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 -114 May 2015
Dija Know… Joe’s Restaurant Newsletter -114 May 2015 Still our favorite hot mama. Happy Mothers’ Day, ladies! We trust you will love the selections on our special 3-course Prix Fixe Mother’s Day menu. But if that doesn’t catch your fancy, the Brunch menu and regular menus are in effect as well. Please reserve early. u You’ll notice some snappy colorful new paintings of chickens by local artist, Nancy Nickerson on the ramp to the Red Room. What fun! Yes all the artwork at Joe’s is by local artists and is for sale u DiJa...
read moreDija Know… Joe’s Restaurant Newsletter -113 April 2015
Joe’s Restaurant Newsletter #113, APR 2015 “Boy, Drone-a-zon.com has really made Easter deliveries a lot easier.” (Another Chef Russ original) April is another event-full month. Most important, of course, it’s Roland’s birthday month – LOL. Then we have Easter falling in April this year. See our special Easter menu – 3-course prixe fix as in past years, starting at noon. Please reserve to ensure a table at your preferred time. Our regular menus (Brunch and lunch) will be in effect that...
read moreDija Know… Joe’s Restaurant Newsletter -112 March 2015
Dija Know… Joe’s Restaurant Newsletter -112 March 2015 -sheila Chef Russell Thornton does it again – cartoon genius March is chuck full of events. Our horses’ birthdays, family anniversaries . . . but what you will like most is St. Paddy’s Week. Yes, I said week. We start serving our now-famous corned beef and cabbage and tiny red potatoes on Wednesday March 11th and wrap it up on the official day March 17th. So, a full 7 days to enjoy this mouth-watering meal. I will bet you’ll come back for it more than once. Grab...
read moreDija Know… Joe’s Restaurant Newsletter -111 February 2015
Dija Know… Joe’s Restaurant Newsletter -111 February 2015 -Sheila Chef Russell has many talents – cartooning is one! Make your reservations soon for Valentine’s. Joe’s will offer a divine prixe fix 3-course dinner on both Friday Feb 13 and Sat. Feb 14 starting at 5pm. Ask to see the special menu. Regular menu offered as well. And for a sweet treat for your dear ones we now have lovely gift boxes for Joe’s melt-in-your-mouth French chocolate truffles. 4 in gift box $10, and 6 in gift box $12.50. Local artists....
read moreDija Know… Joe’s Restaurant Newsletter -110 January 2015
Joe’s Restaurant Newsletter #110, JAN 2015 – Sheila On Wed Jan. 14 eat well and eat often at Joe’s. Why? Because without costing you an extra penny, you are raising funds for Monte del Sol Charter School Mentorship Program. Joe’s will donate to the program 20% of whatever you spend; a program in which students learn valuable skills guided by working professionals in the community and at the same time are able to follow their passion. Concomitantly they learn to connect and contribute to our Santa Fe community. Americans are...
read moreDija Know… Joe’s Restaurant Newsletter -109 December 2014
Dija Know… Joe’s Restaurant Newsletter -109 December 2014 . Let it snow, let it snow, let it snow! . . . Please? . . Thinking of a holiday gathering or party? Joe’s Red Room accommodates 30-40 people for both sit-down parties and come’n go mingling parties. We can do anything from finger foods and beverages to full several course meals. And Roland always offers the best price he possibly can for large groups. We extend a warm welcome to our new head chef, Russell Thornton who will take a huge task off the shoulders of...
read moreDija Know… Joe’s Restaurant Newsletter -108 November 2014
Dija Know… Joe’s Restaurant Newsletter -108 November 2014 The Listening Horse Therapeutic Riding . . . We love horses, in case you didn’t know by now! So that was what first drew us to The Listening Horse. There we met Gus, president and Laurie and Kathy, and we knew we had met people who were truly devoted to a calling. The Listening Horse Therapeutic Riding is a member of the Professional Association of Therapeutic Horsemanship International (PATH Intl). They offer recreational therapy with horses for people facing the...
read moreDija Know… Joe’s Restaurant Newsletter -107 October 2014
Dija Know… Joe’s Restaurant Newsletter -107 October 2014 Seasonal bounty in Joe’s Van after the usual trip to the Farmer’s Market Joe’s will soon host a fund-raiser for the local therapeutic riding organization, the Listening Horse. 20% of your meal total is donated to them that day. Stay tuned for details. Listeninghorse.org Last year Joe’s brought home a ribbon from the Hungry Mouth Charitable Event for a main course. This year Roland will be one of the judges. This event supports one of Santa Fe’s oldest and most venerable...
read moreDija Know… Joe’s Restaurant Newsletter -106 September 2014
Dija Know… Joe’s Restaurant Newsletter – Sheila Harvest time already? My uncle and grandpa taking a coffee break from stooking crops. Saskatchewan circa 1932 Hemp: Our Forefathers’ Most Important Crop is the topic of Carbon Economy Series’ event Nov 21-22 at SFCC. Doug Fine, author of Hemp Bound: Dispatches from the Front Lines of the Next Agricultural Revolution, will teach. It was the most important crop of colonial USA. The stat sheet on hemp sounds almost too good to be true: among Earth’s strongest fibers, its seed oil...
read moreDija Know… Joe’s Restaurant Newsletter -105 August 2014
Dija Know… Joe’s Restaurant Newsletter If you’re a regular at Joe’s, skip this. You already know we are into the most exciting food season in Northern New Mexico and even more exciting, the annual return of Joe’s famous Margherita Pizza. OMG, I can taste it now as I write! For the 19 years we have been making this pizza it has gathered an impatient following. Why? What could be simpler than a cheese and tomato pizza? Well, here’s the secret – we don’t do it all year round. I don’t care what kind of tomatoes you bring us in...
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