If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Mark Dym, owner-chef of Marco's Coal-Fired Pizza, 2129 Larimer Street, and the subject of this week's Chef and Tell interview, is one of the participants in Harvest Week, which means that he'll have a special menu that'll pay homage to local ingredients, including Palisade peaches, homegrown tomatoes and goat cheese, for the next seven days.
But if you head to Marco's over the weekend, Dym recommends ordering the caprese salad, which he's only serving through Sunday. "We've got some beautiful vine-ripened Colorado tomatoes and killer buffalo mozzarella from Italy that we're using for our caprese," says Dym, adding that if you don't dig weeds and seeds, then the meatball sliders, a menu mainstay, are a formidable competitor.