Keys to the Sea
A weekend built around the waters surrounding the North Fork
Coffee packed into thermoses before sunrise. Spray gear waiting at the dock. The boat pushing out toward the pound trap as the bay starts to brighten.
Guests head onto the water with local fishermen to pull fish directly from the trap — a centuries-old style of fishing still practiced between the North Fork and Shelter Island. Some guests learn to clean the catch themselves. Others hand fish straight to the kitchen and head back with cold beers and wet boots.
Another day begins waist-deep in oyster waters, pulling oysters directly from the bay alongside the growers who farm them.
Afternoons slow down at the house:
showers, drinks outside, knives moving through herbs in the kitchen while dinner comes together from what arrived that morning.
The weekend also includes a private sail stocked with aperitifs, snacks, and bottles packed from the house.
Everything returns to the table eventually.
Fish over fire. Oysters on ice. Salt still drying on your skin.
The Reset
A slower weekend at the house
Movement in the mornings. Tonics and juices pressed throughout the day. Long meals built from vegetables, grains, fish, broths, herbs, citrus, and things pulled from the garden a few hours earlier.
The Reset is structured lightly:
Pilates or yoga in the mornings, optional treatments and sound baths in the afternoons, walks toward the water, fires at night.
There’s time left intentionally unfilled.
Some guests spend the afternoon reading outside wrapped in blankets.
Others book massage treatments, head into the sauna, or disappear for a walk toward the bay before dinner.
The pace is slower, but the house remains active:
something simmering on the stove, citrus being sliced at the bar, music carrying out through the doors before dinner.
You leave feeling restored without ever being forced into a “wellness” version of yourself.
Distillers Weekend
Inside Matchbook Distilling Co.
The distillery sits a few minutes from the house in Greenport.
Guests spend the weekend moving between The Lin and Matchbook: private tastings, blending sessions, Create Your Own Gin workshops, barrel pulls, fermentation discussions, and time spent alongside the production team as the distillery operates in real time around them.
The focus is less on formal education and more on immersion:
understanding how flavor develops through fermentation, distillation, smoke, blending, citrus, grain, herbs, tea, and time.
Back at the house, aperitivo hours stretch long before dinner.
Someone eventually opens another bottle.
From Scratch
A Cook’s Weekend at The Lin
A hands-on weekend centered on foundational cooking technique, intuition, and the kinds of meals people actually want to make repeatedly at home.
Guests cook alongside the culinary team throughout the weekend:
learning knife work, seasoning, prep rhythms, heat management, sauces, proteins, timing, and how to think through a dish without relying heavily on recipes.
The emphasis stays practical.
How to salt properly.
When shortcuts make sense.
How to adjust based on taste, texture, smell, and instinct.
Mornings begin with coffee already going in the kitchen.
Lunches emerge naturally from prep work done earlier in the day.
Dinners stretch late once bottles start opening.
Somewhere between the knife work, the conversations, and the third time someone reaches for more bread, guests usually realize they’re cooking differently already.
Seasonal Gatherings
Not every itinerary repeats exactly.
Throughout the year, The Lin hosts occasional weekends built around specific moments on the North Fork:
harvest dinners, oyster roasts, winter citrus menus, tea gatherings, guest chef residencies, fermentation weekends, sailing weekends, fireside suppers, and collaborative events with producers, farms, distillers, and makers connected to the house.
Some are quiet. Others end with people dancing in the garden long after dinner should have ended.