Business Briefs for October 15, 2020

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The heated igloos are back at Gurneys Montauk Resort and Seawater Spa.

Gurneys Montauk Resort Brings Back Heated Igloos

Gurneys Montauk Resort and Seawater Spa announced last week that it is bringing back its heated igloos for the season, offering guests a socially distanced, one-of-a-kind experience that supports local nonprofits.

From October 15 through March 31, guests of up to four people can book their own private igloo for the night with a $25 per adult charitable donation. One hundred percent of donations will be made to local charities, including East Hampton Meals on Wheels, The Retreat, Project Most and Concerned Citizens of Montauk.

Through November 30, guests will be treated to the Haunted Igloos of Hither Hills. Inspired by a vacation gone wrong, the igloos bring to life the story of a couple who checked in over 100 years ago but mysteriously never checked out. From December 3 through March 31, grab your scrunchies and leg warmers and take a step back into the 1980s for The Big Chill holiday season. Igloos will be outfitted with eclectic décor, groovy tunes and a menu featuring versions of classic 1980s dishes including TV dinners, Lean Cuisine and pizza rolls.

To reserve your igloo, visit gurneysresorts.com/montauk/happenings/igloo-pop.

Baron’s Cove Plans Culinary Escape

Baron’s Cove in Sag Harbor has planned a weekend of culinary indulgence, beginning October 16. The weekend begins with a welcome dinner on the first night. The next day, Chef Nick Vogel and team will cook up breakfast and lunch in the restaurant, all-the-while preparing for the main event that evening: a Chef’s Table dinner, featuring a multi-course menu using ingredients from the restaurant’s farm and artisan partnerships across the East End. These dinners are designed to be engaging and interactive, giving Chef Vogel a platform to describe his menu and discuss the farm-to-fork ethos of his kitchen. The weekend break will culminate with a breakfast before checkout.

“What goes on our menu is dependent upon the quality of the products and the season, and we stay true to that all year,” Chef Vogel said in a release issued last week. “I’m really looking forward to the Chef’s Table. I was always cooking with my grandmother and my mother and I have it instilled in me to always ask people if they’re hungry and to take care of them.”

In between these curated feasts, guests may take the time to explore the village streets of Sag Harbor.

For more information, visit caperesorts.com/barons-cove/chefs-table.

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