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DineOut Santa Fe Week 2018

Posted by on Feb 18, 2018

DineOut Santa Fe Week 2018 2/18 – 2/25 . . The first Restaurant Week was thought up by Tim Zagat and Joe Baum. Tim Zagat is the founder of Zagat Survey which covers restaurant guides in cities all over the world. The late Joe Baum was a top restaurateur, creating such famous dining rooms as Windows on the World and the Rainbow Room. The pair planned the first Restaurant Week to coincide with the Democratic Convention. The week long event was such a success it has grown to encompass four weeks in New York...

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David Marks Art

Posted by on Dec 18, 2016

David Marks Bio I bring the archetypal and mythic into modern form The interplay of the structural and the organic The element of time/layers of time Dimensionality Changing state Ancient splendor decaying over time  Zeeken  Banofin  Skornz – Turkni – Garlon  Curtos – Checkmate Chinois  Moddish – Twigglie Redrub – Zebb – Callson Califant Pamela – Amebo   Strandon1 – Nopal3 –...

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Dija Know… Joe’s Restaurant Newsletter -130 September 2016

Posted by on Sep 1, 2016

Dija Know… Joe’s Restaurant Newsletter -130 September  2016 . Two food labels we currently can trust when shopping for groceries . ♦ This must surely be the best month of all in Santa Fe. Zozobra, Fiestas, the Pet Parade, the Wine and Chile Fiesta – it makes your head spin. The weather is exquisite in September and the bounty of our fabulous Farmers Market is at its very best. Enjoy! ♦ Friday Sept. 2nd from 7:30 – 11am, Richard Eeds returns to Joe’s, broadcasting the Morning Show live on...

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Dija Know… Joe’s Restaurant Newsletter -97 January 2014

Posted by on Jan 18, 2014

Numerologically 2014 is deemed a “7” year   Last year at this time we looked at 2013 through the eyes of Chinese astrology.  It was the year of the Snake. This year “fun with numbers” (numerology) tells us that 2014 is a Number 7.   (2+0+1+4= 7).  Now, what does that imply?   In a general sense, the Number 7 is a seeker, the thinker, the searcher of truth, the one who questions everything. So 2014 will be a year of deep introspection, and transformation for the betterment. Globally, this will be a...

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Musquee de Province Pumpkin

Posted by on Dec 10, 2013

Dave Fresquez from Monte Vista Organic Farm is growing these beautiful Pumpkins they are about 40lb a piece and we where lucky enough to snag two of them....

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Hot Turkey Sandwich and Dressing

Posted by on Nov 29, 2013

In house roasted Turkey sliced onto toasted Sourdough bread and covered with Gravy, Dressing of course and fresh Cranberry sauce.  served with Salad

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Dija Know… Joe’s Restaurant Newsletter -90 July 2013

Posted by on Jul 11, 2013

    Local artist Nancy Dean Kreger’s works are on Joe’s walls for a return engagement.  Her use of vibrant watercolors and solid composition seduce the viewer into her world.  We hope you enjoy them.  All works are for sale.  Credit cards can be used for art purchases.   . Nancy Dean Kreger What would you say if I told you I tip my hat to 3 of the giant fast food chains?  Say what?!  Yeah, I know, hard to believe.  Let me hasten to say I still would not eat their products, for multiple...

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Local Organic Meals on a Budget – July 17th 2013

Posted by on Jul 8, 2013

Fun classes, filled with tips & techniques   Weds. July 17th, 5:30 – 7:00 pm   The abundance of a summer garden brings a colorful array of tender, tasty herbs and vegetables to the table. Add them to a pizza made with local flour and topped with handmade mozzarella and you’re in tastebud heaven! Roland and Sheila will be demonstrating how to make pizza dough, the crust, and fiore di latte (fresh mozzarella) using techniques they’ve refined over many years in their restaurants. With New...

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Tomato Plant

Posted by on Jul 5, 2013

Every Year Dave Fresquez from Monte Vista Organics gives us a few tomato plant to grow on our patio.  This helps us with timing of our fabulous Pizza Margherita and Caprese Salad. Both of these dishes are made only with Sun-ripened, Soil-grown local Heirloom Tomatoes.  These tomatoes are fully ripe when harvested and we do not refrigerate them to insure their full, rich flavor and sweetness. Sometimes the first ones are available in the last week of July.  By mid August we can count on a very steady supply that...

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Trout Almondine

Posted by on Jun 8, 2013

Ruby red trout dusted in rice flour, dipped in egg-wash and rolled in almond slices. Panfried in Butter and served on rice pilaf mixed with vegetables.  Just before serving lemon is squeezed into the butter and poured over the trout.

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Vichyssoise

Posted by on May 12, 2013

Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added....

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Bio Diesel

Posted by on Apr 10, 2013

Joe’s is happy to announce that Reunity Resources is picking up used deep-fry oil from Joe’s Dining. Even better I can now buy locally made Bio Diesel from recycled vegetable oil. My GMC 1992 with a 6.5L Turbo Diesel engine has 185000 miles, was feed with Bio Diesel-blend from the Bacca Station for the last few years and now runs smoothly on the B99.9. Why Biodiesel?   100% biodegradable. Lowest emissions:  provides a life cycle emissions reduction of 78% compared to petroleum...

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Poached Alaskan cod

Posted by on Apr 7, 2013

Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf

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Panko crusted filled chicken breast

Posted by on Apr 7, 2013

Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera

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Smoked Salmon on Couscous

Posted by on Apr 7, 2013

In-house smoked Atlantic salmon on curried apricot couscous and baby greens

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Easter Sunday -March 2013

Posted by on Mar 31, 2013

Prix Fixe Menu is available in addition to our regular and Sunday brunch menu...

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Sausage, Porkloin and Sauerkraut

Posted by on Mar 29, 2013

A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and....

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Ahi Tuna Mango Jicama Salad

Posted by on Mar 29, 2013

Grilled Ahi Tuna on Minted Jicama  Mango slaw and Purple Potato with Orange Vinaigrette

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Grilled Yellowtail Sicilliana

Posted by on Mar 29, 2013

Yellowtail ( or Amberjack) grilled on our open fired Mesquite grill to a moist perfection and...

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Crabcake on Arrugula

Posted by on Mar 29, 2013

Crabcake lighly crusted with panko and oven-sauteed.  smothered with Herb hollandaise and served on a bed of cucumbers and Baby Arugula

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