Slutty Vegan stages pop-up for new menu in Atlanta’s Historic Old Fourth Ward

Slutty Vegan founder Pinky Cole is at the epicenter of a national cultural phenomenon she ignited in 2018 when she intertwined a naughty-sounding business name with scrumptious meat-free meals to inspire healthy nutritional alternatives. The indefatigable Cole has since been steadily expanding the concept and her burgeoning business empire exponentially. The ambitious and amiable businesswoman collaborated with Incogmeato to unveil […]

(l-r) Incogmeato Company representative with Pinky Cole, founder and CEO of Slutty Vegan. (Photo Credit: Terry Shropshire/The Atlanta Voice)
Slutty Vegan founder Pinky Cole is at the epicenter of a national cultural phenomenon she ignited in 2018 when she intertwined a naughty-sounding business name with scrumptious meat-free meals to inspire healthy nutritional alternatives.
The indefatigable Cole has since been steadily expanding the concept and her burgeoning business empire exponentially.
The ambitious and amiable businesswoman collaborated with Incogmeato to unveil several delectable menu items to further titillate the public, They feature the brand’s new plant-based Chik’n Tenders, including: the Side Chik Tender Basket, Mutha Clucka Chik’n Tender Sandwich and Chik’n Tender Tac-Heauxs.
“Their chicken tenders looks like meat, tastes like meat, tears like meat, but it ain’t meat. If you ask me, it’s better than meat,” Cole said as she flashed her high-wattage smile and unfurled a hearty laugh.
“But we decided to collaborate because they have quality products and Slutty Vegan is a quality brand. And we just wanted to expose more people to the beauty that is plant based foods and that is chicken tenders.”
It seems apropos that Cole launched this new unveiling next to her Slutty Vegan restaurant’s Edgewood Avenue in the historic Old Fourth Ward in proximity to The King Center — and on May 19, which marked Malcolm X’s birthday.
Standing adjacent to her food truck next to the brick-and-mortar building, the first new item Cole presented was the “Tac-Heaux,” which is a Mexican taco with salsa and non-meat chicken tenders.
Next, Cole showed off the chicken “Mutha Clucka,” which is a chicken tender sandwich with Jamaican plant and aioli sauce.
Finally, Cole presented the dish called “The Side Chik” tender basket that’s tossed in buffalo sauce and comes with ranch dressing.
Altogether, it made for one fun afternoon of folks indulging in foods that resemble iconic American meat dishes but does not contain even the slightest scintilla of meat. In short, Slutty Vegan fans were able to partake in guilty pleasures — absent the guilt.
“Slutty Vegan is a very fun brand. So we basically took the inspiration of the names of Slutty Vegan with the great quality product of Incogmeato, and we put them together and made some amazing recipes, and people are very happy,” she said as she glanced at the long line spilling from the food truck and eyed a battery of media members taking in the scene.
“So the good thing is that you’re hungry. The better thing is that you get to eat. And an even better thing is that it’s absolutely free; you don’t have to pay for it. You can come and just try it out for yourself,” Cole continued.
“And then when you leave here, you can go to any local grocery store to get the Incogmeato product and try your chicken tenders at home. And I think you’ll be happy.”
Meanwhile, the multifaceted maven is quite pleased with her rapidly expanding business on multiple fronts with new restaurant openings planned in and outside of Atlanta, collaborations with restaurants around the country, finishing a new cookbook, and planning on a new reality TV show.
Cole has traveled a metaphorical mile since she cracked open her first food truck in 2018.
Currently, Cole operates three Slutty Vegan locations in Georgia and recently opened a spinoff concept, Bar Vegan, at the Ponce City Market in Midtown Atlanta serving things like vegan Philly cheesesteaks and inventive cocktails.
This partnership with Incogmeato represents another step in her uninterrupted upward trajectory towards national preeminence in the vegan food market.
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