Mark Dym, owner-chef ofMarco's Coal-Fired Pizza
, 2129 Larimer Street, and the subject of this week'sChef and Tell interview
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, is one of the participants inHarvest 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.