October/November/December 2014

Autumn’s breath fondly,lingers as Jack Frost primes his canvas. Brush in hand, he,coats the,world with heavy strokes, etching and stippling as he,goes. Crystal-studded evergreens, rosy-cheeked berries and barren trees blanketed in,white,finish off his masterpiece.

Letter from the President and Group Managing Director

Dear Friends,

There are moments when it seems that only months ago we were welcoming the first guests to the new Ocean House. Then there are times when I look back at all we’ve done and cannot believe how much we’ve accomplished in only five

short years. As we get ready to celebrate our fifth anniversary, I am proud of how far we’ve come and the enormous successes we’ve achieved. Many of our greatest triumphs thus far occurred this year: appearing on the cover of Condé Nast Traveler, earning the rankings of No. 1 Resort in the Continental U.S. as well as No. 5 Hotel in the World in the 2014 Travel + Leisure World’s Best Awards and the opening of our new villa property, Watch Hill Inn.

But, the year isn’t over yet; and we still have my favorite time of the year—the holidays—to look forward to. Starting with eating until we can’t eat anymore at Thanksgiving, followed by our annual tree lighting, the non-stop

Ocean House Waves

INDEPENDENCE DAY BEACH BALL July 5, 2014

BROADWAY ON THE LAWN August 15, 2014 DINNER AND DISNEY TUNES July 20, 2014

Social Notes

bustle of the 12 Days of Christmas, and the celebration to top them all—our New Year’s Eve Gala—there’s still plenty of opportunity for fun before we call 2014 a wrap. Here’s to making the next five years as great as the first five!

Best Wishes,

daniel a. hostettlerPresident & Group Managing Director, Ocean House Management LLC

October/November/December 2014

If you’ve been a guest at any of our three properties, chances are you’ve seen Amanda Tokarski. Amanda joined Ocean House in 2010 as a Floor Valet, before being

promoted to Lead Floor Valet and Assistant Director of Housekeeping. In 2012, Amanda joined Weekapaug Inn as the Director of Housekeeping. With such a well-rounded background, it was only natural that Amanda was selected to be the Manager of the newly renovated Watch Hill Inn when it opened its doors as an Ocean House villa property this past June. “Working at all three properties has been a pleasure and privilege,” says Amanda. “It allows me the knowledge to truly understand what makes each hotel unique and offer those activities and events that best suit our guests at Watch Hill Inn who are looking to explore Ocean House and Weekapaug Inn.”

Opening its doors just as the crowds began to flock to Watch Hill for the summer, the newly-renovated Watch Hill Inn experienced a wonderful first season. After just one summer, Watch Hill Inn has earned a reputa-tion as a great family destination. As all units within the Inn are suites, guests are able to enjoy larger living spaces equipped with full kitchens and a variety of entertainment for both young children and teenagers, including Apple TV, Netflix access and in-room iPads, as well as a selection of board games available in the front office.

Amanda, a new mother herself, understands the appeal of Watch Hill Inn for families, but also sees that many couples are drawn to the Inn for its proximity to the village—myriad shopping and dining options within a few minutes’ walk—while still affording them full access to Ocean House and Weekapaug Inn.

While the breathtaking sunsets over Watch Hill Harbor may have been a favorite of couples looking for a romantic getaway this summer, Amanda says that the afternoon cupcakes and macaroons were equally popular with children and adults alike, many of whom said these afternoon sweet treats were their favorite touch.

As a seasonal property, Watch Hill Inn will close for the season after Thanksgiving. Amanda will be busy introducing her 10-month-old son Ethan to apple picking, choosing just the right pumpkin for his first Halloween, and cutting down their first family Christmas tree. But she will also be busy reviewing this past summer and looking for ways to improve and expand upon the services of Watch Hill Inn to continue to meet the needs and desires of its guests.

Amanda Tokarski Manager, Watch Hill Inn

employee spotlight

Imagine the nautical charm of an old, wooden ship combined with contemporary luxuries like top-of-the-line kitchen appliances, sumptuous bathrooms and room enough to entertain 30 of your closest seafaring friends. Our newest Signature Suite, The Charles Morgan Townhouse, seamlessly embodies exactly that.

Reflecting Watch Hill’s maritime heritage, the impressive two-story Morgan Suite pulls inspiration from the classic sailing and motor yachts that take to our local waters. Bathed in tranquil blues and gentle creams, this 3,500-square-foot space includes cozy lofts, an upper and lower master suite, outdoor terrace and beach-level access.

Enjoy the impeccably crafted woodwork, luxurious furnishings and thoughtful vintage décor evident throughout.

Consisting of a living room, full-service kitchen, master bedroom, guestroom and dining area, the spectacular upper level affords uninterrupted ocean views whether for relaxing or entertaining. The newest Signature Suite’s name is a nod to the Charles W. Morgan, a whaling ship that was built in 1841 and restored by the Mystic Seaport in Mystic, Connecticut before embarking on her 38th voyage, which took her through the waters of Watch Hill, earlier this year.

For reservations, please contact Destination Services at 888.552.2588.

The Charles Morgan TownhouseNew

Ocean House Waves

7:00 p.m. in Seasons; $75 / person (plus tax and gratuity). For reservations, please call 401.584.7000 or book through OpenTable.

9:00 a.m. to noon in the Ocean House Demonstration Kitchen; $95/ person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Saturday, November 8 Braising

On a brisk fall day, there are few things more welcoming than a hot and hearty meal. Explore the best cuts of beef, pork, chicken and lamb along with the flavor makers and accompaniments that will bring your next slow-cooked dish to a new level.

In The Kitchen: Culinary Education Series

Saturday, December 6 Gifts from the Kitchen

During the holiday season we can’t think of a better gift than one from the heart. This year Food Forager Janice McEachen will show you how to make everything from homemade liqueurs to mustards and more in this hands-on class complete with plenty of samples.

Friday–Saturday, October 17–18Northern Italian Wines Taste your way through Northern Italy with a lesson on the spectrum of wines from the region.

Friday–Saturday, November 14–15Spirits 101 Learn the fundamentals of gin, vodka, whiskey, tequila and brandies while getting some valuable tips on mixing the perfect cocktail.

Friday–Saturday, December 19–20Sparkling Wines Taste and explore the world of bubbly libations like Prosecco, California Sparkling, Champagne and more!

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $40/ person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

From VineT O W I N E

Join Ocean House Sommelier Jonathan Feiler once a month as he dedicates a weekend to wine.

The Noble Red

Glass: White Wine Glass

Ingredients:2 ounces Cabernet Franc (Domaine de la Nobalie) ¼ ounce Glenmorangie Classic Scotch ¼ ounce each Grenadine, orange juice and Clement Creole Shrubb 3 Luxardo cherries

jonathan’s perfect cocktail for fall

Muddle cherries with all

ingredients except wine.

Add wine, stir with ice until cold.

Serve with PERFECT ICE in a

white wine glass.

Garnish: 3 drunken craisins (craisins soaked in 151 vodka and Grenadine)

Wine Spectator AwardThis year, Ocean House was the proud recipient of a prestigious award honoring the fruits of our labor—literally! Of 3,500 applicants, Seasons received a Best of Award of Excellence from Wine Spectator, a lifestyle magazine focusing on all things wine. Each year the magazine rates wine lists from around the globe based on a number of characteristics including vintage depth, breadth across wine regions and presentation. Seasons restaurant, with an astonishing 920 labels and more than 8,000 bottles in its collection, was commended specifically for wine strengths in two regions: California and France. Ocean House Sommelier Jonathan Feiler has high hopes for 2015 and plans to go after the highest honor, the Grand Award.

wednesday, october 1Chef Justin Melnick of Charlotte Inn on Martha’s Vineyard joins us for our Farm + Vine Dinner Series, showcasing his American-inspired cuisine. Chef Melnick will display his talents with meats from Pat’s Pastured and wines from Domaine Serene.

Farm + Vine Dinner Series

7:00 p.m. in Seasons; $95 / person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Did You Know?

Every fall we bring in 300-400 pumpkins from Schartner Farms in Exeter, Rhode Island to cascade down our front steps. In total, the pumpkins weigh nearly 4,000 lbs.!

FARM + VINE

October/November/December 2014

There is nothing more comforting when the cool weather blows in than a warm bowl of soup. According to Larousse Gastronomique soup, is “a liquid savory food served at the beginning of a meal or as a light meal in itself.” Well, couldn’t that describe a stew or, for that matter, bisque or chowder? Again I turn to my culinary bible and read further to find that chowder is catego-rized as a type of soup, as is bisque. The term “bisque,” however, is reserved for soups made with pureed shellfish, and often enriched with cream. Stew is not classified as a soup but is in a category all its own. Stew is defined as a prepara-tion of meat, fish or other food cooked by stewing, or simmering for a long period of time, especially a mixture of meat and vegetables. Stews are generally more hearty than soup, so they are most often served as a main course. Funny thing, according to Larousse Gastronomique

Strawberries! fresh tipsSoups and Stews fresh tips

from our kitchens

Wine Camp Weekend Friday–Sunday, October 31–November 2

Sure, you may be an expert at tasting wine, but how much do you know about making it? Join the Ocean House Sommelier for a weekend of winemaking, that will allow an intimate group to try their hand at concocting their own creations. Kick things off with a welcome reception on Friday before heading over to Jonathan Edwards Winery on Saturday for a tour and tasting followed by blending your own wine. Following a picnic at the winery, head over to nearby Saltwater Farms Vineyard for

another tasting and end the evening with a dinner in Seasons, paired with the wines you created! At the end of the weekend, leave with a case of your own wine, complete with custom labels.

$1,850 for two-night “Winemaker” Package at Single Occupancy in Deluxe King or $2,175 for two-night “Winemaker” Package at Double Occupancy in Deluxe King (plus tax, gratuity and resort fee)

Includes two night’s stay, complimentary breakfast on Saturday, complimentary brunch on Sunday, welcome reception, transportation to Jonathan Edwards 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 888.552.2588.

Special Culinary Weekends

Relais & Châteaux 60th Anniversary Dinners

While looking ahead to our own fifth anniversary, we are also excited to join the celebration of the 60th anniversary of Relais & Châteaux. To commemorate this milestone, chefs from Relais & Châteaux properties around the world will be coming to cook at North American properties during the month of October. Ocean House and sister property Weekapaug Inn will play host to visiting chefs as they create one-of-a-kind dinners.

On Friday, October 24, Ocean House’s Executive Sous Chef Jacob Jasinski will cook alongside Chef Maria Fe Garcia from Relais & Châteaux Titilaka (Peru) in Seasons. The following night, Saturday, October 25, Weekapaug Inn Executive Chef Jennifer Backman will be working alongside Chef Juan Pablo Bonaveri from Relais & Châteaux Eolo (Argentina). Together, the chefs will combine local and seasonal Rhode Island flavors with influences from the visiting chefs’ countries.

Ocean House Dinner in Seasons on October 24: 6:30 p.m.; includes reception and six courses with wine pairings $135/ person (plus tax and gratuity).

Weekapaug Inn Dinner in The Restaurant on October 25: 6:30 p.m.; includes reception and four courses with wine pairings $95/ person (plus tax and gratuity).

Friday, October 24 and Saturday, October 25

Cindy’s Butternut Squash Soup

Yield: 4 to 6 bowls

1 to 1½ pounds butternut squash cut in half lengthwise and seeded 2 green apples, peeled, cored and cut into quarters 1 medium onion, roughly chopped 2 slices white bread, torn into pieces 1 sprig fresh rosemary ½ teaspoon dried marjoram 1 quart vegetable or chicken stock 1½ teaspoons salt ¼ teaspoon pepper ¼ cup heavy cream

Place the squash (yes, skin and all) apples, onion, herbs

and bread in a stockpot. Add the stock and bring to a boil.

Reduce heat and simmer uncovered for about 40 minutes,

or until the squash is tender. Remove the squash, when

cool enough to handle scoop out flesh and discard skin.

Return the pulp to soup. Remove rosemary sprig. Puree

the soup in blender until smooth.

Return pureed soup to saucepan.  

Beat a little of the hot soup into the cream, then stir the

cream back into the saucepan, adjust the seasoning with

salt and pepper.  Heat and serve.

chowder is a type of soup, but another source describes chowder as a “seafood or vegetable stew.” No wonder we’re all confused!

Regardless of nomenclature, “soup” is the perfect cold weather fare. A hearty bowl of soup can consist of just a few simple ingredients, and it doesn’t have to take hours to prepare. I have come across dozens of recipes for butternut squash soup, but one of my favorites is a butternut squash puree that a dear friend made for me years ago; it has become a Thanksgiving tradition for my family. I’m not certain of the origin of the recipe, but along the way I have made a few modifications. It’s not difficult to prepare and liberates me from the tedious task of peeling a rock-hard butternut squash. The flavors are balanced and it is easy to make a day or two ahead, just don’t add the cream until you are ready to serve it. I like to garnish the soup with a drizzle of crème fraiche and a few chopped, toasted hazelnuts.

As with many shared recipes, each time I prepare this butternut soup I think of my friend and all the wonderful memories we have. For me, sharing is the heart of cooking, and somehow this bowl of soup embodies this relationship between family, friends and food.

JANICE MCEACHEN Food Forager / Director of Culinary Education

Ocean House Waves

Ocean House Cookbook:

Living and Cooking Through the Seasons

Twelve Days of Giveaways

Sunday, October 26 Young Frankenstein

Sunday, November 30 Doctor Zhivago

Sunday, December 21 Miracle on 34th Street

Movie Night

6:00 to 9:00 p.m.*; $38/ adult, $20/ child age 4 to 12, children 3 and under are free (plus tax & gratuity). Before the movie, a dinner buffet inspired by the film setting is served. During the film, popcorn will be available for snacking. For tickets, please visit OceanHouseEvents.com or call 888.552.2588.

*Doctor Zhivago will run from 5:00 to 10:00 p.m. with an intermission.

Join us for dinner and a movie! Every month we pick one of our favorite movies and pair it with a delicious dinner buffet. What’s a movie without snacks? During the film, enjoy freshly popped popcorn and candy.

Movie schedule

A selection from our new line of products from

Ocean House Pantry

A 9-inch Mussel Christmas Tree

Created by local artist Dale Munsill

A full-size sample of OH! Spa

Body Lotion

Co

ffee

Syrup

6/11/14 9:34 AM

Lemon

Drops

To coincide with our Twelve Days of Christmas, we are announcing a Twelve Days of Giveaways contest for all of our loyal social media fans! Starting Saturday, December 13, check our Facebook, Instagram and Twitter pages for a holiday-related trivia question. Each day, a randomly selected winner will receive a special gift for participating!

Here is a sneak peek at a few of the prizes:

A few tips to get you started:

1. “Like” Ocean House on Facebook and follow us on Twitter and Instagram (our handle for all platforms is @oceanhouseri).

2. Check daily for our trivia question of the day and post your answer in the comments. You must use hashtag #ohholidaycheer for a chance to win the prize advertised.

3. We will announce a winner via social media at 5 p.m. each day. Ocean House will contact the winner for details on how to claim your prize!

“The weekend of May 16, 2014, was truly the most memorable weekend of my life. My fiancé planned a surprise weekend at the glorious Ocean House in Watch Hill, RI. He sent me an invitation to a friend’s engagement party; to my surprise it was a celebration for the two of us on our engagement. The entire staff at the Ocean House played an important role in making sure that the proposal was perfect and they absolutely succeeded!”

–Ken P. and Melissa B. North Haven, CT

Magical Moments

“We have had countless fun times at the Ocean House since it re-opened. But I shall never forget when we made this photo happen in an impromptu moment just after the first Fourth of July Party. We all had the best time that night—as you can see—and I’m so happy we magically cap-tured the moment.”

–Max S. New York, NY

Two tickets to Ocean House New Year’s Eve Gala

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To get an early start on our fifth anniver-sary celebrations, we asked guests to share their favorite Ocean House memories. We received dozens of amazing responses, and here are two of our favorites.

October/November/December 2014

Thanksgiving Buffet and Dinner Thursday, November 27Discover all the comforts of a homemade holiday with our Thanksgiving Day Buffet and prix-fixe menus. From the moist roasted turkey to the candied sweet potatoes, all the familiar flavors you’ve come to love are reinterpreted by the Ocean House Chefs.

Thanksgiving Buffet in Seaside Ballroom: Seatings every half-hour from noon to 5:00 p.m.; $70/ adult, $35/ child age 4 to 12, children 3 and under free (plus tax and gratuity); Thanksgiving Dinner in Seasons: Five courses, seatings every half-hour from 11:30 a.m. to 6:30 p.m.; $90/ person, children ages 4 to 12 order à la carte from the Children’s Menu, children 3 and under free (plus tax and gratuity); wine pairings available for an additional $40/ person

Fifth Annual Tree Lighting Ceremony and Community Open House Saturday, November 29For the fifth year, switching on the Ocean House Christmas Tree lights will mark the start of the holiday season. Join Santa and the Ocean House carolers to celebrate the arrival of the most wonderful time of the year and stay warm with apple cider, hot chocolate and cookies.

5:00 p.m.; complimentary

Holiday Events

21 DEC- We wish you a merry Christmas in Song! We fill the charming Watch Hill Chapel with sounds of carolers, bells, and storytelling. 5:00 p.m.; complimentary

22 DEC- Get your sugar fix while exercising your creativity at our Cookie and Cupcake Decorating Workshop. 3:30 to 5:00 p.m.; $25/ person (plus tax and gratuity)

23 DEC- At our Children’s Christmas Tea, your little ones can dress in their finest and enjoy a special afternoon tradition. Madeline dolls are encouraged! 3:00 to 5:00 p.m.; $24/ adult, $15/ child age 4 to 12; children 3 and under free (plus tax and gratuity)

24 DEC- Give yourself the gift of a magical Christmas Eve Dinner in Seasons. Enjoy a spectacular four-course limited menu created especially for the occasion. Seatings from 5:30 to 8:00 p.m.; $95/ person (plus tax and gratuity)

25 DEC- Take a break from the kitchen and let us do the work. Relax with Christmas Day Brunch in Seasons or Christmas Day Dinner in Seasons and enjoy a thoughtfully created, spectacular four-course menu. Brunch seatings from 8:00 a.m. to 2:30 p.m.; $54/ person, $25/ child age 4 to 12, children 3 and under free. Dinner seatings from 4:30 to 8:00 p.m.; $95/ person (plus tax and gratuity)

A portion of proceeds from all events will benefit local charities

New Year’s Eve Gala31 DEC- Broadway may be a spectacle for the eyes and the ears, but at the New Year’s Eve Gala everyone will be talking about the taste of Broadway! As we bid adieu to 2014 and welcome in 2015 with dramatic flair, enjoy an evening of dancing, music and tasty bites inspired by the bright lights of Broadway. 7:30 p.m. to 1:00 a.m.; $195/ person (must be 21 years of age or older)

For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Twelve Days of ChristmasDuring twelve magical days, we celebrate Christmas at Ocean House. Twelve holiday traditions are brought to life through different activities and events that revisit the cherished memories of childhood.

13 DEC- Begin the Christmas countdown with a seasonally inspired four-course meal while being serenaded by talented members of the Salt Marsh Opera at the Holiday Concert and Dinner in Seasons. 7:00 p.m.; $125/ person (plus tax and gratuity)

14 DEC- Join us for Brunch with Santa, an extraordinary Sunday brunch infused with Christmas magic. 8:00 a.m. to 2:00 p.m.; $54/ adult, $25/ child age 4 to 12; children 3 and under free (plus tax and gratuity)

15 DEC- Look on as local culinary students compete to create delectable masterpieces inspired by “A Charlie Brown Christmas” at this year’s Gingerbread Village Competition. 6:00 to 8:00 p.m.; $35/ person (plus tax and gratuity)

16 DEC- Learn to craft a festive holiday showpiece out of fresh greenery at the Holiday Wreath Workshop. 3:30 to 5:30 p.m.; $65/ person (plus tax and gratuity)

17 DEC- Build the (delicious) home of your dreams with your bare hands at the ever-popular Gingerbread House Workshop led by Ocean House Executive Pastry Chef Adam Young. 3:30 to 4:30 p.m.; $45/ person (plus tax and gratuity)

18 DEC- Let our Food Forager and Sommelier guide you through the ins and outs of holiday hosting with our Cocktails & Hors D’oeuvres Class. 3:00 to 4:30 p.m.; $25/ person (plus tax and gratuity)

19 DEC- Take time out from the holiday bustle for dinner and a show at our Christmas Cabaret. 7:00 to 9:00 p.m.; $45/ person (plus tax and gratuity)

20 DEC- Enjoy lunch, arts and crafts, stories and holiday cheer at our Children’s Christmas Party. 10:30 a.m. to 1:00 p.m.; $10/ person (plus tax and gratuity) or one toy/ person

Ocean House will be collecting unwrapped gifts for a local children’s charity throughout the holiday season.

One Bluff Avenue Watch Hill, Rhode Island 02891 OceanHouseRI.com 401 584 7000

What They’re Saying About Us ...These notable publications have recently written about Ocean House!

In Travel + Leisure’s World’s Best Awards 2014, Ocean House received the ranking of #1 Top Resort in the Continental U.S. and #5 Top Hotel in the World. TRAVEL + LEISURE, August 2014

“When a storied summer playground for the East Coast’s elite was slated for demolition, Charles Royce made a promise to restore it to its former glory. Today, the Ocean House is once again the crown jewel—and point of civic pride—of Watch Hill, Rhode Island.”CONDÉ NAST TRAVELER, July 2014

Events at Ocean House

1 OCT – Farm + Vine Dinner Charlotte Inn’s Chef Justin Melnick comes to Seasons to prepare hors d’oeurves and a three-course menu with meats from Pat’s Pastured and wine pairings from Domaine Serene. 7:00 p.m. in Seasons; $95/ person

10–11 OCT – OH! Wellness Weekend Discover the true meaning of rejuvenation with wellness discussions and classes, a 60-minute massage or facial, fitness classes and more. $349/ person

17–18 OCT – From Vine,to Wine: Northern Italian Wines Explore the spectrum of northern Italian wines with the Ocean House Sommelier. Friday Reception: 6:00 to 7:00 p.m.; Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $40/ person

24 OCT – Relais & Châteaux 60th Anniversary Dinner Celebrate the 60th anniversary of Relais & Châteaux as guest Chef Maria Fe Garcia of Titilaka (a Relais & Châteaux property in Peru) prepares a special six-course meal alongside Seasons’ Executive Sous Chef Jacob Jasinski. 6:30 p.m. in Seasons; $135/ person

26 OCT – Movie Night: “Young Frankenstein” A perfect pre-Halloween movie. Enjoy this classic with a buffet inspired by the film. 6:00 to 9:00 p.m.; $38/ adult, $20/ child age 4 to 12, children 3 and under free

31 OCT –2 NOV – Wine Camp Weekend Live the life of a winemaker, even if only for a weekend. Join the Ocean House Sommelier as you craft your own wine at a local vineyard and go home with the fruits of your labor: a case of your own wine. $1,850/ person for two-night “Winemaker Package” (based on single occupancy) or $2,175/ couple for two-night “Winemaker Package” (based on double occupancy)

8 NOV – In the Kitchen: Braising Join the Ocean House Food Forager as her In the Kitchen Culinary Education Series focuses on a simple yet sumptuous technique perfect for cold weather. 9:00 a.m. to 12:00 p.m.; $95/ person

14–15 NOV – From Vine,to Wine: Spirits 101 This month our wine class turns to spirits as the Ocean House Sommelier teaches the basics of gin, vodka, whiskey, tequila and brandies. Friday Reception: 6:00 to 7:00 p.m.; Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $40/ person

27 NOV – Thanksgiving Day Buffet & DinnerOur Seaside Ballroom Buffet offers the traditional holiday dishes. Dinner in Seasons offers all the familiar flavors you’ve come to love are reinterpreted throughout five mouthwatering courses. Thanksgiving Buffet in the Ballroom: 12:00 to 5:00 p.m.; $70/ person, $35/ child age 4 to 12, children 3 and under free. Thanksgiving Dinner in Seasons: 11:30 a.m. to 6:30 p.m.; $90/ person, children 4 to 12 order from ala carte menu, children 3 and under free

29 NOV – Fifth Annual Tree Lighting The unofficial kick-off of the holiday season in Watch Hill is an event that brings everyone (even Santa!) together. 5:00 p.m.; complimentary

30 NOV – Movie Night: “Doctor Zhivago” An all-time favorite, this film is paired with a Russian-inspired buffet to go along with the celebrated movie. 5:00 to 10:00 p.m.; $38/ adult, $20/ child age 4 to 12, children 3 and under free

6 DEC – In the Kitchen: Gifts From the Kitchen You’ll never worry about going to a holiday gathering without the perfect host/hostess gift after this class with the Ocean House Food Forager. 9:00 a.m. to noon; $95/person

12–13 DEC – OH! Wellness Weekend A two-day retreat to get you ready for the holiday season with wellness discussions and classes, a 60 minute massage or facial, fitness classes and more. $349/ person

13–25 DEC – Twelve Days of Christmas Twelve days of activities and events to celebrate Christmas. See page 7 for event details.

19–20 DEC – From Vine,to Wine: Sparkling Wines Discover the perfect sparkling wine to toast the upcoming New Year as the Ocean House Sommelier guides you through the world of these bubbly concoctions. Friday Reception: 6:00 to 7:00 p.m.; Saturday Seminar: 11:00 a.m. to 1:00 p.m.; $40/ person

21 DEC – Movie Night: “Miracle on 34th Street” Watching this holiday classic has been a family tradition for decades—this year do it at Ocean House complete with a dinner buffet inspired by the movie. 6:00 to 9:00 p.m.; $38/ adult, $20/ child age 4 to 12, children 3 and under free

For reservations to any of the above events, please visit OceanHouseEvents.com or call 401.584.7000. Tax and gratuity not included in prices.

31 DEC – New Year’s Eve Gala Say goodbye to 2014 and hello to 2015 as Ocean House c elebrates the New Year with a Broadway-inspired party. An assortment of gourmet foods and champagne will be offered throughout for all to enjoy, before New Year’s resolutions kick in. 7:30 p.m. to 1:00 a.m.; $195/ person (must be 21 or older)