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Tony’s News

Fresh, Hand-Stretched Mozzarella at Tony’s

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Posted on: May 18th, 2016

Our cheese mongers at Tony’s Market are now hand-stretching mozzarella from fresh curd shipped direct from Wisconsin. Our pros soften the curds in hot water and gently stretch and fold the mounds into a lustrous shimmer. The mozzarella balls are then cooled in cold water and individually wrapped for sale. 

Tony’s Market Customer Appreciation

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Posted on: May 3rd, 2016

A couple weeks back, Tony’s Market held a customer appreciation event at our Broadway market to recognize and thank all of our devoted fans. What a turnout! Thank you to all of our vendors, employees, and attendees who made the evening a success. It was definitely a full house, and we are very appreciative. Check out a…

Pancetta Writes Again!

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Posted on: April 19th, 2016

TR BBQ’s mascot, Pancetta, is hitting all the stops this spring. She most recently visited Wiens Ranch in Sedalia, and reports having a great time! For more postcards like these, check out the Tony Rosacci Fine Catering monthly newsletter.

Supper Is Ready…And It’s Here!

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Posted on: March 10th, 2016

Chef Mick Rosacci ran his blog, “Supper Is Ready!”, for several years before stepping away to focus on in-house creations here at Tony’s Market. You may be familiar with the Supper Is Ready blog, since Chef Mick published loads of recipes, videos, and cooking tips, especially tips for cooking with meat. All of Mick’s posts…

Whole Primals at Tony’s Market

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Posted on: March 2nd, 2016

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,…

The Lore of Pot Pies

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Posted on: March 1st, 2016

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…

Sustainable Seafood and Shell of a Deal

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Posted on: February 16th, 2016

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…

Postcards from Pancetta

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Posted on: February 11th, 2016

Awhile back, we introduced you to Pancetta, TR’s Barbecue mascot. Pancetta travels around Colorado with the Tony Rosacci Fine Catering (TRFC) team and sends post cards to her beloved fans. She recently sent this one from Chatfield Botanic Gardens, one of TRFC’s event venue partners. Looks like there was a fun company picnic there last summer!

Meet Pancetta of TR’s BBQ

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Posted on: January 5th, 2016

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.…

The Drama Over Bacon

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Posted on: December 21st, 2015

You may remember from earlier this year that the World Health Organization (WHO) stated that processed meats and some red meats are “probably carcinogenic” and may cause cancer, specifically colorectal cancer. Upon hearing this announcement, bacon lovers everywhere threw their hands up in despair! Not the bacon! On further inspection, though, it is not quite…

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