Real food

seasonal × Regional

 
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our story 

Wild Carrot Cooking Company is a food trailer based out of Waterman, IL. Our menu focuses on locally sourced ingredients, handmade into seasonal dishes. Our goal is to provide our small community with thoughtfully crafted food, while supporting local businesses and farmers along the way. Due to our small space and the unpredictable nature of our business all items are available on a “first come, first serve” basis. In an effort to keep our planet healthy, all of our retail packaging is eco-friendly.

We are located at 228 west Lincoln Highway in Waterman, IL. Our hours of operation are:

Monday 4-7 pm (while supplies last)

Thursday 4-7 pm (while supplies last)

Saturday 7-11 am (while supplies last)

*Please note: Our hours of operation will vary in the summer, as we travel around surrounding communities.

*We accept cash, credit cards and Apple Pay.

 

PHONE
(815) 761-9902

EMAIL
Wildcarrotcooking@gmail.com 

Monday, April 13th, 2026 from 4 - 7 pm (while supplies last)

  • Wild Carrot Club Sandwich- Pretzel roll, thinly sliced turkey, thinly sliced ham, homemade sweet and tangy bacon jam, Swiss Cheese, fresh arugula

    $10

  • Cream of Mushroom Soup- Fresh mushrooms, fresh thyme, onions, roasted garlic, heavy cream

    Pint- $6 Quart- $10

  • Wild Carrot Chips- Hand cut russet potatoes, fried until golden, then tossed in parmesan, paprika, parsley and salt

    $4

  • Strawberry Oat Jam Bar- Buttery oatmeal bar filled with sweet strawberry preserves

    $4

Thursday, April 16th, 2026 from 4 - 7 pm (while supplies last)

  • Pulled Pork Banh Mi Sandwich- Our version of a popular Vietnamese sandwich! Toasted baguette, slow cooked pulled pork butt, thinly sliced cabbage, shredded carrot, pickled radish, cilantro, optional raw jalapeno, hoisin sauce, sesame aioli

    $10

  • Vegetarian Banh Mi Sandwich- Toasted baguette, marinated firm tofu, thinly sliced cabbage, shredded carrot, pickled radish, cilantro, optional raw jalapeno, hoisin sauce, sesame aioli

    $10

  • Stuffed Pepper Soup- ground beef, green peppers, diced tomatoes, white rice, onions, roasted garlic, rich beef broth, oregano

    Pint- $6 Quart- $10

  • Sesame Ginger Pasta Salad- Pasta, edamame, carrots, sweet bell pepper, cilantro, green onions, roasted peanuts, sesame ginger vinaigrette

    Small- $5 Large- $8

  • Coconut Pudding Pie- Buttery graham cracker crust, coconut pudding, whipped cream, toasted coconut

    $5

Saturday, April 18th, 2026 from 7 - 11 am (while supplies last)

  • Quesdilla Wrap- Large flour tortilla, fluffy scrambled eggs, cheddar cheese, your choice of chorizo/blackbeans/both, served with our Avocado Ranch dipping sauce

    $9

  • Avocado Toast- Artisan bread toasted, mashed avocado, over easy egg, chili crunch oil, queso fresco cheese, in house pickled red onions

    $6

  • Breakfast Grits- Parmesan and cheddar grits, over easy egg, bacon, green onion, everything bagel seasoning

    Small- $5 Large- $10

  • Blueberry Yogurt Parfait- Whole milk yogurt, homemade blueberry fruit compote, maple pecan granola

    $6

Monday, April 20th, 2026 from 4 - 7 pm (while supplies last)

  • Buffalo Chicken Wrap- In house breaded and fried chicken, romaine lettuce, thinly sliced celery, your choice of cheddar or blue cheese, homemade fresh herb ranch, buffalo sauce, flour tortilla

    $11

  • Buffalo Cauliflower Wrap- In house breaded and fried fresh cauliflower, romaine lettuce, thinly sliced celery, your choice of cheddar or blue cheese, homemade fresh herb ranch, buffalo sauce, flour tortilla

    $11

  • Broccoli Cheddar Soup- Fresh broccoli, onions, roasted garlic, cheddar cheese, heavy cream, vegetable stock, cornstarch

    Pint- %6 Quart- $10

  • Loaded Baked Potato Salad- Russet potatoes, cheddar cheese, bacon, sour cream, green onions

    Small- $5 Large- $8

  • Scotch- a- Roo

    $4

Contact Us

 
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ABOUT us

Chef Josh Koroscik graduated from Robert Morris University with an associates degree in culinary arts in 2011. Since 2007, he has worked in variety of kitchen roles including casual and fine dining, health care, private dinners and large events. His wife, Rachel, graduated from Northern Illinois University in 2014 with a Bachelors in Public Health. She has worked as a healthy culinary instructor since 2015. Together they believe in using their food to bring people joy and enrich those around them. Food is their passion, their profession, and their hobby. They hope to share their love of food with their sons Beck and Charlie.

© 2020 Wild Carrot Cooking Company.