Join us for an unforgettable evening that celebrates fall seafood, culinary creativity, and the coastal ecosystems that sustain it all.

Now taking place on Sunday, October 19th during National Seafood Month, 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 local seafood supply.

The evening begins at 5:00 PM with a cocktail hour on the lawn, featuring passed seafood appetizers, a raw bar, and locally sourced beverages. Guests will then be seated for a thoughtfully prepared four-course dinner celebrating the fall bounty of our local waters—a time when fish and shellfish are plump, flavorful, and at their peak before winter.

The menu will be created by an exceptional team of regional chefs: • Gerardo Viejo, Executive Chef, Weekapaug Inn • Terence Feury, Executive Chef, Ocean House • Jen Backman, Executive Chef, Castle Hill Inn

Each course will highlight seafood harvested from our local waters and sourced through regional fishermen and seafood businesses—bringing the richness of the ocean to your plate and spotlighting the ecosystems that support it. Throughout the evening, guests will also learn about the ecological and cultural 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 seafood supply chains.

Exclusive Lodging Offer for Dinner Guests: Weekapaug Inn is offering 20% off rooms for guests attending Eating with the Ecosystem at the Weekapaug Inn. The discount applies to stays Saturday–Monday (Oct 18–20, 2025). Please note that Sunday night must be one of your nights (the offer can’t be used for Saturday-only stays). Reserve with this link to apply the discount automatically: https://be.synxis.com/?Hotel=59662&Chain=8565&arrive=2025-10-18&depart=2025-10-20&adult=1&child=0&promo=Ecosystem

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.

Jen Backman

Jennifer Backman is the Executive Chef at Newport’s iconic Castle Hill Inn, where she leads the culinary programs for Aurelia, The Lawn Terrace, the Mansion Bar, and the inn’s celebrated catering offerings. A graduate of Johnson & Wales University, she began her career at Castle Hill in 2005 and later spent several years with Ocean House Management, opening and leading kitchens at the Relais & Châteaux–designated Weekapaug Inn, Spicer Mansion, and Coast at Ocean House. She has also helmed The Mooring and Waterman Grille before returning to Castle Hill to guide its acclaimed food and beverage program.

Backman will join Eating with the Ecosystem as the third featured chef for the October 19th dinner at the Weekapaug Inn, returning to a property where she once served as Executive Chef. Known for her “meters, not miles” philosophy, she highlights ingredients from local farms, fisheries, and even the inn’s own gardens. A three-time James Beard House guest chef and 2019 Edible Rhody Local Food Hero, she continues to champion Rhode Island’s seasonal bounty with freshness, brightness, and simplicity.

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.