Kohler's Lost Sheep food truck feeds the resort's most casual golf course

Late in the afternoon at The Baths of Blackwolf Run, the light comes in low over the tall grasses, and the gathering point is a gravel apron on the way to the first tee. A charcoal truck sits there with its serving window propped open, a pair of caged lamps on either side and a ram's-head sign that reads The Lost Sheep. Golfers eat at wooden tables a few steps from a pond edged in stone. Behind them, someone is putting out on a green.

The Lost Sheep belongs to Kohler Co., the kitchen and bath company, which runs a golf and spa resort in the Village of Kohler, Wisconsin. It serves daily from 1pm until dusk, weather permitting, through October 18, according to the resort's website. Kohler describes the offering as "fresh, casual eats," and the casual part is the point.

A course built to be the easy one

Destination Kohler is better known for heavy golf. Its two championship venues have hosted two U.S. Women's Opens at Blackwolf Run and three PGA Championships at Whistling Straits, and its hotel, The American Club, carries Forbes Five-Star and AAA Five-Diamond ratings. The Baths is the counterweight.

It is a 10-hole par-3 course, designed by the late Herb Kohler with Chris Lutzke, a longtime associate of Pete Dye, and tucked onto 27 acres between the first and 11th holes of the Meadow Valleys course. Four water features give it its name, a nod to Kohler Co.'s history in bathing design. It is walking only, with no motorized carts. There is a two-acre putting course with 18- or 27-hole routings, free putters, and hickory-shafted rental clubs for anyone who wants to play the old way.

When the course opened, Kohler built a log cabin food-and-beverage station with outdoor seating and a firepit around the opening hole. The truck now parks near that cabin and patio. Together they make a small outdoor hangout at the start of a course Kohler pitched, when it opened, as a closer after a day on its 18-hole courses.

What Kohler said it was for

The truck arrived as one line in a list. When Kohler announced its 2024 golf season in April that year, Mike O'Reilly, general manager of Whistling Straits and Blackwolf Run, named the season's key enhancements: longer gaps between tee times, new outdoor areas, and "a Kohler-owned food truck," as the Sheboygan Sun reported. The longer gaps were concrete. The 18-hole courses moved to 13-minute intervals between groups from 10, and Whistling Straits added a stone patio and four fire pits built into the hill above its 18th green.

Seen together, the changes are all about time and space after a round: fewer groups on the course, more places to sit outside once it ends. The truck fits that pattern. According to the same report, Kohler said it would serve hot food, sit next to the first tee at The Baths, and also "move around in support of Destination Kohler events, such as Kohler Food & Wine," the resort's food festival.

That second job is the case for wheels. A clubhouse kitchen serves the building it is in. A truck can serve the par-3 crowd every afternoon of the season and then go where the resort's guests are gathering for events. Its hours are its own, too. Kohler's weekly guest guide lists both clubhouse restaurants, at Blackwolf Run and Whistling Straits, from 6:45am to 10pm; the truck opens at 1pm and runs only until dark, covering the afternoon and evening rather than the full day. That guide, for the first week of October 2026, files the truck under "Golf Course Experiences" beside the two restaurants, and it has a season of its own: posted service ends October 18. Kohler also lists it on the Blackwolf Run Restaurant's dining page, presenting it as part of the resort's own dining rather than an outside vendor.

The menu

The menu is short and built for eating standing up or at a picnic table. As posted on Kohler's website in October 2026, everything revolves around a $12 loaded bowl. Guests choose a base (yellow saffron rice, corn chips, tater tots, French fries or lettuce), a protein (pork chorizo, chicken tinga or beef barbacoa) and toppings that run from pico de gallo and guacamole to crema, jalapeños and cheddar. Additions are $7 each: Mexican street corn, fries, cheese curds, and two ice cream sandwiches, one chocolate chip and one snickerdoodle.

The cheese curds are the Wisconsin touch. The rest is food a golfer can order between holes without sitting down to a meal, which is what a walking-only short course needs, and the two-acre putting course gives groups a reason to stay into the evening. Kohler's own photographs of the truck were taken in that light, with the sun almost on the horizon and guests at the tables.

The truck itself

The vehicle is part of the pitch. Under the box is a vintage Chevrolet: chrome grille, round headlamps, a Chevrolet badge on the hood. According to The Hudson Trailer Company, which built it, the starting point was a 1949 Chevrolet Loadmaster that had already been turned into a flatbed. The builder says it removed the flatbed, extended the chassis, built the food-truck box with a full kitchen, and made it to sit at Blackwolf Run.

The box is styled to match the setting more than the street. Its sides are clad in dark horizontal boards under a rounded roof. The front wall, above the cab, is natural wood, and so is the frame of the single wide serving window, which has a fold-out awning and the two caged lamps for evening service. A propane tank rides on a rack at the back. In Kohler's photographs from the course, it wears the ram's-head Lost Sheep sign, with potted succulents and a few pumpkins at its base.

The menu carries the same mark: a ram's head over a pair of crossed golf clubs. Kohler does not explain the name on its site. What it does make clear is the job: a kitchen on wheels that gives the resort's most informal course a place to linger, and that can be driven to wherever the next crowd is.