DineOut Santa Fe Week 2018
DineOut Santa Fe Week 2018 2/18 – 2/25 . . The first Restaurant Week was thought up by Tim Zagat and Joe Baum. Tim Zagat is the founder of Zagat Survey which covers restaurant guides in cities all over the world. The late Joe Baum was a top restaurateur, creating such famous dining rooms as Windows on the World and the Rainbow Room. The pair planned the first Restaurant Week to coincide with the Democratic Convention. The week long event was such a success it has grown to encompass four weeks in New York...
Read MoreDavid Marks Art
David Marks Bio I bring the archetypal and mythic into modern form The interplay of the structural and the organic The element of time/layers of time Dimensionality Changing state Ancient splendor decaying over time Zeeken Banofin Skornz – Turkni – Garlon Curtos – Checkmate Chinois Moddish – Twigglie Redrub – Zebb – Callson Califant Pamela – Amebo Strandon1 – Nopal3 –...
Read MoreDija Know… Joe’s Restaurant Newsletter -130 September 2016
Dija Know… Joe’s Restaurant Newsletter -130 September 2016 . Two food labels we currently can trust when shopping for groceries . ♦ This must surely be the best month of all in Santa Fe. Zozobra, Fiestas, the Pet Parade, the Wine and Chile Fiesta – it makes your head spin. The weather is exquisite in September and the bounty of our fabulous Farmers Market is at its very best. Enjoy! ♦ Friday Sept. 2nd from 7:30 – 11am, Richard Eeds returns to Joe’s, broadcasting the Morning Show live on...
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...
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 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...
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 MoreTomato Plant
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...
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 MoreVichyssoise
Spring leeks sauteed gently in butter until tender, Yukon Gold Potatoes added....
Read MoreBio Diesel
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...
Read MorePoached Alaskan cod
Chablis poached Alaskan Cod nape Hollandaise and Asparagus tips, Rice pilaf
Read MorePanko crusted filled chicken breast
Panko Crusted Natural Chicken Breast filled with Tucumcari Feta and Spinach on Orecchiette Primavera
Read MoreSmoked Salmon on Couscous
In-house smoked Atlantic salmon on curried apricot couscous and baby greens
Read MoreEaster Sunday -March 2013
Prix Fixe Menu is available in addition to our regular and Sunday brunch menu...
Read MoreSausage, Porkloin and Sauerkraut
A juicy Bratwurst, a slightly spicy Italian sausage and smoked Porkloin served with sauerkraut and....
Read MoreAhi Tuna Mango Jicama Salad
Grilled Ahi Tuna on Minted Jicama Mango slaw and Purple Potato with Orange Vinaigrette
Read MoreGrilled Yellowtail Sicilliana
Yellowtail ( or Amberjack) grilled on our open fired Mesquite grill to a moist perfection and...
Read MoreCrabcake on Arrugula
Crabcake lighly crusted with panko and oven-sauteed. smothered with Herb hollandaise and served on a bed of cucumbers and Baby Arugula
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