Ocean House Waves Newsletter: Jan/ Feb/ Mar/ Apr 2017

The quiet of winter blankets the coast with a peace interrupted only by whitecaps crashing along the shoreline.

Fires crackle in our kitchens and fireplaces, drawing you in from the cold with their warmth. Erase the effects of winter on body and spirit with a visit to the OH! Spa. Feast on hearty fare in Seasons that will keep you nourished through the long winter months. This is a wonderful time to visit Ocean House, hibernating in luxury as you watch the frosty world outside.

January/February/March/April 2017

Letter from the President and Group Managing Director Dear Friends, Happy new year to all our friends and members! We’re excited for the year ahead and hope you will join us for the array of events we have planned for you.

In February and March we look forward to refreshing our guest rooms with new furnishings and technology. In order to best accommodate the renovation, we will close the hotel and OH! Spa February 20 through March 15. Seasons and The Bistro will be open on the weekends. Please refer to our website for hours and availability.

Stay warm in the chilly months with cooking and wine classes in our Center for Wine & Culinary Arts, reconnect with your loved one at our Valentine’s concert with the fantastic

Social Notes

Scott Dreier, and donate to a worthy cause while enjoying our annual Black & White Masquerade Ball. Looking ahead, we’re already anticipating spring with our celebration of Easter in April with a beautiful brunch in our Seaside Ballroom or a four-course lunch in Seasons. We hope you will join us this winter!

OH! Spa Babymoon Weekend Celebrate new life and savor a relaxing escape tailored specially for expectant mothers and their partner or friend.

Enjoy a massage, prenatal-appropriate exercise classes, a cooking demonstration in the Center for Wine & Culinary Arts and, of course, a special gift for baby.

Package for Two Includes:

daniel a. hostettler

ANNUAL CHRISTMAS TREE LIGHTING November 26, 2016

The new year ushers in a renewed sense of energy and gusto for the endeavors that lie ahead at Ocean House.

Exciting new developments in 2017 are intended to create a familiar yet refreshed guest experience as we enter our seventh year.

Friday–Saturday, March 24–25

Warm regards,

President & Group Managing Director, Ocean House Management LLC

Coming in 2017

One-hour “Mother to Be” Massage for the mother to be and a one-hour Custom Massage for a partner or friend A special yoga class Cooking demonstration in the Center for Wine & Culinary Arts A special gift for baby

Beginning in mid-February, all 49 guest rooms will undergo a head-to-toe renovation, revealing an updated aesthetic while maintaining the coastal New England charm for which the resort, and the area, is known. The months-long, multimillion-dollar makeover will take place during a six-week shutdown, allowing Ocean House Design Group and designer Peter Niemitz unimpeded access as the renovation unfolds.

Some of our loyal guests will recognize the rich ceramic tile entryways, custom wool carpets, updated technology and renewed color palettes from rooms 301 and 215 that served as “model rooms” for guest feedback prior to the total renovation.

$550/ couple for hotel guests, $600/ couple for day guests (plus tax and gratuity). For more information, please contact the OH! Spa directly at 401.584.7070.

“We selected a mix of warm, natural woods, white painted woods, and linen and chenille fabrics to create an eclectic mix of colors, finishes and materials that all come together to create visual interest,” Niemitz said.

Fabrics will include new toile, linens and chenille by Scalamandré and Lee Jofa that complement each other to create an element of warmth and richness. Another thoughtful update, the in-room technology will see a significant upgrade. New state-of-the-art televisions, nightstands with hidden phone- and device-charging connectivity, and Bluetoothenabled sound systems will add convenience and modernity to the otherwise classic scheme. Custom in-room bar trimmings—think chic, leather-clad ice buckets and trays, and a reimagined selection of beverages—are also included in the revitalization.

With a projected reveal slated for the start of the busy spring season, we look forward to welcoming you as our guest!

employee spotlight

Amanda Tokarski CHILDREN’S CHRISTMAS PARTY December 17, 2016

Director of Housekeeping, Ocean House

There’s no place like home. Just ask Amanda Tokarski, who rejoined Ocean House’s team this fall as Director of Housekeeping following roles at Weekapaug Inn and Watch Hill Inn, properties in the Ocean House Management Collection.

“I have been very fortunate to experience all of our properties, with the exception of Spicer Mansion, in various management positions,” Amanda says. “I’m so excited to return to where my time with the OHM Collection began. Every day we continue to write the chapters in Ocean House’s history, and I enjoy being part of this story.”

Ocean House Waves

She remained there until this past fall when she returned to her Ocean House roots.

“No day is ever the same in the hospitality field, and each day offers a new challenge,” she says. “It’s what I love about my job.”

Amanda’s passion for the hospitality industry began as a child, when she fondly recalls traveling to various hotels with her parents and sisters.

“It always intrigued me seeing what made each property unique,” she says. “When it came time to start deciding on a career, hospitality was always at the forefront of my mind as something that I would enjoy.”

Amanda attended Johnson & Wales University in Providence, where she earned her undergraduate degree in international hotel and tourism management and her master’s in business administration.

Amanda first joined Ocean House in 2010 as a floor valet and quickly rose through the proverbial ranks. She was promoted to Lead Floor Valet and then Assistant Director of Housekeeping shortly thereafter. In 2012 Amanda was tapped as the Director of Housekeeping at the soon-to-reopen Weekapaug Inn.

In her role as Director of Housekeeping, Amanda is responsible for managing the floor valet team, the teams that oversee the resort’s public areas and laundry, and the teams that service the guest rooms for day and evening services, ensuring that each space meets the highest standard of service.

With her valuable experience opening a property, Amanda was named Manager of Watch Hill Inn in February 2014, just months before the Ocean House Villa property opened its doors.

“Our guests are 100 percent why I do what I do on a regular basis. I enjoy adding the special touches that make the memories for guests.”

January/February/March/April 2017

FARM + VINE

In The Kitchen: Culinary Education Series Saturday, January 14 & Saturday, January 28 Stocks and Soups There’s no better way to fend off the bitter chill of winter than with warm, homemade soups. Create a variety of flavorful soups utilizing everyday ingredients, and learn the secrets to enhancing store-bought stocks.

The same class is offered on both dates.

Saturday, February 11 All Things Chocolate Nothing says “I love you” quite like homemade, chocolaty confections. Under the expert guidance of the Ocean House Pastry Chef, create sweet treats to savor at home with your valentine.

Farm + Vine Dinner Series

wednesday, april 5

Saturday, March 25 Spring Cheese Fondue Explore the all but forgotten fun of fondue!

In this innovative class, learn the secrets to the perfect pot using simple ingredients, and master tips and tricks sure to make your next get-together one to remember.

Saturday, April 8 & Saturday, April 29 Wild Edibles—Identify and Eat Discover the foods that sustained the human race long before farmers began to cultivate the land. Ramps, fiddleheads, trout lily and wine cap mushrooms are just a few of the flavors you’ll explore with the Ocean House Food Forager. The same class is offered on both dates.

1:00 to 4:00 p.m.; $75/ person (plus tax). For reservations, please visit OceanHouseEvents.com or call 888.281.0809.

Celebrate the fresh flavors of spring with the return of Ocean House’s Farm + Vine Dinner Series. Chef Justin Melnick of The Terrace at the Charlotte Inn in Edgartown, Massachusetts joins the Ocean House culinary team to craft hors d’oeuvres and a spectacular threecourse dinner highlighting ingredients from a local farm. In April, wine pairings from Kobalt Wines in the Napa Valley complete the not-to-be-missed experience.

7:00 p.m. reception in the Center for Wine & Culinary Arts, 7:30 p.m. dinner in Seasons; $95/ person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.281.0809.

From Vine T O

This winter, along with various meat farms, I plan to explore all the local apiaries I can find.

It has been a difficult year for beekeepers. The drought has created a decline in honey production in New England, and it’s important that we support all our food producers to ensure they’ll continue producing! We all know bees go from plant to plant, flower to flower, drinking nectar and pollinating plants. But where, you ask, does the honey actually come from?

W I N E

Join us at Ocean House for a weekend focused on wine. Meet the Sommelier at an intimate wine and cheese reception on Friday evening. Discuss the chosen topic and sample a selection at a seminar on Saturday.

Friday–Saturday, January 13–14

Friday–Saturday, March 17–18

Syrah vs. Shiraz

Wines of the East Coast

While Syrah and Shiraz are the same grape, they can be manipulated to produce different wine varietals. A winemaker might bottle a “Shiraz” to indicate a rich, lush, riper, more fruit-forward wine in the Australian spirit, or they might call it “Syrah” to indicate a French influence, with more fruit restraint. Learn to tell the difference with our Wine Director during this two-day event.

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

Friday–Saturday, April 7–8 Wines of Southern Italy

Friday–Saturday, January 20–21 Whiskeys of the World A complex and strictly regulated spirit, whiskey is the drink of choice for many whether served neat, on the rocks or in a classic cocktail. Discuss and taste whiskeys from Ireland, Scotland, Canada and the United States.

Italy boasts some of the world’s most notable wine regions, and in this class we’ll explore the varietals native to the southern half of the country. Join the Ocean House Sommelier and taste your way through southern Italy.

Friday–Saturday, April 14–15 Wines of Northern Italy

Friday–Saturday, February 10–11 Wines of South America

Since Jesuit missionaries brought viticulture to the continent in the 1500s, the wine-producing nations of South America have worked hard to improve the quality of their wines, and it’s paid off. Explore these treasures with the Ocean House Sommelier.

Northern Italy is home to some of the oldest wine-producing regions in the world. Learn about geography, history, grape varieties and regions, and explore the spectrum of wines with the Ocean House Sommelier.

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 888.281.0809.

Ocean House Waves

fresh tips fresh tips

Honey Strawberries!

Working as a Food Forager and foraging in the seasonal Northeast, one of the questions I get asked most often this time of year is “What do you do in the winter?”

This is a valid question, as most people assume my job consists of traipsing through the woods with a little wicker basket picking mushrooms and wood sorrel. However, although the spring and summer seasons are fraught with zealous vegetable farmers and every kind of produce you can imagine, fall and winter allow for a different kind of excitement. Personally, I enjoy being able to take a slower, more introspective look at some of our neighboring food producers.

The OHM Collection chefs are like-minded in their passion for local food, and they source ingredients from within a 150-mile radius of the properties. That’s a lot of ground to cover. Each cold New England season affords our chefs the opportunity to take a closer look at some of the more intricate menu items we always are trying to expand upon. This can occur on a trip to a farm raising duck in the fall, visiting a dairy farm on a snowy winter day, or picking up raw honey from an apiary just after spinning the last honey of the season. This is the special time of year when I really get to know some of the farmers and food producers that can easily be overlooked during the busy warmer seasons.

When bees return to the hive they deposit the nectar they’ve collected from plants and flowers within a two- or three-mile radius.

The bees then evaporate the water in the nectar by flapping their wings, leaving just the sugar behind. This is honey.

When you have less rain, plants become dry, and the nectar stops flowing into the flowers. Bees will still make honey, but it will be far less. In a normal, rain-filled spring and summer, bees produce more than enough honey for themselves and then share the excess with humans.

In a drought year where less honey is produced, beekeepers are left with the option of harvesting all the honey to sell to humans or leaving the short stock behind for the bees. If they choose the former, the bees will starve and die; if the choose the latter, they are left with no honey crop to sell.

Either way, the farmers lose money. If they spin all the honey and the bees starve, they will need to start a whole new hive next season.

The point to all this is that apiaries can use our help. Next time you’re looking for a sugar alternative or something to drizzle on your morning pancakes, consider honey. More importantly, consider locally harvested honey. Chances are it will be raw and unpasteurized with great health benefits! Two of my new favorites are Stone Wall Apiary in Hanover, Connecticut, and Congdon Hill Wildflower Honey from Arson Alley Apiary in North Kingstown, Rhode Island.

from our kitchens

Honey Cardamom Waldorf Salad

For the Dressing 2 egg yolks 3 tablespoons local honey 1 tablespoon cardamom 1 lemon, juiced 2 cups blended oil 1 teaspoon salt Water, for consistency For the Salad 1 Granny Smith apple, diced 1 Gala apple, diced 3 celery stalks, diced 1 cup walnuts ½ cup dried cherries Chopped parsley

In a food processor, combine yolks, honey, cardamom, lemon juice and salt. Process.

With machine running, slowly drizzle in oil until aioli becomes thick.

Add several tablespoons of cold water while processing to loosen consistency.

Continue adding the remaining oil until the dressing becomes the consistency of mayonnaise.

Toss dressing with salad ingredients until coated, keeping extra dressing on the side if necessary.

Serve cold as a side dish or over mixed greens.

Paul McComiskey Food Forager / Director of Culinary Education

Ocean House Culinary Boot Camp Thursday—Saturday, April 20—22 Our popular Ocean House Culinary Boot Camp returns in April 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 state-of-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 call Destination Services at 888.281.0809.

January/February/March/April 2017

easter at ocean house

Getaway Package

Après Sea Winter Package

Valentine’s Weekend Valentine’s Dinner in Seasons & Concert with Scott Dreier Friday, February 10 Love is in the air at Ocean House! Sweep your sweetheart off his or her feet with a scrumptious four-course meal in Seasons. After dinner, retreat to the Ballroom for a delectable dessert buffet and intimate performance of classic love songs by Scott Dreier.

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

Escape the chill and enjoy the comforts found inside the walls of the hotel with this offer designed to chase away the winter blues.

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 8:00 p.m.; $95/ person (plus tax and gratuity).

Optional wine pairing for an additional $65/ person.

Concert and Dessert: 8:00 to 9:15 p.m.; $45/ person (plus tax and gratuity).

Black & White Masquerade Ball The Great Gatsby

In the Kitchen: All Things Chocolate

Saturday, February 11 Step back in time to the Roaring Twenties and join the Ocean Community Chamber of Commerce for a swanky soirée spilling over with delicious food, live music, and libations. Come dressed in your finest black and/or white cocktail attire. The only accessory you’ll need: a mask to add a dash of mystery.

Saturday, February 11 The following day, allow the Ocean House Pastry Chef to serve as your expert guide as you create sweet treats for your special someone during a chocolate-inspired In the Kitchen.

Friday, April 14 and Saturday, April 15

For reservations, please visit OceanHouseEvents.com or call 888.281.0809.

Escape the late winter chill in the Ocean House Screening Room. Enjoy these classic familyfriendly films along with freshly popped popcorn, gelato and an assortment of bite-size candy.

Choice of 30-minute private class: “10-Minute Meals” with Ocean House Food Forager “Local Wines” with Ocean House Sommelier

3:00 to 5:00 p.m.; $42/ adult, $25/ child ages 4 to 12, children 3 and under free (plus tax and gratuity).

Easter in Seaside Ballroom and Seasons

100 percent of the proceeds will go directly to the Ocean Community Chamber Foundation. Contributions are tax deductible. Reservations can be made through the Ocean Community Chamber of Commerce by visiting www.OceanChamber.org or calling 401.596.7761.

Movie Night

Enjoy luxurious accommodations in a Deluxe or Terrace Water View Room

Join us for Ocean House’s signature high tea, bursting with whimsical charm and special guests from Beauty and the Beast. Mini sandwiches, petit fours and a storybook reading will delight your little ones.

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

1:00 to 4:00 p.m.; $75/ person (plus tax).

Offer valid from January 6, 2017 through March 31, 2017

Children’s Easter Tea in Seaside Ballroom

Sunday, April 16 A special Easter Sunday Brunch Buffet in the Seaside Ballroom overlooking the blooming outdoors, or an Easter prix fixe menu in Seasons with a four-course tasting of our signature farm-totable cuisine, will bring family and friends together for a memorable meal.

Brunch Buffet: Seatings 9:00 a.m. to 2:30 p.m.; $78/ adult, $42/ child ages 4-12, children 3 and under free (plus tax and gratuity). Prix fixe menu in Seasons: Seatings from noon to 4 p.m.; $90/ 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.

Schedule

The Love Bug

Pete’s Dragon

Easter Egg Roll and Hunt Sunday, April 16 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.

Egg Roll begins at 10:00 a.m.; Egg Hunt begins at 10:25 a.m.; Pictures with Easter Bunny at 11:00 a.m. ; $15/ child for nonhotel guests, complimentary for in-house guests and members.

6:00 to 9:00 p.m.; $10/ person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.281.0809.

Ocean House Waves

Two Ocean House mugs Rates starting at: $540 per night (January–March) for Deluxe King & Deluxe Double Accommodations $595 per night (January–March) for Terrace King & Terrace Double Accommodations Please call 877.767.9280 for rates and availability.

*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 and Sommelier 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% of the full stay or 100% of a one night stay. Additional fees may apply. Excludes Holidays & Blackout dates apply.

Sunday, March 19

Sunday, April 23

$100 resort credit to be used towards a spa treatment of your choice

January/February/March/April 2017

Events at Ocean House

1 JA N UA RY – New Year’s Day Brunch in Seasons 8:00 a.m. to 2:30 p.m.; $62/ adult, $25/ child ages 6 to 12, children 5 and under are complimentary

24–25 M A RC H – OH! Spa Babymoon Weekend $550/ person for hotel guests, $600/ person for day guests

5 A P R I L – Farm + Vine Dinner with Chef Justin

13–14 JAN UARY – From Vine to Wine:

Melnick of The Terrace at The Charlotte Inn

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

7–8 A P R I L – From Vine to Wine: Wines of

14 & 28 JAN UARY – In the Kitchen:

Friday Reception: 6:00 to 7:00 p.m., Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

Syrah vs. Shiraz

Stocks & Soups

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

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

Southern Italy

8 A P R I L – Up Close & Personal—How Artists

20–21 JAN UARY – From Vine to Wine:

Make Art

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

8 & 29 A P R I L – In the Kitchen: Wild Edibles

10 F E B RUARY – Valentine’s Dinner in Seasons

14–15 A P R I L – From Vine to Wine: Wines of

Dinner and Concert: 6:00 to 9:15 p.m.; $125/ person. Dinner only: Seatings at 6:00 p.m. or 8:00 p.m.; $95/ person. Concert and Dessert: 8:00 to 9:15 p.m.; $45/ person.

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

Friday Reception: 6:00 to 7:00 p.m., Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

10–11 FEBRUARY – From Vine to Wine:

Seaside Ballroom

Whiskeys of the World

and Concert with Scott Dreier

Wines of South America

Friday Reception: 6:00 to 7:00 p.m., Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

11 F E B RUARY – Black & White Masquerade Ball: The Great Gatsby

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

11 F E B RUARY – In the Kitchen: All Things Chocolate 1:00 to 4:00 p.m.; $75/ person

17–18 MARCH – From Vine to Wine: Wines of the East Coast

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 RCH – Movie Night: The Love Bug

3:00 to 4:30 p.m.; complimentary; open to guests age 12 and older 1:00 to 4:00 p.m.; $75/ person

Northern Italy

14–15 A P R I L – Children’s Easter Tea in 3:00 to 5:00 p.m.; $42/ adult, $25/ child ages 4 to 12, children 3 and under are complimentary

16 A P R I L – Annual Easter Egg Roll and Hunt Egg Roll: 10:00 a.m., Egg Hunt: 10:25 a.m.; complimentary for in-house guests and members, $15/ child for outside guests

16 A P R I L – Easter Brunch in the Ballroom and Dinner in Seasons

Brunch: seatings from 9:00 a.m. to 2:30 p.m.; $78/ adult, $42/ child ages 4 to 12, children 3 and under are complimentary. Dinner: seatings from noon to 4:00 p.m.; $90/ person, children 7 and under order à la carte from the children’s menu. Optional wine pairing during dinner for an additional $65/ person.

20–22 A P R I L – Ocean House Culinary Boot Camp

$495/ person; Accommodations available at a 20 percent discount for attendees

6:00 to 9:00 p.m.; $10/ person, children 3 and under are complimentary

23 A P R I L – Movie Night: Pete’s Dragon

25 M A RCH – In the Kitchen:

29 A P R I L – Up Close & Personal: How Artists

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

6:00 to 9:00 p.m.; $10/ person, children 3 and under are complimentary

Make Art

3:00 to 4:30 p.m.; complimentary; open to guests age 12 and older

Prices do not include tax and gratuity. For reservations to any of these events, please visit OceanHouseEvents.com or call 888.281.0809.

What They’re Saying About Us ...

These notable publications have recently featured Ocean House!

“[Ocean House’s] heated, saltwater lap pool is the next-best thing to swimming in the sea. French doors open to a sundeck, letting natural light spill in as you swim.”

2016 SHAPE HEALTHY TRAVEL AWARDS—BEST HOTEL POOLS

“This elegant oceanfront property combines the glamour of Rhode Island getaways with the haute service of Relais & Châteaux... is an idyllic wedding setting throughout the year... The Seaside Ballroom with floorto-ceiling windows imparts an unparalleled sense of place.”

BRIDAL GUIDE January/February 2017

One Bluff Avenue Watch Hill, Rhode Island 02891 OceanHouseRI.com 888 281 0809