Posts Tagged "gluten free"

Burger Week at Joe’s

Burger week Joe’s second annual April 7th – 13th Locavores, now you can celebrate America’s classic with NM grown meats grilled on a open-fire mesquite grill Featuring your choice of any 2-topping beef burger (reg. 12.97) for  $7.99 New Mexico beef, bison or lamb make a burger that is the most satisfying delicious and nutritious burger you’ll find anywhere.  Sustainable and humanely raised, with the nutritional superiority of grass fed and finished meats. Beef –...

Chocolate Challenge 2014

Chocolate Challenge 2014 Doing Good, Deliciously On March 1, 2014, La Familia Medical Center will host a chocolate challenge at The Inn and Spa at Loretto.  Mark Reichart volunteers his skills as a pastry chef to make spectacular chocolate -hazelnut truffles. for details go to La Familia Medical Center THE CHOCOLATE CHALLENGERS Mark Reichard —Joe’s Dining and nine other prominent Pastry chefs   THE JUDGES Chef Rocky Durham—Santa Fe Culinary Academy Max Myers—EVP, New Mexico Bank & Trust Chef Johnny...

Three Course Prix Fixe all week

Three Course Prix Fixe all Week February 23 – March 2   2014 Mo – Sat  Lunch and Dinner Sunday starts at 4:30pm . $18. per person dine in only . All Week long – All Wine by the Bottle  25% off reservations strongly recommended call (505) 471-3800 – – –     Appetizer     – – – Caprese Joe’s signature house made fresh mozzarella (fiore di latte) with  roasted red bell peppers and basil . Organic Chicken Liver Paté Bagel chips, onion marmelade and...

St Patrick’s Day -March 2014

St Patrick’s Day Corned Beef and Cabbage All week long “First Beer 50% off with any meal” . “! ! Drink responsible ! ! ”   Lunch 11.99                        Dinner 14.00 We highly recommend to make reservations for Monday March 17th   . Guinness Monk’s Ale Marble’s Pilsener Santa Fe Brewing – Irish Red Ale .   available March Tuesday 11th – Monday March 17th Due to  Brunch on Sunday( 3/16)  we start with Corned Beef at 3:00pm Joe’s Dining...

Reunity Resources divert from the landfill

Today ( 12/11/2013) 11% of every dollar you spend at Joe’s Dining goes to this ground breaking project. Nonprofit has big goals for compost in Santa Fe By Anne Constable The New Mexican | Posted: Sunday, December 8, 2013 8:15 pm     Picture a pile of apple cores, chile skins, potato peelings and other food scraps as high as Mount Everest (29,000 feet).   That’s how much waste Reunity Resources hopes to divert from the landfill during the first year of a new recycling program set to kick off...

Musquee de Province Pumpkin

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….

Hot Turkey Sandwich and Dressing

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

Thanksgiving ToGo – Thurs, November 28, 2013

Celebrating 11 years of Joe’s delicious Thanksgiving Dinners   <<<    SOLD OUT   >>>   Joe will do: the shopping,     the preparing      and the cooking     All you do is: Order and pay by Monday 11/25, pick up at Joe’s on Wednesday, store the clear-topped, oven-ready space-saving containers in your fridge. On Thanksgiving Day take from fridge directly into the oven, heat and serve.   The Menu        OrderGuide/ PriceList         HeatingInstructions         ...

Dija Know… Joe’s Restaurant Newsletter -94 October 2013

Moveable Feast   For the entire month of October Joe’s offers you a Prix Fixe Menu starting at 5pm every day — 3-courses for just $19.95!  It is part of an October event cooked up by the folks at Edible Santa Fe to encourage eating locally grown foods.  Joe’s Prixe Fix Menu will change in response to what the farmers have available at the moment.  To see today’s Prixe Fix Menu and wine pairing check our Daily Specials menu. The St. Elizabeth’s Shelter Hungry Mouth Festival was a blast. Roland’s team of...

Hungry Mouth Festival – September 14th 2013

St. Elizabeth Shelter’s first annual Hungry Mouth Festival is quickly becoming one of the most anticipated events this year. The Hungry Mouth Festival will celebrate St. Elizabeth Shelter’s 27 years of providing essential programs and services to our community’s homeless men, women and children. More than 250 guests will fill the Farmers Market Pavilion on September 14th for an evening of delicious food cooked by community groups supervised by prominent local chefs, along with live music and an exciting bucket...

Recipe – Black Bean Soup

Vegetarian Blackbean Soup by Chef Roland 2 oz            Vegetable oil 1 oz            Chopped garlic 1 cup            Carrots diced 1 cup            Celery diced 2 cup            Onions diced Sautee garlic in oil until lightly browned, ad rest of vegetables and gently sautee until onions are translucent. 1 Tbs            Red Chimayo chili ( freshly toasted & ground) 1.5 tesp            Cumin 1.5 tesp            Corriander 2 tesp            Ground black pepperad spices to vegetables, sautee 2 min 1...

Tomato Plant

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...

Father’s Day Menu Special Prix Fixe

starting at 11am until 9pm
please call for reservations

our regular Brunch menu will be served from 9am until 2pm,
the Main menu from 11am until 9pm…..

Dija Know… Joe’s Restaurant Newsletter -89 June 2013

The birth of taste bud memories   Tomayto, tomawto – however you choose to say it, we have just planted our tiny starters for Joe’s patio. Every year Dave Fresquez from Monte Vista Organics gives us a few tomato plants.
Tracking their growth, shows us when Margherita Pizza season starts. That is when luscious, soil-grown, sun-ripened heirloom tomatoes whose color spectrum reaches from deep purple, bright yellow, green striped to ruby red in sizes ranging from pea to small melon are ready to be harvested. ...

Organic Lamb Meatballs, Quinoa and Braised Greens

Oven-roasted, in roasted Red Bell Pepper wrapped Organic Lamb Meatballs on Quinoa and….

Salad with Roasted Tomato Balsamic vinaigrette

Side salad of mixed baby greens garnished with Sprouts, Cherry tomato, carrots and onions and lightly dressed with a roasted tomato and Balsamic vinegar dressing

Vichyssoise

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

Dark-Chocolate-Tart-with-Sour-cherry-compote

Gluten free Dark chocolate tart, sour cherry compote and whipped cream.  Inspired by the german Black Forrest Cake  (Schwarzwaelder Kirschtorte)

Yellowtail Roll appetizer

Yellow tail roll filled with cucumber and peppers slightly seared and served on balsamic glace, complemented with Wasabi aioli and crispy carrot treads

Bio Diesel

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 diesel....