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 28th, 2025 from 4 - 7 pm (while supplies last)

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

    $9

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

    $9

  • Sesame Ginger Quinoa Salad- Quinoa, edamame, dry roasted peanut, bell pepper, cilantro, sugar snap peas, shredded carrot, sesame ginger vinaigrette

    Small- $4 Large- $7

  • Rainbow Crunch Salad- Shredded green cabbage, shredded red cabbage, red bell pepper, shredded carrot, green onions, sweet peas, cashews, dried cranberries, creamy poppyseed vinaigrette

    $8

  • Cake Batter Rice Crispy Treat

    $3

    Wednesday, April 30th, 2025 from 6 - 11 am (while supplies last)

  • Breakfast Sausage Wrap- Flour tortilla, breakfast sausage, three scrambled eggs, cheddar cheese, sauteed peppers and onions, chipotle aioli

    $9

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

    Small- $5 Large- $10

  • Strawberry Rhubarb Parfait- Whole milk yogurt, homemade strawberry rhubarb compote. honey granola (no nuts)

    $6

    Thursday, May 1st, 2025 from 4 - 7 pm (while supplies last)

  • Cuban Flatbread Sandwich- Flatbread, marinated pork loin, pit ham, Swiss cheese, pickles, Dijon mustard

    $9

  • Creamy Chicken + Dumpling Soup- Roasted chicken breast, carrots, onions, celery, garlic, dumplings, chicken stock, heavy cream, Italian herbs

    Pint- $5 Quart- $9

  • Fresh Herb Potato Salad- Red potatoes, fresh parsley, fresh green onion, fresh dill, olive oil, dijon, red wine vinegar, salt, pepper

    Small- $4 Large- $7

  • Berry Oat Jam Bar- Buttery oatmeal bar, filled with berry preserves

CLOSED SATURDAY, MAY 3RD!

Monday, May 5th, 2025 from 4 - 7 pm (while supplies last)

CINCO DE MAYO!

  • Chicken Guacamole Taco- Flour tortilla, marinated and grilled chicken thighs, homemade guacamole, thinly shaved radish, optional jalapeno

    *Corn tortilla available upon request

    $3 per

  • Mexican Chopped Salad- Sliced romaine lettuce, cherry tomatoes, black beans, sweet corn. cheddar cheese, fried tortilla strips, homemade chipotle ranch

    $8

  • Mexican Street Corn Pasta Salad- Farfalle pasta, sweet corn, cotija cheese, cilantro, lime aioli, chili powder

    Small- $4 Large- $7

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

    $5

  • *Flour Free items are prepared in a common kitchen. While we take steps to minimize the likelihood of exposure to flour, our flour free items are not recommended for guests with Celiac or any other gluten sensitive disorders

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.