Ocean House Waves Newsletter: Sept/ Oct/ Nov 2017

Leaves of red, orange and gold dance in the crisp autumn breeze under dwindling daylight, while crackling fireplaces and soul-soothing dishes provide both comfort and warmth.

September/October/November 2017

Letter from the President and Group Managing Director experiences, such as the Independence Day Beach Ball and weekly movies on the beach, and whimsical endeavors like the Secret Garden Champagne Bar and Lilly Pulitzer Beach Cabanas. And just because the weather is cooling down, it doesn’t mean the team at Ocean House is too.

Fall is the perfect time to reflect on the year gone by and look to the exciting new undertakings on the horizon. This summer we were proud to bring you memorable

In mid-July we closed Seasons and debuted our brand new restaurant COAST by Jennifer Backman. We are thrilled to have Chef Jennifer return to Ocean House and can’t wait to see what she has planned for her autumn menus. We are also pleased to welcome new Executive Chef Nicolas Bour, who will run the culinary program for the resort. Learn more about COAST and Chef Bour on page 2.

chefs, vineyards and farms from the region.

And we welcome renowned local artists who will share their stories on how they make art for our Up Close & Personal series.

We can’t wait for you to experience what we have in store for you this fall.

Best Wishes,

daniel a. hostettler

President & Group Managing Director, Ocean House Management LLC

We look forward to the return of our monthly Farm + Vine Dinner series, featuring top

Social Notes

INDEPENDENCE DAY BEACH BALL July 2, 2017

A TASTE OF ESPERANZA July 8, 2017

Ocean House Waves

ALPINE SUMMER CARNIVAL July 30, 2017

recent news employee spotlight

Chef Nicolas Bour Executive Chef, Ocean House

Nicolas Bour joined the Ocean House team as Executive Chef in April, bringing with him two and a half decades of culinary experience, a host of professional accolades, and a steadfast commitment to maintaining—and elevating—the resort’s acclaimed cuisine and overall dining experience.

Chef Nic—as he’s known in the kitchen— returns to the East Coast following tenures as executive chef in some of San Diego’s finest kitchens: Humphreys, a resort-style hotel and concert venue with an award-winning restaurant; Mistral, at the Loews Coronado Bay Resort; and AVANT—named best restaurant of 2013 by San Diego Magazine—at the Rancho Bernardo Inn. Other noteworthy stints include the InterContinental Miami, the famed Willard Room at the Willard InterContinental in Washington, D.C., and the Farmhouse at Serenbe, named one of America’s finest farm-to-table restaurants by Gourmet magazine.

While Chef Nic’s list of accomplishments is long—he’s cooked for presidents, dignitaries and foreign leaders and was invited to cook at the renowned James Beard House in New York City—he considers working at Ocean House among his greatest.

“If this is a dream,” he says, “don’t wake me up.”

Growing up in the heavily agricultural Canadian Maritimes, Chef Nic developed a passion for food and quality ingredients at a young age.

His family’s bountiful vegetable farm supplemented daily meals, while summers in France—his father is a native Parisian—cultivated his love of fine ingredients.

After seven memorable years, Seasons closed its doors this summer to make way for COAST, a reimagined farm-to-table fine-dining experience headed by Chef de Cuisine Jennifer Backman. COAST’s menu changes nightly and showcases the finest products of the season.

The resort’s collaboration with and proximity to local farms allows Chef Jennifer to source the highest quality ingredients of the day, creating a distinctive dining experience.

“I wanted to create a truly memorable encounter for our diners by preparing the freshest, most precious ingredients our area has to offer, presented in a way that they have not yet experienced,” Chef Jennifer said.

Dining guests may select from a prix-fixe four-course savory or vegetarian degustation menu with optional caviar and cheese courses available to elevate the meal to an indulgent six-course culinary journey.

COAST by Jennifer Backman is open for dinner Wednesday through Sunday from 5:30 to 9:00 p.m.

Reservations are required.

“I was spoiled with incredible bread, good butter, stinky cheese and funky pâté,” he says. “This left an indelible mark on me.”

Chef Nic started his career training under some of the country’s most highly regarded chefs, including Michelin Star Chef Günter Seeger at the Ritz-Carlton, Buckhead, in Atlanta. He adds, “I owe everything to the great chefs who took the time to both nurture me and beat me up.”

When he’s not crafting delicious dishes, Chef Nic enjoys spending time with his wife, Evenie, and five-year-old daughter, Mia, who is already learning to cook under her dad’s expert guidance.

Wykeham Rise to be part of OHMCollection

We are pleased to introduce the newest addition to the Ocean House Management Collection: Wykeham Rise, a luxury inn, restaurant and spa opening in summer 2019 in bucolic Washington, Connecticut, just 80 miles northeast of New York City.

Set on 27 sprawling acres, Wykeham Rise will offer guests the same world-class amenities for which Ocean House is known, and accommodations that seamlessly intertwine modern touches and rustic charm. The Inn’s exterior will feature rough-hewn wood beams, stone and other natural materials, while each individually designed suite—ranging in size from 785 to 2,200 square feet—will boast oversized windows, outdoor space and a stunning view of the grounds.

For additional information on Wykeham Rise, including information on real estate opportunities, the rental share program and a comprehensive list of owner amenities, please visit WykehamRise.com.

September/October/November 2017

wine & culinary arts

Farm + Vine Dinner Series

Culinary Boot Camp

Thursday, October 19—Saturday, October 21

After a summer hiatus, Ocean House’s Farm + Vine Dinner Series returns this fall with an incredible lineup of culinary talent.

Guest chefs from prominent restaurants around the country and beyond work alongside the Ocean House culinary team to create memorable four-course meals that celebrate their individual specialties and highlight farm-fresh ingredients.

Wines from a featured vineyard accompany each course.

Take your cooking knowledge to the next level with lessons in basic cooking methods, knife skills and more taught by the experts at Ocean House. After spending time with our skilled chefs, prepare your own creation using the ingredients from local farms that were hand-picked for the occasion. Culinary Boot Camp concludes with a reception and graduation to celebrate the new skills that have been passed down from our world-renowned chefs.

wednesday, september 6 Chef Jason Bangerter from Langdon Hall Country House Hotel & Spa in Ontario, Canada, uses ingredients from a local farm and wine pairings from Mission Hill Family Estate.

Vine: Mission Hill Family Estate, located in the heart of British Columbia’s pristine Okanagan Valley, is a family-owned winery known for its exemplary vineyard estates and award-winning wines.

$495/ person (plus tax and gratuity). Accommodations are available at a 20% discount for attendees. For reservations, please call 888.281.0809.

wednesday, october 4 Chef Colin Bedford from Fearrington House in Pittsboro, North Carolina, uses ingredients from the Farm at Fearrington House and wine pairings from Newton Vineyard.

wednesday, november 1 Chef Caleb Lara from Kemble Inn in Lenox, Massachusetts, uses ingredients from Red Apple Butchers in Pittsfield, Massachusetts and Berry Patch in West Kingston, Rhode Island and wine pairings from Siduri Winery.

Vine: Newton Vineyard, renowned for its production of Newton Unfiltered Chardonnay, sits atop Spring Mountain in St. Helena in the Napa Valley.

Vine: Siduri, named for the Babylonian goddess of wine, specializes in cool-climate Pinot Noir from five prominent American viticultural areas on the West Coast.

7:00 p.m. reception in the Center for Wine & Culinary Arts, 7:30 p.m. dinner in COAST; $95/ person (plus tax and gratuity).

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

From Vine T O

W I N E

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

September 8–9

October 20–21

Wine 101—Evaluation of Classic Red Wines

Wines of Piedmont

Discover the distinctive qualities of classic red wines. Compare and contrast a selection from around the world with the Ocean House Sommelier as your guide.

Piedmont in Italian means “at the foot of the mountain.” It is also the region that produces the largest number of best-known, noble and world-appreciated, prize-winning wines. Explore and taste through some of them with the Ocean House Sommelier.

November 10–11

September 15–16

Holiday Wines

Wine 101—Evaluation of Classic White Wines

With the holidays around the corner, discover special wines and pairing tips sure to please your guests.

Learn the fundamentals of wine tasting as you sip a selection of classic white wines and discover the distinctions of each.

November 17–18 Wines of Australia

October 13–14 Wines of Tuscany Tuscany is home to some of the world’s most notable wine regions. The hilly soil and weather conditions, ideal for grape growing, have given rise to some rare and much loved varieties.

Explore some of the best with the Ocean House Sommelier.

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

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

wine & culinary arts

fresh tips fresh tips

Aromatics Strawberries!

As Food Forager at one of the world’s top-rated resorts, I have the opportunity to work with some amazing products: beautiful local vegetables, sustainably raised proteins and incredibly fresh seafood thanks to our oceanfront location.

However, all of these ingredients would fail on the “wow factor” scale without aromatics—the flavors we get from herbs and spices.

I like to think of aromatics as supporting cast members; they may not be the stars of the show, but without them, there wouldn’t be much of a performance at all. Aromatics often do most of the heavy lifting for the meats and vegetables.

The complexity of flavors each dish possesses, more often than not, can be attributed not to what you see on your plate but to what you don’t see.

Let’s begin with the categories we have for seasoning and flavoring. First, the seasoning.

As culinary professionals we look at seasoning as layering flavors. To create these layers, three things are required: salt, acid and fat.

If you can’t make it to Watch Hill to see us, try adding some of these spices to one of your tried and true recipes at home:

The salt increases the flavor the food already has, while the fat and acid balance each other out, making the dish both bright and rich at the same time. This is the basic seasoning profile for all composed dishes. (Although black pepper was once used ubiquitously along with salt, it has since been moved out of the seasoning category and is now classified as a spice.)

• Cardamom with apple or pumpkin bread • Ground fennel seed with roasted sweet potato • Clove and orange rind in mulled white wine • Star anise in carrot cake • Cumin and garlic on lamb or venison

Next is flavoring.

This is what makes a dish distinctive to the region it is from and the cook who created it.

Often, this flavoring comes from herbs and spices native to the region the dish represents.

However, sometimes borders are blurred and culinary discoveries are made (think cinnamon and apples!).

Cumin-rubbed lamb reminds us of chili.

Fennel seed crackers remind us of sweet Italian sausage.

Paul McComiskey Food Forager / Director of Culinary Education

Brown butter sage pasta reminds us of Thanksgiving stuffing.

In all three cases it’s the distinct flavor of the spices or herbs that evoke a memory. Sometimes you don’t know what gives a dish its distinct flavor until you taste it in something else.

Join me in the Center for Wine & Culinary Arts at Ocean House this fall to discover all sorts of flavor combinations, along with how we season and flavor the dishes for our guests.

Saturday, September 9 Canning and Jarring Stock up for the cooler months ahead, and join the Ocean House Food Forager for a day of canning and jarring. Learn the basics of this timeless preservation technique while slicing and dicing the last of the season’s bounty to enjoy all winter long.

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

Under the expert guidance of the Ocean House Food Forager, whip up delicious, healthy alternatives to traditional, high-calorie Halloween candy.

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

At this time of year our homes are filled with family, friends and the beautiful aroma of coveted, flavorful spices.

At times, a flavor will remind us of something we’ve eaten before. That’s the flavor of the spices!

In The Kitchen: Culinary Education Series

Saturday, October 28 Trick or Treat: Healthy Halloween

During the fall and winter in New England these spices and aromatics play a huge role in adding flavor and warmth to the dishes we remember from our childhood. These spices from around the world—and right here at home—create a sense of place. They give us something to look forward to during those cold dark nights and the weeks where it snows for days on end!

Saturday, November 4 Cooking with Booze Using wines, beers, hard liquors and cordials, this sensory perception class explores the nuances of using alcohol for deglazing, marinating and braising certain foods.

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

Saturday, November 18 Thanksgiving Dinner for Dummies Take the guesswork and stress out of preparing a holiday meal. Learn to execute an elegant Thanksgiving dinner with simple tips and techniques courtesy of the Ocean House Food Forager.

1:00 to 3:00 p.m.; $75/ person (plus tax)

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

September/October/November 2017

from our kitchens

Cranberry Nut Bread Ingredients 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground allspice ½ teaspoon nutmeg, microplaned ½ teaspoon crushed cardamom 1 cup sugar 1 egg ¾ cup orange juice 1 teaspoon orange zest 3 tablespoons white vinegar 1/4 cup melted butter 1 cup dried cranberries 1 cup coarsely chopped nuts

1. Preheat oven to 350 degrees.

2. Grease loaf pan and line with parchment paper.

3. Sift together flour, salt, baking soda, sugar and spices.

4. Mix together egg, orange juice, zest, vinegar and butter.

5. Add flour mixture all at once. Stir until all flour is moistened.

6. Add cranberries and nuts.

7. Turn into prepared pan.

8. Bake 60 to 70 minutes. Cool for 10 minutes before removing from pan.

Movie Night

Schedule

Come one, come all! Find your seat in the Ocean House Screening Room and enjoy the show with freshly popped popcorn and sweet treats from Below Deck. This year we feature treasured family-friendly classics.

Sunday, September 24 The Wizard of Oz

Sunday, October 22 Chitty Chitty Bang Bang

Sunday, November 26 Hello Dolly

Sunday, December 3 Miracle on 34th Street

6:00 to 9:00 p.m.; $10/ person, children 3 and under are free (plus tax and gratuity)

Artist in Residence Series Our Artist in Residence series continues into September 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 Saturdays (except where noted below), enjoy house wine and cheese on the Club Room Terrace as the featured artists present their work during an intimate reception.

Schedule

September 1–3

September 23–24

Jeanne Potter*

Sarah Stifler Lucas

September 9–10

Friday–Saturday, October 13–14

Celebrate new life and savor a relaxing escape tailored specially for expectant mothers and their partner or friend. Enjoy a massage, prenatal-appropriate yoga and fitness classes, cooking demonstration on special cravings in the Center for Wine & Culinary Arts and, of course, a special gift for baby.

Package for Two includes: 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

Harley Bartlett September 29–October 1

September 16–17

OH! Spa Babymoon Weekend

Bob Callahan*

Cooking demonstration in the Center for Wine & Culinary Arts

Brechin Morgan

A special gift for baby

Receptions: 5:00 to 6:00 p.m.; complimentary. *Reception for Jeanne Potter and Bob Callahan is on Friday.

$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.

Up Close & Personal: How Artists Make Art From a museum director to artists themselves, learn how they impact the world of art in this exciting series.

Schedule

Watercolor Workshop

Saturday, September 2—Sunday, September 3 Learn how to create your own keepsake watercolor sketchbook during a workshop with Jeanne Potter, Ocean House’s Resident Curator and Director of Art Education. Get a jump-start on the fundamentals of creating successful watercolors. This exciting opportunity is open to guests of 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 888.281.0809.

Saturday, October 21 The Art of Directing a Museum with John W. Smith, Director of the Rhode Island School of Design Museum Saturday, November 4 Painting Demonstration by Artist Sergio Roffo Saturday, November 18 My Life in Watercolor with Artist and Ocean House Resident Curator Jeanne Potter 3:00 to 4:00 p.m.; complimentary For reservations, please visit OceanHouseEvents.com or call 888.281.0809.

Ocean House Waves

thanksgiving weekend

Getaway Package

Autumn Escape

Thanksgiving in COAST Thursday, November 23 Traditional Thanksgiving flavors are artistically reimagined during an exquisite four-course culinary experience handcrafted by COAST Chef de Cuisine Jennifer Backman.

Seatings from 11:30 a.m. to 6:30 p.m.; $125/ person, optional wine pairing $95/ person (plus tax and gratuity). We kindly ask that COAST be enjoyed by guests ages 8 and older.

Thanksgiving Buffet in Seaside Ballroom Thursday, November 23 Retreat to the Seaside Ballroom for a spectacular buffet of Thanksgiving favorites straight from our kitchen. Enjoy all the comforts of a home-cooked meal minus the work.

Seatings every half hour from 11:00 a.m. to 5:30 p.m.; $78/ person, $45/ child ages 4 to 12, children 3 and under are free (plus tax and gratuity)

Children’s Tea with Belle Friday, November 24 Join us for Ocean House’s signature high tea, bursting with whimsical charm and featuring our favorite tea party guest, Belle, from Beauty and the Beast. Mini sandwiches, petit fours and a storybook reading will delight your little ones.

3:00 to 5:00 p.m.; $48/ adult, $35/ child ages 4 to 12, children 3 and under are free (plus tax and gratuity)

Annual Tree Lighting Ceremony and Christmas Village

Discover the beauty of New England in the fall with this luxurious package, designed to help you get cozy indoors.

Saturday, November 25 Celebrate the start of the Christmas season at our annual Tree Lighting Ceremony and Christmas Village. Carolers, hot cocoa and a special appearance

by Kris Kringle make this family-friendly night one to remember.

September 6, 2017 through November 21, 2017 (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)

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

Christmas Village Dinner with Santa

Bottle of seasonally inspired wine upon arrival

Saturday, November 25 Following Ocean House’s Annual Tree Lighting Ceremony, join Santa in the Ballroom for a dinner and dessert buffet stocked with seasonal favorites (think: gingerbread cookies and pumpkin pie).

$100 resort credit Rates starting at $795 for September $710 for October and $625 for November

6:00 to 9:00 p.m.; $48/ adult, $35/ child ages 4 to 12, children 3 and under are free (plus tax and gratuity) *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.

Special Culinary Weekends

Wine Camp Weekend

Friday, November 3—Sunday, November 5

OH Boutique

Immerse yourself in a unique hands-on experience during one of the most exceptional weekends at Ocean House. It begins Friday evening with a wine and cheese reception. On Saturday, tour Jonathan Edwards Winery in the charming town of North Stonington, Connecticut. Enjoy a picnic prepared

by Ocean House chefs before crafting your own wine blend, complete with a custom label. Upon returning to Watch Hill, end the day with a luxurious meal at COAST while tasting the wine you blended that afternoon. Before departing, join us for our popular Jazz Brunch on Sunday morning.

Fall Favorites

$1,850 for two-night “Winemaker” Package at Single Occupancy in Deluxe King $2,250 for two-night “Winemaker” Package at Double Occupancy in Deluxe King Includes a two night 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 COAST on Saturday.

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

We are pleased to welcome jewelry designer Maggie Lee into our carefully curated collection of exquisite designs at the Ocean House Boutique. Her splendid Compass Rose collection was inspired by her passion for the sea, and for life itself.

Maggie Lee has created one-of-a kind pieces, including cuff links, necklaces, bracelets and more. Each piece resembles a compass, with one side containing the coordinates to our jewel of Watch Hill and our name on the opposite side. These creations make amazing bridal party gifts, as well as something to help you remember your favorite part of Rhode Island. Her designs are developed at her two studios in Pennsylvania and Connecticut.

Along with the new Compass Rose collection, Ivko is a new line of sweaters and jackets from Serbia that are being featured in the Ocean House Boutique. Ivko’s designs are inspired by influences from around the globe, including Russia, Morocco and Greece. These pieces are perfect for the traveling woman, and can be worn on the beach or to the opera.

September/October/November 2017

Events at Ocean House

1 S E P T E M B E R – Cabaret on the Lawn 29 S E P T E M B E R – Artist in

4 NOV E M B E R – Up Close &

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

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

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

4 O C TOB E R – Farm + Vine Dinner

10–11 NOV E M B E R – From Vine

7:00 to 10:00 p.m.; $100/ person

Reception: Jeanne Potter

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

2 S E P T E M B E R – Lobster Boil

& BBQ

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

2 & 3 S E P T E M B E R – Watercolor Workshop with Jeanne Potter

10:00 a.m. to 1:00 p.m.; $195/ person (includes supplies)

6 S E P T E M B E R – Farm + Vine Dinner featuring Jason Bangerter from Langdon Hall Country House Hotel & Spa

7:00 p.m. Reception, 7:30 p.m. Dinner in COAST; $95/ person

8–9 S E P T E M B E R – From Vine to

Residence Reception: Bob Callahan

featuring Colin Bedford from Fearrington House

Personal: How Artists Make Art with Sergio Roffo

to Wine: Holiday Wines

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

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

13–14

17–18 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

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

O C TOB E R – From Vine to Wine: Wines of Tuscany

13–14 O C TOB E R – OH! Spa

to Wine: Wines of Australia

18

Babymoon Weekend

NOV E M B E R – In the Kitchen: Thanksgiving Dinner for Dummies

$550/ person for hotel guests, $600/ person for day guests

1:00 to 3:00 p.m.; $75/ person

20–21 O C TOB E R – From Vine to

Wine: Wines of Piedmont

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

18

NOV E M B E R – Up Close & Personal: How Artists Make Art with Jeanne Potter

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

19–21 O C TOB E R – Ocean House

23 NOV E M B E R – Thanksgiving

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

Seatings every half hour from 11:00 a.m. to 5:30 p.m.; $78/ person, $45/ child ages 4 to 12, children 3 and under free

21

23 NOV E M B E R – Thanksgiving

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

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

11:30 a.m. to 6:30 p.m.; $125/ person, optional wine pairing $95/ person. We kindly ask that COAST be enjoyed by guests ages 8 and older.

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

Chitty Chitty Bang Bang

Wine: Wine 101—Evaluation of Classic Red Wines

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

9 S E P T E M B E R – In the Kitchen: Canning & Jarring

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

15–16 S E P T E M B E R – From Vine

to Wine: Wine 101—Evaluation of Classic White Wines

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

Culinary Boot Camp

O C TOB E R – Up Close & Personal: How Artists Make Art with John W. Smith

22 O C TOB E R – Movie Night:

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

23 S E P T E M B E R – Grafton Cheese

Cheddar Flights

1:00 to 3:00 p.m.; $75/ person

23 S E P T E M B E R – Artist in

Residence Reception: Sarah Stifler Lucas

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

24

S E P T E M B E R – Movie Night: The Wizard of Oz

Day Dinner in COAST

24 NOV E M B E R – Children’s

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

Tea with Belle

28 O C TOB E R – In the Kitchen:

3:00 to 5:00 p.m.; $48/ adult, $35/ child ages 4 to 12, children 3 and under free

Trick or Treats—Healthy Halloween

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

16 S E P T E M B E R – Artist in Residence 1 NOV E M B E R – Farm + Vine

Reception: Brechin Morgan

Day Buffet in the Ballroom

Dinner featuring Caleb Lara from Kemble Inn

7:00 p.m. Reception, 7:30 p.m. Dinner in COAST; $95/ person

25 NOV E M B E R – Annual Tree

Lighting Ceremony and Christmas Village

5:00 p.m.; complimentary; We ask that guests bring a new, unwrapped toy for our toy drive.

25

NOV E M B E R – Christmas Village Dinner with Santa

3–5 NOV E M B E R – Wine Camp

6:00 to 9:00 p.m.; $48/ adult, $35/ child ages 4 to 12, children 3 and under free

$1,850/ person for two-night single occupancy “Winemaker Package” or $2,250/ person for two-night double occupancy “Winemaker Package”

Annual Toy Drive

Weekend

4 NOV E M B E R – In the Kitchen: Cooking with Booze

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

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

25 NOV E M B E R — 20 DEC E M B E R – Bring your new, unwrapped toys to Ocean House for our Annual Toy Drive. Toys will be donated to the Jonnycake Center of Westerly.

26 NOV E M B E R – Movie Night:

Hello, Dolly!

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

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!

“The Ocean House Management Collection of luxury hotels has an eclectic group of experts–a naturalist, art curator and food forager–who are ready to ensure you leave your vacation with a little esoteric knowledge… Individually, they are educators, but together, the make a powerful team and can pair up to create unique programs that play off one another’s talents and expertise.”

“The 18 suites, which resemble private apartments, are perfect for families. With the Atlantic Ocean almost on their doorstep, families can relax at beachside cabanas and have their every need attended to.”

INDAGARE MAGAZINE, SUMMER 2017

GREENWICH MAGAZINE, MAY 2017

One Bluff Avenue

Watch Hill, Rhode Island 02891

OceanHouseRI.com 888.281.0809