Tony’s News
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Posted on: August 10th, 2015
Cheese is no simple subject. According to the International Dairy Association, there are 2,000 varieties of cheese. There are artisan cheeses, farmstead cheeses, cow milk cheeses, sheep milk cheeses, aged cheeses, raw cheeses…the diversity of cheeses goes on and on. Fortunately for us, we have several cheese experts on staff at Tony’s, including Noel Zimmer.…
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Posted on: July 17th, 2015
Chef Bucky Jaquess, the Director of Food Production at the Denver Tony’s Market location, has rolled out a new menu for Tony’s Burgers, the eat-in bistro located inside our Denver market. At a special event for media and bloggers, Bucky sampled a variety of menu items including sliders, pizza, porchetta, fresh mozzarella, and more. A special thank you…
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Posted on: July 13th, 2015
Every summer since 2009, Tony’s Market has brought together as many Colorado food producers and product companies as possible to celebrate our community and the great local products featured on our market shelves. This year will be no different. Join us at the Tony’s Market nearest you this August to sample the foods we love…
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Posted on: May 26th, 2015
In December of 2014 our CEO, Daniel (Danny) Rosacci, decided to try something new for Tony’s Market customers–something we’d NEVER done before. Have you heard of our Blazing Buys? If you get Tony’s Market’s weekly emails, then you have hopefully seen our ads for these Blazing Buys, which are essentially a quick sale on a…
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Posted on: April 15th, 2015
When Anna Rosacci thinks back to her childhood, she thinks back to Tony’s. “I’ve been doing dishes and wiping down glass for as long as I can remember,” Anna explained. As company founder Tony Rosacci’s granddaughter, Anna has many memories of heading into Tony’s on Dry Creek Road with her dad (Daniel Rosacci) to bag…
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Posted on: April 10th, 2015
In 2013, Susan Noraker joined the Tony’s Rosacci Fine Catering team to take our floral decor to the next level. Susan has an incredible eye for design and knows a great deal about flowers. You may think that they are a small detail at any event, but Susan will tell you otherwise. “As a floral…
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Posted on: January 31st, 2014
I don’t care if you call them Gyoza, Asian Dumplings, Wontons or Pot Stickers, I call them delicious! These juicy ‘dumplings’ are a favorite all over Asia so there are thousands of variations, and every one of them is great! Asian dumpling is a great way to bring the family around a make something delicious…
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Posted on: January 24th, 2014
Sous Vide (Soo Veed) is French for “Under Vacuum”, and a technique becoming more common with restaurant and home chefs. It’s still mostly reserved for high-end restaurants and serious food geeks, but hey, there are a lot of both around these parts! It’s Not New The theory was first described in 1799, was rediscovered in…
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Posted on: January 10th, 2014
French Onion Soup wasn’t invented by a fancy French chef, rather it was a mom with a lot more love and cooking skill than money. OK, so I can’t prove this, but I’m sticking to my story! When made correctly, this soup is beyond compare, but unfortunately I’ve never had a great bowl in a restaurant (even…
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Posted on: December 12th, 2013
Holiday mealtime traditions vary around the globe, but locally, the Beef Rib Roast (aka prime rib, or standing rib roast) is the number one choice. Here are some insider tips and recipes to make your holiday Beef Rib Roast extra special! The Secret to a GREAT Roast… Short and simple, the only way to serve a GREAT…