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 

Sunday, March 15th, 2026 from 11 am - 2 pm (while supplies last) at BLUMEN GARDENS in SYCAMORE, IL

  • Chicken Bacon Cheddar Wraps- Flour tortilla, roasted chicken breast, cheddar cheese, romaine lettuce, bacon, homemade fresh herb ranch

    $9

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

    Pint- $6 Quart- $10

  • Roasted Beet Cup- Roasted beets, goat cheese, pistachios, balsamic reduction

    $5

  • Cherry Berry Cheesecake Cup- Buttery graham cracker crust, fluffy cheesecake filling, homemade cherry berry fruit compote

    $5

Monday, March 16th, 2026 from 4 - 7 pm (while supplies last)

  • Wild Carrot REUBEN Sandwich- Pretzel roll, slow cooked and pulled corned beef, homemade thousand island dressing, Swiss cheese, sauerkraut

    $14

    ***(Due to the current cost of corned beef, we were forced to up the price of our sandwich.)***

  • Beer Cheese Soup- Onions, roasted garlic, Yukon potatoes, wheat beer, cheddar cheese, vegetable broth, cornstarch

    Pint-$6 Quart- $10

  • Rainbow Crunch Salad- Green cabbage, carrots, sweet bell peppers, sweet peas, green onions, cashews, dried cranberries, creamy poppyseed dressing

    $8

  • Lucky Charms Rice Crispy Treat

    $4

Thursday, March 19th, 2026 from 4 - 7 pm (while supplies last)

  • Shrimp Roll- Poached shrimp, lemon aioli, finely dice red onion, finely diced celery, fresh herbs

    $9

  • Egg Salad- Hard boiled eggs, capers, Dijon mustard, lemon zest, fresh fill, fresh chives, fresh parsley, mayo

    Sandwich on Whole Grain Toast: $9

    1 cup portion with no bread: $9

  • Vegetable and Barley Soup- Carrots, celery, onions, fire roasted tomatoes, roasted garlic, green beans, pearled barley, Italian herbs, vegetable stock

    Pint- $6 Quart- $10

  • Broccoli Cauliflower Salad- Fresh broccoli, fresh cauliflower, bacon, raisins, sunflower seeds, creamy poppyseed dressing

    Small- $5 Large- $8

  • Homemade Carrot Cake with Cream Cheese Frosting

    $5

Saturday, March 21st, 2026 from 7 - 11 am (while supplies last)

  • French Toast with Whiskey Caramel Sauce

    $3 per piece

  • French Toast Breakfast Sandwich- 2 pieces of French toast, Canadian bacon, Swiss cheese, 1 over easy egg, powdered sugar

    $9

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

    Small- $5 Large- $10

  • Raspberry Yogurt Parfait- Whole milk yogurt, homemade raspberry compote, honey almond granola

    $6

Monday, March 23rd, 2026 from 4 - 7 pm (while supplies last)

  • Quesadilla- Large flour tortilla, cheddar cheese, homemade avocado ranch dipping sauce

    $7

    Add Black Beans and/or Chorizo- $2

  • Mexican Street Corn Soup

    Pint- $6 Quart- $10

  • Mexican Chopped Salad- Romaine lettuce, tomatoes, sweet corn, black beans, cheddar cheese, crispy tortilla strips, homemade chipotle ranch

    $8

  • Churro Cheesecake- Buttery graham cracker crust, fluffy cheesecake filling, cinnamon and sugar topping

    $5

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.