Pictured here is “Ella” (named after Ella Fitzgerald) seen sitting by a cozy winter fire. She is Daniel Rosacci’s (Tony’s Market’s CEO) “favorite daughter.” Ella loves the beef marrow dog bones from Tony’s. The dog bones we sell at Tony’s Market are beef femur bones and are the strongest of all bones and full of…
Earlier this summer, Tony’s Market charcuterie staff collaborated with Longview Creamery in Windsor, Colorado, and Baere Brewing in Denver to create a signature product: Tony’s Stout Beer Cheese, a soft mild cheddar with undertones of barley and a malty finish.
At the Tony’s Market Broadway location, there is a hefty red slicer sitting near the deli counter that is affectionately called the “prosciutto slicer.” It’s a beast weighing in at more than 175 pounds with a hand crank and all. Despite its size, the slicer shaves off the thinnest and most delicate slices of cured…
A Rosacci Bratwurst Story by Daniel J. Rosacci, Tony’s Market CEO It was Memorial Day Weekend 1983, days away from my graduation at Arapahoe High School. I arrived at work after school that Friday and my Dad (Tony) handed me my sausage list, “1,200 lbs bratwurst, 800 lbs Italian sausage.” I am sure my eyes…
When you get yours, simply slice and serve on your favorite sandwich, make into insalata caprese salad, melt on eggplant parmesan or layer into your homemade lasagna. Stretching mozzarella is a old world technique that Tony’s is committed to honoring. Follow along in this video to see the process, and why it is so superior!
Since the mid-’80’s, Tony’s has offered catering. Beginning with deli platters, sandwiches and salads, we eventually grew into heat-and-serve appetizers and entrees. In 2004, our full-service catering division, Tony Rosacci’s Fine Catering, was born. We soon saw a need for casual fair, so in 2009 we opened TR’s BBQ. Needless to say, if you need…
You’ve heard us talk about sides of beef and meat bundles before here on the blog. Meat is a Tony’s Market specialty. Today, we explore our primals, also called whole primals. A primal is a section of meat that is separated from the whole in a recognizable section. For example, primals are often loin, rib, chuck, round,…
Many cultures around the world have some form of meat dumpling or pie. Canada calls them tourtiere while Latin countries have the empanada. The Greek spanakopita is a type of pot pie, made with phyllo dough instead of pie crust. Pot pies as we know them in the United States were originally developed to use…
Here at Tony’s Market, February means seafood. We celebrate “Shell of a Deal” by offering our customers a variety deals on shellfish–we’ve got all the goodies, Alaskan King Crab Legs, Oysters, and more–as well as popular prepared items like our very own lobster mashed potatoes and shrimp jambalaya. On top of that, we’ve got a…
Pancetta is the devoted mascot for TR’s BBQ, the division of Rosacci Culinary Group that creates barbecue for your events. (You can see a list of the barbecue possibilities on the TR’s BBQ website.) Pancetta came to us last summer and has since been popping up on-site at many of our amazing venue partner locations.…
