Weekapaug Inn 2017

EAT LIKE A LOCAL Authentic Dining Every Time

BEACH ROMANCE How to Plan a Perfect Wedding

BEST OF THE COAST Where to Go Off-Season

TIP SHEET

Travel Advice from Our Experts

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FALL 2017/ WINTER 2018

cover photography by GEORGE ROSS

CONTENTS 10 Welcome Letter

33 Traveler

We host some of the most spectacular parties in New England. Here’s a look at a few of this past season's most talked about gatherings.

There’s plenty to see and do within a short walk or drive from Ocean House and Weekapaug Inn. This guide will show you where to go for culture, food and shopping.

by Derve Jean

21 Insider

40 Road Trips

13 Social Network

The people who make your stay at our resorts unforgettable reveal how they like to explore new places.

27 Journeys

44 Perfect Pairing

Jennifer Backman brings her bold approach to COAST at Ocean House for one of the finest dining experiences in the region.

by Owen McDonald

67 Seaside Muse

54 Romantic Touches

72 The Fall & Winter Annual

As a guest in our Signature Suites, you have access to amenities and services that take a luxury getaway to the next level.

by Judy Ostrow

These three couples created one-of-a-kind weddings at Ocean House and Weekapaug Inn. Here’s how they did it. b y Ki m Ka v i n

61 Edible Artistry

Meet Devin Bozkaya, executive chef at The Restaurant at Weekapaug Inn and the polymath of Quonnie Pond.

by Owen McDonald

Guest rooms at Ocean House have a fresh new look that’s in step with the resort’s effortlessly chic ambience.

by Judy Ostrow

Discover a full calendar of events for the fall and winter seasons—more than 75 experiences designed to create lifelong memories for our guests.

88 End Quote

PHOTOGRAPHY BY GEORGE ROSS

Each property in the Relais & Châteaux portfolio is intriguing, but here we highlight three truly dreamy destinations.

by Owen McDonald

Our partnership programs with Mercedes-Benz and BMW give guests the chance to take the wheel and set their own course.

by Owen McDonald

48 Living Large

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WELCOME

photography by CHIP RIEGEL

A Fine Year in Our Wake It’s time to celebrate achievements and set our sights on new experiences just over the horizon

P

principals

Ocean House Hotel Partners

president + group managing director Daniel A. Hostettler

editorial directors Rachel Volante Bridget Gadoury

creative director Amy Vischio

editor

Jeanne Craig

art director

Holly Keeperman

Dear Friends,

production director

As the holiday season draws near and our seventh anniversary at Ocean House comes to a close, I’d like to thank you for your continued support of the Ocean House Management Collection, and reflect on the accomplishments achieved in 2017.

Over the past year, Ocean House saw numerous inspired improvements, many of which you’ll explore in the following pages. In February and March, all 49 guest rooms underwent a multimillion-dollar renovation replete with new fabrics, furnishings and state-of-the-art, in-room technology. Then, in the midst of a busy summer season, COAST by Jennifer Backman opened to rave reviews, replacing Seasons as Ocean House’s on-property, fine-dining restaurant.

At Weekapaug Inn, Executive Chef Devin Bozkaya and his team continued to make magic in the kitchen, further positioning The Restaurant as one of the leading farm-to-table establishments in the region. Learn more about Chef Devin and how he prepares for dinner service in this issue.

Also in this issue, discover the benefits of living large in an Ocean House or Weekapaug Inn Signature Suite; explore everything there is to do and see in Southern Rhode Island and the surrounding area; view our Social Calendar, which lists upcoming events; and share in the romance as some of our newlyweds offer you a glimpse into their big day.

Finally, in an effort to highlight the best of our properties and location in any season, the next issue of Ocean House and Weekapaug Inn magazine will hit mailboxes in April. I hope you’ll be pleased with the new, biannual format and added lifestyle pieces.

Please enjoy the latest issue, and I look forward to welcoming you as our guest in the season ahead.

contributing writers

Kerri Rak

Bridget Gadoury Derve Jean Kim Kavin Owen McDonald Judy Ostrow

contributing photographers Chip Riegel George Ross

PRESIDENT/PUBLISHER Jonathan W. Moffly

VICE PRESIDENT/EDITORIAL + DESIGN Amy Vischio

VICE PRESIDENT/FINANCE + OPERATIONS Brian R. Feidt

VICE PRESIDENT/SALES + MARKETING Pete W. Michalsky

VICE PRESIDENT/TREASURER Elena Moffly

SALES MANAGER Karen Kelly

ACCOUNT EXECUTIVES Yours in hospitality,

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

Lisa Hingst Gabriella Mays

© 2017/2018 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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by OWEN McDONALD

JOURNEYS

DESTINATIONS

Our staff loves to explore different hotels, especially other Relais & Châteaux properties.

Here are three of our favorites

S T. B A R T S B Y Y. S A N D A K ; E U R O B Y © J E F F C A M B E L L - S T O C K . A D O B E . C O M ; S KU L L A N D Q U O T E B Y S T O C K . A D O B E . C O M

Deep Blue Blooming coral makes this island a diver’s delight.

Dollars & Sense The official currency in St. Barts is the Euro, although it’s no longer part of the EU.

Treasure Hunt St. Barts was once a buccaneer hideout.

Plunder is still believed to be hidden here.

David Rockefeller He bought a vacation home in 1957 and cemented the island’s luxe reputation.

Very French Traces of Swedish Colonial rule exist, but St. Barts is decidedly French in language, cuisine and style.

ST. BARTS Hôtel Le Toiny

On the windward shores of tropical St. Barts is this Caribbean island’s Côte Sauvage, which translates to “wild coast.” When Caribbean connoisseurs escape to St. Barts, many head straight for the less touristy southwestern side, where you can find Anse Toiny, an immaculate white sand beach. It looks out past the Bay of Toiny to the Caribbean Sea—endlessly alive for those with passion and a sense of adventure.

One could pitch a tent on Anse Toiny and be happy, but an infinitely better idea is Hôtel Le Toiny, which overlooks the tranquil scene.

It’s an exclusive property with a staff that respects and

protects the privacy of guests.

Set on a pretty hillside, Hôtel Le Toiny is one of only four Relais & Châteaux member properties in the entire Caribbean. That number is modest because of the exacting standards of the Paris-based hospitality alliance. Hôtel Le Toiny’s inclusion in the alliance is a testament to General Manager Luc Lanza and his expert staff, which maintains a

delicate balance of superb service and (somehow) near invisibility. Solitude is the hyperlocal currency here.

Deriving full benefit from its unique vantage, Hôtel Le Toiny sits on a 42-acre palm grove adjoined by Anse Toiny. The hotel has 14 stunning suites composed of 13 one-bedroom villas and one junior suite. All have awe-inspiring views of the beach and bay, as well as their own entrances, parking, private terraces and gardens.

Guests here are safe from the eyes and ears of neighbors.

Above: One Lavish meals, of 14 stunning nude sunbathing suites (left); and dips in the the entrance to the hotel’s personal pools restaurant. of these cosseted villas make for a purer intimacy.

It’s positively liberating.

Lanza and his team of perfectionists never stop creating flawless moments for guests. They ferry them to the private Le Toiny Beach Club and make arrangements for them to dine at the redesigned Le Toiny Restaurant, with its champagne sitting area and infinity pool. The staff also helps visitors step into sensory heaven at the Serenity Spa Cottage. Here, guests experience the wild coast of St. Barts in the most civilized way. letoiny.com

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DESTINATIONS

$800 Million The amount Ontarians spend each year on beer, wine and spirits.

ONTARIO

Langdon Hall Country House Hotel & Spa Arctic persona aside, Ontario, Canada is hot. Yes, the province is capped by the frigid inland sea known as Hudson’s Bay, with its “deadliest catch” charisma, but down south, it sizzles.

About an hour’s drive outside Toronto is the handsome town of Cambridge.

Seated at a confluence of rivers, it’s no surprise this used to be mill country.

Today, the surrounding Waterloo Region is a rising tech hub.

The place itself is unique as four adjoining towns reluctantly merged decades ago to form Cambridge. Echoes of that municipal shotgun marriage still reverberate

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here in the personalities of old neighborhoods. There’s a good deal of history, with impressive architecture to match, and the new Cambridge is being slowly colonized by gourmet coffee bars and artisanal shops.

Enlightened travelers who’ve explored this area have long known about Langdon Hall Country House Hotel & Spa, the superb Relais & Châteaux inn that’s operated here since the 1980s. Built as a Gilded Age summer house for the wealthy Wilks family, it eventually met the fate of many grand residences. The founders left and the great house faded. When architect William Bennett and his wife, Mary Beaton, purchased the property in 1987 it greatly needed an overhaul. After two years of renovations, Langdon Hall opened as a luxury hotel in 1989, instantly joining

Getting There Toronto-Pearson International Airport, or Highway 401

Above: the ranks Langdon Hall of Canada’s in Cambridge finest manor was first built as a house inns. summerhouse It became a for the wealthy Wilks family. member of the Relais & Châteaux alliance about a year later.

Even now that process is rarely so swift, which speaks volumes about Langdon Hall.

There are 60 guest rooms, varying in style from exquisite Master Suites in the main house to the country comfort of the Stable Lofts and Suites.

There’s also a collection of other imaginative spaces, most with wood-burning fireplaces,

all immaculately appointed with things like feather beds and classic soaker tubs.

Accommodations are set on the property’s rambling 75 acres.

Langdon’s idyllic Victorian gardens are peerless in the province. The property is the main reason people vacation in Cambridge. And while General Manager Mark Steenge says his clientele includes more and more Millennials, you won’t see many people with smartphones in hand. “They come here to unplug. We have Wi-Fi throughout the property, of course” he says, “but guests like to disconnect from that, if only for a night.” langdonhall.ca

Local Landmark Ontario shares Niagara Falls with New York State. It’s a summer favorite of tourists on both sides of the border.

Cultural Cues Torontonians get cranky when visitors say, “It’s like a smaller, cleaner [insert name of their home city].”

ONTARIO TOP BY JONATHAN BIELASKI; ONTARIO ROOM BY JUSTYA SOKOLWSKI; FLOWER BY ©NGUYEN THAI- STOCK.ADOBE.COM; AIRPLANE BY PESHKOV- STOCK.ADOBE.COM; NIAGRA FALLS BY ©MBC WRITING- STOCK.ADOBE.COM; TOR ONTO BY ©DARIO RICARDO - STOCK.ADOBE.COM

FUN FACTS Province Founded: 1872 Official Bird: The common loon Iconic Symbol: The white trillium flower

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L A R G E

by JUDY OSTROW photography by CHIP RIEGEL + GEORGE ROSS

Living

EXPERIENCES

Guests in an Ocean House Signature Suite have access to amenities and services that take a luxury getaway to the next level

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S

umptuous is just one of many superlatives that come to mind when describing a stay in an Ocean House Signature Suite. The 18 luxuriously appointed accommodations have been individually designed and furnished, giving each space a unique ambience and personality reflected in its name and décor. Facing the spectacular southwestern Rhode Island coastline, every suite provides a distinct point of view for guests. Interiors open to wonderful waterfront views, and each suite has its own private outdoor space to enjoy the ocean breezes and beautiful natural light.

Perfectly equipped, not only for relaxation but also for dining and entertaining, these accommodations can be used like a vacation cottage— as a private, spacious and self-contained environment with everything at one’s fingertips. And because they are contained within the walls of the triple five-star Ocean House, the luxury continues past the front door.

“Every kind of service offered at Ocean House can be customized for guests in our Signature Suites, down to the smallest details,” says Toni Scotto, the resort’s director of member relations and Signature Suites. While all standard amenities are available—including enjoyment of Ocean House’s white sand beach, the services of the OH! Spa, participation in the multitude of scheduled daily activities and dining at the restaurants—much more awaits a suite guest.

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Suite Privileges

The suite experience begins with a high degree of attention that allows guests to enjoy a truly carefree stay. For instance, Signature Suites offer dedicated concierge service.

Scotto calls suite guests daily, to make sure that their needs and expectations are attended to without a pause, and any questions answered.

“I like to leave small gifts for our suite guests every evening, a token of our appreciation that they have chosen Ocean House as their go-to getaway,” says Scotto. She notes that many families and groups of friends return year after year to the same suite, while others select a different suite for each stay. Because the Signature Suites have highly individualized furnishings and accessories—an impressive group of interior designers put their skills to this task— every space provides a fresh take on luxury. From the triplex Tower Suite, with its dramatic views and the touch of designer Cindy

Left: The Tower Suite is a triplex with dramatic views and custom interiors designed by Cindy Rinfret.

Below: The Penthouse Suite boasts 4,000 square feet of interior space.

Right: Guests of all Signature Suites enjoy dedicated concierge service.

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Rinfret evident in its elegant furnishings, to the childfriendly Dune Grass Suite with its private garden and piratethemed bunk room, each accommodation offers its own unique delights and surprises.

The suites range in size from the expansive studio spaceplus-patio of the Beach Rose Suite to the Penthouse, with its lavish floor plan of 4,000 square feet of interior space and 2,000 square feet of private outdoor space. In every Signature Suite, meticulous care has been taken to provide all the comforts of a luxurious home away from home. While outdoor spaces provide extra square footage in fine weather, each suite also has its own working fireplace, operable in the cooler months.

All suites are equipped with iPads, which allow guests to explore the property, view menus and order from Ocean House’s 24-hour room service, look at the day’s scheduled activities, book appointments, and request deliveries. Some suites are equipped with

The Suite experience begins with a high degree of attention and service that allows guests to enjoy a truly carefree stay.

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Bose sound systems for the televisions and stereo speakers, operable from any Bluetooth device. In-suite food and beverage include a bar stocked with a selection of premium spirits, and a snack basket filled with treats for any time of day. Signature Suite guests can also take advantage of members-only privileges at Ocean House’s very private Club Room. Its hushed, plush, wood-paneled surroundings provide an intimate space for lunch and

dinner service.

Signature Suite kitchens come fully equipped for food preparation, so that guests have more choices for dining in. Scotto has noticed that the pre-order grocery service available for Signature Suites is becoming increasingly popular. “Food can be ordered, delivered and stored even before the guests arrive, so that they have the option of cooking on their own. Or, they can order up the personal services of an Ocean House

THE INN EXPERIENCE

Just down the road at Ocean House’s sister property, Weekapaug Inn, four more suites provide yet another opportunity for a signature stay. Set at the shore of Quonochontaug Pond and steps from a private and pristine ocean beach, the Great Egret, Piping Plover, Green Heron, and Osprey Suites each provide 1,800 square feet of luxuriously appointed space; fireplaces and soaking tubs are standard amenities. Many of the same on-site privileges that Ocean House provides to its suite guests are extended to suite residents at Weekapaug Inn, including pre-stocked kitchens, private instruction, in-suite meals, and the opportunity for in-suite entertaining. In addition, the Inn’s naturalist and recreation staff can provide unparalleled private exploration of the nearby natural wonders. A fleet of watercraft and access to some of the most beautiful and unspoiled stretches of Rhode Island make possible a completely relaxed, refreshing and unique experience just outside the Inn’s front door.

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chef to cook for them,” says Scotto.

With a bit of notice, almost any service or activity available at Ocean House can happen in-suite. This includes cooking lessons with a member of the culinary staff, or personal instruction about wines from the Ocean House sommelier. In-suite massage, along with hair and makeup appointments, are also possible, to make a pampering experience even more so.

Suite Events

Signature Suites are an ideal choice for a family or small group of friends who want to vacation together or enjoy a special occasion as a group, such as a birthday, anniversary, or reunion.

However, these spaces also serve as locations for suite guests to host a larger event in an unsurpassed setting.

“Many people who are seeking a venue for an intimate wedding, a mini-celebration for a couple’s anniversary, a renewal of vows, or other occasions involving a dozen, twenty or thirty guests don’t always think of Ocean House. They just don't realize that a number of our Signature Suites have sufficient space and ideal interior and exterior layouts

to host this type of party in an unforgettable location,” says Scotto. “Guests will be surrounded by the beauty of Ocean House, and at the same time the hosts can entertain in perfect privacy, set apart from other resort activity.” She recalls a number of small wedding ceremonies that have taken place in a Signature Suite.

“Ocean House can provide exceptional service and attention to detail for an intimate event, just as we do for a large wedding or party that books the entire hotel,” says Scotto. “You can celebrate anything here.”

Top: In the Seaglass Suite, high style is married with the comforts of home, such as a fireplace and a stocked bar.

Left: At Weekapaug Inn, Piper Plover is one of four Signature Suites.

Below: Suite guests can call in the services of the pampering professionals at OH! Spa.

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b y O W E N M CD O N A L D p h o t o g ra p h y b y C H I P R I E G E L + G E O R G E R O S S

CUISINE

Meet Executive Chef Devin Bozkaya, the polymath of Quonochontaug Pond

Above: Right:

edible artistry

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E

ven if they served only PB&Js, people would still flock to dine at The Restaurant at Weekapaug Inn in Westerly, Rhode Island.

The serene venue is situated at the heart of the property, where there’s so much going on, from wildlife to nightlife. Here, you feel part of it and yet apart from it. Massive windows dominate the south wall of the dining room, framing lush grounds, lending the effect of a living Monet masterpiece. That’s a rare, fair feature in any restaurant. You already feel satiated in the wink it takes for bread and cocktails to arrive.

The Restaurant at Weekapaug Inn made its mark as one of the most superior kitchens in New England decades ago, and it boasts an eminent lineage of chefs.

These days, it’s red-hot, which has everything to do with Executive Chef Devin Bozkaya. He’s an intriguing figure in the culinary world, with authentic old-country roots and a refreshing new artistry. Before becoming fluent in Relais & Châteaux standards as sous chef at The Inn at Little Washington (where he was schooled by Grand Chef Patrick O’Connell), and before he received even wider acclaim as chef de cuisine at New York’s Bedford Post Inn, Bozkaya had a more serious choice to make: Left: Right:

—CHEF DEVIN BOZKAYA

robotics or international marketing.

“I was first accepted to the University of Washington as a pre-engineering student for the mechanical engineering program,” Bozkaya says. “I thought I would go into robotics.” He also dreamed of attending the Culinary Institute of America (CIA) when he was just 16 years old and working as a weekend cook at the Red Robin in Anchorage, Alaska. In the end, he earned a very sensible bachelor’s degree in international business and marketing. But growing up in his native Turkey, Bozkaya’s grandmother taught him all about food, and

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those lessons stuck. So, after acquiring that sensible degree, he attended the CIA, where his career path began.

Bozkaya belongs to a somewhat newer group of sensational chefs who could have been anything—bankers, lawyers, marketers—and in some cases, now are.

Drawn away from lucrative careers in major fields, these chefs prefer hectic kitchens for a single reason: passion.

Turn, Turn, Turn

Each dish on Bozkaya’s imaginative menus maps to the season, and each whispers and roars about life on Quonochontaug Pond. Bozkaya has a delicate touch—his triumphant Lobster Fricassee testifies to it—yet there’s a boldness to his choices.

It goes back to the things he first learned from his grandmother. “Ours is the only profession that has to satisfy all five senses to truly be perfect,” he says. He talks fervently about food in terms of beauty, color, aroma and even sound. “A meal at a restaurant is an experience; it’s not only what’s on the plate,” he says.

Bozkaya's Middle Eastern roots show in his preference for Mediterranean and Ottoman ideas about texture, fresh a la minute preparations, light sauces and vinaigrettes. He also has access to a secret weapon: the celebrated foraging and mongering program established by Ocean House Management to stimulate excellence in its many restaurants. “To invest in this as a dedicated position within a company is amazing,” he says, speaking of OHM’s food forager, Chef Paul McComiskey. “For me it is a true exhibition of the farm-to-table concept, beyond the mere marketing trend that it’s been for the last few years.” And this man knows a marketing trend when he sees one.

The filmic quality of dining here is in part due to the interplay of light and life in an atmosphere founded on extraordinary hotel design. You may also notice that service here is an art form. These are people who

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truly love hospitality. Jocelyn, my server for the evening, was as warm and delightful a person as you could hope to meet, and a total pro. How can you fail to be impressed by someone who first brings Jonah crab dressed in a crème fraiche vinaigrette, served with cucumber, radish and almonds?

Paired with a Turasan Winery Turkish Emir the combination was both light and summery. For the second course, there was Raviolini—housemade pasta filled with braised short rib that's served with eggplant caponata and finished with a red pepper coulis. Crozes Hermitage, a Rhone Valley Syrah was a full-bodied accompaniment.

Now, back to Bozkaya’s Narragansett Lobster Fricassee. The subtle, butter-poached tail is often accompanied by potato gnocchi, peas and summer squashes finished with a rich shellfish sauce. The Sandhi chardonnay is produced in a Burgundian style, with a creamy soul that’s ideal for lobster.

:

—CHEF DEVIN BOZKAYA

A Happy Ending

Whether you’re dining in Turkey or Rhode Island, always leave room for dessert. At The Restaurant at Weekapaug Inn, there’s Double Chocolate Mousse Bombe in passion fruit granita. Imagine enjoying

Left:

a cup of outstanding “Inn Blend” French press from local roaster Dave’s Coffee (created exclusively for Weekapaug Inn), while sitting in this living Monet. In that moment you realize Bozkaya has done it: All five senses are deeply satisfied.

“Our guests come for an experience: to be entertained, to be treated with kindness and to be pampered” he says. “In all the chaos of a busy restaurant, seeing the smiles of people enjoying something created with your own hands is why I chose the kitchen over the boardroom.”

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