Elise Wiggins struts "Summer Local Week" at Panzano

• Summertime crispy sweetbread salad.  Local arrugula, mustard, olive oil, corn, bell pepper, shallots, garlic, and parsley.  Lemons for juice, salt & pepper would have to be trucked in, I'm guessing.

• Yep, or maybe Frank Bonanno. But if it was, I think that would be mentioned.

• It could easily come from Il Mondo Vecchio or could be made in-house.

• Or Rocky Mountain Oysters. :P I'm also curious where the prosciutto comes from.

• I think it's a little unfortunate that a menu stressing local ingredients has a seafood item as the very first thing you read. But there's also a big difference between being "locavore" and simply attempting to build a menu with as many Colorado ingredients as possible. The locavore movement is based on a dogmatic adherance to eating food that comes from within a specific radius - 100-200 miles, say. It's one thing to say "look at all this great stuff growing in Colorado!" and another thing entirely to say "I am philosophically opposed to supporting the industrial system that is behind the growing and shipping of almost everything you can buy in the average market or restaurant." The only things I see on the menu that probably don't come from here are the scallops, the pomegranates, and the walnuts (most likely). A true locavore would also question the source of the staples used in preparing the food: oils, salts, spices, citrus fruit, etc. A good local ingredient to sub for the scallop? How about sweetbreads?

• Yeah, I read that. But scallops are the MAIN ingredient in that dish. But, oh, we'll throw in some LOCAL corn! Locavores are so full of shit, and the whole movement is silly.

• If you read the post, it says "NEARLY 100 percent."  I'm happy to supply a definition of "nearly" if need be.

• I guess the scallops come from Chatfield Reservoir.

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