Harry the foodie…
"In my kitchen, I play with food. To me, it's all about fusing my love for food with storytelling, music and song while creating the same kind of family dining experience."
When he is not on stage, Harry Sideropoulos is in the kitchen cooking up a storm or rather “playing with his food”.
He describes himself as a foodie and a cook.
He never wanted to run a full-time restaurant, instead, he creates pop-up culinary experiences for the corporate market, fusing both his passion for food and his love of entertaining.
“Because I love cooking so much, and was tired of attending boring corporate events where they serve boring food, I came up with a concept called Boutique Dining,” said Harry.
“I basically took my mom’s recipes and recreated them. I taught my staff how to cook these recipes and we create these boutique dining experiences. Although they are open to the public three times a year, these are mostly for the corporate market.”
Harry said he learned how to cook from watching his mom cook in the kitchen with music playing from a small mobile record player.
“I was nine years old at the time and the kitchen was my happy place and it was very comforting. That’s where I started associating music with food,” he said.
“In my kitchen, I play with food. To me, it’s all about fusing my love for food with storytelling, music and song while creating the same kind of family dining experience.”
Harry said his last meal would be his old time favourite macaroni bolognese with cheese that his mother used to make for him growing up or mashed potatoes with meat cubes or sauce (kokkinisto) dish.
His signature dish is his nine-hour kleftiko lamb and his mother’s dessert which he has recreated, a decadent chocolate fridge cake called sexbomb.
Harry said his winter tips for fellow foodies is to always use fresh ingredients and to stay away from instant coffee.
“Always keep it real. Just use good ingredients and stop using iceberg and butter lettuce.”
cta – video
