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February 2010

Quick Bite:
A Moveable Feast
Written By: 
Anna Evans
Photographs By: 
Christopher Nelson

Street Foods’ mobile kitchen travels all over town to serve up authentic international fare


Sri Lankan lamb ribs. Vietnamese bánh mì. Ethiopian injera bread with yataklete kilkil. Step up to Street Foods’ bright red cart, which roves to bustling corners and community events, and sample dishes from the world over. Inside, you’ll find executive chef Adam Howard, whose 10-month-old venture has scored him spots among Mother Nature Network’s “40 Chefs Under 40” and Discovery’s “10 Sexiest Sustainable Chefs.”

Though the 29-year-old laughs off the latter nomination, it’s true that he and co-owner Jamey Tinkey are dedicated to serving an international menu that’s as eco-friendly as it is authentic. “Street foods are the rustic comfort fare that defines any cuisine—Thailand’s pad thai, for example,” explains Howard. “Using ingredients at the height of their flavor is essential, and I source as many as possible from local purveyors.”

The beauty of the street cart? “I can serve many styles of food in an economical way,” says the Culinary Institute of America grad. This month, catch Street Foods at King and Meeting streets Thursday through Saturday nights and at COAST Brewery’s “Brewvival” on the 27th. For details on more gigs, including a new Brazilian brunch series at Eye Level Art, follow them on Twitter and Facebook.




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