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...
Read MoreValentine’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...
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 ...
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 MoreRecipe – 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...
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 MoreDija 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 MoreCarbon Economy Series Oct 2012 – May 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...
Read MoreSalad 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
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...
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