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"I'm thrilled to live in a time when farm-to-table has become almost the norm for chefs instead of the rarity," says Chef Elise Wiggins, named by Zagat.com as one of the 10 Most Influential Female... Read More
"I'm thrilled to live in a time when farm-to-table has become almost the norm for chefs instead of the rarity," says Chef Elise Wiggins, named by Zagat.com as one of the 10 Most Influential Female Chefs in Denver in 2015. "We at Panzano believe not only in farm-to-table, but also in use of the entire animal so nothing is wasted." At Panzano, seasonal menus includes such well-known Colorado food items as Olathe corn; Palisade peaches, cherries and apricots; and Rocky Ford melons, as well as lamb, hogs, rabbit, mushrooms, goat cheese and produce from a variety of purveyors across the state. Wiggins notes that she also often buys many cases of Colorado cherries in season, then preserves them for creative use during the winter months. Light-filled and stylish, Panzano sits in the heart of downtown and highlights regional Italian cuisine along with local and sustainably produced goods.
- Farm to Table: "Make a reservation at the chefs' counter before the rush starts, say 5 p.m. and the chefs are likely to spoil you with free little bites of various dishes."
- Italian: "Want upscale Italian for a special event? Panzano offers off-site catering in the Denver area and one of the most popular items is a whole roast pig. Of course, many of Chef Wiggins' less hefty but equally delicious items are also available."
- Best for Farm to Table Because: Chef Wiggins has had a philosophy of using local goods and sustainable practices for years. She was among the first Denver chefs championing nose-to-tail butchering.
- Best for Italian Because: Ambience, food, location and a wonderfully welcoming attitude make Panzano a Denver standout.