Weekapaug Inn Newsletter
Spring / Summer 2021
Guests and their offspring engaged in endless parties, beachside picnics, nature walks around the salt pond, bingo games, sporting tournaments, clambakes and the general merriment that ensued among families having fun.
from A Sense of Purpose: The History of Weekapaug Inn
Lauren DiStefano and Deborah Stewart
Ashimmery winter has drawn to a close at our enchanting pondside oasis, and nature has begun to bloom. What an honor it was to serve as a home away from home for our guests and community during the recent frosty months—a place to escape, and feel safe and secure. ≈ Whether you joined us for an overnight stay, a Signature Sunday Family Pasta Night or perhaps for a Cinema Under the Stars movie night, we thank you. We’re grateful for you, and for our remarkable Inn team members whose unwavering dedication towards excellence has once again earned us Forbes Five-Star status. ≈ And this year will only get better. Spring and summer programming will showcase the best of what you love about the Inn’s time-honored traditions. From culinary delights and annual events to excursions into nature. You’ll also see a few fresh faces on our team—energetic and passionate new associates who have been working hard to introduce even more onsite offerings. We are thrilled to welcome Executive Chef Scott Cummings and new Naturalist Teddy Beahm; get to know them in the pages ahead. This summer, Chef Scott and Teddy are teaming up to further fuse our culinary experiences and environmental immersions, from new menus at The Pondhouse to Sandbar, Bites & Bubbles motorboat outings. ≈ Exciting adventures are in store for guests of all ages. We look forward to welcoming you at the Inn this season.
The Pondhouse Returns with New Pond & Pasture Menu
Corinne Finn Heyl ≈ General Manager
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The Pondhouse private culinary experience returns this summer, with a vibrant new menu enjoyed in our open-air grounded treehouse overlooking the tranquil waters of Quonochontaug Pond. Serving lunch or dinner for up to four guests, the new culinary direction is a reflection of Executive Chef Scott Cummings’ background. Chef Scott spent his adolescence on the Eastern Shore of Maryland where he developed a love of cooking thanks to many a day spent in the kitchen with his grandmother. The new menu is inspired by those nostalgic tastes. A starter of Local Blue Crab Spread is a twist on rich and indulgent Chesapeake Bay crab dip. Delight in a Pond & Pasture entrée of grilled Narragansett Lobster, filet mignon and Hillandale Farm Chicken, each with a distinct marinade. Savory sides include Heirloom Corn Succotash and Skillet Marble Potatoes. For the grand finale, a modern interpretation of grandma’s pineapple upside down cake, Chef’s Summer Pineapple, featuring roasted caramelized
and each course is
Roederer Champagnes. Seatings will book quickly, so reserve early at weekapauginn.com/thepondhouse
These Boots are Made for Walking
Weekapaug Inn is known for laid-back luxury and barefoot elegance. But of course, certain occasions require a perfect shoe match. Luckily, our Hunter Borrowing closet now has even more boot and outerwear options for your outdoor adventures. New styles from the iconic British heritage brand include the technical Balmoral Rain Boot, as well as Hunter Kids Rain Boots for young explorers, some with sparkly glitter. In any season, our Hunter gear means that you will be shielded from inclement weather so you can focus on the natural beauty of our pond habitat.
For new Pastry Chef
Hayes, the sweet conclusion to a meal at The Restaurant is a top priority. Known in the kitchen for her chocolate prowess, the innovative chocolate sculptor oversees the Inn’s dessert program. Chef Maya’s many years of culinary hospitality experience include crafting delectable pastries for New England’s finest establishments. Whether you crave cakes or puddings, mousse or tarts, you’ll want to save your appetite for dessert during your Weekapaug Inn stay.
Several seasons back, Weekapaug Inn’s management team was considering additions to the Inn to further expand options for guest accommodations and event space. One requirement was at the top of the list: new structures should contain all the built-in comfort and state-of-the-art technical capacity afforded to guests in the main building. At the same time, like the Inn, the architecture should look as if it’s always been there.
Opened in September 2020, the Pavilion function space— alongside a pair of Carriage House Suites in a second, freestanding building—offers a luxurious retreat with commanding views of Quonochontaug Pond. We recently chatted with the Inn’s General Manager Corinne Finn-Heyl to learn some of the ways that the new spaces are being used.
“The gathering space in the two-story Pavilion has been
constructed on the second floor, and this fact is one of the reasons it works so beautifully. The structure’s pond-facing elevation provides a dramatic, wrap around water view. In good weather, the Pavilion’s floor-to-ceiling windows can be fully opened with the push of a button, allowing simultaneously for shelter and the feeling of being outside.”
With its hand-built wood-burning fireplace, and dramatic, soaring beamed ceiling, this breathtaking and memorable space suggests multiple occasions. It can accommodate up to 75 guests.
“Our goal was to build a stage for a wide range of activities, and provide guests with an absolute sense of place,” notes Corinne.
“An art show, a book reading, a yoga retreat, weddings and other celebrations can have the amazing backdrop and be surrounded by the beauty of nature. And for business meetings, this space is like
no other; its ambiance is stimulating and at the same time, very comfortable—perfect for team building and training.
Corinne anticipates that when the room is not reserved for private functions, it will be a popular location for Inn events that require a classroom or workshop setup. The Pavilion features a plating kitchen for catered events that may also be used for cooking classes.
“For example, this new area provides space for a true private chef experience,” says Corinne. “Guests can don aprons, get their own recipe books, and then dine on the menu they’ve helped prepare in the beautiful Pavilion. We anticipate that a number of resort activities will take place here.”
For Inn guests looking for the ultimate private getaway, the two Carriage House Suites offer the Weekapaug Inn experience in a separate, perfectly appointed package. Each of the two one-bedroom suites is located—like the Pavilion—on the second floor of a beautiful, cedar shingle-clad structure. The suites are the only Inn accommodations that offer sweeping views of both the Pond and the salt-marsh cove; there’s water wherever one looks.
Each suite has its own private entrance, covered parking and even a Tesla charging station. In addition to a king bedroom,
fully-equipped kitchen, laundry, living room with fireplace and one and a half baths, the suites have their own, completely private decks facing the cove; each features a deep soaking tub for the ultimate in outdoor relaxation during the warmer months. The living room’s sleeper sofa expands each accommodation’s capacity to four.
“A Carriage House Suite is a perfect couple’s getaway,” notes Corinne. “We’ve also quickly booked these suites for family vacations. The two suites can be connected, so they’re the ideal setup for parents traveling with children and nanny. Guests have the same amenities as the Inn, including room service, and at the same time they have the advantage of a kitchen and laundry, plus the intimacy and privacy of a self-contained accommodation.”
For Inn weddings, the suites are a perfect space for wedding party preparations: the bride and her attendants on one side, the groom and his crew on the other. The living rooms are ideal for hair and makeup, and the suites can also serve as a setting for a bride’s or groom’s wedding party lunch before the main event.
“We’re very proud of these new spaces, and we can’t wait to see what creative ideas our guests and Inn events staff will come up with for using the full potential of these facilities,” says Corinne.
Since joining Weekapaug Inn this past fall, Theodore “Teddy”
Beahm’s wholehearted enthusiasm for the great outdoors has been palpable in his role as Director of Recreation/Naturalist. Teddy helps guests engage with the landscape via guided beach walks, boating excursions, biking, bird watching and stargazing. Before arriving to the Inn, he spent a year at Grand Wailea, a Waldorf Astoria Resort in Maui, Hawaii where he fostered his appreciation of the natural habitat on land and sea. Teddy’s marine life knowledge is deep-rooted—he is a U.S. Coast Guard certified boat captain who began his career in the United States Marine Corps.
As the snow melts and we stow away our winter outdoor gear, the town of Weekapaug starts to show off its summer glow. Our flagship boat, Quonnie Queen, will be back at our dock along with a motorboat, various sailboats, kayaks and paddleboards. Visitors will notice some recent additions to our toy collection, such as a “new” 1967 Toyota Land Cruiser, fully restored and ready to take guests on a journey through time.
The golden rods that trace our shorelines will begin growing tall, accentuating their natural glow, while Milkweed, monarch butterfly’s favorite food, will start to come out of their dormant winter state. However, the most notable flora to return will be the rose hip bushes. These beautiful, vibrant green bushes with bright red fruit will mix with the North American beachgrass and line our coasts; ripening in late August.
With the foliage returning, striped bass—amongst many other fish species—will start to migrate back to New England waters. The Quonochontaug (Quonnie) Pond will help nourish Blue fish that arrive as small as 2 inches and grow to 10 inches by the time they leave in late September. Along with many local residents, smaller migratory birds will return to their summer homes, including Osprey that
will be back hunting fish on the Pond. Here at the Inn, we have bird houses that serve as dwellings for Purple Martins, North America’s largest swallow and nature’s best defense against mosquitoes.
Summers in Weekapaug grant us opportunities to witness Mother Nature’s work firsthand. From seeing the Oystercatchers return during our Napatree Point hike in June to our annual Horseshoe Crab Spawning Event, where thousands of mating horseshoe crabs line the shores of the Pond to mate and lay their eggs in the soft sand bottom—there is no shortage of magic.
In addition to boating and swimming, a main attraction is the shellfish! By summer, we will have soft-shelled clams, quahogs and muscles, littlenecks, razor clams and scallops right in our backyard allowing the Quonnie Rock Oyster farm to prepare for their upcoming September season.
—Teddy Beahm
Anyone who has been to Weekapaug knows that its natural beauty is amazing year-round. There’s always something to see and do, but this year Naturalist Teddy Beahm brings some new adventures to the schedule, in addition to tried-and-true activity favorites.
A Rhode Island native—born and raised in Newport— Teddy has lived on the water for most of his life and returns to his home state to guide Inn guests to well-known destinations and hidden gems. This spring, he’s organizing perennial Weekapaug favorites such as Champagne & Oysters in the Searoom [April 24, shuck your own if you like, he’ll teach you how]; a Kite Fly-Inn [May 30]; and the Night of the Spawning Moon [a horseshoe crab search ‘till after dark, May 26]. Along with Chef Scott Cummings, he has designed Sandbar Bites & Bubbles [a wine + hors d’oeuvres cruise on Quonochontaug Pond, monthly starting May 20]. The pair will cook up lots of cruise-and-light dining events throughout spring and summer. The pond is studded with quiet beaches ideal for a very private cocktail hour, and Teddy can get you there.
Outings have always been a part of the Weekapaug events schedule, and this spring guests can trek along with Teddy to
the scenic spots he’s chosen for the monthly Naturalist Series of outdoor journeys. Fend off the damp of April showers, meet him at the Inn’s Hunter closet to borrow some boots and other outdoor gear, and walk the National Wildlife Refuge at Ninigret Park on the 11th. On May 16th—during Military History Month—Teddy will introduce you to two forts that were used to defend the coastline: Fort Adams in Newport and Fort Wetherill in Jamestown. June’s event takes place on the 6th for a look at Napatree Point Oystercatchers and other local natural wonders. Summer has the best weather for reconnecting with nature, and Teddy will schedule guided kayak tours, teach guests the fine points of clamming, and help our youngest guests to fill a live tank with sea creatures they’ve netted, and then learn about their life cycles and habits in the salt pond environment. As the warm season approaches, watch our calendar for more excursions and onsite events to enjoy during an Inn stay.
“I want to put people into the water and share all the great experiences that the ocean has given me all my life,” says Teddy. For more information about the aforementioned activities, and others currently being organized, visit weekapauginnevents.com.
One of the features that makes the Inn such a special place is the dedication of our staff; it’s a team effort that we’re proud of. We introduce one of our talented associates here:
Scott Cummings, Executive Chef
Now a veteran of Ocean House Management (OHM) properties with his most recent posting at Inn at Hastings Park in Lexington, Mass., Scott Cummings joined Weekapaug Inn as Executive Chef this past September. He brings a lifetime of experience to his new role. After his mother urged him to find a practical career when he told her of his wish to be an artist, Scott began to develop his creative gifts in the world of fine cuisine at the age of 15, washing dishes in a restaurant and then graduating to the prep table. His journey has taken him far and wide. Originally from Chicago, Scott had moved east with his mother and grandmother early on, developing a love for seafood as he grew up in Maryland. Attending Baltimore International College for the Culinary Arts, he targeted his education toward fine dining and learned the necessary skills in the kitchens of some of the country’s most renowned Certified Master Chefs. After apprenticing with the late Peter Timmins, storied chef at The Greenbrier in West Virginia, a move to the Ritz-Carlton in Naples, Florida followed. By chance, an excursion with his then-girlfriend (now wife) to her family’s place in Martha’s Vineyard led to a 13-year stopover there. Among other Vineyard
restaurants and his own place at one point, Chef Scott ran the kitchen at The Outermost Inn in Aquinnah—owned by James Taylor’s brother Hugh—and his reputation for guest-pleasing cuisine was sealed.
Longing for the beach environment he had loved on the Vineyard, Weekapaug was a natural fit. You’ll see Chef Scott’s influence on The Restaurant, and new side dishes for the Brasserie’s classic bistro menu. The Restaurant’s updated menu categories—Shell, Garden, Mill, Sea and Field—hint at some great tasting possibilities to come. And for the summer, watch for new nature-plus-food events conjured up by Chef and the Inn’s Naturalist Teddy Beahm.
In his spare time (though he admits he does not allow himself very much), Chef Scott and his wife love to explore the natural beauty of the South County area. They also look forward, post-pandemic, to crossing off faraway travel destinations from their bucket list.
surrounded by an unsurpassed mix of pristine ocean beach, a quiet and easily navigable salt pond, and vast expanses of unspoiled marsh and fields.
You’ll see Chef Scott’s influence on The Restaurant, and new side dishes for the Brasserie’s classic bistro menu. The Restaurant’s updated menu categories—Shell, Garden, Mill, Sea and Field—hint at some great tasting possibilities to come. And for the summer, watch for new nature-plus-food events conjured up by Chef and the Inn’s Naturalist Teddy Beahm.
First time guests at the Inn often wonder how this luxury resort came to be built in its plum position in the pristine and historic community of Weekapaug. Individuality and impeccable quality of amenities distinguish all OHM and Relais & Châteaux properties, and Weekapaug Inn stands out for its idyllic setting.
Sited a good distance from any other commercial establishment, it is
This happy confluence of desirable attributes dates back to the days of the Inn’s founders. Frederick and Phebe Buffum were Westerly natives whose entrepreneurial spirit led them to plant an orange grove in Florida in the early 1890s, and brought them back to Rhode Island after a sequence of deadly frosts in two seasons had devastated their southern investment. While sitting in the family’s Weekapaug beach cottage which the Buffums had named “The Briars,” Fred looked out at Block Island Sound and the long, dune-bordered beach to the east, and had a vision for a guest house that would welcome visitors from New England and beyond—offering warm, family-style hospitality.
The idea for Weekapaug Inn was born.
The Buffums built the first iteration of Weekapaug Inn on a pristine stretch of beach, over the dunes and just a hundred
1899, standing three stories high with enough rooms to accommodate 30 to 40 guests. Details of its construction and the immediate positive response of visitors from near and far to this new summer resort can be found in Chapter 4 of A Sense of Purpose: The History of Weekapaug Inn, published in 2019. The book provides a richly illustrated narrative of our 121-years-and-counting story, and is on display and available to purchase at the Inn, the Ocean House boutique and through our online shop: oceanhouseri.com/boutique
Your Invitation: See Us in a Different Season
High season at the Inn passes quickly, but there is no reason to wait a year to return. In the fall and into the winter, Weekapaug retains its magic. As the seasons change every part of Weekapaug evolves in a burst of fall color. For those who will not skip a daily workout, hikes and biking are refreshing pastimes in the cooler air; hop on one of our Inn bikes, or gather outdoor gear from our Hunter Closet. On the pond and at the beach, Naturalist Teddy can point out the abundance and diversity of bird life as hundreds of species stop by for a rest during the fall migration. Winter ducks arrive, and there’s always a new bit of nature to admire. The Naturalist series of excursions change in the fall, with trips planned to Newport, the haunted highlights of Westerly (costumes welcome for this October event), and even a November guided (by Teddy) Turkey Trot through Weekapaug, followed by some warming hot cocoa.
Inside the Inn, Chef Scott will continually update menus to reflect the produce, meats and seafood that are at their finest in the cool weather months. Watch the schedule for Champagne & Oysters events in October and November, or spend a Sunday evening with us for Family Pasta Night. As the days shorten, enjoy a look at the Harvest Moon from the Inn telescope, or paddle out on the pond under its soft glow. And, as always, the Inn puts on an amazing Thanksgiving feast, and the evergreens on the lawn twinkle with thousands of tiny lights to greet the holidays. Spend a weekend, or make your visit a weeknight respite from your day-to-day workweek. You can share the fun, too: bring your employees for a company party they are sure to remember. We at the Inn are happy to make you feel embraced and at home, away from home, whatever occasion you wish to celebrate.
April 3 &10: Santa Margherita Pasta Cooking Class
3 to 4 p.m.; $45/adult, $15/child ages 4 to 12*
April 4: Easter Egg Hunt
11:30 a.m. to noon; $15 donation/child for non-hotel guest, complimentary for overnight guest and members
April 4: Easter at Home
11 a.m. to 2 p.m.; $65/per person*
April 4: Easter in The Restaurant Noon to 6:30 p.m.; $74/adult, $37/child ages 4 to 12, children 3 and under are free*
April 11: Naturalist Series: Ninigret Park Walk
3 to 6 p.m.; $30/hotel guest, $40/non-hotel guest*
April 11, 18, 25 & May 2:
Signature Sunday Family Pasta Night 4:30 to 9 p.m.; $35 or $45/person, 50% off child ages 9 to 12, Free 2 courses from Kid’s menu (8 and under)*
April 24: Champagne & Oysters 5:30 to 6:30 p.m.; $60/person*
May 9: Mother’s Day in The Restaurant Noon to 6:30 p.m.; $74/adult with optional wine pairing $50/person, $37/child ages 4 to 12, children 3 and under are free*
May 16: Naturalist Series: Exploring Fort Adams and Fort Wetherill Noon to 4 p.m.; $30/hotel guest, $40/non-hotel guest*
May 20, June 11 & Aug 10: Sand Bar Bites & Bubbles
5 to 6:30 p.m.; $40/adult*
May 26: Night of the Spawning Moon to Observe Prehistoric Horseshoe Crabs
5 p.m. slideshow presentation, 8:30 to 10 p.m. outing; $20/hotel guest, $40/non-hotel guest*
May 26: Supermoon Viewing Event 8 to 9 p.m.; $20/hotel guest, $40/non-hotel guest*
May 30: Kite Fly-Inn featuring Kite Demonstrations and Workshop 1 to 3 p.m.; $35/person*
June 6: Napatree Point OysterCatchers Historical Tour with The Naturalist 9 a.m. to noon; $20/guest*
July 1, 8, 15, 22, 29 & Aug 5, 12, 19, 26: Lobster Boil & BBQ on the Guest Lawn 6 to 10 p.m.; $110/adult, $45/child ages 4 to 12, children 3 and under are free*
July 2, 9, 16, 23 & Aug 6, 13, 20: Oktoberfest at the Weekapaug Inn Biergarten
6 to 9 p.m.; $75/person, $25/child ages 4 to 12, children 3 and under are free*
July 4: Independence Day Family Carnival
7 to 9:30 p.m.; $145/adult, $70/child ages 4 to 12, children 3 and under are free*
July 12: Saturn and Jupiter Viewing 9 to 10:30 p.m.; complimentary
July 24: Harvest Moon Paddle 7:30 to 9 p.m.; $30/person*
July 30: Brewmaster’s Dinner with von Trapp Brewing 6:30 to 10 p.m.; $75/person*
Aug 21: Sinatra Songs on the Pond 8:15 to 9:30 p.m.; $45/adult; $20/child ages 4 to 12, children 3 and under are free*
All social distancing and safety protocols will be in place. Event details are subject to change as we comply with all governmental guidelines for events and gatherings.
Inn
“One of the most romantic weekend getaways in New England.”
≈ Town & Country
“Weekapaug Inn provides couples the opportunity to reconnect with nature (and each other) with a quintessential coastal New England experience.”
≈ Parade
“The new Carriage House Suites at Weekapaug Inn are among the top suites in the country.”
≈ Elite Traveler
“One of the top perfect escapes from New York you can reach by car.”
≈ Departures
“Pastry chef at Rhode Island’s Weekapaug Inn Maya Hayes is known in the kitchen as the chocolate wizard.”
≈ Departures
