Westerly’s Weekapaug Inn, in collaboration with Ocean House Management, hosted a Champagne and oyster pairing event featuring sparkling selections from Taittinger Champagne and Domaine Pascal Jolivet on April 23. 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 featured oysters and how to prepare them at home, along with pairing suggestions. Featured beverage selections included Domaine Pascal Jolivet Sancerre and Taittinger Brut La Francaise Champagne.
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- All from the Weekapaug Inn: Andrew Brooks, Executive Chef; Teddy Beahm, Naturalist and Recreation Director; and Daniel Abrashoff, General Manager, who recently joined the Weekapaug team in April.
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- Setting the stage for guests at The Weekapaug Inn.
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- Taittinger Brut La Francaise Champagne and Domaine Pascal Jolivet Sancerre were paired with fresh oysters.
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- Teddy Beahm, Naturalist and Director of Recreation, Ocean House Management, showed guests how to shuck an oyster.
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- Guests learned the proper technique to shuck an oyster.
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- Andrew Brooks, Executive Chef, Weekapaug Inn, prepared Oysters Rockefeller among cooking demonstrations.
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- Domaine Pascal Jolivet Sancerre 2020 chilled for pairing.
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- Kevin Turco, Bartender, Weekapaug Inn, pouring Taittinger Brut La Francaise Champagne.
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- A pour of Taittinger Brut La Francaise Champagne.
Photos by Laura Widness.
