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 were…
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…
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.
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…
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.
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…
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…
