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Colorado Seasonal Produce List

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Posted on: August 31st, 2016

If you have a craving for a strawberry and spinach salad on a snowy December afternoon, you can likely find the ingredients to satisfy your hankering. But should you? When possible, consider the resources used to deliver out-of-season products. Think about substituting something a bit more seasonally appropriate. Like on that Colorado December afternoon, a…

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…

Simple Italian Elegance with Ricotta and Mascarpone

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Posted on: June 8th, 2016

There are a number of ways to use ricotta and mascarpone for breakfast, lunch, appetizers, supper or dessert! RICOTTA is wonderfully creamy and high in protein, but it has less than 1/6 of the fat found in a good brie. It’s a natural in both sweet and savory dishes!

The BEST Pork Ribs

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Posted on: May 26th, 2016

Loin Back Ribs make the BEST ribs! Pork Loin Ribs are the ribs connected to the Pork Prime Rib and Loin New York Chops. Ribs connected to the most tender and flavorful meat, make most tender and flavorful ribs. 

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. 

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