Welcome to our Newsletter
- here at Joe’s many, many items are prepared from scratch on premises: fiore di latte (fresh mozzarella) is made daily, smoked meats, brisket, smoked salmon, all desserts and pastries, sauces, soups, pizza dough, dressings, some breads.
- that since 1995 (starting at our first location – Pizza Etc.), we have led the Santa Fe food industry, in supporting the Farmers Market. By all the farmers’ consensus, we buy more local, regional grass-fed beef, lamb, produce, flour, veggies and fruits than any other restaurant in Santa Fe. In 2010 Joe’s Dining purchased over $80,000.00 worth of Farmers Market products. A locavore’s delight. ( 100K by 2012)
- that your hosts, Roland and Sheila, have a combined 70+ years in the restaurant industry!!
- that Joe’s is not a chain or a franchise. Joe’s Dining is one of a kind. Joe’s is Roland and Sheila – all that they own, all that they are. We cannot compete with the chains’ marketing budgets. However, they cannot compete with our food or our service or our heart.
- that we cater a significant number of corporate office meetings, weddings, family events, community and church events and doctors’ office meetings and receive marvelous feedback.
- that we have our own pastry chef in house – he/she does fresh desserts as well as beautiful birthday cakes and Gluten-Free options
- Joe’s is Locally sourced, European influenced American comfort food
Dija Know… Joe’s Restaurant Newsletter -153 Winter 2019
“Dija Know…” Joe’s Newsletter #153, WINTER 2019 Sheila (archives available at JoesDining.com) Stately lord or lady of the Plain, the American Bison Photo by Karen Novotny, local artist. Yellowstone 2010 ◆ Monday Dec. 2nd be sure to join us for what has become a wonderful annual event – the fund-raiser for our favorite charity – the Listening Horse Therapeutic Riding Program. Gus, Laurie, Kathy and Oatey will be in house to answer your questions about the program, to encourage you to spread the word about the...
read moreDija Know… Joe’s Restaurant Newsletter -152 Autumn 2019
“Dija Know…” Joe’s Newsletter #152, AUTUMN 2019 Sheila (archives available at JoesDining.com) Local organic sun-ripened, heirloom tomatoes – oh my! ◆My favorite Santa Fe season is giving way to my runner-up season, Autumn. Who doesn’t love Fall in Santa Fe? The Farmer’s Market is exploding with veggies and fruits bursting with color and begging to be a part of your meal. Roland is there every Saturday to pick the very best and to gossip with our local growers. Unfortunately it hasn’t been the best summer for local...
read moreDija Know… Joe’s Restaurant Newsletter -151 Summer 2019
“Dija Know…” Joe’s Newsletter #151, SUMMER 2019 Sheila (archives available at JoesDining.com) Roland visits Grant Wilson at Lotus Farms, our new supplier located in Tijeras. ◆Joe’s has a new supplier of sustainably raised chickens. We are excited to announce that the Wilsons of Lotus Farms in Tijeras are doing everything the right way – following the lead of the rock star of sustainable farming, Joel Salatin. ◆It’s been long and slow in coming this year but summer is finally here!And Joe’s marks it with a few warm...
read moreDija Know… Joe’s Restaurant Newsletter -150 Spring 2019
“Dija Know…” Joe’s Newsletter #150, SPRING 2019 Sheila (archives available at JoesDining.com) Desertification, the biggest threat to our food supply. ◆April can be taxing. If you get a refund – yay! Celebrate with a burger. If you had to pay, let us give youa break. It’s Joe’s 7thAnnual Burger Week starting April 8ththru the 15th. Any 2-topping Beef Burger is yours for just 8.99 (regularly 12.00). This is not just any beef. It is from Berry Ranch up in Raton. 6thgeneration ranchers doing it the way it needs to be...
read moreDija Know… Joe’s Restaurant Newsletter -149 Winter 2019
“Dija Know…”Joe’s Newsletter #149, winter 2019Sheila (archives available at JoesDining.com) ◆This issue seems to have unfolded as the protein and fat issue. You’ll see why later. In the meantime we welcome the whimsical, fun and engaging works of 3 new artists: Chris Pennington (main dining room), Nancy Nickerson (RedRoom) and Russell Thornton (the ramp). Yes, they are all for sale! ◆ We pay at one end or the other. Good, really good healthy food is not cheap....
read moreDija Know… Joe’s Restaurant Newsletter -148 Winter 2018/19
“Dija Know…” Joe’s Newsletter #148, winter 2018/19 Sheila (archives available at JoesDining.com) I’m pretty sure my gift is in that sled. ◆ As Hanukkah ushers in the blessed season (Dec 3)we who live in Santa Fe have much to be grateful for. Times when I do get cranky about Santa Fe, I just have to look at the weather and disaster reports from other places both in the US and across the globe, and I can’t imagine living anywhere else! We even have snow this year!!! ◆ Greeting cards. For a truly local and unique greeting...
read moreDija Know… Joe’s Restaurant Newsletter -147 Autumn 2018
Dija Know… Joe’s Restaurant Newsletter -147 Autumn 2018 Putting along the Nivernais Canal in France ◆ We took a real vacation recently. Two years of planning took us to France with our dear Canadian friends. It was to celebrate our mutual 30th. We returned refreshed and full of ideas! I can tell you what you already know – the food…oh the food! We rented a boat and navigated it down the canal for ten days stopping in the small towns along the way, picking up local foods – cheeses, meats, pates, butter, veggies, baguettes,...
read moreDija Know… Joe’s Restaurant Newsletter -146 Summer 2018
“Dija Know…” Joe’s Newsletter #146, summer 2018 Sheila (archives available at JoesDining.com) Russ Thornton’s fertile imagination puts Zozobra in charge of chile roasting. ◆ What could be more seasonal and peculiar to Santa Fe than our own flammable Zozobra roasting New Mexico’s inimitable chile?! Russel Thornton’s fantastic rendering of Zozo is available as a greeting card – see it at the red counter along with other local artists’ cards offered for sale. Russ will be showing his body of work here at Joe’s in January of...
read moreDija Know… Joe’s Restaurant Newsletter -145 Spring 2018
Dija Know… Joe’s Restaurant Newsletter -145 Spring 2018 . At the top of the world. Roland, Aline and Sheila touring Berry Ranch near Raton in May. (notice the abundance of rich green grass compared to the rest of drought stricken NM this year) . ◆ We recently had the pleasure and rare privilege of touring the ranch of one of our suppliers, Berry Beef Ranch. Landon Berry (6thgeneration Berry family rancher), his father, Patrick and their friend and business partner, Matt Oakeley, hosted us at the breath-takingly beautiful and vast...
read moreDija Know… Joe’s Restaurant Newsletter -144 Spring 2018
Dija Know… Joe’s Restaurant Newsletter -144 Spring 2018 (archives available at JoesDining.com) Spring is here! The winds and flowers have arrived. All we need is RAIN! ◆ It’s spring and Joe’s has events! – Easter on April 1st, follows the beginning of Passover. Joe’s continues its Easter tradition with a wonderful prix fixe 3-course menu featuring a succulent braised leg of lamb, poached Halibut and Chicken Vol au Vent. $32/pp. Please reserve. Our Brunch menu is offered as usual and the special menu...
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