Join us for an unforgettable evening that celebrates seafood, fisheries, culinary creativity, and the coastal ecosystems that sustain them.

Eating with the Ecosystem at the Weekapaug Inn is a one-night-only dining experience set along the shores of Quonochontaug Pond, one of Rhode Island’s most ecologically rich salt ponds and a vital habitat for many of the species that make up our seafood supply.

The evening begins at 5:00 PM with a cocktail hour on the lawn, featuring passed seafood appetizers and locally sourced beverages. Guests will then be seated for a thoughtfully prepared four-course dinner, inspired by the salt pond and the surrounding marine environment.

The menu will be created by an exceptional team of regional chefs: • Gerardo Viejo, Executive Chef, Weekapaug Inn • Terence Feury, Executive Chef, Ocean House • Stacy Deetz, Chef/Owner, Hangry Kitchen

Each course will highlight seafood harvested from our local waters and sourced through regional fishermen and seafood businesses—bringing the bounty of the ocean to your plate and spotlighting the ecosystems that support it. Throughout the evening, guests will also learn about the significance of Rhode Island’s salt ponds and their role in sustaining thriving fisheries and coastal communities.

This event supports the mission of Eating with the Ecosystem, a Rhode Island-based nonprofit promoting a place-based approach to sustaining New England’s wild seafood through healthy habitats, flourishing food webs, and adaptive supply chains.

Featured Chefs 

Gerardo Viejo

With over 15 years of international culinary experience, Executive Chef Gerardo Viejo brings a fresh sense of innovation and dedication to Weekapaug Inn. He fosters a strong commitment to creativity and the use of locally sourced ingredients, presenting the absolute best of authentic coastal New England dining to the Inn. 

A proud graduate of Johnson & Wales University, Chef Viejo has honed his craft in renowned kitchens around the world, including Four Seasons properties in Vail, Boston, Oahu, and Athens. Before joining Weekapaug Inn, he served as Executive Sous Chef at the illustrious Shore Lodge and Whitetail Club in McCall, Idaho. There he oversaw multiple dining outlets, developed seasonal menus, and led a diverse culinary team with immense success. 

His background also includes entrepreneurial ventures such as owning and operating a Latin fusion restaurant in Providence, Rhode Island. Chef Viejo's passion for coastal cuisine, combined with his focus on menu engineering, team leadership, and sustainability, makes him the perfect fit to lead the Weekapaug Inn culinary team. 

Terence Feury

A culinary veteran of more than 25 years, Chef Terence Feury joined Ocean House as Executive Chef in 2023. In addition to serving on Ocean House Collection’s executive committee, Chef Feury oversees culinary operations including all restaurant outlets.

Prior to joining Ocean House, Chef Feury served more than seven years at Forty 1° North in Newport, Rhode Island as Executive Chef and Food & Beverage Director. Prior to this, he was a Philadelphia-based culinary consultant executing training, organization and culinary programs for hospitality and restaurant clients. His extensive industry experience includes positions as Chef, Owner and Managing Partner or Tavro 13 in New Jersey; Executive Chef of Fork and Striped Bass, both in Philadelphia; and The Ritz Carlton in Georgetown, Washington D.C. He began his esteemed career at Le Bernardin, the lauded New York Times four-star and Michelin three-star restaurant in New York City.

Included among Chef Feury’s industry recognitions are “Best Chef” by Philadelphia Magazine, finalist in the James Beard “Best Chef” Mid-Atlantic category, “Rising Star Chef” from Restaurant Hospitality, and a “Rising Star” in Philadelphia by Starchefs.com. He was also a guest chef on the Food Network’s popular “Beat Bobby Flay” program.

Chef Feury received his degree from the Academy of the Culinary Arts in New Jersey.

Stacy Deetz  

Stacy Deetz is the chef and owner of Hangry Kitchen, a cozy and well-loved spot in Pawtucket, Rhode Island. With a deep appreciation for New England cuisine and a love for experimenting in the kitchen, Stacy (formerly known as Stacy Cogswell) is also the author of The New New England Cookbook, which offers a fresh take on classic regional dishes.

After graduating from Johnson and Wales University with a degree in Culinary Arts, Stacy got her start in the busy kitchens of Boston. Over the years, she worked her way up in several respected restaurants, learning from some of the best and building a solid foundation in both technique and creativity.

In 2014, Stacy had the chance to appear on Season 12 of Top Chef. It was a challenging and eye-opening experience that gave her the opportunity to grow and connect with a broader culinary community.

Stacy has always been curious about food from around the world. She’s spent time traveling and exploring different cooking traditions, and those experiences have helped shape the dishes served at Hangry Kitchen. Her approach is rooted in using fresh, local ingredients and giving them a bit of a global twist.

At heart, Stacy just wants to cook good food that makes people happy. She’s grateful for the support of the local community and is always looking for ways to keep learning, growing, and sharing her love of cooking with others.

Beverage Sponsors

We’re proud to feature drinks from some of the region’s finest producers: • Grey Sail Brewery – Westerly, RI • Jonathan Edwards Winery – North Stonington, CT • ISCO – Rhode Island Spirits – Pawtucket, RI

All food and drink are included in the ticket price.