There’s a noticeable difference between food that’s available and food that’s ready. We think about that a lot in our kitchens at Eastwind Hotels . Just because something can be sourced year-round doesn’t mean it should be. The question we ask more often is simpler: What’s good right now? “I care less about what’s available year-round and more about what’s good right now.” Daniel Cipriani, Eastwind Hotels Co-Founder That mindset shapes how we approach food across our properti

There’s a version of wellness that feels loud. It comes with schedules and supplements and things to track. It asks you to improve yourself. That’s never been our approach at Eastwind Hotels . For us, wellness is quieter. It’s warmth after being outside in the cold. It’s eating food that tastes like the season it came from. It’s falling asleep without a screen glowing in the corner of the room. Across our three New York properties - Oliverea Valley , Windham , and Lake Placid