Ocean House Waves Newsletter: Jan/ Feb/ Mar/ Apr 2016

The quiet of winter blankets the coast with a peace interrupted only by the churning seas just steps away.

The aroma of spiced cider wafts from our kitchens, luring us in from the cold. Days are spent curled up in front of a roaring fire, as we revel in the serenity of the season.

January/February/March/April 2016

Letter from the President and Group Managing Director Dear Friends, Last year was a great one for Ocean House.

Celebrating the fifth anniversary of the reopening of Watch Hill’s grand dame was a tremendous milestone for us. I would like to thank all of our guests and members who helped make it a reality; without you, none of it would have been possible, and I hope we can continue to exceed your expectations for years to come.

Looking to the future, we’re excited to dive into 2016. We have a host of events for you to enjoy, from seasoned favorites like our Farm + Vine Dinner Series and Culinary Boot Camp to new In the Kitchen and From Vine to Wine classes. The OH! Spa welcomes back its popular Wellness Weekends, and our annual

Social Notes

Black & White Masquerade Ball raises money for Westerly’s WARM Center, a wonderful organization providing emergency shelter and a soup kitchen for the community.

On behalf of the associates and managers at Ocean House, I wish you a very happy and healthy year ahead. We look forward to sharing it with you.

Best Wishes,

daniel a. hostettler

President & Group Managing Director, Ocean House Management LLC

CABARET ON THE LAWN September 4, 2015

ANNUAL TREE LIGHTING AND COMMUNITY OPEN HOUSE November 28, 2015

Ocean House Waves

OH! Spa Wellness Weekend

Friday–Saturday, March 11–12 Treat yourself to a weekend dedicated to health and wellness for the mind, body and soul. As the colors of spring bring new life to Ocean House, take part in a wellness discussion, guided beach walk, fitness classes, and a hands-on smoothie-making class with the Food Forager. Enjoy your choice of a facial, massage or body treatment, and exclusive discounts on any additional treatments. At the end of the weekend, return home with peace of mind and a specially selected seasonal spa gift.

Package includes:

Customized itinerary created by our Spa Concierge Fitness classes Fitness consultation with one of our fitness professionals Use of pool and Fitness Center Discount on additional services and retail products Seasonal spa gifts selected for you

$500/ hotel guest, $550/ non-hotel guest (plus tax ). For more information, please contact the OH! Spa directly at 401.584.7070.

local favorite

Jonathan Edwards Situated in the quaint town of North Stonington, Connecticut, Jonathan Edwards Winery sits on a beautiful 48-acre hilltop in farm country not far from the coast. The Edwards family has taken a unique approach to providing the best wine tasting experience possible. Jonathan Edwards handcrafts both premium Napa Valley and estate Connecticut wines to highlight each coast’s unique climate. The two diverse product lines complement each other and allow guests to sample delicious wines that showcase what each area is known for. Ocean House guests can enjoy special privileges such as complimentary tastings and an exclusive annual Wine Camp Weekend hosted in conjunction with the Jonathan Edwards team.

Condé Nast Traveler Readers’ Choice Awards

We are incredibly thankful to our friends and guests for casting their votes in Condé Nast Traveler’s 2015 Readers’ Choice Awards. We were named No. 2 in the Top 20 Resorts in New England, and among the top 50 Best Hotels in the World! The magazine’s editors said their voters “declared a passion for the authentic, the personalized, the unexpected.” We wouldn’t expect anything less from our guests, and we strive to provide you with an authentic, personalized and sometimes unexpected experience during each and every visit. Thank you again for casting your vote in 2015. We look forward to seeing what 2016 has in store!

employee

Spotlight

Nick Ayala

Guest Services Manager, Ocean House

Like many, Nick Ayala learned early on that once you experience the magic of Ocean House, it’s difficult to stay away.

Nick joined the Ocean House team as Guest Services Manager in September after valeting at the property the previous summer.

“After parking cars all summer, I knew I wanted to work here full time. The property, the people, everything makes this place special,” he said. “When the position became available, I knew I had to apply.”

A native Rhode Islander, Nick’s passion for the hospitality industry began as a teenager. He started valeting cars with United Parking LLC in Providence’s Federal Hill neighborhood when he was just 17.

He worked at the Ritz-Carlton in Fort Lauderdale, Florida, as a valet runner before becoming a valet supervisor and entering the manager training program. When Nick returned to the Ocean State to be closer to family, he reconnected with United Parking. The company had a new client and thought Nick would be a perfect fit.

As it turns out, Ocean House agreed.

In his current role as Guest Services Manager, Nick is most likely one of the first people guests will encounter upon their arrival at Ocean House—and fortunately so—he’s a great guy to know. Nick oversees the resort’s Mercedes-Benz Program and can happily arrange a test drive in one of the four new luxury vehicles on property. He also manages the bell valet team, which means guests never have to lift a bag or worry about their vehicle’s safekeeping. And it’s not uncommon to find him assisting with check-in or offering guests a chilled, refreshing glass of champagne.

However, Nick’s job is about much more than quantitative tasks and responsibilities; it’s about building meaningful relationships. With his welcoming personality and relaxed, vibrant smile, it’s easy to see why guests gravitate toward him.

“The best part of my job is when you leave a lasting impression on someone. When a guest returns to the property at a later date and remembers you because you made a positive impression on them, that’s special.”

When he’s not at work, Nick enjoys spending time with his family, his two dogs (a boxer and an English bulldog) and cheering on the Indianapolis Colts.

January/February/March/April 2016

Farm + Vine Dinner Series Our Farm + Vine Dinner Series returns this March and features an amazing lineup of talented chefs, fresh, locally sourced food and expertly selected wine pairings. Our culinary masters will prepare hors d’oeuvres and a four-course dinner in Seasons, highlighting a local farm and featured ingredient. wednesday, april 6 Chef Jeffrey Lizotte of ON20 in Hartford, Connecticut, uses produce from Starlight Gardens in Durham, Connecticut, with wine pairings from Penfolds.

wednesday, march 2 Chef Devin Bozkaya of the Bedford Post Inn highlights Sugar Hill Farm’s Berkshire pork from Pine Plains, New York, perfectly paired with wine from Lamberto Frescobaldi of Luce della Vite.

Farm: Starlight Gardens, an organic farm known for its salad and micro greens, Farm: Sugar Hill’s Berkshire pigs are is one of the first farms in the region to use raised on the farm’s surrounding season extension techniques with hoop 7:00 p.m. in Seasons; $75 / person (plus tax care and gratuity). For reservations, please call 401.584.7000 or book through OpenTable. pastures and hillsides.

Their houses. With several hoop houses on site, and respect for their animals Starlight Gardens sells produce year round results in a depth of flavor to restaurants and at area farmers markets. that has to be tasted to be believed.

7:00 p.m. in Seasons; $95 / person (plus tax and gratuity).

For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

From Vine T O

W I N E

Once a month, Ocean House hosts a weekend focused on wine in our new Center for Wine & Culinary Arts.

Meet the Sommelier at an intimate wine and cheese reception on Friday evening, followed by a wine seminar on Saturday.

Friday–Saturday, January 15–16

Friday–Saturday, March 11–12

Rhone Valley Wines

Wines of the Pacific Northwest

The vineyards of the Rhone Valley, which form a corridor between the Mediterranean and Northern Europe, have been producing wines for at least 2,000 years. Learn the secrets of Rhone Valley wines, and choose the perfect bottle to suit your palate.

Superbly balanced Pinot Noirs, crisp Rieslings, rich and heady Syrahs—these are only a few of the expertly crafted wines being produced in the Pacific Northwest’s wine countries. Explore the spectrum of wines from Oregon and Washington State with the Ocean House Sommelier.

Friday–Saturday, January 22–23 Loire Valley Wines

Friday–Saturday, March 18–19

The Loire Valley is one of France’s most diverse wine regions, producing exemplary wines in every style. With several distinct wine regions, each offering their own distinct grapes, appellations and styles, let the Sommelier guide you through these fascinating wines.

Investigate wines produced in the characteristically cool climates of the Northeast. Explore varieties from New York, Rhode Island, Connecticut and Massachusetts.

Wines of the East Coast

Friday–Saturday, April 15–16

Friday–Saturday, February 12–13

Spirits 101

Wines of Tuscany

Located in central Italy, Tuscany is home to some of the world’s most notable wine regions. Ideal for grape growing, the soil and weather conditions have given rise to some rare and much loved varieties. Explore some of the best with the Ocean House Sommelier.

Learn the basics of gin, vodka, whiskey, tequila and brandies in this comprehensive class. Explore the history of production methods, ingredients and flavor profiles of these classic spirits.

Friday–Saturday, April 22–23 Wine 101

Friday–Saturday, February 19–20 Wines of Piedmont Piedmont in Italian means “at the foot of the mountain.” It is also the region that produces the largest number of best known, noble and prize-winning wines. Explore and taste through some of the more popular blends with the Sommelier.

Equip yourself with the skills to approach a wine list with confidence! Explore the fundamentals of wine and learn about noble varietals, how they’re made, and taste through various styles to familiarize your palate with the world of wine.

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person (plus tax).

For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Ocean House Waves

FARM + VINE

or mulled apple cider, it will fill your house with a comforting aroma. (I wonder if that’s why the call it comfort food?) Anything that slowly cooks or bakes in the oven will overwhelm any negative feelings, and feed your winter-weary soul.

The slow cooker is convenient, but a sturdy Dutch oven burbling for hours in the oven makes you feel like you’re really doing something special! My favorite recipe for this method is braised osso buco with root vegetables.

fresh tips fresh tips

Slow Cooking Strawberries!

The winter months in southern New England can be grueling. The days are short, dark and cold. No one wants to go outside, and you haven’t seen a fresh vegetable or piece of fruit since who knows when!

This time of year is the reason comfort food was invented. The house is hermetically sealed, the heat is blasting, and everyone is getting sick of smelling everyone else. To help shed those winter blues, may I suggest some slow cooking. Whether a stew or a braise, tomato sauce

You can’t really go wrong with this dish. With lots of root vegetables, garlic, hearty herbs, and whatever stock you have available, this is a wintertime feast. If you’re a storm-tested, winter-approved New Englander like me, you might even have some friends willing to brave the cold and snow on a dark winter evening to come over and enjoy a glass of warm, spiced apple cider, and braised veal shanks. Yes, spring will be here soon, but make the winter just a little better for a neighbor, friend or family member, and I bet you’ll be the first one invited to their summer barbecue.

from our kitchens

Osso Buco Ingredients 6 1¼-inch thick veal shanks 4 tablespoons oil, divided oil 1 tablespoon unsalted butter 3 cups finely diced onion 1 cup diced celery ¾ cup diced carrot 1 cup diced parsnip 1 sprig rosemary, chopped 1 large sprig thyme ¾ cup dry white wine 1 28-ounce can Italian plum tomatoes 1 cup stock (chicken, beef, veal or chicken) 1 bay leaf Kosher salt and freshly ground black pepper

Heat the oven to 325°F. Season the veal shanks with salt and pepper.

Heat 3 tablespoons of oil in a Dutch oven over medium-high heat, then add the veal shanks. Sear until nicely browned on both sides, approximately 2 to

Paul McComiskey Food Forager / Director of Culinary Education

3 minutes per side. Remove veal shanks from heat and set aside.

Return the Dutch oven to medium heat, add the butter and remaining 1 tablespoon of oil. When the butter is melted, add the onion, celery, carrot, parsnip, rosemary, thyme, bay leaf and 1 teaspoon of salt.

In The Kitchen: Culinary Education Series

Cook the vegetables, stirring occasionally, until lightly browned.

Increase the heat to medium-high, add the wine and

Saturday, January 23 Cocktail Party Pro*

cook, scraping up any brown bits with a wooden spoon, until the wine is reduced by a quarter.

Under the guidance of the Ocean House Food Forager, create an array of elegant single-bite finger foods, sure to make you the envy of any cocktail or dinner party. Using more than 30 different ingredients, mix and match colors, flavors and cooking techniques to create eye-popping, delicious hors d’oeuvres.

Add the canned tomatoes, with their juices, to the broth and bring to a boil. Add the veal shanks and cover.

Move the pan to the preheated oven and braise the veal until fork-tender, about 1½ to 2 hours, checking the liquid occasionally.

If liquid has cooked down, add additional broth to keep the liquid level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull

Saturday, March 5 In the Kitchen with a Future Chef

apart easily.

As a teaching resort, Ocean House is a firm believer in investing time in training energetic individuals who want to learn the art of hospitality. Join us for a hands-on class, taught and facilitated by an ambitious young cook who has recently joined our culinary team.

Saturday, March 19 Easter Treats Saturday, February 20 Healthy Eats: Burn Off the Chocolate Explore healthy alternatives to the daily foods that have become commonplace in our western diet. Along with the Food Forager, create an abundance of unique flavors using “super foods” for breakfast, lunch and dinner.

Just in time for the holiday, join the Ocean House Pastry Chef for a fun class on creating classic Easter desserts, dinner bread, chocolate confections and decorating techniques.

Saturday, April 2 Wine and Cheese Fondue Explore the world of wine and cheese in one pot! Learn to make a delicious traditional cheese fondue from start to finish with the Food Forager.

Saturday, April 16 Traditional Paella You’ll feel like you’ve been transported across the Atlantic as the Director of Culinary Education teaches you the ins and outs of Spain’s national dish in this intensive, hands-on class.

1:00 to 4:00 p.m.; $75/ person (plus tax). * Cocktail Party Pro: $95/ person (plus tax). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

January/February/March/April 2016

Valentine’s Dinner in Seasons & Concert with Scott Dreier Friday, February 12 and Saturday, February 13 The perfect setting for a romantic dinner, let Seasons set the mood with a tempting Valentine’s menu offering four palate-enticing courses. Then retreat to the Ballroom for a delectable dessert buffet and intimate performance of classic love songs by Scott Dreier.

Dinner and Concert: 6:00 to 9:15 p.m.; $125/ person (plus tax and gratuity). Optional wine pairing for an additional $65/ person.

Dinner only: Seatings at 6:00 or 9:30 p.m.; $95/ person (plus tax and gratuity).

Optional wine pairing for an additional $65/ person.

Concert and Dessert: 7:30 to 9:15 p.m.; $45/ person (plus tax and gratuity).

Black & White Masquerade Ball There’s No Place Like Home

Saturday, February 27 Follow the Yellow Brick Road to our most lavish event of the year— the Black & White Masquerade Ball! This year, the Wizard of Oz serves as the inspiration for a fabulous black tie affair benefiting the WARM Center of Westerly. Dressed in your finest cocktail attire and a decorative disguise, make your way to the Emerald City, all the while indulging in delectable dinner and dessert buffets, an open bar and live entertainment provided by the New Providence Big Band.

7:00 to 11:00 p.m.; $125/ person (includes tax & gratuity).

100 percent of the proceeds will go directly to the WARM Center. Contributions are tax deductible. Reservations can be made through the WARM Center by visiting www. warmcenter.org or calling 401.596.9276.

Ocean House Culinary Boot Camp Friday—Saturday, April 22—23 Our popular Ocean House Culinary Boot Camp returns this spring for another intensive, hands-on culinary opportunity.

Study basic cooking methods, learn expert knife skills and enjoy culinary discussions. The elite Ocean House culinary team will be your guides as you hone your cooking skills in our stunning, 3,000-square-foot Center for Wine & Culinary Arts. Amid our award-winning collection of wine and stateof-the-art Gaggenau-outfitted demonstration kitchen, you’ll master techniques used by the world’s most talented chefs.

The camp includes two full days of instruction, an introductory food and wine pairing course, lunch on Friday and Saturday, an Ocean House apron, a 3½-inch paring knife and 7-inch chef’s knife. $495/ person (plus tax and gratuity). Accommodations are available at a 20% discount for attendees. For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Ocean House Waves

easter at ocean house

Getaway Package

Après Sea Winter Package

Children’s Easter Tea in Seasons Friday, March 25 and Saturday, March 26 Join us for Ocean House’s signature high tea, bursting with whimsical charm and featuring our favorite tea party guest, Alice in Wonderland. Mini sandwiches, petit fours and a storybook reading will delight your little ones.

3:00 to 5:00 p.m.; $38/ adult, $22/ child ages 4 to 12, children 3 and under free (plus tax and gratuity).

Easter in Seaside Ballroom and Seasons Sunday, March 27 Ignite the Christmas spirit at our annual Tree Lighting Ceremony and Community Open House.

Stay warm with hot cocoa as you and your loved ones join carolers–and Santa Claus–in welcoming the arrival of the holidays to Watch Hill.

Brunch Buffet: Seatings 10:00 a.m. to 4:00 p.m.; $78/ adult, $35/ child ages 4-12, children 3 and under free (plus tax and gratuity). Dinner in Seasons: Seatings from noon to 4 p.m.; $85/ person ages 8 and older, children under 8 order à la carte from children’s menu (plus tax and gratuity). Optional wine pairing for an additional $65/ adult.

Experience the enchantment of winter at Ocean House with an exclusive package designed to banish the winter blues, warm your soul and rejuvenate your senses.

Offer valid from January 6, 2016, through March 31, 2016 Enjoy luxurious accommodations in a Deluxe or Terrace Water View Room One-on-one “10-Minute Meals” class with Ocean House Food Forager $100 resort credit to be used toward a spa treatment of your choice Two Ocean House mugs Rates starting at: $420 per night for Deluxe King & Deluxe Double Accommodations $480 per night for Terrace King & Terrace Double Accommodations

Easter Egg Roll and Hunt Sunday, March 27

Please call 888.552.2588 for rates and availability.

Hop over to Ocean House for the annual Easter Egg Roll and Hunt! The South Lawn buzzes with excitement as children race to the finish line, with spoon and egg in hand. The fun continues with a traditional Easter egg hunt on the East Lawn, where delicious treats are waiting to be found. Afterward, join the Easter Bunny in the Lobby for pictures.

*General Package Restrictions Room rates based on double occupancy and vary by room type and time of reservation. Package excludes alcohol (unless otherwise noted), tax, gratuity, and resort fee. Food Forager tasting experience based on availability and requires advance booking. Limit two people per package. Not applicable to groups. Resort credit, if applicable, will be deducted from incidental charges upon checkout and cannot be applied toward the room rate. All reservations require a $100 non-refundable deposit. All cancellations are subject to a $100 administrative fee, and cancellations must be received more than 7 days prior to arrival to avoid a penalty charge to your credit card equal to 50 percent of the full stay or 100 percent of a one-night stay. Additional fees may apply. Excludes holidays.

Blackout dates apply.

Egg Roll begins at 10 a.m.; Egg Hunt begins at 10:35 a.m.; Pictures with Easter Bunny at 11 a.m. ; $15/ child for non-hotel guests, complimentary for in-house guests and members.

Movie Night Sunday, April 24

The Fox and the Hound As spring returns to Watch Hill, chase away the winter chills with Movie Nights at Ocean House. Join us for a delicious buffet inspired by the film, classic theater snacks, freshly popped popcorn and a lineup of beloved Disney classics that will have you singing and dancing along.

6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free (plus tax and gratuity).

For tickets, please visit OceanHouseEvents.com or call 888.552.2588.

January/February/March/April 2016

Events at Ocean House

15–16 JAN UARY – From Vine to Wine: Rhone Valley Wines

18–19

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

22–23 JAN UARY – From Vine to Wine:

Loire Valley Wines

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

M A RC H – From Vine to Wine: Wines of the East Coast of the U.S.A.

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

19 M A RC H – In the Kitchen: Easter Treats 1:00 to 4:00 p.m.; $75/ person

23 JA N UARY – In the Kitchen: Cocktail Party Pro

25 & 26 M A RCH – Children’s Easter Tea

12–13 FEBRUARY – From Vine to Wine: Wines of Tuscany

27 M A RC H – Annual Easter Egg Roll and Hunt

12–13 FEBRUARY – Valentine’s Dinner in

27 M A RC H – Easter Brunch in Seaside Ballroom

Dinner and Concert: 6:00 to 9:15 p.m.; $125/ person. Dinner only: Seatings at 6:00 or 9:30 p.m.; $95/ person. Concert and Dessert: 7:30 to 9:15 p.m.; $45/ person.

Optional wine pairing during dinner for an additional $65/ person.

27 M A RC H – Easter in Seasons

1:00 to 4:00 p.m.; $95/ person

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

Seasons and Concert with Scott Dreier

19–20 FEBRUARY – From Vine to Wine: Wines of Piedmont

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

20 F E BRUARY – In the Kitchen:

“Alice in Wonderland”

3:00 to 5:00 p.m.; $38/ adult, $22/ child ages 4 to 12, children 3 and under are free

Egg Roll: 10:00 to 10:25 a.m. Egg Hunt: 10:35 a.m.; Free for in-house guests and members, $15/ child for outside guests

Seatings from 10:00 a.m. to 4:00 p.m.; $78/ adult, $35/ child ages 4 to 12, children 3 and under are free

Seatings from noon to 4:00 p.m.; $85/ person, children 7 and under order à la carte from the children’s menu. Optional wine pairing during dinner for an additional $65/ person.

6

A P R I L – Farm + Vine Dinner with Chef Jeffrey Lizotte of ON20

7:00 p.m.; $95/ person

Healthy Eats—Burn Off the Chocolate

2 A P R I L – In the Kitchen: Wine & Cheese Fondue

27 F E BRUARY – Black & White Masquerade Ball

15–16 A P R I L – From Vine to Wine: Spirits 101

2 M A RCH – Farm + Vine Dinner with

16 A P R I L – In the Kitchen: Traditional Paella

1:00 to 4:00 p.m.; $75/ person

7:00 to 11:00 p.m.; $125/ person

Chef Devin Bozkaya of Bedford Post Inn 7:00 p.m.; $95/ person

5 M A RC H – In the Kitchen:

In the Kitchen with a Future Chef

1:00 to 4:00 p.m.; $75/ person

11–12 MARCH – OH! Spa Wellness Weekend $500/ person for hotel guests, $550/ person for day guests

11–12

MARCH – From

Vine to Wine: Wines of the Pacific Northwest

1:00 to 4:00 p.m.; $75/ person

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

1:00 to 4:00 p.m.; $75/ person

22–23 A P R I L – Ocean House Culinary Boot Camp $495/ person; accommodations available at 20 percent discount for attendees

22–23 A P R I L – From Vine to Wine: Wine 101 Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

24 A P R I L – Movie Night: The Fox and the Hound 6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

Prices do not include tax and gratuity. For reservations to any of these events, please visit OceanHouseEvents.com or call 888.552.2588.

What They’re Saying About Us ...

These notable publications have recently featured Ocean House!

“Ocean House is one of Rhode Island’s most iconic luxury resorts, but it’s not afraid to try something new. Venture down to the basement level and you’ll find yourself tucked away in the elegant, 3,000-square-foot Center for Wine & Culinary Arts … participants get a front row seat to a series of daily demonstrations from the resort’s on-staff food forager.”

CELEBRATED LIVING, Fall 2015

“Much of her original charm and grace remain, but this Relais & Châteaux property now features all the comfort, convenience and technology modern guests demand ... The Ocean House oozes old-world elegance but stuffiness or la-di-da attitudes are entirely non-existent.”

THE GLOBE AND MAIL, TORONTO, CANADA September 2015

One Bluff Avenue Watch Hill, Rhode Island 02891 OceanHouseRI.com 401 584 7000