Dija Know… Joe’s Restaurant Newsletter -138 May 2017
Dija Know… Joe’s Restaurant Newsletter -137 April 2017 . Welcome visitor on our back yard cherry tree April 2017. Yes, it’s Spring! . ♦ Mothers’ Day is May 14th this year! Roland will create some beautiful delicious specials for the occasion, with the special menu starting at noon. Brunch menu as well. Please make your reservations to assure your preferred seating time. ♦ Sugar? Or artificial sweeteners? According to a study published April 2017 in the American Heart Association’s journal Stroke,...
Read MoreBurger Week at Joes
Burger week . Joe’s 5th annual take a bite out of tax week April 9th – 15th . . Locavores, now you can celebrate America’s classic with grass-finished beef, lamb or bison grilled to your liking Featuring your choice of any 2-topping beef burger (reg. 12.) for $7.99 (burgers pictured with optional sides) New Mexico beef, bison or lamb make a burger that is the most satisfying delicious and nutritious burger you’ll find anywhere. Sustainable and humanely raised, with the nutritional...
Read MoreDija Know… Joe’s Restaurant Newsletter -137 April 2017
Dija Know… Joe’s Restaurant Newsletter -137 April 2017 Sheila (archives available at JoesDining.com) Seeds – Life – Mankind’s Birthright (so we thought) . ♦ I don’t know when you pay your taxes, but I always wait ’til the last moment. It leaves my wallet a little thin at this time of year. And for those of you who might be in the same boat – here it comes! Joe’s Fifth Annual Burger Week, where we roll back the prices to . . . oh I would say . . . 1998, on any two-topping beef...
Read MoreDija Know… Joe’s Restaurant Newsletter -136 March 2017
Dija Know… Joe’s Restaurant Newsletter -136 March 2017 Joe’s now-famous Corned Beef and Cabbage ♦ March – an unpredictable month. The winds can undo you. Late snows can decimate your blooming bulbs. Hail can put a pretty pattern on your car. Yet it promises Spring and with Spring come St. Paddy’s Day! What so darned special about that, you say? Well at Joe’s we take St. Paddy’s Day so seriously that we stretch out the celebration for several days. From Monday March 13 through Friday March 17,...
Read MoreDija Know… Joe’s Restaurant Newsletter -135 February 2017
Dija Know… Joe’s Restaurant Newsletter -135 February 2017 . . In Chinese astrology 2017 the year of the fire rooster. . . . ♦ The Chinese Year of the Fire Rooster started Jan 28. According to that calendar, here’s what 2017 can look like. It will be a powerful year with no middle of the road when it comes to moving forward. Impressions count. You’ll want to look your best and be clear on your intentions concerning love, money, and business. Stick to practical well-proven paths to ensure success, rather...
Read MoreDija Know… Joe’s Restaurant Newsletter -134 January 2017
“Dija Know…” Joe’s Newsletter #134, Jan 2017 Sheila (archives available at JoesDining.com) Farewell my dear sweet friend. You carried me many miles. ♦ All members of our original equine family are now galloping on the other side, hopefully together. Beau was the last of that group – we think he was 32 or 33. They formed and changed our lives. Only Rosie remains now. She and Chuckie (dog) are becoming fast friends. ♦ Friday Jan 6th from 7:30 – 11am, Richard Eeds broadcasts the Morning Show live from...
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 Hutton FM...
Read MoreDija Know… Joe’s Restaurant Newsletter -128 July 2016
Dija Know… Joe’s Restaurant Newsletter -128 July 2016 Independence Day 2016 ♦ Joe’s is open regular hours all through the Independence Day weekend from 7:30am to 9pm. ♦ Speaking of Independence Day, those of us here in the United States and for that matter, on Earth today are delighted or angered or scared to death or something in between, to witness unprecedented (to my knowledge) challenges, upheavals and restructuring of every human institution – education, food production, justice, social...
Read MoreDija Know… Joe’s Restaurant Newsletter -127 June 2016
Dija Know… Joe’s Restaurant Newsletter -127 June 2016 It’s all flooding in now – the summer bounty from our farmers ♦ Joe’s is open all day Fathers’ Day from 7:30am to 9pm. We serve our fabulous Brunch from 9 – 3. Dinner specials start at 5pm, and will include juicy, meaty baby back ribs along with other offerings. ♦ Until I started researching brain health (2 years ago), I didn’t realize how dynamic the field is, how quickly it’s changing and how exciting the new findings are. There is...
Read MoreDija Know… Joe’s Restaurant Newsletter -120 November 2015
Dija Know… Joe’s Restaurant Newsletter -119 October 2015 – Sheila Our new family member, Chuckie. Thanksgiving ushers in the holiday season. For the 14th year, we offer the easiest most delicious way for you to enjoy Thanksgiving dinner at home – for one or up to 50 people. Essentially just heat and serve! Couldn’t be easier. Ask for the detailed menu and order form. Or get it on the website. The turkey is Heidi’s organic and there are many scrumptious side dishes to choose from. Order the...
Read MoreFarmers Market Salad 151023
Farmers Market Salad 151023 This salad changes constantly, it reflects what ‘s available at the market this week. today we have Arugula from Monte Vista Organics Beets from Synergia Ranch Corn from Schwebach Radish Sprouts from Sungreen Raspberry from Heidi’s Pear from Eve’s Ranch Sunchokes from Synergia Musque de Province Pumpkin from Monte Vista Organics
Read MoreThanksgiving ToGo – Thurs, November 26, 2015
. Thanksgiving ToGo Celebrating 14 years of Joe’s delicious Thanksgiving Dinners Order a complete meal for 1 to 30 guests or buy just an individual item to supplement your own menu. . Whole Turkey is oven ready, cleaned, brined, seasoned and placed inside an oven-roasting bag, takes about 2 hr to roast. or get it already roasted and sliced by the pound, only needs a gentle reheat. Joe will do: the shopping, the preparing and the cooking All you do is: Order and pay by Monday...
Read MoreWorld Food Day in Santa Fe – Oct 16th, 2015
World Food Day in Santa Fe – Oct 16th, 2015 JOIN US AT Santa Fe County Fairgrounds 12:00pm-8:30pm The Santa Fe Food Policy Council invites you to World Food Day in Santa Fe on October 16th at the Santa Fe County Fairgrounds! All are invited to join in conversations about our shared food system, participate in family and kid-friendly activities to learn about how to grow and access food in the County and City, and to celebrate with music and a Santa Fe chefs’ potluck. All events are free and open to...
Read MoreDija Know… Joe’s Restaurant Newsletter -119 October 2015
Dija Know… Joe’s Restaurant Newsletter -119 October 2015 – Sheila October in New Mexico All good things come to an end. Those succulent sun-ripened heirloom earth-grown local tomatoes are still here (as of today Oct 2nd. ) – their longest season ever. But the season will end abruptly and Joe’s inimitable and famous Margherita Pizza will pack it in until summer 2016. So don’t miss out – treat yourself to at least one of these delicious pizzas before the season ends. There’s just...
Read MoreDija Know… Joe’s Restaurant Newsletter -117 August 2015
Dija Know… Joe’s Restaurant Newsletter -117 August 2015 One gorgeously unique tomato at the August 1st Farmers Market Yes they’re here! Those incomparable close-to-divine sun-ripened heirloom earth-grown (not hydroponic) local tomatoes. I believe there is a consensus – we’ve all fallen in love with tomatoes. Avid gardeners have never lost sight of truly seasonal foods. But many of us spent decades thinking tomatoes were a pale sickly orange color, one size only, tough enough to do your grip...
Read MoreDija Know… Joe’s Restaurant Newsletter -116 July 2015
Dija Know… Joe’s Restaurant Newsletter -116 July 2015 Summertime I love summer. I love the heat. I love frying eggs on the sidewalk. I love sitting on the deck in the evening swatting mosquitoes. I love the early morning sun and the late sunsets. I love wearing just one layer of clothing (if that.) I love the smell of a hot sweating horse under saddle, the sound of distant thunder, the smell of rain moving in on dusty fields. I love watching greedy hummingbirds at the feeders. I love...
Read MoreIndependence Day Special -2015
Independence Day Special – . Giant Kobe Wagyu Beef Hot Dog on 4th July – weekend, starting July 2nd until 5th . . served on a Stadium size Bun, with chopped Tomato, chopped Onion, Relish and Cole Slaw Made with 100% premium Wagyu beef, our giant Kobe beef hot dogs are a third of a pound each. This gourmet novelty snaps when you bite it and bursts with tender juicy flavor. Have a bowl of New Mexico grown Bing Cherries Strawberry and Blueberry Short Cake Cool off and refresh with a...
Read MoreCooking at the Farmer’s Market
Cooking at the Farmer’s Market Chef Russell and Roland kicked off the 2015 season 0n 6/2 of Shopping and Cooking with a chef at Santa Fe’s Farmers Market every Tuesday at 10:30. . also watch this video clip from 6/3 at Albuquerque’s premier morning show. “make Polenta in under 4 minutes” see what trick we used making Polenta at 2KASA Style with Chad and Brittany . recipe for 4 portion Polenta: 1/2 cup Polenta ( We used Florian Red Flint Corn, avail. at the Farmers Market)...
Read MoreCoffee with a Cop
Coffee with a cop May 19th from 5 -7pm Santa Fe Police Opportunity to Meet Your Officers: Community Invited to Coffee with a Cop Members of the Santa Fe Police Department invite residents to come together for casual conversation to discuss community issues, build relationships, and further open lines of communication between Santa Fe Police and the people we serve. Coffee with a Cop will be on Tuesday, May 19th from 5:00 p.m. – 7:00 p.m. FREE organic coffee donated by OHORI’S “This is a...
Read MoreLemon Meringue Pie
Lemon Meringue Pie Flaky crust filled with Lemon Filling and topped mile-high with Italian Meringue We squeeze the lemons just before we cook the filling, a touch of real vanilla, butter and the zest of the lemons give this pie the unforgettable fresh, fruity and luscious flavor. We use an Italian meringue, that is boiling hot sugar beaten into the soft peaked egg whites for its rich texture.
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