Kitchen 66 selects nine for spring launch program
Megan Arledge, Sweet Grayce: Arledge’s bakery concepts will focus on French macarons with playful flavors.
Jacqueline and Richard Siegfried, NATV: This brick-and-mortar restaurant concept will prepare indigenous and native cuisine for the modern table.
Natalie Felida and Naji Nelson, It’s Torch: Playful and bold, It’s Torch takes East Coast soul food favorites and infuses them with hip-hop culture.
Tia Baker and Roy Baker, RTG Industries: Will offer packaged brownies and bars infused with superfoods free of animal products and gluten.
Laura Mandini, VZLA: This is a fast-casual restaurant concept allowing customers to customize the star of Venezuelan street food, the arepa.
Vanessa Portillo, Chilaquiles and Enchilada Sauce Concept: Portillo will use locally sourced ingredients to create a generations-old recipe for enchiladas and chilaquiles.
All company names and concepts are subject to change.
"After such a challenging year for Tulsa's food entrepr
Megan Arledge, Sweet Grayce: Arledge’s bakery concepts will focus on French macarons with playful flavors.
Jacqueline and Richard Siegfried, NATV: This brick-and-mortar restaurant concept will prepare indigenous and native cuisine for the modern table.
Natalie Felida and Naji Nelson, It’s Torch: Playful and bold, It’s Torch takes East Coast soul food favorites and infuses them with hip-hop culture.
Tia Baker and Roy Baker, RTG Industries: Will offer packaged brownies and bars infused with superfoods free of animal products and gluten.
Laura Mandini, VZLA: This is a fast-casual restaurant concept allowing customers to customize the star of Venezuelan street food, the arepa.
Vanessa Portillo, Chilaquiles and Enchilada Sauce Concept: Portillo will use locally sourced ingredients to create a generations-old recipe for enchiladas and chilaquiles.
All company names and concepts are subject to change.
"After such a challenging year for Tulsa's fo
Megan Arledge, Sweet Grayce: Arledge’s bakery concepts will focus on French macarons with playful flavors.
Jacqueline and Richard Siegfried, NATV: This brick-and-mortar restaurant concept will prepare indigenous and native cuisine for the modern table.
Natalie Felida and Naji Nelson, It’s Torch: Playful and bold, It’s Torch takes East Coast soul food favorites and infuses them with hip-hop culture.
Tia Baker and Roy Baker, RTG Industries: Will offer packaged brownies and bars infused with superfoods free of animal products and gluten.
Laura Mandini, VZLA: This is a fast-casual restaurant concept allowing customers to customize the star of Venezuelan street food, the arepa.
Vanessa Portillo, Chilaquiles and Enchilada Sauce Concept: Portillo will use locally sourced ingredients to create a generations-old recipe for enchiladas and chilaquiles.
All company names and concepts are subject to change.
"After such a challenging year for Tulsa's food entrepreneurs, we're
Megan Arledge, Sweet Grayce: Arledge’s bakery concepts will focus on French macarons with playful flavors.
Jacqueline and Richard Siegfried, NATV: This brick-and-mortar restaurant concept will prepare indigenous and native cuisine for the modern table.
Natalie Felida and Naji Nelson, It’s Torch: Playful and bold, It’s Torch takes East Coast soul food favorites and infuses them with hip-hop culture.
Tia Baker and Roy Baker, RTG Industries: Will offer packaged brownies and bars infused with superfoods free of animal products and gluten.
Laura Mandini, VZLA: This is a fast-casual restaurant concept allowing customers to customize the star of Venezuelan street food, the arepa.
Vanessa Portillo, Chilaquiles and Enchilada Sauce Concept: Portillo will use locally sourced ingredients to create a generations-old recipe for enchiladas and chilaquiles.
All company names and concepts are subject to change.
"After such a challenging year for Tulsa's food entrepreneurs, we're
thrilled to once again take an aspiring group of businesses and share resources and curriculum to help them succeed," said Rachael Reagan, program director of Kitchen 66. "It’s both exciting and fulfilling to assist these individuals as they pursue their entrepreneurial journey and perfect these new, fresh concepts. We know Tulsa foodies will enjoy the culinary diversity from our Spring 2021 cohort.”
thrilled to once again take an aspiring group of businesses and share resources and curriculum to help them succeed," said Rachael Reagan, program director of Kitchen 66. "It’s both exciting and fulfilling to assist these individuals as they pursue their entrepreneurial journey and perfect these new, fresh concepts. We know Tulsa foodies will enjoy the culinary diversity from our Spring 2021 cohort.”
od entrepreneurs, we're thrilled to once again take an aspiring group of businesses and share resources and curriculum to help them succeed," said Rachael Reagan, program director of Kitchen 66. "It’s both exciting and fulfilling to assist these individuals as they pursue their entrepreneurial journey and perfect these new, fresh concepts. We know Tulsa foodies will enjoy the culinary diversity from our Spring 2021 cohort.”
eneurs, we're thrilled to once again take an aspiring group of businesses and share resources and curriculum to help them succeed," said Rachael Reagan, program director of Kitchen 66. "It’s both exciting and fulfilling to assist these individuals as they pursue their entrepreneurial journey and perfect these new, fresh concepts. We know Tulsa foodies will enjoy the culinary diversity from our Spring 2021 cohort.”
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