"On Saturday we come down to the farmers' market to get inspiration for weekend specials," says Kayser, who orders most of his produce from local farms, including some of the staples at this farmers' market. "It's a good environment to be in, plus the farmers have a better idea about what's sustainable for a six-week stretch."
Vesta is one of many Denver restaurants dedicated to serving as much local and seasonal food as possible. And while you may find Italian truffle oil, black Hawaiian sea salt and imported balsamic vinegar gracing some dishes, the bulk of your meal will have come from Colorado. That includes the vegetables: Kayser loves to shop the farmers' market for produce and to talk to the farmers there about what he should put on the menu and the best things to pair them with.
Kayser says he drools over the chef's cooler at ACRES at Warren Tech's stand every week. It's where he scored delicate borage flowers, micro sorrel and cucamelons, a tiny fruit that tastes like a tart cucumber.
Linnea Covington
Housemade burrata with local mushrooms, edible flowers, sourdough by Grateful Bread, and truffle oil.
Linnea Covington
And take a look back at our other produce roundups with chefs Eric Skokan of Black Cat Bistro, Kevin Grossi of the Regional and Ty Leon of Mizuna.
