & CULINARY ARTS

From Vine to Wine: Wines of Napa Valley Enjoy a unique wine and cheese tasting with the Wine Director at the Center for Wine & Culinary Arts. 4 to 6 p.m.; $65/person (plus tax and gratuity)

18 JAN. ARTIST ADVENTURES

PHOTOGRAPHY: CORK BY ©R GVC/STOCK.ADOBE.COM

Artisan in Residence: Meet & Greet Jillian Baker

31 DEC.

C E L E B R AT I O N S & H O L I D AY S

New Year’s Eve Gala

Celebrate the end of 2018 and arrival of 2019 during our 1970s-themed New Year’s Eve gala with live entertainment, food stations, complimentary cocktails and a midnight toast. We ask that this event be enjoyed by guests 21 and older. 7:30 p.m. to 1 a.m.; $185/person.

Meet ceramic sculptor Jillian Baker at the Old School House and hear about the enduring themes found in her colorfully glazed masks, sculptures, jardinieres and sea creatures. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

18 JAN. ARTIST ADVENTURES

Artisan in Residence: Creative Bowl Workshop Under the guidance of ceramic potter Jillian Baker, create a keepsake in the Old School House. Learn how to create an open bowl form

Celebrating New Year’s Eve at at COAST

in clay using hand-building techniques of coils and slabs, then blend in plaster molds of shells, leaves and fish into the design. The finished piece may be used as a planter, serving bowl or centerpiece. 2 to 4:30 p.m.; $65/person, $50 for Ocean House guests

19 JAN. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Jillian Baker Meet ceramic sculptor Jillian Baker at the Old School House and hear about the enduring themes found in her glazed masks, sculptures, jardinieres and sea creatures. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

19 JAN. ARTIST ADVENTURES

Artisan in Residence: Sea Creatures and Masks

Children’s Workshop Children ages 7 and older are invited to work with ceramic sculptor Jillian Baker at the Old School House, where you will make free style fish, turtles and sea creatures using coils and slabs. Supplies will be provided. 1 to 3 p.m.; $45/person, $30 for Ocean House guests

Make Art Enjoy a display of some of ceramic sculptor Jillian Baker’s finished works while learning about her life-long fascination with masks and mask-making. Reservations recommended; wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

20 JAN. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Jillian Baker Meet ceramic sculptor Jillian Baker at the Old School House and hear about the enduring themes found in her glazed masks, sculptures, jardinieres and sea creatures. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

20 JAN. ARTIST ADVENTURES

Up Close & Personal: How Artists

14 FEB. C E L E B R AT I O N S & H O L I D AY S

Valentine’s Dinner at COAST Let COAST set the mood with a tempting menu of four courses on the most romantic day of the year. Harpist Faith Leitner

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FALL & WINTER ANNUAL

15 FEB. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Susan Rosano Meet mosaic artisan Susan Rosano at the Old School House and learn how she applied her skills as a fine artist to creating mosaics in murals, mirrors, frames, flower pots and jewelry. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/person, complimentary for Ocean House guests

Learn how to work with mosaics with artist Susan Rosano.

15 FEB. ARTIST ADVENTURES

Artisan in Residence: Mosaic Framed Mirror Workshop Under the guidance of mosaic artisan Susan Rosano, create a keepsake in the Old School House. Learn how to create mosaic framed mirror using a wooden base, a beveled mirror, mosaic and mirror tile and jewelry pieces. Supplies will be

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provided. 11 a.m. to 1 p.m. and 2 to 4:30 p.m.; $65/person, $50 for Ocean House guests

16 FEB. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Susan Rosano Meet mosaic artisan Susan Rosano at the Old School House and learn how she applied her skills as a fine artist to creating mosaics in murals, mirrors, frames, flower pots and jewelry. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/ person, complimentary for Ocean House guests

16 FEB. ARTIST ADVENTURES

Artisan in Residence: Family Mosaic Workshop Families are invited to work with mosaic artisan Susan Rosano at the Old School House, where you will make mosaic elf and fairy houses, and accompanying small clothespin elves and fairies, by using small, wooden birdhouses, mini mosaic tiles and other materials. Supplies will be provided. 1 to 3 p.m.; $45/person, $30 for Ocean House guests

17 FEB. ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Susan Rosano Meet mosaic artisan Susan Rosano at the Old School House and learn how she applied her skills as a fine artist to creating mosaics in murals, mirrors, frames, flower pots and jewelry. Coffee, tea and croissants will

The Black & White Masquerade Ball at Ocean House

be served. 9 to 11 a.m.; $15/ person, complimentary for Ocean House guests

17 FEB. ARTIST ADVENTURES

Up Close & Personal: How Artists Make Art Enjoy a display of some of mosaic artisan Susan Rosano’s finished works while she discusses the process of design, color, line and composition. Reservations recommended; wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

15 MARCH ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Meredith Miller Meet photographer Meredith Miller at the Old School House, where she will share how Hopper, Rembrandt and Vermeer influenced her work. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/ person, complimentary for Ocean House guests

16 MARCH ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Meredith Miller

23 FEB. C E L E B R AT I O N S & H O L I D AY S

Black & White Masquerade Ball

Join us in your finest black and/or white cocktail attire—and a mask for a dash of mystery—for a swanky soirée spilling over with delicious food, live music and libations. 7 to 11 p.m.; $150/ person.

School House, where you will learn best practices for iPhone picture-taking. The illustrated lecture will be followed by a personal photo shoot during a walk of the premises, after which you will edit images and print your favorites. A discussion about form, content, subject matter and social media will follow. Download Snapseed app before workshop. 2 to 5 p.m.; $40/person, $25 for Ocean House guests

15 MARCH ARTIST ADVENTURES

Artisan in Residence: Creative Smartphone Photography Workshop Under the guidance of photographer Meredith Miller, meet at the Old

Meet photographer Meredith Miller at the Old School House, where she will share how Hopper, Rembrandt and Vermeer influenced her work. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/ person, complimentary for Ocean House guests

PHOTOGRAPHY: MOSAIC BY ©KULIKOVAN/STOCK.ADOBE.COM; CAMERA BY ©JIRI HERA/STOCK.ADOBE.COM

provides the evening’s melodies. We ask that this event be enjoyed by guests 8 and older. 5:30 to 9:00 p.m.; $125/person, $95/person optional wine pairing (plus tax and gratuity)


View beautiful art, learn new skills, or, brush up existing ones!

Avondale Arts offers a variety of enriching experiences, including painting, horticulture design, and Nantucket Basket workshops. Join us for art openings, book signings, trunk shows, and special events!

WWW.AVONDALEARTS.COM

A Curated Collection of American-Made Jewelry, Accessories, Ceramics, Hand Blown Glass and Clever Gifts. WWW.OMOJEWELS.COM

95 Watch Hill Road | Westerly, RI | (401) 315-5479


FALL & WINTER ANNUAL party at The Restaurant in Weekapaug Inn. A master brewer from D&V International will join us for a casual three-course, familystyle meal where each course is expertly paired with the brewer’s choice. 6:30 p.m.; $48/person (plus tax and gratuity)

3–4 NOV. N AT U R A L I S T

Seal Days

Weekapaug Inn during the holidays

6 MARCH ARTIST ADVENTURES

PHOTOGRAPHY: INN BY CHIP RIEGEL; BEER BY ©ATOSS/STOCK.ADOBE.COM

Artisan in Residence: Creating Stories Children’s Workshop Children ages 7 and older are invited to work with photographer Meredith Miller at the Old School House, where you will learn about creating and sequencing images. Supplies will be provided. 1 to 3 p.m.; $40/person, $25 for Ocean House guests

17 MARCH ARTIST ADVENTURES

Artisan in Residence: Meet & Greet Meredith Miller Meet photographer Meredith Miller at the Old School House, where she will share how artists Hopper, Rembrandt and Vermeer influenced her work. Coffee, tea and croissants will be served. 9 to 11 a.m.; $15/

person, complimentary for Ocean House guests

17 MARCH ARTIST ADVENTURES

Up Close & Personal: How Artists Make Art Enjoy a display of some of photographer Meredith Miller’s finished works while she presents a lecture about her current photographic series and gives insight into how she is inspired and how she finds source material. Reservations recommended; wine and cheese reception follows. 2 to 3:30 p.m.; reception at 4 to 5 p.m.; complimentary

WEEKAPAUG INN 7 OCT. C E L E B R AT I O N S & H O L I D AY S

Signature Event: Oktoberfest

Carve pumpkins, have fun

with arts and crafts and play games on the lawn at Weekapaug Inn while enjoying snacks, beer and wine during this signature annual fall event. Noon to 3 p.m.; $40/adult, $20/child (plus tax and gratuity)

As the days shorten and temperatures drop, harbor seals return to the lagoon for winter. Ride aboard the inn’s skiff as you scout the waters off the back lawn for seals on the rocks. Upon your return, learn more about the local pinnipeds and make sealthemed holiday ornaments. 1 to 5 p.m.; $15/hotel guests, $20/non-hotel guest

13 OCT. N AT U R A L I S T

Off the Beaten Track Explore the mills, dramatic rock formations, lighthouses, lovely communities and beautiful beaches of the southern shoreline during a four-hour tour with the Weekapaug Inn Naturalist. Lunch provided. 2 to 6 p.m.; $60/guest, $75/non-guests (plus tax and gratuity)

18 OCT. WINE & CULINARY ARTS

Brewmaster’s Social

Shake up your Thursday with a midweek house

8 NOV. WINE & CULINARY ARTS

Brewmaster’s Social

Shake up your Thursday with a midweek house party at The Restaurant in Weekapaug Inn. A master brewer will join us for a casual three-course, familystyle meal where each course is expertly paired with the brewer’s choice.

6:30 p.m.; $75/person (plus tax and gratuity)

17 NOV. N AT U R A L I S T

Trustom Pond Bird Walk Follow along as the Weekapaug Inn Naturalist leads you through Trustom Pond National Wildlife Refuge and helps identify some of the feathered creatures that call Rhode Island home. The stunning property features wellmaintained trails that meander through native grasslands, upland forest and lead to a large coastal pond. 10 a.m. to 1 p.m.; $20/guest $40/ non-hotel guest (plus tax and gratuity).

22 NOV. C E L E B R AT I O N S & H O L I D AY S

Thanksgiving Day Family-Style Dinner at The Restaurant

A family-style, three-course dinner is a wonderful way to celebrate a holiday meant to be shared with loved ones. Take pleasure in a meal created by the Weekapaug Inn culinary team and indulge in a mix of traditional favorites and creative interpretations of classics. 11:30 a.m. to 5:30 p.m.; $74/ adult, optional wine pairing $50/person, $37/child (plus tax and gratuity)

24 NOV. C E L E B R AT I O N S & H O L I D AY S

Holiday Wreath Workshop

The festive wreath is a perfect way to welcome your friends for a holiday gathering. Create your own that will be the envy of everyone who

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delicious shareable bites, freshly baked pastries, charcuterie and a la carte items while meeting the big man himself. 8 a.m. to 2:30 p.m.; $52/adult, $24/child, complimentary for children 3 years old and younger (plus tax and gratuity)

24 DEC. C E L E B R AT I O N S & H O L I D AY S

Feast of the Fishes Christmas Eve Dinner Valentine’s Day Dinner at The Restaurant at Weekapaug Inn

comes to your front door. 10 a.m. to noon; $65/person (plus tax )

2 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

Santa joins us for Sunday brunch, which includes delicious shareable bites, freshly baked pastries, charcuterie and a la carte items while meeting the big man himself. 8 a.m. to 2:30 p.m.; $52/adult, $24/child, complimentary for children 3 years old and younger (plus tax and gratuity)

8 DEC. N AT U R A L I S T

Birding Trip to Sachuest Point Join Captain Mark for a tour

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of this U.S. Fish & Wildlife Refuge and get an up-close view of the ducks, waterfowl and seals. If you’re lucky, you’ll catch a glimpse of a variety of raptors and owls often found in the area. Cameras and binoculars encouraged; snacks provided. 1 to 5:30 p.m.; $60/guests, $75/non-hotel guests (plus tax and gratuity)

Santa joins us for Sunday brunch, which includes delicious shareable bites, freshly baked pastries, charcuterie and a la carte items while meeting the big man himself. 8 a.m. to 2:30 p.m.; $52/adult, $24/child, complimentary for children 3 years old and younger (plus tax and gratuity)

9 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

Santa joins us for Sunday brunch, which includes delicious shareable bites, freshly baked pastries, charcuterie and a la carte items while meeting the big man himself. 8 a.m. to 2:30 p.m.; $52/adult, $24/child, complimentary for children 3 years old and younger (plus tax and gratuity)

16 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

20 DEC. C E L E B R AT I O N S & H O L I D AY S

Caroling Party

Get into the spirit of the season. Gather in the Garden Room at the Weekapaug Inn for some spirited caroling. 6 to 7 p.m. Food is priced a la carte.

23 DEC. C E L E B R AT I O N S & H O L I D AY S

Brunch with Santa

Santa joins us for Sunday brunch, which includes

A tradition of ItalianAmerican families, the Feast of the Fishes is a Weekapaug Inn custom. Enjoy a sumptuous three-course meal featuring the area’s freshest seafood and produce served family-style at The Restaurant. 5 to 8 p.m.; $75/ adult, optional wine pairing $50/person, $40/child (plus tax and gratuity)

25 DEC. C E L E B R AT I O N S & H O L I D AY S

Christmas Dinner at The Restaurant The countdown is over. Christmas is finally here! Celebrated the most wonderful time of the year with a multicourse, familystyle meal. 4:30 to 8 p.m. $68/person, $50/adult optional wine pairing, $35/ child (plus tax & gratuity)

DEC. C E L E B R AT I O N S & H O L I D AY S

New Year’s Eve Dinner

Celebrate before New Year’s resolutions come calling. Come together to bid 2018 farewell and welcome 2019 Weekapaug Inn with cocktails in the Garden Room, a five-course tasting menu in The Restaurant

and dancing and dessert in the Sea Room. 6:30 to 8:30 p.m. cocktails, 7 to 8:30 p.m. dinner (seating every subsequent 30 minutes); $125/person, optional wine pairing $50/person (plus tax and gratuity)

1 JAN C E L E B R AT I O N S & H O L I D AY S

New Year’s Day Brunch at The Restaurant

This is the perfect occasion to toast to health and happiness with loved ones and good friends. Start the new year in elegantly casual style with a tasty brunch that is expertly crafted by our award-winning culinary team. 8 a.m. to 2:30 p.m.; $52/ person, $24/child ages 5 to 12, complimentary for children 4 years old and younger (plus tax and gratuity)

14 FEB. C E L E B R AT I O N S & H O L I D AY S

Valentine’s Day Dinner at The Restaurant

Steal away with your sweetheart to Weekapaug Inn and delight in the most romantic day of the year. Fine dining has always been at the heart of the Inn experience, and we cannot think of a better way to reignite your passion for each other than with a spectacular four-course tasting menu. 5:30 to 9 p.m.; $65/person, $35/optional wine pairing (plus tax and gratuity)

PHOTOGRAPHY: SANTA HAT BY ©DMITRY RUKHLENKO/STOCK.ADOBE.COM;SHEET MUSIC BY ©GDVCOM/STOCK.ADOBE.COM; HERAT BY ©ZARIPOV ANDRE /STOCK.ADOBE.COM

FALL & WINTER ANNUAL


Capturing the Beauty...

SELLING LUXURY IN OVER 100 COUNTRIES

Lynn Azzinaro

Broker / Owner Licensed in RI & CT

401.742.4584

RE/MAX South County www.lynnazzinaroRE.com Each office independently owned and operated.

I aim for excellence and you should expect it. Real Estate agents with the RE/MAX Collection earn the satisfaction of their clientele with innovation and integrity. Settle For Nothing Less.


END QUOTE

photography by CHIP RIEGEL

“Half the F U N O F T R AV E L is the aesthetic o f l o s t n e s s.” — R A Y

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35 Offices 650 Sales Associates

Serving 140 $1,000,000+ Transactions $1.4 Billion in Sales in 2017* Your Local Real Estate Experts for over 40 Years with Regional and International Connections

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*Based on MLS statistics for all buyer and seller transactions from CCIAOR MLS, MLS PIN, State-Wide MLS and CT MLS for the period 1/31/17 - 12/31/17.

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