Spring / Summer 2016 Weekapaug Inn Newsletter

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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Weekapaug Inn
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.
Weekapaug Inn
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.
Weekapaug Inn
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
≈
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
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