Calzone with Orange, Jicama & Hemp Seed Salad
Meat Hand Pie or also known as Pasty Calzone filled with slowly roasted Pork, locally grown Pumpkin & Cranberries served w/ Orange Jicama & Hemp Seed Salad.
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...
Read MoreSeared Ahi Tuna
Seared Ahi Tuna with Red-Chile Hollandaise on organic Quinoa Primavera and Roasted Beets. Tuna will be seared to your liking however we recommend med-rare as not to dry out the Tuna Steak
Read MoreHungry Mouth Festival – 2014
Hungry Mouth Festival – October 18, 2014, 6-9 pm Santa Fe Farmers Market Pavilion G Giving Never Tasted So Good! The 2014 Hungry Mouth Festival announces the 2013 Competing Chefs will return in 2014 to be the Celebrity Judges for this much anticipated event! St. Elizabeth Shelter’s first Hungry Mouth Festival in 2013 was such a huge success that we are coming back this year with an even better celebration of fantastic food, exciting cooking competition and other festivities in the Farmers Market Pavilion...
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...
Read MoreOctoberfest Beer and Brats
Octoberfest Beer and Brats Brats, smoked pork loin, sauerkraut and mashed Yukon gold with coarse horseradish mustard and of course a pint of Santa Fe brewery’s October fest Beer from the tap Autumn just does’t get any better Octoberfest beer Though it is not necessary to drink this beer out of a mug that is larger than your head while dancing to polka music and wearing your lederhosen, you will find this lager’s unbridled festivity difficult to resist. This ode to Germany’s...
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...
Read MoreHeirloom Tomatoes
Heirloom Tomatoes (2017) season started August 12, this is very late and we all hope for a late frost. . 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 22 years we have been making this pizza it has gathered a serious following. Why? What could be more simple than a cheese and tomato pizza? Well . . . here’s the secret – we don’t do it all year...
Read MoreDija Know… Joe’s Restaurant Newsletter -103 June 2014
Joe’s Restaurant Newsletter #103, June 2014 Food from Farm to Restaurant starts with our local farmers and ranchers (and friends!) All throughout June Joe’s is promoting and donating to the work of Farm to Restaurant. F2R is a program under the umbrella of the better-known Farm to Table organization. F2R facilitates local food sourcing between Santa Fe restaurants and local growers and educates the public about the benefits of eating locally grown. This reinforces the critical link...
Read MoreFarm to Table (F2R ) fundraiser June 2014
Farm to Table (F2R ) fundraiser June 2014 All throughout June, Joe’s is promoting and donating to the work of Farm to Restaurant. F2R is a specific program, under the umbrella of the well-known Farm to Table organization. . F2R facilitates local food sourcing between Santa Fe restaurants and local growers and educates the public about the benefits of eating locally grown. This reinforces the critical link between our local growers and the vibrant health (on many levels) of our Northern...
Read MoreDija 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...
Read MoreEaster 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 – –...
Read MoreChocolate 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...
Read MoreSt 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...
Read MoreEl Morro Valley Ranch in Ramah NM
How to get a carnivore to take his/her wheat grass ask Charlie and Rebecca owners of the El Morro Valley Ranch in Ramah, NM. (30 miles SE of Gallup) To insure consistent “alive” nutrition for their animals they purchased a self-contained “grass grower”. The cattle is raised for Sweet Grass Co-Op , the locally raised all grass fed and finished beef that Joe’s uses for Burgers. NUTRITION Fodder Solutions barley sprouts have been tested at every stage of growth. The peak...
Read MoreDija Know… Joe’s Restaurant Newsletter -97 January 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 year of...
Read MoreReunity 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...
Read MoreMusquee 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….
Read MoreHot 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
Read MoreThanksgiving 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 ...
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