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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…

The Tony Rosacci Fine Catering Winter Menu Is Here!

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Posted on: October 3rd, 2016

With the changing of the leaves and less and less sunlight every day, there is a sense of sadness that summer is over. However, here at Tony Rosacci Fine Catering, there is also a sense of excitement. Holiday parties are upon us! What a wonderfully busy and creative time for our culinary team. They’ve developed…

Sticky Notes Everywhere at Downtown Denver Market

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Posted on: September 14th, 2016

Earlier this month we had a few special guests at the Tony’s Market Broadway location in Denver. The folks at Upbeat, Naturally came by and posted notes all throughout the store. We’re talking notes everywhere — in the cheese case, around the coffee counter, underneath produce, right on boxes of pasta. These weren’t just any…

NEW! Tony’s Makes Its Own Jam

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Posted on: September 5th, 2016

Come in and sample the difference! Tony’s is now making its own jams, which are made with the highest quality ingredients including organic peaches, apricots, and plums. No high fructose corn syrup, just natural evaporated cane juice, pectin, and sometimes flavor-enhancing spices are added to the jam as it is cooked down in small batches.

A Look Inside the Tony’s Market Bakery with Tina Kosmicki

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Posted on: August 17th, 2016

Bakery Manager Tina Kosmicki at the Tony’s Market on Bowles Avenue in Littleton is one of those few people who feels how to bake. As she explained it, some bakers are very calculated and measure every ounce and follow every detail of a recipe, while others can tell by looking how much of an ingredient…

Beef Marrow Dog Bones at Tony’s

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Posted on: August 4th, 2016

Pictured here is “Ella” (named after Ella Fitzgerald) sitting by a cozy winter fire. She is Daniel Rosacci’s (Tony’s Market’s CEO) “favorite daughter.” Ella loves the dog bones from Tony’s. (Nope, she’s not spoiled!)

Tony’s Stout Beer Cheese

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Posted on: July 28th, 2016

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. The production of the cheese was quite an event. At the Longview Creamery location, some…

About the Famous Prosciutto Slicer at Tony’s

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Posted on: July 20th, 2016

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

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Posted on: June 28th, 2016

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 were…

BBQ Every Week at Tony’s on Broadway

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Posted on: June 20th, 2016

All summer long, you can enjoy hickory smoked pulled pork sandwiches from TR’s BBQ and Tony’s Pit Master, Chef David Peters. Every Wednesday from lunch through dinner at the Broadway location, we will be out front dishing it up for our guests at Tony’s Burgers. You can buy meals from Tony’s Burgers, all prepped and…

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