September/October/November 2015

As the days get shorter and the bounty of the fall harvest fills our kitchens, a newfound chill permeates the air. Fireplaces warm cold fingers after strolls along the shore to see the colors of fall in New England unfold. As summer gently slips away, Ocean House remains a seaside oasis full of endless possibilities.

Letter from the President and Group Managing Director

Dear Friends,

As our fifth anniversary draws to a close, I cannot help but reflect on the amazing things we have achieved in 2015. The year began on a high note: We accomplished what few hotels in the world—actually only 10—have been able to do when we became a triple Forbes Five-Star property with Seasons’ Five-Star designation!

Over the summer we learned that Ocean House maintained its top 20 ranking in the World’s Best Hotels and top three ranking for the Best Resorts in the Continental U.S. in the 2015 Travel + Leisure World’s Best Awards. I am also incredibly proud that our OH! Spa was named No. 1 Hotel Spa in the Continental U.S., another first for our amazing spa team.

But, the year isn’t over yet! We have a number of fantastic events planned for you, from our annual Wine Camp Weekend and Ocean House Culinary Boot Camp to a host of holiday events around Thanksgiving.

Thank you for helping us to make this our best summer yet. We look forward to sharing a fabulous fall with you.

Warm regards,

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

Ocean House Waves

INDEPENDENCE DAY BEACH BALL July 4, 2015

LOVE SONGS ON THE TERRACE WITH SCOTT DREIER July 17, 2015

Social Notes

President & Group Managing Director, Daniel A. Hostettler at Culinary Institute of America

September/October/November 2015

employee spotlight

Tonianne Scotto Member Relations and Guest Experience DirectorTonianne Scotto, better known as Toni, lights up the corridors of Ocean House with her effervescent smile. Formerly Senior Catering Manager for Ocean House and Weekapaug Inn, Toni’s recent promotion to Member Relations and Guest Experience Director allows her to interact with guests and members in a way she wasn’t able to in the

past. In her new role, Toni personally takes care of all Signature Suite and Cottage guests, as well as Ocean House members. From ordering floral arrangements for guests’ rooms to booking tickets for resort events, guests and members can rest assured that Toni will manage every detail for them.

A New York native, Tony majored in hospitality at Southern New Hampshire University and brings nearly a decade of experience to her current position at Ocean House. Working her way up the corporate hospitality ladder, she found herself in Westerly and fell in love with its coastal charm. But the town wasn’t the only thing she fell for, finding romance with Westerly native Egidio Luzzi, affectionately known as “Cheech." They recently traveled through Italy together exploring their shared Italian roots, local foods and the beautiful countryside. Toni also enjoys spending time with the other love of her life, a three-year-old pug named Clyde. Her hobbies include working in her garden, entertaining houseguests and keeping fit with regular exercise.

Having been with Ocean House for four out of the five years since it opened, she has grown with the team and implemented policies and procedures for daily hotel activities, creating positive changes. “I believe much of my success can be attributed to staying patient, attending to every small detail, and having a desire to learn more every day,” Toni says. One of her favorite aspects of her new role is making lasting impressions and building relationships with Ocean House members and guests. Her broad, beautiful smile, extensive knowledge of local activities and attractions make her a great addition to the front-of-house team at Ocean House.

The OH! Spa, which received a Forbes Five-Star designation in its first year of operation, has long been a leader in setting and achieving new goals at Ocean House. This year was no different as it was named the No. 1 Hotel Spa in the Continental U.S. in Travel + Leisure’s World’s Best Awards. The survey, conducted by T+L readers, is a testament to the high-quality ingredients, personalized service and expert staff for which the OH! Spa and its talented service professionals have become known.

Not to be outdone, Ocean House was also recognized more than once in this year’s survey, maintaining its top 20 ranking in the World’s Best Hotels and top three ranking for the Best Resorts in the Continental United States. New this year, Ocean House also landed the No. 11 spot in the Family Travel category.

Thank you to all who showed their support, shared their stories and voted for Ocean House!

Travel + Leisure Awards

OH! Spa Wellness WeekendFriday–Saturday, October 2–3During the month of October, enjoy a personalized, two-day retreat designed to help you unwind and de-stress. With our spa professionals as your guides, take the weekend to focus on your wellness with treatments, classes, fitness consulta-tions and discounts. Choose from either a 60-minute massage or facial that will leave you truly refreshed, and experience a luxurious weekend of pampering by the sea.

Package includes:

Customized wellness itinerary Choice of 60-minute massage or facial Fitness classes Fitness consultation with one of our fitness pros Use of pool and Fitness Center 10% discount on additional spa services and retail products A special spa parting gift

$349/ person (plus tax and gratuity) For more information, please contact the OH! Spa directly at 401.584.7070.

Daniel Hostettler and Kimberly Gagliardo, OH! Spa Manager, receive No. 1 Hotel Spa in the Continental U.S. designation from Travel + Leisure.

Ocean House Waves

Featuring two library wine cellars and a Gaggenau-outfitted demonstration kitchen, the Center for Wine and Culinary Arts at Ocean House is an intimate place to taste, create and explore food and wine. Experience the Center through specially crafted, hands-on classes, perfect for beginners and gourmets alike.

Learn to pair food and wine like a pro or practice the art of the canapé with private classes offered by our Sommelier and our Food Forager. The Center is also ideal for entertaining, whether for an intimate wine-paired dinner for eight or a cocktail party for 40.

Call 888.552.2588 for more information on private classes or renting the Center for your event.

From VineT O W I N E

Friday–Saturday, September 18–19Unique Red Wines of the World You might consider yourself a red wine aficionado, but your favorite blend may still be waiting to be discovered. Explore the unique red wines of the world with Jonathan.

Friday–Saturday, October 16–17 Southern Italian Wines Italy has long been known for its wine, and in this class you’ll explore the varietals native to the southern region.

Friday–Saturday, November 20–21 Spirits 101 With the holidays around the corner, it’s time to get in the proper spirit, and what better way than with this informational class. Discover the differences between gin, vodka, whiskey, tequila and brandy.

Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $50/ person (plus tax). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Join Ocean House Wine Director Jonathan Feiler for a weekend each month dedicated to wine. Enjoy a welcome reception on Friday followed by a wine seminar on Saturday.

Saturday, September 12 Introduction to Water Bath Canning

Just in time to harness the flavors of our waning New England summer, join Food Forager Paul McComiskey for a morning of water bath canning. Learn the basics of this timeless

preservation technique while slicing and dicing the last of the season’s bounty to enjoy all winter long.

In The Kitchen: Culinary Education Series

Saturday, November 7 An Elegant Thanksgiving for a Small Gathering

Food Forager Paul McComiskey guides you through an elegant meal that can be largely prepared in advance. For an intimate gathering, a whole bird can seem overwhelming; you will learn how

to work with a turkey breast to create a relaxing Thanksgiving that your guests will rave about.

9:00 a.m. to noon; $95/ person (plus tax). A 20% discount on best available room rate is available. For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Join Ocean House Food Forager Paul McComiskey for our In the Kitchen culinary education series. He covers a variety of topics in these fun and informative sessions. You will have the opportunity to work hands-on with Paul and to

learn the secrets of our top-notch kitchen. Take home an Ocean House apron and recipes from your class.

FARM + VINE

September/October/November 2015

For many chefs spring is the most exciting time of year. New produce comes into season every day, outdoor dining is just around the corner, and bright flavors permeate every dish on the menu. For this chef, however, fall is the season I most look forward to. It presents the challenge of new and innovative dishes and recipes with earthy vegetables and proteins. The rich flavors of fall combine nicely with the time-honored culinary preparations for winter. Canning, jarring, pickling, drying and preserving are just a few of the methods we’ve used for hundreds of years to ensure our food supply lasts through the long New England winters.

One of the best methods of food preservation for the winter months is cold storage. Nowadays it’s as simple as keeping what we need in the fridge. But there was a time when cold storage was an art form—and a necessity. While other food preservation techniques create terrific intense flavors, some essential vitamins and minerals are lost in the process. Cold storage offers a wonderful alternative.

Often, a dug basement or root cellar was the most common form of cold storage. To work properly a root cellar needs to maintain a temperature of 32 to 40 degrees Fahrenheit and a humidity level of 85 to 95 percent. The cool temperature slows the release of ethylene gas and stops the growth of microorganisms that cause decomposition. The humidity level prevents loss

Farm Fresh Tips

Cold Storage and Blue Hubbard Squash

of moisture through evaporation—and the withered appearance that goes along with it.

One of the most vital players in this art of cold storage is the winter squash. A winter squash is any variety planted in late summer and harvested in the early fall when the seeds have matured and skin has hardened. They are a great source for vitamins A, C and B6, manganese and dietary fiber. Winter squashes are also a great source of iron and beta carotene, both important in maintaining good health in the wintertime. Some great examples of winter squash are acorn, pumpkin, butternut, delicata—and my personal favorite, blue hubbard squash.

The blue hubbard is a huge, teardrop-shaped squash that can weigh any where from 15 to 40 pounds when mature. It has a sweet, golden flesh and is great for baking, pies and soups. The hard, blue-gray shell helps the squash keep for long periods in storage. This New England variety was introduced in 1909 and immediately sought after by farmers and cooks alike.

Although their size can make them challenging to work with, the flavor and texture are unlike any other winter squash. When selecting blue hubbards or any winter squash, be sure that they are fully mature and free from any cuts or soft spots. Normally squashes that were damaged would not last long in storage and would be discarded for composting or cattle feed. Start checking your local farmers markets in the Northeast for winter squashes around September, and August in the South.

Winter squashes were always the backbone of winter cuisine in the northeastern states, and can be again. Ask your local farmer about what varieties they’re growing today!

Paul MccoMiskey Food Forager / Director of Culinary Education

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

Our Farm + Vine Dinner series this fall features an incredible lineup of talented chefs, the best local farms and amazing wines. We’ve invited Relais & Châteaux culinary masters to prepare hors d’oeuvres and a four-course dinner in Seasons, focusing on ingredients from local farms. A guest wine expert will pair wines with the dishes.

Farm + Vine Dinner Series

wednesday, september 9 Chef Patrick O’Connell of the Inn at Little Washington, Washington, VA with wine pairings from John Frederick Hugel Vineyard

wednesday, october 7 Chef Scott Jones of Menton in Boston, MA with wine pairings from Chapter 24 Vineyards

wednesday, november 4 Chef Kyle Zachary of Wauwinet, Nantucket, MA with wine pairings from Lail Vineyards

7:00 p.m. in Seasons; $95 / person; optional wine pairing $40/ person (plus tax and gratuity). For reservations, please visit OceanHouseEvents.com or call 888.552.2588.

Squash Purée

1 each butternut, acorn or small blue hubbard squash 1/2 teaspoon allspice1/2 teaspoon ground nutmeg1/8 teaspoon cayenne pepper1/4 teaspoon cinnamon1/8 teaspoon ground cloves1/4 teaspoon salt1/3 cup brown sugar4 each sage leaves2 each bay leaves4 tablespoons butterpan spray4 cups apple cider1/2 cup whiskey

1. Pre-heat oven to 375 degrees

2. Mix ground spices and brown sugar in a bowl

3. Split squash in half lengthwise, cutting down the center and exposing the seeds

4. Scrape out seeds and reserve for toasting if desired (any winter squash seeds can be toasted for a healthy snack and added to salads)

5. Place squash cut side up in shallow baking dish

6. Sprinkle spice/sugar mixture over cut squash and spray exposed flesh with pan spray

7. Fill squash cavities half way with apple cider (amounts will vary depending on squash size) then add sage, bay leaves, butter and whiskey, dividing between each half of the squash

8. Place in preheated oven. Check squash after 20 minutes; if it begins to get too dark before fully tender cover with foil and continue baking until fork tender

9. Remove from oven and let cool for an hour; discard bay leaves only

10. In a food processor or blender add any liquid remaining in squash or pan

11. Scrape flesh of squash out of skin and into blender; blend until smooth

12. Squash can be used right away or stored for later use

from our kitchens

Ocean House Waves

Wine Camp Weekend Friday–Sunday, October 30–November 1

Join Ocean House Food and Beverage Director Jonathan Feiler for a weekend of winemaking, that allows an intimate group the opportunity to try their hand a creating their own wine blend. The weekend starts with a welcome reception on Friday evening and continues on Saturday at Jonathan Edwards Winery for a tour and tasting. Learn to blend your own wine before enjoying a picnic lunch and heading to nearby Saltwater Farms Vineyard for another tasting. Top off the evening with a dinner in Seasons,

perfectly paired with your newly created wines. End the weekend with our famous Sunday Jazz Brunch and a case of your own wine, complete with custom labels.

$2,195 for two-night “Winemaker” Package at Single Occupancy in Deluxe King or $2,495 for two-night “Winemaker” Package at Double Occupancy in Deluxe King

Includes two nights’ stay, complimentary breakfast on Saturday, complimentary brunch on Sunday, welcome reception, transportation to wineries, winery tours, 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 call 888.552.2588.

Special Culinary Weekends

An Evening with Chappellet Winery

Since 1967, Chappellet Winery has created world-class cabernet sauvignon with the depth, complexity and character of the finest first-growth Bordeaux. The cabernets made from the winery’s steep, rugged hillside vineyards embody the unique terroir and intensity of fruit that has made Napa Valley’s Pritchard Hill famous. Join owner Blakesley Chappellet as she hosts a dinner designed for wine enthusiasts. Meet and dine with Blakesley over four indulgent courses, each expertly paired with a Chappellet wine.

7:00 to 9:30 p.m.; $125 /person (plus tax and gratuity). Overnight guests receive a $100 resort credit. For reservations please call 888.552.2588.

Thursday, September 24

Ocean House Culinary Boot Camp

Take your culinary skills to the next level with this intensive, hands-on culinary opportunity. The elite Ocean House culinary team will serve as your expert guides as you find your inner chef in the stunning, 3,000-square-foot Center for Wine and Culinary Arts at Ocean House. Surrounded by an award-winning collection of wine and the brand-new, state-of-the-art Gaggenau-outfitted demonstration kitchen, you’ll master techniques used by the world’s most talented chefs.

The camp includes a welcome reception, two days of instruction, an introductory wine pairing course, lunch on the Friday and Saturday, a Center for Wine and Culinary Arts chef coat, recipes and an Ocean House apron.

$995/ person (plus tax and service charge). Accommodations are available at 20% off best available rate. For reservations, please call 888.552.2588.

Thursday—Saturday, October 15—17

five fall favorites

As our fifth anniversary comes to a close, we’re celebrating with five of our fall favorites:

Five-Year Wrap Up

2. Clyde’s Cider Mill apple cider-glazed pork belly, sweet potato purée and spiced cashews from The Bistro

1. Kate Spade’s Bow Back Dress, a modern take on the classic little black dress from the Ocean House Boutique

5. The “OH My!” cocktail, made with Grand Marnier, Clyde’s Cider Mill apple cider and pear liqueur from Seasons Bar

4. A harbor seal tour on Trim Again with Captain Jack Spratt

3. A warm cornmeal scrub with autumn spices from the OH! Spa

September/October/November 2015

Experience the endless bounty of the fall harvest at Ocean House, with a getaway

designed to entice all of your senses.

Available September 8 through November 24, 2015

Enjoy luxurious accommodations in a Deluxe or Terrace Water View Room

One-on-one 30-minute local wine tasting experience with Ocean House Sommelier

20% off one bottle of wine from a local vineyard (Jonathan Edwards Winery,

Saltwater Farm Vineyards or Stonington Vineyards). Redeemable at vineyard.

$100 resort credit

Rates starting at $450 per night, based on double occupancy

*General Package Restrictions Package is available Sunday through Thursday and excludes alcohol (unless

otherwise noted), tax, gratuity, and resort fee. Wine tasting experience based on availability and requires advance booking. Limit two people per package. Not

applicable to groups. 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.

Getaway Package

Fall Harvest Getaway

Movie Night

6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free (plus tax and gratuity). For tickets, please visit OceanHouseEvents.com or call 888.552.2588.

As the cooler weather rolls in, warm up at Movie Night with a delicious dinner buffet inspired by the film, and movie snack classics like candy and freshly popped popcorn. The theme of hotels continues throughout our selection of movies this fall. Sunday, September 27

The Grand Budapest Hotel

Sunday, October 25 Psycho

Sunday, November 29 Somewhere in Time

Movie schedule

Ocean House Culinary Boot CampThursday—Saturday, October 15—17

Thanksgiving Prix Fixe Menu in Seasons Thursday, November 26Enjoy the traditional flavors of Thanksgiving with

a five-star twist by Ocean House chefs in Seasons.

The five-course, prix-fixe dinner draws inspiration

from the freshest local ingredients.

Seatings every half hour from 11:30 a.m. to 6:30 p.m.;

$90/ person, adults and children over 8, children under 8 order

from the children’s menu, children 3 and under free (plus tax and

gratuity); optional wine pairing $65/ person

Thanksgiving Buffet in Seaside Ballroom Thursday, November 26Delight in the comforts of a home-style feast

with our Thanksgiving Day Buffet in the Seaside

Ballroom. Families will feel right at home as they

savor holiday favorites that include succulent roasted

turkey, creamy mashed potatoes and all the fixings.

Seatings every half hour from noon to 5:00 p.m.; $78/ person,

$35/child ages 4 to 12, children 3 and under are free

(plus tax and gratuity)

Annual Tree Lighting Ceremony and Community Open House Saturday, November 28Ignite the Christmas spirit at our annual Tree

Lighting Ceremony and Community Open House.

Stay warm with hot cocoa as you and your loved ones

join carolers–and Santa Claus–in welcoming the

arrival of the holidays to Watch Hill.

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

thanksgiving at ocean house

Madeline’s Children's Tea Friday, November 27

The young—and the young at heart—are invited to enjoy Ocean House’s signature tea time, complete with tea cakes, snacks and assorted desserts and a visit from Madeline herself.

3:00 to 5:00 p.m. in the Drawing Room; $38/ adult, $22/ child ages 4 to 12, children 3 and under are free

One Bluff Avenue Watch Hill, Rhode Island 02891 OceanHouseRI.com 401 584 7000 888 552 2588

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

“Family travel is rewarding, but it isn’t always easy. Finding enough space to accommodate everyone comfortably and a property with amenities and attractions to satisfy guests of different ages can be tough–but not at the following hotels.” Ocean House listed as number one on “Worth’s picks for the best family-centric hotel suites.”WORTH, JUNE/JULY 2015

“… there’s no better beachfront property–and what a beachfront–on the Eastern Seaboard that even comes close to the Ocean House, in Watch Hill, Rhode Island, thanks to the most incredible rehabilitation of a once grand-old favorite by one Charles Royce five years back.”RICHARD DAVID STORY, EDITOR IN CHIEF,

DEPARTURES, JULY 2015

Events at Ocean House

4 SEPTEMBER – Cabaret on the Lawn featuring Michael Dutra 7:00 to 10:00 p.m.; $95/ person

9 SEPTEMBER – Farm + Vine Dinner with Chef Patrick O’Connell of the Inn at Little Washington 7:00 p.m. in Seasons; $95/ person; optional wine pairing for $40/ person

12 SEPTEMBER – In the Kitchen: Introduction to Water Bath Canning 9:00 a.m. to noon; $95/ person

18–19 SEPTEMBER – From Vine to Wine: Unique Red Wines of the World 6:00 to 7:00 p.m.; Saturday class: 11:00 a.m. to 1:00 p.m.; $50/ person

24 SEPTEMBER – An Evening with Chappellet Winery 7:00 p.m.; Dinner: 7:30 to 9:30 p.m.; $125/ person; overnight guests receive a $100 resort credit

27 SEPTEMBER – Movie Night: The Grand Budapest Hotel 6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free

2–3 OCTOBER – OH! Spa Wellness Weekend $349/ person

7 OCTOBER – Farm + Vine Dinner with Chef Scott Jones of Menton 7:00 p.m. in Seasons; $95/ person; optional wine pairing for $40/ person

15–17 OCTOBER – Ocean House Culinary Boot Camp $995/ person; Accommodations available at 20% off best available rate

16–17 OCTOBER – From Vine to Wine: Southern Italian Wines Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $50/ person

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

30 OCTOBER—1 NOVEMBER – Wine Camp Weekend $2,195/ person for two-night single occupancy “Winemaker Package” or $2,495/ person for two-night, double occupancy “Winemaker Package” (does not include $38 nightly resort fee)

4 NOVEMBER –Farm + Vine Dinner with Chef Kyle Zachary of Wauwinet 7:00 p.m. in Seasons; $95/ person; optional wine pairing for $40/ person

7 NOVEMBER – In the Kitchen: An Elegant Thanksgiving for a Small Gathering 9:00 a.m. to noon; $95/ person

20–21 NOVEMBER – From Vine to Wine Weekend: Spirits 101 Friday reception: 6:00 to 7:00 p.m.; Saturday seminar: 11:00 a.m. to 1:00 p.m.; $50/ person

26 NOVEMBER – Thanksgiving Day Buffet in the Ballroom Seatings every half hour from noon to 5:00 p.m.; $78/ person, $35/ child ages 4 to 12, children 3 and under are free

26 NOVEMBER – Thanksgiving Prix Fixe Menu in Seasons Seatings every half hour from 11:30 a.m. to 6:30 p.m.; $90/ person, adults and children over 8 years old; children under 8 order from the children’s menu, children 3 and under are free; optional wine pairing $65/ person.

27 NOVEMBER – Madeline’s Children's Tea 3:00 to 5:00 p.m. in the Drawing Room; $38/ adult, $22/ child ages 4 to 12, children 3 and under are free

28 NOVEMBER – Annual Tree Lighting Ceremony and Community Open House 5:00 p.m.; complimentary

29 NOVEMBER—20 DECEMBER – Annual Toy Drive Bring your new, unwrapped toys to Ocean House for our Annual Toy Drive. Toys will be donated to the Jonnycake Center of Westerly to help those less fortunate enjoy the magic of the season.

29 NOVEMBER – Movie Night: Somewhere In Time 6:00 to 9:00 p.m.; $38/ adult, $20/ child ages 4 to 12, children 3 and under are free

Prices do not include tax and gratuity. For reservations for any of these events, please visit OceanHouseEvents.com or call 888.552.2588.