Dawson’s Hosts Guest Chef

The January 29th cold did not stop loyal friends and patrons from dining at Dawson’s on Main Street to experience the entrees of guest chef Scott Harris. Over 100 hundred reservations were logged by 5:30 p.m.
Chris Hill, one of the owners, said the idea of having a guest chef started when he approached Harris, president of the Speedway Redevelopment Commission, about opening a restaurant on Main Street. At that time, Hill quipped that Harris should cook for them sometime.
Harris accepted the invitation with open arms because it would be another chance to serve his famous salsa. Harris did not have to prepare any meals for Hill to taste test. He relied on hearsay reputation that Harris is a seasoned chef. “I guess he is famous for his salsa. Harris has really taken this to heart to use his own recipes and creation for tonight,” Hill said.
Hill said the idea began to gel to attract customers during the winter when business is slower. The slower winter Sunday business pace caused Hill to make the business decision to drop the Sunday breakfast. Serving hours now begin at 11 a.m. with regular dinner menu. The Colts games also create a business slow down.
“We are still not a TV sports destination, he said.
With the initial outpouring of reservations, Hill expects the guest chef to offset some of the weaker business days.
Hill said he expects his business to triple tonight because of Scott and Connie Harris’ participation. “Connie is excited about this too,” Hill said.
Connie used her networking skills to send invitations to round up all of the guests. Connie explained the thought of cooking for that large of number was overwhelming, so she directed her efforts to the invitation list. Her list extended to people whom have not been to Dawson’s. She hopes her efforts will generate future repeat customers.
I am nervous about it now. I hope the cold weather doesn’t discourage people not to show,” she said.
There was a sense of calmness in the kitchen at 5:15 p.m. Harris’ demeanor exuded one of confidence. He had no inkling signs of intimidation to cook for a large crowd. Harris has entertained as many as 80 guests before with his culinary skills. Harris is not short on cooking experience. “I have always had an interest in cooking. I have about 40 cookbooks at home. My wife is always finding recipes for me to try. She even sent me to a cooking class one time,” he said.
“Harris is doing a great job. It has been a lot fun. He is creating enthusiasm in the kitchen,” chef and owner Tony Hill said.
For Harris, guest chef is more than having fun with his cooking passion. It is about creating vitality on Main Street.
“Dawson’s is a vital component to the redevelopment plan and the success of Main Street. Everyone in Speedway should be here patronizing this business to insure its success,” he said.
Bundled up patrons began entering the restaurant, and all indications appeared they came to experience Harris’ dinner menu. For this party of three, Tom and Pat Smith and Morris Pollard, came specifically in response to the invitation.
“I am here because of Scott Harris. I have eaten his meals before and that is a good reason to come,” Pollard said.
As for Smith, he came to honor Harris for his dedication given to the town.
“I wanted to give something back to him,” Smith said.
Bob and Jean Cassaday came to Dawson’s when it first opened. Cassaday admitted he is a loyal Thursday customer. It is the food and meeting friends that transformed them into loyal regulars. However, the Cassadays changed their regular dining date from Thursday to Monday to help out Harris’ efforts. “We know Scott Harris,” he said.

Scott Harris, guest chef, prepared his famous salsa to serve as a complimentary appetizer at Dawson’s On Main Street. Harris and his wife Connie are dedicated to helping Main Street thrive.
Photo by Linda Karn