Audio By Carbonatix
Independent Journalism in Denver Needs You
We need to raise $25,000 by August 9 to support the reporting our community depends on. Reader support keeps us independent and is playing a larger role in funding local journalism and shaping what comes next. If you believe independent local journalism matters, make a contribution today.
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.
