Cowden Ward III grew up with a spatula in hand, helping his mother whip up French Louisiana and Texas coastal dishes for their large family. After stints at culinary school, far-flung Holland kitchens, and rollicking Alaskan crab boats, he helms the steady kitchen floor of Trey’s Cuisine with a menu moored by a long tradition of international street food. Ingredients from Bat Creek Farms and Countryside Family Farms help flavor kebabs of focaccia and vegetables or meat doused in chimichurri, vinaigrettes, and other piquant sauces. Homemade molasses potato bread envelops sliders inspired by American and Greek flavors, and the buttery dough of pierogis embraces hearty bites of cheese and prosciutto. Trey’s Cuisine’s Twitter page reveals daily specials and appearances at fairs and local happenings, and the eatery also caters its handheld helpings at special events and birthday parties for the Addams Family hand.