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 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

Wednesday, April 22nd, 2026 from 6 - 10 am (while supplies last)

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

    1/2 Order (1 Biscuit)- $5 Full Order (2 Biscuits)- $8 The Big Joe (3 Biscuits)- $11

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

    $5

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

    $6

Thursday, April 23rd, 2026 from 4 - 7 pm (while supplies last)

  • Basil Chicken Sandwich- Toasted baguette, roasted chicken breast, mozzarella and parmesan cheese, fresh spinach, in house roasted red peppers, pesto aioli, balsamic reduction

    $10

  • Italian Wedding Soup- White rice, homemade turkey meatballs, onions, carrots, celery, roasted garlic, chicken stock, Italian seasoning

    Pint- $6 Quart- $10

  • Salad TBD

  • Tiramisu- Coffee soaked lady fingers, sweetened mascarpone, cocoa powder

    $5

Saturday, April 25th, 2026 from 7 - 11 am (wihle supplies last)

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

    $9

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

    Small (1 egg)- $5 Large (2 eggs)- $10

  • Strawberry Yogurt Parfait- Whole milk yogurt, homemade strawberry compote, homemade honey lemon almond granola

    $6

Monday, April 27th, 2026 from 4 - 7 pm (while supplies last)

  • Garlic Bread Grilled Cheese- Texas toast, roasted garlic butter, Havarti cheese, cheddar cheese, oregano

    $6

  • Wild Carrot Grilled Cheese- A garlic bread grilled cheese filled with bacon, avocado, and in house pickled jalapenos

    $8

  • Homemade Cream of Tomato Soup- Whole peeled tomatoes, basil, carrots, celery, onion, roasted garlic, heavy cream, touch of sugar

    Pint-$6 Quart-$10

  • Chopped Salad- Romaine lettuce, bacon, cheddar cheese, ditalini pasta, cucumbers, tomatoes, homemade fresh herb ranch

    $9

  • Worms and Dirt- Chocolate pudding, chocolate cookie “dirt”, gummy worms

    $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.