Welcome Letter from DH
As spring’s arrival brings about many new changes…
There is just as much going on within the walls of the Ocean House as there is outside them. We begin March on the heels of our most recent announcement – that we’ve partnered with Watch Hill
Properties to reopen the historic Watch Hill Inn as Ocean House’s new villa property. We are also pleased by the success of our sold out Black & White Masquerade Ball, which took place February 22 and benefited the Westerly Hospital. To view photos from this event, click here.
If you’re like us, and the warmer weather and longer days inspire you to try some new things this month, indulge in some culinary delights inspired by Jean-François Bruel, executive chef of Relais & Châteaux restaurant Daniel, who will be joining us March 5 for our first Farm + Vine Dinner of the year. If sipping is more your style, grab a glass of Cabernet Sauvignon, a popular wine variety in Chile, as Sommelier Jonathan Feiler discusses the spectrum of South American wines March 21-22. That same weekend, OH! Spa welcomes the return of our OH! Wellness Weekends, now a two-day event. Our fitness and smoothie-making class, choice of a 60 minute massage or facial and presentation by renowned spa experts makes this weekend the perfect time to sit back and recharge after a long winter.
As the last flakes of winter fade away, delve into this month’s Ocean House Tides and explore all that the new season has to offer.
Daniel A. Hostettler
President & Group Managing Director
On the Plate
For this recipe, we like to use Narragansett Creamery Yogurt, as it is slightly tangy and fragrant. When mixed with a variety of fresh herbs, it serves as a fresh marinade brightening the flavor of...
By the Glass
South American wines have become a staple of the North American wine landscape; however, they have been making serious wine since the late 1500’s. Chile and Argentina are the two countries that are...
From the Market
On a chilly February morning, thirteen culinary enthusiasts joined me at the Ocean House where Executive Pastry Chef Adam Young immersed us in the art and science of bread baking. He simplified the...
The arrival of Spring seems more significant this year after the very long Winter months. Our team is so excited to introduce the Spring menu in March. With many long time favorites and some new...