When elk chops fall into the hands of chef Mackenzie Nicholson, who was born and raised in Colorado, they become a work of tender, delicious art! As witnessed by this dish where the double-cut elk chops are served over a bed of coffee-flavored parsnip puree and topped with confit cherry tomatoes, fennel-roasted carrots and a wild boar cherry demi-glace that's out of this world amazing!