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.
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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.