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Turkey Labels: What does that mean?

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Posted on: November 3rd, 2016

Your turkey’s label contains words that are regulated by the USDA, as well as marketing buzz-words. The goal of the USDA is to protect the consumer from misleading marketing terms, but often the truth get’s lost behind appealing words. Tony’s executive chef, Mick, explains the truth behind the labeling terms you’ll see when shopping for your Thanksgiving Turkey. Turkey…

Beef London Broil Instructions

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Posted on: October 10th, 2016

An old favorite, Beef London Broil is an amazingly flavorful cut of meat. Cut from the hind section called the Round, the London Broil refers as much to a cooking method as it does to a cut of meat. Correct cooking and slicing will produce a wonderful family beef dinner at a friendly price. Tony’s…

Simple Italian Elegance with Ricotta and Mascarpone

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Posted on: June 8th, 2016

There are a number of ways to use ricotta and mascarpone for breakfast, lunch, appetizers, supper or dessert! RICOTTA is wonderfully creamy and high in protein, but it has less than 1/6 of the fat found in a good brie. It’s a natural in both sweet and savory dishes!

How to Build a Cheese Board

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Posted on: January 13th, 2016

Stepping up to the cheese counter can be an intimidating task. There is so much to choose from! Which flavor profile will I like? Do I even know what to ask for? Buying cheese is like buying wine; so many different tastes, price ranges, and history of the product, but once you learn just a…

Cheddar Apple Pie Pork Cutlet

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Posted on: May 9th, 2014

Everybody loves cutlets, especially the cook! They’re fast, easy and always a special treat! A cutlet is a thin slice of tender, quick cooking meat that can be cooked in hundreds of ways. The most popular is marinating, flouring or breading and quick pan searing and then serving with sauce. My personal favorite is ‘involtini’, rolling cutlets around…

Spring Grill Tune Up!

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Posted on: April 24th, 2014

Your gas grill needs a little love!  It’s always there for you rain, snow or shine; a little tune-up once a season isn’t really that much to ask. Recently it took my buddy an entire fire extinguisher to put out a raging grease fire in his grill. His $50 worth of steaks were destroyed but on…

Carne Asada Soft Tacos

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Posted on: April 16th, 2014

I’m thrilled we’ve finally started cutting our new World Inspired Thin Cut Meats, now I don’t have to go through all the trouble to slice them myself, and trust me, it’s a pain to do! These thin cuts are incredible and can be used in so many ways, like this fresh recipe I snuck in…

World Inspired Thin Sliced Meats

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Posted on: March 28th, 2014

Thinly sliced meats are big in many food cultures around the world, and rightly so, they’re fast, easy, wonderfully flexible and a great way to get extra servings from a pound (or .45359237 Kilos) of high-grade meat! These thin cuts are quick and easy to thaw, marinate and cook; supper’s ready in no time! New…

Ready, Set, Garden!

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Posted on: March 12th, 2014

I’ve found many foodies are also avid gardeners, makes sense to me! Gardening brings us closer to our food and ultimately we can taste the fruits (or vegetables) of our labor. It’s no wonder I meet so many gardeners at Tony’s! About this time of year most of us are itching to get out into the garden. I got…

Asian Dumpling Party!

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Posted on: January 31st, 2014

I don’t care if you call them Gyoza, Dumplings, Wontons or Pot Stickers, I call them delicious! These juicy ‘dumplings’ are a favorite all over Asia so there are thousands of variations, and every one of them is great! Pot Stickers boast a crispy browned bottom, are firmer and have more flavor than steamed –…

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