Howard's Street Foods is a mobile kitchen for the masses

It's lunchtime at North Charleston's revamped Navy Yard and the Street Foods stand is open for business.

From 10:30 a.m.-2 p.m. daily, the Street Foods "mobile kitchen" parks near the corner of Turnbull Avenue West and Noisette Boulevard along Storehouse Row. The distinctive red cart stands out against the Navy Yard's numerous industrial-style buildings.

Street Foods is much more than your average hot dog or popcorn stand. Adam Howard and business partner Christopher "Chappy" Chappell offer a blend of eclectic, often exotic dishes made with local, organic ingredients at affordable prices.

It's almost hard to believe that everything from citrus marinated chicken salad with squash, fresh artichokes and heirloom tomatoes to pork-fried rice with Asian vegetables and steamed dumplings can be found on the Street Foods menu.

Chappell works the cart during the day. The sun is hot, but he agrees that the experience far outwieghs the heat.

Howard brought the idea from New York City, where he attended the Culinary Institute of America.

When he lived in Manhattan, Howard remembers stopping by ethnic food stands serving falafel, a mashed chickpea croquette from the Middle East, and halal, or food prepared according to Islamic standards (similar to Kosher).

After moving back to his native city of Charleston, Howard realized that something was missing - sure, you could get shrimp and grits anywhere. But there were few places in the city that offered Indian, Vietnamese, Ethiopian or any other kind of ethnic foods like the ones he enjoyed in New York.

Howard first tested his eclectic cuisine on the public at this year's Kulture Klash, where he served braised pork belly with cucumber hoisin sauce on a steamed bun.

Due to his success, Howard featured his gourmet food cart at the Piccolo Spoleto finale in Hampton Park, serving dishes such as soba noodles with fresh shrimp, cilantro and mango to guests.

Through his involvement with Lowcountry Local First, a non-profit organization headquarted in the Navy Yard, Howard opened his Street Foods lunch stand several weeks ago. Howard supports the organization's mission to promote the buying and selling of local, sustainable produce.

Howard's menu is constantly changing at his Street Foods stand. "We create the menu around whatever local and organic ingredients we have that day, from John's Island produce to freshly-caught shrimp."

In the past, Howard has offered items such as a Vietnamese sandwich, which blends fish sauce, cilantro, pickled vegetables, lemon grass and coriander on a baguette with pate and mayonnaise.

During evenings, Howard joins Chappell and the two work the stand together in various locations throughout the city. Customers can follow the Street Foods Facebook or Twitter site for updates and to locate the stand's whereabouts at night. Howard also hopes to serve the "late-night" food crowd by having stands in popular nightlife areas such as downtown Charleston and West Ashley. Look for the striking red cart Thursday to Sunday from 10 p.m.-3 a.m., at the corner of King Street and Mary Street.

"I love being a chef," Howard says. "And what I love most about the Street Foods stand is that I can see and interact with the people enjoying the dishes I make for them."

The street food phenomenon is catching on fast in Charleston - check out the Facebook group, "Charleston Roadside Food" for locations of taco trucks, crepe stands more information aand other mobile finds in the area.

Reach Elizabeth Laseter at 843-958-7368 or elaseter@postandcourier.com