At Wild Turkey Grill, the culinary team is driven by a vision for a better way to cook and serve food. Recognizing the industry challenges of food waste, constant deliveries, and a significant carbon footprint, the restaurant has dedicated itself to a more sustainable path that reduces impact while enhancing flavor.
This commitment led to the creation of the Wild Turkey Grill garden. Born from a desire to break the cycle of inefficiency, the garden began its first season as a unique trial run. Instead of relying on purchased seeds, the kitchen gave new life to culinary scraps. Tomato ends, scallion roots, and herb cuttings were planted in the soil and eventually flourished into a lush, natural garden free from chemicals.
In season, that once empty patch of earth overflows with basil, rosemary, thyme, oregano, bell peppers, cucumbers, butternut squash, red sorrel, shiso, and clary. The team also utilizes companion plants chosen for their air purifying and pollinator friendly qualities. The harvest touches every plate on the menu, infusing dishes with fresh herbs and seasonal vegetables that bring vibrant, homegrown flavors to guests. One standout example is the mushroom ravioli, which now shines with fresh herbs picked right from the property.
The impact extends beyond just growing food. Wild Turkey Grill has fully embraced a full circle approach by composting nearly 60 gallons of food scraps each week. This process turns waste into rich soil that nourishes the garden, fueling future harvests and significantly reducing the restaurant's waste output.
What started as an experiment has become a source of pride for the entire establishment. The garden is proof that a kitchen can be both creative and conscious, serving food that delights diners while respecting the environment. It stands as a reminder that small changes, such as planting scraps and composting leftovers, can grow into something beautiful and root the future of Wild Turkey Grill in sustainability.
