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 6th, 2026 from 4 -7 pm (while supplies last)

  • Pot Roast Philly Sandwich- Toasted hoagie roll, slow cooked and shredded pot roast, sauteed onions and peppers, mozzarella and provolone cheese

    $12

  • Chicken Pot Pie Soup- Chicken breast, carrots, celery, onions, potatoes, roasted garlic, sweet peas, heavy cream, Italian seasoning

    Pint- $6 Quart- $10

  • Roasted Brussel Sprouts- Cavatappi pasta, roasted fresh brussel sprouts, hazelnuts, parmesan cheese, light vinaigrette

    Small- $5 Large- $8

  • Salted Chocolate Chip Cookie Bar

    $3

Wednesday, April 8th, 2026 from 6 - 10 am (while supplies last)

  • Bacon, Egg, and Cheddar English Muffin with Maple Cayenne Dipping Sauce

    $9

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

    Small- $5 Large- $10

  • Cherry Yogurt Parfait- Whole milk yogurt, homemade cherry compote, maple almond granola

    $6

Thursday, April 9th, 2026 from 4 - 7 pm (while supplies last)

  • Turkey Pastrami Sandwich- Hot turkey pastrami, toasted marble rye, Swiss cheese, mustard, pickle spear on the side

    $12

  • Beef and Veggie Soup- Tender chunks of beef, carrots, celery, onions, roasted garlic, fresh green beans, fire roasted tomatoes

    Pint- $6 Quart- $10

  • Roasted Apple Quinoa Salad- Roasted apples, feta cheese, toasted pecans, fresh parsley, quinoa, apple cider vinaigrette

    Small- $5 Large- $8

  • Peanut Butter & Jelly Cheesecake Cup- Buttery graham cracker crust, homemade fluffy peanut butter cheesecake filling, strawberry compote

    $5

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

  • Biscuits and Gravy- Homemade buttermilk biscuits, homemade sausage and black pepper gravy

    1/2 order- $5 Full Order- $8 The Big Joe- $11

    Add an Egg for + $1

  • Apple Oatmeal Bowl- Old fashion oats, apple cider, oat milk, homemade warm apple compote, pecans

    (Vegan)

    $5

  • Apple Biscuit- Warm biscuit, cool apple compote, whipped cream

    $5

  • Mixed Berry & Thyme Compote- Whole milk yogurt, mixed berry compote, maple pecan granola

    $6

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

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.