Posts Tagged "homemade"

Dija 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...

Dija Know… Joe’s Restaurant Newsletter -102 May 2014

Dija Know… Joe’s Restaurant Newsletter -102 May 2014 The winds have arrived. Hang on to your hat!   . . . .   May brings us all kinds of goodies – western winds, Mothers’ Day, Memorial Day, graduations – May is a busy month. Joe’s will again help you celebrate your Mom. We offer a delightful 3-course prix fixe menu starting at 11:30 that day. Please please make your reservation. On any other Sunday small parties can always be accommodated, BUT on Mother’s Day, we strongly urge you to...

Easter Sunday -April 2014

Easter Sunday   April 20th 2014 Prix Fixe Menu starts at 11:30am and is available in addition to our regular and Sunday brunch menu . Reservations recommended (505) 471-3800 . – – –     Appetizer     – – – Cream of Asparagus Soup or Mélange of Camino De Paz Farms Greens and Fresh Herbs or Caprese – Joe’s Signature House Made Fresh Mozzarella (fiore di latte) with  Roasted Red Bell Peppers and Basil * * * – – –     Entree     – –...

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...

Mussels Provencale

black mussels steamed with celery, onions, carrots and roasted garlic in white wine, served with grilled garlic bread Available as appetizer or main course

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...

Valentine’s Day 2014

Valentine’s Day Special prix fixe Menu Friday 2/14 and Saturday 2/15 . .     – – appetizer – – Antipasto platter roast duck in Belgian endive with onion marmalade, caprese and assorted salame or Crisp Calamari chipotle aioli and citrus-herb dip or Award winning Thai shrimp bisque pair with glass Mumm Napa Brut Prestige  6. . – – maincourse – – Prime Rib slow roasted salt crusted beef served with gratin potatoes and fine green beans glass Zinfandel...

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….

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...

Trout Almondine

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.

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

Savor the flavor

    Delicious New Mexico has joined with the Museum of International Folk Art to celebrate New Mexico food and culture with the first annual Savor the Flavor Event! The event will take place Sunday, June 2, 2013 on Museum Hill from 10-5 and will feature fantastic New Mexico food vendors, cooking demonstrations by the Santa Fe Culinary Institute, New Mexico beer and wine tastings, and food offerings from the Museum Hill Cafe. Admission is FREE and attendees will also be able to explore the recently...

Mother’s Day Menu Special Prix Fixe

Mother’s Day Prix Fixe Menu Sunday May 12th 2013 . $ 19.99 for 3 courses . 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   First Course Vichyssoise chilled, pureed spring leeks and potato soup with cream or Spring Salad Melange of baby greens and spring herbs balsamico   Main Course Pork Tenderloin au Poivre Roast pork tenderloin on green peppercorn cream served with grilled, roasted red pepper...

Smoked Salmon on Couscous

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

Santa Fe Restaurant Week

Santa Fe Restaurant Week 2013 February 24 – March 3 Mo – Sat  Lunch and Dinner Sunday starts at 4:30pm . – – Three Course Prix Fixe – – $25 per couple ($15 per single) 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...

Eggplant Parmesan

Tender rice flour-dusted & fried eggplant layered with our own fresh mozzarella, served over spaghetti and topped with marinara sauce Served with basket of home made bread. Add a Side Salad. Gluten free pasta available on request — allow an additional 15-20 minutes prep time.