There’s prosciutto – and then there’s prosciutto that’s worth slowing down for. In the hills of Parma, Italy, where air, altitude, and time all matter, true Prosciutto di Parma is made the same way it has been for generations. Just pork, sea salt, air, and patience. Nothing else. At Tony’s, we source our prosciutto directly…
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…
Oktoberfest Traditions: Food, Beer & Community Oktoberfest began more than 200 years ago in Bavaria as a grand wedding celebration, and over time it grew into one of the world’s best-loved festivals. At its core, Oktoberfest has always been about togetherness — good food, great beer, and community spirit. At Tony’s Market, we love carrying…
Oktoberfest at Home: Brats, Pretzels & Easy Pairings Celebrate the Season with Tony’s Favorites Oktoberfest began in Munich more than 200 years ago and has since become a worldwide celebration of food, beer, and community. You don’t need to travel to Germany to enjoy the flavors of the season – Tony’s has everything you need…
What’s the Difference Between Hatch and Pueblo Green Chiles? Green chile season is one of the most flavorful times of year. At Tony’s Market, we bring in two of the most celebrated varieties: Hatch chiles from New Mexico and Pueblo chiles from southern Colorado. They may look similar, but their flavor, heat, and growing regions…
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…
When chile season hits Colorado, the buzz is usually around Hatch chiles from New Mexico, but here in our own backyard, there’s something just as special – Pueblo green chiles.
It’s chile season – and at Tony’s Market, that means one thing: Tony’s Chile Roast is back and bigger than ever. We’re hosting four live chile roasting events from August 16 through September 6, and you’re invited to join the fun.
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.
Caviar, often hailed as the epitome of luxury and sophistication, has long held a place of distinction in the world of fine dining. Originating from the roe of sturgeon, this delicacy has captivated the palates of connoisseurs for centuries.
