Westerly’s Weekapaug Inn, in collaboration with Ocean House Management, hosted a Champagne- and oyster-pairing event on March 10. Members of the venue’s culinary and wine teams, along with Teddy Beahm, Naturalist and Director of Recreation, led the tasting and educational event where guests learned about the oyster farming, featured oysters and how to prepare them, along with sparkling wine pairing suggestions. Featured bubbly selections included Nicolas Feuillatte Reserve Exclusive Rosé, Laurent-Perrier La Cuvée Brut Champagne, Robert Moncuit Les Grands Blancs Blanc de Blancs Extra Brut Champagne and Bisol Jeio Brut Prosecco. The event recurs in the summer, often hosted outdoors at the venue.
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- Guests enjoyed select locally grown oysters during Champagne & Oysters at Weekpaug Inn on March 10.
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- Laurent-Perrier La Cuvée Brut Champagne and Robert Moncuit Les Grands Blancs Blanc de Blancs Extra Brut Champagne.
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- Bisol Jeio Brut Prosecco.
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- Oysters from a variety of local growers.
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- A pour of Robert Moncuit Les Grands Blancs Blanc de Blancs Extra Brut Champagne.
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- Andrew Brooks, Executive Chef and Teddy Beahm, Naturalist and Director of Recreation, Weekapaug Inn educated guests on oyster farming and oyster preparation.
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- Nicolas Feuillatte Reserve Exclusive Rosé and Laurent-Perrier La Cuvée Brut Champagne.
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- Steve Welch, Director of Restaurants, Weekapaug Inn.
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- Kevin Turco, Bartender, Weekapaug Inn spoke to guests about the showcased sparkling wines.
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- Champagne & Oysters at Weekpaug Inn, a regularly hosted event, gives visitors hands-on experience while enjoying a guided tasting.
Photos by Laura Widness.
