Marshall has recently grown into a culinary hotspot. With the surrounding farms and proximity to I-66, the town is particularly suited to the “farm-to-fork” movement. So are Neal and Star Wavra, the owners of Field & Main and devotees of shortening the distances between farms’ fields and Marshall’s Main Street (hence the name).
Field & Main’s interior is modern rustic: pastoral, understated, the floors delightfully uneven in places. Chef Anthony Nelson’s menu reflects this dedication to Marshall’s agricultural heritage, paying homage by featuring the farm within the dish’s description, such as the coho salmon with Lindera Farm magnolia vinegar, mustard greens, and pickled radishes. Nelson, a graduate of the Culinary Institute of America, adheres to a simple, proven equation: simplicity plus locality equals quality. The only pyrotechnics come from a wood-fired hearth he designed with local blacksmith Ben Bjorklund. Neal Wavra, a revered local sommelier, furthers this pursuit by favoring Virginiawines.
Recipes in the March/April 2017 issue:
Pulled Pork Benedict with BBQ Hollandaise on Jalapeño Cornbread
Shrimp and Grits
Story by Morgan Hensley, photography by Jaclyn Dyrholm