Business Briefs: Baker House Honored, Thanksgiving by Art of Eating & Make Your Own Pizza

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Townline BBQ in Sagaponack.

Baker House 1650 Receives 2020 Condé Nast Johansens Award for Excellence

The Baker House 1650 has added yet another award to its metaphorical mantel: the 2020 Condé Nast Johansens Award for Excellence in the “Best Service” category.

“We are honored to be recognized for the Conde Nast Johansens Award of Excellence for the sixth time,” said Antonella Bertello, owner of the East Hampton establishment. “It is a notable distinction to be acknowledged by a well-regarded travel guide such as Conde Nast Johansens. We look forward to upholding this honor by providing excellent service for our guests this holiday season.”

From the publishers of Vogue, GQ, Traveller and Glamour, Condé Nast Johansens is a leading reference guide for independent travelers, according to a press release.

“Whether you’re searching for a luxury hotel, spa, country house, boutique retreat, celebratory venue or somewhere by the beach, they provide inspiration and assistance in finding the perfect place for every occasion,” the release said. “Each property is annually recommended by one of the team of local experts.”

For more information, call 631-324-4081 or visit bakerhouse1650.com.

Thanksgiving Catering To-Go By Art Of Eating

Cooking on Thanksgiving isn’t for everyone — and Art of Eating has them covered. The Amagansett caterer is offering a special to-go menu for the holiday, available for Thanksgiving week and weekend only.

Starters include kabocha squash and goat cheese spread; lemon sage white bean crostini; curried heirloom squash and golden beet bisque with mushroom crisp and lime drizzle; a caviar board; and the New Age Waldorf, with Riesling-soaked apples, house-dried Muscat grapes, sweet Georgia pecans, crisp celery, Stilton and apple cider vinaigrette.

A Not-So-Traditional Relish Tray will also feature pickled raspberry beets, Vidalia onions, cauliflower and cabbage, carrots, fennel and green beans with marinated olives.

For dinner, entrées include organic heritage breed turkey from

Feisty Acres Farm or Water Mill free range turkey; slow-roasted bone-in Berkshire ham with black currant glaze; grilled marinated filet of beef with Madeira sauce and onion crisps; and whole-roasted turkey breast and dressing roll.

It wouldn’t be Thanksgiving dinner without stuffing, for which Art of Eating has several options — cornbread stuffing with sausage, pecan and apple; country herb dressing with caramelized Vidalia onions, apricots and golden raisins; and quinoa stuffing with dried fruit — and giblet gravy.

Sides include country herb dressing with caramelized Vidalia onions, apricots and golden raisins; quinoa dressing with dried fruit; vanilla and orange scented sweet potato puree; garlic, lemon and parmesan roasted Brussels sprouts; and sautéed broccolini and Portobello mushrooms.

And if there’s room, don’t forget to choose a dessert or two: five spiced pumpkin pie; pecan phyllo tart; chocolate bark with pumpkin seeds and sea salt; and honey apple tart with cranberry rolled oat streusel

All orders must be placed by Thursday, November 21, and must be picked up no later than 11:30 a.m. on Thanksgiving Day at The Barn in Bridgehampton, located at 264 Butter Lane. Payment is by cash or check only.

For more information, call 631-267-2411 or visit hamptonsartofeating.com.

On the Menu: Make Your Own Pizza Night and Fall Prix Fixe at Nick & Toni’s

At Nick & Toni’s, kids are heating up the East Hampton kitchen — with pizza.

Every Sunday, Monday, Wednesday and Thursday, children age 5 to 12 can get behind the scenes with the pizza chef and make their own creations from an assortment of toppings, all while wearing a personalized chef hat to take home.

Fee is $20, plus a 20% service charge, and reservations are required for a time slot — 5:30, 5:45, 6 and 6:15 p.m. — with a maximum of three children e         ach, who must be accompanied by an adult.

For them, the restaurant has a special fall prix fixe on the menu, available Sunday through Thursday for $37.

The three-course meal begins with a choice of Caesar or Little Gem salad, followed by Free Range Chicken, any wood-fired oven pizza — Margherita, Proscuitto Cotto, Amatriciana Pancetta and Zucca Zucchini — or any pasta, including Penne alla Vecchia Bettola, Housemade Cavatelli, Torchio and Orecchiette. For dessert, choose between Housemade Gelato, Pastry Chef’s Special and Housemade Sorbetto.

For more information, call 631-324-3550.

Townline BBQ, Guild Hall Partner Up for Drink and Draw

It isn’t uncommon to see artist Brianna Ashe sitting at a local bar, sipping a beer while drawing on a napkin or coaster. And starting Thursday, November 21, she will encourage others to do the same.

In partnership with Guild Hall, Townline BBQ will host “Drink and Draw with Me…(Bri Ashe)” every third Thursday of each month, from 7 to 9 p.m., and through May at the Sagaponack restaurant.

There, East Hampton-based Brianna Ashe, painter and “creator of things,” will urge participants to create art on uncommon surfaces, such as napkins, coasters and receipts. Having spent the last seven years teaching high school art, installing shows, and making work of her own, the artist is well qualified. In her free time, she can be found at home making soup or roasting a chicken.

Registration is $10, which includes happy hour prices on food and drinks throughout the night for participants age 21 and over. Art supplies will be provided. For more information, call 631-537-2271 or visit guildhall.org.

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