We have totally maxed out our cooler space.

Without the Culinary Kitchen, we would not have been able to start this adventure. They provided us the chance to see if this idea would fly, or drive as it would be, without the risk associated with purchasing a building and prohibitive start-up costs.

Next Step
Over the past few months we have been looking into several different opportunities and possibilities for growth. A few months ago, the idea of a CSR (Community Supported Restaurant) was presented to us. Claire’s in Vermont is one of the pioneers in this area. Another example of a CSR is Tabella. Both are thriving in their communities, and we thought why not here? So we began researching and talking to folks and listening. In the course of these discussions we also realized the need for value added processing facilities, as well as retail outlets for growers, producers, and processors of local, sustainable foods.
The gears have been turning and shifting and Jay and I finally came up with a plan. One that would not only allow the Kangaroostaurant to grow and continue to roam the streets of the Fox Valley and beyond, but also allow us to open a Community Supported Restaurant, the KangaROOST as well as provide processing space and a retail outlet to farmers, growers, artisan bakers, and any other member, sustainably producing local foods.

The Perfect Place
After a bit of searching and lots of conversations, we have found the perfect space and have placed an offer to purchase on the property at 1915 North Richmond Street. This building has been home to several different restaurants over the past 15 years, most recently, Bella’s Italian Meat Market. The property has a large kitchen, as well as an area that has been certified for Meat and Cheese processing by the USDA. We are very excited to say that the space will not only offer us the ability to grow, but also, offer the opportunity for the farmers, growers and value added processors, the opportunity to grow as well.
Yesterday, we were able to participate in an event on one of the Red Barn Family Farms. It was awesome to be serving in the same place that the food we were serving began. Folks were eating next to the farmer. The milk producer was there. All the pieces of the food chain, together in one place. It was awesome. And this picture was taken. The one before the pose. Notice all the smiles and laughter. The day, with all it’s work and preperation, was so much fun and so energizing.

So we vow to continue bringing everyone together at the same table. This new space does just that. Every partner in the local food community will have a stake in the success of our business, other local food businesses and the growth of the local food culture in Appleton. It will take time to change the way we think about food. We are constantly learning and changing the way we do things to make things more sustainable and ethical for everyone.

How it Will Work
Starting today, we are offering the sale of memberships, or shares, to this venture. Please keep in mind that the restaurant and retail portion of the venture will be open to the public. So, in order to dine with us, you do not need to be a member. However, in order to get this thing rolling, we need capital. It is imperative that we show our bank (and us), we have the backing to support this venture. Aside from the reassurance that this provides, it reduces the risk to any one entity or individual and shares the risk with many. While there is always some risk in starting a new business, this spreads that risk minimally amongst members. It also provides a sustainable approach to business start-up.  Jay and I have realized the many difficulties associated with starting a new business, the primary one is financial. There are many behind the scenes costs and unpredictable events that make a succesful new business start-up a rarity. We have everything we own into the Kangroostaurant ~ and we have, with your continued support, made it to this phase.  Not only are you investing in the Kangaroostaurant, but the community as well. Growing the local food system will build not only a strong sense of community, but by increasing consumer dollars spent on local food by 15%, the potential to inject millions of dollars into the local economy exists. This happens by shopping at Farm Markets, CSAs, Co – Ops and yes, Community Supported Restaurants.

Please call us if you have any questions. Some of this seems complicated, but it is really quite simple. Every dollar invested in a community member share is redeemable over a two-year period for LOCAL FOOD. That means, your investment will stay here. In this community, BUILDING and GROWING this community. Our phone numbers are Kelly 920-277-8173 or Jay 920-915-1491. Please note, we are limiting the number of shares for each option for a variety of reasons, primarily, we want to be able to accommodate what we are offering as well as still allow for folks who aren’t able to make the up front purchase the opportunity to enjoy our food and what we are about.

• Community Member Share—$500 level (2 year membership) 150 shares available- benefits to include:
  •  10 share cards valued at $25 per year for use at the restaurant or truck  (can be transferred as gifts to friends or family) per year.  One card can be used per month.
  •  Annual Member Dinner
• Community Member Share—$1000 level (2 year membership) 10 shares available—benefits to include:
  • 10 share cards valued at $25 for use at the restaurant or truck per year—can be transferred as gifts. Maximum of one card redeemable per month. 
  • 10 share cards valued at $25 for use in Retail area per year—can be transferred as gifts. Maximum of one card redeemable per month.
  • Annual Member Dinner
• Producer Shares (all sustainable producers welcome)—$1000 merchandise Credit  plus $1000 cash investment (1 year membership)—5 shares available— benefits to include:
  • 10 gift cards valued at $25 per year for use at the restaurant or the truck per year – (transferable to friends, family, or customers). One card can be used per month.
  • Shelf space (approximately 3’x3’) to market and display goods for sale in retail area.
  •  Annual Membership Dinner
• Processor Level Shares— $1500 ( 1 year membership) 10 shares available—benefits to include: (available to growers, farmers, processors providing value added processing to sustainably produced foods)
  • 100 hours of processing time in commercially licensed kitchen (additional time available at additional ($7/hour)—yet affordable cost. All equipment in restaurant kitchen will be available to processors. Any special equipment will be obtained by processors.
  • Dry Storage, Walk In Cooler and Freezer Storage Space (amount of space needed by processors will vary greatly. We will work with any potential processors to ensure our ability to accommodate their storage requirements. This will mean different requirements of storage for each individual processor. In this facility, we will work to accommodate a wide range of storage needs – understanding that it will also vary according to season for each processor).
  • Approximately 3’x3’ retail shelf space in retail space (cooler and freezer space will be available in retail area as well)
  • 3  – $25 Cards to be used at either the restaurant or truck
  • Opportunity for processors to gain visibility of their product as well as conduct various types of marketing to judge whether their product is marketable and able to grow into a full-time sustainable business.
  • Annual Member Dinner

There are also larger investment opportunities available. If you or someone you know is looking to make an investment in a small business, PLEASE contact us.

Let it Be So
That’s it. That’s the plan. Now we have to get moving. We have a lot to do in about 3 weeks. In that time we need to prove to the bank in terms they understand (dollars) that we have the backing and support to make this happen.

If you want to purchase a share, please call us today.
Kelly – 920-277-8173
Jay – 920-915-1491
or you can email -
info@kangaroostaurant.com

Please share this with your networks. This is a whole new way of doing things and we need your help.

Whew
So, this is the biggest sales pitch either of us have ever made. It is unsettling yet exciting. Interestingly enough, neither Jay or I enjoy sales. But, we do enjoy what we are doing and are passionate about this, and understand, that we need to sell to continue. So, thanks for your business, your support and as always, your kindness. You are indeed the best of the best when it comes to customers. Many of you have become our friends and we are thankful for your support, in any way – especially, your kindness in thought! We know that so many of you are cheering for us and rooting us on…so please above all, keep that up! And always THANK YOU!

See you on the streets…

Jay and Kelly

The Appleton Public Library is surrounded by these beauties!

As you have noticed, things are starting to brighten up outside. Spring bulbs are in full bloom, flowering trees are blossoming, grass is greening, the Kangaroostaurant VIP Lounge and returned, (new and improved) and yes, fresh produce is making its way back to this region.
Over the next few weeks, we will be serving up lots of GREEN. Kale, spinach, ramps, and spring greens are headed our way in full force. We are looking forward to some new and fun ways to use these local and good greens. We have already recieved some Kale and mixed greens from Olden Produce and are looking forward to more Kale and Ramps coming today from Trusted Earth Farms. Both of these CSA Farms have a FEW shares still available. Be sure to check out their websites for more information regarding shares.

Organic Spinach from Trust Local Foods

Trust Local Foods, a local foods distributor, has also provided us with fresh Parsley from Good Grief Market Gardens as well as many of the fresh cheeses and grass fed meats we have been using lately. Their new website has lots information about buying local as well as access for you to many of the items we use on the Kangaroostaurant.
So, remember to look up and notice the color all around you. I was struck by the beauty of the trees at the Appleton Public Library last week. I hadn’t noticed all the blossoming trees before. It dawned on me that the trees had probably been there a while, I was just too busy to notice them. But, this year, I noticed them and they are stunning! In case you haven’t seen them, here’s another glimpse. As color returns outdoors, so will the color return to our menu ~ We’ve  made it through winter and SPRING is HERE!
See you on the Streets!

While I wouldn’t say any of the tasty treats Chefs Mark and Mason create are healthy I can guaranty you there is nothing like the ingredients found in this pre made frosting sold in 5 gallon pails UGH. If you are going to have a treat, I suggest one made with REAL ingredients- eggs, milk, butter (not But – R).

So enjoy these photos of some real treats we’ve made spotlighting some of the best eggs, butter, milk, chocolate and other premiere ingredients. See Our Suppliers to find out more about the local businesses we support.

Thank you for your support as we try to bring delicious, creative and good food to you from our delightful little cookery on wheels!

See you on the street.

Stop down on Washington Street for a hand breaded Walleye Fillet Sandwich -$6.50. We will be in front of the Appleton Public Library all day – open until 6:30.

Kelly is responsible for the terrific posts you read here, but I wanted to crowd in on her territory, so I’m doing this one. A couple Saturdays ago, the K’roo was closed due to the cold weather. With an unexpected day off, I had time to revisit 2 movies from 1975 that I really like, but probably haven’t seen in 25 years. If you don’t know, I was raised on television and movies; so much of my perspective (and everyday conversation) is highly influenced by popular culture.

What do these two guys have in common?

On top is Jonathan E, the world’s greatest rollerballer in the futuristic film Rollerball. The character on the bottom is probably more recognizable; he is RP McMurphy from One Flew Over the Cuckoo’s Nest. While at I didn’t at first make the connection to the happy coincidence of seeing both of these films in one day, it turns the two characters are very similar and made me think about myself, what we’re trying to do here at the Kangaroostaurant, and with our lives.

Jonathan E is a winner who isn’t sure he is one. He is a stand out athlete in a rather bleak future. He excels at a game created by the corporations that rule the planet; a game that is meant to show the futility of individual excellence. A game he loves, but chose over all else, including his family. With its violence and ever changing rules, rollerball’s participants are usually hobbled by the game in a short time; but not Jonathan. He refuses a retirement option thrust upon him by the governing executives, so the corporations for which he plays unabashedly change the rules to ensure his demise. He continues to stand out while others around him fall, but the pressure of the game and his own confused existence take a heavy toll.

RP McMurphy is a loser who believes he isn’t. He is a social outsider, a convict who is transferred from prison to a mental facility to have his status evaluated. RP’s problem is that he is violent and tends to resolve issues with his fists. What Jonathan is rewarded for, RP experiences only punishment. While doing time in the mental ward, RP changes those around him and finds himself changed, as well. The patients he meets at the beginning of the film are better at the end for having met RP He involves them in their surroundings. He treats them with equality and humor. He even steals a school bus and takes them all fishing. This is a far cry from the way the patients are treated by their attendants and physicians, receiving medication, disrespect, and far worse treatment when they attempt to assert any individuality.

What do these guys have to do with a food truck?

Well, very little, but their stories remind me of the way we lived before Kelly came up with this concept, how we struck out on our own story, and the way we live now. I’m a fairly malleable guy. If I find something I can do well and get paid for it, I will to remain there, regardless of my level of happiness or satisfaction. RP is like this in the beginning of Cuckoo’s Nest. Basically doing his time until another controlling entity tells him it’s time to move on. Like Jonathan, both Kelly and I were part of corporations before we struck out on our own. Jonathan remains in a game that he sees as his only form of expression, even though his accumulated wealth and notoriety would easily allow him to skate away. Both Kelly and I did well in our previous jobs, but were very unhappy. Every Sunday night was an exercise in dread and Monday mornings were full of tears and silence. Neither one of us wanted to be on the path we were on, but were very hesitant to make any change. Corporations provide a lot of desirable things that a small business may not: short work days, health care, a paycheck. When Kelly stumbled on the idea of doing something she loved (literally googling “restaurant low startup costs”), I was hesitant. The more she talked with me and voiced her ideas, the more I saw how this could work. Between our two personalities, we planned carefully and took enough risks that got us to where we are now. Still running a food truck. In Winter. In Wisconsin. Pretty amazing.

In Rollerball, Jonathan continues to excel at a game where the rules constantly change and seem to be implemented to ensure his demise. RP’s rules are sternly put in place by the establishment, but whose consequences are greater the more disobedient he becomes. Running our business can be like that, as well. The gamut of knowledge I’ve accrued is massive: from changing the oil in a deep fryer to changing the oil in a generator; and a thousand other details, tricks, and hard lessons. Every day brings more and more challenges and sometimes it seems like the rules are changing just to get us. I can get stuck in this selfish thinking, until I realize that we have exactly what Jonathan and RP have: fans and friends that look to them for leadership and inspiration. I’m lucky enough on a daily basis to have someone tell me, email me, or shout from a car, just how much they love what we’re trying to do. Those words of encouragement are why we keep playing the game every day, and to be honest, why we can’t wait until the next match. While the outside pressures may be immense, once we get on the truck, like Jonathan on the track or RP taking the patients fishing, it is thrilling and awesome to be doing what we love.

What do these guys say about life?

The bottom line is that these characters, due to desire or necessity, are fighting their battles from the ground up. We like to think we’re doing the same thing. Our goal is to cook great tasting, locally sourced food that everyone can enjoy and that we can have fun making. It can be difficult to take a chance and push against the standards of society. Whether it be quitting a normal job, refusing to quit when offered retirement, buying a food truck, or stealing a bus to take your buddies fishing. They’re all crap shoots. Things end ambiguously for Jonathan and badly for RP. However, due to RP’s example, one of his fellow patients literally removes the obstacles in front of him and escapes to a better day. What our ending will be remains to be seen, but so far it has been a terrific ride and we hope, like the fans and patients in these films, you will stick with us.

We had help from our kids and recruited a few extras but we were able to host approximately 30 people and give them an oppurtunity to provide feedback on the food. Throughout this process, we used Facebook and Twitter to spread the word. We were funding all of this ourselves and had no money to spend on marketing ~ so we turned to what we knew and starting building a following. At first it was slow, but after this first tasting, it gained momentum.
The Vegetarian Style Tasting was a huge success. Apparently, the vegetarians in our area LOVE good food and were hungry for something new. That night approximately 100 folks turned out to sample our Sloppy Roo and a few other vegetarian offerings.

We learned a TON in those days. First and foremost, we learned that the food we were serving was what people were looking for. We also found that Social Media was the way folks found out about what was going on in our community. The majority of the attendees at our second tasting were people we had not met before but who had heard about us through Facebook or Twitter. This was encouraging to know that people were talking about us and spreading the word.
So, we continued in our journey by offering a limited menu lunch delivery service. Again, our only marketing was done through social media. For a few months in May and June while waiting for our truck, we would post a weekly menu and Emma and I would cook food and deliver to a few people in our community. The word was spreading and we were becoming more familiar with cooking on a large scale, timing and most of all, what people were looking for.

Throughout this entire process, we were waiting patiently for our truck and building a strong following of loyal and hungry customers. In July, Jay and I headed to Texas to pick up the Kangaroostaurant with the support of friends, family and a social media community ready for our return! Through Facebook we were able to share the experience with 0ver 300 people in our community. This was the first look for all of us at this Cookery on Wheels we had been waiting for.

And so it continued, we shared pictures of things we saw along the way. We were featured in the Post Crescent in a couple of articles and our following continued to grow. The thing we like about Facebook and Twitter is the ability to share not only what we are cooking but also, what we are seeing. There are so many wonderful people and places in our Community. We love that we can tell you about them. I am often compelled to ask “can I take your picture” and people are always happy to oblige. A friend once told me that everyone has a story to tell and IT”S TRUE! The stories we hear are often deeply personal, some very funny but most importantly all of them are what connects us together. So I like to share about them and let people know what other folks, maybe their neighbors,  are doing.

Mile Marker 2000
And things continued to grow. You told your friends, we were on Good Day Wisconsin, met Millaine Wells from Channel 5 and had a lot of good fortune and publicity along the way.
We now have over 2000 fans on Facebook and nearly 500 fans on Twitter.  So we thought it would be a good time to celebrate.

Let’s Party
This week, February 13-20th, we will be having a TON of fun! Each day, we will be giving away a $20.00 gift certificate to a customer from that day. Once we have cooked your order, we will ask you to write your name and phone number on the back of your ticket and drop it in the “hat of the day selected by Jay”.  At the end of each business day, we will draw a name and post the winner on Facebook and Twitter. For those who don’t do Facebook or Twitter, we will also post on our Website ~ or if you would like we can call you. We will start over the next day.  This week’s menu will be fun and feature “tons” of food. With the help of Chef Mark, Chef Lindsey, and our newest Chef – Mason, we will be offering a special treat for you each day as well as our way of saying thank you! Thank you for spreading the word to your friends, thank you for coming out to eat and most importantly, thank you for welcoming us and this new way of eating and thinking about food and community into YOUR COMMUNITY. You have all shared a little of yourselves and your family with us and we will continue to do the same for you!

Thank you and see you on the streets!

Ingredients:
10 ounces bittersweet chocolate, chopped fine
5 large egg yolks
5 tablespoons sugar
1/4 teaspoon table salt
1 1/2 cups heavy cream
3/4 cup half-and-half
1 tablespoon vanilla extract
1/2 teaspoon instant coffee or espresso powder mixed with 1 tablespoon water

Whipped Cream
1/2 cup heavy cream , cold
2 teaspoons sugar
1/2 teaspoon vanilla extract

Raspberry Coulis
12 ounces fresh raspberries (or thawed if frozen)5 tablespoons tablespoons granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon juice

Directions:

1. Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.

2. Whisk yolks, sugar, and salt in a medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook over medium-low heat, stirring constantly and scraping bottom of pot, until thickened custard registers 175 to 180 degrees. Do not let custard overcook or simmer.

3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso or coffee. Fill eight 5-ounce ramekins half full. Gently tap ramekins against counter to remove air bubbles. Spread thin layer of Coulis over chocolate. Fill ramekins with remaining chocolate mixture.

4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.

5. Dollop each pot de crème with whipped cream. Finish with a fresh raspberry and fresh mint leaf.

FOR THE RASPBERRY COULIS (recipe from Cook’s Illustrated):  In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

FOR THE WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk, beat cream, sugar, and vanilla on low speed for 30 seconds. Increase speed to medium for 30 seconds, then increase to high until cream forms soft peaks, about another 30-45 seconds.

Notes:
We prefer pots de creme made with 60 percent cocoa bittersweet chocolate. A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.