Food Events
Defining Piedmont Cuisine
with Chef Ian Boden
June 25, 2025
6 – 9 pm
Field & Main Restaurant
Marshall, VA
About this Event
Field & Main is honored to welcome James Beard Nominated Chef Ian Boden of Maude & The Bear for a Root to Table: Taste of Excellence Series. Root to Table is an organization that supports and promotes the dynamic food culture of the Virginia Piedmont. Field & Main Chef Tyler Johnston and Chef Ian Boden will prepare a multi-course menu that showcases the bounty of the Virginia Piedmont as interpreted by two different culinary approaches. Each course will be paired with a Virginia wine selected by Proprietor & Sommelier, Neal Wavra. This evening offers a rare opportunity to experience the cuisine of two restaurants in one place. The menu with pairings is offered for $199 per person plus tax and service. Spaces are limited. Reserve your place at the table here.
Register NowGet ready for a weekend packed with culinary delights!
Your journey begins on Friday night and continues with a full day of food immersion from 9 am to 11 pm on Saturday. On Sunday, we wrap up with a healthy breakfast and a final visit to the Culinary Marketplace, where you can stock up on food and artisan wares to take home. But don’t worry, if you need a break from all the culinary excitement, Ball Knob offers three hiking trails, a relaxing pool scene, and a new spa for you to unwind.
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Root to Table is thrilled to partner for the first time with Mountain Lake Lodge to bring you an unforgettable culinary experience:
A Three-day Event
Friday, June 13
Welcome & Check-In
4:00 pm
- Arrive at Mountain Lake Lodge
- Settle into the Blue Ridge Mountains
Brews, Bottles & Bites
6:00 - 9:00 pm
- Craft beer, ciders, and fine beverage tastings
- Live acoustic music from local musicians
- Meet the makers, brewers, and distillers
- Bonfire under the stars
Saturday, June 14
Rise & Shine: Breakfast
8:00 - 9:30 am
- Interactive breakfast stations
- Farm-to-table dishes
- Live demonstrations from local chefs
Farmers & Flavor Marketplace
12:00 - 4:00 pm
- A lively, interactive experience celebrating local flavors and craftsmanship
- Artisan vendors
- Locally inspired bites
- Live cooking demonstrations
- Music of Southwest Virginia
Roots & Relax: A Culinary Journey
6:00 - 9:00 pm
- Multi-course dinner
- Chef-curated menu
- Fireside gathering
- Gourmet s’mores
- Live music under the stars
Sunday, June 15
The Artisan’s Breakfast Table
8:30 - 10:30 am
- Open-air breakfast
- Scenic mountain setting
- A perfect farewell
Root to Table's Guest Chefs
Meet Guest Chef Ian Boden, Maude & The Bear
Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation.
Meet Chef Neal Wavra, Field and Main
Neal Wavra is the proprietor chef & sommelier of Field & Main Restaurant in Marshall, VA. Neal and his wife Star opened the restaurant in September 2016. He is recognized as one of the leading experts on the Virginia wine industry and currently the director of the Loudoun County Wine Competition and a Virginia Governors’ Cup judge.
Neal is also an executive board member at Root to Table, an organization dedicated to strengthening and celebrating the local food movement throughout the region.
“My professional mission is to use local food to connect with people and foster community. A robust local food system addresses much of what is needed to thrive as humans; sustenance and celebration, connection and community, security and sustainability. Organizations like Root to Table seek to illuminate the various actors whose work contributes to our local food system. I am pleased to play a roll in supporting this effort.”
Meet Chef Tyler Johnston, Field and Main
From Michelin Stars to cooking under the stars, from the sea to the city, Chef Tyler brings a spectrum of experience and exposure to the culinary diversity redolent in our region. He has held positions such as the Junior Sous Chef at Rose’s Luxury and Executive Sous Chef at Mirabelle in Washington DC.
Prior to his city stint, he ran several seafood concepts in and around his home in Hampton Roads. Most recently, he was the Chef de Cuisine at the elemental food truck-cum-outdoor seasonal restaurant known as Sumac in Sperryville.
Ultimately, his love of fresh, local, and sustainable sourcing brought him to Field & Main as executive chef, where he is able to showcase not only his creativity, technique, and depth of flavor, but also his commitment to the planet and to supporting the ecosystems that support us.
Register NowVenue Information
8369 W Main St. | Marshall, VA 20115
Field & Main offers hearth-inspired, locally sourced, farm-to-table cuisine for dinner, bar, and to-go. Their indoor seating and private outdoor dining provide a comfortable atmosphere ideal for a casual dinner, date night, or private group celebration.
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“I look forward to welcoming you to SAVOR: Chefs, Farmers & Friends at Mountain Lake Lodge, a magical weekend of cuisine, community and celebration set amid a backdrop of the magnificent Blue Ridge. The grand farm-to-table experience will feature Southwest Virginia’s best chefs, farmers, artisans, and brewers – all together for the first time and inspired by mountain areas worldwide – to celebrate our region’s exquisite flavors, culinary Appalachian heritage and sustainability.”
-Heidi Stone, President and CEO of Mountain Lake Lodge