Cook’s Pantry

A white wedding cupcake sits atop a place setting in the wedding and event venue next door to the restaurant.

Living her dream

harmony house owner always wanted to run own restaurant

Photos by mandy Corbell

Mandy Scott always dreamed of owning a restaurant. Her father had owned a restaurant and later a doughnut shop when she was a child. She grew up acquainted with the joy of cooking, taught by her mother and grandmother. Eventually she learned the Cook’s Pantry the business from

Melony Carey the ground up as a waitress in college.

When she found out that Beth Stacy, founder of Harmony House, was looking to sell the business, she set her life’s dream into motion.

On most days owner Mandy Scott can be found behind the dessert counter at Harmony House.

ABOVE: The soup and salad combo is a customer favorite on cold winter days.

RIGHT: Harmony House is the only restaurant in Muskogee that bakes its own bread from scratch daily. Here the popular clover leaf rolls, hamburger buns, and sandwich rolls rise on racks. The Harmony House wedding venue, Harmony Hall, has also been outfitted with a kitchen where baked goods for the restaurant are produced.

Scott and her co-worker at the time, Jana Taylor, daydreamed about opening a bakery and café called Crumbs. Instead, Scott bought Harmony House, and Jana became her first baker, bringing their plan to fruition. Rather than change the already well-established and popular menu, Scott obtained the rights to use some of the original recipes with only a few additions. “This was one of my favorite places to eat,” Scott said. “I wanted to make sure the original quality and menu items remained the same.”

With degrees in psychology and organizational management from Northeastern State University, Scott used her training to adjust to owning a restaurant. Through a mentor during her employment with the Cherokee Nation, she learned a different way of understanding customer service.

“Switching from being an employee to being an employer meant learning to deal with adversity in a different way,” Scott stressed. “You have to realize some things can’t be controlled in a day-to-day operation, but you have to keep going.”

Helping her with the daily operations are her dedicated employees, some of whom started at Harmony House when the restaurant first opened. Scott also lauded the wait staff who are the front-of-the-house face of Harmony House and know customers by name. In addition, a loyal customer base serves as inspiration for quality assurance. Scott has noticed one difference is that more men are frequenting the restaurant.

“We are more than just a tearoom. We have a classic menu that appeals to everyone,” Scott said.

Making the restaurant searchable on Google has added to her clientele. Many out-of-towners passing along U.S. 69 make their way to Harmony House.

“I am a people pleaser,” Scott stated. “Cooking is an expression of love for people, and I also love that I get to live

Stephen Taylor decorates a batch of white wedding cupcakes for Valentine’s Day. These are a customer favorite at the restaurant.

my dream.” Here she shares some of the most requested dishes at Harmony House.

taco Soup

2 lbs. ground beef, browned 1 can Rotel 1 can chili beans 1 package taco seasoning 1 package Ranch seasoning 1 can corn

Mix all together in saucepan and heat through. When ready to serve top with tortilla chips and grated cheddar cheese.

King ranch Chicken Casserole

Tortilla chips 2 1/2 cups cooked chicken, shredded 1 can Cream of Chicken soup 1 can Rotel 1 teaspoon cumin 2 cups chicken broth 2 cups shredded cheddar cheese

Mix chicken, soup, Rotel, cumin and chicken broth together in large bowl. Layer tortilla chips in 9x13 casserole dish. Top with half the chicken mixture followed by half the cheese. Repeat layers. Top with remaining cheese. Bake in 350 degree oven for 45 minutes or until bubbly.

toll House Pie

2 eggs 1/2 cup all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 3/4 cup butter 1 cup chopped nuts 1 cup chocolate chips 1 9-inch frozen pie crust, thawed

Preheat oven to 350 degrees. Add eggs to a mixing bowl; with a handheld electric mixer beat eggs on high until foamy. Mix in remaining ingredients until well combined. Pour filling into pie crust. Bake 1 hour until crust is browned and filling is set.