From the Smoker to the Soil: How We’re Growing Flavor at 2fifty
At 2fifty, flavor starts long before it hits your plate. It starts in the wood we burn, the fire we build, and now the herbs we grow.
A few months back, we launched a new project inside our kitchen: a small garden, filled with basil, mint, rosemary, thyme. Grown by hand, just steps from the smoker. Why? Because we believe fresh is sacred. And if we can harvest it ourselves, we know exactly what we’re serving.
We teamed up with Victor John to get this idea off the ground. Like barbecue, it’s a process. Some things go smooth the basil’s loving the heat, the mint is thriving. Others, like parsley, are taking more patience. But that’s the craft. You learn by doing, and adjusting.
Now we’re stepping into microgreens starting with cilantro. Will it taste different than store-bought? Will it keep up with what we need in the kitchen? Those are the questions we’re chasing, one tray at a time.
The real challenge is the environment. Indoors, humidity shifts, light moves, seasons change. Even with monitors and sensors, nature still calls the shots. But just like fire management in a smoker, it’s about feel, flow, and respect.
For us, this isn’t just about being sustainable. It’s about being intentional. From sourcing our meats with care to growing what we can in-house, every step is about serving food with purpose no shortcuts.
So next time you taste that burst of basil on your plate, or that pop of green in your taco, just know: it didn’t come from a box. It came from right here.
All wood. All good. And now, a little green too.
👉 Go check out the video we made about this on our Instagram see the garden in action.
