Ocean House Waves Newsletter: Sept/ Oct/ Nov 2016

Crisp leaves line the empty sidewalk. The days grow shorter, the birds fly south for the winter. Frost etches the lawn and a chill sea wind fills the air, welcoming fall’s golden glory.

As summer memories fade, scarf-bundled families, fresh from a brisk walk, crowd around the fireplace, sipping hot apple cider and delighting in the cozy warmth.

September/October/November 2016

Letter from the President and Group Managing Director Dear Friends,

Daniel Hostettler (center) with Brenda Homick from Relais & Châteaux and Chef Gianica Re Fraschini from Eden Roc at Cap Cana at the “Seaside Soirée”, an event designed to celebrate collaboration between Relais & Châteaux members

As we approach the time when many of us give thanks for the year gone by, we would like to extend our deepest gratitude to all of our guests, members and friends who have made 2016 a year to remember. From being named one of the top 100 hotels in the world by Travel + Leisure’s World’s Best Awards four years in the row, to exciting new additions like the Screening Room, Below Deck treat shop and our ramped-up art education programs, we have had a wonderful year so far.

Looking ahead, we are excited to see what fall has in store for us. We continue to offer the events you have come to know and love like our In the Kitchen culinary education classes and Wine Camp Weekend, and we wait in

Social Notes

anticipation to see the menus our chefs have created for our Thanksgiving celebrations. Hone your kitchen skills at the Culinary Boot Camp or recharge during OH! Spa’s Wellness Weekend. At Ocean House there is never a dull moment and we look forward to sharing the season with you!

Best Wishes,

daniel a. hostettler

President & Group Managing Director, Ocean House Management LLC

SEASIDE SOIREE June 23, 2016

INDEPENDENCE DAY BEACH BALL July 3, 2016

Ocean House Waves

recent news

Travel + Leisure Awards

The Results are In...

Travel + Leisure’s World’s Best Awards 2016 We are proud to announce that we have once again been honored in Travel + Leisure’s World’s Best Awards. Ocean House was named one of the top ten resorts in the Northeast and among the top 100 hotels in the world! Every year, T+L asks its “readers to weigh in on travel experiences around the globe—to share their opinions on the top hotels, resorts ... and more.”

We are equally proud of our sister property, Weekapaug Inn, for taking top honors in a number of categories, including the No. 4 Best Resort in the Northeast, No. 10 Best Resort Hotel in the Continental United States, and No. 27 Best Hotel in the World!

We are truly thankful to our guests, members and friends for your support in these prestigious awards year after year, and we look forward to sharing our gratitude with you in the coming months.

employee spotlight

Chef Oralia Perez Pastry Chef, Ocean House

Chef Oralia Perez developed a passion for art and baking at a young age. Born in Mexico and raised in Orange County, California, she fondly recalls spending hours in the kitchen helping her grandmother prepare baked apples, quince paste and other sweet treats, artfully crafted to perfection.

“Becoming a pastry chef allowed me the opportunity to create edible art,” she says.

Oralia received a culinary arts degree from the Culinary Institute of Orange County. Prior to joining Ocean House’s talented team earlier this year, she worked as executive pastry chef at the SLS Las Vegas hotel and casino, where she produced cakes, gelatos, ice creams and other decadent desserts for its extensive collection of restaurants.

A seasoned traveler, Oralia also worked as a pastry chef at the Mandarin Oriental Hotel in Boston, the Ritz-Carlton Golf Resort in Naples, Florida, and other prominent resorts throughout Las Vegas, including Caesars Palace.

Despite working in some of the most bustling cities in the United States, the peaceful seaside village of Watch Hill has something those other locations do not—a Forbes triple five-star Relais & Châteaux resort called Ocean House.

“I came to Westerly because it’s where Ocean House is located,” she says.

“There is only one Ocean House, and neither Boston nor Las Vegas has it.”

Screening Room Welcome to Ocean House’s newest feature and inhouse movie theater: the Screening Room! Tucked away on the ground-level floor of Ocean House, the screening room offers guests of all ages the ideal escape from the summer heat or a rainy day getaway without leaving the hotel. Swing by Below Deck first to choose among dozens of assorted candies and sweet treats to create your perfect goodie bag before crossing the hall into the lounge area. Decorated with classic film posters and an old-fashioned popcorn cart, the Screening Room is a movie theater from another era, without the hustle and bustle of a modern-day cinema. It is equipped with the latest cinema-quality technology complete with three tiers of spacious and comfortable red plush armchairs. Stop by to enjoy recently released family-friendly movies and all-time classics twice a day: 12:00 p.m. and 3:00 p.m. (complimentary for hotel guests and members).

Looking for an imaginative space for the next big presentation? The Screening Room can serve as a relaxed meeting venue for businesses and organizations. With a high-resolution display screen and plenty of comfortable seating, the screening room will add a little relaxation and a fun twist to your next meeting.

Exclusive Dining at Spicer Mansion Spicer Mansion in Mystic, Connecticut is proud to offer guests an unparalleled culinary experience. Open to OHMCollection guests, dining in The Restaurant is an intimate affair. Led by Executive Chef Jennifer Backman, The Restaurant offers a seasonal six-course tasting menu that changes nightly to showcase the finest and freshest local ingredients. From plate to glass, ambiance to service, canapé to mignardise, dining in The Restaurant will appeal to all the senses. As friends of Ocean House, we invite you join us for dinner at the Mansion. Contact Destination Services at 844.724.7218 to make your reservation today!

In addition to her daily culinary responsibilities, Chef Oralia played an integral role this summer in opening Below Deck, Ocean House’s newest—and sweetest—seasonal culinary endeavor.

While Oralia enjoys all aspects of pastry making, creating personalized desserts and holiday offerings ranks among her favorites.

“I’m looking forward to showcasing my work to all our guests,” she says.

“I’m also very happy to be part of a passionate group of chefs that work together to create amazing food.”

September/October/November 2016

Farm + Vine Dinner Series

Culinary Boot Camp

Friday, October 14—Saturday, October 15

After a brief summer hiatus, our Farm + Vine Dinner Series resumes in September with an impressive lineup of visiting chefs, fresh, locally sourced food and expertly selected wine pairings.

Sample passed canapés in the Center for Wine & Culinary Arts before retreating to Seasons for a delectable four-course meal crafted by the guest chef and our culinary team. Wine pairings from a featured vineyard enhance the experience.

There’s always something new to learn at Ocean House’s intensive, hands-on Culinary Boot Camp. Whether you’re a novice in the kitchen or looking to take your skills to the next level, our elite group of Chefs will serve as your expert guides every step of the way. Enjoy instruction in our stunning, 3,000-square-foot Center for Wine & Culinary Arts, complete with an award-winning, 8,000-bottle wine cellar and state-ofthe-art Gaggenau-outfitted demonstration kitchen. Explore basic cooking methods, learn valuable knife skills, participate in culinary discussions and leave with a wealth of new tips and tricks straight from our five-star culinary team.

wednesday, september 7 Chef Matt Jennings from Townsman in Boston uses ingredients Steve Ramos Organic Produce in Bristol and wine pairings from Quintessa.

The camp includes two full days of instruction, an introductory food and wire pairing lesson, lunch on Friday and Saturday, an Ocean House apron, 3 ½-inch paring knife and 7-inch chef’s knife.

wednesday, october 5 Chef Jake Rojas from Tallulah on Thames in Newport uses ingredients from Baffoni’s Poultry Farm in Johnston and wine pairings from Chateau Bleu. wednesday, november 2 Chef Matthew Delisle from L’Espalier in Boston uses ingredients from a local farm and wine pairings from Marchesi Antinori.

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 call Destination Services at 844.724.7218 or visit OceanHouseEvents.com.

$495/ person (plus tax and gratuity). Accommodations are available at a 20% discount for attendees. For reservations, please call 844.724.7218.

From Vine T O

W I N E

Once a month Ocean House hosts a weekend focused on wine in our Center for Wine & Culinary Arts. Meet our Sommelier at an intimate wine and cheese reception on Friday evening, followed by a wine seminar on Saturday.

September 9–10

October 14–15

Dessert Wines

Wines of Australia

Discover the distinctive qualities of these sweet, after-dinner treats. Compare and contrast dessert wines from around the world with the Ocean House Sommelier as your guide.

Discover the world of wine from the Land Down Under. From Shiraz to Cabernet and Sauvignon, taste and learn about varieties hailing from one of the largest wine exporters in the world.

September 16–17

November 11–12

Napa Valley vs. Sonoma Valley Wine

Pinot Noir From Around the World

Taste through a selection of Napa and Sonoma wines and learn about these two diverse growing regions in California’s wine country.

Explore the history, geography and flavor of this delicious red, characterized by tightly clustered, pinecone-like grapes.

November 18–19

October 7–8

Whiskeys of the World

Rieslings of the World Learn about the characteristically fruity white wine with our Sommelier. Taste and take notes, and impress your friends with your newfound knowledge of this 15th century wine.

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.

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 844.724.7218.

Ocean House Waves

wine & culinary arts

“Just got my first gallon of cider from Clyde’s Cider Mill!”

mustard. Fresh off the tree—we call these “out of hand” apples—try two of my favorites: Cortland and McIntosh. Or just keep it simple and make your own apple cider.

How many other foods even have their own mascot? That’s right! Johnny Appleseed!

fresh tips fresh tips

Apples Strawberries!

The crisp fall air is a perfect metaphor for autumn, just like the apple is the perfect fruit for this time of year. Although we in the Northeast like to think we have a monopoly on this ancient fruit, it turns out that apple trees are cultivated in every state in the union and grow wild in the majority of them as well. But is this versatile fruit treated with the same reverence elsewhere as it is here? I think not!

Yes, we can purchase apples from the grocery store year round, but we’re limited to a finite variety, and most of those have been kept in cold storage for months. These are called “keeping” apples, grown and cultivated specifically for cold storage and sold year round. But when the local apples begin to show up in farmers markets, roadside stands and, yes, even grocery stores, it is incredible how everyone starts talking about apples. Everyone has his or her favorite variety and farm.

“Have you ever had a honey crisp apple?”

“Been apple picking over at Barden Orchard yet?”

There’s still one apple tree left on that property I grew up on. Every year they harvest the apples, and make an apple cider that takes me back to when we spent all day outside, climbing trees to get that perfect apple out on the unreachable branch.

Apples have been grown in the United States as far back as the 1600s and, of the 8,000 varieties that exist throughout the world, more than 2,500 of them are grown right here.

The history of the apple itself stems from different corners of the globe and goes all the way back through human history. No wonder we have such a love affair with this fruit! Growing up in central Connecticut we had several apple trees on our property. All different types: some cultivated, some wild. Between all the different varieties just on this one acre of land, we never got tired of eating apples. Before the digital age of cell phones and Wi-Fi, we could head outside first thing in the morning and not come back till dusk. If we got hungry there was always plenty of fruit on the trees (I guess I was foraging even back then!).

Happy picking!

Paul McComiskey Food Forager / Director of Culinary Education

from our kitchens

Homemade Fresh Apple Cider

Each fall Ocean House partners with a local orchard to provides fresh apples to our guests on the front steps of the hotel, normally four to five varieties that change from week to week. Guests are welcome to help themselves as they enter and exit. It’s our way of creating a sense of place while our guests are here, and showcasing the relationship we have with the local agriculture. Besides, you know what they say: “An apple a day keeps the doctor away.”

You want a nice balance of sweet and tart for the perfect cider, so a good blend of different varieties of apples is key. You can always ask your local apple farmer what they recommend.

1. Start with about a third of a bushel of apples, or

There are so many fantastic apple recipes out there it would be difficult to decide which one speaks to the season best. A constant source of pride for chefs (and home cooks) is pairing the right apple with the right recipe. A dense apple for pies, such as Granny Smith or Winesap, work great. A softer apple, say a Roxbury Russet or Rhode Island Greening, for applesauce or apple

15 to 18 pounds. Remove stems and bad spots and quarter the apples, leaving the skin on.

2. Let apples sit at room temperature for an hour.

This will allow the apples to brown slightly and the warmer juice will pass through the filter easier.

3. Purée the apple quarters in a food processor or blender until smooth.

4. Pass purée through cheesecloth, ringing out the pulp. Repeat as needed.

5. Store your fresh apple cider in a sealed container

In The Kitchen: Culinary Education Series

in the refrigerator. Cider will keep fresh in the fridge for up to 5 days (although it never lasts that long in my house).

Saturday, October 1 Winter Squash

Saturday, September 3 Cooking with Booze Join the Food Forager for a day of cooking with alcohol. Using local wines, beers, hard liquors and cordials, this sensory perception class explores the nuances and flavors when you add alcohol to food.

1:00 to 4:00 p.m.; $95/ person (plus tax)

Saturday, September 24 Jarring & Canning

Just in time for fall, the Food Forager leads a class about this versatile autumn vegetable.

Learn about different varieties such as the acorn squash, blue Hubbard squash, gourds and pumpkins and how to incorporate them into everything from soups to ice cream—even entire meals! 1:00 to 4:00 p.m.; $75/ person (plus tax)

Saturday, November 5 From Savory to Sweet Learn to prep, execute and serve a complete four-course meal from savory to sweet with expert guidance from the Ocean House culinary team. It starts with a short session on knife and equipment safety, followed by a talk on meal planning and kitchen time management. Then brainstorm with the Chefs to bring your culinary visions to life. 1:00 to 5:00 p.m.; $125/ person (plus tax)

Saturday, November 26 Thanksgiving Leftovers, Soups and Casseroles When the hustle and bustle of the holiday has passed, join the Food Forager for a lesson in leftovers. With a bit of creativity and his expert guidance, learn how to repurpose an abundance of Thanksgiving remnants into a delicious meal. 1:00 to 5:00 p.m.; $75/ person (plus tax)

Preserve the flavors of summer with the Food Forager in the Center for Wine & Culinary Arts. Bring your own veggies to this hands-on class where you’ll slice and dice and learn the timeless techniques of jarring and canning.

1:00 to 4:00 p.m.; $75/ person (plus tax) For reservations, please visit OceanHouseEvents.com or call 844.724.7218.

September/October/November 2016

Movie Night

Schedule

Fun for the whole family, Movie Nights are a treasured Ocean House tradition. Join us on select Sundays throughout the fall for a beloved Disney classic and a delicious, kid-approved dinner buffet inspired by the evening’s film. Of course, no movie night would be complete without plenty of freshly popped popcorn and candy.

Sunday, September 25 Cinderella

Sunday, October 30 Robin Hood

Sunday, November 27 101 Dalmatians

6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free (plus tax & gratuity). For reservations, please visit OceanHouseEvents.com or call 844.724.7218.

Artist in Residence Series Schedule

September 2–4

September 23–25

Jeanne Potter

Neal Hughes

September 9–11

September 30–October 2

John Traynor

Harley Bartlett

September 16–18

October 7–9

Russ Kramer

Sergio Roffo

Friday receptions: 5:00 to 6:00 p.m.; complimentary Our Artist in Residence series continues into the fall as we invite local artists to join us on weekends. Catch the featured artist in action as our sweeping views of the Atlantic and more than 140 years of history serve as inspiration for a work of art. On Fridays, enjoy house wine and cheese on the Club Room patio as the featured artists present their work during an intimate reception.

OH! Spa Wellness Weekend

Friday–Saturday, October 21–22

Watercolor Workshop

Saturday, September 3— Sunday, September 4 Artist in Residence and Ocean House Resident Curator and Director of Art Education, Jeanne Potter, hosts a two day watercolor workshop where you will learn how to create your own keepsake watercolor sketchbook. Get a jump-start on the fundamentals of creating successful watercolors; learn the basics of composition, color mixing, and how to create washes with Ocean House and the surrounding area as your inspiration. This exciting opportunity is open to all experience levels.

Saturday Workshop: 10:00 a.m. to 1:00 p.m.

Sunday Workshop: 10:00 a.m. to 1:00 p.m. $195/ person (plus tax); includes paints, brushes, pencil and watercolor sketchbook. For reservations, please visit OceanHouseEvents.com or call 844.724.7218.

Treat yourself to a weekend dedicated to health and wellness for the mind, body and soul. Take part in a wellness discussion and customized fitness classes, and enjoy your choice of two spa treatments as well as 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.

Includes:

Choice of a 60-minute Custom Massage or Ocean Custom Facial Fitness classes Fitness consultation with one of our fitness pros 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.

Ocean House Waves

thanksgiving weekend

Getaway Package

Autumn Escape

Thanksgiving in Seasons Thursday, November 24 Enjoy the traditional flavors of Thanksgiving with a five-star twist by Ocean House chefs in Seasons. The five-course, prix-fixe dinner draws inspiration from the freshest local ingredients.

Seatings every half hour from 11:30 a.m. to 6:30 p.m.; $90/ person, adults and children over 8, children under 8 order from the children’s menu, children 3 and under free (plus tax and gratuity); optional wine pairing $65/ person

Thanksgiving Buffet in Seaside Ballroom

Madeline’s Children’s Tea Friday, November 25

Thursday, November 24 Delight in the comforts of a home-style feast with our Thanksgiving Day Buffet in the Seaside Ballroom. Families will feel right at home as they savor holiday favorites that include succulent roasted turkey, creamy mashed potatoes and all the fixings.

We invite our littlest guests to join us for a whimsical tea party with Madeline. Donning their finest teatime attire, children (and adults!) can enjoy this timeless tradition complete with gourmet finger sandwiches, petite desserts and, of course, “Madeline” cookies. Madeline dolls are encouraged!

Seatings every half hour from noon to 5:00 p.m.; $78/ person, $35/child ages 4 to 12, children 3 and under are free (plus tax and gratuity)

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

Discover the beauty of New England in the fall with this luxurious package, designed to help you warm up and relax.

September 7, 2016 through November 23, 2016 (Sunday through Thursday) Enjoy luxurious accommodations in a Deluxe or Terrace Water View Room Choice of private 30-minute experience with the OH Sommelier or OH Food Forager (Local Wines or 10-Minute Meals)

Annual Tree Lighting Ceremony and Community Open House

Bottle of Jonathan Edwards wine upon arrival

Saturday, November 26 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.

$100 resort credit Rates starting at $920 for September $840 for October and $520 for November

*General Package Restrictions Package is available Sunday through Thursday and excludes alcohol (unless otherwise noted), tax, gratuity, and resort fee. Wine tasting and Food Forager experience based on availability and requires advance booking. Limit two people per package. Not applicable to groups or existing reservations. 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.

5:00 to 6:00 p.m.; complimentary

Special Culinary Weekends

Wine Camp Weekend

Friday, November 4—Saturday, November 5 Take part in an exciting, hands-on wine experience during the most colorful time of year at Ocean House. Begin the weekend with an intimate wine and cheese reception on Friday evening. On Saturday meet and dine with winemaker Jonathan Edwards, get an exclusive tour of the winery, and craft your own unique blend— complete with a custom label—with expert guidance from the Ocean House Sommelier. Enjoy a decadent meal in Seasons as you share your blend with the group. Before departing, experience our popular Jazz Brunch on Sunday morning. $2,285 for two-night “Winemaker” Package at Single Occupancy in Deluxe King or $2,585 for two-night “Winemaker” Package at Double Occupancy in Deluxe King Includes two nights’ stay, complimentary breakfast on Saturday, complimentary brunch on Sunday, welcome reception, transportation to winery, winery tour, custom wine blending seminar, one case of custom wine, picnic lunch at Jonathan Edwards Winery and four-course dinner at Seasons on Saturday.

For reservations, please visit OceanHouseEvents.com or call 844.724.7218.

OH Boutique Fall Favorites Fall already has us brimming with excitement. Decadent fur shawls, bold color combinations, and eye catching accessories are some of the highlights to watchout for this season. One designer we love at Ocean House is Angela Caputi, known for her incredible statement jewelry. Her playful mixture of resin and synthetic materials mold to create glossy works of art. Her pieces are timeless and connect with every woman’s style.

Angela Caputi designs jewelry from her studio in Florence, Italy. Her pieces are displayed at the Metropolitan Museum of Art in New York and the Museo degli Argenti in Florence. Her jewelry tells stories, providing insight on the emotion and strengths of its wearers, and is always flattering. While the upcoming season’s trends may include reimagined chokers, Angela Caputi’s jewelry is truly timeless and is sure to be admired for years to come.

September/October/November 2016

Events at Ocean House

2 S E P T E M B E R – Artist in Residence

1 O C TOB E R – In the Kitchen:

5:00 to 6:00 p.m.; complimentary

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

NOV E M B E R – From Vine to Wine: Pinot Noir From Around the World

5 O C TOB E R – Farm + Vine Dinner

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

Reception: Jeanne Potter

2 S E P T E M B E R – Cabaret on

the Lawn

7:00 to 10:00 p.m.; $95/ person

3–4 S E P T E M B E R – Watercolor Workshop

Winter Squash

featuring Jake Rojas of Tallulah on Thames in Newport

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

3 S E P T E M B E R – In the Kitchen: Cooking with Booze

5:00 to 6:00 p.m.; complimentary

19 NOV E M B E R – Up Close &

7–8 O C TOB E R – From Vine to

3 S E P T E M B E R – Labor Day Weekend

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

6:00 to 9:00 p.m.; $110/ adult, $55/ child ages 4 to 12; children 3 and under are free

House Culinary Boot Camp

Lobster Boil & BBQ

7

S E P T E M B E R – Farm + Vine Dinner

featuring Matt Jennings from Townsman in Boston, MA

7:00 to 9:00 p.m.; $95/ person

9 S E P T E M B E R – Artist in Residence Reception: John Traynor

5:00 to 6:00 p.m.; complimentary

9–10 S E P T E M B E R – From Vine to Wine: Dessert Wines

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

16–17 S E P T E M B E R – From Vine

to Wine: Napa Valley vs. Sonoma Valley Wine

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

23 S E P T E M B E R – Artist in

Friday & Saturday: 9:00 a.m. to 4:00 p.m.; $495/ person; 20% discount on accommodations

(BYO VEGGIES)

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

25 S E P T E M B E R – Movie Night:

Cinderella

24 NOV E M B E R – Thanksgiving

Day Buffet

Seatings every half hour from 11:00 a.m. to 5:30 p.m.; $78/ person; $35/ child ages 4 to 12, children 3 and under are free

24 NOV E M B E R – Thanksgiving

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

Seatings every half hour from 11:30 a.m. to 6:30 p.m.; $90/person; children under 8 order from the kids menu; optional wine pairing $65/ person

15 O C TOB E R – Up Close &

Personal—How Artists Make Art with Anthony Davis

3:00 to 4:30 p.m.; complimentary

21–22 O C TOB E R – OH! Spa

Wellness Weekend

$500/ hotel guest; $550/ non-hotel guest

30 O C TOB E R – Movie Night: Robin Hood

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

4–5 NOV E M B E R – Wine Camp Weekend

$2,285/person for two-night single-occupancy “Winemaker Package” or $2,585/person for two-night, double occupancy “Winemaker Package” (does not include $38 nightly resort fee)

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

5 NOV E M B E R – In the Kitchen:

30

1:00 to 5:00 p.m.; $125/ person

S E P T E M B E R – Artist in

3:00 to 4:30 p.m.; complimentary, reservations suggested

Day Dinner in Seasons

to Wine: Wines of Australia

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

24 S E P T E M B E R – In the Kitchen:

Personal—How Artists Make Art with Tula Telfair

14–15 O C TOB E R – From Vine

Vine Dinner

5:00 to 6:00 p.m.; complimentary Canning & Jarring

14–15 O C TOB E R – Ocean

2 NOV E M B E R – Farm &

Residence Reception: Christopher Blossom

to Wine: Whiskeys of the World

7 O C TOB E R – Artist in Residence Wine: Rieslings of the World

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

18–19 NOV E M B E R – From Vine Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $65/ person

Reception: Sergio Roffo

10:00 a.m. to 1:00 p.m.; $195/ person

11–12

25

NOV E M B E R – Madeline’s Children’s Tea

3:00 to 5:00 p.m.; $42/ adult; $25/ child ages 4 to 12; children 3 and under are free

26 NOV E M B E R – In the Kitchen:

Thanksgiving Leftovers

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

26 NOV E M B E R – Annual

Tree Lighting

5:00 p.m.; complimentary

26 NOV E M B E R — 20 DEC E M B E R – Annual Toy Drive

Bring your new, unwrapped toys to Ocean House for our Annual Toy Drive. Toys will be donated to the Jonnycake Center of Westerly to help those less fortunate enjoy the magic of the season.

27

NOV E M B E R – Movie Night: 101 Dalmatians

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

From Savory to Sweet

Residence Reception: Russ Kramer

5:00 to 6:00 p.m.; complimentary

Prices do not include tax and gratuity. For reservations to any of these events, please visit OceanHouseEvents.com or call 844.724.7218.

What They’re Saying About Us ...

These notable media have recently featured Ocean House!

“I had the good fortune of finding one of my new favorite summer getaways, the much-lauded Ocean House in Watch Hill, Rhode Island ... the Relais & Châteaux resort has all the feel of a grand old seaside hotel ... Rooms are fresh and bright and eminently comfortable.”

“Ocean House is singular because it is anchored in the present, providing every current amenity as well as snap-to service, while immersing the guest in a verandahand-rocking-chair era of grand East Coast seashore hotels... Here you lead a double life, past and present, both perfect tense.”

EDITOR IN CHIEF, NATHAN

GARY WALTHER, FORBES.COM, 2016

THE HOTEL DETECTIVE,

LUMP, TRAVEL + LEISURE, 2016

One Bluff Avenue Watch Hill, Rhode Island 02891 OceanHouseRI.com 844.724.7218