Innsights: Spring & Summer 2016

Innsights Weekapaug Inn Newsletter

Spring / Summer 2016

The endless days of summer were filled with laughter, friendship, and a variety of activities.

Robert C. Buffum, The Weekapaug Inn / The Best of All Possible Worlds, 1899-1999

Weekapaug Inn

T

Welcome here is something very special about a New England spring: the smell of fresh earth as it emerges from beneath a blanket of snow and ice; a glimpse of the first daffodils as they burst through the soil; a walk along quiet roads—perhaps without even a coat. The days are fi-

nally getting longer. Here at the Inn, we are seeing all of the new life, both in and around the pond.

There is a quiet bustle of activity as we gear up for another glorious summer.

≈ Along with the

warmer days comes a change in menu. Here at the Inn, we have sadly said goodbye to Chef Jen, who

is now helping to open Spicer Mansion just down the coast in Mystic (see her personal message on page 5). We are grateful for the phenomenal dining reputation she established, and look forward to its continuance under the direction of our new Executive Chef, Ryan Murphy. He eagerly awaits the opportunity to introduce you to a spectacular bill of

fare, in addition to the familiar spring and summer menu favorites you have come to love at the Inn. ≈ Our entire team is so proud of the Inn and our place in the Weekapaug community. We look forward to welcoming all of our guests, both new and returning, home to this remarkable place on the Pond for spring and summer of 2016.

Simon Dewar ≈ Innkeeper

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On the Pond Here comes High Season!

Join us for your favorite special Weekapaug Inn event. Here’s a sampling of some of our guests’ favorites. These offerings are available to Inn guests, and the public, by reservation only.

Mother’s Day This will be our fourth Mother’s Day since The Restaurant opened, and as with all holidays past, our kitchen will serve up a beautifully prepared threecourse meal, family style, with seating opportunities between 12 p.m. and 6:30 p.m. With the great tastes of fresh and local ingredients, our beautiful views, and impeccable service, we promise a treat for Mom and all the family.

Reserve early, as our seatings fill up for this most popular dining-out occasion.

See page 10 for price and times.

Thursday Night Clambakes The Inn continues a long-standing Thursday night summer tradition with a clambake and great beverage offerings, followed by s’mores under the stars at the Fire Pit on the lawn. To celebrate the fabulous 4th of July, a specially scheduled Independence Day clambake takes place July 2—Saturday of the holiday weekend. See page 10 for price and times.

Love Songs On The Pond Find a seat on the Inn lawn, enjoy the panorama of sea and sky, and relax to the soothing sounds of Chris Jason, a crooner in the tradition of his iconic musical forbearer. Chris has been singing ballads from the Sinatra catalogue, to rave reviews, for more than 15 years. Join him at the Inn for an evening of song, accompanied by assorted petit desserts, coffee and tea.

See page 10 for price and times.

Did You Know?

Charge It! Plug-in vehicles are making their presence felt along the coast of Rhode Island and Connecticut, as more and more electric-powered vehicles hit the road: Volts, Bolts, i3s, and of course, Teslas—named for Nicola Tesla, a pioneering electrical engineer, physicist, and inventor.

Last summer, a group of the already convinced and the simply curious showed up at Weekapaug Inn to test-drive one of three Teslas brought to Weekapaug for the occasion, and also had the first look at the two new charging stations for these vehicles on the Inn’s property. The event, which took place on August 25 and 26, was organized by Tesla in cooperation with the Inn, and served as an introduction for guests and locals to yet another twenty-first century amenity of our historic property. The supercharging stations, which can give the Tesla model S 170 miles of driving range on a half-hour charge, are ideally situated for local residents stopping for drinks or dinner, enabling them to charge their vehicles while enjoying the enviable views, food and service that the Inn provides. For overnight Tesla-owning guests, the stations present the opportunity to fully charge while they enjoy their stay.

Many of our guests are surprised to learn that these two new charging ports are not the first on our property. Pre-dating them by a few years is the pond-side charging station for the Quonnie Queen, the Inn’s 24-foot, electric powered launch, which our nature and recreation staff use to provide guests with leisurely rides and guided tours of our beautiful salt pond. Our Naturalist and Director of Recreation, Mark Bullinger, provides a little background on the Queen, and her illustrious ancestors: “She’s part of a line of traditional ELCOs (The Electric Launch Company); their history dates back to the late 1800s.

The first big order the company received was for a fleet of launches that would shuttle visitors around the lake at the Chicago World’s Fair in 1893. Those boats were bigger than ours, but similar in appearance.” Bullinger, who sands down and oils the teak appointments of our Queen each winter, has readied her for the forthcoming season.

“We’ve been on the plug-in bandwagon for this member of our fleet for a while,” notes Mark, “and the new Tesla chargers accommodate this trend for our customers who love cutting edge technology on the road.”

Weekapaug Inn

Inn Nature & Recreation Recreation Preview

Rhode Island Off the Beaten Track: Saturday, May 14 Explore the hidden gems of the southern shoreline. Join Mark on a four-hour van tour past scenic mills, dramatic rock formations, lighthouses, lovely communities and beautiful beaches. You will disembark along the way and enjoy a box lunch at a scenic overlook. 10 a.m. to 2 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax).

Includes transportation, bottled water and a boxed lunch.

Horseshoe Crab Festival: Saturday, May 21 Under the full moon in late May, horseshoe crabs flock to our shallow protected estuaries by the thousands to take part in a spawning ritual that dates back 450-million years. By the light of the moon and our headlamps, we will observe these living dinosaurs and their rituals; it’s as close as you will get to experiencing the age of dinosaurs first hand. Those who prefer the Inn’s 21st century comforts can view live crabs and a slide/video presentation in the Sea Room. Slideshow: Saturday, 5 to 5:45 p.m., complimentary; Moonlight Outing: Saturday, 8:30 to 10 p.m., $20/ hotel guest, $25/ non-overnight guest (plus tax), includes all equipment and boots available by reservation.

Salt Pond Safari at the Inn Hold on tight… we’re going adventuring!

Welcome aboard Innsights, our custom, shallow-draft excursion boat that runs adventures down the salt pond. Innsights is all about active exploration of the environs around the Inn—a mission she is supremely well suited for. Powered by an ultra clean and quiet Yamaha motor, she can skim down the pond at a thrilling pace, but then glide along the backwaters with barely a whisper. Come along as we explore around rocky islands, searchout sea urchins, go birding, or land on a remote beach to hunt giant moon snails.

There are always interesting things to see and I can set the hydraulic anchor and quickly hold the boat in position for prime viewing and photography.

The speed of Innsights and her shallow-draft hull allow exploration of the whole pond, so we can view many

Napatree Hike– Oystercatcher Viewing: Saturday, June 4 Napatree Point, a mile-long ribbon of sand and dune, runs west from Watch Hill toward Fishers Island. At the turn of the century, the spit was home to Fort Mansfield and its installation of large naval guns. Today, Napatree is a conservation area and a wonderful place to see shore birds, including American oystercatchers. Join us on a three-hour

vistas, check out the breach way to the sea, visit an oyster farm, and explore small harbors with beautiful waterfront homes. Innsights is also well suited for light fishing. With a built-in swim ladder and the ability to land on remote beaches, she offers boatloads of swimming fun along the sheltered waters of the pond.

We run regularly scheduled tours on Innsights throughout the summer, and both she and I are available for private charters. For more information, and to book your adventure, please call the Weekapaug Inn front desk.

—Mark Bullinger

tour of this remarkable site. 9 a.m. to 12 p.m.; $20/ hotel guest, $25/ non-overnight guest (plus tax). Includes transportation, guide, and spotting scope for group use.

These are just a few of the great activities the Naturalist offers this spring and summer. For a full list, see page 10 or visit www.WeekapaugInnEvents.com/ naturalist-weekapaug-inn.

Weekapaug Inn

The Magic of Summer: Easygoing Fun

Anyone arriving at the Inn in our peak months for the first time is inevitably awed by our spectacular location: less than a two-minute stroll from a private, pristine, dune protected ocean beach unlike any other on the coast of New England. The panoramic views from the Inn also take in our back lawn, literally on the banks of one of Rhode Island’s unique and ecologically rich salt ponds.

If the fortunate reality of our geography isn’t enough, we can offer many perks that make this place unforgettable.

Just a few steps before you reach the dunes, our Bathhouse offers everything you need for a day by the sea. You can stow your belongings in your own private locker; pause at the counter for a snack or a drink; pick up chairs, towels, an

umbrella, and even toys for the kids. Afterward, The Bathhouse offers fully equipped changing rooms, each with its own shower so that you can return to the Inn fully refreshed, or linger at one of the tables on the deck.

Our lawn offers gorgeous Pond views, as well as scattered seating in our comfortable Adirondack chairs, and chairside service of drinks and light bites. It’s also the site for many pick-up pastimes that are stress-free and long on fun. Join a Frisbee toss—the game was invented just a few dozen miles down the road in Connecticut—or learn the intricacies of lawn bowling, more commonly known in New England by its original name, bocce. Our shuffleboard court is another feature of the lawn that provides a low-stakes bit of entertainment for anyone who’s determined to leave the high stakes back at the office. Or, sit back with your drink, and do nothing at all.

After a few days in Weekapaug’s incomparably calming environment, we are betting you begin thinking of ways to make your stay just a little bit longer. We’re quite happy to admit that you won’t be the first of our guests who’ve been completely enchanted by their vacation at the Inn; we’re proud to continue a tradition that began back in 1899, and one we plan to continue for the foreseeable future.

A New Tradition: Preserving Weekapaug’s Natural Beauty Last November 4, associates from Weekapaug Inn and its sister property, Ocean House, banded together for the Inn’s first Shoreline Cleanup event. On a bright Wednesday morning, the team donned waders and boots, then grabbed garbage bags and gloves—an appropriate “uniform” for this project. After a briefing on cleanup, safety, and recycling procedures, the group left their meet up spot at the Boat House on the Inn’s back lawn, and spent three hours gathering up debris and refuse in all of the natural areas that surround the hotel, including Quonochontaug Pond’s western shoreline, and portions of Weekapaug Beach.

According to Innkeeper Simon

Dewar, there was plenty to keep the crew busy.

“The garbage and flotsam along the shoreline was quite surprising; it’s staggering what can accumulate along the shore. In all, we removed over 220 pounds of debris. Some items of note were a wooden oar, a vintage soda bottle, and over twenty single shoes— one could say that was quite a feet. To be serious, however,” adds Dewar, “all of us are very lucky to be surrounded by such outstanding natural beauty. It’s important to us to be good custodians of the Pond and the area that surrounds the Inn. This is an event we plan to repeat.”

While it was originally proposed as an annual event, the effort proved so successful that a second, spring

Shoreline Cleanup is planned, and will take place on Wednesday, May 18 starting at 8:30 a.m., with all hands gathering at the Boat House once again.

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L a n d, S e a & S k y From Chef Jen’s Kitchen: Asparagus Soup Yield: 1 gallon

Au Revoir!

Jennifer Backman, our beloved “Chef Jen,” will be moving on to create a new restaurant at the Spicer Mansion, down the road in Mystic, Connecticut, which opens in May. She wanted to express her feelings about directing the kitchen at the Inn, as Executive Chef, since our grand re-opening in 2012.

“Running the culinary program at this property has been truly gratifying, and it has been a privilege to share this experience with my colleagues, with the Inn’s employees, and with our wonderful guests. It would be a lie if I said I didn’t have some sadness, along with some excitement, about moving on; this property has been a huge part of my life over the past four years.

During this time, we have been able to accomplish things—as individuals, as a team, and as a hotel—that we never would have dreamed possible at the start. Many who were part of that opening team have gone off to accomplish more great things in their own right, and this property and all the experiences it has provided, helped make that possible. For me, my biggest take-away is what I’ve shared with the people here: creating all our ‘firsts,’ together. Thank you for everything.”

Our Kitchen Garden “Eat fresh and local” could be a sign posted in our Inn’s kitchen; the staff prides itself on seeking out the very best ingredients for our menus from purveyors who are all within a short distance of Weekapaug—in Rhode Island, Connecticut, and southeastern Massachusetts. But nothing gets more local than our own backyard.

Now taking shape in its fourth growing season, the Inn’s kitchen garden has become quite lush and productive. For guests who are interested in the sources of their meals, one place to start is our garden. Even if you’ve never taken a stroll through our rows of fresh herbs, you may occasionally notice our chefs outdoors in the garden, harvesting cuttings for the evening’s service.

While she’s used the garden’s bounty in salads, entrees, and even for garnishing the Inn’s boutique cocktails—served in the Garden Room and on the lawn in fair weather—Chef Jen has a few favorites.

“I especially like the anise hyssop, chocolate mint, bronze fennel, chives—it’s really the blossoms I’m after—and of course, basil.”

With so much lovely, fragrant produce in continuous harvest through the warm months of our high season, it’s worth a moment to stop by and have a look during your stay at the Inn.

3 ½ pounds asparagus ends, sliced 1 ½ pounds asparagus, blanched and sliced 3 ounces spring garlic, sliced 6 ounces spring onion, sliced 8 ounces onion (1) sliced 8 ounces Yukon Gold potato (about 2), peeled and sliced 1 cup white verjus* 1 pound butter 2 quarts water 5 ounces spinach ½ cup olive oil Salt, to season Champagne vinegar, to season *Verjus is the juice of unripe wine grapes; white verjus is made from white wine grapes.

Method of Preparation 1. Sweat asparagus ends, spring garlic, spring onion, and onion in butter. Season with salt.

2. When tender, add Yukon potatoes.

3. Deglaze with verjus. Reduce by half, add water and simmer over low heat for at least 1 ½ hours.

4. Remove from heat and purée in a blender carefully (only fill the blender 2/3 full). Emulsify olive oil into each batch while processing.

5. With the last two batches of soup, purée in sliced and blanched asparagus and spinach. Process on high speed until smooth.

6. Strain soup through a fine mesh strainer (chinois).

7. Season with salt, champagne vinegar, and thin with water as needed.

Weekapaug Inn

Small is Beautiful Many local hands are responsible for the menus here at Weekapaug Inn; some local farms grow highly specialized ingredients that are not usually found at the farmers’ markets, but add something special to fine dining at our restaurants.

Once such farmer is Lee Ann Frietas, owner of Indie Growers—a farm that at less than an acre in size is considered nano-sized. We talked to her about her products, and we all learned a great deal about the beauty of small.

“I’m going into my fifth year of business in 2016,” says Lee Ann. “In order to differentiate myself from other farms, and take advantage of space that I do have, I tend to grow vegetables, herbs, and blossoms that are unique.” Most of Freitas’ vegetables are picked when they are no larger than 1 to 2 inches in size, or the size of a marble, in the case of turnips or radish.

“I really try to take the usual, and make it unusual,” she adds.

“I sell arugula, but grow it for the blossoms; the same is true with radish.” Among the herbs that she cultivates at Indie Growers are fifteen varieties of mint; Vietnamese, banana, and cotton candy are a few of the varieties. Her celery is white.

“At this point, I only sell to high-end restaurants, and nearly every one of my chefs (such as the Inn’s own Chef Jen) have been recognized by the James Beard Foundation for culinary excellence,” notes Freitas, who is proud of the unique produce from her farm.

“It is my passion to grow product that will inspire creativity in the chefs that I work with.”

Shown above are some of the beautiful and tiny raw veggies and herbs that you’ll see on many items from our restaurants’ menus. They’re delicious; sample, and enjoy!

On Tap: The Brewmaster’s Social Series Want a mid-week break from the day-to-day? Justin Bothur, the Inn’s Sommelier and Restaurant Manager, has teamed up with some local brewers to create a new series of monthly dinners for 2016, designed to encourage casual, sociable evenings around pairings of food and beer— specifically, the many local products of area micro-breweries.

Scheduled for Wednesday evenings from 6:30 to 9 p.m. (except July and August), festivities begin in the Inn’s comfortable and welcoming lobby, where guests can gather and enjoy their first food and beverage pairing: a single variety from the featured brewer, and hors d’oeuvres composed of the freshest ingredients from a local farm, prepared by our accomplished and creative Inn kitchen. After some mingling and an introduction of the evening’s principals (Justin, the visiting brewer, and possibly

the local producer of the fresh farm ingredients), the program moves through the kitchen, where participants can see their meals being prepared.

Everyone then proceeds to the restaurant, where each individual, couple or group can match up the playing card they were given on arrival with its mate at one of the long tables.

The meal’s courses are then served, family-style, with commentary from our food and beverage experts throughout the evening.

“We wanted the seating to be arranged communally to promote sociable interaction, and the service to be familystyle, for the same reason,” notes Justin.

“After dinner, our guests can gather in the Garden Room on the first floor, for more conversation and opportunities to get acquainted with the professionals, and their table-mates.”

The first Brewmaster’s Social will

take place on Wednesday, April 20; our featured brewery is the Bucket Brewery of Pawtucket, RI. Gray Sail Brewing of Westerly will bring the featured products for the May 18 dinner, and Revival Brewing will join us on June 15; dinners are also scheduled monthly in the fall. To make reservations for dinner, call 401-637-7600 or book online at www.WeekapaugInnEvents.com.

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Living Inn Poolside Pleasures While they had no counterparts in our Inn’s previous incarnation, our pool and the adjoining fitness center in our Fenway Annex are apt reflections of the interests and lifestyles of our twenty-first century guests. They may be far from home— and their regular routines—but we have a number of ways that guests can maintain their consistent exercise levels, in beautiful surroundings. And, although our beach is second to none along the New England coast, and there are enough activities around the Inn to keep even the most active guest energized, sometimes a lounge at poolside, with a cooling drink and a tasty snack, is the

definition of a good time.

Whether your taste is for fitness or for leisure, our pool is the centerpiece for a great deal of summer enjoyment. The fitness center on the first floor of the Fenway Annex offers an array of cardio equipment, yoga mats and free weights, so that a guest may follow his or her own fitness routine. Fitness swimming is also encouraged in our beautiful lap pool, with its glorious views to the pond and ocean.

Our schedule expands in the summer months at the Annex, to include classes for Tai Chi, yoga, and stretching. If you’d like to try a new workout, there are also classes for yoga on our standup

paddle boards (SUP), once the water warms up—not everyone stays upright when trying this fitness routine, so summer temperatures are required.

The services of a personal trainer can also be arranged.

For those on the sit-back-and-relax track, poolside service of cocktails, soft drinks, and summer light bites are also available to guests who avail themselves of our comfortable lounge seating at the pool. It’s a great way to spend a carefree morning or afternoon.

(Note: No cash or credit cards are accepted for poolside food service; it is available only for hotel guests and members)

Weekapaug Inn

Front Desk: The Heart of the Inn the guest popped the question, and snapped a picture. When they checked out, the engineer was able to present them with a framed photo of their special moment. That’s the kind of attentiveness that makes us all proud.”

Christopher also notes that checkout time provides some of the best testimonials to Inn service.

“We had one father and his young son, who had spent a week with us. The dad had gone all out to make the week something remarkable for his boy, and we helped him with all his plans. When checkout time came, the little guy didn’t want to go. As they were leaving, he looked at his father and said, ‘I wish it was called Month-a-paug instead of Weekapaug.’”

Despite its small footprint, the front desk at Weekapaug Inn is not just for check-in and check out. It’s service central for just about everything you can think of, and it’s also the place where our reputation— for thinking about the things you never even thought of—begins.

Assistant Innkeeper Christopher Dick, who’s been at the Inn since spring 2014, notes that the desk staff increases by one for the summer (from three to four), but that the mission of this small but dedicated team is constant.

“Essentially, our job is to organize all of the things that guests require for their vacations. You could say that we’re curating their experience, and each guest has different expectations. We’re here to meet those expectations, and ideally, exceed them.”

Christopher, who has spent most of his working life in the hospitality

industry—from waiting tables in college, to employment with a company that runs safaris in Botswana—appreciates that the Inn’s approach to service requires something extra.

“What’s great about this place is that everyone is so tuned in to our guests.

We learn to really listen to what they need. Some guests don’t want to lift a finger. Others want space to enjoy the peaceful surroundings. It’s not always about providing some big, over-the-top thing, but being sensitive to why the guests are here.”

He notes that every member of the staff pays quiet attention to what guests are looking for. He recounts one couple’s experience.

“They came to the Inn because he had the intention of making a marriage proposal. One of our maintenance engineers, knowing about this occasion, happened to be in the right spot when

Christopher smiles when he recounts this story.

“Weekapaug is the only place I’ve ever worked where the staff gets handwritten letters from guests who’ve enjoyed themselves so much that they had to let us know. I’d be lying if I didn’t say I think that’s one of the best things about my job.”

Weekapaug Inn

Past & Present A Century on the Water One of the jewels of Weekapaug Inn is its

Sand Flea, Firefly, Chigger, Spider, Scarab. The Inn had a large

beautiful shoreline, which provides direct access to

dock as well as a boathouse, and regularly scheduled races.

Quonochontaug Pond, and a way to explore and experience

Later, the Beetle Cat—a 12’ 4” catboat designed as a pleasure

this wonderful asset via the many different vessels that

boat by John Beetle in 1920—started multiplying on the pond,

compose the Inn’s fleet. In fact, the Pond and our various

and the popularity of racing these boats increased over the years.

Pond-worthy boats have been some of the reasons that the

While the Inn still boasts a vintage Beetle Cat in its fleet, as well

Inn has retained its magic for generations.

as a beautiful Whitehall rowboat, canoes, and our gorgeous 24’

In his book on the subject of the Inn and its amazing

cruiser, the electric–powered Quonnie Queen (see our story on

longevity, Robert Buffum, the third generation of the first

plug-ins, page 2), some of our watercraft would draw puzzled

owners of the property, chronicles some of the history of Inn

looks from those early 20th century guests.

watercraft. If you do the math, one interesting fact is that

Today, there are many more ways to ply the waters of our

2016 marks a full century since sailing on Quonnie Pond

pond. Our stand up paddle boards (SUPs), kayaks, and pedal boats

by Inn guests took off in earnest. Back in 1916, some of the

were unknown way back, but are very popular now. If guests pre-

Inn’s best young summer sailors began a spirited competition

fer, they can book themselves on the Quonnie Queen for a more

with their sneakboxes—small 12’ boats that were developed

leisurely tour, or take a seat in our Boston Whaler, InnSights, with

in Barnegat Bay, New Jersey for wildfowl hunting and use as

Captain Mark for another view of the pond (tickets required for

floating blinds late in the nineteenth century. Says Buffum,

these two). Whether a guests sails competitively, or enjoys

“Invariably, someone years ago put a sail on them.” At one

navigating the pond for quieter pursuits, such as paddling a kayak

time, the Inn boasted a large summer fleet of these vessels,

to fish, or watch seabirds and waterfowl, or enjoys the water for

with many boats brought in by guests. Because of their small

a workout on an SUP, our 2016 fleet’s array of choices will have

size, many sneakboxes on the pond were named for insects:

something for every taste.

Beetle Cat on Quonnie Pond 2015

Beetle Cat on Quonnie Pond 1927

Weekapaug Inn

Calendar Of Events April 20: Brewmaster’s Social Series with Bucket Brewery

June 15: Brewmaster’s Social Series with Revival Brewing

Join us for a midweek house party. We invite Bucket Brewery of Pawtucket, RI to join us for a casual three-course, family-style meal, with each course paired with the brewer’s choice of beer. 6:30 p.m.; $75/ adult, $55/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

Join us for a midweek house party. We invite Revival Brewing of Providence, RI to join us for a casual three-course, family-style meal, with each course paired with the brewer’s choice of beer. 6:30 p.m.; $75/ adult, $55/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

April 29–May 1: Landscape Photography Weekend

Thursday Night Clambakes

Explore the Rhode Island shoreline for photographic opportunities with renowned local photographer and teacher Ron Cowie. Single Occupancy: $935; Double Occupancy: $1,035 (plus tax). An additional $200 tuition fee will be added to accommodate double occupancy reservations with both guests participating in the seminar.

May 10: Mother’s Day in The Restaurant Show Mom how much she matters to you by treating her to the Inn’s three-course, family-style meal. Seatings from 12 to 6:30 p.m.; $68/ adult, $34/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

May 14: Rhode Island Off the Beaten Track Explore the hidden gems of Rhode Island. This four-hour tour explores all aspects of southern Rhode Island’s beauty and includes a box lunch.

10 a.m. to 2 p.m.; $60/ hotel guest, $75/ non-hotel guest (plus tax)

May 18: Brewmaster’s Social Series with Grey Sail Brewing Join us for a midweek house party. We invite Grey Sail Brewing of Westerly, RI to join us for a casual three-course, family-style meal, with each course paired with the brewer’s choice of beer. 6:30 p.m.; $75/ adult, $55/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

May 21: Horseshoe Crab Spawning Adventure By the light of the moon and our headlamps, we will watch these living dinosaurs glide across the sandy shallows and through their ancient spawning ritual. 5 to 10 p.m.; $20/ hotel guest, $25/ non-hotel guest (plus tax)

May 28: Kite Fly-Inn Experience the Inn’s third annual Kite Fly-Inn set on the shores of Quonochontaug Pond with kite demonstrations, the chance to decorate your own kite and lunch off the grill. 1 to 3 p.m.; $15/ person (plus tax)

June 3: Saturn Viewing On this night Saturn will be at it’s closest point to Earth and will be at its biggest and brightest, and perfect for viewing through our scope. 9 to 10:15 p.m.; complimentary

June 4: Napatree Hike: Oystercatcher Viewing Napatree is a wonderful conservation area and a wonderful place to see shore birds, including American oystercatchers. Join us on a three-hour tour of this remarkable site. 9 a.m. to 12 p.m.; $20/ hotel guest, $25/ non-hotel guest (plus tax)

A summer tradition in Weekapaug, Thursday Night Clambakes return with plenty of clambake fare served family style. After dinner, gather at the fire pit for s’mores under the stars. June 23, July 7, 14, 21, 28, August 4, 11, 18, 25; Seatings from 5:30 to 8 p.m.; S’mores from 8:30 to 10 p.m.; $85/ adult, $40/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

July 2: Independence Day Clambake The most patriotic clambake of the season is the best way to kick off the Fourth of July holiday. Seatings from 6:30 to 8 p.m.; S’mores from 8 to 10 p.m.; $105/ adult, $50/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

July 16: American Songbook: Burt Bacharach on the Pond with Scott Dreier Pull up a chair on the Lawn and enjoy an assortment of petite desserts as well as coffee and tea, while Scott Dreier performs the songwriting legend’s classics. 8 to 9:30 p.m.; $45/ person, $20/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

August 12: Perseid Meteor Shower The Perseids are one of the best meteor showers of the year. This year they will be at their height after 10 p.m. on August 12, and our back lawn is the perfect place to relax and take it all in. 8 to 10 p.m.; Complimentary for hotel guests

August 26: American Songbook: Love Songs on the Pond Featuring Songs from Frank Sinatra with Chris Jason The tunes of Frank Sinatra will set off fireworks—both literally and figuratively— at this romantic evening set on the shores of the Pond. 8 to 9:30 p.m.; $45/ person, $20/ child age 4 to 12; children 3 and under free (plus tax & gratuity)

September 3: Phosphorescent Jelly and Plankton Paddle In late summer, ctenophores (small, clear, non-stinging jellyfish that glow like fireflies) can populate our waters by the millions. It is great fun to take a night paddle on our calm pond and see their ghostly green glow in the circles where paddle meets water. 8 to 9:30 p.m.; $20/ hotel guest, $40/ non-hotel guest (plus tax)

September 10: Block Island Adventure Join us for an expedition to enchanting Block Island, box lunch in hand, taking in the majestic scenery, lighthouses, bluffs and hidden beaches the island has to offer. 9:30 a.m. to 6:30 p.m.; $175/ hotel guest, $215/ non-hotel guest (plus tax)

September 16: Harvest Moon Paddle Enjoy an evening of paddling beneath the Harvest Moon to a deserted stretch of beach on Quonochontaug Pond for a fantastic nighttime view.

6 to 8:15 p.m.; $20/ hotel guest, $40/ non-hotel guest (plus tax)

for reservations and more information, please call 888.813.7862 or visit weekapauginnevents.com

Weekapaug Inn

Spring Showers Package • $50 resort credit Rain or shine, experience the colors and flavors of the season with this • Two Weekapaug Inn logo umbrellas exclusive package designed to showcase Rates Starting at the best of Weekapaug in spring.

Package Includes: • Luxurious accommodations in a Cove View Deluxe or Cove View Superior room • One-on-one clamming experience with the Naturalist

• $400 per night for Cove View Superior • $425 per night for Cove View Deluxe

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Offer valid from April 1, 2016 through May 25, 2016

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. Naturalist 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. Excludes Holidays & Blackout dates apply.

For reservations, please call 401.637.7600 or visit WeekapaugInn.com

“While the Inn has all the trappings of a summer resort (ample watersports, complimentary bikes, swimming pool), it also encourages guests to explore the natural beauty of the region, be it on naturalist walks, fishing excursions or in landscape painting lessons.”

“Even in its luxe incarnation, the Inn still retains the warm, intimate vibe it was known for… the energy is warm, friendly, and all about relaxing. You’ll find Adirondack chairs to lounge outside, chicly patterned upholstered furniture to curl up in by the fire, and lots of little nooks to play a game of checkers or relax with your Kindle.”

Indagare.com

YahooTravel.com