Farm to Table (F2R ) fundraiser June 2014
Farm to Table (F2R ) fundraiser June 2014 All throughout June, Joe’s is promoting and donating to the work of Farm to Restaurant. F2R is a specific program, under the umbrella of the well-known Farm to Table organization. . F2R facilitates local food sourcing between Santa Fe restaurants and local growers and educates the public about the benefits of eating locally grown. This reinforces the critical link between our local growers and the vibrant health (on many levels) of our Northern...
Read MoreBurger Week at Joe’s
Burger week Joe’s second annual April 7th – 13th Locavores, now you can celebrate America’s classic with NM grown meats grilled on a open-fire mesquite grill Featuring your choice of any 2-topping beef burger (reg. 12.97) for $7.99 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 superiority of grass fed and finished meats. Beef –...
Read MoreChocolate Challenge 2014
Chocolate Challenge 2014 Doing Good, Deliciously On March 1, 2014, La Familia Medical Center will host a chocolate challenge at The Inn and Spa at Loretto. Mark Reichart volunteers his skills as a pastry chef to make spectacular chocolate -hazelnut truffles. for details go to La Familia Medical Center THE CHOCOLATE CHALLENGERS Mark Reichard —Joe’s Dining and nine other prominent Pastry chefs THE JUDGES Chef Rocky Durham—Santa Fe Culinary Academy Max Myers—EVP, New Mexico Bank & Trust Chef Johnny...
Read MoreMussels Provencale
black mussels steamed with celery, onions, carrots and roasted garlic in white wine, served with grilled garlic bread Available as appetizer or main course
Read MoreThree 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 MoreSt Patrick’s Day -March 2014
St Patrick’s Day Corned Beef and Cabbage All week long “First Beer 50% off with any meal” . “! ! Drink responsible ! ! ” Lunch 11.99 Dinner 14.00 We highly recommend to make reservations for Monday March 17th . Guinness Monk’s Ale Marble’s Pilsener Santa Fe Brewing – Irish Red Ale . available March Tuesday 11th – Monday March 17th Due to Brunch on Sunday( 3/16) we start with Corned Beef at 3:00pm Joe’s Dining...
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 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 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 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 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 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
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