How does the Inn, year after year, attract such outstanding guests? It has become a perennial question with many answers. Our unique location and the

Transcription

1 Innsights Weekapaug Inn Newsletter Fall / Winter How does the Inn, year after year, attract such outstanding guests? It has become a perennial question with many answers. Our unique location and the genuine feeling that this family, of long Weekapaug heritage, wants above all else to see you again and again. Robert Buffum, The Weekapaug Inn / The Best of All Possible Worlds,

2 Welcome One of the things that I love about Weekapaug and the Inn are the seasonal changes. With the excitement of the summer and our five-year anniversary hoedown now a just a fond memory, we are looking forward to welcoming autumn and all it embodies. Crackling fires, changing colors around the Pond, quiet beach walks, cozy nooks and warm drinks are all here for you to embrace. The pumpkins will soon arrive, and along with them the cool air. We find this time of year is perfect to throw on a sweater, borrow a bike, and head out to enjoy a ride around the lovely Weekapaug community. We are sad to have said goodbye to Christopher Dick, whom many of you got to know so well over the last three years. I would like to thank him for all his dedication to your experiences at the Inn, and wish him every success in the future. Chef and his team continue to make magic in the kitchen, which is really making The Restaurant stand out within Westerly. I hope that you all enjoy the seasonal changes to the menu as much as I do. We once again want to thank you, our wonderful guests, for choosing to stay with us for a short break, celebration, or just to enjoy the local beauty. I hope that we have helped you to create some lasting fond memories. Simon Dewar Innkeeper Facebook and Instagram Favorites

3 On the Pond A Wardrobe for the Season With the arrival of autumn, coastal weather patterns become more changeable, and sometimes an outdoor trek along the Pond or on the beach requires some rainproof outerwear and those boots that you forgot to pack. Thanks to an exciting new partnership with Hunter Britain-based makers of premium quality rubber boots, rain jackets and ponchos that are worn by tastemakers on both sides of the Atlantic our entry closet at the Inn will soon be well stocked with inclement weather gear for guests to borrow as needed while they re here. This closet, which will look like a small storefront, will feature tall and short Hunter rubber boots and ponchos, in a range of sizes to stylishly cover up any of our guests, from toddlers to seniors. So during your stay with us, feel free to use what you need for a comfortable outside jaunt. We are happy to oblige when the weather is less than accommodating. Savor the Harvest The Harvest Moon is traditionally the full moon closest to the autumnal equinox, and this year shows its face on Thursday, October 5th. To mark its appearance, the Inn has planned two special, harvest-focused events. While a foraging program that explores locally produced food takes place on Friday and Saturday, October 6th and 7th and is open to in-house guests only, anyone can join us for Thursday s Harvest Moon Dinner, as we celebrate the bounty of autumn. The fun starts with a 7 p.m. moon viewing through one of the Inn s high power telescopes, and guests may toast the occasion with apple cocktails and hard cider. As the moon rises outside, guests in The Restaurant will be treated to a three-course, family-style feast, prepared with ingredients fresh from our local fields and waters. To conclude the evening, guests can gather round the fire pit for after dinner drinks and s mores. For more information, contact Destination Services at or visit us at WeekapaugInnEvents.com. Did You Know? Check Out Our New Cycling Fleet Along with the gentle circuit of country roads that surround it, one of the perks of an Inn stay is the ability to borrow from our in-house fleet of bicycles. Since we reopened in 2012, guests have been able to tour Weekapaug and environs via twowheeled transportation, and it s a tradition everyone seems to love. New this past summer we upgraded our rides with Priority Bicycles, a New York-based manufacturer with an innovative paradigm for bicycle design. One big design change that improves performance is that Priority Bicycles utilize rust and grease-free carbon drive belts instead of chains; they can cover thousands of miles without maintenance. Mark Bullinger, our Naturalist and Director of Recreation, did extensive research to come up with the ideal touring models for guests at Weekapaug Inn, and we ve replaced our previous inventory. The new Priority bikes sport our logo, and we hope you ll give them a try on your next visit.

4 Inn Nature & Recreation Recreation Preview Harvest Moon Paddle: Friday, October 6 The shores of Quonochontaug Pond are the perfect place to observe the rise of the harvest moon. Paddle through the tranquil Pond as the moon and stars reflect in the glimmering water and pull up on a deserted stretch of beach. As the moon rises, toast to the magical spectacle with a glass of sparkling wine. 6 to 8:15 p.m.; $20/ hotel guest, $40/ non-overnight guest (plus tax). Rhode Island Off the Beaten Track: Saturday, October 14 Explore the hidden gems of southern Rhode Island during the most colorful time of year. Join the Weekapaug Inn Naturalist for a four-hour van tour past scenic mills, dramatic rock formations, lighthouses, lovely communities and beautiful beaches. 10 a.m. to 2 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax). Seal Days: Friday, November 3 and Saturday, November 4 As the days shorten and the temperatures drop, harbor seals return to the lagoon for winter. Ride aboard the Inn s skiff as you scout the waters off our back lawn for seals on the rocks. A complimentary seal slideshow is also available for viewing at 6 p.m. on November 4. Friday: 1 p.m., 3 p.m. and 4:30 p.m.; Saturday: 9 a.m., 10 a.m., 2 p.m., 3 p.m., 4:30 p.m.; complimentary for hotel guests, $20/ non-overnight guest (plus tax). Trustom Pond Bird Walk: Wednesday, November 22 Follow along as the Weekapaug Inn Naturalist leads you through Trustom Pond National Wildlife Refuge and helps identify some of the feathered creatures that call Rhode Island home. The stunning property features nearly 800 acres of various wildlife habitats, including woodlands, fresh and saltwater ponds, and sandy beaches and dunes. Viewing platforms afford fine views of waterfowl and sweeping vistas. 10 a.m. to 1 p.m.; $20/ hotel guest, $25/ non-overnight guest (plus tax).

5 Notes From the Naturalist Birding Trip to Sachuest Point: Saturday, December 2 Sachuest Point National Wildlife Refuge is a regional birding destination and provides an essential wintering area for migratory birds. It s also one of the few places to regularly spot beautiful harlequin ducks and possibly even a snowy owl. The Weekapaug Inn Naturalist will lead this outing to look for ducks, owls and a bevy of other birds and seals. 1 to 5:30 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax). Supermoon Viewing Party: Sunday, December 3 Gather at Weekapaug Inn and marvel at the full moon in its biggest and brightest state. Toast the moonrise with a glass of bubbly as it illuminates the night sky. 4 to 5:30 p.m.; complimentary Supermoon and Blue Moon Viewing Party: Wednesday, January 31 Join us on the Inn s back deck for a glass of sparkling wine and a front row seat to this rare spectacle: the combination of a supermoon and a blue moon. 5:15 to 6 p.m.; complimentary The Inn is open year-round, but not our Purple Martin houses. They have been lowered for the winter and cleaned out. Don t worry about the birds though they are long gone. Purple Martins are one of the first species to migrate. Come mid-august, their chicks are reared and the birds are on their way to South America for the winter. It s always surprising when, in the height of the summer season, you notice the fall migration underway! During the fall and winter, guests often wonder why the houses are lowered from their original 14-foot height. Once each of the 14 individual units in each house has been cleaned, I leave the houses lowered to reduce wear and tear on the assembly. In a big wind, the heavy steel house boxes can really torque the tall poles. Next spring, we will raise the boxes in April and wait for the same nesting birds to return. Typically the established birds return first, followed some weeks later by the young of the previous year. In the three years we have had our boxes, we have filled one completely and about half of the other. If our colony keeps growing, we will have to add another box! The birdhouses are seasonal, but since our big renovation the Inn welcomes visitors all year long! Why don t you come visit? The Martins aren t here in the cooler months, but we always have fun birds to view. Mark Bullinger For more information, contact Destination Services at or visit us at WeekapaugInnEvents.com.

6 Cooking Inn From the Kitchen: Parsnip Apple Velouté with Spiced Honey Croutons Chef Devin Bozkaya s take on the classic Velouté this one a vegetable based composition of ingredients from the fall harvest. Enjoy! A Fresh Take on Winter Dining: Snow BBQ Weekapaug Inn offers many ways to enjoy winter by-the-sea: snowshoeing, cross country skiing on the beach, or savoring a good book or music while curled up by one of the Inn s many fireplaces. Since the quieter winter season provides a beautiful location and ample space for meetings, reunions, and parties for groups of guests, the kitchen has cooked up another way to make such gatherings memorable: the Snow Barbecue. After a day outside, or at the conclusion of a meeting, group hike or skiing sojourn, the Inn s staff can arrange a very special meal, cooked outdoors at our grill and fire pit area. Guests can start with warming glasses of mulled wine and snacks, or take a first course of grilled oysters or traditional clam chowder inside, while they observe their dinner being cooked in the open air. The outdoor menu can include barbecued skirt steak, grilled homemade fennel sausage and winter vegetables, and other chef s specialties. Wine pairings can be arranged for an additional charge above the $65 per person meal charge. The Snow Barbecue is available for groups of 8 to 14 during the winter months. For more information, contact the Inn s Food and Beverage team at tablespoon butter 1 tablespoon shallots, minced 1 pound parsnips, peeled and sliced 2 Granny Smith apples, peeled, cored and seeded 6 ounces (¾ cup) Riesling 2 quarts vegetable stock or water To Finish 4 ounces (½ cup) cream ¼ teaspoon cayenne pepper To taste salt For the Soup 1. Sweat shallots in butter, add in parsnips and apples, sweat until the edges begin to soften, 15 minutes. 2. Add the Riesling and reduce until almost dry. 3. Add stock/water and add sachet. Cook until parsnips can mash with a fork. 4. Carefully blend the soup mix in a blender and pass through a medium to fine mesh strainer based on your taste for texture. Whisk in cream and season with salt and cayenne pepper. For the Spiced Honey Croutons Pre-heat oven to 325 F. 1. Combine honey, apples and spices into a small sauce pot. Simmer until burnt caramel color is achieved. Herb Sachet 1 piece bay leaf 1 sprig rosemary 1 piece clove 1 piece allspice, whole Spiced Honey Croutons 2 cups honey 1 piece Granny Smith apple, skin on sliced ½ stick cinnamon 10 each black peppercorns, whole 1 ½ cups butter, cubed Method of Preparation 2. Strain through a fine strainer. Bring honey back on to low heat and gently whisk in the butter 1-2 cubes at a time, waiting to fully melt before adding the next cube. When finished with butter, remove from heat. 3. Cool until room temperature and toss desired amount of croutons with honey mixture until fully incorporated. 4. Toast on a baking sheet lined with parchment paper at 325 till golden brown. Reduce oven to 190, prop the door open to allow hot air to escape. Place back in low temp oven until crispy.

7 For All Seasons: Upper Pond Farm Starting with six acres in Old Lyme, Connecticut in 2014, which have since been augmented with another five acres nearby, Upper Pond Farm founder Baylee Rose Drown and her farmer colleagues work their land using sustainable methods to grow a diverse harvest of fresh organic produce. At the recommendation of Chef Devin Bozkaya, we spoke in July about her business, which includes as its customers the Inn and nearby Ocean House. While southern New England s harvest season is normally thought of as late spring through sometime in October, Upper Pond s farming practices have stretched fresh and local to a nearly year-round possibility. During the winter, daylight is short, limiting the growth of our crops, says Baylee. However, we stockpile our greens and roots grown in our unheated high tunnels like a movable greenhouse by starting our winter crops in August. These efforts to push the boundaries of the tradition vegetable farming season are called season extension. As farmers who are focused on sustainable practices, we use methods that are low fossil fuel, relying on passive solar heating to protect our crops from the harshness of winter. Mid February to mid December is our growing season. So what Upper Pond veggies might be showing up on our fall and winter menus at the Inn? Our fall crops include baby ginger, salad greens, sweet potatoes, Brussels sprouts, onions, leeks, winter squash and pumpkins. Finally, just as our Inn staff love what they do, Baylee sees her own work as incredibly satisfying. For me, there are many fulfilling aspects of farming. First, I love feeding our community. Second, I love working outside with like-minded farmers, hearing birdsong and witnessing the beauty of nature. Third, I love learning about the ever changing farm ecosystem, being a student of each season, and improving my growing practices from that study. With a wealth of fresh food from local purveyors, microbreweries aplenty, and a cellar stocked with great wines, Weekapaug Inn in New England s cooler months provides excellent opportunities for convivial meals. Fall Food and Wine Perfect Pairings Continuing one of our newer Inn traditions, the Brewmaster s Social Series kicks off on September 20 with a local brewery. Our three course meals of food and beer pairings start in the Inn s lobby, with chef s choice hors d oeuvres and the evening s first beer passed. At dinner, served family style at long tables to encourage socializing, guests are joined by a representative of the highlighted brewery to provide some informal learning about the evening s experience. The dinners, which are held on the third Wednesday of the month in the fall, run from a 6:30 p.m. start until service concludes at 9. Guests may mingle with the brewer for a more intimate post dinner Q & A until 9:30 p.m. The October 18th dinner features Narragansett Brewery a storied New England beer brand, recently revived and now producing its wares in Pawtucket, Rhode Island. On November 15, guests will have the opportunity to taste product from Stony Creek Brewery of Branford, Connecticut. Interested in more pairings? Join us on Saturday, October 21 for a memorable experience with one of the culinary world s most delightful duos oysters and champagne. Since Rhode Island s salt ponds are fertile environments for oyster farming, guests will have the opportunity to sample these local shellfish with their perfect complement: champagne! Guests can learn more about this pairing, and can even opt to try shucking a few oysters themselves featured bivalves are from Matunuck Oysters. This special culinary event runs from 4 until 5:30 p.m.; reserve your spot early.

8 Living Inn In the Holiday Spirit As the Inn begins its sixth year as a year-round destination, many of the activities we have created for the end-of-year holidays have become new Weekapaug traditions for guests from the community, and from afar. The festivities kick off with a grand Thanksgiving Dinner, served family style in The Restaurant on Thursday, November 23, with six seatings from 11:30 a.m. until 5:30 p.m. that features all the delicious traditional holiday menu items. Since he knows the little ones in your family can t wait to see him, Santa has agreed to visit our Sunday Brunch on not just one, but three Sundays in December: the 3rd, 10th, and 17th, between 10 a.m. and 2 p.m. Santa is delighted to meet our guests of all ages, so don t miss this opportunity to pose for pictures and enjoy The Restaurant s always delectable three-course brunch. Crafting a Holiday Centerpiece of your own at our annual workshop has become a popular hands-on seasonal tradition at the Inn; this year s event is scheduled for Saturday, December 16, from 10 a.m. to 12 p.m. in the SeaRoom. Dress casually for a productive morning; all necessary tools and materials are provided. Don t forget to book your seat early, as space is limited to 12 participants.

9 In the Holiday Spirit Continued For Christmas feasting, what better way for everyone to relax and enjoy this holiday than letting the Weekapaug kitchen do the cooking? Guests are invited to join our annual Feast of the Fishes, a New England Italian-American tradition for Christmas Eve, served family style in The Restaurant. True to its name, Chef Devin Bozkaya and his staff create a menu with the very best ingredients from our local waters. Seatings are scheduled every half-hour from 5 until 8 p.m. On Christmas Day, we begin our bountiful, family-style feast at 4:30 p.m., with seatings until 8 p.m. Expect to enjoy an abundant menu of Christmas favorites. On New Year s Eve, the seasonal round concludes with festivities that greet 2018 with a very special, five-course tasting menu. Begin with cocktails, served à la carte in the Garden Room from 6:30 to 8:30 p.m. From there, guests can join fellow celebrants in The Restaurant for the tasting dinner offered from 7 until 8:30 p.m.; selected wine pairings for the menu are available as well. Following your meal, accompanied with background music provided by a guitarist, move on to the SeaRoom, where a dessert table and dancing to a 5-piece ensemble await you. Last but not least, ring in the New Year with a view of the Pond and the nearly full moon overhead, and make a champagne toast when the clock strikes twelve. For reservations and further information on meals and events, as well as full details on pricing and any extras, contact Destination Services at or visit us at WeekapaugInnEvents.com.

10 Past & Present For the Record In the digital age, reservations and everything associated with a guest s stay at Weekapaug Inn can now be tracked and saved in real time. Gone are the handwritten guest books and note-taking on paper, a thorough but slow process that endured long after the Inn s early days. Robert Buffum the third generation of the original owner/ innkeepers described the original system for guest reservations in his memoir of the Inn s first century: Our reservations chart was surely a survivor from the Grandfather era (founder and first Innkeeper Frederick C. Buffum). The months consisted of four drawn boxes, each box representing a week. Down the side were the room numbers, and dates of arrival and departure were penciled in lightly to be easily erased for any change of dates, which of course occurred frequently my own suggestion for changing this procedure was diplomatically rejected. Nonetheless, this old-fashioned methodology encouraged a personal touch in hospitality. Important details about guest preferences were noticed and remembered. This focus and the resulting thoughtful service became an integral part of the Weekapaug Inn culture that, even with our current, computer driven records, makes a stay here so special. Our Naturalist Mark Bullinger, who was a summer employee at the Inn in his youth, recalls how attentiveness to details resulted in guests relationships to the Inn that endured for years. I recall reading a letter I randomly pulled out of one of the old file cabinets; it was from the Inn manager to an attorney who was handling the affairs of one of the older ladies who came for most of the summer, year after year. She was committing to coming for a certain number of summers and in return, the Inn was committing to decorating her room to her specifications, including wall paper, chair style and upholstery and drapes. The Inn has always been about personalized service and a feeling of home. Bullinger also remembers fellow employees from his early tenure at the Inn; one memory is of a young waiter who went so far as to add a smiley face with raisins to an older guest s daily oatmeal, after she complained that she was bored with her doctor-ordered breakfast. The little things have always made a difference here, says Bullinger. Today as in days past, the Inn staff remains dedicated to a level of attention that, even with all our reservations and notations stored in complex computer systems, will never go out of style at Weekapaug Inn. Gone are the handwritten guest books and note-taking on paper, but the Inn staff remains dedicated to a level of attention that, even with all our reservations and notations stored in complex computer systems, will never go out of style at Weekapaug Inn.

11 Calendar Of Events September 16: Block Island Adventure 9:30 a.m. to 6:30 p.m.; $175/ hotel guest, $215/ non-overnight guest (plus tax) September 20: Brewmaster s Social Series 6:30 p.m.; $75/ adult, $55/ person ages 13-20, $35/ child ages 4-12, children 3 and under are free (plus tax and gratuity) October 5: Harvest Moon Dinner 7 p.m.; $75/ person (plus tax and gratuity) October 6: Harvest Moon Paddle 6 to 8:15 p.m.; $20/ hotel guest, $40/ non-overnight guest (plus tax) October 14: Rhode Island Off the Beaten Track 10 a.m. to 2 p.m.; $20/ hotel guest, $75/ non-overnight guest (plus tax) October 18: Brewmaster s Social Series with Narragansett Brewery 6:30 p.m.; $75/ adult, $55/ person ages 13-20, $35/ child ages 4-12, children 3 and under are free (plus tax and gratuity) October 21: Oysters & Champagne 4 to 5:30 p.m.; $60/ person (plus tax and gratuity) November 3 & 4: Seal Days Friday 1, 3, 4:30, Saturday 9, 10, 2, 3, 4:30; Complimentary for hotel guests, $20/ non-overnight guest (plus tax) November 15: Brewmaster s Social Series with Stony Creek Brewery 6:30 p.m.; $75/ adult, $55/ person ages 13-20, $35/ child ages 4-12, children 3 and under are free (plus tax and gratuity) November 22: Trustom Pond Refuge Birding Walk 10 a.m. to 1 p.m.; $20/ hotel guest, $25/ non-overnight guest (plus tax) November 23: Thanksgiving in The Restaurant Seatings from 11:30 a.m. to 5:30 p.m.; $74/ adult, $37/ child ages 4-12, children 3 and under are free; Optional wine pairing $50/ person (plus tax and gratuity) December 2: Birding Trip to Sachuest Point 1 to 5:30 p.m.; $60/ hotel guest, $75/ non-overnight guest (plus tax) December 3: Supermoon Viewing Party 4:30 to 5:30 p.m.; Complimentary December 3, 10, 17: Brunch with Santa Seatings from 8 a.m. to 2:30 p.m.; Santa visits 10 a.m. to 2 p.m.; $52/ adult, $24/ child ages 5-12, children 4 and under are free (plus tax and gratuity) Dec 16: Holiday Centerpiece Workshop 10 a.m. to noon; $65/ person ages 16+ (plus tax) December 24: Feast of the Fishes Family-Style Christmas Eve Dinner in The Restaurant Seatings from 5 to 8 p.m.; $68/ adult, $34/ child ages 4-12, children 3 and under are free; Optional wine pairing $50/ person (plus tax and gratuity) December 25: Christmas Dinner in The Restaurant Seatings from 4:30 to 8:00 p.m.; $75/ adult, $35/ child ages 4-12, children 3 and under are free; Optional wine pairing $50/ person (plus tax and gratuity) December 31: New Year s Eve Dinner and Celebration 6:30 p.m. to 12:30 a.m.; $125/ person; Optional wine pairing $50/ person (plus tax and gratuity) January 31: Supermoon/Blue Moon Viewing Party 5:15 to 6:00 p.m.; Complimentary February 14: Valentine s Day Dinner in The Restaurant Seatings from 5:30 to 9:00 p.m.; $65/ person; Optional wine pairing $35/ person (plus tax and gratuity) for more information and reservations, visit weekapauginnevents.com or call destination services at

12 Fall in Love with Weekapaug Celebrate the stunning sights and sounds of autumn, and fall in love with Weekapaug with this exclusive seasonal package. Enjoy luxurious accommodations in a Cove View Superior or Cove View Deluxe Room Private 30-minute boat, van or walking outing with the Naturalist Bottle of sparkling wine upon arrival $50 Resort Credit Rates Starting at $545 for September $500 for October $410 for November Offer valid from September 5, 2107 through November 30, 2017 (Sun Thurs) Excludes holidays. Blackout dates apply. General Package Restrictions Package is available Sunday through Thursday and 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. Travel + Leisure World s Best Hotels and Resorts for Families Boasting a robust calendar of daily events and ways to explore Rhode Island s picturesque shoreline, Weekapaug Inn beckons families seeking a peaceful retreat. Boston Common magazine With gorgeous land, trails, and complimentary bikes, the top-tier Weekapaug Inn in Westerly, RI, brought in naturalist Mark Bullinger to maximize the outdoor experience for guests.