Captain's House Inn

Cape Cod Offers the Best in Local Theatre

2009-06-15T13:04:00.002-04:00

In addition to dozens of beaches, scenic bike trails, and countless antique shops, Cape Cod also offers some of the best in local theatre and the Captains House Inn in Chatham is just minutes from several renowned venues. Located just a mile from the inn, the Monomoy Theatre in Chatham will open for its 52nd season on June 23rd and will kick off with the all American musical, Anything Goes. Also included in the line up for the season, the timeless love story, Romeo and Juliet, and a show-stopping comedy, Room Service.

Also just minutes from the Captains House Inn is the Chatham Drama Guild which will begin the 2009 season on July 17th with a rendition of the Velveteen Rabbit.

Other venues include the Academy of Performing Arts in Orleans, just 20 minutes from the Captains House Inn which is currently featuring the musical, Chicago with upcoming performances to include Sleeping Beauty and Godspell. The Cape Playhouse in Dennis, less than 30 minutes from the Captains House Inn will kick off its 2009 season with the Musical of Musicals on June 22nd. For for some risque entertainment, the Crown & Anchor in Provincetown is legendary for its leading drag entertainers and comedians, sensational singers and even world premiere theatrical productions.

Finally, for those who prefer the big screen to live theatre, the Wellfleet movie theatre is one of the few remaining drive ins in the country. Not only are the parking lots chock full of cars angled in to the giant screen, but the playground swarms with children winding down before the entertainment and the casual restaurant pumps out juicy burgers, fried seafood, and of course popcorn and movie snacks throughout the evening.

While many feel a trip to Cape Cod is not complete without lounging on one of its many pristine beaches, the Cape has now earned a following of theatre goers who round out their Cape Cod evenings with a healthy dose of entertainment.

Coast Guard Beach Named One of Nation's Top Ten Beaches

2009-05-29T10:25:00.004-04:00

Coast Guard Beach, one of Cape Cod's most popular beach destinations was named one of the top ten beaches in the country in 2009 by "Dr. Beach," Stephen P. Leatherman. Included in Leatherman's top ten are several beaches throughout Hawaii, Florida, California, and the Carolinas. While Cape Cod lacks the year round picture perfect climate of other destinations on the list, Coast Guard Beach compensates with pristine facilities, easy parking, and most importantly, waves worthy of two surfing website web cams honed in on it at all times.

Located just 25 minutes from the Captains House Inn, Coast Guard Beach is a favorite day trip for guests. But for those who prefer a shorter drive or calmer waters, Chatham offers 70 miles of shoreline dotted with its own award-worthy beaches. Chatham Light Beach, just 1.5 miles from the Captains House is a favorite for sun worshippers and Hardings Beach, just ten minutes from the inn offers breathtaking sunsets. For those who prefer strolling along the shore to lounging, Monomoy Wildlife Sanctuary, a five minute drive from the Captains House offers a long stretch of sandy shoreline complete with dozens of horseshoe crabs, hermit crabs, and other sea creatures to observe.

Whichever beach guests choose to spend their leisurely getaway perusing, Cape Cod's myriad of options awaits and never fails to impress travelers and locals alike.

Bicycling Cape Cod's Rail Trail

2009-05-09T13:01:00.002-04:00

After the long, cold winter and before the heat makes us want to do nothing but lounge on one of Cape Cod’s many beautiful beaches, travelers can take advantage of the perfect weather for biking along Cape Cod’s scenic rail trail. The trail follows 22 miles of former railroad from Dennis to Wellfleet and with paved paths, few hills, and wide shoulders, it is an ideal route for a leisurely cycle through Cape Cod.

Along the trail, cyclists will find several opportunities to pull off for a bite to eat or relax on a beach. Popular stopping points are Coast Guard Beach in Eastham and Nickerson State Park in Brewster. Travelers can rent bikes at a number of shops dotted along the trail including Chatham Cycle, just down the street from the Captains House Inn or at Brewster Bike in Brewster. While the scenery and exhilaration of biking make a day of cycling along the rail trail worthwhile, the icing on the cake is returning to the Captains House Inn for cream tea, knowing that every calorie consumed is already burned off!

Chatham Anglers 2009 Season Approaches

2009-05-01T11:05:00.003-04:00

As the warm weather slowly rolls in, Chatham, Massachusetts prepares for one of its longstanding summer traditions - Cape Cod baseball league season. The premier amateur baseball league in the nation since 1885, the Cape Cod baseball league celebrates its 125th anniversary this year. With over 1,000 alumni performing at all levels of professional baseball in 2008, a record total 212 former Cape leaguers play in the major leagues.

With such a high caliber of talent, it stands to reason that the Cape Cod ball games are consistently packed with fans who enjoy unsurpassed entertainment for only a voluntary donation. The Captains House Inn, located just 1/2 mile from the Chatham Anglers, (formerly the Chatham Athletics), ball field is an ideal location to stroll over to catch a game, and maybe grab a burger at the nearby Red Nun. The Anglers will kick off opening day at a home game against Wareham on June 12th at 7:00 p.m. The new schedule has been published and tourists and locals alike wait with baited breath for opening day - the official start to Cape Cod summer.

Captains House Inn Receives 23rd Consecutive AAA Four Diamond Award

2009-04-21T09:56:00.003-04:00

We are pleased to announce that for the 23rd consecutive year, the Captains House Inn in Chatham, Massachusetts received the AAA four diamond award. Each year, 65 full time tourism editors evaluate over 58,000 hotels and restaurants. Of those, only about 3% are awarded the coveted four diamond award.

We are anonymously inspected annually, and must meet certain criteria in order to maintain our four diamond status which includes the entire booking process straight through to the guest’s check-out. For example, the phone must be answered in less than three rings and we must use the guest’s name with frequency. On check-in, assistance with luggage must be provided, and throughout the guest’s stay, excellent service must be adhered to at all times. Finally, the inspector evaluates the cleanliness, general comfort level, and maintenance of the inn. We believe the reason we continue to receive the award year after year is that we treat every guest as if he or she was a AAA inspector. This way, when the actual inspector reveals his identity, we are not caught off guard and wondering if we did everything properly – we are always confident that we did.

To experience our four diamond facilities and service for yourself, click here to book online now.

New H2O Line of Bath Amenities!

2009-04-09T14:31:00.003-04:00

Like many aspects of innkeeping, selecting an amenity product line isn’t as straightforward and fun as one might envision. Sure, there are endless samples to test, fragrances to sniff, and new products to ponder. But after accumulating a lifetime supply of travel size shampoos and bath gels, and months of inhaling everything from green tea vanilla to cherry blossom freesia, we still hadn’t hit upon “the one.” See, it’s not just about finding a high end product with a pleasant scent that we, personally like. Our criteria were threefold:

1. Packaging – As a four diamond inn, we obviously look for a sleek, high end presentation and many product lines offer the look we’re after. However, it is important to us that the product not only look nice, but is functional. I’m sure we’ve all had the experience of struggling to squeeze a dollop of shampoo from a too-small bottle opening despite the fact that there is plenty of shampoo congealed to the bottom of the container. The problem with many travel size products is that they sit up-right and offer no “squeezability.” So we specifically look for squeeze tubes that sit upside down on the cap – after all, our guests are here on vacation – we want to offer a relaxing shower as opposed to one in which they emerge with little rings embedded into the palms of their hands from smacking the bottle against them repeatedly.

2. Fragrance – Granted, most women love to smell like a rose garden all day. But we fear this might be a tad emasculating for our male guests. Trying to find a gender-neutral, yet pleasant scent is not as easy as one might imagine!

3. Theme – Since we are located on Cape Cod near dozens of beaches, we wanted our amenity line to reflect the seaside feel of the inn. We fell in love with a wonderful pomegranate product which we almost ordered, but felt it was more appropriate for a property in, say, Hawaii. Also, a plus for us, based on several comment cards we have received, is that the line we select be manufactured in America. So our search continued….

Finally, after much deliberation, the winner was selected – H2O Plus’s Spa Line known for their unique combinations of nourishing marine ingredients and advanced technology, a perfect harmony of nature and science. Ingredients include seaweed extracts, sea fennel, sea lettuce, Wakame and green tea. Most importantly, though, the product is luxurious, easy to squeeze from the container, beautifully fragranced (though for all you men, you won’t smell like a flower), Cape Cod appropriate, and manufactured right here in the States. We hope our guests enjoy the new line – it’s been quite a process!

Spring Clean Like A Pro

2009-03-24T11:49:00.002-04:00

Here on the Cape, we typically see crocuses start to pop up in early March, but the warm weather doesn’t always immediately follow. Still, us New Englanders tend to jump into spring mode despite the nip in the air. If the temperature hits 45, it isn’t unusual to see hearty locals sporting shorts and driving around with the convertible down (albeit with the heat blasting). So, while the weather hasn’t quite caught up with my spring mindset, I find myself tackling the grueling annual task of spring cleaning in hopes that warm weather will ensue. In my quest for decluttering and deep cleaning, I have come across several helpful tips over the years:

1. Combine 2 cups water, 1/4 cup white distilled vinegar, and 1/2 teaspoon of liquid soap or detergent in a spray bottle and use to clean windows. Believe it or not, newspaper works better than paper towels or rags when drying.
2. Spruce up your jewelry so it sparkles when the sun finally starts shining! Drop two Alka Seltzer tablets into a glass of water and immerse jewelry for two minutes. Buff with a clean rag.
3. To remove candle wax from carpet, place a paper bag over the spilled wax and lightly iron over the bag.
4. Be proactive and prevent messy Tupperware by spraying with cooking spray before filling with tomato based sauces. This will save your storage containers from stains and you from endless scrubbing.
5. Put a piece of waxed paper under your dust mop. Dirt will stick to the mop and the wax will shine your floors.
6. Bounce dryer sheets eliminate static electricity from your television screen. Since Bounce is designed to help eliminate static cling, wipe your television screen with a used sheet of Bounce to keep dust from resettling.

To be honest, when it comes to cleaning and organizing, there aren’t too many short cuts. In fact, there are some “tips” I’ve come across over the years which, to be honest, are more time consuming and frankly, stupid. Take, for example the following:

1. To open sealed envelopes, place in the freezer for a few hours, then slide a knife under the flap. (Or, invest in an inexpensive letter opener and save yourself an afternoon!)
2. Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. (Leftover wine?)
3. A few drops of vanilla extract on a piece of cotton placed in the refrigerator will eliminate odors. (Sure, but opening the door and finding a furry brown science experiment will kill your appetite for the day.)
4. Candles will last a lot longer if placed in the freezer for at least three hours prior to burning. (Yes, but with all the envelopes and cotton balls, is there really room for all those candles?)

So, when reading articles like, “Save Time, Money and Stress with These Ten Life Changing Tips”, take them with a grain of salt. Save the futile tricks for the amateurs and tackle spring cleaning like a pro - attack projects one at a time and complete one task before taking on another. Don’t try to accomplish an entire years worth of clutter in an afternoon – set aside a few hours a day for a few weeks and stick to a schedule to avoid becoming overwhelmed. And most importantly, remember, unlike me, you don’t have to bring your home up to four diamond standards – a little dust under the couch or a streaky window never hurt anyone.

Tea Termonology 101

2009-03-14T10:23:00.002-04:00

It generally takes about a year after purchasing an inn to find your own management style and to feel comfortable with day to day operations. I remember for the first few months after buying the Captains House, wondering if I would ever feel in charge of the day – would I ever be proactive instead of reactive? Eventually, though, we fell into a groove, but it took a lot of effort. While we had owned an inn before, and were familiar with selling rooms, serving breakfast and chatting with guests, one tradition we inherited with which we were not familiar was the daily spread of English tea for which the inn was renowned. Locals and visitors alike would book advance reservations and eagerly await the tiers of authentic homemade tea delicacies our chef, Kevin, prepared.

Aside from the fact that my dad hails from England, we knew little about English tea and wondered if we could successfully continue the service without allowing our inexperience to reflect in the quality. Ultimately, we decided to learn as much as possible and continue the Captains House Inn’s celebrated tea tradition. Over time, we discovered that there are endless details to ascertain when it comes to properly offering tea service. We learned the correct placement of cutlery, how to make mouth watering scones, recipes for countless dainty tea cookies and sandwiches, and most interesting of all – the difference between cream tea, afternoon tea, and high tea.

Turns out, Americans typically throw around the term “high tea” erroneously. What we often refer to as “high tea” is actually more like dinner to the English and consists of heavier, meatier fare as opposed to dainty pastries and sandwiches. When we think of tiers of elegant, almost regal cuisine including selections like cucumber sandwiches, scones, and mushroom pasties, we should really be describing this as “afternoon tea.” Sometimes, “afternoon tea” is also referred to as “low tea” because folks would enjoy their meal seated on comfortable couches with their food and tea on low coffee tables. Finally, the term “cream tea” consists mostly of tea cookies and cakes and scones with jam and cream.

While we still inaccurately label our tea “high tea,” we do so only because this term is so common and seems to be the clearest way to paint a picture in guest’s minds of our tea presentation. To clarify our offerings, cream tea is served daily to in-house guests between 3:00 and 5:00 and is included in our room rate. High tea (or afternoon tea if you prefer to use the correct terminology) is open to both in-house and outside guests and is also served daily from 3:00 to 5:00. For in-house guests, the price/person is $7.50 and for outside guests, it is $18.00/person. We do require reservations and if you choose to indulge, you will understand why – the time and artistry that goes into preparing all those miniature delicacies entails a lot of care and planning. We hope you will join us and share what we have not only learned a lot about, but what we now consider a pastime close to our hearts.

Clancy's Restaurant - Another New Restaurant Discovery for Us!

2009-03-10T11:16:00.002-04:00

Once again, we have stepped out of our comfort zone and ventured off to a new restaurant. And once again, we have found a winner. Clancy’s Restaurant in Dennis Port is the epitome of an old school Cape Cod eatery complete with Prime Rib night on Fridays and Saturdays and renowned fresh fish n’ chips. Clancy’s is a favorite amongst locals, but also packs in the visitors in the summer months – and with good reason. The food is fresh and plentiful and the prices are very reasonable. Pair that with friendly service and views of the Swan River, and there’s no question why Clancy’s has been the recipient of Reader’s Choice and Zagat awards for years on end.

We visited on a Wednesday night in February. Despite gloomy weather and tourist season being months away, the restaurant was generating pretty decent business. We started with fried oysters which happen to be my personal favorite and, of which I am a pretty ruthless critic. For an appetizer portion, the serving was plentiful – in fact, I could have had that for my meal and been satisfied. They were honestly some of the best fried oysters I’ve had – cooked perfectly and not over-battered which is a giant pet peeve of mine. Next, we both opted for burgers – half pound Angus ones with our choice of fixings. Yum! Granted, it’s hard to screw up a burger, but when we ask for it to be cooked rare and it actually comes out nice and pink (a request many chefs tend to over-do, perhaps out of fear of mad cow disease or something), we know we’ve found a kitchen where quality food is produced. I think the only burgers around that perhaps rival Clancy’s are those at the Red Nun, a local watering hole with exceptional pub food.

Will we return to Clancy’s? Absolutely – probably for Prime Rib night. And we will certainly recommend it to guests – particularly those seeking a casual venue with great food, service, and best of all, that old Cape Cod atmosphere, which, with newer more sophisticated restaurants sprouting up, is a rarity. As an added bonus, Clancy’s is open seven nights a week year round – who says there’s not much open on Cape Cod in the winter?

March Madness - Weekend Savings at the Captains House Inn

2009-03-04T14:30:00.004-05:00

March tends to be a quiet month on Cape Cod. And understandably so - even the hardiest New Englanders find the snow to be just another shoveling expedition versus a beautiful white wonderland. Still, for those who can’t escape for a week in the Caribbean, the Cape does provide a retreat for those who need a quick getaway, if even to escape the cabin fever of their own home. To sweeten the deal, we have extended our winter mid-week special for the entire month of March to include weekends as long as one night of your stay includes a week night (Sunday-Thursday). A two night minimum stay is required to receive this rate. So, ditch your cell phone and lap top and grab a bottle of wine and a good book and revitalize at the Captains House Inn before you embark on your spring cleaning this year.

Hannah Rebekah, Lady Hope, Garden Room, Intrepid, Cape Lady, Whirlwind, Hideaway: $150
Hiram Harding, Wild Pigeon, Wild Hunter: $175
Eliza Jane, Tradewinds, Lady Mariah, Northern Light: $200
Clarissa, Lydia Harding: $215

Winter on Cape Cod

2009-02-27T14:27:00.003-05:00

I am a summer girl. I love everything about those hot, sticky months – flip flops, sundresses, lounging on the beach, sun brewed iced tea, and best of all loads of business. The downside is that I have to forgo all that lounging on the beach for working ten hour days seven days a week, so I generally save any soaking in the sun for vacations during the winter. Living in a seaside village with seventy miles of shoreline, you would think that I’d feel nothing but jealous and resentful of our guests who get to take advantage of it all. And while some days, there’s nothing more I want to do than exchange my apron for a bathing suit and tube of sunscreen, for the most part, I relish the hustle and bustle of running a busy inn all summer long. Plus, come winter, I get to enjoy the Cape in many ways summer guests miss out on.

Take for example, Lighthouse Beach, just 1.5 miles down the street. I took my daughter there just the other day and we had the entire beach to ourselves and even glimpsed a couple ocean effect snowflakes blowing through the sunny sky and down the sandy shoreline that seemed to stretch for miles. Or, how about the fact that, despite some restaurants closing for the season, the ones that remain open aren’t trying to flip a table three times in one night, so leisurely meals without reservations are always an option. And then there’s the much appreciated ability to make a left hand turn – an impossibility when the narrow Cape Cod streets are jammed with traffic in the summer.

People always ask how I survive the quiet, uneventful Cape Cod winters. Those who know me well are surprised at the ease with which I shed my fondness for New York and Boston for a home on a street whereas we are the only year round residents. Perhaps after the hectic summer, I long for a peaceful reprieve and Chatham in the winter fits the bill perfectly. But I think it’s more than that. I have grown to love the intimacy of a small town where the dry cleaner and fish market owner know me by name. I have even gone so far as to suggest to guests that winter is, indeed, the best time to visit the Cape. What could be better than strolling down Chatham’s Main Street without tripping over hundreds of people, stopping at the Squire for a big bowl of calm chowder, and retiring to Lady Mariah for a soak in the giant whirlpool tub and a warm fire with a bottle of wine and a good book…and all for lower winter rates?

Stress Free and Budget Friendly Weddings

2009-02-20T15:46:00.002-05:00

James and I were married almost eight years ago at the Captain Linnell House on a beautiful spring day in May. I wore a vintage dress I had found at a second hand store and carried black magic roses. James wore a rented tux and carried a small flask of whisky to calm his nerves (just kidding). His dad performed the ceremony in front of the gazebo under a 150-foot linden tree which is no longer there. Afterwards, we ate raw oysters, drank champagne, and danced to Frank Sinatra after my mom (who also happened to be my maid of honor) gave a speech that rivaled “I Have a Dream.” Looking back, I wouldn’t change a thing. Except for maybe the number of guests (and the electric slide which somehow managed to sneak into the DJ’s repertoire even though I had specifically requested no cheesy group dances). It wasn’t a huge wedding – 150 people tops. And I’m glad I got to share the day with each and every person who was there. The thing is, by the time we were done making the rounds and ensuring we had greeted and chatted with all our guests, we were left with little time to actually enjoy the reception we had taken so long to plan.

Our wedding was followed several years later by my brother Max’s who spontaneously married a girl he met in New Zealand. I didn’t make the trip for his very small and brief wedding, but my parents said the setting in a public garden was just beautiful and completely stress-free. Not long after that, my other brother Alan, married a German girl in Australia. James and I happened to be the only guests at their backyard wedding and afterwards we celebrated at a nearby winery where we enjoyed a leisurely lunch, several bottles of wine, and a view of the vineyards that stretched for miles.

When we became innkeepers, I decided to design an elopement package so we could provide a venue for mini, stress-free weddings like my brothers’. The package was a huge success and to date we have probably shared over three dozen weddings with couples in all different circumstances from all over the world. I’ve had brides get married in everything from jeans and boots to elaborate wedding gowns, but the one thing all couples seem to share is a strong desire to enjoy a stress-free wedding. If this sounds like you, read on for the top five reasons to elope at the Captain’s House Inn:

1. You’re not concerned with little details and don’t know the difference between and orchid and a calla lily, nor do you care. (Don’t worry, if you do care, you can choose your flower type and color.)
2. You believe that anything that takes a year and a half to plan and a year’s salary to afford is bound to be a tad anticlimactic.
3. You are pregnant and don’t have the time or energy to plan an elaborate affair. All you’re really interested in is celebrating your official union with a lot of wedding cake and plenty of ice cream.
4. Swimming laps in the ocean in sub zero weather sounds more appealing to you than being the center of attention for 150 people.
5. To you, the perfect wedding means sharing it with only the most important people in your lives.

If any of this sounds familiar, contact us for more details about the possibility of sharing your stress-free wedding day with us.

Captains House Inn Banana Macadamia Nut Pancakes with Orange Butter and Praline Sauce

2009-02-14T16:55:00.004-05:00

Ingredients for Pancakes:
3 Cups All Purpose Flour
5 Tbsp Sugar
2 ¼ Tsp Baking Powder
¾ Tsp Baking Soda
¼ Tsp Salt
1 ½ Cups Buttermilk, well shaken
4 ½ Tbs Butter, melted
3 Large Eggs
1 ½ Tsp Vanilla
2 Banana, Large and ripe

Topping:
¾ Cup Macadamia Nuts, roasted and chopped

Ingredients for Orange Butter:
½ stick Butter, Softened
½ Tsp Orange Zest, finely grated
1 Tsp Fresh Orange Juice
1/8 Tsp Salt

Ingredients for Praline Sauce:
1 Cup Sugar
1 Cup Brown Sugar
2 ½ Cups Heavy Cream
2 Tbsp Corn Syrup
4 Tbsp Butter

Ingredients for Tuille:
½ Pound Flour
½ Pound Confectionary Sugar
¾ Cup Egg Whites
1-2 Tbsp Milk

Method (for pancakes):
1. Whisk together flour, sugar, baking powder, baking soda and salt in a bowl. Whisk together the buttermilk, 2 Tbsp melted butter, eggs and vanilla in a large bowl until smooth. Add the flour mixture to the wet mixture and whisk until combined. Cut banana into pieces and fold into the batter along with the nuts, (batter will be very thick).
2. Use the griddle and working in batches of 3, pour ¼ cup measure into the hot griddle and cook until bubbles appear on the surface and undersides are golden brown, 1-2 minutes.
3. Flip pancakes with a spatula and cook until golden brown and cooked through, 1-2 minutes more.
4. Serve with orange butter, praline sauce, powdered sugar, and mint.

Method (for orange butter):
1. Stir all the ingredients in a small bowl until well combined.
2. Roll into a cylinder shape to be able to cut discs from to serve on top of the pancakes.

Method (for Praline sauce):
1. Boil first five ingredients for 8-12 minutes until sugars have dissolved, stirring with a rubber spatula.
2. Add butter

Method (for Tuille):
1. Sift flour and confectionary sugar into mixing bowl. Add egg whites and milk. Beat until smooth.
2. Pour batter into a squeeze bottle and pour into favorite shapes onto Silpat panliner.
3. Bake until brown. Remove and “bend” into shapes. Let cool and store in airtight container.

Putting it Together:

Day Before:
1. Make and store tuille.
2. Make praline sauce and store in double broiler.
3. Toast macadamia nuts and chop when cool.

Day Of:
1. Heat praline sauce in double broiler over water.
2. Make pancake batter and cook pancakes.
3. Pour praline sauce onto a warm plate and stack pancakes and a slice of orange butter in layers.
4. Drizzle top with more praline sauce and a dab of orange butter and sprinkle with toasted macadamia nuts.
5. Add tuille, mint, and sliced bananas. Dust with confectionary sugar and garnish with a strawberry fan.

The Logic Behind Inn Policies Part Three

2009-02-14T16:47:00.004-05:00

Policy Explanation #3: Hindsight is 20/20 When It Comes to Group Reservations

I’ll never forget one of my biggest rookie mistakes in this business. We were preparing for our first summer season at our original bed and breakfast, the Carriage House, and the bookings were starting to pour in. Every time we filled another week, we did a victory dance and celebrated with a fairly cheap bottle of champagne (we had just blown all our money on the inn). So when we got a call from a family who wanted us to host their family reunion for a week in July meaning they would book all six rooms, we were ecstatic. In fact, I think I offered them something like a 15% discount and waived all third person in the room fees to ensure they would book with us. At first glance, this may seem like a fantastic booking – it did to me. But as a veteran of the business, I can now admit that taking this booking was actually a mistake. A big one.

Don’t get me wrong – the family was pleasant enough. But when booking a group who’s going to reserve the entire inn, the business logistics are a nightmare. First off, all six rooms are going to check in and out on the same day. This means that in order to maximize occupancy, we needed to find six guests who would all be checking out on the group’s check-in day and another six guests who were looking to check in on the group’s check out day. Not only is it highly unlikely that this will happen, but if it does, think of the housekeeping involved. With six guestrooms, we employed one housekeeper who would single-handedly have to flip all six rooms between the hours of check out and check in (a four hour window). At an hour a room, this is mathematically impossible and the end result is an unhappy guest on my doorstep at 3:00 expecting his room to be ready and it’s not. Also, consider breakfast – a group booking typically implies group activities, which means everyone meets up for breakfast at 8:30 before heading off to Nantucket for the day. So, instead of six rooms coming in at staggered times during our breakfast window, we had all six rooms sitting down at once while I frantically raced around fetching drinks and taking orders and James tried to cook 30 flapjacks on a griddle the size of a Monopoly box and refrained from cursing too loudly.

That said, if the group had wanted to book a week in say, March, one of our slowest months, I’d break out a bottle of champagne (a slightly higher end one these days) and celebrate the booking. But in the height of the busy season, when rooms can be filled with individual reservations that are staggered, my advice to all you aspiring innkeepers out there is – go that route.

A New (But Old) Restaurant Discovery

2009-02-04T12:05:00.002-05:00

As innkeepers, one of the hardest parts of the job is testing out all the restaurants in the area to determine the best to recommend. I’m being sarcastic, of course. There’s nothing we love more than to put our food critic hats on and see how eateries in the area stack up. After living here for five years, we certainly have our favorites and, as creatures of habit, rarely venture off our old stand-bys in search of something new. But after hearing the rave review from our trusted cohorts in the dining analysis practice (my in-laws), we abandoned our comfort zone and booked a table at the Old Yarmouth Inn.

I have to admit, my expectations weren’t high. As much as I trust my in-laws on restaurant advice, I felt like if I hadn’t yet discovered this landmark, which, according to their website has been around since pre-Revolutionary War days, it couldn’t possibly be anything to write home about. I was wrong. Set in a sprawling historic inn, the restaurant’s many smaller dining rooms feel cozy despite the 200 seats actually there. With wood paneled walls and a roaring fireplace, the tavern was our pick on the cold winter night we dined. Our waitress was friendly and helpful, yet unobtrusive and the menu was extensive, yet not overwhelming, allowing us to select from tavern or dining room fare. Also unexpected was an impressive wine list which has received the Wine Spectator Award of Excellence for seven years running and offers more than 18 wines by the glass and 115 from the wine cellar.

To start, we enjoyed carpaccio of beef with shaved Asiago and capers. While not the best we’ve ever had, it was certainly tasty and about what we expected from a casual, traditional eatery. For our entrees, I decided on honey mustard glazed salmon with cucumber, caper, and mango compote. I asked for the salmon cooked rare, as is my preference, and the chef delivered (often, I find this request gets overlooked). James opted for a braised short rib beef stew which was served piping hot and was out of this world – he went so far as to claim that it was the most tender beef he had ever had. For James, this was a bold statement. While we were too full for a third course, the dessert menu was tempting as was the three course $19.95 prix fixe menu offered in the winter at lunch daily, all night Sunday through Thursday, and 4:30-6:00pm on Friday and Saturday.

While a bit of a drive from the inn (30 minutes without traffic), we didn’t hesitate to add it to our recommendations list – especially since it is open 364 days a year and exuded a Cape Cod ambiance unrivaled by many other local spots.

The Logic Behind Inn Policies: Part Two

2009-01-27T12:52:00.002-05:00

Policy Explanation #1: The Rationale Behind Minimum Stay Requirements

Picture this scenario: you call an inn wanting to book their most expensive suite for a Saturday night during their high season. It’s your 25th wedding anniversary, so you’re splurging for the best, but when the innkeeper informs you there is a four night minimum on the date you’ve requested, your plans are shattered. Why on earth would a business turn away the $500 you’re willing to fork over now versus holding out for a possible longer booking? I can’t tell you the number of times I’ve ruined someone’s vacation plans because they did not meet our minimum requirements. I honestly hate being the bearer of this bad news and have actually been called selfish, money hungry, and stupid for not taking a booking during tough times in the economy. While I appreciate the name calling and unsolicited business advice, there is good reason for this policy and quite frankly, I wouldn’t be in business if I didn’t adhere to it.

Here’s the thing – the high season is our bread and butter, so we’ve got to maximize our occupancy during that time. This often reminds me of a puzzle in which booking reservations back to back in the same room is key. Sometimes, this means we can take a one or two night stay because it is a perfect squeeze between two standing reservations. For this reason, we try to keep the wording on our minimum stay requirement policy fairly vague – after all, filling those gaps between reservations is the difference between achieving 98% occupancy and 100% occupancy – a feat we have managed the last two Augusts in a row.

In general, though, weekends in the summer, for us, are like gold. We can sell Saturday nights 20 times over that same day, let alone four months in advance. Bottom line is, we’re not worried about selling our Saturday nights and we’ve got to hold onto them for the guests whose stays will spill over to the weekdays. We’ve also got to keep in mind that the longer a guest stays, the less man hours are required. To illustrate my point, here’s what goes into flipping a room from start to finish:

1. Previous guest checks out (about five to ten minutes).
2. Room gets stripped so a set of sheets, towels, and robes go into the laundry (believe me, on days when we have a lot of check outs, the laundry room is a scary place!).
3. Housekeeping staff cleans room (about an hour).
4. Once room is clean, housekeeping marks off that room is finished and one of our interns goes over the room with an extensive checklist to make sure it is properly stocked, the temperature is comfortable, lights and music are on, etc. (about 15 minutes)
5. The intern initials that the room has been checked so the whole staff knows the room is ready for check-in.
6. Once the new guest arrives, a member of staff gives a brief tour pointing out all the amenities and common areas, walks the guest to his or her room, assists with bags if necessary, and checks off that the guest has arrived. (about 15 minutes)
7. Also, bear in mind that taking and processing each reservation takes anywhere from 15 minutes to several half hour phone conversations.

Therefore, with all that’s involved, it is important to stagger arrivals and departures so we don’t have all sixteen rooms checking in and out on say, a Sunday, which is what would happen if we were to sell our Saturday nights in advance. Perhaps this makes me “selfish, stupid and money hungry,” but as an innkeeper, I’ve got to remember that my inn is my livelihood which would not survive without sensible policies like this.

The Logic Behind Inn Policies – Part One

2009-01-17T18:27:00.002-05:00

When we bought our first inn, I remember thinking that a lot of the policies we inherited from the previous innkeepers seemed kind of, well, rigid. I mean, I had stayed at countless Marriotts and Hiltons where I was able to cancel my reservation the day I was due to check in and there was never any mention of minimum stay requirements or deposits being taken. So what was up with the strict and lengthy page of policies citing rules involving “14 days notice,” “reservation handling fees,” and “three night minimums?” It took a few months before I thoroughly understood why a small inn’s policies couldn’t mirror those of a Marriott. Which leads me to speculate that aspiring innkeepers or, worse, potential guests, must read the policies of smaller lodging establishments such as ours and wonder where we get off charging guests for reservations they don’t use or demanding a three or four night stay. So, my next few posts will attempt to explain ourselves as well as answer any questions from a business perspective.

Policy Explanation #1: What’s up with a 14 day cancellation policy?

Our cancellation policy states (and I’d like to defensively add that it is a lot more lenient than many other inns in which I’ve stayed):

A deposit of one nights stay is required to guarantee all bookings of four nights or less and two nights stay for more than four nights. We are able to refund the deposit, minus a $30 handling fee, if we are given 14 days notice for a cancellation. Otherwise, the deposit is refundable only to the extent we are able to re-rent the room.

So why do we require 14 days notice when Marriott hardly requires any notice at all? For starters, a Marriott has several thousand hotel rooms across the world. We have just 16 rooms which means not only do we have fewer to sell and therefore retaining a room for a guest means holding over 6% of our potential revenue for the night, but we also have a smaller marketing budget so it takes longer to sell 16 of our rooms versus 16 Marriott rooms. The bottom line is, a small business like ours can’t absorb the lost revenue like a Marriott can. But, you may wonder, why should the guest have to forfeit a deposit just because we don’t have the corporate cushion to recoup our loss? Think of it like this: a guest reserves a four night stay which we have been holding with a one night deposit for, say, three months. The day before they are due to arrive, they cancel due to illness. Fair enough – I probably wouldn’t want to travel when I’m sick either. Now, it seems somewhat insensitive for us to keep the one night deposit given the circumstances; however, we had been holding the room for three months and we’re still out three of the four nights, so really, it’s us taking quite a big hit. Staying at a smaller property like ours is certainly a bit more risky as far as the cancellation policy goes. However, in my completely unbiased opinion, the benefits of staying at an independently owned inn, (i.e. breakfast, WIFI access, afternoon tea, snacks, room service, DVD library, and use of our fitness center and pool, all for no additional charge), far outweigh the slim chance you will need to cancel at the last minute and lose your deposit. Hey, when you look at it like that – you’re actually saving money with all the freebies at a smaller inn!

A Murder Inn Chatham

2009-01-12T12:11:00.004-05:00

During the winter, when things are a bit slower and we have time to focus on things like maintenance, staffing, and marketing, we encourage the interns to get involved in more “back of the house” operations. We host four interns per year who are studying hospitality or tourism and hail from universities all over England. The internship is a year of their studies and we like to think they come out of it knowing all the ins and outs of operating a luxury inn. This year, the interns have taken a keen interest in marketing and have designed a murder mystery package for the first weekend in March. After a lot of research, they hired RTC Theater Company, a theater group associated with the Murder Mystery Café based in the greater Boston area, to conduct the entertainment. With the help of our chef Kevin, they also designed a three course English themed dinner for guests to enjoy during the murder mystery, and even added a wine and cheese reception the Friday evening prior to the event. We hope for a great turnout for the exciting package the interns have designed and invite you to visit our specials page for specific details and pricing.

Civil Disputes: Arguing Innkeeper Style

2009-01-09T17:27:00.006-05:00

Despite the fact that I love my husband, there are times I want to wring his neck. I’m sure he would say the same about me. After all, we live together and work together – we’re bound to have our differences. But, as I tell my interns, who also live and work together, it’s important to keep the fists from flying at work and to leave personal issues at home. Easier said than done. There are occasions when an argument erupts at the inn, but we have learned over the years a few rules of combat so as not to alarm our guests:

1. No yelling. Granted, “am I the only one around here who knows how to change a bloody (our English interns taught us this supposedly “bad” word) light bulb?!” holds a lot more caché when screeched across the room at full volume, but learning how to whisper-yell is key to keeping brawls under wraps. (As a side note, James is not the only one who knows how to change a bloody light bulb, but he is the best and fastest at doing the hard to reach ones, so frequently gets requests to do so. Sometimes, my timing is off.)

2. Obscene hand gestures must be disguised. Now, I can’t reveal our secret signal in case you happen to stay at the inn and notice us using it. But remember that Friends episode when they strike their fists together instead of “flipping the bird?” Something like that would suffice.

3. Fight it out in private. Designate a fighting zone at the inn, preferably a padded sound proof room far away from guests. And steer clear of the kitchen. Too many knives.

4. Agree to disagree. Generally James and I see eye to eye and work exceptionally well together. I’m assuming that’s the case for the majority of husband-wife innkeeping teams or they probably wouldn’t have attempted to go into business together. But no matter how in synch two people are, you can’t possibly agree on everything.

5. Choose your battles. I’m quite certain James had no interest whatsoever in replacing the creepy portraits that used to hang in the sitting area. But he humored me and the sitting area is now a better place because of it. Likewise, I feign concern every time he uses the phrase “fiscally responsible.”

6. Accept defeat. Two years ago, I desperately wanted to give the foyer a facelift, but my decorating argument didn’t hold much water against putting the money toward roofing work that needed to get done. As much as I hated to live another year with those creepy portraits and wallpaper which was not my personal taste, the image of a leaky ceiling in the middle of the summer was enough to shut me up. For a year anyway.

The bottom line is, arguing is to be expected and in many ways, is a good practice. We all need to clear the air and vent every now and then. But when work and home mesh into one, as is often the case for innkeepers, it’s important to lay down some ground rules…unless you want to scare away your guests! If you're considering buying and running an inn (or any business for that matter) with your spouse, here are a few articles on the subject:

How To Work (If You Must) With Your Spouse

Work & Life: Working With Your Spouse

Working With A Spouse In A Small Business Partnership

The Benefits of Working with Your Spouse

Avoiding Packing on the Pounds as an Innkeeper

2009-01-03T15:18:00.004-05:00

Although I’m not a big partaker in the new years resolution tradition, I do always find myself counting calories and hitting the gym more frequently around this time of year. For me, it’s not the holiday parties and temptations that do it, but the sudden slower pace at the inn and therefore less physical activity. Being an innkeeper is like celebrating the holidays year round. The kitchen always smells like chocolate chip cookies or bacon and there is a constant stream of coffee cakes, cookies, tea sandwiches, egg casseroles, blueberry pancakes and French toast leaving the kitchen on beautifully decorated plates and leftovers going to waste if the staff doesn’t eat it. So, for all aspiring innkeepers who fear the relentless lure of baked goods resulting in reliving the “freshman 15”, and in light of the new year resolution season, here is a brief list of tricks that have helped me over the years and that I still try to fall back on when I see a big plate of royal toffee chocolate bars…my arch nemesis.

1. Try to think of the food at the inn as work. Metaphorically speaking, a jeweler can’t bring home all the diamonds in the store, right? So don’t eat all the cookies at the inn.

2. It is important to taste the food that gets served for quality control. But don’t use this as an excuse to eat an entire stack of flapjacks. Take one bite and judge. And remember – the next bite is going to taste exactly the same as the first.

3. Recreate dishes with low fat ingredients. For example, Kevin makes a mean breakfast burrito which is great for a treat when you’re on vacation, but for the innkeeper who sees it pop up in the rotation every couple weeks, it’s best to trick your taste buds. For this particular dish, I take a low carb burrito and stuff it with egg beaters mixed with low fat cheese, diced jalapeños, peppers, onions, and center cut bacon, then wrap it and top with spicy salsa.

4. If you’re an innkeeper like myself who is lucky enough to have a fitness center on site, use it. Hate is a strong word, but I am using it to describe my feelings about going to the gym. Still, I hate when my jeans start feeling snug even more, so I bite the bullet and go….sometimes.

5. Eat breakfast before you start serving your guests. You may not be starving first thing in the morning, but you certainly will be after an hour or two of breakfast service and at that point, leftover sausage links and Belgium waffles will somehow sneak into your mouth.

Captains House Inn Traditional Scone Recipe

2008-12-28T16:41:00.004-05:00

Due to popular demand, here is our famous scone recipe:

Captains House Inn Traditional Scones

Oven Temperature 350°
Yield 10 - 12 scones
Cutter #3 Plain Circular Edge Cutter

Ingredients
2 Cups All Purpose Flour
1 Tbsp Baking Powder
3 Tbsp Sugar
½ Cup Butter
2 Large Eggs
1/8 Cup Heavy Cream

Ingredients - Egg Wash
1 Egg
A Little Heavy Cream

Method
1. Sift the dry ingredients into the mixer and cut in the butter until the mixture resembles bread crumbs.
2. Add the eggs and then the cream a little at a time. Do not over moisten the dough.
3. Roll the dough LIGHTLY to a ¾” thickness and use a #3 plain circular edge cutter to shape the scones.
4. Place the scones on a greased cookie sheet and brush them lightly with egg wash (beat the two egg wash ingredients together).
5. Bake for 15 minutes at 350° until they have risen and are lightly browned.

Presentation
Serve the scones with raspberry jam and freshly whipped cream. (decorate with sliced fresh strawberries if available)

A Funny Thing Happened on the Way Home For Christmas

2008-12-28T16:14:00.008-05:00

This post has nothing whatsoever to do with innkeeping or the inn except that it happened to two people who happen to be innkeepers. Long ago, I dubbed my husband’s family’s Christmas traditions the “Meyer Christmas Spectacular.” It starts Christmas Eve with late church service followed by an elaborate opening of the stockings whereby each family member (there are six of us) buys everyone two stocking stuffers, wraps each gift, and provides a handwritten clue on each package. That makes sixty gifts, which, as tradition dictates, cannot be opened until the recipient guesses the contents. This typically carries on until about 3 a.m. Luckily there are homemade cookies and after dinner drinks available. We hit the sack exhausted, but not for long. Christmas morning finds us scrambling to wrap a couple last minute gifts, pumping our veins full of caffeine, and packing a well stocked diaper bag for our daughter who I’m feeling slightly resentful toward for having a good night’s sleep. Breakfast is at James’ parents – eggs, bacon, stollen scones, biscuits, and plenty of coffee. As gift opening gets underway, I’m wired and don’t anticipate the crash that will inevitably hit mid-afternoon. Time flies as we help prepare dinner, pack up gifts, set the dinner table, and welcome a sea of relatives. The day culminates with a huge spread of appetizers, a roast dinner, and dessert I don’t need, but eat anyway. We retire home in a food coma, drained, but content.

The prelude to the Meyer Christmas Spectacular is a five hour car ride to New Jersey several days prior where we spend Christmas Eve day with my dad and siblings before making the journey back just in time for church and stocking stuffers. This year, we decided to make the trip back slightly less painful by treating ourselves to take-out sushi for dinner. Sushi is our favorite meal, and though challenging to eat in the car, we figured it would be manageable and a fun splurge for the holidays. If you take anything away from this post, let it be this: DO NOT, UNDER ANY CIRCUMSTANCES ATTEMPT TO EAT A SASHIMI BOAT FOR TWO WHILE DRIVING. The whole experience was a disaster – our GPS system steered us way further off the highway than we had anticipated, setting our already delayed trip back by a good twenty minutes. When we finally arrived, we decided our daughter was due for a diaper change and struggled through a surprise messy one while the poor thing was scrunched up on James lap which we were using as a very awkward makeshift changing table. When we finally settled her back into her car seat and began unpacking our spread (complete with soup which we didn’t realize was included), we realized our mistake. There were little foil to-go containers balancing on our knees, the console and the dashboard. The whole car smelled of raw fish and soy sauce and wouldn’t you know they forgot to include napkins. Our GPS was displaying an estimated arrival time back on the Cape of 10:04 p.m. and church started at 10. There was no time to pull over and organize properly. So, we shoveled $85 worth of not so good sushi into our mouths by hand in record time and thanks to James’ lead foot, we pulled into the church parking lot at 9:58. There were soy sauce stains on James’ shirt and we were feeling a bit remorseful about our expensive indulgence gone bad.

After church, we started to see the humor in the whole sushi fiasco. When I recounted the story to the family, we were all rolling with laughter picturing the scene. At least we had an $85 story to tell now, we reasoned. But then James’ sister handed out her own holiday tradition – scratch off tickets for everyone. And what do you think our combined winnings were? You guessed it - $85.

While, perhaps not always so obvious, I really do believe that there is a balance to life’s pleasures and disappointments. I can even relate this lesson to innkeeping – we may get a last minute cancellation, but then often take an unexpected booking. In any case, this time it worked out for us – but next time, we’ll stick with Subway!

Managing Staff – Finding my Management Style

2008-12-20T15:29:00.002-05:00

Clearly going from six to sixteen guestrooms required a period of adjustment. For the first six months or so, I had to relinquish my inner control freak and realize that until we had a handle on what was what, we were going to have to be reactive as opposed to proactive. I could deal with that as I knew that over time, I would gain a better sense of control over day to day operations. What really scared me, though, was managing a staff. I had never managed people before and didn’t know if I’d be any good at it. Any time I had tried to train somebody to do something, I felt bossy and guilty for asking them to do something. I knew that I would have to rely on a staff to help manage the inn properly, so I tried to mimic the management style of the previous owner of the inn who was helping transition us into our new roles.

Here’s a tip: ditch your managing people books and don’t try to imitate someone else’s management style. While the previous owner was a great manager and trained a hard working staff, we have very different personalities and therefore different management styles. The trick for me was finding that style and realizing that by just being myself, I could effectively manage a staff. Here are some techniques that worked for me, but again, I stress that it is important to do what works for you:

1. Never ask a member of staff to do something you won’t do. James and I are often found scrubbing pots and pans, serving breakfast, mopping floors, and even pitching in with housekeeping. Not only does it set a good example, but it makes us appreciate our staff and all they do for us.

2. Don’t yell. Just get a really disappointed look on your face when a member of staff does something wrong. We didn’t even realize we were doing this until one of our interns pointed out that James’ “look of disappointment” is far worse than yelling.

3. Have fun at work. Recently one of our interns said she thinks she laughed at work every day since she arrived last June. That means a lot to us – sure there are bound to be moments of stress and frustration. After all, this is work. But if we have a good time, our positive attitude reflects on the level of service we provide to our guests.

4. I remember someone telling me never to make friends with staff. I can’t imagine that person had a very good report with his subordinates (by the way, that’s a really demeaning word). While we maintain some boundaries and authority, we have the whole staff to our house for Thanksgiving and even indulge in the occasional drink after work. When we all feel like family, it makes it much more natural for, say, our chef to help the housekeepers in a pinch and vice versa.

5. Let them make fun of you. Everyone should be able to laugh at their boss – it’s fun. Just recently I spotted a picture of myself on Facebook with the captain “Geeeek” underneath posted by one of our interns. I know it’s all in good fun. And let’s face it, sometimes I really am a geek.

6. Give them authority. We put a huge amount of trust in our staff and rarely look over their shoulders. Sure mistakes are made from time to time, but they’re worth it – not only are they lessons learned, but the trade off of having a sense of ownership and pride outweighs the occasional goof.

Buying and Selling an Inn

2008-12-16T12:44:00.003-05:00

I’ve never officially been diagnosed with ADD, but every couple of years I start feeling restless. Let’s just say if there’s not something new and exciting to report in my annual holiday card, I start seeking out a new adventure. Such was the case in late 2005. We had a couple solid years at the Carriage House Inn under our belts and had tripled the occupancy rate. We were in a busy, but predictable routine…and ready to move on. There are a lot of advantages to owning a smaller six guestroom inn – without a staff, we had total control over every guest interaction, we were able to get into the rooms daily for inspections, we didn’t have to hire/fire/train staff, and we could answer emails and phone calls in our pajamas. There are also a number of disadvantages – without staff, we were ALWAYS at work. If someone said they were going to check in at 3:00 and they still hadn’t arrived at 6:00, we had to call off our plans to go out to dinner. If someone wanted an extra pillow at 10pm, guess who’s got to get dressed and bring it to their room? And going on vacation meant hiring, training, and paying a professional innsitter or closing the inn. Basically, with a smaller inn, you forfeit freedom for complete control. We were young, and couldn’t envision living the next twenty-five years married to the inn. So we began seeking out a bigger venture.

As luck would have it, the Captains House Inn, just next door happened to be on the market. We were familiar with the inn and knew it had an outstanding reputation. With sixteen rooms and a separate house for the owners, it was just what we were looking for. The problem, of course, was the price. Let’s just say that two acres of property in close proximity to downtown Chatham doesn’t come cheap. Unlike our more spontaneous purchase of the Carriage House Inn, this purchase required a lot more number crunching, a formal business plan, and some creative marketing ideas to convince the bank that we could sustain a profitable business to support the huge mortgage we were requesting. With some creative financing and a very trusting loan officer, we managed to seal the deal and settled on a closing date for June 2006.

I’ll never forget how overwhelming it was to walk through the engineering inspection. We went from dreaming up a business plan and fantasizing about owning a four diamond inn to the reality of maintaining eighteen bathrooms, seven whirlpool Jacuzzi tubs, seventeen fireplaces, commercial washers and dryers, a commercial kitchen, two acres of landscaping, a swimming pool, a fitness center, and a gift shop. We would have to learn how to do payroll, market and execute afternoon tea, train a staff, manage a large reservation system, track inventory, and maintain all the standards to meet AAA four diamond criteria. Needless to say, we had many sleepless nights as the closing date approached.

While this was all going on, we were also in the process of selling the Carriage House Inn. We were lucky enough to have six offers over the course of just a few months and ultimately sold it to a couple from South Carolina, Paula and Tim Miller, who were seasoned and savvy innkeepers. It was important to us to sell to a couple who would sustain and improve upon the business we had worked so hard to build and the Millers fit the bill.

With the sale of the Carriage House and the purchase of the Captains House successfully orchestrated, our next step was to make the transition. It would be a long, but educational summer!

Love is in the air at the Captains House Inn

2008-12-10T16:56:00.003-05:00

My favorite thing about being an innkeeper is the fact that the guests I meet are often celebrating a momentous anniversary, birthday, or honeymoon and I get to not only share that with them, but contribute to making these occasions special and memorable. Just the other day I was able to participate in one of my favorite memories to date.

Less than a week ago, one of our interns received a call from Laura, a guest who had stayed with us seven months earlier with her boyfriend Ian. Ian had departed to serve in Iraq shortly after their stay and they had just received word that he was due to return home in three days. The couple decided to make his homecoming extra special by getting married as soon as possible – i.e. just hours after he set foot on U.S. soil. Remembering their visit to the Captains House Inn fondly, they visited our website and discovered our elopement package – perfect!

Since we are in the midst of our quiet season, we were able to pull together all the details in just days – red and white roses for the bride’s bouquet, a simple, yet elegant white cake with rose petals, a dinner at their favorite Chatham restaurant, the Impudent Oyster, and of course, a bottle of bubbly to celebrate. Laura arranged for Reverend Nick Boas to officiate the ceremony and since we weren’t terribly busy at the inn, I was able to go offsite for the ceremony which was held at Chatham Light Beach.

It was the coldest day of the winter to date with temperatures topping out in the low twenties and gusty winds coming off the water. But we all bundled up and somehow forgot about the arctic air as Laura and Ian became husband and wife and walked along the shoreline arm in arm – now together forever.