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 ...
Read MoreDija 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...
Read MoreHungry 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...
Read MoreRecipe – Black Bean Soup
Recipe 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...
Read MoreDija Know… Joe’s Restaurant Newsletter -90 July 2013
Local artist Nancy Dean Kreger’s works are on Joe’s walls for a return engagement. Her use of vibrant watercolors and solid composition seduce the viewer into her world. We hope you enjoy them. All works are for sale. Credit cards can be used for art purchases. . Nancy Dean Kreger What would you say if I told you I tip my hat to 3 of the giant fast food chains? Say what?! Yeah, I know, hard to believe. Let me hasten to say I still would not eat their products, for multiple reasons. ...
Read MoreLocal Organic Meals on a Budget – July 17th 2013
Fun classes, filled with tips & techniques Weds. July 17th, 5:30 – 7:00 pm The abundance of a summer garden brings a colorful array of tender, tasty herbs and vegetables to the table. Add them to a pizza made with local flour and topped with handmade mozzarella and you’re in tastebud heaven! Roland and Sheila will be demonstrating how to make pizza dough, the crust, and fiore di latte (fresh mozzarella) using techniques they’ve refined over many years in their restaurants. With New...
Read MoreTrout 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.
Read MoreFather’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. ...
Read MoreOrganic Lamb Meatballs, Quinoa and Braised Greens
Oven-roasted, in roasted Red Bell Pepper wrapped Organic Lamb Meatballs on Quinoa and….
Read MoreDark-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)
Read MoreYellowtail 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
Read MoreSavor 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...
Read MoreLaMont Buffalo
Monte with his White Buffalo and some of his herd on the range Buffalo meat is similar to beef, yet higher in protein and nutrients, and lower in fat, cholesterol, and calories. The sweet delicious flavor is outstanding and fulfilling! Research by Dr. M. Marchello at North Dakota State University has shown that the meat from buffalo is a highly nutrient dense food because of the proportion of protein, fat minerals, and fatty acids to its caloric value. Comparisons to other meat sources have also...
Read MoreShepherd’s Lamb
. . Welcome to Shepherd’s Lamb, home to the best certified organic grass-fed lamb, yarns, and wool products from the mountains of northern New Mexico. We work hard every day to ensure that our lambs grow up happy, healthy, and organically, so you can be assured that the products we pass along to you are a healthy, natural choice.
Read MoreMother’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...
Read MorePoached Alaskan cod
Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf
Read MoreRoast Leg of Lamb
Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley
Read MorePanko crusted filled chicken breast
Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera
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