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

Posted by on Oct 3, 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....

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Review in Pasatiempo August 2013

Posted by on Aug 24, 2013

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Recipe – Black Bean Soup

Posted by on Aug 19, 2013

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           ...

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Dija Know… Joe’s Restaurant Newsletter -90 July 2013

Posted by on Jul 11, 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...

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Local Organic Meals on a Budget – July 17th 2013

Posted by on Jul 8, 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...

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Tomato Plant

Posted by on Jul 5, 2013

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...

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Organic Lamb Meatballs, Quinoa and Braised Greens

Posted by on May 18, 2013

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

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Carbon Economy Series Oct 2012 – May 2013

Posted by on May 18, 2013

Carbon Economy Series  Holistic Management® Grazing Systems, Site Analysis & Biological Monitoring, GIS/GPS Use, Basic Surveying, Keyline® Farming, BioFertilizers & Integrated Polycultures.   The Carbon Economy Series is an educational series on working models that increase the ability to grow biomass, sequester carbon from the atmosphere and reduce water and soil erosion. The intention of the lectures and workshops is to help the average homeowner, food gardener, farmer, rancher, land owner and...

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Savor the flavor

Posted by on Apr 17, 2013

    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...

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LaMont Buffalo

Posted by on Apr 14, 2013

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...

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Shepherd’s Lamb

Posted by on Apr 14, 2013

  . . 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...

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Mother’s Day Menu Special Prix Fixe

Posted by on Apr 10, 2013

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...

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Bio Diesel

Posted by on Apr 10, 2013

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...

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Roast Leg of Lamb

Posted by on Apr 7, 2013

Ranchline all Natural Roast Leg of Lamb with Potato Gratin and Vegetable Medley

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Fish & Chips

Posted by on Mar 29, 2013

Two pieces of thick and moist Alaskan Cod lightly beer-battered and deep-fried. Served with coleslaw and French....

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Gorgonzola Nut & Berry Salad

Posted by on Mar 29, 2013

Gorgonzola Dolce, Pecan and soaked Almonds with Raspberries and Strawberries on a Bed....

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Salmon Burger

Posted by on Mar 29, 2013

Atlantic Salmon chopped and seasoned, grilled on a flattop and served on a Toasted Bun. Garnished with lettuce....

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Lamb Chops Tomato Mint Jam

Posted by on Mar 29, 2013

Mesquite grilled Lamb Chops garnished with a compote of red and yellow cherry.....

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Santa Fe Restaurant Week

Posted by on Feb 24, 2013

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...

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Carbon Economy Series November 9-11, 2012

Posted by on Nov 9, 2012

LOCAL FOOD SYSTEMS Joel Salatin & Tom Delehanty November 9-11, 2012 Building a Local Food System with Joel Salatin (Food Inc.) of Polyface Farms and Tom Delehanty of Pollo Real, Socorro & Santa Fe Farmer’s Market.     http://carboneconomyseries.com/

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