Charlie Marshall grew up on his family’s farm and their restaurant on Lummi Island, in Washington State. He worked in the family restaurant from the age of 12 – a career path he has continued along ever since. Charlie’s parents’ restaurant naturally used many ingredients from their own island farm and from an early age he was lucky enough (though he didn’t realize how lucky at the time) to eat and cook locally, seasonally, and sustainably. When it came time to open his own restaurant he wanted to emulate that, while still making it a fun, casual experience.

Charlie opened The Marshal, his casual NYC farm-to-table restaurant, in the fall of 2013, to great success and is currently working on opening his second restaurant, Dianne & Elisabeth in late summer of 2016.

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Mint, Feta and Watermelon Salad

Serves 8-10

1 medium Seedless Watermelon

1/3 cup white Balsamic Vinegar

Juice of ½ lemon

2 Tbs Olive Oil

Salt and Pepper

1 Red Onion, chopped

1 lb Feta cheese, cut into small cubes

1 medium bunch mint leaves, chopped

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1. Chop the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath, so you can drink the juice!

2. Whisk together the white balsamic vinegar, olive oil and lemon juice in a bowl.

3. Mix the watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing and toss right before serving
4. Sprinkle with salt and pepper