It was a feast. Graduates of the Kitchen 66 Launch Program put their products on display Tuesday evening at Mother Road Market, signaling another successful class in the entrepreneurial kickstart program.

The program combines a four-month comprehensive curriculum with practical experience and sales opportunities for budding food-based businesses, with kitchen space available in the Mother Road Market complex, 1124 S. Lewis Ave.

This year’s class features six graduates, with each planning ongoing careers in the food industry.


Venezuelan native Ada Hulett and son Greg Hulett feature traditional empanadas and other Venezuelan items, some with an Oklahoma twist. Another son, Steven, was helping Tuesday to serve delicious beef empanadas, black bean and plantain empanadas and cheese and guava tequenos. Medianoche will participate in the Kitchen 66 Takeover Café during June.


Charles Brice and wife Stephanie prepare their vegan food items with 100% plant-based ingredients. On Tuesday, they were serving tasty tots with meatless (soy) crumbles, black beans and queso. They will be in the Kitchen 66 Takeover Café in June and will start operating their own food truck.

Sixth Day Snacks

Dawn and Craig Chesser have developed a line of healthful snacks, including hummus, salsas and granola bites, which are available in the Kitchen 66 General Store. Dawn is a cancer survivor, and the couple developed a plan to help pay medical bills. It has become a full-time project.


P.J. Daughtery and Susan Denney have developed a line of keto-friendly, gluten-free and diabetic baked goods that rival sugary, starchy treats. They were serving chocolate chip, snickerdoodle and “sugar” cookies Tuesday. Their stevia-based items are available in the Kitchen 66 General Store.


Ghana natives Marie and Martha Ocran have developed tropical dishes and baked goods inspired by African and Caribbean cultures. On Tuesday, they were serving fried plantains with West African jollof rice and a special sauce. They will participate in the Kitchen 66 Takeover Café in June.


Yvette Troupe, who travels three weeks a month for her job, has developed herb and spice combinations that can be added to items such as coffee, teas, smoothies and oatmeal to boost energy, reduce fatigue and improve one’s mood. Shiphaney Strahan was helping Tuesday to display the products, which had a cinnamon flavor when added to coffee.

Kitchen 66 is a program of the Lobeck Taylor Family Foundation. It offers entrepreneurs access to affordable kitchen space, business training programs and sales and distribution platforms, such as the Kitchen 66 Takeover Café and Kitchen 66 General Store at Mother Road Market.

Since 2016, Kitchen 66 has served more than 125 food entrepreneurs, including immigrants from 10 different countries and more than 50% female-owned businesses. Program director is Robbie Wing, and program manager is Rachael Reagan.

Applications for the fall 2019 Launch Program will be available later this summer at

Scott Cherry


Twitter: @ScottCherryTW

Scene Writer

Scott is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist. Phone: 918-581-8463