October Happenings At Harry’s

Welcome to October… Great News – We have posted our new updated Menu.  Check it out on “The Food” page.

We have our new features ready that we are offering as specials today thru October 20th.  Our first is the traditional Bangers and Mash and the other is Cashew Chicken with Shrimp Fried Rice.  We are also preparing some special Bread Pudding.   Stay Tuned because Dunkeroos are coming……look for more on that later this week….. you won’t believe the taste!!!

Better Than Mama’s Meatloaf with Grilled Veggies
Grilled Sea Scallops with Grilled Veggies
Savory Lobster Mac & Cheese

Sorry For The Delay……

Wow – I did not realize it has been so long since we posted – sorry but we have been very busy.  We have now opened for  Lunch from Wednesday thru Saturday and also opened for Sunday Brunch from 10am to 2pm.  We have had some wonderful features over the last few weeks with our Grandma’s Bourbon Glazed Meatloaf, Bangkok Sweet & Sour Shrimp, Chicken Marsala and our  Potato Jack Stuffed Rellenos leading the pack.

I just procured some excellent Pork Belly and made this wonderful Caramel Glazed Pork Belly meal with Celery Rice.  I decided to plate it in a friendly way with it spilling out of a Chinese To-Go box.  So if you haven’t been in for a while, give us a call at 928-639-2222 – make a reservation for Dinner or Brunch, or just stop by for Lunch.

I am working on some fantastic Bacon Wrapped Duck Breasts and hope to have a great Chef Shot for you to see soon…. Remember at the Hideaway – The Secret is on Your Plate , It’s  Good Food ~ Prepared Well….

Our Newest Creation –
Caramel Glazed Pork Belly with Celery Rice

Thank You Cornville!

Chef Mike here – Thank you so much for such a great and warm welcoming for my family to the community.  I am very honored and humble to take over such a well established restaurant  such as Harry’s.  We’ve been crazy busy getting things ready and want to do things right from the start.  It’s been very rewarding to see such a strong and positive response to lunch service and the idea also of a breakfast concept.

Because we want to get things right for everyone we’re making a few changes to the schedule.  We will be closed Sunday, Monday and Tuesday of next week for additional training due the expected volume for lunch service.  Therefore, we will only be open for dinner service Wednesday August 8th to Saturday, August 11th.

Lunch service will then start from 11am to 2pm and dinner service from 4pm to 8pm regularly Tuesday to Saturday starting August 14th. with plans for breakfast to follow in mid -September.

Thank you again from my family and I.  Please stop in and say hello, I would love to get to know my community better.  Remember – I am YOUR local Chef here to cook for you.

Chef Michael and Kristy Welcome You to Harry’s Hideaway Restaurant

Chef Michael and Kristy Papa welcome you to Harry’s Hideaway Restaurant. We are open for service starting today. Our initial menu will be a small introduction of the new with a little bit of the old. We want to thank you for your understanding in this transition period as we create our new menu. Our hours this week will be from 5pm to 8pm. Next week we plan to open for Lunch from 11am to 2pm and Dinner from 4pm to 8pm. See you at Harry’s!

New Owners in the House at Harry’s Hideaway! #Sedona

The deal has been sealed and the new owners are in the house at Harry’s Hideaway! They will be closed on Tuesday while they prep for opening on Wednesday. That’s Harry and Adele on the left and the new owners Chef Mike and his wife Kristy on the right.

My Last Post! New Chef in the House! #Sedona

Hi everybody! I’m not alone in the kitchen anymore! I’ll be working with Chef Michael, the new owner (as of July 30th) of Harry’s Hideaway! Two weeks of indoctrination coming up, so we’re going to be making items that have been mainstays in my cooking for over the past 25 years. That includes all the items on our regular menu and some of the most popular specials. Crab Cakes, Ratatouille, the Ribs, the Potatoes, etc. and some specials. This week we’re going back to basics with bread making a comeback along with pizzas! So the Smoked Duck Pizza is back and so is the Fig Prosciutto Pizza.

So come on in and meet the new Chef!

Specials for the Week and the News about the New Chef! #Sedona

Lobster is back! I had to do Lobster BLTs one more time! This version has lobster and shrimp in a lobster roll dressing with bacon, tomato and mixed greens that are heavy on the arugula and its in a wrap for easy eating. The ones on croissants were just too messy. I also have Smoked 10 ounce individual Meatloaves that I’ll be serving with mashed potatoes and gravy and some green beans. That’s the kind of comfort food that mom used to serve us kids back in the day. As a kid I had a peculiar habit of eating the items on my plate one at a time, saving the best for last. So I would eat all of the green beans (the worst). Then all of the meatloaf. I thought the mashed potatoes and gravy was the best, so they were last! My parents (in the photo up above) finally noticed this and I could remember them trying to get me to mix all the food together in one bite, but I would have none of that! I guess they were just happy that I ate all the food put in front of me! Liver and onions was tough though! 🙂 I’ve got some other specials going on so stop on by.

Also, the new chef/owner is going to be working with me starting next week so be sure to stop by. I think the new guy looks just like me and you’ll have a hard time telling us apart! Except he is about 30 years younger than me, so it might not be that hard! We’ll see!

About gift certificates: We don’t have many outstanding gift certificates, maybe just one or two. But if you have one, please use it before July 31st because they will not be valid once the new owners take over on July 31st. Use it for the lobster!

Specials for the Week and News About the New Owners #Sedona

I got some whole chickens in and I’m going to do Chicken Oreganato, a dish I used to do back in Chicago a lot, but its the first time here. Took me 8 years, but better late than never! Its roasted lemon chicken served with roasted potato wedges and peas in a Oregano flavored sauce. I also have wild mushrooms! I am primarily using them in a pasta dish. To that pasta dish you can add chicken, shrimp or oysters, or leave it just mushrooms. Or, I can make you a oyster mushroom appetizer with no pasta for a delicious twist on Oysters Rockefeller (that’s my test version in the pic above)! I made some fresh basil pesto and we’re doing our version of Salad Caprese with vine ripened tomatoes, fresh mozzarella and our pesto! Or we can make a pesto pasta for you with shrimp or chicken! Oh, by the way, Cape Capensis is back!

Big news! Some of the new owners are coming in for dinner Saturday night. Here’s your chance to get to meet them before we fully transition!

Specials for the Week starting 7/3/18 – #Sedona

In honor of 4th of July, burgers are back! I also have more Salmon/Shrimp sliders, Grilled Shrimp with Bacon, Guacamole and Chipotle Aioli Sandwiches and a few other items up my sleeve. Don’t forget, we’ll be closed on the 4th. Oh yes, Blackened Mahi!

We’re baaaaack! Vacation over! Back to work! #sedona

We had a lot of fun while on vacation in Seattle! Lots of food (and drink) and a whole lot of laughs! I’m going to be doing some specials this weekend and next week that have been inspired by some of the dishes we had there and that includes a lot of seafood. I’m going to do a salmon/shrimp burger on Croissant. I’m also going to do a Grilled Shrimp Sandwich on Ciabatta with Arugula, Bacon, Guacamole and Chipotle Aioli. I’m going to do Blackened Mahi and serve it with Asparagus Salad and a few other things. I’ve got grilled Lamb Chops. I’m also planning on doing Fried Chicken with Mashed Potatoes and Gravy. Please note, I said “planning”. I have a lot of things to do, so hopefully I’ll get it all done!

This is the grilled shrimp sandwich I had while in Seattle. I hope mine is half as tasty!