Kangaroostaurant

Not Long Ago

This young man spent his first day with us.

Chef Mason suited up for work with Veronica on the truck ~

It was a lovely day in February and we were in Oshkosh when Chef Mason spent his first day with us. He was bright eyed with excitement and worked his way through a line that was nearly half a block long. As always, the folks in Oshkosh warmly greeted the newest member of the KRoo Crew. It was supposed to be a one time thing ~ or occasionally, when we needed help.

Mason’s first time on the truck we had this line waiting for us outside the food truck when we opened the window.

In Due Time

We had a great time with Mason that day. Not because of the work he did (which was awesome) but more because of his very kind heart and that heartwarming smile. We told him that when the time came to hire a full timer,  he would be the first person we called. We knew it would happen, we just didn’t know when.

About two weeks later a few things transpired and it turned out that was the time. So, I saw Mason at a Chili Cook Off, told him our plan to hire someone full time and offered him the job. It was a great decision for us, and one we’ve never regretted.

Mason on the job his first day as an official full time KRoo Employee

Lovin’ Every Minute of It

While I would love for you to think that every minute at the Kangaroostaurant is pure bliss – it’s just not true. We work very hard and ask the same of our employees. We often ask too much of them, and we are painfully aware of that. It is never our intention to have anyone work as hard as we all do, but it just happens. There is always something to do and more to be done. Mason has given us his everything and then some. There were days on the truck last summer where we may or may not have been getting on one another’s nerves. Mason should have walked off the truck many times and just kept walking. But he didn’t. He hung in there with us ~ often chanting “Fight, Fight, Fight” (as one would hear on the Jerry Springer Show) when tensions would get high. Little did he know, his chanting and humor may have saved Jay and I from a fate much worse than spending 16 hours on a food truck together.

A very serious Mason on the truck for our first catered farm event. Some of the most intense times also turn out to be the most exhilerating.

Mason got a lot practice making grilled cheese one night ~ still smiling at the end of it all.

Mason nearly killed me when he made this cake for wedding ~ I don’t think any of slept that week.

Mason has been so creative and added delicious takes and combinations of food to our ever changing menu ~

Oh the Places You Will Go

Not long after moving into the Kangaroost, Mason began to think about other things he would like to do. He had a far away look in his eye. It was a very stressful time for all of us. I for one never imagined the amount of work and time it would take to make things run smoothly at The Kangaroost. But, Mason knew. And he rolled up his sleeves and worked as hard as anyone can imagine to make it happen…We spent many a long day with Mason wondering how it would all work. But, thanks to him and his selfless giving of time and knowledge, the doors opened.

Mason, Kaytlin and Jo on opening weekend at the Kangaroost.

Because we are all so passionate and so busy, I feel like I have never ackowledged the contribution that Mason has made to the Kangaroostaurant and The Kangaroost. Mason has given many hours of his time and talents to us, and most of all, he put his heart and soul into everything he has done here. He is passionate about local food, sustainability and doing the right thing when it comes to ethical eating.

One Thing Leads to Another

This passion for good food has led Mason to explore a new passion of growing food. Mason will be leaving The Kangaroostaurant on May 8th to begin a new adventure of learning and exploring. He will be taking some time off to forage and relax with friends before heading to the Isle of Wight in the UK. Thanks to the World Wide Opportunities in Organic Farming (wwoff) Mason has the chance to live with and learn from a family practicing organic farming on a small family farm. This is a fantastic opportunity to learn from experts while traveling and learning about food.

After his time on the Isle of Wight, Mason is unsure of his next steps, but I am sure they will be exciting and bring him to new levels of excellence.

The Yin and Yang of it All

This is a wonderful adventure that Mason is embarking on. But, we here at the KRoo are conflicted. While we send him off with well wishes and great enthusiasm, words can’t express how much he will be missed. His sense of humor and kind heart will be deeply, deeply missed. He has become a part of our family. Long hours and hard work bring people together in a way that can’t be explained. We’ve gotten to know Mason as more than an employee but as a wonderful human being and his absence will be noticed and felt by all of us.

Mason’s first day behind the wheel of the Kangaroostaurant ~ oh what a ride it’s been.

Mason is never afraid to be silly and do a little monkeying around.

Crazy Little Thing

Mason gave me this cookbook, which now I will have to put away for safe keeping and a reminder of the times we’ve spent together ~ food truckin’

We love you Mason. You will always be a part of what is happening at the Roost. Miles and large bodies of water can’t keep us from thinking of you and remembering all the times we’ve had together.  And, I keep telling myself your very own words of wisdom “It’s never as bad as you think it is. Sometimes it’s better, sometimes it’s worse but it’s never as bad as you think.”

Safe travels and til we see you again ~

Au Revoir 

It was pure joy to see Mason recognized for his talent at the Wisconsin Grilled Cheese Championship.

In thinking about time today, and how I wish it were time to have the truck on the Street, I did a little writing ~

Time Matters.

Real food in the Fox Cities- it’s right around the corner!.

What’s the Menu Going to Be?
This is likely the most frequently asked question around here these days. Well, truth is, we aren’t always sure. As many of you know, the KRoo Crew is very creative and always coming up with new and fun ways to utilize local ingredients in the food we serve. That being said, we have worked hard to come up with a few items that will always be on our menu along with our featured dishes and of course, something special for our younger guests. It’s been a real struggle for me as I have a list of hundreds of dishes we could feature as well as the World of Cuisine at my fingertips thanks to the internet. In creating this menu, Chef Mason, Chef Mark and I decided we wanted to bring to you dishes that may have been served at tables 100 years ago. Simple, familiar and most of all, comforting. Dishes that can be enjoyed with a cold beer, glass of wine or MILK!!! There is beauty in simplicity and these dishes are each made from scratch by the team we have put together. Yes, it’s ambitious, but we think we can do this.  I am deeply grateful for all the input given to me by this team we have. They all know so much more than I do about preparing food in a restaurant and what is reasonable, what works and what is impossible.
We have no pictures YET, but, believe me they will be coming. So, without further ado, below is the menu we will be serving at The Kangaroost ~ A Local Eatery ~ on opening day, February 19th.

Breakfast (served Saturday and Sunday 8am – 2pm)
Roasted Beef and Sweet Potato Hash w/over easy egg – Tender roasted Venneford Farms Beef seared on the flattop with sweet potatoes, red potatoes and onions topped with an over easy Olden Produce Egg.  *$10
Roasted Sweet Potato Hash w/over easy egg – Roasted sweet potatoes, red potatoes and onions seared on the flattop and topped with over easy Olden Produce Egg. *$10
Vegan Breakfast Hash – Roasted Tofu, sweet potatoes, onions, and red potatoes combined with fresh herbs. $9
Buttermilk Biscuits and Sausage Gravy – Buttermilk biscuits made from scratch using local butter and eggs, smothered in Venneford Farm Country Meats Sausage Gravy.  Add a fresh Olden Produce Egg for an extra dose of delicious! *$10
Buttermilk Biscuits and Mushroom Gravy – This Farm Market favorite is made from Eden Fresh Organic Cremini Mushrooms in a béchamel sauce draped over made from scratch buttermilk biscuits. Add a fresh Olden Produce Egg for an extra dose of delicious. * $10
Breakfast Sandwich – Create your sandwich however you choose –
House Baked Bread, Quince and Apple Orange Marmalade with Lemons, Red Barn White Cheddar Cheese, Olden Produce Farm Fresh Egg, Olden Produce Farm Fresh Ham, Venneford Farms Sausage Patty * $4-$7 depending on toppings
Egg Frittata – Market Vegetable and Wisconsin Cheese – Olden Produce Farm Fresh Eggs baked with market veggies and chef’s choice of cheese, served with American fries and toast.  Ask server for this week’s frittata. $10
Baked French Toast with warm Pear with Honey and Ginger Quince and Apple Preserves and Sassy Cow fresh whipped cream  $9
Pancakes with Uncle Mikes Maple Syrup –3 of Chef Mason’s delicious Pancake topped with Uncle Mike’s Pure Maple Syrup, Butter, and Sassy Cow whipped cream  $8
Happy Bellies Oatmeal Pancakes –3 cakes made with Oat Flour and rolled oats topped with Cherry and White Tea Preserves from Quince and Apple (made without gluten – mix is created in designated gluten free facility) $9
On the Side
Yogurt Parfait – Plain yogurt layered with choice of Beep’s Granola or Chef Mason’s Spicy Granola. $4
Toast and Preserves – Choice of white, wheat or BOW with Quince and Apple Preserves $4
Egg – scrambled, over easy, sunny side up *$1.5
Fresh Buttermilk Biscuits with butter and Quince and Apple Preserves $4
Breakfast Ham or Sausage – $3
American Fries $3
American Fries with Red Barn White Cheddar Cheese $4
Breakfast Pastries
As your server for pastries. Will change on a regular basis but you can expect to see muffins, cinnamon rolls and a few other delights each week!
* Consumer Advisory - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have an existing medical condition.
** Many of our items are made without gluten. While we take certain measures to reduce the possibility, the risk of gluten transferring from one item to another exists.  For a list of items on the menu that were not made with gluten, please ask your server.

 Lunch (available Tuesday – Sunday 11am – close)
Chipotle Hummus served with Blue Corn Tortilla Chips or Fresh Carrot Chips – $6
Curry Deviled Eggs – Olden Produce Eggs with Hippy Wayne’s Green Apple Chutney – $7
Poutine – hand cut French fries with Sassy Cow Cheese Curds and  House made Herb Gravy – $8
Arancini of the week -$8
Salami and Cheese Plate – Underground Meat Collective Whole Muscle Coppa Salami, Goat Salami, and featured cheeses served pickled vegetables and crostini  - $12
White Potato French Fries with White Cheddar Cheese – $7
Sweet Potato Chips – House made sweet potato chips served with smoked paprika dip – $6
Sandwiches and Such
served with choice of mixed green salad, Balsamic Carrots, Southwest Chickpea and Wheat Berry Salad or soup of the day
Meatloaf Sandwich – We use ground grass fed and pastured beef, lamb and pork to make this moist and flavorful meatloaf. Sandwich is served open face with mashed potatoes and gravy on Mom and Pop’s Sourdough Bread. $12
Royale’* – ¼ pound Venneford farm country meats ground beef served on a Mom and Pop’s Hamburger Bun and topped with your choice of greens, onions, ketchup, chipotle lime ketchup, mustard and mayonnaise.  $11
Royale with Cheese* – ¼ pound Venneford Farm Country Meats ground beef topped with Red Barn White Cheddar Cheese and served on a Mom and Pop’s Hamburger Bun. Choice of greens, onions, ketchup, chipotle lime ketchup, mustard and mayonnaise – $11
Portobello Mushroom Banh Mi- Marinated Portobello Mushroom caps, grilled and served on a baguette with Sri Racha Mayo* , pickled vegetables and fresh cilantro – $12
Southwest Black Bean and Sweet Potato Veggie Patty -  topped  with Growing Power  greens and Chipotle Mayo* or Chipotle Hummus on a Mom and Pop’s Multi Grain Roll – $11
Grilled Chicken and Crispy Prosciutto Salad – Lemon and Basil marinated Nami Moon Farm Chicken Breast grilled and served on a bed of Growing Power greens, carrots, baked crispy prosciutto, shaved Sartori Montemore Cheese and choice of creamy Italian* or citrus vinaigrette – $12
Abby’s Salmon Salad – Maple marinated wild caught salmon on bed of local spinach with red onion, Black River Gorgonzola Cheese, served with House Made Citrus Vinaigrette.  $16

Evening Dinner Menu Available 4pm -close
For Starters
Chipotle Hummus – served with Blue Corn Tortilla Chips or Fresh Carrot Chips – $6
Curry Deviled Eggs – Olden Produce Hard Boiled Eggs combined with Hippy Wayne’s Green Apple Chutney – $7
Poutine – Canada’s contribution to World Cuisine –  hand cut French fries with Sassy Cow Cheese Curds and  House made Herb Gravy – $8
Arancini of the week -$9
Salami and Cheese Plate – Underground Meat Collective Whole Muscle Coppa Salami, Goat Salami, and featured cheeses served pickled vegetables and crostini  - $12
White Potato French Fries with White Cheddar Cheese – $7
Sweet Potato Chips – House made sweet potato chips served with smoked paprika dip – $6

Not So Much
served with choice of mixed green salad, Balsamic Carrot, Southwest Chickpea and Wheat Berry Salad or Soup of the day
Meatloaf Sandwich – We use ground grass fed and pastured beef, lamb and pork to make this moist and flavorful meatloaf. Sandwich is served open face with mashed potatoes and gravy on Mom and Pop’s Sourdough Bread. $12
Royale’* – ¼ pound Venneford farm country meats ground beef served on a Mom and Pop’s Hamburger Bun and topped with your choice of greens, onions, ketchup, chipotle lime ketchup, mustard and mayonnaise*.  $11
Royale with Cheese* – ¼ pound Venneford Farm Country Meats ground beef topped with Red Barn White Cheddar Cheese and served on a Mom and Pop’s Hamburger Bun. Choice of greens, onions, ketchup, chipotle lime ketchup, mustard and mayonnaise – $11
Portobello Mushroom Banh Mi- Marinated Portobello Mushroom caps, grilled and served on a baguette with Sri Racha Mayo* , pickled vegetables and fresh cilantro – $12
Southwest Black Bean and Sweet Potato Veggie Patty -  topped  with Growing Power  greens and Chipotle Mayo* or Chipotle Hummus on a Mom and Pop’s Multi Grain Roll – $11
Grilled Chicken and Crispy Prosciutto Salad – Lemon and Basil marinated Nami Moon Farm Chicken Breast grilled and served on a bed of Growing Power greens, carrots, baked crispy prosciutto, shaved Sartori Montemore Cheese and choice of creamy Italian* or citrus vinaigrette – $12
Abby’s Salmon Salad – Maple marinated wild caught salmon on bed of local spinach with red onion, Black River Gorgonzola Cheese, served with House Made Citrus Vinaigrette.  $16

Dinner’s Ready
Served with choice of soup or salad
Barbecue Braised  Nami Moon Chicken Breast – slow cooked and tender served with Mild or Spicy Jimmy J’s Razor Back Rib Sauce, haystack onions, tangy apple cider slaw and roasted red potatoes – $16
Meatloaf Dinner – Our house specialty meatloaf served with Smashed Potatoes and Roasted Market Vegetables $16
Wheat loaf Dinner – Made from Bulgur Wheat, Wheat Berries, Oats and lots of other goodness – served with smashed potatoes and roasted market vegetables. $15
Beouf Beorgenioun – Wine braised grass fed Top Sirloin, cremini mushrooms and carrots served with roasted garlic aioli*drenched red potatoes. – $16
KayRoo Curry – not green or red ~ it’s our unique and oh so delicious curry loaded with market vegetables and chickpeas in a sweet, and spicy – if you wish – sauce – served with jasmine rice $10

Kid’s Menu – include choice of salad, soup, mashed potatoes, small French fry, or roasted market vegetables
Hand Breaded Nami Moon Chicken Tenders – $6
Nate Grilled Cheese (white or wheat bread) – $5
Petite Royale’ – 2oz hamburger patty on a slider size bun – $6
Petite Royale’ with Cheese – 2oz cheeseburger on a slider size bun – $6
Black Bean Burger – Pint Sized Veggie Burger – $5

* Consumer Advisory - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have an existing medical condition.

Thirst Quenchers -
Flavor8 Soda
Milk – Red Barn Family Farms Skim, Whole and Chocolate
Beer – Check with Server
Wine – Check with Server
I - Tea – special blend of Passion and Black Teas (served cold or hot – unsweetened)
Beer
Wine

Eye Openers
Coffee
Espresso
Americano
Cappuccino (Vanilla and Mocha Flavor)**
Latte (Vanilla and Mocha)**
**Choice of whole milk, skim milk or soy milk

Not Much Has Changed But Nothing Stays the Same
Our menu is always and will always be changing. Our availability changes, our moods change and sometimes, we feel like doing things different. Be sure to follow the Kangaroost on Facebook and Twitter so you know about any daily specials! Opening week we will have specials featuring Painted Rock Farms Lamb, Rushing Waters Trout and Golden Bear Pork, just to name a few. Don’t worry, we haven’t become too predictable around here!

About those Desserts
Things are moving along at a pace that is sometimes hard to keep up with. Chef Kaytlin has a lot on her (dessert) plate but she has come up with an amazing list of desserts and pastries she would like to share with you at the Kangaroost.  I think when I counted yesterday there were approximately 90 different combinations of desserts she is thinking about! So, my final word on desserts is, we will always have them, and they will always be good. We will post information on Facebook and Twitter about desserts ~ as well as at our website -  thekangaroost.com.

What?? A Website for The Kangaroost?
It’s true! Mark and Deb Gehrke from Mandala Life Media are working hard to build a simple, informative website loaded with pretty pictures for The Kangaroost. We decided two weeks ago, that we would be opening on the 19th, and Mark didn’t hedge when we told him our time frame. He has been a great social media resource for me. Mark’s wife Deb does a wonderful job of creating content to help tell stories. Ironically, Deb and I knew each other 20 years ago, and have reconnected as a result of our meeting Mark (As a side note, the world really is small and we really are all connected to one another)… So, the website will be ready any day now ~ and once it is, we will let you know. But, in the meantime, we will continue to update you here ~ at the Kangaroostaurant.com

See You Soon
It’s been strange not being out with the Kangaroostaurant on the streets. We have seen many of you a few times each week and we’ve gotten to know you ~ and well, we miss you. We look forward to seeing you all at The Roost (as it is becoming know as around here). This culmination of dreaming and hard working has been a journey of immeasurable joy, sometimes frustration, often worrysome,  but most of all camaraderie. You’ve been in this with us each step along the way. Folks we never even met until we took the truck out on the streets have been there to help us out, encourage and support us. We often talk about community, but really, without the support of the community and people sharing whatever they can in the way of information, resources, moral support and whatever we’ve needed along the way, we would not be here today at this next leg in what is proving to be a long and rewarding trip!!!

This is the view of the soon to be Kangaroost. We are excited for you to come visit us!

Around here, things change on a dime. We were struggling last week to find a way to continue operating during the winter. Last year had us believing that we would easily be able to operate during the winter as a food truck. While we have had our sights set on a brick and mortar restaurant for a while, we had decided that we would wait for the right opportunity to present itself – and continue running the truck while keeping our eyes wide open looking for that oppurtunity.

As these things often go, things fell into place so much better and faster than we could have imagined. Last Friday, Jay and I were discussing what we would do to continue operating the truck. We have had several catering oppurtunities which have helped, but, that has not been enough to make up for the fact that there have been many days we’ve not been able to run.

Oppurtunity Knocks (or rings)
On Sunday, I recieved a phone call from a lovely young lady looking for a caterer for her wedding in August. When I told her that we are not able to book any more events this summer, she went on to explain that she was the daughter of the man who owned and operated Plum Hill. We had heard about Plum Hill closing and while we were sad to hear that this family run restaurant was unable to survive, we thought it might be a good fit for the Kangaroost. We reached out to the owner several weeks prior, but we were unable to connect with each other (I had the wrong contact info ).  But that worked out.  Dave, the owner was not ready to make any decisions and we were still experiencing a fairly mild winter.
But, on this day, Leah excitedly informed us that her dad was ready to move on occupying the building that formerly housed Plum Hill and his family’s dreams. They had looked at our website and thought that we may be a good fit for their space. The next day we met, and we ended the meeting everyone teary eyed, knowing that together not only would we be able to build the Kangaroost and continue to bring folks together and serve them good food INSIDE, while holding true to the values we started out on our path with. This building gives us the chance to work with another family and become a new chapter in their story. While the name Plum Hill will no longer be there, the essence of what they were about and certainly the spirit of it’s dreamer Vera “Beep” Klister.

Kindred Spirits
For those of you who aren’t familiar with the story of Plum Hill Vera had a dream not unlike ours. She wanted to have a restaurant where she could serve whole, made from scratch foods to folks in her community. Sadly, she died shortly after the restaurant opened. Her loving and kind husband Dave has tried for several years to make things work, but he wasn’t able to commit the time needed ~ so, in late December he made the very emotional and difficult decision to close Plum Hill.
When Jay and I walked in and saw the building, we both had the same thought. If we had paid an architect and a contractor to build a restaurant for us, it would look just like this building. It’s open kitchen has all the equipment we need including a walk in cooler and freezer which will continue to allow us to purchase from local farmers in the way we are used to.  Folks will be able to see us working in the kitchen. I can still turn around and say HI to everyone who walks in the door and we will always know who we are cooking for.
So, while we the Kangaroost will be different from Plum Hill, the idea of community and space and family will always be valued in this building. We have a deep respect for what Dave and his beloved Vera have done and will do everything we can to continue serving delicious local foods in this lovely space while honoring what they set out to do.  Dave has provided us with an unbelievable oppurtunity and we will give everything we have to the success of this new venture ~ We are  only starting to know each other but Jay, Mason and I all felt so welcomed by Dave and look forward to a long lasting business relationship and of course a rapidly developing kinship.

What Next?
So, the plan for now is this – we hope to have the Kangaroost open and serving food on February 19th. We are still working on the details of the menu and hours. As soon as that is finalized, we will let you all know. You can be assured, there will be plenty of oppurtunity for you to come see us, including BRUNCH on the weekends! We are excited to welcome you into this space and will feed you the same delicious, made from scratch foods prepared from local ingredients that you have come to know and love at the Kangaroostaurant. Now, we can offer you a place to sit as well as a few other luxuries.

What about the Truck?
The Kangaroostaraunt is our first love. You never forget your first love and in this case, we won’t be letting go of it anytime soon. We love food trucking, we love being out and about in communities, with the people. Parks in the summer, farm markets, festivals you name it, we’ll be there.

We were able to have an impromtu food truck meet up at Erb Park last summer ~ great chance to get to know some new folks!

folks dancing up a storm at one of the Heid Music Summer Concerts at Houdini Plaza.

This lovely couple enjoying their first dance together at a wedding we catered this summer.

The Kangaroostaurant will definitely be out and about ~ you know where and how to find us~~

Community Supported Restaurant
This move allows us to open a restaurant in a lovely space without the need for loans or investors. That is remarkeable. That is because of you and your support. We have about 30 CSR members whose financial backing has made some of this possible. We had held off with selling shares as we wanted to offer a building and facility for folks to come and sit down. We now have that and we again are going to start selling Community Supported Restaurant Shares. These shares are much like a gift certificate ~ redeemable in increments and useable for many different things including gift certificates, food, catering and most services we provide. The memberships are two year memberships(except for our first members whom we will be extending due to the delay in finding a building) and available as follows. Please note, if you’re already a member any of the information below applies to you!!! Many of you have redeemed some of your share, at the truck, but now we are so excited to say we can offer you what you signed up for!

$500.00 shares – 100 available – entitles holder to $500.00 in food at the Kangaroost, Kangaroostauant or Private Event. May be redeemed at $25.00 month increments or to cover up to 50% of catering/private event costs.  Ability to reserve tables for groups of four or more.
$1000.00 shares – 20 available – etitles holder to $1000.oo in food at the Kangaroost, Kangaroostaurant or Private Event. May be redeemed at $50.00 increments or to cover up to %50 of catering costs.  Ability to reserve tables for groups of four or more.

Both of these shares will include invitation to an annual celebration of community as well as other “members with benefits” that may come up! We need and appreciate your support as always.
It is our goal to continue to operate with out obtaining conventional bank financing. While we are able to move into the space for very minimal cost, the day to day operating expenses, as well as hiring of new employees and some minor equipment purchases, we do see the need to build on our access to operating capital. If you have any questions or would like to purchase a share, please feel free to contact us, either by email – info@kangaroostaurant.com or at 920-277-8173.
If you are a current shareholder, we PROMISE to be in touch with you later today with details as well as any other information. Things have changed from our original plans but, but only slightly. The biggest one being that we will not be opening a shared or community ktichen. We will need all the space for the truck and the Kangaroost.

To all of you thanks! We continue to pursue our dreams with your support and for that, yes, we are grateful!

Renewal
Christmas this year at the KRoo was a busy, fun and ambitious time of the year for us. We had several catering events in November and December along with sales of Thanksgiving Side Dishes and Holiday Cookies. The whole crew worked hard and when all was said and done, all of us were glad to have a little down time to rest and spend time with our families. Ironically, the end of December also requires us to renew the registration tags on the truck, which reminds me of the need to renew myself, through rest and reflection on the things that are important to me.

Plenty of time to reflect on the drive to Brule on Christmas Day. Clear, sunny and restful.

Personally, the downtime with my family meant a chance to eat a few meals together, sitting down and talking. It meant seeing Jay giddy as a kid on Christmas morning when he went outside to sit in the outdoor hot tub and ended up staying there for 6 hours! It meant enjoying the kids without the distractions of the truck and all that entails. We were able to leave town confidently knowing the truck was in the competent and loving hands of the rest of the K’Roo folks. Our employees are almost as passionate about the Kangaroostaurant and dedicated to its success as Jay and I are.

Mason and Veronica did a fine job with Rob’s help of keeping the K’Roo out and about over our short Christmas break.

I also realized, that even when I am exhausted and feel like I have nothing left, cooking good food is my passion. We spent two nights in a small cottage over Christmas. By the second morning, I was fighting the urge to wake everyone up at 6am so that I could make them breakfast. That told me that I am definitely doing what I love. Feeding people makes me happier than many of you can imagine. I take pride in the food I serve, as do the folks who work with us.

Emma and Loudon took on the hills of Brule while Jay and I relaxed. These are two good kids ~ who play well with others.

We of course, think that it’s the best food around, but you might be surprised why we think that. After winning 6 Golden Forks this year, I’ve really been thinking a lot about what makes our food so GOOD. That along with all the other Top 10 Lists out there inspired me to list the Top 10 Reasons Why Our Food is So GOOD. For those of you who are fans of David Letterman, my list pales in comparison. I will try to interject some comedy into it, but I take food pretty seriously, so that may not be easy for me. So – here it goes -

Top Ten Reasons Why the K’Roo Food is GOOD

#10 - Our changing menus offer new food experiences - We use less familiar cuts of meat, vegetables and other ingredients to keep things interesting.  We as a team don’t get bored with making the same old dishes over and over, thus keeps us creating and experimenting with new ingredients and techniques. Since we began purchasing whole lambs from Painted Rock Farms, I have learned how to braise meats and vegetables. I have to say, that it might be my favorite cooking technique I’ve learned in a while. It’s wonderful for creating tender dishes while sealing in the flavor created by the ingredients.

Braised Leg of Lamb from Painted Rock Farms

#9 - We offer fresh versions of familiar comfort foods. Macaroni and Cheese is fantastic, but add some Sri Racha Sauce or Roasted Veggies and it takes it to a whole new level of flavor.  Pancakes with a sprinkling of Indian spices, breakfast sandwiches on fresh baked butternut squash bread and our popular vegetable curries with a hint of coconut are a few more examples of ways that we take dishes many folks are already familiar with and make them better, more memorable and perhaps, even more comforting.

Macaroni and Cheese with Butternut Squash and Nami Moon Turkey

#8 – Nothing sits under a heat lamp. As a matter of fact, we don’t even have a heat lamp – at our home base or on the truck. We prepare your food to order (soups and some ready to serve dishes are made ahead and kept hot in our steam table). We do everything we can to serve each item, as soon after it’s prepared as we can. Because we prepare things from scratch, and don’t use food that contains stabilizers or artificial ingredients to preserve them, our food often doesn’t “hold” well. It’s most delicious just after it’s prepared. I am sure many of you have heard of the McDonald’s experiment where the food is left out for a month and looks the same as it did when first purchased. I wouldn’t recommend that with our food. It contains no fillers or additives to keep it fresher longer than it is intended to be. That combined with the compostable packaging materials we send it home in, may lead to a bit of a mess on your counter. That’s not to say, you can’t take it home and enjoy there (we did receive a Golden Fork for Best Carry Out) we promise you though, that your sandwich is made when it is ordered.

Plating on the truck is a breeze…

#7 - The packaging we use for our food is minimal. We do everything we can to source sustainable packaging. Our carry out containers, soda cups, lids and straws are all compostable. When you are done with them, they can be thrown in your compost bin or garbage and will assuredly not be around the landfill 10 years from now. (I should note, that there are certain trash bags that biodegrade and others that don’t. Please keep that in mind when purchasing trash bags. If the bag does not break down and the contents are not exposed to natural elements, the waste will not break down as quickly).

Biodegradable and Compostable Packaging whenever possible!

#6 – Our food is fun. We don’t take ourselves too seriously and feel that eating should be a pleasant experience. Laughter and chatting at the K’Roo are a big part of what we do. We often misspell menu items, we use terms loosely and often hack movies, songs and books for what to call things, but, it’s all meant to be fun, light and often will spark conversation. I recently had the opportunity to hear Will Allen speak and he said the he believes food and the need to eat to be the one thing that everyone has in common, regardless of whom they are or where they are from.  Food should be enjoyed, with good friends and often in good humor.

folks dancing up a storm at one of the Heid Music Summer Concerts at Houdini Plaza.

#5 - Communities gather around K’Roo food. We have seen it time and again. Large groups of neighbors bringing blankets and chairs to area parks; kids playing, adults talking and everyone having something to eat as they enjoy beautiful parks and other spots around the Fox Valley where food and communities can come together. This is not so much about our food, as about folks coming together – from many walks of life. It is heartwarming and has often had me wiping away tears when I see this happen.  Things are changing and we all look for a way to connect with each other and the fact that we can be a part of that connection of friends, neighbors and even strangers you meet in line, is an honor and truly, for me, one of the best things I’ve experienced in my life.

We were able to have an impromtu food truck meet up at Erb Park last summer ~ great chance to get to know some new folks!

#4 - Our food has been prepared by folks passionate about cooking, baking or whatever their expertise is. No one here takes food lightly. Did you know that Chef Mark spent several years working on the recipe for Lily’s Chocolate Chip Cookies? He experimented and tweaked it until finally, he has come up with what we all believe is the most delicious chocolate chip cookie around.  Lindsey has a dry erase board at home that she writes down ideas for Arancini each week.  Mason has his own ice cream company called Local Churned Ice Cream.  Kaytlin has a box as big as a suitcase with cake decorating tools and supplies. Just before Christmas, Kaytlin prepared pastries for a large catering event as well as a Rubix Cube Cake for a birthday party. All of this while in the middle of finals week at the Fox Valley Tech where she is in the Culinary Arts Program. I don’t think she slept at all that week, but everything she made was delicious, and she never complained. Anytime I asked if she needed anything her response was always, “No, I love this kind of stuff. I’m not overwhelmed at all”. Veronica spends almost as many hours volunteering for Riverview Gardens each week as she does working at the Kangaroostaurant. She someday hopes to have a farm of her own. Her knowledge of storing and keeping produce helped us to freeze carrots, tomatoes, corn and zucchini this past season. The same spirit of volunteerism is true of Rob. He too spends many hours constructing hoop houses and building beds at Riverview Gardens. Each week, these folks do stuff for the K’Roo on their own time and resources. We don’t ask, expect or even want them to do this, they just do. Because, they too love food, and want to see local food GROW in our area.

The dough for Lily’s Chocolate Chip Cookie ~ Chef Mark’s creation.

Butternut Squash Arancini ~ a very popular creation by Chef Lindsey.

One of many items baked by Kaytlin for an all desserts event over Christmas.

Maple Ice Cream with Candied Bacon – just one of Chef Mason’s fabulous ice cream creations.

#3 – The truck itself is a big part of what makes the K’Roo so good. Jay spends much of his day caring for and preparing the truck for service. He changes the oil in the generator, he keeps the propane and clean water tanks filled, changes the fryer oil, schedules maintenance on the fire suppression and ventilation systems, loads and unloads the truck,  keeps the music playing and does just about anything else you can think of to keep the truck on the streets, clean and in good running condition. He will often joke with you about being lazy, but, don’t let him kid you. HE IS NOT LAZY! He has the most physically demanding job of any of us. The truck is Jay’s “baby”. He knows it inside and out. What he doesn’t know, he learns. The beautiful wrap and the well-built cookery on wheels, all make the K’Roo experience GOOD.

Always a blast when the K’Roo shows up! The UW Marching Band was playing around us and I couldn’t resist!

Jay wears this when he’s working on the truck in the winter ~ warm is the key to running the truck in the winter.

When Jay’s not running the truck, he’s often helping serve food or even wash dishes. He does it all, and I’m not kidding.

#2 GOOD (great) INGREDIENTS make the food what it is. We don’t do anything complicated or magical to the food. When you start with fresh, clean, and wholesome food, you don’t have to do anything to make it delicious. We put it together. We do everything we can to maintain the integrity of the ingredients. A cheeseburger should be just that. We were recently asked to submit a recipe for our cheeseburger and we all looked at each other and said “Recipe?” Our hamburgers are as delicious as they are because of the meat – Venneford Farms Ground Chuck, the cheese – Red Barn White Cheddar Cheese and the buns from Mom and Pop’s Bakery in Kimberly. Throw on some delicious toppings and that is a great burger. No hocus pocus or tricks to make them taste beefier or cheesier – just high quality, fresh, local and clean ingredients. This is true of all the dishes we prepare. We are very proud of our suppliers and where we purchase the ingredients we use from. We have been working with some of these folks since day ONE! Olden Produce, Red Barn Family Farms, Vennerford Farm Country Meats and Trust Local Foods are several of the folks whose food was served at our tasting events we held before we even had the truck. They have stood by us for the past year and a half during times that were not always the greatest. We’ve worked out communication problems that occur when you deal with two folks trying to run a restaurant with no experience. We have learned so much from these folks and are deeply grateful to them not only for their commitment to producing good food, but also for their HARD, TIRELESS and often THANKLESS work. Over the past year we have also learned a lot about what we want in suppliers and that not all local producers are the right fit for us. We have also learned that by expanding our sight and meeting new folks, we’ve been able to forge many new relationships. Nami Moon Farms, Trusted Earth Farms, Painted Rock Farms and Riverview Gardens are a few of the newer relationships we have established and look forward to growing together and continuing to bring the fruit of these folks hard labor to tables here in the Valley. HIP HIP HOORAY for FARMERS!

Tracy Vinz of Olden Produce CSA Showing off one of her Naked Neck Chickens

Produce used from the Riverview Gardens for a recent catering event.

And FINALLY, the #1 reason our food is so GOOD!

YOU – Our friends, customers, fans, followers, supporters and cheerleaders. You give us feedback. Good, honest feedback about our food, your experiences and just about anything we ask for. You encourage us when times are difficult such as flat tires and snowy weather and high five us for a job well done. You find us, and follow us wherever we go. Folks have come to the truck from several different states and countries. In the next summer we will be catering weddings for folks who grew up in this area but have since moved to New York, Colorado, Portland and Minneapolis. What an honor to have a future bride and groom tell us that they’ve never been to the truck but have heard such fantastic things about it that they would like to hire us for their wedding – some of them, without ever even eating our food. Whew. That’s humbling. That is thanks to you. All of this encouragement and support is what drives us and motivates us to continue working so hard, and doing all the things we do so that you enjoy the food you eat from the Kangaroostaurant.  Each week that we can pay our staff and continue doing what we love is a blessing for Jay and I. We’ve made countless new friends, while many of our lifelong friends continue to stop by to say hello and catch up. It’s hard work, we have all had to put things “on the back burner” in order to continue doing what we do. But, YOU make it worthwhile. You inspire us every day to be better partners, parents, friends, people, coworkers and bosses.

Miss Ellie Mae ~ big fan of the K’Roo!

2013

So, as the New Year approaches, we will you all the best this New Year can bring – but most of all, we wish you happiness. We are happiest when doing what we love and you give us that opportunity each and every day – we hope you have the opportunity to experience that happiness in your life as well.

Peace + Love to You and Yours,

Jay, Kelly, Emma, Loudon and the Rest of the K’Roo Crew

P.S. – Sorry, not a lot of humor in this Top 10 List but some in the pictures!

We LOVE to BAKE!
Here at the Kangaroostaurant, we have three folks who have a passion for baking. Chefs Mason, Kaytlin and Mark will be leading the K’Roo Crew in baking for you once again this year. Our treats are made from scratch ~ and we use local eggs, butter, preserves, milk and whatever else we can find from local providers.

Place orders at the truck, by phone 920-277-8173 OR by email info@kangaroostaurant.com

We will be taking orders through December 22nd. Please order early to ensure we have what you need!

Peanut Butter Buckeys from last year – each one rolled by hand and dipped in chocolate.

Gift of Goodness
These treats are made with lots of love ~ and definitely GIFTABLE – They make a great hostess gift and are as close to homemade as can be so your co – workers will love them at your Office Cookie Exchange!

This is one of many gifts we’ve received, and has been hung in a place of honor on the Barnes’s Family Tree. In case you didn’t know, Jay is quite the Simpson’s Fan!

Whatever Your Celebration
We wish you the very best ~ whatever your reason for celebration. May these days be filled with everything you wish for. The multitude of kindnesses you’ve shown to us over the past year have left us all feeling blessed and our wish is that kindess be returned to you all!

Happy Holidays from most of us (missing Rob and Kaytlin) to all of you!