(Original recipe published October 5, 2012. Updated October 14, 2025.) Coloradans Love Their Bison It’s no secret — Coloradans love bison! In fact, we eat more of it than any other state, making us the top bison consumers in the world. Why? Because we have great taste — and a healthy respect for where our food…
(Article originally published April 4, 2011. Updated October 9, 2025) Summary Fresh asparagus shines in this light and colorful dish, enhanced with fragrant herbs and a touch of olive oil. “Asparagus in the Garden” has been a springtime favorite at Tony’s for decades — it’s quick to make, full of flavor, and perfect for brunch,…
(Original article published February 22, 2010. Updated October 9, 2025.) Summary There’s something timeless about gathering around a hearty stew — the aroma filling the kitchen, the warmth spreading through every bite, and the laughter that follows. This Beef and Butternut Marsala Stew from Chef Mick Rosacci is comfort food at its finest: tender chunks…
Meal Planning Made Simple with Pikes Peak Pack Meal planning doesn’t have to be complicated. With Tony’s Pikes Peak Pack, you’ll have a freezer full of versatile proteins ready to go for weeknight dinners, weekend gatherings, and everything in between. For just $169.99, this bundle makes it easy to mix and match meals your whole…
Perfect Pairings: What to Eat with Oktoberfest Beer Oktoberfest is about more than just beer — it’s about how the food brings it to life. That’s why we’ve put together our guide to Oktoberfest beer pairings. From brats and pretzels to schnitzel and strudel, these combinations highlight the best flavors of the season. At Tony’s…
Tony’s Steak Toppers: Mushroom Medley, Bleu Cheese Mushrooms & Crab Oscar Meet the Lineup Tony’s Steak Toppers are designed to bring bold, ready-to-heat flavor to your meals. Made fresh in our kitchen with high-quality ingredients, they’re available in the meat case so you can enjoy them any night of the week. Let’s take a closer look…
Green Chile-Infused Items at Tony’s Market Colorado’s green chile season isn’t just about roasting whole bushels, it’s about savoring the bold, smoky flavor of green chiles in dishes you can’t find anywhere else. At Tony’s Market, our team of chefs and butchers works with local farms to create unique, small-batch products that highlight the best…
If you’ve ever picked up a fresh green chile and wondered whether to roast it or use it raw, you’re not alone. While both versions bring big flavor, roasted and raw green chiles serve different purposes in the kitchen and knowing when to use each can make all the difference in your dish.
Let’s break it down.
4 Lesser-Known Grilling Cuts You Should Try This Summer When it comes to summer grilling, most people stick with ribeyes, filets, or NY strips. But there are plenty of lesser-known grilling cuts that deliver big flavor—and often cost less per pound. These cuts are butcher favorites for a reason: they’re tender, marinate well, and cook…
July in Colorado is prime time for fresh, local produce. This is when some of the state’s most iconic fruits and vegetables reach their peak—think juicy Palisade peaches, crisp Rocky Ford melons, tender Olathe sweet corn, and bold heirloom tomatoes. If you’re into seasonal eating, now’s the time to make the most of it.
At Tony’s, we’re bringing in the best of what local farms are growing right now. Whether you’re cooking for a crowd, planning a weeknight dinner, or just want a snack that tastes like summer, here’s what to keep an eye out for.
